The mountain-o-limes I got a couple of weeks ago was not destined in its entirety for lime syrup or the disasterous burnt lime caramel.
With a crap-ton of limes, you can be creative. Yes, I'm bummed about the lime syrup reduction fiasco - that took me a long time to juice - but it's not like I lost a huge amount of money. Oh well.
One thing I made that was quite yummy was a lime sauce for salmon burgers.
Simply add the zest and juice of 1 lime to equal parts mayo and sour cream. Mix well, then spread it on the patty or use as a dipping sauce for fries.
I also made lime curd, using Marisa's (Food in Jars) recipe and instructions for Meyer Lemon Curd. Lime curd, I've discovered, looks and tastes a lot like lemon curd. We happen to have a few eggs these days, so it didn't break my heart to use only the yolks from 6 eggs. The girls happily devoured the leftover whites.
I preserved a half pint og curd to make it shelf-stable. The rest went into a plastic tub in the fridge, destined for breakfast and snacky goodness in the coming weeks.
I still have a couple of limes and plan to use their juice in this Orzo Salad with Spicy Buttermilk Dressing sometime in the next week.
What would you have done with 2 dozen free limes?