Heydays at the June Beach Motel: Beach Town Classics, the cookbook, is a reminder of how great it is to spend time at a beach in summer. I grew up on the Atlantic ocean and my home was literally a stone’s throw from a red sandstone banked pebble beach. Lobster boils, chowders, smoked fish dips, eating way too many pounds of steamed mussels dripping with butter, crab cakes, potato salads, and quick, easy and cool desserts were part of my family’s feasting rituals. Those lazy, crazy, hazy days go by too fast – anywhere in Canada – and we celebrated the food, light, and weather of summer every chance we got.
Now, I live in Alberta, and even though I can’t always make it to a beach, food can still transport me there. And, truthfully, I’m flexible. A float down a river, a run through a sprinkler on a hot day, anything to do with water and my coastal soul is settled. I’ve already shared the scrumptious Two-Potato Rosti with Smoked Fish, Sour Cream and Chives recipe from chef/authors Freddy Laliberté and Evan Baulch. Now, I’m sharing an absolutely delectable (and easy to construct) “Key” Lime Parfait recipe from the book. Thanks to the team at Anansi Press for sending me a copy of this lovely Canadian cookbook.
I hope this summer finds you with sand between your toes (and maybe a few other less desirable places), the sun on your face, and a cookout on the beach with some of the recipes from Heydeys to put the seal of a lasting taste memory on these precious moments. Make every summer day be filled with heydays vigour. Ask for the cookbook at your favourite bookseller.
PrintHeyDays’ “Key” Lime Parfait
A recipe destined to become a summer standard.
- Yield: 6 servings 1x
- Category: dessert
- Cuisine: Canadian
Ingredients
Cream Cheese Filling
2 cups (2 packages) full-fat (33%) cream cheese, softened
2 x 10-ounce cans sweetened condensed milk
2 Tablespoons lime zest
1¼ cups fresh lime juice (real talk: we sometimes use bottled lime juice in a pinch or
half lime juice and half lemon)
Crust
(You will have leftovers. Freeze and save for the next time!)
1½ cups crushed honey graham crackers (about 8 crackers)
1½ cups salted pretzels, blended in food processor until crumbs with slight texture
¾ cup granulated sugar
1 cup unsalted butter, melted
½ cup unsweetened shredded dried coconut (optional)
1 tbsp kosher salt
Whipped Cream
2 cups heavy (whipping) cream
1 tsp pure vanilla extract
Instructions
MAKE THE FILLING
1 In a blender or food processor, combine the cream cheese, condensed milk, and most of the lime zest and juice. (Reserve some lime zest for garnish at the end.) Blend until very smooth. Transfer the mixture to your jars or cups of choice, filling one-third to one-half full. Cover and refrigerate for 4 to 6 hours or overnight.
MAKE THE CRUST
1 Preheat your oven to 400°F. Line a baking sheet with parchment paper.
2 In a large bowl, stir together the graham crumbs, crushed pretzels, sugar, butter, coconut, and salt. Spread over the prepared baking sheet.
3 Bake in the oven, stirring occasionally, until golden brown, 15-20 minutes.
WHIP THE CREAM
1 In a mixing bowl, combine the cream and the vanilla. Whip until stiff peaks form.
ASSEMBLE
1 Take the key lime base jar out of the fridge. Top with ½ cup of the crust and a generous amount of whipped cream. Sprinkle with the lime zest and enjoy!
Keywords: Heydays “Key” Lime Parfait
Note: I was given a copy of this book by the publisher and this recipe is excerpted from Heydays at the June Motel: Beach Town Classics by Freddy Laliberté and Evan Baulch, with Katie Laliberté and Emma Baulch. ©2024 Home Phone Holdings Inc and 2745690 Ontario Ltd. Published by House of Anansi Press www.houseofanansi.com
