Florida Keys Treasures

Chef Alice Weingarten has changed the name and location of her Key West restaurant, (Alice’s Key West is closed
Chef Alice Weingarten is now at The Restaurant at La Te Da) but the accolades and recipes have always followed.  Several of her dishes are twists on American and Key West standards, including her Aunt Alice’s Magic Meatloaf and Black Bottom Key Lime Pie, see below.
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Reminiscent of Sara Lee’s 1950s-era graham-cracker and sour-cream cheesecake, this version features a thick layer of delicious sour cream atop the creamy filling and tart Key lime custard.

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Each tender sweet roll is filled with a luscious blend of cream cheese and lime.

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Real Key lime pie is not green. The pie gets its true pale yellow color from the egg yolks that predominate the ingredient list. For best results use fresh Key Limes, not bottled juice. The traditional preparation does not put any meringue on the top of the pie. This is a very simple recipe and only takes a few minutes to prepare and 12 minutes to bake.

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This favorite Florida Keys recipe is from a little restaurant in the Keys. Key lime glazed pound cake whisks you away to our tropical paradise and is the perfect recipe for entertaining your guests during the summer time.

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A nice light zesty dessert. From “We’re eating Light and Loving it” (A collection of Recipes from participants and friends of the St. Paul’s hospital Lipid Clinic- Edited by Frances Johnson and Shauna Ratner).

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This is a quicky recipe for a Key Lime Pie that won’t heat up your summer home. (more…)

This Key Lime recipe takes the cake. It has been described as refreshingly cool.

Source: Jan Taylor Cake 

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1 box (11 – 12 ounces) no-bake cheesecake mix 
2 Tbs sugar 
1/3 cup margarine, melted 
1 package (12 ounces) silken firm tofu 
5 Tbs fresh or bottled key lime juice 
2 Tbs fresh lime zest 
Make crust with crumb mixture from cheesecake mix, sugar and melted margarine. Mix all ingredients in 9-inch pie plate until crumbs are well moistened. Press firmly against sides of pie plate first, using fingers or large spoon to shape edge. Press remaining crumbs firmly on bottom using hands or measuring cup. Blend filling mixture with silken tofu, lime juice and lime zest in food processor or blender until smooth and creamy. Filling will be thick. Spoon into crust. Refrigerate at least one hour before cutting.

Yield: 8 pie wedges. Serving size: 1 wedge. Per serving: 290 calories, 14 g fat, 4 g sat fat, 6 g protein, 35 g carbohydrate, 411 mg sodium, 0 mg cholesterol.