Cucumber/Lime Aqua Fresca
When life gives Clair Eike too many cucumbers, she drinks them in.
.... And serve the Fresca with a lovely salmon quiche. (pictured above and with the rough recipe below) She generously brought both to the 24-Carrot event.
The Cucumber/Lime Aqua Fresca (below) is completely refreshing on a hot day and you can only eat so many pickles, right? This recipe make a lot of juice. Freeze it and enjoy in the middle of winter when you need a summer's day fix.
Ingredients
4 large cukes with skin on, cubed
2 whole limes with peel, cubed & de-seeded
2/4 cup fresh squeezed lime juice
12-15 fresh mint leaves
Ginger to taste
Water
In a blender, puree all ingredients with 2-4 cups of water. Strain through a sieve. Add enough water to fill a 1 gallon pitcher to the top
Refrigerate and serve cold.
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Salmon Custard/Quiche
(pp. 244-45) enough for 3 pie crusts
(adapted from Baking Illustrated, American Test Kitchen, 2004)
Pie Crust - buy or make your own. Pre-bake to set the crust.
Mix
6 large eggs
6 additional egg yolks
2 cups of whole milk
2 cups of heavy cream
6 tablespoons dry sherry
7-8 Tbsp. chopped fresh chives
Fold into the above
3 cups of cooked coho salmon (from Key City) seasoned with lemon zest and juice.
6 ounces of grated Gruyere & Fontina cheese
Salt, black pepper, and cayenne pepper
For more tasty recipes go here.
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