For those who have followed the Garlic Press over the years, you likely recall a series of recipes we published for several months from member-owner Cynthia Foster. We were fortunate that she shared her recipes along with the stories behind them in our Co-op newsletter – from apple upside down cake to cranberry sauce to posole – and oh so many more delectable recipes.
Along with her recipes, we enjoyed reading about Cynthia’s earlier life in California and Texas and the local foods she experienced in those places. As a tribute to Cynthia, who we lost earlier this year, we are starting up a recipe corner again and will share favorite recipes and the stories behind them from other co-op member-owners. If you have a favorite recipe to share, please email us at email@example.com and we’ll be happy to put it in an upcoming newsletter. Until then, enjoy another favorite of Cynthia’s courtesy of her son and daughter-in-law, Charles and Sarah Foster.
Cynthia’s Lime Daquiri Pie
(Ingredients are in the bullet points below with directions in between)
In a sauce pan combine:
- 1 envelope unflavored gelatin
- 1 cup sugar
- ¼ tsp salt
- 1/3 cup lime juice
- 1/3 cup water
- 3 egg yolks, well beaten
Mix well. Cook over low heat, stirring constantly until the gelatin is fully dissolved and the mixture thickens a little. Remove the pan from heat and add:
- 1 tsp. grated lime peel
- 6 – 8 drops green food coloring
Cool the mixture until only slightly warm, then add:
- ¼ cup light or dark rum
Stir well. Chill the mixture in refrigerator until partially set.
In a separate bowl beat the following together until soft peaks form:
- 3 egg whites
- 1/3 cup sugar
Fold egg white mixture into the chilled rum/gelatin mixture. Chill again until the mixture can be mounded. Spoon into:
- 1 pie shell
Chill until very firm. Serve topped with:
- ½ cup whipping cream, whipped