From the Recipe Box: Edition 2!

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In this recurring series, I dig into my decades-old recipe box (I guess I should say boxes!) and share three tried-and-true recipes, which after over a dozen years, STILL haven’t made it to the blog. A little different than my usual posts, this is more like an old-fashioned recipe swap. (Feel free to rifle through your recipe box and share!) 

 

Summer is coming, so this edition of From the Recipe Box focuses on recipes that are perfect for al fresco dining and backyard entertaining. That said, once you’ve tried them, there’s a good chance you’ll return to them all year round. Special thanks to the three friends who shared these tried-and-true recipes with me many years ago!

In this post:

1. Key Lime Pie
2. Peach Slush 
3. Grilled Salmon Fillets with Horseradish Sauce

*Photo at the bottom of the post shows two runner ups! 

 

A few weeks ago, I asked a dear friend, whose husband’s birthday was approaching, if there was anything he might like on his special day. Last year, I gave him a book, The Enigma of Room 622, which he raved about so much that everyone in my family proceeded to read and thoroughly enjoy.

Perhaps another book was in order?

The three word text reply was immediate: key lime pie.

I had to laugh because I never would have come up with that idea on my own. How had I known this man since high school and not realized his affinity for this sweet-tart dessert? 

I had never made a key lime pie, but as luck would have it, I had the perfect recipe. About 20 years ago, a former neighbor served her frozen key lime pie at a block party to rave reviews. I still remember being surprised by how much I enjoyed it. 

This pie is somewhat different that the traditional key lime pie: it doesn’t contain egg yolks and is frozen. The end result is a creamy, refreshing filling balanced by a crisp graham cracker crust. The freezer aspect also makes this pie a great make-ahead dessert. 

My former neighbor had graciously shared her recipe, which had somehow gotten buried in my recipe box. The recent request sent me digging, the recipe was happily resurrected, and I made it for the birthday boy. (I presented the pie with a magic, relighting candle, because you’re never too old for a little birthday silliness, right?)

Thinking the key lime pie would be a fun recipe for this series, I asked the birthday pie recipients for their honest feedback – good, bad, or otherwise – which I will share below. However, it is first important to mention that most people use regular (or Persian) limes when making key lime pie, because actual key limes can be difficult to find. Key limes are also quite small, so juicing them is a bit more cumbersome. 

If you look online, there are many substitutes for key lime juice, from a 1-to-1 replacement with Persian lime juice to a mix of lemon and lime juice. More interestingly (and perplexingly), some sources claim that key limes are more acidic than Persian limes while others say key limes are sweeter and more aromatic. 

The bottom line is that the measurement in the recipe will achieve a lovely balance of sweet and tart no matter which lime variety you use. Since preferred level of sweet versus sour varies from one person to the next, you can certainly increase or decrease by a tablespoon or two, tasting the filling and adjusting before adding it the the crust. 

Back to the feedback from my friends, which I will quote: “The graham cracker crust is truly the best we’ve ever had…taste, thickness, etc. was so so good. And the pie is delicious! Good balance of flavors. It doesn’t really need extra whipped cream for serving because it’s so creamy, and when frozen, tastes like ice cream.”

I used my homemade graham cracker crust for the pie (this is the gluten-free adaptation) rather than the recipe my neighbor used. That is reflected in the recipe card, although in a pinch, a store-bought crust could be used. 

My friend went on to say that, “Turns out, key lime pie for breakfast is pretty awesome!” Overall, I think that qualifies as a pretty good endorsement! 

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I first enjoyed this pretty peach slush at a friend’s baby shower before I was even a mom. To put that in perspective, my older son is now 25! 

Although I have yet to make this recipe myself, I’ve thought about it many times over the years, often when making my frozen Margarita recipe, a similarly slushy-like recipe that can also be made in advance and is easy to scale up for entertaining. 

For 25 years plus, I’ve had a paper with the peach slush recipe ingredients in my box, but it was lacking specifics. With Mother’s Day, Memorial Day, and lots of summertime entertaining opportunities approaching, I reached out to my friend, Anne Louise, who graciously filled in those holes (and noted that she originally got the recipe from her sister-in-law, Debby). 

Of note, Ann Louise always uses canned peaches, making this cocktail possible even when fresh peaches are not in season. That said, fresh peaches could absolutely be used when available. 

Anne Louise mentioned that the make-ahead drink is always a hit but that she hasn’t made it lately. To that end, we both decided that Peach Slush will be on our Mother’s Day menu! 

If you’ve been a follower of this blog for some time, or have simply stumbled upon Jen’s Incredible Baked Meatballs recipe (with its 500-plus praiseworthy comments), you need only know that the following recipe was given to me by Jen herself.   

Jen is a great cook, and like me, she appreciates wholesome fare that’s easy to make but loaded with flavor. And when there are prep-ahead options, all the better!

Though this recipe calls for grilling the salmon, you could opt to bake it, broil it, or sear it on the stove top. Whichever way you prepare it, the horseradish sauce adds something special. 

I’d love to know if you try any of these recipes. Leave a comment, rate them, and don’t forget to tag a photo @fountainavenuekitchen on Instagram and Facebook. Your feedback is always appreciated!

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