Tampa Twists on Florida Holiday Fare

The holidays are here and our kitchens are turning into industrial bakeries. If you’re out of ideas and looking for a dish to bring that will get noticed (and devoured), check out these recipes from Tampa Bay Times readers.

If you have a full-kitchen unit at Beso Del Sol Resort, you can even whip some of these up in your condominium.

Pineapple Zucchini Bread, Rita Dickson, Tampa

This recipe is great as an appetizer or after the meal with coffee. It sounds unusual, but we bet it packs a flavorful punch. Makes 2 loaves.

• 3 eggs
• 2 cups sugar
• 1 cup canola oil
• 1 teaspoon vanilla
• 3 cups flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 3 teaspoons cinnamon
• 1 cup crushed pineapple, drained
• 1/2 cup raisins
• 1 cup chopped walnuts
• 2 cups shredded zucchini

1. Preheat oven to 350 degrees.
2. Grease and flour two loaf pans.
3. Beat eggs till foamy.
4. Add sugar, oil and vanilla, and mix.
5. Add dry ingredients, and mix well.
6. Add pineapple, raisins and nuts, and mix, then add zucchini and mix gently until combined.
7. Divide batter between loaf pans, and bake for 45 minutes. Check with a toothpick for doneness.

Spicy Cranberries, Cindy Ordes, St. Petersburg

This recipe has jalapeno peppers and onions to give it a subtle kick. It can be served as a side dish, a sauce for ham, pork tenderloin, or turkey, or an appetizer by pouring it over a block of softened cream cheese and serving with crackers.

• 2 bags cranberries
• 1 cup sugar
• ½ cup vinegar
• 1 jalapeno pepper, finely chopped
• 1 medium onion, finely chopped
• ½ teaspoon salt
• ¼ teaspoon ground cloves
• ¼ teaspoon allspice

1. Rinse and sort the cranberries.
2. In a saucepan, combine all ingredients, bring to a boil, and simmer till cranberries pop, about 5 minutes.
3. Store in refrigerator.

Pumpkin Ravioli with Sage Butter and Toasted Hazelnuts, Theresa Wilson, Apollo Beach

While your Italian friends may balk at the notion of anything living inside ravioli other than cheese or beef, one bite of this might make lifelong fans. Serves 8.

For the ravioli filling:

• 1/3 cup finely chopped shallots
• 1 garlic clove, crushed
• 1 tablespoon olive oil
• 2 tablespoons chopped fresh sage leaves
• 2 tablespoons parsley
• 2 cups canned pumpkin
• 2 tablespoons cream cheese
• 1 cup grated Pecorino Romano cheese
• Grated fresh nutmeg
• Ground pepper

For the sauce:

• 1/2 cup (1 stick) butter
• 6 fresh sage leaves
• Large pinch nutmeg
• 1/2 cup chopped toasted hazelnuts

1. Saute shallots and garlic in olive oil until translucent.
2. Remove from heat and stir in 1 tablespoon each sage and parsley.
3. Stir in pumpkin.
4. Top with some grated fresh nutmeg and stir.
5. Refrigerate pumpkin mixture.
6. Make your own pasta or purchase pre-made ravioli pasta sheets.
7. Cut pasta to make 48 raviolis. Fill with pumpkin mixture.
8. At this point you can freeze or refrigerate individual raviolis for 2 days.
9. Bring 2 quarts of water to a boil.
10. Add ravioli and cook on a simmer about 4 minutes or until they float to the top.
11. Make the sauce: Melt the butter.
12. When butter starts to brown, tear the sage leaves into the pan and fry for about 20 seconds.
13. Remove from heat and stir in the nutmeg.
14. Pour butter sauce over ravioli and sprinkle with toasted hazelnuts.

Ok, that one will take some time and patience. Here’s a dessert to finish the list that’s easy yet still unusual.

Portuguese Nut Squares, John J. Pacheco, St. Petersburg

• 5 eggs
• 1/2 pound sugar
• 1/2 pound flour
• 1/2 teaspoon salt
• 1 cup chopped nuts
• 1 teaspoon anise seed

1. Beat eggs well, then add sugar and beat well.
2. Add flour and salt, mix well.
3. Fold in nuts and anise seed.
4. Pour mixture into a greased 12- by 9-inch pan.
5. Bake in a preheated 350-degree oven for 30 minutes.
6. Set aside for 10 minutes.
7. Cut into strips, then return to oven and bake at 400 degrees for 10 minutes.
8. Cool before serving.

For more fantastic Tampa-area reader recipes, read the source article at TampaBay.com.

What’s your favorite show-off holiday recipe? Share it in the comments below.

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