Tag Archives: lime

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Coconut-Lime Rice Salad

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A few weekends ago I was coffee-dating and Anthro-browsing with my real-life/blog-life pal, Megan. We wandered into an olive oil/vinegar shop because Megan mentioned that they had a coconut white balsamic…and, I HAD TO try it. Had to, it happens.

So, I tasted the coconut vinegar, and it was so sweet-tart, coconut-y, and delicious…I had to have some. I’ve been daydreaming ways to showcase this vinegar and I kept coming back to fragrant jasmine rice. This salad comes together quickly and can be served warm, room temperature, or even cold. The vinaigrette is a savory-sweet and tart mixture of the coconut white balsamic, some persian lime olive oil, a little shallot, and sea salt. We shake up the vinaigrette in a jar and gently stir it into the still warm rice–for optimum dressing absorption. Toasty (unsweetened) coconut, nutty sliced almonds, and super-fragrant lime zest are fluffed into the rice.  Every bite has texture and flavor and fragrance. I can’t wait to serve this rice alongside grilled seafood…a late summer evening with a cool glass of something boozy will be a totally optional, yet highly suggested, accompaniments.

Coconut-Lime Rice Salad

Serves 4-6

I know coconut white balsamic and persian lime olive oil aren’t the most readily available pantry staples. You can use any vinegar and olive oil you’d like (I like the idea if rice wine  vinegar and a lighter olive oil), just add a little extra lime zest for good measure. For reference, I purchased the oil and vinegar from HERE (the Birmingham location). The man I talked to was super knowledgeable and had great suggestions. PS, I like my dressing/vinaigrettes to be pretty tart and bracing…so, add more olive oil if you prefer a  more smooth and lush dressing. 

1 cup jasmine rice, uncooked

1/2 cup unsweetened, shredded coconut, toasted

1/4 cup sliced almonds, toasted

2 limes, zested and juiced

1 small shallot, minced (about 2 tablespoons)

2 tablespoons coconut white balsamic

3-4 tablespoons persian lime olive oil

big pinch of sea salt

Cook the rice. For a rice cooker–follow manufacturer’s instructions. On the stove-top, pour the rice into a medium saucepan add 1 2/3 cups water (I like a ratio of 1 part rice to just under 2 parts water, thus the 2/3 measurement, but if you have a tried and true method, use that). Bring the pot to a boil, reduce to a simmer, and cook, covered tightly, for 15-20 minutes, until the liquid is absorbed. Allow rice to rest, covered, for at least 5 minutes. Scrape the rice into a large mixing bowl and fluff gently with a fork. Set aside.

To toast the coconut and almonds, preheat the oven to 350˚F and spread the coconut and almonds on a single layer on a baking sheet. Toast for about 4 minutes, stirring after the first 2 minutes. Watch the coconut and nuts carefully, as they can go from perfectly toasted to burned in a matter of seconds. Set aside to cool. Once cooled, toss with the lime zest and set aside.

In a small jar combine the lime juice (about 1 tablespoon total), minced shallot, coconut (or plain) vinegar, lime (or plain) olive oil, and a big pinch of sea salt. Fasten the lid on the jar and shake vigorously to combine. Pour the vinaigrette over the rice and fold gently with a rice paddle or rubber spatula to combine. Add the coconut/almond/lime zest mixture and fold in gently to combine. Serve warm, room temperature, or chilled.

 

 

 

 

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Lime-Basil-Gin Ice Pops

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The weather has been perfectly mild here–warm, sunny days and chilly mornings. As I type this, I’m drinking my first cup of hot tea in days…and it is wonderful.

BUT! Summer is not over, folks, and I have a few more ice pop recipes to share before it’s time to welcome autumn en force with all of it’s apple, pumpkin, and spiced bounty. These  pops are a far cry from the comforting warmth of fall–they are tart and herbal with a hint of booze. Icy and fresh, they are a grown-up version of lime-ade. You may have noticed, I’m a bit of a fan of herbal syrups, and this one is no exception. I love the way the basil plays with the juniper-woodsiness of the gin, while the lime brings some brightness to the party, and sweet sugar softens the edge of the other ingredients and makes these pops a real treat.

Lime-Basil-Gin Ice Pops

These pops are quite lime-y, if they are too tart and strong, reduce the lime juice or add more sugar/water to taste. Feel free to leave out to booze–or replace it with fruit juice–to make these pops friendly for everyone.

3 cups water, divided

1/2 cup sugar

1/4 cup loosely packed basil leaves

1/2 cup fresh squeezed lime juice

tiny pinch of salt

1/3 cup gin

In a small saucepan heat 1/2 cup pf the water with the sugar–heat to dissolve sugar and bring to a boil, stir in torn basil leaves and remove from heat. Let steep 10-15 minutes, strain out basil leaves and set syrup aside to cool.

Stir together remaining water, syrup, lime juice, salt, and gin until well combined. Divide between ice pop molds, freeze for 45 minutes, insert sticks, continue to freeze until solid–at least 12 hours (due to the alcohol).

 

 

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Cocktail: Simplest Margarita

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So, I know that America’s favorite Mexican food and booze holiday has passed, but margaritas aren’t just appropriate for Cinco de Mayo…and I know it’s only Monday, but a girl can dream of the weekend, right?

Sean and I aren’t major party-people, we’re the stay-at-home type…but that doesn’t mean we’ll pass up any excuse to enjoy Mexican food (arguably one of our favorites) and cocktails. These margaritas are super simple–in both execution and ingredients. I mixed these up in a carafe so we had our cocktails ready to pour. One could easily double or even triple this recipe for a crowd. I’m not much of a blended drinks kind of gal–I like my margaritas on the rocks with a crunchy salted rim. I used flaky Maldon salt for these, to up the crunch factor…kosher salt is also a good choice, or that margarita salt sold in that sombrero shaped box.

There aren’t any fancy additives like bitters or top-notch tequila–though, I’m sure this cocktail would be elevated by either–just lime, water, honey, and booze. Fresh lime adds that tell-tale tang and cuts the sharpness of the tequila, while the honey brings it’s floral sweetness. Simple and refreshing.

Simplest Margarita

Makes plenty of cocktails for 2, just enough for 4. 

This is more of a ratio situation that recipe. It’s a 2:2:2:1 sort of concoction, 2 parts each Lime/Water/Tequila to 1 part Honey–Agave would be an appropriate substitution for the honey. I have also made these with grapefruit, subbing half of the lime juice for grapefruit. Also, if you can stand it, use fresh squeezed juice. 

1 cup fresh squeezed lime juice (6-7 limes)

1 cup silver tequila (I used Jose Cuervo)

1 cup water

1/2 cup honey

salt for rims and lime wedges for garnish

In a glass measurer, dissolve honey in water. Pour lime, tequila, and honeyed water into a pitcher or carafe. Stir. Using a wedge of lime, moisten the edge of your glasses of choice and dip into a plate of salt to rim. Place ice cubes into the glasses and pour margaritas over the top. Toast and enjoy!