A traditional New Year’s dinner at our house usually includes the following recipes to guarantee Good Luck in the up coming year. A new addition this year from “A Culinary History of Florida” is Creamy Coconut-Crusted Key Lime Pie.
Creamy Coconut-Crusted Key Lime Pie
1/3 cup cream cheese, softened
1 (14-ounce) can sweetened condensed milk
½ cup Key lime juice (10–12 Key limes)
9-inch coconut graham crust (see recipe)
Kahlúa whipped cream (see recipe)
Heat oven to 325 degrees. In a medium bowl, beat the cream cheese until smooth and creamy; then beat in egg, milk and lime juice. Pour into prepared crust and spread evenly. Bake for 15 minutes. Remove from oven and chill 5–6 hours before topping with whipped cream.
Coconut Graham Crust
½ cup flaked coconut
1 cup graham cracker crumbs
¼ cup sugar
1/3 cup melted butter
Heat oven to 350 degrees. Combine all ingredients and mix well. Press mixture evenly into a 9-inch pie plate. Bake in oven for 5 minutes. Remove from oven and cool.
Kahlúa Whipped Cream
1 cup heavy cream
1 tablespoon sugar
1 teaspoon Kahlúa
In a chilled bowl, beat heavy cream until it forms soft peaks; sprinkle sugar over the cream and beat until it forms stiff peaks. Fold in Kahlúa.”
Other recipes from “Easy Breezy Florida Cooking”
Deeper than Deep South Hoppin’ John
8 ounces dried black-eyed peas
8 cups water, divided
4 slices bacon
1 medium onion, chopped
1 green pepper, seeded and chopped
1 cup white rice
1 ½ teaspoon salt
Remove any foreign particles from peas.
Rinse peas in cold water.
Soak peas overnight in a 3 quart, covered saucepan, with enough water to cover 1 inch above peas. (About 4 cups.)
Drain peas and add fresh water, enough to cover about 1 inch above peas. (About 4 cups.)
Bring to a boil, reduce heat and simmer, uncovered, about 1 ½ hours. Stir occasionally.
Cook bacon in frying pan until crisp.
Remove and reserve bacon.
Add chopped onion and green pepper to frying pan and sauté in bacon drippings until tender, about 5 minutes, over medium heat.
Add onion mixture, crumbled bacon, rice and salt to peas then stir.
Simmer covered about 30 minutes more.
Water and times are approximate. All the water should be absorbed by the final cooking time.
NOTE: Following package directions for a quick soaking method reduces overnight soaking.
Slice of Heaven Orange Glazed Ham
1 5-7 pound fully, cooked, semi-boneless ham
1 small orange, thinly sliced
¼ cup honey
½ cup fresh squeezed orange juice
½ teaspoon ground cloves
Preheat oven to 325 degrees F.
Place ham on rack in open roasting pan. Insert meat thermometer into center of meat. Bake 20 minutes per pound or until thermometer reaches 140 degrees F.
Meanwhile combine honey, juice and cloves in a saucepan and simmer about 15 minutes to reduce to a syrup consistency.
Remove ham from oven 30 minutes before end of cooking time; cut off any tough outer skin and discard.
Brush with juice mixture; finish cooking while brushing with mixture every 10 minutes.
Before the last 10 minutes of cooking arrange orange slices over ham and brush with remaining juice mixture. Use a wooden pick if necessary to secure orange slice to the ham.
Collard Greens Florida Style
1 pound frozen, chopped collard greens
2 slices bacon
1 onion, chopped
1 red bell pepper, seeded and diced
2 cups chicken stock
1 cup water
1 tablespoon sugar
Cook bacon till crisp.
Crumble and set aside.
Sauté onion and bell pepper in bacon drippings.
Bring chicken stock and water to a boil.
Add collard greens, bacon, onion and pepper mixture, and sugar to stock. Bring to boil. Cover and simmer 45 minutes to an hour.