Create New Thanksgiving Traditions the “Fresh From Florida” Way
|November 16, 2012||Posted by Melissa under Uncategorized|
Thanksgiving brings with it many traditions, and foods play an important role in creating memories. In addition to your favorite dishes, why not try some of these delicious recipes that bring out the best flavors of Florida products?
Yield 10 servings
1/2 pound spicy or sage breakfast-style ground sausage
1 cup chopped Florida onion
1 tablespoon chopped garlic
1 tablespoon chopped fresh Florida rosemary, or 1 teaspoon dried
1 tablespoon chopped fresh Florida thyme, or 1 teaspoon dried
2 tablespoons chopped fresh Florida sage, or 2 teaspoons dried
1/4 cup Florida butter
1 cup chopped Florida celery
1 cup chopped Florida pecans
1/2 cup golden raisins
1 loaf bread, cut into cubes or cornbread equivalent
2 cups low-sodium chicken broth
Cook sausage and onion together until sausage is completely done. Drain well and set aside. Melt butter in a large skillet, and cook celery and garlic until tender. In large bowl add remaining ingredients, adding sausage and onions last. Mix together well and pour into a large baking dish. Bake at 350 degrees F for about 45 minutes.
Florida Wildflower Honey Glazed Carrots
Yield 6 to 8 servings
1 tablespoon Florida butter
1 leek, white part only, halved, sliced small and washed thoroughly
1 pound Florida carrots, sliced
1 cup Florida orange juice
1/4 cup Florida wildflower honey
1 stick cinnamon
2 teaspoons fresh Florida mint, chopped
juice from 2 small, freshly squeezed lemons
1/4 teaspoon kosher salt
Melt butter in a medium saucepan over medium-high heat. Add leek and cook 2 minutes or until lightly browned. Reduce heat to medium. Add carrots and cook 2 minutes or until lightly browned. Add remaining ingredients and bring to a boil. Reduce heat to low, cover and simmer 15 minutes or until carrots are soft. Discard cinnamon stick before serving.
Tip: Sliced onion can be substituted for leeks.
Pan Roasted Florida Vegetables with Garlic and Fresh Herbs
1 large Florida eggplant (remove skin if desired)
2 Florida zucchini
2 large Florida squash
2 Florida bell peppers, seeded
6 cloves fresh garlic, minced
12 Florida mushrooms, rinsed and quartered
1 large Florida yellow onion, diced
1/4 cup fresh Florida parsley, hand-torn
2 teaspoons fresh Florida oregano (or 1 teaspoon dried oregano)
Canola or olive oil for cooking
Sea salt to taste
Freshly ground pepper to taste
Dice the eggplant, zucchini, squash, and peppers into large pieces. Preheat a large-sized sauté pan over medium-high heat. Add 1 tablespoon of oil to the hot pan. Add half of the onion to the pan and cook for 2 minutes. Add half of the garlic and all the bell peppers to the onion mixture in the pan. Continue to cook the vegetables in the pan and add all of the yellow squash and zucchini to the pan. Lightly season with salt and pepper. Let the vegetables cook until the squash is just crisp-tender (about two minutes). Pour the cooked vegetables from the pan into a large serving bowl.
Place the sauté pan back over the heat and use a spatula to remove any debris. Once the pan is hot again, add 1 tablespoon oil and the other half of the diced onion. Let the onions cook for 2 minutes and then add the remaining garlic, the mushrooms and eggplant. Lightly season with salt and pepper. Let the vegetables cook until the eggplant is just tender (about 2 minutes), and pour into the bowl with the other vegetables. Add the fresh herbs and stir to combine. Serve warm.
Yield 10 servings
4 cups fresh Florida sweet corn
4 Florida eggs
3/4 cup natural Florida sugar
1/2 cup Florida milk
1/4 teaspoon salt
3 tablespoons flour
3 tablespoons butter, melted
Cut corn kernels off the cob; set aside. Spray cooking oil on 9×13-inch baking dish. Mix together eggs, sugar, milk, salt and flour. Blend approximately 1/3 each of the egg and corn mixture in a blender; pour in baking dish. Repeat until all corn and egg mixture has been blended and poured in the baking dish. Pour melted butter over the corn mixture. Bake at 350 degrees for one hour or until firm.