Printer Friendly

Flavors of the season: we asked some of Sarasota's leading culinary lights to share their favorite holiday recipes.

How many of your holiday memories are intertwined with food? Baking cookies as a child with your mother or grandmother; coming home from religious services to sit down together at a table laden with dishes that only appear at this time of year; choosing among colorful confections in catalogues and specially shops; toasting friends with a special drink at a New Year's Eve party ... for most of us, food, love and celebration make up a magical holiday mix.

[ILLUSTRATION OMITTED]

And that's especially true for some of Sarasota's most creative chefs and foodies, who consented to share some of their most treasured holiday recipes with you.

[ILLUSTRATION OMITTED]

Phill Mancinis'

Baked Stuffed Shrimp

In a small frying pan, heat 1 tablespoon of butter. Saute the celery and garlic for 3-4 minutes on low heat, until softened but not browned. Add to a large mixing bowl.

Crush the crackers with your hands so the crumbs are quite coarse, and add to the bowl with the celery. Stir in the melted butter, lemon juice, parsley, white wine and pepper. The mixture should be fairly dry, but should just hold together. Taste and add, as needed, more Lemon juice, more pepper or more wine. (The crackers are salty, so you won't need salt.)

[ILLUSTRATION OMITTED]

To prepare the shrimp: Remove the shell, leaving the tail section on. Turn the shrimp with the inside of the curve facing up. Butterfly the shrimp by running a sharp paring knife along the length of the inside, cutting down but not all the way through. You should be able to flatten the shrimp, except the tail section, and scrape out any black vein.

[ILLUSTRATION OMITTED]

[ILLUSTRATION OMITTED]

Set one shrimp on a plate, cut side facing up (the tail should be standing up, too). Mound one tablespoon of cracker filling on the shrimp and smooth into a large mound. Place the shrimp on a baking sheet. Repeat until all of the shrimp are stuffed. Sprinkle each shrimp with a tiny bit of paprika.

[ILLUSTRATION OMITTED]

Bake at 375 degrees for 20 minutes or until the shrimp are cooked and the stuffing is browned on top.

[ILLUSTRATION OMITTED]

JUDI GALLAGHER'S

TRI-COLORED VEGETABLE LATKES

Chef Judi (a television personality and Sarasota Magazine contributing editor) considers the latke the "guest of honor" for any Hanukkah celebration, and her own colorful, uptown version of the traditional latke pretties up the holiday table.

[ILLUSTRATION OMITTED]

[ILLUSTRATION OMITTED]

Heat a large cast-iron pan with approximately 1/4 cup oil until it is hot, but not smoking. Grate potatoes and, using a clean cloth, squeeze out excess moisture. Add zucchini, sweet potato and onion. Add leeks, beaten eggs, matzo meal and seasonings, including Tabasco. Check texture; it it seems too dense, add 1/2 beaten egg.

[ILLUSTRATION OMITTED]

[ILLUSTRATION OMITTED]

[ILLUSTRATION OMITTED]

Squeeze excess moisture out of full batch and drop into pan, about 2 tablespoons per latke. Brown until golden on each side. Change oil and bring new oil to tempera-lure before frying next batch, Serve right away with sour cream and diced chives.

[ILLUSTRATION OMITTED]

What you'll need ...
Two medium-sized zucchini, grated (skin on)
Two medium-sized summer squash, grated (skin on)
Two large all-purpose potatoes, peeled
1 sweet potato, peeled and grated
1 small red onion, finely diced
1 leek, thoroughly rinsed in cold water and sliced
3 tablespoons all-purpose flour (add one at a time)
2 tablespoons matzo meal (only if needed as a binder)
1/2 teaspoon baking soda
2 teaspoons kosher salt (1 teaspoon to sprinkle on shredded vegetables,
1 teaspoon to season)
Four turns from a peppermill of freshly ground white pepper
Two large eggs, beaten
4 drops of Tabasco sauce
Garlic salt to taste
1/2 cup canola or vegetable oil
Sour cream, chives
Serves 6-8


Raymond Arpke's Bavarian Christman Goose

Euphemia Hayes chef Ray Arpke enjoys teaching the students in his cooking classes the art of roasting, carving, and serving one of the world's favorite holiday delicacies.

[ILLUSTRATION OMITTED]

What you'll need ...
1 goose, 10-12 pounds
1 large onion
Leaf thyme, to taste
Salt, to taste
White pepper, to taste
(Serves 6)


Preparation: Thaw the goose thoroughly and remove it from the plastic bag. Remove innards. Save the liver for pate, and the giblets, neck and heart for stock. Remove excess fat and skin from neck and body cavity. Remove the wing tips to the second joint, and reserve for stock. Pat the goose dry with paper towels and pierce the skin repeatedly (40-50 times) with a sharp meat fork, over the entire goose. Sprinkle entire goose, liberally, with salt, white pepper and thyme. Fill the cavity with the quartered onion.

[ILLUSTRATION OMITTED]

Roasting: Place prepped goose on a rack and roast in the center of a 325-degree preheated oven for 2 hours. Caution: Fat will gather in the pan and may require emptying by pouring off, or remove it with a baster. (Retain some fat for later use.) After 2 hours of roasting, roll the goose over and continue roasting for another hour, or until the bottom is nicely browned. Roll the goose back over and finish roasting another 1/2 to 1 hour.

[ILLUSTRATION OMITTED]

Test for doneness: When you can turn the drumstick bone fairly easily inside of the flesh, the goose is done. Serve immediately, or cool portion for later use. The goose will keep, wrapped in the refrigerator, for up to 5 days. If served for later use, reheat at 350 degrees for 30 to 45 minutes, or until hot and skin is crisp.

Marcella Hazan's

Torta di Arance All' Anconetana

(Orange Cake, Ancona-Style)

Since the sweet flavor and fragrance of oranges are a traditional part of a true Italian Christmas, Italian cookbook queen Marcella Hazan offers this easy-to-make, delicious, moist cake to honor the holidays in her native country of Italy. (Sicilian blood oranges are used in Italy, but tangelo or temple oranges can be substituted.)

[ILLUSTRATION OMITTED]

What you'll need ...

Preheat oven to 350 degrees.
2 cups plus 3 tablespoons all-purpose flour, plus flour for dusting the
pan
3 eggs
The grated peel of 3 oranges (avoiding the spongy white pith)
4 tablespoons (1/2 stick) butter, softened to room temperature, plus
butter for greasing the pan
1 cup plus 3 tablespoons sugar
2 tablespoons ouzo liqueur
1 tablespoon whole milk
2 1/2 teaspoons baking powder
2 cups freshly squeezed orange juice with
3 tablespoons sugar dissolved in it
1 tube pan with loose bottom


Put flour, eggs, grated orange peel, 4 tablespoons of softened butter, sugar and liqueur into a food processor and run until all ingredients are evenly amalgamated. Add the milk and baking powder and process again to incorporate into the mixture.

[ILLUSTRATION OMITTED]

Thickly smear the tube pan with butter and dust with flour. Put the cake mixture in the pan and place in the upper level of the preheated oven. Bake for 45 minutes or slightly longer, until the top of the cake becomes colored a rich gold.

When the cake is done, place the bottom of the pan over a tumbler or tall mug, using pot holders, and push down to raise the loose bottom. Take the tube with the cake out of the hoop, work the cake loose from the bottom with a knife, and lift it away from the tube. Place it on a plate with a slightly raised rim.

[ILLUSTRATION OMITTED]

When the cake is still warm, poke many holes in it using a chopstick or any similar narrow cylindrical tool. Into each of the holes, slowly pour some of the orange juice. (At first the hole fills to the brim with juice, but it will be absorbed by the cake in about an hour.) Always serve at room temperature. Note; If fully covered by plastic wrap, this cake keeps for up to one week in the refrigerator. 8-10 servings.

Michael's On East's catering impresario Phil Mancini passes on the memorable flavors of his boyhood by following his mother's recipe for stuffed shrimp and faithfully serving it every Christmas Eve.

[ILLUSTRATION OMITTED]

[ILLUSTRATION OMITTED]

[ILLUSTRATION OMITTED]

[ILLUSTRATION OMITTED]

What you'll need ...
1 stalk celery, diced
1-2 large cloves of garlic, minced
1 tablespoon butter
60 Ritz crackers
1 stick (8 tablespoons) butter, melted Juice of 1 lemon
1 tablespoon chopped parsley
2-3 tablespoons white wine
20 jumbo shrimp Paprika, for garnish


MARTY'S WHITE CHRISTMAS MARTINI

A local favorite of the yuletide season, this scrumptious, winter-pretty cocktail was created years ago at Palmetto's Mangrove Grill by its popular bartender, Marty Drapala.
2 parts Van Gogh vanilla vodka
1 part vanilla ice cream
(she uses Old Meeting House, which is handmade in Tampa)
1 part Godiva white chocolate liqueur
Splash of peppermint schnapps
Shake vigorously and strain into a chilled martini glass. Garnish with
a peppermint candy cane, perched on the rim of the glass.
COPYRIGHT 2010 Clubhouse Publishing, Inc.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 2010 Gale, Cengage Learning. All rights reserved.

Article Details
Printer friendly Cite/link Email Feedback
Title Annotation:HOLIDAY GIFT GUIDE
Author:Frawley, Janis R.
Publication:Sarasota Magazine
Date:Dec 1, 2010
Words:1474
Previous Article:Walk this way: a sparkling line-up of holiday walks offers festive fun and great shopping, too.
Next Article:Sharing the spirit: brighten the season by helping your neighbors in need.

Terms of use | Privacy policy | Copyright © 2019 Farlex, Inc. | Feedback | For webmasters