Christmas Morning Crepes
From Fred Johnson, owner of Fred’s Market
For 35 years, the Johnson family has enjoyed these crepes each Christmas morning, accompanied by ambrosia and breakfast casserole. Making the batter on Christmas Eve and leaving it refrigerated overnight will allow it to set.
Ingredients
1 ½ cups plain flour
1 tablespoons sugar
¼ teaspoon salt
2 cups milk
1 teaspoon melted butter, plus extra for pan
3 eggs
Method
- Prepare the batter the night before. Combine first five ingredients in bowl and mix until smooth.
- Stir in 1 teaspoon of melted butter.
- When ready to serve, brush crepe pans with butter. Pour batter in pan and tilt pan to coat the bottom.
- Cook on medium-low heat for one minute, then flip the crepe. Cook until lightly browned.
- Top with fruit such as cantaloupe and berries, or powdered sugar and cinnamon.
Winter Kale Salad
From Debbie and Jon Butts, owners of ECOFARM
The key to this salad’s pop of freshness on your table is local, organic ingredients grown at Plant City’s own ECOFARM and available each Wednesday at the Plant City Local Harvest Farmers’ Market in Historic Downtown.
Ingredients
Salad
You can use various ratios of ingredients, depending on what you have available, and which flavors you want to enhance.
Tender kale
Other leafy greens, such as lettuce, arugula or mustard greens
Red radishes, shredded or sliced
Green onion, chopped
Cucumber, sliced
Water buffalo cheese crumbles
Dressing
1/2 cup apple cider vinegar
1 1/2 cups olive oil
1 tbs fresh dill or 2 tablespoons dried dill
Method
- Devein the kale, and other greens if necessary, and chop into bite sized pieces. Put in a large bowl.
- Add radishes, green onion, cucumber and water buffalo cheese crumbles over the salad.
- In a separate bowl, mix together the dressing ingredients.
- Pour dressing over salad to taste and serve immediately, or refrigerate.
Cinnamon Pear Beer Bread
From Lisa Campagna, kitchen manager at The Corner Store
The Corner Store has whipped up yet another stellar recipe that will have your guests begging for more.
Ingredients
2 1/2 cups all-purpose flour (unbleached, if available)
1/2 cup whole wheat flour
3 teaspoon baking powder
1 teaspoon salt
1/2 cup brown sugar, divided
12 ounce beer of your choice
1/4 cup melted butter (or oil of your choice)
2 tablespoon cinnamon
2 medium-sized pears, diced
2 tablespoons oats
Method
1. Preheat oven to 375 degrees. Grease and flour a standard loaf pan.
2. Whisk the flours, baking powder, salt, and 2 tablespoons of brown sugar in a bowl; set aside.
3. In a separate bowl, toss together the pears, another 2 tablespoons of brown sugar and cinnamon.
4. Stir the beer and butter/oil into the dry mixture until just combined, then gently fold in pears. Pour into loaf pan, and sprinkle with oats and remaining brown sugar.
5. Bake approximately one hour, or until toothpick inserted in center comes out clean. Cool 10 minutes in pan before removing.
HEAD: SMOKIN’ ACES BBQ’S SMOKED TURKEY
DECK: If anyone knows good bird, it’s Robert Jordan and Smokin’ Aces BBQ. There’s no time for eating turkey quite like wintertime, and the traveling barbecue experts have a recipe that will make anyone with a smoker and a drip pan a big hit over the holidays.
Ingredients
For the turkey:
Injector set
Olive oil
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon salt
1 tablespoon pepper
For the drip pan:
1 cup dry white wine
2 garlic cloves, peeled and crushed
1 large onion, quartered
1 green pepper, cored and quartered
2 tablespoons Worcestershire shire
6 tablespoons chopped parsley
Wood chips, soaked in either water or some of the wine
20 pounds of natural wood charcoal
Method
1. Mix dry ingredients for the turkey in a small bowl. Rinse the turkey thoroughly, pat it dry and rub it down, inside and out and where the breast is, underneath the skin, with olive oil.
2. Season well, inside and out, with the dry ingredient mixture. Be sure to work it under the skin.
3. Inject marinade into several spots of the turkey, focusing on the wings, legs, thighs and several spots underneath the skin.
4. Prep smoker with 10 pounds of natural wood charcoal, and add more as needed to maintain temperature. Optimal cooking temperature is 235 degrees.
5. Mix together all drip pan ingredients, then slowly lower the filled pan into place. Fill with water to about a half inch from the top.
6. Place the turkey on the rack, directly above the drip pan.
7. The process should take eight to nine hours at 235 degrees, and be sure to throw on a handful of soaked wood chips twice in the first two hours.
Gingerbread Martini
From O’Brien’s Irish Pub & Family Restaurant
Put dessert first with this liquid appetizer that tastes just like everyone’s favorite holiday cookie.
Ingredients
1 1/4 ounces of vanilla vodka
1/2 ounce of Kahlua
1/2 ounce of Bailey’s Irish Cream
3 tablespoons gingerbread syrup
2 ounces of half and half
Whipped cream
Gingerbread cookies
Method
- Combine vodka, Kahlua, Bailey’s, gingerbread syrup and half and half into chilled martini shaker. Shake up and down, holding with both hands, for a few seconds.
- Pour into martini glass and top with whipped cream. As an extra touch, gingerbread cookies can be crumbled up and placed around the rim of the glass.
Linda’s Crab Shack Red Velvet Cake
From Linda’s Crab Shack
And for the real dessert, try a traditional Southern favorite, Red Velvet Cake, which has rich flavor
Ingredients
Cake Mix
2 1/2 cups Gold Medal Wondra flour
1 teaspoon vanilla extract
1 bottle red food coloring
2 eggs
1 teaspoon vinegar
1 teaspoon baking soda
1 cup buttermilk
1 1/2 cups sugar
1 1/2 cups oil
1 teaspoon cocoa
Icing
1 teaspoon vanilla
8 ounces cream cheese
1 box of powdered sugar
1 stick of butter
1 cup of pecans
Method
Cake
- Set oven to 350 degrees.
- Blend flour, sugar, oil, eggs, buttermilk, vinegar, baking soda and cocoa in mixing bowl. Mix in food coloring.
- Bake for 25 minutes. Let cake cool, then add icing.
Icing
1. Mix cream cheese and butter, and then blend in powdered sugar, vanilla and pecans.
Krazy Kup’s Pumpkin Spice Hot Chocolate Espresso
From Frank and Wenda Trunzo, owners of Krazy Kup
To go with your dessert, try an after dinner espresso, a simple American classic with a festive twist.
Ingredients
12 ounces milk
2 ounces pumpkin spice
Espresso
Chocolate powder
Ghirardelli chocolate chips
Whipped cream
Method
1. Combine pumpkin spice and chocolate powder in coffee cup.
2. Brew espresso, then pour the desired amount of coffee into the cup. Stir well.
3. If you have a milk steamer, steam the milk from the bottom of the container until the sides are hot to the touch. The milk should have a shiny surface and thick consistency.
4. Pour milk on top of the espresso mixture, and top with whipped cream and chocolate chips.
Pumpkin-Peanut Butter Dog Treats
From Christy Layton of Timberlane Pet Hospital & Resort
Don’t forget to make something special for your canine friends this holiday season.
Ingredients
1 cup 100% pure pumpkin puree (canned or homemade)
1 3/4 cups whole wheat flour, brown rice flour or gluten-free flour
1/2 cup of all natural peanut butter
1 tablespoon honey
1/2 teaspoons cinnamon (optional)*
1/2 teaspoons salt (optional to help extend shelf life)
Method
- Preheat oven to 350 degrees F.
- In a large bowl, stir together the flour, cinnamon and salt.
- In a separate bowl, mix together the pumpkin, honey and peanut butter until combined. Stir wet ingredients into dry.
- Pour onto a floured surface or parchment paper and roll dough out to 1/4 inch thick. Cut out using cookie cutter. Dust rolling pin if sticky.
- Line a cookie sheet with parchment paper and place on cookie sheet. Bake for 30 to 35 minutes, until golden brown. Cool.