Key lime pie: Being the boss at the bagel store

When May rolls around and Shabbat is over after 8:30 pm, there aren’t many choices of what to do on a Saturday night. There is bowling, which I love, but not a reality, as most of our friends would rather have root canal work. Movies are difficult, as we would have to run out the second after Shabbat and hope there are tickets left. One choice that works is meeting friends for coffee and a light bite at the bagel store. Of course, when I say light bite, that’s usually wishful thinking. It goes something like this, ”I ate so much today I can’t even think of eating, I’ll just have coffee.”

Once on line I figured it couldn’t hurt to get a little something to go with my coffee. I usually order a scooped out mini bagel with a tiny side of diet egg white salad. Then when it’s my husband Jerry’s turn to order, I suggest, “You’re going to order baked farmer cheese? Why not get the panini filled with hot gooey cheese (that I really wanted but felt I shouldn’t eat). You’re going to love it.”

What are the chances that the panini, made in an actual panini press, would come out cold and unmelted. As he opened his mouth to take a bite, I scooped up the plate and asked them to actually remake it, this time melting the cheese. Walking back to the table I was sure he would love it. He took a bite and realized that although he loved tomatoes he didn’t like them hot. All eyes were on him; pressure was high. Our friend asked if she could taste it. Jerry kiddingly said under his breath, “You can have it all.” At that point, not liking to be made fun of, I handed the plate to her and said, “It’s all yours, he doesn’t deserve it, he can’t have it.” Jerry became terrified and said, “No I want it.” Jerry now felt compelled to finish it; his worst fears had been confirmed. The perfect storm in Jerry world (an occasional alternate reality of thinking) he was going to be forced to finish every last bite and he managed to get me angry anyway. Truth is, once I tasted it, I didn’t like it either, since instead of putting it back in the press, they heated it in the microwave.

Something that is always a perfect constant at the bagel store is meeting up with Irwin and Esther Weber and Harriet and Stanley Zahner, parents of our friends. My wish is that someday my kid’s friends think of me as I think of the Weber and Zahners. They are fun, outgoing and it’s a pleasure to chat with them whenever we meet up. Last week my friends (the Finks and Richters) and Jerry and I were speaking to them at length as we were leaving. Guess we didn’t get the hint as the lights were flickering and the chairs were being put up on the tables. The workers then handed us each a bag of two dozen bagels and said, “We’re closing, enjoy these bagels.” We brought our bags outside and my friends, and I discussed with the Webers and Zahners the best way to freeze bagels. I said “This would make a great article; you never know when you’ll end up in my article.” And so it goes.

A food I don’t have to make my husband try is Key lime pie. He loves it. A great choice for Shavuot!

Key Lime Pie

Ingredients

Crust:

⅔ cup butter, melted

¼ cup brown sugar, not packed

2¼ cups graham cracker crumbs

Filling:

1 envelope unflavored kosher gelatin

¾ cup key lime juice. If squeezing fresh limes you will need 23

4 whole eggs, at room temperature

2 egg yolks, at room temperature

1½ cups sugar, 1¼ cup for lime pudding; ¼ cup for egg whites

2 tablespoons key lime zest, grated fine; you will need 10 limes.

1 pound cream cheese, at room temperature

2 egg whites, at room temperature

8½ or 9 inch spring form pan

Instructions

For the crust:

Adjust oven rack to middle position and heat oven to 325° degrees. Process graham crackers in a food processor until fine; add brown sugar and pulse to incorporate. In medium bowl, add processed crumbs with melted butter and toss with fork until evenly moistened. Brush bottom and sides of spring form pan wi

h butter also. Empty crumbs into spring form pan and press evenly into pan bottom and about an inch up the sides. Bake until fragrant and beginning to brown around edges, 8-10 minutes. Cool on wire rack while making filling.

For the filling:

In a saucepan, dissolve kosher gelatin in key lime juice over medium heat, about 5 minutes, remove from heat and set aside. Combine 1-1/4 cups of sugar, eggs, egg yolks, lime and zest in a separate bowl and mix well. Gradually add hot gelatin mixture, whisk to combine. Once all the gelatin and egg mixture is combined, pour back into saucepan and cook over medium heat until mixture thickens and is pudding-like, about 7 to 8 minutes. Remove from heat.

With an electric mixer, beat cream cheese until smooth. While mixer is running, slowly add lime mixture and beat until smooth. Transfer to a large, chilled bowl, cover with plastic wrap and refrigerate until completely cooled, stirring every 10 minutes, for about 30-40 minutes.

In an electric mixer, whip egg whites and remaining ¼ cup of the sugar on medium high until stiff peaks form. Remove cooled lime pudding from the refrigerator and gently fold egg whites into lime pudding until thoroughly blended. Pour filling into prepared crust. Cover with plastic wrap and refrigerate until set, about 4 to 24 hours.

When ready to serve run a sharp knife along the side of the pan and remove the spring-form. Slice, cleaning knife between each slice, and serve with fresh whipped cream on top, if desired.

Judy.Soiree@gmail.com