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Taste the Holidays 2011

Written by Southwest Orlando Bulletin Staff

Every holiday season, the scents of freshly baked cookies, homemade pumpkin pies and scrumptious turkeys permeate households throughout Southwest Orlando, as residents prepare beloved recipes for family members and friends. These treasured treats may have been passed down throughout generations or can be new additions to recipe collections, giving a fresh take on holiday staples.

The following recipes submitted by Southwest residents and local businesses range from out-of-the-ordinary to traditional. But no matter the style, they are sure to bring a taste of the holidays to all.

 

 

Corn Casserole - Avery Ray, Palma Vista

1 can cream corn
1 can whole corn, drained
8 ounces sour cream
1 stick butter
1 box Jiffy corn muffin mix
2 eggs, beaten

Preheat oven to 350 degrees. Butter 1.5-quart casserole dish. Mix all the ingredients in a bowl except Jiffy corn muffin mix. Pour into casserole dish and add Jiffy corn muffin mix. Bake for one hour.

Note: serves four to six.

Holiday Cherry Freeze - Dolores Morell, The Sanctuary at Bay Hill

1 can cherry pie filling
1 can sweetened condensed milk
1 tablespoon lemon juice
1/2 teaspoon almond extract
1 large container whipped topping

Mix all ingredients except whipped topping in a large bowl. Fold in whipped topping until firm. Serve in dessert dishes. Store in freezer.

Framboise Cranberry Sauce - submitted by World of Beer in Dr. Phillips

1 12-ounce bottle Framboise Belgian lambic beer
1/2 cup sugar
1 1/2 teaspoons grated orange rind
1 12-ounce package fresh cranberries

Bring beer to a boil in a medium saucepan over medium heat. Add sugar, rind and cranberries. Bring to a simmer. Cook 18 minutes, or until slightly thick, stirring occasionally. Remove from heat and cool to room temperature. Spoon into a bowl, cover and chill. Sauce will thicken as it chills.

Pumpkin Pie Martini - submitted by Timpano Italian Chophouse

1.5 ounces pear-infused vodka
1 ounce pumpkin purée
.3 ounces Cointreau
.2 ounces simple syrup
splash of bitters
dash of nutmeg
dash of cinnamon

Add ingredients together, except for the bitters, nutmeg and cinnamon. Shake about eight times. Strain and pour into a martini glass. Add bitters, nutmeg and cinnamon.

Sparkling Drop Raspberry Martini - submitted by Bravo Cucina Italiana

1.5 ounces raspberry vodka
4 raspberries
4 mint leaves
1 ounce simple syrup
1/2 ounce lemon juice
splash of soda water

Muddle mint leaves with simple syrup. Add to martini shaker filled with ice. Add raspberry vodka, two raspberries and lemon juice. Shake and strain into a martini glass. Add a splash of soda water. Garnish with two raspberries. (To make simple syrup, mix equal parts of sugar and water. Then boil until sugar is dissolved.)

Tom Cariera - Cariera’s Cucina Italiana

4 ounces bacon
3 ounces prosciutto
2 ounces button mushrooms
2 ounces peas
1 ounce extra virgin olive oil
4 ounces bucatini pasta
salt and pepper to taste
dash of Pecorino Romano cheese

Heat a sauté pan on medium heat. Add bacon and render it down to a golden brown. Add prosciutto, mushrooms and peas, and toss for three to four minutes. Add salt and pepper to taste.

Boil a pot of water; add a pinch of salt and olive oil. Cook pasta for 10-15 minutes to al dente. Drain well, add to sauté pan, and toss. Top off with Pecorino Romano cheese.

Southwest Orlando Bulletin
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