Winter Recipes with a Florida Flair
Fall is here, and one of our favorite ways to get in the autumnal mood is with harvest recipes! Bring the flavors of Florida into your home with these three dishes.
Corn Soufflé
There are a ton of fun fall activities, and among them are our corn mazes! After you enjoy getting lost and found in the maze at Sweet Seasons Farm, make sure to take home a few fresh ears of corn to make this delicious soufflé.
Yields: 4 servings
Ingredients:
- 4 ears of corn
- 5 strips of bacon
- 1 cup of milk
- 3 egg yokes
- 2 cups cheddar cheese
- Butter
- Salt & pepper
Materials Needed:
- 1 ½ quart soufflé dish
- Small skillet
- Saucepan
- Food processor or blender
- Large bowl
- Large stainless steel bowl
- Electric mixer
Directions:
- Preheat the oven to 350°F and grease 1 ½ quart soufflé dish.
- In a small skillet, cook bacon until browned. Remove from pan and chop.
- In a separate saucepan, boil water. Add corn and salt and boil until tender. When corn is done, remove from water.
- Cut corn from cob, which should give you about 2 ½ cups of kernels.
- In a saucepan, add 2 cups of corn kernels and 1 cup of milk. Simmer on medium heat until milk reduces a little.
- Transfer your corn and milk mixture to a blender and puree smooth.
- Pour puree into a bowl and add the bacon and remaining half cup of corn kernels. Season with salt and pepper, and stir in egg yolks and cheddar cheese. Cover and let cool to room temperature.
- Beat egg whites with salt on high speed until they hold firm peaks. Stir 1/3 of the egg white into the other bowl with the corn mixture, then gently fold in the rest of the whites until blended.
- Pour mixture into the soufflé dish and bake for about 45 minutes or until browned with a jiggly center.
- Eat and enjoy!
Cranberry-Orange Relish
Fall and winter recipes favor cranberry. And luckily, the Sunshine State’s most famous fruit—the orange—is a perfectly paired flavor. Bring both cranberries and oranges together with this simple and delicious relish recipe to put on turkey, stuffing or just eat with a spoon!
Yields: 3 cups
Ingredients:
- 1 package (12 oz.) of fresh cranberries
- 1 orange
- 1 cup of sugar
Materials Needed:
- Bowl
- Food processor
Directions:
- Cut orange into quarters. Then cut those quarters in half.
- Put cranberries and oranges into the food processor. Process until it’s all evenly chopped.
- Pour mixture into a bowl. Stir in sugar.
- Eat and enjoy!
Mushroom-Stuffed Mushrooms
At our own Coldwater Gardens, they have a state-of-the-art agriculture setup that includes hydroponics and aqua culture. But one of our favorite things grown there are the shiitake mushrooms! Double-down on the mushroom love with these mushroom-stuffed mushrooms.
Yields: 4 servings
Ingredients:
- 12 whole white mushrooms
- ½ cup of shiitake mushrooms (chopped)
- 1 tbsp vegetable oil
- 1 tbsp minced garlic
- 1 package (8 oz.) cream cheese
- ¼ cup of grated parmesan cheese
- Salt and pepper
- Parsley
Materials Needed:
- Bowl
- Baking Sheet
- Large skillet
Directions:
- Preheat oven to 350°. Rinse and dry whole white mushrooms. Cut off the stems and put aside.
- Chop shiitake mushrooms and white mushroom stems.
- Heat oil in skillet and put in the chopped mushroom stems, shiitake and garlic. Fry until moisture is gone. Remove from heat and cool.
- Take softened cheese cheese, parmesan cheese, salt & pepper and add the mushroom/garlic mixture. Stir together.
- Take this mixture and fill it into the whole white mushroom caps. Place caps on a baking sheet.
- Bake for 20 minutes, then remove from oven. Season with salt & pepper to taste. Garnish with parsley.
- Eat and enjoy!
