Florida fest Recipes

egret

What a great weekend! Joan and I are in St. Augustine chillin' out for a couple of days. We'll be back tomorrow night if all goes as planned. I'll post again later with the proper kudos and some pics.
Please send me your recipes of all the great eats we shared so QBabe can post these on her web site. Even if they were published before somewhere we want them. Thanks. Inkeeper is callin' us for our breakfast!!! Catch ya' later.....
John

SSN686

Morning egret:[p]I posted the recipes in a post late last evening and the link below should take you to them. It was a pleasure meeting you this weekend. Enjoy the rest of your mini-vacation and see you next year (if not sooner).[p]Have a GREAT day!
Jay

[ul][li]Recipes[/ul]

Banker John

egret,
I e-mailed the recipes to you.[p]Banker John

QBabe

egret,[p]Here's the coleslaw that QBH served up with the mini pulled pork sandwiches...[p]QBH's Coleslaw[p]8 cups shredded green cabbage (about 1/2 of a large head)
2 carrots, peeled and grated
1/2 medium red onion, shredded or chopped fine
1/2 cup lowfat sour cream
1/2 reduced fat mayonnaise
3 tbsp white vinegar
1 - 2 tsp red wine vinegar
1 tbsp sugar
1/2 tsp celery seed
1/4 tsp freshly ground black pepper
1/2 tsp kosher salt
1/4 to 1/2 tsp DP Tsunami Spin [p]In a large mixing bowl, mix the cabbage, carrots, and onion. Whisk together the remaining ingredients in a small bowl. Stir the dressing into the vegetables and chill for a few hours before serving.[p]This recipe is a modification of a recipe we found in a cookbook called "1000 Lowfat Recipes" by Terry Blonder Golsen. It's a fantastic cookbook and has SO many awesome recipes. If you get a chance to pick it up, don't hesitate. [p]For those doing WW, it's only 2 points per 1 cup serving.[p]Tonia
:~)

QBabe

egret,[p]Here's the carrot cake recipe. It came from "The Book Lovers Cafe Cookbook", Gourmet Vegetarian Recipes by Crystal Dougherty & Ian Schleifer. It's a tiny place inside a local bookstore that has super good food. I changed a couple of things, but this is such a good recipe, there's really not much to improve on...[p]"Sinfully Good Carrot Cake"[p]2 cups flour
2 tsp baking powder
2 tsp baking soda
1 tsp salt
1 tsp cinnamon
1 1/2 cups sugar
1/4 tsp mace
1 1/2 cups canola oil
4 eggs
3 cups grated carrot
3/4 cups walnuts, chopped (the recipe called for them to be diced, but I thought that was too small, so I left them a bit larger, plus I added a few more to equal about 1 cup)
1/2 cup raisins
1/2 cup golden raisins (not in the original recipe, I added these)
1 tbsp lemon zest[p]Sift the dry ingredients into a separate bowl (flour, baking powder, baking soda, salt, cinnamon, and mace). In a large bowl, beat sugar and oil together. Add eggs, one at a time, and incorporate each one before adding the next. Slowly add the flour mixture. Next add the carrots, raisins, walnuts, and lemon zest. Pour into two round 9-inch greased and floured cake pans (or three 8-inch pans). Bake at 350 degrees for 50 to 60 minutes, until a toothpick comes out clean. [p]Turn the cake(s) out onto a rack and cool. Once they are cool, spread a layer of icing on the top of one round, set the other on top and finish icing the top and sides, being careful to not tear the cake and have crumbs on the outside. Garnish the sides of the cake with chopped walnuts, if desired.[p]"Sinfully Good Spicy Cream Cheese Icing"[p]8 ounces cream cheese, softened to room temperature
6 tbsp unsalted butter, softened to room temperature
1 tsp vanilla extract
2 to 2 1/2 cups powdered sugar
1/2 tsp lemon zest (the original recipe called for 1/4 tsp, but I thought it tasted better with a bit more zing)
1 tbsp lemon juice
1 tsp ground cloves (the recipe said this was optional, but I would say it was essential)[p]At the Fest, I used a 10 x 14 inch rectangular cake pan, so I could serve more people, but at the bookstore, they do it in the round pans, and it's a very elegant cake when done that way.[p]This was a phenomenal success! I wish I'd done more of them...[p]Tonia
:~)[p]

QBabe

QBabe,[p]Oops, I meant to add the recipe into the subject line for folks...[p]Tonia
:~)

QBabe

egret,[p]Here's the recipe for the enchiladas I did...[p]"Chicken and Black Bean Enchiladas with Spicy Pumpkin Sauce"[p]For the Pumpkin Sauce[p]1 15 ounce can pumpkin puree (NOT pie filling)
4 garlic cloves, peeled
1 jalepeno, quartered (leave the ribs and seeds for better results)
1 tsp chili powder (I used ground chipotle chile powder)[p]For the Filling[p]Leftover grilled chicken, chopped fine, maybe 1 1/2 to 2 cups
2 cups black beans
1/2 cup reduced fat sour cream
2-3 chipotles in adobo, chopped
3 tsp adobo sauce (from the can of chipotles in adobo)
2 scallions, chopped
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper[p]For the Topping[p]1 1/2 cups grated sharp white cheese (6 oz)
1/8 to 1/4 cup chopped cilantro[p]Combine sour cream, chipotles, adobo sauce and scallions. Put 1 cup of black beans in food processor and chop fine. Add chopped black beans to sour cream mixture. Then add the remaining cup of whole black beans to the sour cream mixture. [p]Pour 1 cup of the pumpkin sauce into the bottom of a baking dish. Add 1/3 cup bean filling in center of tortilla and top with some chopped chicken. Don't overfill the tortillas. Roll up the enchilada and place seam side down in baking dish. Finish building the tortillas and top with grated cheese and cilantro.[p]Bake at 350 - 375 degrees for about 30 minutes or until cheese is melted.[p]Tonia
:~)

QBabe

egret,[p]I've got several more to post, but I'm wore out and going to quit for a while. Still to come are...[p]1) Artichoke and Tarragon Dip
2) Hummus
3) Diana's Black Bean Salsa Salad
4) Olive and Sundried Tomato Tapenade
5) Layered Bean Dip[p]Tonia
:~)

QBabe

egret,[p]And, I can't forget...[p]"Bonesmokers Bahama Mamas"[p]1/2 gallon white rum
1/2 gallon coconut rum
1 qt Myers dark rum
1 gallon orange juice
1 gallon pineapple juice
1 qt lemon juice
16 oz grenadine[p]Chill all of the above overnight and then mix into a large construction cooler (you know, the ones you see on the backs of pickup trucks filled with water or iced tea). Mix thoroughly. Drink at your own risk![p]This recipe is one of drbbq's that I found and began serving at the first Florida Fest. It's become a tradition now, even though folks swear each year that they're never touching it again...[p]Tonia
:~)

Unknown

Banker John,
It was really nice meeting you and having the opportunity to eat the great pizza.
This was my first eggfest and wow it was really great and by all the comments on the forum it looks that this was probably the best.
Is there a chance you could send me your dough recipe?
Having never baked I need the process also.
Thanks again
Gator Bob

Wardster

QBabe,
"and I can't forget...[p]I must beg to differ... a couple glasses of that and you will forget LOTS of stuff!!!!!

Banker John

GATOR BOB,
It was a pleasure spending time with you and serving pizza. I'm glad you liked the pies. You are all a bunch of guinee pigs! LOL[p]I have sent the recipe to Egret and will be included in the 2006 Florida Eggfest Recipe Collection.[p]Banker John

Banker John

QBabe,
Could any of the BahamaMama's be responsible for Missy (2Bossy)'s migraine?[p]Banker John

QBabe

Banker John,[p]I don't think she had any of them...[p]Tonia
:~)

2bossy!

Banker John,
What in the world???!?! Oh ye of little faith! Yes I did have a cup of it, but...it truely was a full blown migraine. I'll know better that to travel without my prescrition next time! Behave!!!!!!![p]Missy

Unknown

2bossy!,[p]Wish I had known you didn't have your medication. I always carry it because my daughter gets them. Glad you are feeling better and have such a lovely addition to the family patio![p]yoyo