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One day, while pondering the imponderables, I had decided that I wanted key lime..... something..... but I didn't want a key lime pie. So the wheels started turning and I begin to formulate a plan.......
We'll make a cake with a key lime frosting instead! However, it must be light and still have a little bit of that tartness that comes from the lime. This is what I came up with:
3 packages (8 ounce each) of cream cheese.
1 quart heavy whipping cream
1 cup confectioners sugar
1/4 cup key lime juice
Warm cream cheese to room temperature. Whip to fluff it up and make is creamy. Beat in 1/2 cup powdered sugar and the lime juice.
In a separate bowl, beat the heavy whipping cream until soft peaks form. Beat in the confectioners sugar until peaks are stiff.
Fold the 2 together and chill for 20-30 minutes to let mixture firm some.
Spread on cake like any other frosting.
This is a very light and creamy frosting. I have substituted 8 ounces of melted chocolate or a raspberry sauce for the key lime juice and it is fabulous that way as well. It is a very versatile base and it has enough body that it can be served like a mousse instead of being put on a cake!
Favorite Dish: This cake has become a regular request from my co-workers..... even more so than the raspberry cream roll on my homepage! (and if you DO attempt to make this, remember that the left over frosting can be served just as it is, it's that tasty!)Related to:
- Budget Travel
- Family Travel
- Food and Dining
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Well, the service can be a bit slow sometimes. Occasionally I will wait quite a while before I get up and get myself something to drink, but other nights it isn't too bad. The management doesn't mind guests just helping themselves to their own beverages, but really don't like any extra help in the kitchen. The company is welcome but extra hands helping are generally frowned upon...
Favorite Dish: The ones where someone else does the dishes!
This dish was actually in 2 varieties. One of them was bread dough filled with a thin sirloin topped with havarti and feta cheeses and a quick grind of black pepper. The other was a grilled chicken breast topped with a sage leaf, a bit of thyme and a hard cheese that was slightly smoky and fairly nutty tasting. I don't know the name of the cheese, however. :-(
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Of course this place has a huge variety of meals that they will make. It really depends on the chefs mood what is in store for his guests. On this evening, October 31st, while all the little ghoulies were out trick or treating, Chef Christophe (It sounds more impressive than Chris the cook! ) was creating a chocolate and mint treat for several people at work tomorrow.
As you can see there is, of course, a cake layer, followed by frosting and liberall sprinkled with mini chocolate chips prior to the next layer being added. The frosting is a whipped cream/cream cheese base with mint extract and minced mint leaves from the chefs own mint patch.
The top of the cake is dusted with finely shaved bittersweet chocolate, garnished with chocolate covered mint leaves and a sprig of mint finishes off the decoration.
Favorite Dish: The one that gets someone else to wash the dishes!Related to:
- Food and Dining
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