Veteran’s Dinner with Key Lime Dark Rum Cheesecake
I know there are people out there that think the military is filled with “peace haters” and “war lovers”. But you know what? If ANYONE fears war and aches for peace…it is military families. When our spouse is separated from us, we think of what harm could come to them, where they could be sent next, when we will get to talk to them next to reassure us they are ok. We don’t want war. Our spouses most certainly don’t want war. We want peace, and to be together. September 11th brought to mind and heart every fear I have had since my husband joined the military over 20 years ago. It was all real, tangible, I could taste it. But our military men and women willingly protected and still do protect us. They are just as passionate about it as veterans as they are as active duty members. Because of this common goal and passion, a family is forged, and it stays for life.
Most of you know, my husband recently retired from the Navy. There aren’t a tremendous amount of Navy personnel here in Montana so finding the Veterans Center on the campus of The University of Montana was like seeing long lost family for me.These men and women have been ALL around the world. They have a huge map on the wall pin pointing all of the locations. There was a VERY large concentration in the Middle East.
No, I didn’t know any of them at first, but we instantly felt at home. It is a fairly small, run down house with not a tremendous amount of funding, but what they do have is amazing passion and gusto to make the University experience for Veterans as easy, stress free and productive as possible. They keep the fridge and freezer stocked with food for study sessions or if you just need a break. They have a few computers and some text books to borrow.
Key Lime Dark Rum Cheesecake
|Prep time||10 minutes|
|Cook time||20 minutes|
|Total time||30 minutes|
- 2 cups graham cracker crumbs
- 1 cup shortbread crumbs
- 1/2 cup granulated sugar
- 1/2 cup butter (melted and cooled)
- 4 egg yolks
- 1 tablespoon lime zest (from two limes)
- 1/2 cup lime juice (I used four limes)
- 1-14oz can sweetened condensed milk
- 2-8oz blocks cream cheese (room temperature)
- 1 cup granulated sugar
- 3/4 cups powdered sugar
- 2 cups whipping cream (very cold)
- 1 1/2 teaspoon powdered gelatin (unflavored)
- 1/4 cup dark rum
|1.||In 9 inch springform pan, combine graham and shortbread crumbs, sugar and butter until it resembles wet sand. Press to the bottom and all the way up the sides of the pan. Bake at 350 for about 8 minutes. Set out to cool.|
|2.||Combine lime zest and juice and set aside for 5 minutes or so to let the zest soak up some juice.|
|3.||Beat egg yolks until very light colored and thickened. Slowly pour in the condensed milk. When completely combined, slowly add in the lime juice. Mix well.|
|4.||Pour filling into the cooled crust and bake in 350 oven for 12 minutes. Remove from oven and cool. This is all you will need your oven so go ahead and turn it off.|
|5.||Once the key lime is cool, begin beating the cream cheese and sugars until very light and fluffy.|
|6.||While the cream cheese is beating, combine the gelatin and rum in a small heat proof cup or ramekin. Allow it to bloom for 5 minutes or so, then liquify in a microwave for about 5-10 seconds. Set aside to cool, but keep it liquid.|
|7.||Whip the heavy cream until thick and medium peaks form.|
|8.||Slowly add the gelatin to the beating cream cheese mixture.|
|9.||Add about 1/3 of the whipped cream to the cream cheese mixture and stir to loosen, then fold in the rest of the whipped cream until just fully incorporated. Pour over the top of the key lime filling, smooth the top and refrigerate until firm, about 2-4 hours.|
Be good sweet readers. And find the time to thank a veteran or their family…or better yet, give them a hug!! They are why we are still safe and free to live the way we do.