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STRAWBERRY SOUP
2 pounds 8 ounces strawberries (frozen
variety, thawed with juice)
16 ounces heavy cream
2 ounces sour cream
3 ounces yogurt
1/2 pound fresh strawberries
Mix strawberries, heavy cream, sour cream, and yogurt. Beat slowly until well mixed and a smooth consistency. Chill, shake well before serving. Add fresh strawberry halves as a garnish.
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Chocolate Chip Pecan Pie -
Narcooossee's GF
3 eggs lightly beaten
pinch of salt
1 cup light corn syrup
1/2 cup chocolate chips ( i use mini's)
1 tablespoon butter melted
1 heaping cup pecan meats
1/2 cup sugar
1 unbaked pie shell
preheat oven to 400º
in mixing bowl combine ingredients in order given, mix well and pour into unbaked pie shell. Bake for 5 minutes and then reduce heat to 300º and continue baking for 1 hour or until filling is thick. cool on wire rack and serve at room temp.
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Tira-Mi-Su
Grand floridian
2 cups mascarpone cheese
3 tablesp. coffee liqueur
3 cups heavy cream
1 teaspoon instant coffee
1/4 cup powdered sugar
1 10 in sponge cake
1/2 teaspoon vanilla extract
1/4 cup cocoa powder
combine mascarpone cheese , cream, sugar vanilla, coffee liqueur and instant coffee in mixing bowl, and whip till stiff. Split sponge cake creating a top and bottom layer. Spread cream mixure on bottom layer and replace top half of cake, refrig for one hour. Just before serving dust top of cake with cocoa powder.
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Mashed Redskin & Sweet Potatoes
1900 Park Fare
2 ½ lbs. red skin potatoes
3/4 lb. sweet potatoes, peeled
12 tablespoons butter, softened
1 tablespoon kosher salt
½ tsp. ground white pepper
Wash and cut both potatoes into uniform size pieces. Place potatoes in a large saucepan filled with salted cold water. Bring water to a simmer and cook potatoes until they can be easily pierced with a fork. Drain potatoes and return them to the pan and place over medium heat and stir around to dry out excess water. Place potatoes and butter in the bowl of an electric mixer*. Begin whipping on low speed. Continue mixing until butter is incorporated. Gradually increase the speed of the mixer to help make the potatoes fluffy. Add the salt and pepper. Taste and adjust seasoning as desired. If potatoes are too dry you can add hot milk to adjust the consistency.
*Potatoes may also be mashed by hand in the pot that they were cooked in if an electric mixer is not available. Do not use a food processor for mashed potatoes as it will cause them to become a gluey, sticky mess
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GARLIC PEPPER SPREAD
(We had this at Flagler's years ago; it is now called Citrico's)
1 cup mancini peppers, roasted
2 1/3 c grated parmesan
1 oz. olive oil
3 teaspoons minced garlic
1/8 teaspoon black peppercorn, cracked
Drain water off peppers. Add peppers, garlic, black peppercorns to a blender and puree until peppers are smooth. With the blender running, add oil in a stream. Incorporate parmesan cheese. Puree until all oil is incorporated. Serve with bread or crackers. DELICIOUS
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Lobster Cocktail
Narcoossee's
serves 1
2 lobster tails, about 5 ounce each
1/2 cup lettuce, shredded
1/4 cup cocktail sauce
2 lemon wedges
Remove shells from lobster tails and clean under cold running water. Place lobster tails in boiling water for 7 to 10 minutes, depending on size. Cook long enough for the flesh to turn white and firm. Remove from pot and cool thoroughly
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Set up plates with lettuce. Place lobster tails on top of lettuce and garnish with lemon wedges. Serve with cocktail sauce on the side.
