Labor Day Marks the End of Summer

I can’t believe September is here! It was just a few weeks ago I felt 278 swell with cars and turn driving a budding contact sport . The familiar sight of minivans and SUVs adorned with Ohio license plates, six to eight bicycles and extremely excited children was a trademark indication summer was here. Today as I turned my calendar to September, I can’t help wonder, where has summer gone? Wasn’t it just Memorial Day?

Labor Day is traditionally celebrated as the symbolic end of summer. For those who do not work in the hospitality industry, this holiday weekend is celebrated as a day of rest with barbeques, parades, picnics and summer fun! In honor of the summer’s end, I would like to share a recipe with you that is one of my personal favorites and will be a compliment to any summer party. The recipe is Chef Andy’s Key Lime Pie and it is the best on Hilton Head Island! I know this is a big claim, so please do not take my words for it; let the words of a past client speak for on it’s behalf.

“I failed to mention in my last email that the key lime pie we enjoyed last night is, without a doubt, the best we have ever had (I try key lime pie anytime I see it on the menu!). Would the chef be willing to share the receipe with me so I can attempt it from home?”
—Kelly Stanley, Richmond Virginia

I know you may already have a recipe for Key Lime Pie, but I promise, if you try this version you will never use another recipe again.

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Chef Andy’s Key Lime Pie

Crust:
3c. Graham Cracker Crumbs
1/3c. Sugar, Granulated
1/3c. Butter, Melted
1 T. Vanilla
½ tsp. Cinnamon

Combine and mix all ingredients. Form into a 9” pyrex pie plate. Use all or reserve some of the crust mixture depending on your crust preference.

Key Lime:
18oz Sweetened Condensed Milk (Carnation)
4 Egg Yolks
6 oz Key Lime Juice (Nellie & Joes)
2 tsp. Coconut Extract

Combine condensed milk and yolks, mix until uniform (not with a whisk). Slowly add key lime juice and finish with coconut extract. Pour into crust and bake on lower rack @ 325˚ for about 16-20 minutes. Set to cool then refrigerate.

Serve with whipped cream, garnish with zest/grated lime and toasted almonds.

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Have a safe and happy holiday weekend. Remember water, sunscreen and that a taxi can be your best friend!

Alison Manwell Weinman
Director of Sales

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