'Fresh From Florida Sum­mers Recipes

Gulf & Main - - Epicurious - Cour­tesy of fresh­from­florida.com

ROASTED EGG­PLANT SPREAD Serves 12

1 medium egg­plant, peeled and chopped 2 red bell pep­pers, seeded and chopped 2 cups red onion, chopped 3 cloves gar­lic, diced 3 ta­ble­spoons olive oil 1 ta­ble­spoon tomato paste Salt Freshly ground pep­per Pre­heat oven to 375 de­grees. Com­bine egg­plant, pep­pers, onion and gar­lic in mix­ing bowl. Add 2 ta­ble­spoons olive oil and mix to coat, then sea­son with salt and pep­per. Spread sea­soned veg­gies on a bak­ing sheet and place in pre­heated oven. Roast un­til golden brown and soft, about 25 min­utes. Re­move from oven and let cool for 20 min­utes. Place cooled veg­gies in a blender or food pro­ces­sor with re­main­ing 1 ta­ble­spoon olive oil and blend un­til smooth. Add tomato paste and blend. Re­move from blender or food pro­ces­sor and place in a bowl. Taste and ad­just sea­son­ing with salt and pep­per. Serve with fresh veg­eta­bles or crack­ers.

FLORIDA MANGO SOUR Serves 2

1 cup fresh Florida mango nec­tar ¾ cup vodka ½ cup fresh lemon juice 3 ta­ble­spoons su­perfine gran­u­lated sugar Stir to­gether nec­tar, vodka, lemon juice and sugar in a 1-quart glass mea­sure. Shake half of mix­ture in cock­tail shaker half filled with ice cubes un­til cold, about 30 sec­onds. Strain into glasses half filled with ice cubes. Shake and strain re­main­ing nec­tar mix­ture in same man­ner.

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