Food is one of the things that really make the holidays special. It brings us together and helps us to carry on cultural and family traditions, but it can also introduce us to new flavors and inspire us to share recipes. Florida’s regional cuisine is as vibrant and diverse as its population. To celebrate the season, the IFAS Extension Bookstore has brought together a wide selection of Florida cookbooks new and old to challenge cooks of all kinds and stimulate our palates.

A Culinary History of Florida

Joy Sheffield Harris

From The History Press:

From the very first prickly pears harvested by Paleo-Indians more than twelve thousand years ago to the Seminole tribe’s staple dish of sofkee, Florida’s culinary history is as diverse as its geography. Italian, French, Creole, Spanish, Cuban, Greek, Mexican, Minorcan and Caribbean influences season southern, soul and Cracker foods to make up Florida’s eclectic flavors. Learn how Florida orange juice changed the look of the American breakfast table and discover the state’s festival-worthy swamp cabbage. Through syllabubs, perloos, frog legs and Tupelo honey, author Joy Sheffield Harris serves up a delectable helping of five hundred years of Florida cuisine – all with a side of key lime pie, of course.

$19.99

Coconuts & Collards: Recipes and Stories from Puerto Rico to the Deep South

Von Diaz

University Press of Florida

$28.00

Funche de Coco (Coconut Grits)

2 cups chicken stock

2 cups coconut milk

1 cup stone-ground grits

1/2 tsp salt, or to taste

2 tbs unsalted butter

Freshly ground black pepper

 

In a medium-heavy saucepan or Dutch oven, combine the stock and coconut milk, then slowly whisk in the grits and salt until well incorporated.
Bring to boil over medium-high heat, then reduce the heat to low. Cover and simmer, lifting the lid to whisk often, for 45 minutes to 1 hour, adding more water or stock as needed until the grits are creamy and thick.

Stir in butter and season with pepper and more salt if needed.

Cross Creek Kitchens

Sally Morrison and Kate Barnes

University Press of Florida

$24.95

Cranberry Orange Relish

1 bag (10 oz.) fresh cranberries

2 oranges

3/4 cup orange blossom honey

 

Run cranberries and oranges through a foodchopper using a medium blade or chop in blender or food processor until small pieces are formed. In a medium saucepan, bring mixture to a simmer and stir in honey. Simmer, uncovered, 15 to 20 minutes. Chill at least 2 hours. Makes about 3 cups relish.

Good Catch: Recipes and Stories Celebrating the Best of Florida’s Waters

Pam Brandon, Katie Farmand, and Heather McPherson

University Press of Florida

$28.00

Minorcan Clam Chowder

4 lbs fresh middleneck clams in the shell, well scrubbed, frozen overnight

1/2 lb bacon, chopped

1/2 large sweet onion, diced

1/2 green bell pepper, seeded and diced

1/2 small celery stalk, diced

1 datil pepper, stemmed, seeded and finely chopped

2 large or 4 small garlic cloves, minced

1 small russet potato, peeled and diced

1 tbs fresh lemon juice

1 cup bottled clam juice

1 (28-ounce) can crushed tomatoes

1 tsp Worcestershire sauce

 

Shuck and roughly chop clams; reserve in a bowl with liquor and set aside.

Heat a stockpot over medium heat; add bacon and cook until golden an bginning to crisp, 5 to 8 minutes. Add onion, bell pepper, celery, and datil pepper, stirring to combine. Cook until onion softens, about 5 minutes. Add garlic, cooking 1 minute more. Stir in potato and lemon juice.

Add clam juice, crushed tomatoes, and Worcestershire sauce. Stir well to combine. Cover and turn heat to high. Bring to a boil, then immediately lower heat to medium-low. Simmer until flavors blend, about 30 minutes. Add clams and reserved liquor, stirring to combine. Cook 5 minutes more.

 

 

Honey: 50 Tried & True Recipes

Julia Rutland

Adventure Publications

$16.95

Honey-Walnut Vinaigrette

1 minced red shallot or 1 tablespoon finely chopped red onion

1/4 cup white balsamic or apple cider vinegar

3 tbs honey

2 tbs red wine vinegar

1/4 tsp fine sea salt

1/4 tsp ground pink or black pepper

1/2 cup walnut oil

 

Combine shallot, balsamic vinegar, honey, red wine vinegar, salt and pepper in a jar with a tight-fiitting lid. Cover and shake until blended. Add oil and shake until blended. Shake again before serving.

For more, visit the IFAS Extension Bookstore at http://ifasbooks.ifas.ufl.edu

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