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1. Mangia Mangia Balsamic Vinaigrette on Baby Greens

2. Rosemary Roasted Boniato Fries

3. Tres Leches (Three Milk Cake)

Book Description

Think of the Florida Keys and think of a food paradise: fresh from the sea stone crabs, yellowtail snapper, and sweet shrimp; fresh from the dooryard garden key limes, mangoes, avocados, and papayas. Toss in the influence of a variety of ethnic food traditions - from Afro-Caribbean and Cuban to Spanish, Asian, British, German, and Italian - and the result is a diverse and vibrant culinary scene. The cooks of the Florida Keys have been transforming local ingredients into memorable meals for generations, and now so can you. The Florida Keys Cookbook is a fascinating combination of food history, local lore, and mouthwatering recipes from restaurant chefs and home cooks. With more than 175 recipes, fun archival photographs, and lots of engaging anecdotes, this cookbook lets you capture a taste of the Keys and celebrate its flavors in your own kitchen.

... (more)

The Florida Keys Cookbook: Recipes and Foodways of Paradise

Authors: Victoria Shearer

Date: December 2005

ISBN: 0762735465

Publisher: Globe Pequot

Paperback

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The Cuban-American community has adopted as its own this unusual cake, which actually originated in Central America. Tres Leches is a classic yellow cake that, once baked, is saturated with more than 4 cups of liquid—a mixture of three kinds of milk. The result is a remarkably light, sweet, moist confection.

Serves 12 to 15

• 1 package Betty Crocker Super Moist yellow cake mix (with pudding)

• 1 1/4 cups water

• 1/3 cup canola oil

• 3 eggs

• 1 (12-ounce) can evaporated milk

• 1 (14-ounce) can Eagle Brand sweetened condensed milk

• 1 cup heavy cream

• 1/4 cup sweetened flaked coconut

1. Preheat oven to 350 degrees F.

2. Place cake mix, water, oil, and eggs in a large mixing bowl. Beat with an electric mixer on low speed for 30 seconds. Increase speed to medium and heat 2 minutes more, scraping howl occasionally.

3. Coat the entire inside of a Bundt pan with vegetable cooking spray. Pour cake batter into pan and bake for 38 to 43 minutes or until cake pulls away from sides of pan and a wooden skewer inserted in cake comes out clean. Remove to a wire rack to cool for 5 minutes, while preparing the milk mixture.

4. Place evaporated milk, sweetened condensed milk, and cream in a medium bowl. Whisk to mix well.

5. Invert Bundt cake onto an oversize round serving platter With a wooden or metal skewer, poke holes all over cake. With a flatware tablespoon, spoon milk mixture over cake, allowing it to absorb into the cake. Some of the milk mixture will pool around the cake and in the center of the Bundt. Keep spooning this mixture over cake, adding new holes occasionally, until all liquid has been absorbed. (This will take about 30 minutes.)

6. Sprinkle cake with coconut. Refrigerate cake until completely chilled, about 1 hour, before serving.

CHEF NOTE: The neutral flavor of this cake encourages experimentation. Variations are endless:

- Substitute sweetened coconut milk for 1/2 cup of the sweetened condensed milk.

- Add 1/4 cup rum, brandy, Irish cream, peach schnapps, or chocolate syrup to the milk mixture.

- Bake it as a sheet cake or a layer cake.

- Frost the cake with vanilla whipped cream or fluffy white icing.

- Top it with a medley of fresh seasonal fruits.

But because of the preponderance of milk in this cake, be sure to keep it refrigerated until ready to serve.

More From This Book:

1. Mangia Mangia Balsamic Vinaigrette on Baby Greens

2. Rosemary Roasted Boniato Fries

3. Tres Leches (Three Milk Cake)

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