Tag Archives | summer 2012 recipe

Krome Guacamole

This recipe for guacamole with a tangy twist is an original recipe from William Krome, reprinted with permission from the Tropical Fruit Growers of South Florida.

2 cups avocado,diced

3 teaspoons lime juice

½ oz. blue cheese

3 squirts tabasco sauce or salsa,to taste

½ tsp salt

Make a paste of blue cheese,seasoning and a small amount of the avocado. Add the diced avocado to the paste mixture,mashing with a fork. Serve as a dip for chips,as a sandwich filling,or as a salad dressing.

*Original recipe from William Krome, Homestead,Florida.

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Pin Money Piccalilli

Chop one peck (about 10 pounds) green tomatoes and two quarts of onions. Place in a colander in alternate layers and sprinkle each layer with salt. Let them drain all night. In the morning, put them in an enameled kettle with four tablespoons of allspice, four of whole cloves, four of cinnamon bark, five chopped red sweet peppers and four cups of sugar. Press down in the kettle and add enough vinegar to cover. Cook until tender. Put into sterilized jars while hot and seal.

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Pineapple Skin Vinegar

Makes about 1 quart
¼    cup sugar
Skin of 1 organic pineapple, chopped
1    quart water

Dissolve sugar in water in a large glass jar or bowl. Chop pineapple skin, add to sugar water and cover with cheesecloth. Leave to ferment at room temperature for about a week, or until the liquid begins to darken. Strain out pineapple skin and discard. Let the mixture continue fermenting 2 to 3 weeks, occasionally agitating the liquid, until pineapple vinegar is ready. Use in salad dressings or on fish.

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Banoffee Pie

Makes 1 pie, 6-8 servings 

While this was invented in the 1970s in Sussex, England, its ingredients are South Florida favorites.
1    graham cracker pie crust
1    can dulce de leche
2    ripe bananas, sliced
2    tablespoons lemon juice
2    cups heavy cream, whipped

Gently spread dulce de leche in the bottom of the pie crust. Toss bananas with lemon juice. Layer banana slices on top of the dulce de leche, reserving a few slices for garnish. Spread the whipped cream evenly over the banana and garnish with reserved slices of banana. Refrigerate.

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Eton Mess

Serves 4-6
¾    cup white sugar
3     large egg whites
½     teaspoon vanilla
1     lb. fresh fruit in season (mango, lychee, pineapple, bananas, berries)
2     cups heavy cream

Preheat oven to 300º. Line a baking sheet with parchment paper. Using an electric mixer and a very clean bowl, whisk egg whites until soft peaks form. Slowly add sugar and vanilla and continue to beat until all of the sugar is incorporated and the meringue looks glossy. Drop spoonfuls of the meringue onto the lined baking sheet (it doesn’t have to be pretty) and slide it into the oven. Lower the temperature to 275º and bake for 1 hour. After an hour, turn the oven off and leave the meringues to dry out overnight or until the oven has cooled.

When you’re ready to serve, whip cream to soft peaks and break meringues into smaller pieces. Gently mix them with the diced fruit and spoon into serving dishes. Garnish with fresh fruit or mint as desired and serve immediately. In a hurry? Substitute store-bought meringues.

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Chicken Wings

4-6 servings
3    lbs. chicken wings
½     cup lemon juice
2     tablespoons plain yogurt
1      tablespoon minced garlic
1     tablespoon fresh ginger, peeled and grated
1     teaspoon ground coriander
1     teaspoon ground cumin
1     teaspoon ground turmeric
1     teaspoon garam masala
2    teaspoons salt
½    cup cilantro, chopped

In a large bowl, combine lemon juice, yogurt, garlic, ginger and spices. Add chicken wings and coat with marinade. Let chicken marinate in the refrigerator at least 4-6 hours or overnight.

Preheat oven to 400º. Transfer wings to a roasting pan, making one even layer of wings. Bake for about one hour or until chicken is cooked through. Sprinkle chopped cilantro over the wings and serve on a large platter.

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Sausage Rolls

Makes 24 snack-sized rolls
1     lb. good-quality puff pastry (packaged or homemade)
1     lb. pork sausage meat (try Proper Sausages’ British bangers)
1     tablespoon chopped fresh sage
1     medium onion, very finely diced
1     egg, beaten

Preheat oven to 425º and lightly grease two baking sheets. Combine sausage meat, sage and onion in a bowl and set aside. On a lightly floured surface, roll out the puff pastry into two long rectangles. Divide sausage mixture into two equal portions and form long strips the same length as the puff pastry. Place a strip of sausage on each piece of puff pastry, brush the edge of the pastry with beaten egg and seal the edge firmly by rolling the pastry over and crimping with your fingers or a fork.

Cut each roll into individual pieces about 
2 inches long. Lightly slash the pastry with a sharp knife so steam can escape. Brush the top with the rest of the beaten egg and bake for 25 minutes, or until sausage is cooked through and the pastry is golden and crispy. Serve with mustard and HP brown sauce.

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English Breakfast

For a Full English, make sure your plate includes all of the following items.

  • Eggs
  • Beans (Heinz Baked Beans)
  • Grilled tomato and mushrooms
  • Fried bread
  • Sausage
  • Bacon
  • Tea (PG Tips, Tetley British Breakfast, Yorkshire Gold or Twinings English Breakfast)
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Tea Sandwiches

Serves 4
Smoked Fish and Cucumber Tea Sandwiches
½     lb. smoked fish filets
2     tablespoons crème fraîche
1    tablespoon horseradish
2    tablespoons lemon juice
½     seedless cucumber, peeled and sliced thin
4-6     slices good-quality white bread
Butter for spreading
Salt and pepper to taste

Flake fish into a bowl and add crème fraîche, horseradish, lemon juice and salt and pepper to taste. Mix and mash with a fork until it’s spreadable. Butter each slice of bread and remove the crusts with a sharp knife so you have perfect squares. Spread the fish mixture onto half of the bread slices and layer the cucumber over the fish. Top with remaining bread slices and cut into triangles.

Other popular fillings include:
Smoked salmon
Ham with mustard
Cucumber and cream cheese
Curried chicken salad
Egg salad

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