The menu for my Memorial Day barbeque is coming along quite nicely. I've decided to use recipes from a bunch of different regions to maximize flavor. It's also a good idea to have a lot of options when feeding a bigger crowd, this works especially well in case there are any picky eaters or guests with special dietary needs. To start [0], offer guests seafood skewers, olives, nuts, and hummus. For the main course [0] make baby back ribs, grilled eggplant, a mozzarella sun-dried tomato pasta salad, and a refreshing fruit salad. Dessert will be the perfectly cool finish to a meal, delicious and decadent coconut lime bars. Sound tempting? Take a look at the recipe,
Coconut Lime Bars
From Real Simple [1] magazine
1 cup sweetened flaked coconut
3/4 cup plus 2 tablespoons all-purpose flour
1/2 cup confectioners' sugar, plus more for dusting
2 tablespoons cornstarch
1/2 cup unsalted butter
3/4 cup granulated sugar
2 large eggs
3 tablespoons lime zest
1/3 cup freshly squeezed lime juice
1 teaspoon pure vanilla extract
- Heat oven to 350° F.
- Combine the coconut, 3/4 cup flour, 1/2 cup confectioners' sugar, 1 tablespoon cornstarch, and the butter in the bowl of a food processor.
- Pulse several times until a crumbly dough is formed.
- Press firmly into a greased 8-by-8-inch pan. Bake until just golden, about 12 minutes.
- Sift together the granulated sugar, the remaining 1 tablespoon of cornstarch, and the 2 tablespoons of flour.
- In a separate bowl, beat the eggs, lime zest, lime juice, and vanilla.
- Slowly pour the egg mixture into the flour mixture, whisking to avoid lumps.
- Pour the filling over the baked crust. Bake until the lime curd is set in the center, about 22 minutes.
- Cool completely in the refrigerator, about 2 hours.
- Cut into 16 bars and dust with powdered sugar before serving.
Makes 16 squares.
NUTRITION PER SERVING CALORIES 171(44% from fat); FAT 8g (sat 6g); PROTEIN 2mg; CHOLESTEROL 41mg; CALCIUM 9mg; SODIUM 25mg; FIBER 1g; CARBOHYDRATE 23g; IRON 1mg
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