RECIPES

VEGTABLE SUSHI

Ingredients:

1/2 pound Florida vegetables (such as avocado, sweet bell peppers, cucumbers, mushrooms, carrots, celery, squash or radish), julienned 4 cups sushi rice, cooked 4 sheets nori

2 tablespoons rice wine vinegar

2 teaspoons sugar

1/2 teaspoon salt

Soy sauce for dipping

Pickled ginger for garnish

Wasabi paste for garnish

Special tools:

Bamboo sushi mat (wrapped tightly in plastic wrap for ease of rolling)

Directions:

In a small pot over medium heat, combine vinegar, sugar and salt. Heat until sugar and salt dissolve, cool, then stir into cooked sushi rice.

Place a sheet of nori onto the bamboo mat and scoop 1 cup of rice on top.

Spread rice into even layer, leaving 1 inch on top of nori to create a seal when rolled.

Place desired vegetables on the bottom portion of rice, being careful not to overfill.

Using both hands start to roll the sushi, applying even pressure around the roll as you go. This will help create a tight roll that will stay together.

Cut into bite-size pieces (about 6 to 8 pieces) and serve immediately or store in an airtight container in the refrigerator for up to 2 days until ready to eat.

https://www.followfreshfromflorida.com/recipes/florida-vegetable-sushi

SWEET POTATO AND CARROT CUPCAKES

Ingredients:

2 cups mashed Florida sweet potato (1/2 cup separated)

1 Florida carrot, grated

1 cup Florida pecans, candied and crushed

1 tablespoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cardamom

1/4 teaspoon ground ginger

1/8 teaspoon ground white pepper

1/8 teaspoon sea salt

1 cake mix, store bought or homemade

Cream cheese frosting, store bought or homemade

Directions:

Preheat oven to 375 degrees if using the homemade recipe (if using store bought, follow package instructions). Prepare cupcake batter using box mix or homemade recipe provided. Once the batter is prepared, place cupcake liners in the cupcake pan and set aside. In a small bowl combine the cinnamon, nutmeg, cardamom, ginger, white pepper, and sea salt and set aside. In another small bowl combine 1 1/2 cups of the mashed sweet potato and 1/2 of the spice mixture. Fold this mixture along with the grated carrots into the cupcake batter until combined. Using an ice cream scoop, evenly divide the batter into the liners (about two-thirds full); do not overfill. Bake for about 16 to 18 minutes (if using the scratch made recipe) or until a toothpick comes out clean when inserted. Set aside to cool completely. Meanwhile, fold in the remaining 1/2 cup sweet potato mixture into the cream cheese frosting. When the cupcakes are completely cooled, frost each cupcake with desired amount of frosting. Sprinkle the crushed pecans and a small amount of the remaining spice mixture on each cupcake. Keep the cupcakes in a cool and dry area until ready to serve.

Creamy Tangerine Custard

INGREDIENTS

NGREDIENTS

• 1/2 cup sugar

• 3 tbsp cornstarch

• 1/4 tsp table salt

• 2 cups fresh tangerine juice

• (6-8) tangerines

• 1 medium tangerine

• 3 eggs large

• 3 tbsp butter

• 1/4 tsp vanilla extract

• Directions:

• Whisk together first 3 ingredients in a 3-quart heavy saucepan.

• Whisk in tangerine juice until smooth.

• Remove 1 (2-inch) strip of peel from tangerine, using a vegetable peeler, and add to pan.

• Bring to a boil over medium-low heat, stirring occasionally; boil, stirring constantly, 1 minute or until mixture is thick and bubbly.

• Remove pan from heat.

• Whisk eggs until frothy.

• Gradually whisk 1/4 cup hot juice mixture into eggs; add egg mixture to remaining hot juice mixture, whisking constantly.

• Return to heat, and cook, stirring constantly, 2 minutes or until thickened.

• Transfer mixture to a medium bowl; stir in butter and extract until butter is melted. Discard peel.

• Place heavy-duty plastic wrap directly onto warm custard (to prevent a film from forming); chill 2 hours. (Mixture will thicken as it chills.)

TANGERINE DRIZZLE CAKE

INGREDIENTS

• ½ cup softened butter

• 2 large eggs

• 1½ cups All-Purpose Flour

• 1 cup granulated sugar

• 2 teaspoons baking powder

• 2 tablespoons tangerine zest finely grated

• ⅓ cup tangerine juice fresh from the fruit

• ½ cup sour cream

• ⅓ tsp salt (if you use unsalted butter)

• FOR THE GLAZE

• 4 tablespoons tangerine juice fresh from the fruit

• ½ cup granulated sugar

Directions:

• Preheat the oven to 350ºF/180ºC

• Prepare a loaf pan by greasing it with butter.

• in a large mixing bowl, beat together the eggs, flour, sugar, butter, baking powder, zest, sour cream, and juice until smooth.

• Fill the pan evenly with the batter.

• Bake in the preheated oven for about 35-45 mins, or until golden brown and a cake tester comes out clean. (Begin testing for doneness after around 30 minutes, as all ovens vary)

• Leave to cool 5 minutes in the pan.

• While the cake is cooling in the pan, mix together the juice of three tangerines and 1/2 cup of sugar to make the drizzle.

• While the cake is still warm, transfer to a wire rack and prick the warm cake all over with a skewer and then pour over the drizzle – the juice will sink into the cake and the sugar will form a lovely, crisp topping.

• Leave to cool 5 minutes in the pan before transferring to a wire rack.

https://www.….com/tangerine-drizzle-cake/