Recipes
Recipes/Foods of Florida
Stone Crabs—As only the sweet, white claw meat of this warm water crustacean is eaten, fishermen twist the claws off and throw the crab back in the sea. itself. The crabs, considered a delicacy today, were popularized 80 years ago at Joe’s Stone Crab Restaurant in Miami Beach, now a historical landmark. You eat them, usually cold, by cracking the shell with a mallet and dipping the succulent meat in sauce.
Mango—Pear-shaped fruit with flesh which is yellow/red when ripe is one of the oldest fruits known in history. A mango is prime eating when it smells good, similar to a peach. Treat them as other tropical fruit and never store them in the fridge. You must peel before eating! Contains vitamin B, C, and iron.
Hearts of Palm—Hearts of Palm are, literally, the heart of the sabal Palmetto, a tall, tough-barked graceful palm that is the state tree of Florida. Called “swamp cabbage” by native Floridians, it was long regarded as poor people’s food, and was actively cut down as a source of food during the Depression, no mean task in the days before chain saws. It wasn’t long, however, before its extreme tenderness and delicacy was noticed–and its name changed from “swamp cabbage” to “millionaires salad.” Shortly thereafter, Florida enacted a state law to protect it from ravenous gourmets. Hearts of Palm have no cholesterol, have excellent fiber content, very little fat content, and are low in calories.
Key Lime—Much smaller than regular “Persian” limes, the peel is thin, smooth and greenish-yellow when ripe. The flesh is also greenish-yellow Key lime juice and oil is used in cooking, baking, juices and cosmetics. See recipe for Key Lime Pie.
Carambola/Starfruit—A yellow berry type of fruit that grows on shrub-like trees and has five sharp ribs. Contains vitamin C and a lot of vitamin B. Always buy a carambola ripe thus yellow, because once picked it ripens badly.
KEY LIME PIE
Graham Cracker Crust:
1 paper-wrapped package graham crackers (1/3 of a 1 pound box) OR 1 cup plus 2 1/2 tablespoons graham cracker crumbs
5 tablespoons melted unsalted butter
1/3 cup sugar
Filling:
3 egg yolks
2 limes, zest grated (about 1 1/2 teaspoons)
1 (14-ounce) can sweetened condensed milk
2/3 cup freshly squeezed lime juice (if you get Key limes, use them: otherwise use regular limes)
Topping:
1 cup heavy or whipping cream, chilled
3 tablespoons of confectioners’ sugar
For the graham cracker crust:
Preheat the oven to 350 degrees F. Butter a 9-inch pie pan. Break up the graham crackers: place in a food processor and process to crumbs. (If you don9t have a food processor, place the crackers in a large plastic bag: seal and then crush the crackers with a rolling pin.) Add the melted butter and sugar and pulse or stir until combined. Press the mixture into the bottom and sides of the pan, forming a neat border around the edge. Bake the crust until set and golden, 8 minutes. Set aside on a wire rack. Leave the oven on.
For the filling:
Meanwhile, in a electric mixer with the wire whisk attachment, beat the egg yolks and lime zest at a high speed until very fluffy, abut 5 minutes. Gradually add the condensed milk and continue to beat until thick, 3 or 4 minutes longer. Lower the mixer speed and slowly add the lime juice, mixing just until combined, no longer. Pour mixture into the pie crust. Bake for 10 minutes, or until the filling has set. Cool on a wire rack, then refrigerate. Freeze for 15 to 20 minutes before serving.
For the topping:
Whip the cream and the confectioners’ sugar until nearly stiff. Cut the pie in wedges and serve very cold, topping each wedge with a large dollop of whipped cream.
Yield: 1 (9-inch) pie
Prep Time: 40 minutes
Cook Time: 20 minutes
Key West Pasta
Ingredients
1 (16 ounce) package penne pasta
1 pound shrimp
1 pound scallops
1 (12 ounce) jar marinated artichoke hearts, drained
1 (8 ounce) jar sun-dried tomatoes,
1 pint light cream
1 T fresh chopped basil
3/4 cup grated Parmesan cheese
1/2 cup pitted kalamata or black olives
Directions
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Heat a large heavy skillet over medium heat. Combine shrimp, scallops, artichokes, sun dried tomatoes, and basil, then cook until shrimp turn pink. Reduce heat, and stir in cream and parmesan. Toss with cooked pasta, and sprinkle olives on top.