Florida Recipes

It seems that most regions have food that just fits in nicely with that area, whether that food is clam chowder (New England or Manhattan style), Boston Baked Beans, or any number of other foods.

These desserts and drinks practically scream Florida food. Check out the Orange Dream Shakes, the Key Lime Pie, or any of the other yummy recipes in today's post. Enjoy!

ORANGE JULIUS

This comes from Kelli Foster on TheKitchn. (No, that's not a typo. If you've never checked out TheKitchn, or its sibling site, Apartment Therapy, I highly recommend checking out both. Seriously.)

Anyway, this makes 2 servings. To view the recipe online (along with a little bit about the Orange Julius), go to https://www.thekitchn.com/how-to-make-an-orange-julius-125422.

Ingredients

1 cup milk (whole, 2%, or skim)

2 teaspoons vanilla extract

1 6-ounce can frozen orange juice concentrate

1/2 cup sugar (or sugar substitutes, check package for equivalence)

1 1/2 cups ice

Equipment

Blender

Glasses

Directions

Blend the milk and vanilla: Pour the milk and vanilla in a blender and pulse until combined.

Add the frozen concentrate: Add the frozen orange juice concentrate. Blend until fully combined with the milk.

Add the sugar and ice cubes: Blend until cubes are crushed and mixture has thickened. If things end up a little thick, just add a tablespoon of water and mix once again.

Pour and enjoy: Pour the drink into glasses. Serve with a straw and sip your way to blissful happiness.

Recipe Notes

I used 2% milk, though you can also use whole or skim milk with equally delicious results.

If you don't have orange juice concentrate (or aren't into buying it), I'd suggest freezing fresh orange juice into cubes (or in an 8x8-inch pan, then break it into chunks). Without that added iciness, the overall texture of the drink will change dramatically, and adding more ice in the end just doesn't work. (You end up with a more-soupy, less-flavored version of the original.)

ORANGE DREAM SHAKES

This absolutely divine drink comes from Publix. Makes 4 servings, total time: 10 minutes.

To view this online, go to https://www.publix.com/recipe/orange-dream-shakes.

Ingredients

3–4 large oranges, for juice

3 tablespoons orange blossom honey

1 cup ice cubes

3 cups vanilla ice cream

Directions

Squeeze oranges for juice (1 1/2 cups).

Add to blender (in this order): juice, honey, ice cubes, and ice cream. Process until smooth; serve.

KEY LIME PIE MILKSHAKES

If you've ever visited or lived in Florida for any length of time, you've no doubt heard of Key Lime Pie. If you're fortunate, you've had a slice or two of the stuff. (If you're really fortunate, you've discovered a restaurant or two that serve great Key Lime Pie.)

One of the many pies sold in many Publix stores throughout Florida is Key Lime Pie. Like many other grocery stores throughout the country, Publix also offers recipes that can be made at home from ingredients found in store. This recipe is one of those, and is definitely worth the effort. (The most difficult part will be waiting the 30 minutes while the pie slices freeze and the ice cream thaws a little in the blender.)

While making this (and waiting that 30 minutes), you might want to listen to this 60 minutes special documentary about Jimmy Buffett.

This recipes makes 4 servings, and takes a total of 35 minutes (active time is 5 minutes).

To view this online, go to https://www.publix.com/recipe/key-lime-pie-milkshakes.

Ingredients

3 slices Bakery Key Lime Pie

4 cups vanilla ice cream

1 cup whole milk

1/4 cup Key Lime juice

Graham crackers, for serving (optional)

8 tablespoons whipped topping, for serving

Lime for zest, for serving (optional)

Directions

Freeze pie 30 minutes (or until firm). Place ice cream in blender and let stand 30 minutes.

Add milk and lime juice to blender, then blend until smooth. Add pie slices to milkshake. Pulse 3–4 times until combined.

Crush graham crackers (if using). Divide shakes among serving glasses. Garnish with whipped topping, graham cracker crumbs, and lime zest (if desired). Serve.

KEY LIME PIE

This recipe is from Joyce LaFray Young and adapted by The New York Times cooking newsletter. The recipe begins, "This recipe came to The Times in a 1991 magazine article by film critic David Edelstein about Florida culinary specialties like conch chowder, alligator, stone crabs and Key lime pie. Key limes are small, yellowish, seedy and wildly more tart than their ordinary Persian counterparts. Unfortunately, Key limes grow slowly, so many Florida farmers replaced their Key lime trees with Persian ones. You can buy bottled Key lime juice at most supermarkets, but you can also make this easy pie with regular limes, although it won't be quite as delightfully tart."

Yield: One 9-inch pie; Time: 30 minutes, plus 3 hours' freezing

This was originally featured in "Food; That Old Poisoned Arrow", and can be viewed online at https://cooking.nytimes.com/recipes/10862-key-lime-pie.

Note: I enjoyed reading the article that this was in (check the link above), especially the part about eating alligator (mentioned as "chicken-of-the-swamp"). (Hint: apparently, it didn't taste like chicken.) I highly recommend reading the article.

Ingredients

4 egg yolks

1 14-ounce can sweetened condensed milk

1/2 cup Key lime juice (see note)

1/2 teaspoon cream of tartar

1 9-inch graham cracker crust

Whipped cream

Preparation

Heat the oven to 325 degrees. With an electric mixer, beat the egg yolks on high speed until thick and light in color. Add the condensed milk and mix on low speed. Still on low speed, add half the lime juice, cream of tartar and then the remaining lime juice, mixing after each addition. Mix well until blended.

Pour into pie crust and bake for 10 to 15 minutes, or until the center is firm and dry to the touch. Freeze for at least 3 hours. Serve with whipped cream.

Tip

Key lime juice is a tricky one. You generally have to buy it bottled, even in the Keys (it's usually found in specialty markets). The pie is great with regular limes, but it's not as distinctively tart. (One possibility is to mix regular lime juice with a bit of lemon juice.)

FLORIDA LIME PIE

This recipes is from Jane Nickerson, and adapted by Sam Sifton at The New York Times cooking e-newsletter. Sam wrote, "Jane Nickerson was the food editor of The New York Times from 1942 until 1957, when she moved with her family to Lakeland, Fla. There, she eventually became food editor of The Ledger, in Lakeland, then owned by The Times. Her successor in New York was Craig Claiborne, whose star eclipsed hers for, among other things, systemic reasons we wrestle with still. But Ms. Nickerson was a hugely influential force in American home cooking, introducing ingredients and recipes from chefs and home cooks to a nation that met her first on a wartime footing and grew to find itself on a prosperous one. In Florida, she embraced local ingredients and foodways, and in 1973 published 'Jane Nickerson’s Florida Cookbook,' an invaluable guide to the state’s appetizing abundance. Her lime pie is a little richer than the more well-known Key lime pie. I like that about it."

Yield: 1 (9-inch) pie; Time: 1 1/2 hours, plus chilling and cooling.

This yummy pie was featured in "The Unsung Influence of a Pioneering Food Journalist", and can be viewed online at https://cooking.nytimes.com/recipes/1022079-florida-lime-pie.

Note: The article that this was featured in is well worth the read, especially for anyone interested in a little history about food, recipes, cooking…the whole yummy 9-yards. (Thanks for an interesting read, Sam!)

Ingredients

For the Crust:

1 1/4 cups all-purpose flour, plus more for dusting

1/4 teaspoon kosher salt

1/2 cup very cold unsalted butter, cut into 1/2-inch cubes

3 tablespoons ice water, plus more as needed

For the Filling:

5 large egg yolks, plus 3 large egg whites, all at room temperature

1 (14-ounce) can sweetened condensed milk

2/3 cup fresh lime juice (from about 4 to 5 limes)

1 tablespoon finely grated lime zest, plus more for garnish

Whipped cream, for garnish

Preparation

Prepare the crust: In a large bowl, whisk together the flour and salt. Toss in the butter cubes serially, to keep them separate while coating them evenly in flour. Using a fork, cut the butter into the flour, continuing to toss them as you do, until they’re roughly the size of peas.

Sprinkle 3 tablespoons ice water over the flour-and-butter mixture. Using your fork, toss to incorporate, then continue to add ice water, 1 tablespoon at a time, until the dough begins to come together as you stir it. Using your hands, fold the dough over itself a few times, adding just enough water so that it holds together.

Form the dough into a disk about 1-inch thick, and wrap tightly in plastic wrap, then refrigerate for at least 2 hours or up to a couple of days.

When you’re ready to make the pie, first prepare the pie shell: Heat oven to 350 degrees. Roll out the pastry on a lightly floured surface until it is roughly 12 inches in diameter, then fit it into a 9-inch pie plate. Trim and crimp edges, then, using the tines of a fork, pierce the bottom crust 8 to 12 times. Line dough with a sheet of parchment paper, and spread evenly with pie weights. Place the pie crust on a baking sheet, and bake for about 30 minutes, or until the edges are set. You want it slightly underdone. Carefully remove the pie weights and parchment, and let cool completely on a rack. Reduce oven temperature to 325 degrees.

Make the filling: In a large bowl, use a whisk to beat the egg yolks until they are thick, then gradually beat in the condensed milk, then the lime juice. Stir in 1 tablespoon lime zest.

In a medium bowl, use a whisk to beat the egg whites until they form soft peaks, then fold them gently into the condensed-milk mixture. Pour into the cooled pie shell.

Place the pie back on the sheet pan and bake until the filling is just set in the center, about 20 minutes. It need not be completely firm because the filling thickens as it cools.

Cool the pie on a rack, then refrigerate until chilled, at least 2 hours. Serve topped with whipped cream and about 1 teaspoon grated lime zest.

HOMEMADE STRAWBERRY ICE CREAM

This comes from Authentic Florida (originally posted on Feb. 20, 2018, and sent out again on January 14, 2021). The recipe begins, "Did you know that Plant City, Florida is the Winter Strawberry Capital of the World?!? Right now (February) is the perfect time to take a trip to Plant City or to your local pick your own strawberry field and fill up a bucket of fresh, delicious strawberries. Grocery stores and farmers’ markets are also keeping a plentiful inventory. Read on to see how to use these delicious fresh-picked berries for an authentic Florida fresh Strawberry Ice Cream Recipe.

"Enjoy this easy recipe and the delightful pleasure of making your own homemade ice cream."

This can be viewed online at https://authenticflorida.com/articles/homemade-strawberry-ice-cream/.

Ingredients for Florida Fresh Strawberry Ice Cream Recipe

3 Cups fresh Florida strawberries, stemmed and sliced

4 Tablespoons freshly squeezed lemon juice

1-1/2 Cups of sugar divided (1/2 cup & 1 full cup)

1-1/2 Cups of whole milk

2-3/4 Cups heavy cream

1-1/2 Teaspoons pure vanilla extract

Directions

Step One

In a small bowl, combine the strawberries with the lemon juice and 1/2 cup of the sugar.

Stir gently and allow the strawberries to macerate in the juices for 2 hours.

Using a strainer, strain the berries, reserving the juices.

Then, mash or puree half the berries.

Step Two

In medium mixing bowl, use a hand mixer on low speed to combine the milk and remaining granulated sugar until the sugar is dissolved, about 1-2 minutes. If you don’t have a mixer, use a hand whisk for 3-4 minutes.

Stir in the heavy cream, reserved strawberry juice, mashed strawberries and vanilla.

Step Three

Turn the machine on; pour the mixture into the freezer bowl, and let mix until thickened about 20-25 minutes.

Five minutes before the mixing is completed, add the reserved sliced strawberries and let mix in completely.

If you don’t have an ice cream maker, don’t despair, you don’t need one, just:

Pour in the reserved strawberries, mix and place into a plastic container covered with a tight lid and chill in the freezer overnight, stirring occasionally until hardened.

Note: The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer about 2 hours. Remove from freezer about 15 minutes before serving.

Adapted from Cuisinart recipe.