Heather's Florida Kitchen

Seasonally inspired easy recipes for the home cook.
Morning Mix recipe: Grilled Sweet Corn & Shrimp Risotto

Morning Mix recipe: Grilled Sweet Corn & Shrimp Risotto

Grilled Sweet Corn & Shrimp Risotto (Photo courtesy Fresh Sunshine Sweet Corn Council)

Grilled Sweet Corn & Shrimp Risotto (Photo courtesy Fresh Sunshine Sweet Corn Council)

The more the merrier in Heather’s Florida Kitchen! That’s why I have teamed with the fabulous folks over at Orlando’s WOMX Mix 105.1 to offer the morning show’s Recipe of the Week. Today’s recipe is Grilled Sweet Corn & Shrimp Risotto. Fresh corn kernels add a sweet crunch to this creamy risotto with citrus dusted shrimp. Every Thursday, you can find more recipes exclusively for Mix 105.1’s Morning Mix here and at the radio station’s website.

Grilled Sweet Corn & Shrimp Risotto
Yield: 6 servings (about 12 cups)

5 ears sweet corn, preferably in husks
6 cups low-sodium chicken broth
1 1/2 pounds shrimp, shelled and deveined (about 20 large)
1 teaspoon grated lemon or orange rind
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup butter, divided
2 cups chopped sweet onion
1 leek (white part only), quartered lengthwise and sliced (about ½ cup)
3 cups arborio or short-grain rice
1 cup white wine
1/2 cup thinly sliced green onions
1 tablespoon chopped fresh basil
1 tablespoon sliced chives

1. Preheat grill or oven to 375F. Grill or roast corn in the husk or wrapped in aluminum foil for 20 minutes; set aside to cool. Cut kernels from 3 of the ears (about 2 1/4 cups). Cut remaining 2 ears crosswise in 2-inch pieces; reserve.
2. Meanwhile, in a medium saucepan over high heat, bring broth to a boil; reduce heat to low to keep broth warm.
3. In a bowl, toss shrimp with rind, salt and pepper.
4. In a large saucepan over medium heat, melt 2 tablespoons of the butter. Add shrimp; cook and stir just until pink, about 3 minutes; remove to a bowl and reserve. In the same saucepan, melt remaining 2 tablespoons butter. Add onion and leek; cook and stir until tender, about 5 minutes. Add rice; stir until combined and rice is hot. Add wine; cook and stir until the wine has almost evaporated, about 4 minutes. Add 1 cup of the warm broth. Cook, stirring continuously, gradually adding additional broth as it’s absorbed until all the broth has been incorporated and the rice is tender and creamy, about 15 minutes. If additional liquid is needed, add 2 tablespoons of water at a time until creamy.
5. When the risotto has finished cooking, stir in the corn kernels, shrimp and green onions; cook just until reheated. Divide risotto among six dinner plates. Garnish with reserved corn sections, basil and chives.
SOURCE: Fresh Sunshine Sweet Corn Council

Chocolate-Orange Cream Cheese Flan

Chocolate-Orange Cream Cheese Flan

Chocolate-Orange Cream Cheese Flan (Photo courtesy Kraft Foods)

Chocolate-Orange Cream Cheese Flan (Photo courtesy Kraft Foods)

Chocolate-Orange Cream Cheese Flan celebrates the ramping up of Florida’s citrus season by showcasing the power of zest, the colorful ingredient cut from the outer part of citrus peels. The trimmed tendrils and grated pieces hold potent, aromatic oils that can be used to flavor batters, sauces, rice pilafs and other foods. To remove zest you can use a sharp paring knife, a box grater, vegetable peeler or a handy gadget called a zester.  Cut off thin strips or pieces of zest, being careful not to remove any of the bitter white pith underneath. Now, who is ready to start the day with dessert?

Chocolate-Orange Cream Cheese Flan
Yield: 8 servings

2 cups sugar, divided
1 (12-ounce) can evaporated milk
1 (8-ounce) package cream cheese, cubed and softened
5 large eggs
1 teaspoon pure vanilla extract
2 ounces semi-sweet chocolate, melted and cooled
1 tablespoon fresh orange zest
Chocolate curls for garnish

1. Heat oven to 350F.
2. Cook 1 cup sugar in small saucepan on medium heat until melted and deep golden brown, stirring constantly. Pour into 9-inch round pan; tilt pan to evenly cover bottom with syrup.
3. Blend evaporated milk and cream cheese in blender until smooth. Add remaining sugar, eggs and vanilla; blend just until smooth. Blend in melted chocolate and orange zest. Pour over syrup in pan. Place filled pan in larger pan; add enough hot water to larger pan to come halfway up side of small pan.
4. Bake 50 minutes to 1 hour or until knife inserted near center comes out clean. Cool slightly. Carefully remove flan from water; cool completely on wire rack. Refrigerate several hours or until chilled. Unmold onto plate just before serving.
Recipe tip: To unmold the flan, bake and refrigerate flan as directed. Run a knife around edge of flan. Invert onto plate; shake gently to loosen. Gently twist to remove pan. To soften any remaining caramel in pan, dip bottom of pan in hot water; spoon caramel over flan.
SOURCE: KRAFT FOODS

Chinese Pancakes with Ponzu Marmalade Sauce

Chinese Pancakes with Ponzu Marmalade Sauce

Chinese Pancakes with Ponzu Marmalade Sauce (Photo courtesy: Pillsbury)

Chinese Pancakes with Ponzu Marmalade Sauce (Photo courtesy: Pillsbury)

It’s National Pancake Day but I am going to veer away from the nonstop IHOP promotions and share an easy recipe for Chinese Pancakes with Ponzu Marmalade Sauce. The recipe, which was developed by Gary Chiu of Texas, was a finalist in the 46th Pillsbury Bake-Off Contest. The preparation features what my friend Katy Miller would call a “cheater pants” way to do pancakes. Refrigerated biscuits substitute for the usual batter. It works and, let’s be honest, sometimes we need a convenience product quick fix. I’ve added a few Florida touches.

Chinese Pancakes with Ponzu Marmalade Sauce
Yield: 10 servings

1/3 cup ponzu citrus soy sauce
1/4 cup low-sugar sweet orange marmalade
1 teaspoon chili garlic paste
2 teaspoons toasted sesame seeds
1 can Pillsbury Grands! Jr. Golden Layers Butter Tastin’ refrigerated biscuits
1/3 cup finely chopped green onions
1/4 cup minced crimini mushrooms (optional)
2 tablespoons extra-virgin olive oil
Fresh orange zest for garnish (optional)

1. In small bowl, mix soy sauce, marmalade, chili garlic paste, sesame seed and 2 tablespoons water. Set aside.
2. Using sharp knife, cut each biscuit into 2 layers. Press each biscuit half into 4-inch round.
3. Sprinkle 2 teaspoons green onion on each of 10 biscuit rounds; sprinkle lightly with pepper. Top with remaining rounds; press and reshape into 4-inch rounds.
4. On a nonstick griddle pan or in a 12-inch nonstick skillet, heat oil over medium heat. Cook 3 to 4 filled biscuits at a time, 1 to 2 minutes. Turn; cook 1 to 2 minutes or until golden brown and no longer doughy. Place on paper towels; keep warm. Repeat with remaining biscuits, adding additional oil, if necessary.
5. To serve, cut pancakes into wedges. Serve warm with sauce.
SOURCE: ADAPTED FROM PILLSBURY

Cinnamon-Vanilla Glazed Walnuts

Cinnamon-Vanilla Glazed Walnuts

Cinnamon-Vanilla Glazed Walnuts (photo courtesy McCormick & Co.)

Cinnamon-Vanilla Glazed Walnuts (photo courtesy McCormick & Co.)

It’s not too early to be thinking about holiday gifts from the kitchen and party fare. (Seriously, remember how fast summer just went!) Cinnamon-Vanilla Glazed Walnuts are great for October gatherings from tailgates to Halloween parties. The slightly spicy, sweet nuts can be used to top salads and fall vegetables as well. The simple preparation was developed by Katie Goodman of Good Life Eats for McCormick & Co. To make it a Florida gift from the kitchen substitute pecans.

Cinnamon-Vanilla Glazed Walnuts
Yield: 10 (3-tablespoon) servings

1/4 cup sugar
1 1/2 teaspoons ground cinnamon
1/8 teaspoon ground red pepper
1/4 teaspoon salt
1 egg white
1 tablespoon pure vanilla extract
2 cups walnut halves

1. Preheat oven to 250F. Mix sugar, cinnamon, red pepper and salt in small bowl. Set aside.
2. Beat egg white and vanilla in medium bowl until foamy. Add walnuts; toss to coat. Add spice mixture; toss to coat nuts evenly. Spread nuts in single layer on greased baking sheet.
3. Bake 1 hour, stirring nuts after 30 minutes. Cool slightly and break apart. Cool completely and store in airtight container up to 2 weeks.
SOURCE: MCCORMICK & CO.

Peanut Butter Barbecue Ribs

Peanut Butter Barbecue Ribs (Photo courtesy Southern Peanut Growers)

Peanut Butter Barbecue Ribs (Photo courtesy Southern Peanut Growers)

Peanut Butter Barbecue Ribs is a tailgate keeper. But if you want them for Saturday, let’s get this party started today. The ribs need to brine overnight or up to six hours before you roll out this game plan. The sauce adheres to the meat thanks to combination of peanut butter (probably made from Florida runner peanuts) and local honey (I used orange blossom to test the recipe). You can ramp up the heat as you like. When serving lots of people I keep the heat very moderate but have a couple varieties of hot sauce on hand for guests to turn up the temperature.

Peanut Butter Barbecue Ribs
Makes: 6 servings

Brine:
8 cups water
1 cup rice vinegar
1/4 cup soy sauce
1/4 cup granulated sugar
1/4 cup salt
2 tablespoons Chinese five spice powder
2 racks pork back ribs, about 2 pounds each
Sauce:
1/4 cup ketchup
3 tablespoons soy sauce
3 tablespoons creamy peanut butter
2 tablespoons rice vinegar
2 tablespoons orange blossom honey
Datil pepper hot sauce to taste
Thinly sliced green onions for garnish
Crushed unsalted peanuts

1. For the brine, combine water, vinegar, soy sauce, sugar, salt and five spice powder in a large saucepan. Bring to a boil and cook for 5 minutes or until the sugar and salt are dissolved. Remove from heat and cool completely. Place the ribs in a re-sealable plastic bag and fill with the brine. Refrigerate, turning occasionally for 6 hours or overnight. Remove ribs from brine; discard excess brine.
2. For the sauce, whisk the ketchup, soy sauce, peanut butter, rice vinegar, honey and hot sauce; set aside.
3. Preheat the oven to 325F. Arrange the ribs on a baking sheet fitted with a cooking rack; cover with foil. Bake for 1 hour; remove foil. Bake, basting with the peanut sauce every 30 minutes, for 2 hours or until bones move easily within the meat. Cut into 3-bone portions and arrange on a serving platter. Sprinkle green onions and peanuts over the ribs.
Recipe note: Double the sauce recipe and save half to serve with the cooked ribs.
SOURCE: Southern Peanut Growers

Morning Mix recipe: Pumpkin Cupcakes with Candy Corn Buttercream

Morning Mix recipe: Pumpkin Cupcakes with Candy Corn Buttercream

Pumpkin Cupcakes with Candy Corn Buttercream (Photo courtesy McCormick & Co.)

Pumpkin Cupcakes with Candy Corn Buttercream (Photo courtesy McCormick & Co.)

The more the merrier in Heather’s Florida Kitchen! That’s why I have teamed with the fabulous folks over at Orlando’s WOMX Mix 105.1 to offer the morning show’s Recipe of the Week. Today’s recipe is Pumpkin Cupcakes with Candy Corn Buttercream from Jocelyn Delk Adams of Grandbaby Cakes. The sweet treats are the perfect way to celebrate the first day of fall. Jocelyn is an award winning cookbook author and blogger who has appeared on “Rachael Ray” and the Hallmark Channel. She developed the recipe for McCormick & Co. Every Thursday, you can find more recipes exclusively for Mix105.1’s Morning Mix here and at the radio station’s website.

Pumpkin Cupcakes with Candy Corn Buttercream
Yield: 16-18 cupcakes

For the cupcakes:
2 large eggs, room temperature
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1/2 cup vegetable oil
1/4 cup hot water
1 cup pumpkin puree
1 cup sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
For the buttercream:
1 cup unsalted butter, room temperature
Pinch of salt
3 cups confectioners’ sugar
2 tablespoons heavy cream
1 teaspoon vanilla extract
McCormick Sunflower food coloring (see note)
McCormick Berry food coloring (see note)

For the Cupcakes:
1. Preheat oven to 350F and add 16-18 cupcake liners to two 12 muffin pans.
2. In a mixer bowl, add eggs and both granulated and brown sugar and beat for 3 minutes on high speed.
3. Next pour in oil, hot water, and pumpkin and mix until incorporated. Scrape sides of bowl as needed.
4. Turn your mixer to the slowest speed and carefully add flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Mix until just combined.
5. Using an ice cream scooper, scoop cake batter into each cupcake liner filling only two-thirds of the way.
6. Bake for 16-20 minutes or until a toothpick inserted into the center comes out barely clean.
7. Allow the cupcakes to cool in the pans for 10 minutes then remove the cupcakes from the pans and place them on a cooling rack to cool completely.

For the buttercream:
1. With a mixer, blend butter and salt at medium low speed.
2. Next turn the mixer down to low and slowly add powdered sugar in small portions until all is added then turn the speed to medium high to combine.
3. Add heavy cream and vanilla extract and mix until nice and fluffy.
4. Evenly separate the buttercream into three different bowls leaving one bowl plain.
5. Color one bowl using the sunflower color; set aside.
6. Color another bowl pumpkin by using both the berry and sunflower colors.
7. To pipe cupcakes, start by piping one wide ring on top of cupcakes using round tip with the sunflower color then follow up on top of ring with pumpkin color with round tip and finish piping one dollop of plain color with star tip on top and serve.

Recipe note: The food colors are from the McCormick Color From Nature line.

SOURCE: Jocelyn Delk Adams of Grandbaby Cakes for McCormick & Co.

Florida Orange Vietnamese Pho Soup

Florida Orange Vietnamese Pho Soup

Florida Orange Vietnamese Pho Soup (photo courtesy Florida Department of Citrus)

Florida Orange Vietnamese Pho Soup (photo courtesy Florida Department of Citrus)

The most commonly-grown varieties of Florida oranges are Navel, Hamlin, Pineapple, Ambersweet and Valencia, according to the Florida Department of Citrus.   The fresh orange season typically runs from October through June. Let’s get things kicked off with this beautifully textured Florida Orange Vietnamese Pho Soup.

Florida Orange Vietnamese Pho Soup
Yield: 6 servings

6 cups beef broth, preferably homemade
8 ounces flat rice noodles, cooked
1 cup julienned carrots
1 cup finely shredded cabbage
3/4 cup enoki mushrooms
12 ounces beef flank steak, cooked and thinly sliced
2 pounds beef stew meat, cooked and shredded
1/2 cup fresh cilantro leaves
1/2 cup fresh basil leaves
1/2 cup fresh mint leaves
6 thin slices Florida oranges

1. Bring large pot of salted water to a boil; cook carrot strips for about 1 minute, or until tender. Plunge into bowl of cold water filled with ice cubes; remove carrots and drain; reserve. Repeat process with cabbage; reserve.
2. Warm beef broth to serving temperature.
3. To assemble, divide rice noodles, carrots, cabbage, mushrooms, sliced flank steak, shredded stew meat, cilantro, basil, mint and orange slices among 6 soup bowls. Ladle hot broth into bowls; serve immediately.
SOURCE: Adapted from Florida Department of Citrus

Gremolata Scrambled Eggs

Gremolata Scrambled Eggs

Gremolata Scrambled Eggs

Gremolata Scrambled Eggs (Photo courtesy the American Egg Board)

Get a jump on the fall holiday brunch planning by experimenting with this recipe for Gremolata Scrambled Eggs. Gremolata is a classic Italian condiment that blends fresh lemon zest and parsley with garlic and sometimes toasted pine nuts. Co-host of “The Chew” and Food Network fave Mario Batali, suggests going beyond the mixture’s traditional use as an accompaniment to osso bucco. Here are his five tips:

1. Salad dressing: “Mixed with olive oil and lemon juice or vinegar, gremolata becomes a great dressing for salad. Try it with arugula and shaved Parmesan.”
2. Marinade: Add some oil to the gremolata and rub it over a couple of boneless, skinless chicken breasts before grilling.
3. Meatballs: Add gremolata for “full texture and a bright flavor.”
4. Pasta: Add “to the pan when there’s one minute left sautéing or sprinkle on top while the pasta is still warm.”
5. Roasted vegetables: Sprinkle “over the top of roasted asparagus, Brussels sprouts, carrots and more.” The addition “looks impressive for entertaining” and adds flavor.

I like the fresh burst of citrus and peppery parsley with scrambled eggs. My recipe is a combo inspiration from Rachael Ray and Batali.

Gremolata Scrambled Eggs
Yield: 2 servings

1/2 cup finely-chopped fresh flat-leaf parsley
1 tablespoon fresh lemon zest
1 teaspoon fresh orange zest
1 clove garlic, minced
1 tablespoon toasted pine nuts
4 strips thick-cut, apple-wood smoked bacon, cooked, well drained (bacon should be pliable, not too crisp)
4 large eggs
1/4 cup whole milk
Coarse salt and freshly-ground pepper, as desired
2 teaspoons butter

1. Combine the parsley, lemon and orange zests. Stir in the garlic and pine nuts and set aside.
2. Beat eggs, milk, salt and pepper until blended. Heat butter in large nonstick skillet on medium heat. Pour in egg mixture. As eggs begin to set, gently pull the eggs across the pan with a spatula, forming large soft curds. Continue cooking – pulling, lifting and folding eggs – until thickened and no visible liquid egg remains. Do not stir constantly. Remove from heat.
3. Divide eggs into two mounds and wrap each with two bacon strips. Top with gremolata to taste.

SOURCES: AMERICAN EGG BOARD, TELEVISION FOOD NETWORK, MARIO BATALI, RACHAEL RAY

Morning Mix recipe:  Beef with Balsamic Onion Relish

Morning Mix recipe: Beef with Balsamic Onion Relish

Grilled Beef & Onion Salad (Recipe and image courtesy National Cattlemen’s Beef Association)

Grilled Beef & Onion Salad (Recipe and image courtesy National Cattlemen’s Beef Association)

The more the merrier in Heather’s Florida Kitchen! That’s why I have teamed with the fabulous folks over at Orlando’s WOMX Mix 105.1 to offer the morning show’s Recipe of the Week. Today’s recipe is a two for one opportunity. The first recipe for Beef with Balsamic Onion Relish leaves you the leftovers to create a second meal of Grilled Beef & Onion Salad. First prepare steaks and serve with grilled veggies. Save the leftovers and thinly slice to serve atop this fresh and delicious salad. Every Thursday, you can find more recipes exclusively for Mix105.1’s Morning Mix here and at the radio station’s website.

Beef with Balsamic Onion Relish
Yield: 4 servings

1/2 cup balsamic vinegar
4 boneless beef top loin (strip) steaks, cut 1 inch thick (about 8 ounces each)
2 teaspoons garlic-pepper seasoning
2 medium red onions, each cut into 12 wedges
2 medium yellow squash, cut lengthwise in half
2 medium zucchini, cut lengthwise in half
2 tablespoons olive oil
2 teaspoons garlic-pepper seasoning
1 teaspoon chopped fresh oregano or thyme
Coarse salt to taste

1. Bring vinegar to a boil in small saucepan. Reduce heat; simmer 6 to 8 minutes or until reduced by half. Set aside. Press 2 teaspoons garlic-pepper seasoning evenly onto beef steaks.
2. Soak four 10-inch bamboo skewers in water 10 minutes; drain. Thread onion wedges onto skewers. Brush onions and cut sides of squash with oil; sprinkle with remaining 2 teaspoons garlic-pepper seasoning. Place steaks in center of grid over medium, ash-covered coals; arrange onions and squash around steaks. Grill steaks, uncovered, 15-18 minutes for medium rare to medium doneness, turning occasionally. Grill squash 8-12 minutes and onions 12-15 minutes or until tender, turning occasionally.
3. Remove onions from skewers; toss 1/2 of onions with 2 tablespoons reduced vinegar, oregano and salt, as desired. Carve 2 steaks into slices. Serve with onion mixture and 1/2 of squash; season steak and squash with salt, as desired. Cover and refrigerate remaining 2 steaks, onions, squash and reduced vinegar to use in Grilled Beef & Onion Salad.

Grilled Beef & Onion Salad
Yield: 4 servings

2 leftover grilled boneless beef top loin (strip) steaks
1/4 cup olive oil
2 tablespoons leftover reduced balsamic vinegar
1 large clove garlic, minced
Coarse salt and freshly ground pepper to taste
4 leftover grilled squash halves cut into 3/4-inch pieces
Leftover grilled red onion wedges
8 cups mixed salad greens

1. Whisk oil, vinegar garlic, salt and pepper in small bowl until blended. Set aside.
2. Arrange squash and onions over greens. Carve steaks into slices; season with salt and pepper, as desired. Arrange over salad. Drizzle vinaigrette over salad; toss.
3. Garnish with shaved or shredded Parmesan cheese, crumbled blue cheese or croutons, if desired.

Recipe and images provided by the National Cattlemen’s Beef Association.

Crab Cakes with Citrus Hollandaise

Crab Cakes with Citrus Hollandaise

Crab Cakes with Citrus Hollandaise Sauce (Photo courtesy Florida Department of Citrus)

Crab Cakes with Citrus Hollandaise Sauce (Photo courtesy Florida Department of Citrus)

Crab Cakes with Citrus Hollandaise combines the best of two ingredients at a seasonal crossroad. The shellfish is plentiful through October and citrus is ramping up. I have shared crab cakes before (check out Crab & Mushroom Cakes with Chipotle Aioli) but I especially like the way this recipe from the Florida Department of Citrus balances out the buttery crab and classic hollandaise sauce with the fresh flavor and tang of orange juice.

Crab Cakes with Citrus Hollandaise
Yield: 6 servings

Crab Cakes:
1 cup orange juice
2 tablespoons butter
1/2 cup red bell pepper, finely diced
1/2 cup yellow onion, minced
1/2 cup celery, minced
1 1/2 pounds blue lump crab meat, picked
3/4 cup mayonnaise
1 egg, lightly beaten
2 teaspoons Dijon mustard
1 1/2 teaspoons Old Bay Seasoning
1 teaspoon Worcestershire sauce
2 1/4 cups panko breadcrumbs, divided
6 tablespoons olive oil, divided
Orange zest for garnish
Fresh tarragon for garnish
6 orange slices for serving
Florida orange–tarragon hollandaise:
1 cup Florida orange juice
2 egg yolks
1 tablespoon freshly chopped tarragon
1 tablespoon lemon juice
1 teaspoon pepper sauce
2 tablespoons butter, melted
Coarse salt and freshly ground pepper to taste

1. For the crab cakes, heat medium skillet over medium heat; add butter and heat until melted. Add red peppers, onions and celery; cook until tender and onions are translucent. Add orange juice; simmer until original volume is reduced by two-thirds. Remove from heat; place in mixing bowl and refrigerate until cool.
2. Add crab meat, mayonnaise, egg, mustard, Old Bay Seasoning, Worcestershire sauce and 1 1/4 cups panko breadcrumbs. Mix gently until incorporated, being careful not to overmix or break up crab meat. Place mixture in refrigerator until well chilled. Form into 6 patties and lightly coat with remaining 1 cup panko breadcrumbs.
3. For the orange-tarragon hollandaise, place orange juice in medium saucepan and bring to a simmer; cook over medium heat until reduced to one-half original volume. Remove from heat; refrigerate until chilled.
4. Place orange juice reduction, egg yolks, tarragon, lemon juice and pepper sauce in food processor; process ingredients while slowly adding melted butter in a steady stream until fully incorporated. Season with salt and pepper to taste. Reserve; keep warm.
5. To cook crab cakes, heat large nonstick sauté pan over medium heat. Add 3 tablespoons olive oil; cook 3 crab cakes on both sides until golden brown. Remove crab cakes; place on baking sheet in warm oven. Repeat with remaining 3 tablespoons olive oil and crab cakes. Serve crab cakes on citrus rounds and drizzle with hollandaise. Garnish with orange zest and fresh tarragon.
SOURCE: Florida Department of Citrus