Floridian Getaways 2008 - (Page 21) hese legendary Florida restaurants offer up some of their best recipes. Not only will they give you a renewed appreciation for their position in the Florida culinary scene, cooking them at home lets you sample a little Key West, Palm Beach or Lake Wales during the workweek. And once the weekend hits, you’ll surely be planning your own culinary tour to sample the rest of these spectacular menus. By Lynn Waddell. T LAKE WALES Chalet Suzanne If you’ve never been to the romantic Swiss restaurant and inn in Lake Wales, you may only know of the Chalet Suzanne name from grocery store shelves. Its famous soups are sold around the world and have even been consumed by astronauts in space. But the soups are only a preliminary to the other gourmet dishes at the restaurant that has served movie stars and dignitaries. A visit to the eclectic inn and restaurant is a must for those who enjoy a taste of Old Florida, but I’ve also found a way to bring a hint of the delectable experience home with the following recipes, which are deceptively simple. Stored in tins, the Gateau Christina can also make a heartwarming gift. CHALET SUZANNE’S BROILED GRAPEFRUIT Serves 2 “What do you want for dinner?” That’s a question I often follow with a weary recitation of overused options – baked chicken with black beans and rice, pork chops with blackeyed peas and mashed potatoes, grilled salmon with baked sweet potatoes. My repertoire is pretty limited. Frequently my husband follows with: “Want me to pick something up on my way home?” To which I say “yes” without hesitation. After all, Florida restaurant fare always seems to taste better, even if you are a good cook. Those mystifying, delicious sauces they create, the pie fillings that I can never quite figure out all the ingredients for, and frankly prefer not to know. Plus, I’ve always figured it must take a chef more hours than I have to make dinner. When I found these stellar scripts from landmark Florida restaurants, it was like waking up in a star chef’s kitchen. I welcomed the ability to bring new flavors to my galley, and the recipes were generally easy and usually quick. Better yet, with their Florida-centric flavors, they allow me to travel to some of Florida’s best-loved restaurants, even when I am at home during the week. 1 grapefruit, at room temperature 3 tbsp. butter, divided 1 tsp. sugar 4 tbsp. cinnamon-sugar mixture (1 part cinnamon to 4 parts sugar) 2 sautéed chicken livers (optional) Slice grapefruit in half and cut membrane around center of fruit. Cut around each section half, close to membrane, so that the fruit is completely loosened from its shell. Fill the center of each half with 1 1/2 tbsp. butter. Sprinkle 1/2 tsp. sugar over each half, then sprinkle each with 2 tbsp. cinnamon-sugar mixture. Place grapefruit on shallow baking pan and broil just long enough to brown tops and heat to bubbling hot. Remove from oven. If desired, top with a cooked chicken liver (sautéed with flour, salt and pepper) in center of each grapefruit half. CHALET SUZANNE’S GATEAU CHRISTINA MOUNT DORA Lakeside Inn’s Beauclaire Dining Room With all the coastline and international flavors in Florida, sometimes it’s easy to forget you are in the South. At the dining table of the Lakeside Inn in Mount Dora, it’s hard to imagine being anywhere else. There’s genteel elegance in its traditional décor and hints of the bayou and the Old South in its recipes. Sweet breads, rouxs and bourbon are staples in the kitchen that has been serving travelers since 1883. Their Georgia Chicken recipe became an instant favorite in my home as it’s not only tasty, but easy and quick to prepare. GEORGIA CHICKEN Serves 4 Makes one 4-layered gâteau MERINGUE 4 egg whites 1 1/2 cups sugar 1/3 cup blanched ground almonds Preheat oven to 250° F. Cut aluminum foil into four 8-inch circles and grease each lightly. Whip egg whites until stiff, gradually adding sugar and almonds as eggs begin to stiffen. Place foil rounds on a large baking sheet and spread each evenly with meringue. Bake for 15 minutes or until meringue is dry. Carefully turn meringues over and bake 5 minutes longer. CHOCOLATE FILLING 2 egg whites 1/2 cup sugar 2 tbsp. unsweetened cocoa 2 sticks butter, softened 4 oz. semisweet chocolate, melted In the top of a double boiler, over hot (not boiling) water, beat egg whites until foamy. Gradually add sugar, cocoa, butter and chocolate, beating until thick and creamy. Remove from heat and cool. To assemble, place the best meringue layer on the bottom and spread with chocolate filling. Top with another meringue, pressing down lightly to make layers fit together. Spread with chocolate filling. Repeat until all meringues are used and the top is liberally coated with chocolate. Cover and refrigerate for at least 24 hours. 4, 5-oz. chicken breasts Flour for dusting chicken Cooking oil or butter 4 tsp. roasted pecans Chopped parsley GLAZE 1 3/4 cups honey 1/4 cup bourbon Mix glaze ingredients. Heat glaze and set aside. Lightly dust chicken with flour and sauté until golden. Baste chicken with glaze and sprinkle with pecans. Garnish with chopped parsley. Lead image; Chef Edward Reese of Bud & Alley’s, Seaside. Floridian Getaways 21
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