Recipes of the Month: Key Lime Cocktails, BBQ Lime Pork Chops & Key Lime CheesecakeJune 23, 2016 Outdoor Cooking
Can you handle all of the lime goodness? The summer is hot, hot, and hotter … so all you need is a little shade and some citrus to cool you! We are sharing 3 of our most favorite lime recipes, all super easy and over-the-top delicious!
Let’s get things started with a Key Lime Cocktail!
2 parts Calico Jack Key Lime Pie Rum
1 part ginger ale
Mix in a glass with ice and garnish with … you guessed it, a lime wedge!
Now, let’s heat up the grill and sizzle some BBQ Lime Pork Chops.
4 boneless center cut pork chops, marinated
1/3 cup lime juice
2 tablespoon cider vinegar
1 tablespoon honey
1 teaspoon lime zest
Salt and pepper
Mix the marinade ingredients in a large zip lock bag or in a shallow glass dish. Add pork chops to the marinade, coat the chops on both sides. Refrigerate for 30 minutes. Heat BBQ to medium heat. Place chops on grill and brush with marinade; grill, turning once. Cook for approximately 10 minutes on each side or until no longer pink. Place on platter and garnish with lime slices. Chow down!
Let’s end with something sweet!
We’re doing cheesecake with a tangy twist, try our Key Lime Cheesecake!
- 2 cups graham cracker crumbs (from about 12 whole graham crackers)
- 1/4 cup packed brown sugar
- 1/2 teaspoon cinnamon, optional
- Pinch of salt
- 8 tablespoons unsalted butter, melted
- 2-8 ounce packages cream cheese, room temperature
- 3/4 cup sugar
- 1 cup sour cream, room temperature
- 3 eggs, room temperature
- 2 tablespoons flour
- 3 tablespoons key lime juice (fresh or bottled if you can’t get key limes)
- Zest of two key limes (or regular limes if you can’t find key limes)
- 1/2 teaspoon vanilla extract
- Fresh whipped cream and/or lime curd for garnish
- Preheat oven to 350°F.
- Wrap the bottom of a 9” or 9 1/2” springform pan in two layers of heavy duty aluminum foil. You will be baking your cheesecake in a water bath and you want to make sure no water gets into the pan from the seam at the bottom.
- Make the crust: If you’re using whole graham crackers, finely crush them in a food processor or place them in a ziploc bag and roll with a rolling pin.
- Stir graham cracker crumbs, brown sugar, cinnamon, and salt together in a large bowl. Add melted butter and stir with a fork.
- Press mixture into the bottom and up the sides (about 1”) of your pan. Press hard to compact. Chill until ready to fill.
- Place a kettle of water on to boil for the water bath.
- Make the cheesecake: Beat cream cheese with a hand mixer or a stand mixer fitted with the paddle attachment until smooth. Beat in sugar and sour cream until smooth. Beat in eggs, one at a time, until fully incorporated. Mix in flour, lime juice, lime zest, and vanilla extract. Be sure to scrape down the sides and bottom of your bowl during mixing to get any clumps of cream cheese stuck to the sides or bottom. Pour into crust.
- Place the cheesecake in a large roasting pan. Place pan in the center of your preheated oven. Pour the boiling water carefully in one corner of the pan, until it reaches about a third to halfway up the cheesecake.
- Bake for 50-60 minutes, until the cheesecake is just slightly jiggly in the center. Turn off the oven and let it sit for one hour. Remove from oven and let it cool completely, then cover and refrigerate overnight.
- When ready to serve, carefully remove ring of the springform pan. Top with whipped cream. Serve with lime curd, if desired. (If your cheesecake happens to crack, frosting it with lime curd will cover any blemishes!)