The Mexican lime tree we have out in the yard was pruned back pretty good last year and this year it appears to be making up for lost time. The amount of fruit it has been producing has been incredible. I give away a bag of 50 at least every week to friends and neighbors.
Hence the idea to make more lime recipes, but it is Fall. In San Diego seasons have a way of not really appearing. The Summer is almost year round, which I will never complain about. I don’t really want to see another pumpkin or squash inspired recipe right now, ok? Cuban Mojito Shortbread Bars for everybody!
So instead of just making a batch of lime bars I decided on a combination of a shortbread, with almond meal to enhance it and add a little crunch appeal. Next came the idea of a mojito inspired version. I had the mint, limes and no rum. So I ended up using some rum extract to complete the trio of main ingredients necessary for these Cuban Mojito Shortbread Bars! The drink did originate in Cuba after all. My thinking was I would pulverize the mint too, but in with the custard like topping. This worked perfectly.
The lime, mint and rum are a great combination. Probably better suited to some people as a holiday, Summer or vacation drink, but it really isn’t Fall here in San Diego and somebody’s got to do it, right?
Preheat the oven to 350° F. Using a pastry cutter or in a food processor blend together the butter, sugar, salt and flours.
Press the shortbread dough evenly into the bottom of a 9×13 inch baking pan lined with parchment paper, allowing the paper to hang over for easy lifting later for cutting.
Bake the crust for 25 minutes until golden brown. Allow the shortbread crust to cool for about 10 minutes.
The Mexican lime is smaller and has more of a yellow-green color. It has a very thin skin and is extremely juicy. I made sure to get about 3/4 cup for this batch of Cuban Mojito Shortbread Bars. I decided on rum extract here, but feel free to use your favorite rum instead. Party on Garth!
In the food processor add the egg yolks, condensed milk, rum extract, lime juice and mint leaves.
Check Out the Last 10 Recent Recipes Here
October 24th, 2014
The Mexican lime tree we have out in the yard was pruned back pretty good last year and this year it appears to be making up for lost time. The amount of fruit it has been producing has been incredible. I give away a bag of 50 at least every week to friends and neighbors. Hence the idea to make more lime recipes, but... Read More
October 22nd, 2014
Looking for something different in a dipping sauce? Does it have to be a sauce? I came across this little gem years ago when in Cairo and again further south in an off the road little restaurant in Luxor, Egypt. It's name is Dukkah, (pronounced DOO-kah). It's primarily made of nuts and spices, which are toasted, then gr... Read More
October 20th, 2014
If it's one thing I like it's variety, and around this house for food, it's all about having a different culture's as often as possible. Spice is definitely something I do not hold back on and this Szechwan Eggplant and Pork Stir-Fry serves up the heat. If my head starts sweating I know I hit the mark. Feel free to adju... Read More
October 19th, 2014
Matcha, a finely ground green tea powder, is a subtle flavor. Beautiful brewed as a tea, it can be found in soba noodles to desserts. I wanted to make one of my favorite cookies, shortbread, and incorporate the matcha powder and almonds. Match ice cream is next on my list and I'll keep you updated on that version. I ... Read More
October 17th, 2014
These little lovlies are so dang good. So good in fact I bet your kids will never know what the secret ingredient actually is, and that it's good for them. Oh, and the other cool thing is these can be made so quickly. It's all mix, refrigerate and layer. Easy peasy, right? My Cinnamon Chocolate Chia Mousse Parfai... Read More
October 16th, 2014
Thinking of new ideas, or at least new to me, is always fun when deciding on a new recipe. Some are not rocket science and others are super detailed. I enjoy making them all and couldn't make up my mind the other day. See, it all started when in the midst of a downpour of rare rain here in San Diego I had the overwhe... Read More
October 14th, 2014
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October 12th, 2014
You ever want something sweet, like a slice of cake or pie and then, since there is an entire cake or pie, end up eating it all over the course of the week? Well we have and I decided if I was going to be weak and have some baked goods around the house it would be in a small batch and these fit the bill. It's Autumn ... Read More
October 11th, 2014
We were invited over to a friend’s house and his wife made this incredible first course salad. For the life of me I can't remember the reason or why it's called a Thunderbird Salad, but it is so simple and packs an amazing flavor. It sure is one of my all time favorites. Chilled and crunchy, salty, cheesy and sweet all ... Read More
October 10th, 2014
OK, so this is a little bit of a mouthful recipe title, but wait until you get a forkful of this incredible dinner. I mean it has it all from crusty, buttery puff pastry outside to the fork tender filet inside napped with the bleu cheese and rosemary compound butter. And did I mention the rich and savory caramelized oni... Read More