So SubLime

When Life

gives you lemons So SUBlime

Time to break down the facts about limes.

This citrus fruit is one we rarely eat raw, but use in drinks, for flavoring and fragrance, and in cooking and baking. What we here in the U.S. think of as “regular” limes, are actually Persian limes or Tahitian limes. Ironically, they’re actually much less common worldwide than our “native” Key lime, which is also known as the Mexican lime or West Indian lime. Although they’re smaller, Key limes are actually known for having a bolder, slightly herbal-floral aroma and they pack much more of an acidic punch than their Persian brethren. Their skin is a more yellow green, the rind is more leathery, and inside, there are significantly more seeds.

Sadly, we have sacrificed flavor for convenience and appearance. Key limes were grown commercially in southern Florida and the Keys, until a 1926 hurricane notoriously wiped out virtually all of the citrus groves. The growers replaced the Key lime trees with Persian lime trees because they are easier to grow, more resistant to disease, easier to pick because they have no thorns, and thanks to their much thicker skin, easier and more economical to ship. There are still many Key Lime trees throughout the Florida Keys in backyards, however, commercial production is only on a very small scale. They do seem to be making a slight comeback as a Florida crop in recent years though. Most (more than 90%) of the Key limes found in grocery stores today are grown in Mexico and Central America. They are also grown in Texas and California, where they are known as Mexican limes. If you’re using them for a recipe, the main difference is the amount of work involved. There’s no denying that Key limes require a lot more of it, especially when you consider yield (not a lot) versus the cost (sometimes up to two or three times more than a Persian lime). To get a half cup of lime juice, you’d need to squeeze three Persian limes. Using Key limes, it takes almost 20! Of course if you live in the Keys or are otherwise a Key Lime pie aficionado, only the limes grown in the Keys are acceptable to be called, and used as, Key limes.

When Life

gives you lemons

A Lime Grows in Georgia

William Bartram discovered the Ogeechee lime tree, Nyssa Ogeche, growing near the Ogeechee River in Georgia in the late 1700s. He wrote, “no tree exhibits a more desirable appears than this, in the autumn, when the fruit is ripe” and the fruit “containing an agreeable acid juice.” The tree requires a very moist site and is distributed along the borders of rivers, swamps, and ponds. In the Spring, white flowers appear on the tree. The fruit it bears are small and red and look almost like dates, but are about the size and shape of a pecan. The tree is striking with profuse clusters of this red fruit hanging off its branches from August until late autumn, long after they are ripe and the leaves have fallen.

Despite this native tree’s name, it’s not part of the citrus family at all. It’s also known as Ogeechee tupelo, white tupelo, bee tupelo, and sour tupelo gum. You’re probably familiar with a product closely associated with the tree: Tupelo honey. Pure Tupelo honey is a high quality table grade honey with a light amber gold color, delicious flavor, and delicate distinctive taste. It has also been memorialized in song by Van Morrison. Although not in fact a citrus, the tree’s fruit is used as a substitute for limes and other sour citrus. It is an ingredient in marmalade, sauces, and drinks. Deer, squirrels, raccoons, opossums, otters, and bear also enjoy eating the fruit. Ducks think it a delicacy and reportedly congregate around the trees to snatch up the falling fruit. So this Georgian “lime” is still a honey of a tree regardless of its lack of citrus pedigree.

William Bartram, Naturalist

Your Southern Tide Headquarters

When Life

gives you lemons Slice of the Party

Chili Lime Steak Fajitas

MARINADE:

3 Tbsp. olive oil Juice of 3 limes 3 large cloves garlic (diced) 2 tsp. brown sugar ¾ tsp. red chili flakes ¾ tsp. cumin 1½ tsp. fine sea salt ½ tsp. onion powder ½ tsp. paprika ¼ c. cilantro, freshly chopped

FAJITAS:

1½ lbs. skirt steak 1 Tbsp. oil (divided) 3 bell peppers (green, yellow & red, stemmed, seeded, cut into ¼” thick strips) 1 medium onion (cut into ¼” thick strips) Small tortillas

PREPARATION:

Add all marinade ingredients to a small bowl. Stir to combine. Set aside. Wash and thoroughly dry steak. Place steak in a 9x11” dish. Pour half of the marinade over steak and reserve second half for cooking the peppers. Cover with aluminum foil or plastic wrap. Marinate in refrigerator for 2 - 3 hours. Remove 30 minutes before cooking. Heat a large heavy-bottomed skillet over medium heat. Once heated, add two tsp. oil and swirl to coat. Add steak to pan, cook for four minutes on each side. Remove steak from pan and let rest for 10 minutes before slicing. Drain excess liquid from skillet. Pour in remaining oil. Add bell peppers and onion and toss to lightly coat. Pour in remaining marinade and stir. Continue cooking until peppers are desired doneness. Slice steak against the grain into ¼” thick slices. Serve steak, peppers and onions in warmed tortillas with guacamole, pico de gallo, sour cream, shredded cheese and any other favorite toppings. Pair with a margarita, of course!

Honey Lime Salmon

INGREDIENTS:

1/3 c. unsalted butter ¼ c. Tupelo honey 4 large cloves garlic, crushed 2 limes, juiced 2½ lbs. side of salmon Salt and pepper to taste Lime slices ¼ c. fresh chopped parsley, divided

PREPARATION:

Position rack in the middle of the oven. Preheat to 375°F. Line baking sheet with a large piece of foil (or 2 long pieces of foil overlapping each other lengthways if salmon is wide). In a small saucepan, melt butter over low-medium heat. Add honey, garlic and lime juice, and whisk until the honey has melted through butter and mixture is well combined. Place salmon onto lined baking sheet. Pour honeylime mixture evenly over salmon. Sprinkle with salt (about 2 tsp.), pepper, and 2 Tbsp. of parsley. Fold sides of foil up around salmon to keep sauce under fish. Bake until cooked through (about 15-18 min.). Then, set oven to broil for 2-3 min. to caramelize the top. Garnish with parsley and serve immediately with fresh lime slices.

RIGHT: If you’re looking for a slice of Key Lime pie, you don’t need to go all the way to The Keys. Palmer’s Village Café is well-known for its version of this island dessert. What sets Chef J.B.’s apart from the rest is its sugar-crisp brûlée top with a dollop of chantilly cream. The combination adds just the right amount of sweetness to the tart bite of lime. Save room or grab a slice to go!

Key Lime Pound Cake

INGREDIENTS:

3 sticks butter, softened 8 oz. cream cheese 3 c. sugar 5 large eggs 3 tbsp. Key lime juice 3 c. flour Zest of 1 Key lime 1 c. powdered sugar 1 tsp. Key lime juice 2 Tbsp.water 1/2 tsp. pure vanilla extract Zest of 1 Key lime

PREPARATION:

Preheat oven to 350°F. In large mixing bowl, combine butter and cream cheese until light and fluffy. Mix in sugar, then gradually add eggs 1 to 2 at a time, beating on low until combined. Mix in lime juice, then flour. Fold in lime zest. Grease a bundt pan and pour in cake batter. Bake until a toothpick inserted in the center comes out mostly clean, 70 to 73 minutes. Let cool for 15 minutes. Whisk together powdered sugar, lime juice, water and vanilla. (If too thick, add extra water, one tsp. at a time.) Pour over cooled pound cake, top with lime zest and serve.

If you’re looking for an alternative to the classic lime and tequila cocktail, the margarita, here’s an almost mojito-like cocktail that takes advantage of our limoncello, Tupelo honey, and fresh squeezed limes.

WE CAN’T DISCUSS LIMES without mentioning margaritas. After all, it is the combination of, lime juice, orange liqueur and tequila that make this one of the most popular citrus cocktails. LaPlancha only uses fresh squeezed juice for their margaritas and other cocktails. In addition to the classic version (seen on opposite page), they also make a tasty Sunshine ’Rita with orange. For grapefruit lovers, there’s always the Salty Chihuahua. If you happen to see the manager Tanner Rogers or his team, make sure you let them know that EIL sent you their way! 4 oz. limoncello 3 oz. tequila blanco 2 oz. fresh squeezed lime juice 1 oz. Tupelo honey 3 oz. club soda 8 mint leaves 2 Tbsp. sugar (to rim the glass) Ice

PREPARATION:

In a cocktail shaker, muddle 6 mint leaves. Add ice, limoncello, tequila, honey, and lime juice. Shake to mix spirits. Rub rims of two glasses with one of the squeezed limes and dip in sugar. Strain into two sugar-rimmed glasses filled with ice. Top with club soda and stir lightly. Garnish with mint and serve.