Newspaper Page Text
Florida
fare
good
By THE BASCOMES
Copley News Service
KEY BISCAYNE, Fla. -
When John Cabot sailed to the
new world in 1497, his
southernmost landfall was a
small lushly vegetated island
he named “Cape at the End of
April.” It is now known as Key
Biscayne.
Sixteen years later, and some
100 years before the Pilgrims
arrived on the American scene,
Ponce de Leon and his Spanish
explorers arrived here and
called it Santa Marta. In the
ensuing years it provided a
perfect haven for pirates,
slavers and rumrunners. In
turn they were followed by
settlers and homesteaders.
The influence of a small tribe
of Indians, present at the time
of discovery, still lingers. It is
reflected in the design of the
new weathered concrete
Sonesta Beach Hotel with its
stair-stepped ends in the
Mayan temple manner.
Built at a cost of more than |7
million and located near the
winter White House, it is a self
contained resort with several
restaurants.
The menus are well dotted
with renowned and typical
Florida specialties, all
prepared by master chefs.
Many of south Florida’s dishes
are now served in other parts of
the country as a result of ad
vances in shipping and
refrigeration. A selection from
the files of the Sonesta Beach
Hotel follows:
CRAWFISH SALAD
Mix 2 cups of diced, cooked
crawfish (Florida lobster),
cup mayonnaise, 2 teaspoons
Key lime juice. Add salt and
pepper, chevril and onion juice
to taste. Serve dulled.
Florida stone crabs are
known throughout the world as
the finest of the breed and can
now be found in frozen food
cases across the country.
After cooking they may be
serveclcold with a sauce, as an
appetiser
SONESTA REMOULADE
SAUCE
1 pint mayonnaise
M pint French mustard
Vz pint Creole mustard
2 anchovies, minced
1 medium-sized garlic
clove, crushed
1 tbsp, minced
green onion
1 minced green pepper
Vz stalk celery, minced
1 tsp. Tobasco sauce
2 tsps. Worcestershire
sauce
Salt and pepper
to taste
Mix all ingredients together.
Store in the refrigerator in one
or more closed jars. Aging
improves the flavor, so it is
better if made a day or so
ahead of use. Serve cold with
cold stone crabs.
South Florida is unique for its
Key lime pies. Not every
restaurant can prepare these in
the traditional method. They
should be made with Key limes,
a variety long planted in the
Florida Keys, just south of
Miami. These yellow limes do
not ship well, hence the green
Persian limes are substituted,
but they lack the flavor of the
smaller, thinner-skinned Key
lime. This pie used to be made
with a pastry crust, but the
popular version in south
Florida is made with a cracker
crust since this survives the
chilling better.
KEY LIME PIE
CRUST: Pulverize 6 ounces
of graham crackers in a
blender, or use 6 ounces of
packaged graham crumbs.
Combine with 6 tablespoons
unsalted, melted butter and
mix until thoroughly
moistened. Distribute evenly
over a 9-inch pie pan and press
down firmly on bottom and
sides. Refrigerate until ready
to fill.
FILLING: Beat 6 egg yolks
for 5 minutes in a large bowl
with wire whip until thick. Add
and beat in two 14-ounce cans
sweetened condensed milk and
1 cup strained fresh Key lime
juice. Pour mixture into pie
shell and smooth.
Refrigerate for 4 hours. Top
with fresh whipped cream and
serve immediately. Another
version tops the pie with
meringue (made with the
leftover egg whites) instead of
whipped cream. Brown quickly
under a very hot broiler.
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19
— Griffin Daily News Wednesday, September 22, 1971