November 18, 2011

Anniversary Wishes

Moons and Junes and ferris wheels, the dizzy dancing way you feel, as every
fairy tale comes real, I’ve looked at love that way......

On November 18th, 1972, my Darling and I walked down the isle of Christ Lutheran Church in Jackson, Mississippi and precisely at 1:30 PM we agreed to love and honor each other for a lifetime. We have made it through the rain. We met in high school in our mid-teens. He graduated a year ahead of me and off he went to Ole Miss. I followed a year later. I guess you could say, looking back, our parents thought we were far too young to get married and begin the journey through life. But here we are, four children later, four dogs later and six cats later...thirty-nine years of married life! We have weathered several moves, only owned four homes and endured the loss of our grandparents and our parents. We had good role models as we remember our parents. Such a remarkable generation they were! It's a good thing to be each other's best friend, to be thoughtful and kind to each other. Has it really been a fairy tale? No....it's just been a wonderful ride!


2 cups crushed graham crackers
1/4 cup sugar
1/2 cup (1 stick) butter, melted

6 tablespoons fresh key lime juice
1 1/4 ounces (1 envelope) package unflavored gelatin
2 1/2 cups heavy cream, divided
10 (1-ounce) squares white chocolate, chopped
3 (8-ounce) packages cream cheese, softened
1 cup sugar
1 1/2 tablespoons lime zest
1 1/2 ounces white chocolate, grated or shaved into curls, for garnish
Candied Lime Peel, for garnish, recipe follows

Mix together the cracker crumbs, sugar, and butter. Press the mixture into the bottom and 1-inch up the sides of a 10-inch springform pan. Set aside.

In a medium saucepan over medium heat, add the lime juice. Whisk in the gelatin and 1/2 cup of the heavy cream and bring to a simmer. Remove the pan from the heat. Add 10 ounces of white chocolate and stir until smooth. Allow to cool. Using an electric mixer, blend together the cream cheese, sugar and lime zest in a medium bowl, until smooth. Slowly beat in the cooled white chocolate mixture into cream cheese mixture.
Using clean, dry beaters, beat the remaining 2-cups heavy cream in a small bowl, until it forms soft peaks. Fold it into the white chocolate mixture and pour into the pie crust. Cover and freeze overnight.

Remove from freezer and run a sharp knife around inside of springform pan to help loosen the pie. Release springform ring from the bottom of the pan and transfer the pie to a serving plate. Grate or curl the white chocolate over the top and garnish with candied lime peel. Cut into wedges with a knife that has been dipped into hot water and serve.

Candied Lime Peels
4 limes, peels removed and sliced into strips
2 cups sugar, plus more for rolling
2 cups water

Bring a medium-sized saucepan of water to a boil over medium heat. Add the peels in and blanch them for a few minutes. Set aside. Put the peels in another medium saucepan and cover with equal parts of sugar and water. Simmer, covered, over low heat for 1 hour. Remove the peels and drain until almost dry. Roll into sugar and set aside.


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