Zest Appeal

A citrus take on a summer treat
WILMA Staff, Photography by Matt Ray,

ABBYE MCGEE, owner of Salt & Charm, a personal chef, catering, and meal prep service located in the Cargo District, is honored this month for her expanding business ventures.

“People were growing tired of cooking for themselves at home, and it was clear that there was a demand for services like meal prep and delivery and takeout,” McGee, who also co-owns The Starling Whiskey + Wine Bar and Ibis HiFi Coffee + Cocktail Bar in Wilmington, says about Salt & Charm’s origins.

Recently, Salt & Charm was named the winner of this year’s Coastal Entrepreneur Awards’ Retail & Hospitality category.

The annual awards, put on by WILMA’s sister publication Greater Wilmington Business Journal and UNCW’s Center for Innovation and Entrepreneurship, recognize fast-growing businesses with the potential to make a significant impact on the region.

All eleven category winners, including McGee, will be honored at an awards event May 21 at UNCW during which this year’s overall Coastal Entrepreneur of the Year will be announced.

With her award, McGee details the story of her business path in the May issue of the Business Journal (go to wilmingtonbiz.com to read more) and shares a favorite summertime recipe – a sweet and tart cornmeal cookie with a lime zest glaze.

 

Recipe3

 

Cornmeal Lime Cookies

INGREDIENTS

  • ½ pound unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 Tbsp lime zest
  • 2 large eggs
  • 1 tsp vanilla
  • 2 cups all-purpose flour
  • 2/3 cup cornmeal
  • 2 tsp baking powder
  • ¼ tsp kosher salt

 

GLAZE

  • 1 cup powdered sugar, sifted
  • 2 tsp water
  • 2 tsp lime juice
  • 1½ tsp lime zest (from 1 lime)

 

DIRECTIONS

  • Whisk together the dry ingredients and set aside.
  • In a mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed for 5 minutes.
  • Add the lime zest and mix for an additional minute.
  • Add the eggs and vanilla and mix, starting on low speed and working up to high, for 5 minutes.
  • With the mixer turned down to low speed, add in the dry ingredients slowly and mix just until combined.
  • On a parchment-lined baking sheet, portion out the dough in ¼ cup size balls. Flatten the tops just slightly. Place in the fridge to chill while the oven preheats.
  • Preheat the oven to 350 degrees. Bake cookies for 12-14 minutes, just until they start to turn light brown around the edges. Remove from the oven and allow to cool completely.
  • To make the glaze, whisk together the powdered sugar, water, lime juice, and zest. Dip or drizzle each cookie with the glaze and allow to set for 15-20 minutes or so.
  • Keep cookies in an airtight container for 3-4 days.

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Categories: Taste