During the past several weeks I spent my time preparing a menu for my sister’s baby shower.  Not only was I preparing a menu, but I was doing “test runs” on various items which we planned to serve.  The theme of the shower was simply green & tan (gender neutral colors planned for the nursery) and so I decided to go all the way and made the food (well, most of it) green.  Not like artificial weird neon green, but more or less natural.

I couldn’t exactly tell you all about my kitchen adventures during this time since my sister reads the blog!  You escaped the drama of the four different batches of key lime custard, four different icings, and the four tiered cake that had to be mostly thrown out simply because there was nobody to eat it!  (Four seems to be a theme, for some unknown reason….)

After all was said and done, the menu included the following:

• Chicken salad in phyllo cups
• Herb Apple Tea sandwiches
• Cucumber Hummus tea sandwiches
• Cake
• Key Lime Parfaits
• Cake Pops
• Sugar Cookies
• Lime & sherbet punch
• Veggies & dip

My mom made half of the stuff (mostly the savory stuff) and I made the other (sweeter) half.  Here are a bunch of photos for your enjoyment.  I will include the recipe for the Key Lime Parfaits at the bottom of this post.

P.S.  I head out of town tomorrow for 10 days in Haiti where I’ll be doing some post-earthquake rebuilding.  I don’t expect it to be a culinary adventure so don’t count on any trip-inspired recipes upon my return.  But hey, ya never know!

Key Lime Parfaits
adapted from Cooking Light

Custard Layers:
1/2 c key lime juice (or fresh lime juice)
1/4 c sugar
1/4 t grated lime rind
2 large eggs
1 (14-oz) can of fat-free sweetened condensed milk

• Combine ingredients in a large bowl, whisking until smooth.
• Pour into a double boiler.  Cook over simmering water, stirring constantly, until mixture thickens (it will be over 160 degrees) and will coat the back of a spoon.
• Remove from heat and bring to room temperature.  Custard will thicken as it cools.

Graham cracker layers:
3 T unsalted butter
3 T sugar
1/2 c graham cracker crumbs

• Melt butter in a skillet over medium heat.  Mix in sugar until bubbling, about 1 minute.
• Mix in crumbs, stirring until color deepens, about 3 minutes.
• Remove from heat and cool.
• Assemble alternating layers of custard and graham crackers.  Top off with some fresh whipped cream and lime zest.

serves: 4