Harry's menu
Harry’s Bacon Bloody Mary with bacon infused Skyy Vodka, crispy bacon served with homemade pickled vegetables
Cappuccino
A Classic Bloody Mary
A basket of warm homemade scones
Warm Banana Bread
Florida grouper fish tacos with pico de gallo, napa cabbage, colby jack cheese, chipotle baja sauce and flour tortilla with potato salad
Ahi Tuna Stack with seared rare yellowfin tuna crispy wontons, ginger asian slaw and wasabi aïoli
Crispy Volcano Roll stuffed with crab, cucumber, avocado, green onion, pickled ginger and soy sauce
Grilled Reuben with corned beef, swiss cheese, sauerkraut and russian dressing with Potato Salad
Old-Fashioned German Apple Pancake with maple syrup
Harry's famous Key Lime Pie made with Florida key limes and topped with meringue
Harry’s Key Lime Pie
Serves 6-8
Recipe courtesy of Chef Harry Christensen, Harry’s Continental Kitchens, Longboat Key, Florida
1 baked 10-inch deep pie shell
10 egg yolks
14 oz condensed milk
1 cup key lime juice
10 egg whites
3/4 tsp cream of tarter
equal amount of sugar as egg whites
To make the filling, mix together the 10 egg yolks and condensed milk, adding the key lime juice last. Pour the filling into the cooked pie shell and let it sit while making the meringue. For the meringue, whip the egg whites with cream of tarter until the mixture becomes stiff, then add the sugar slowly until the meringue comes to a stiff peak. Pipe the meringue on top and bake at 325°F for about 35 minutes, until the top is lightly golden. Key Lime Pie can be served chilled or at room temperature.
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