Monday, May 4, 2015

Lime Petits Fours

Yield: 23 petits fours • Preparation: 45 minutes • Bake: 25 to 28 minutes • Refrigerate: 1 hour

1¾ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
1 cup salted butter, softened
1¼ cups sugar, divided
1 tablespoon fresh lime zest
4 large eggs, at room temperature
¼ cup sour cream
¼ cup fresh lime juice
1 recipe Buttercream Glaze (recipe follows)
Garnish: sugared lime zest (see below)

1.Preheat oven to 350°.
2.Spray a 13-x-9-inch baking pan with nonstick baking spray with flour. Set aside.
3.In a medium bowl, combine flour, baking powder, and salt, whisking well. Set aside.
4.In a large bowl, beat butter, 1 cup sugar, and lime zest at high speed with a mixer for 5 minutes. Add eggs one at a time, beating after each addition. Add sour cream, beating to blend.
5.Add flour mixture to butter mixture, beating at low speed just until incorporated. Spread batter into prepared pan, smoothing with an offset spatula to create a level surface.
6.Bake until cake is golden brown and a wooden pick inserted in the center comes out clean, 25 to 28 minutes.
7.While cake is baking, in a small bowl, combine lime juice and remaining ¼ cup sugar, stirring until sugar dissolves. When cake is done, remove from oven, and pierce all over with a wooden skewer. Pour lime juice mixture over cake. Let cake cool completely in pan.
8.Using a 1½-inch hexagonal cutter, cut shapes from cake. Place cake shapes on a wire cooling rack set over a rimmed baking sheet. Pour Buttercream Glaze over cake shapes, covering completely and using an offset spatula, if needed, to spread glaze over cake shapes.
9.Refrigerate petits fours on a wire rack for 2 hours to let glaze set. Once glaze sets, transfer petits fours to an airtight container, and refrigerate until serving time.
10.Garnish with sugared lime zest just before serving, if desired.

• Petits fours can be made a day in advance and refrigerated until serving time. Garnish with sugared lime zest just before serving.
• To make sugared lime zest, toss ½ cup lime zest with 1 cup granulated sugar. Transfer mixture to a fine-mesh sieve, and shake to remove excess sugar.

Buttercream Glaze

Yield: 2¾ cups • Preparation: 10 minutes

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½ cup salted butter, softened
3 cups sifted confectioners’ sugar
1½ cups heavy whipping cream

1.In a large bowl, beat butter at medium speed with an electric mixer until smooth. Add confectioners’ sugar in thirds, alternately with cream, beating until smooth. Use immediately.

 From TeaTime March/April 2014
Tea Sandwiches  (From Food Network-Mother's Day Tea)

Curried Egg Salad Mix 3 chopped hard-boiled eggs, 3 tablespoons each chopped celery, red onion and cilantro, 2 teaspoons each dijon mustard and lime juice, and 1/4 cup mayonnaise. Cut white bread into pieces and spread with mango chutney. Sandwich with the egg salad.

Shrimp Salad Mix 1 cup chopped cooked shrimp with 3 tablespoons mayonnaise, 1 teaspoon each grated lemon zest and juice, and 1 teaspoon each chopped chives, parsley and capers. Sandwich white bread with the shrimp salad and Bibb lettuce. Trim the crusts and cut into pieces.

Crab Salad Make Shrimp Salad Sandwiches (No. 12) with 1 cup crabmeat instead of shrimp. Add sliced avocado.

Cucumber-Butter Mix 4 tablespoons softened butter, 1/2 teaspoon grated lemon zest and 1 tablespoon chopped fresh herbs. Spread on white bread and sandwich with sliced cucumber. Trim the crusts and cut into pieces.

California Chicken Cut whole-wheat toast into pieces. Spread with green goddess dressing. Sandwich with sliced smoked chicken, sliced avocado, diced tomato and sprouts; season with salt and pepper.

Smoked Turkey–Apple Brush the inside of a split baguette with softened butter. Fill with smoked turkey, cheddar cheese and sliced apple, and season with salt and pepper. Slice; top with a dollop of apple jelly.

 BLT Mix 1/3 cup each mayonnaise and finely chopped cooked bacon; season with pepper. Spread on toasted white bread. Sandwich with sliced cherry tomatoes and baby greens. Trim the crusts and cut into pieces.