Skip to main content

Amelia Islander

A Cross Creek Dinner: extra recipes

Mar 04, 2015 03:20PM
We didn't have room in the magazine for these recipes, but they are no less worth a try. If you have not picked up a copy of the March 2015 issue, get one now to try the Grilled Bourbon Glazed Chicken and Old Florida Pilau recipes on page 72.


Cross Creek Citrus Salad Ingredients 2 tbsp. sherry vinegar 1/4 cup canola oil 2 tsp. Florida honey Salt and pepper 1 large grapefruit, peeled, segmented, pith removed 3 tangerines, peeled and segmented 2 tbsp. grapefruit and tangerine zest 3 cups spinach

Preparation For dressing, place first three ingredients in a small glass jar with lid. Cover and shake until well combined. Season to taste with salt and pepper. Zest the grapefruits and tangerines until you have 2 tablespoons of zest. In a small bowl, combine fruits and zest. Arrange spinach on a plate, top with the fruit mixture and drizzle with dressing. Serves four.


Marjorie’s Sweet Potato Pone Ingredients 2 1/2 cups raw grated sweet potatoes 1 cup molasses 2 eggs 2 cups rich milk 1 tbsp. melted butter 1 tsp. ground ginger 1 tbsp. brown sugar 1/2 tsp. cinnamon

Preparation In a bowl, mix all ingredients except brown sugar and cinnamon with a wire whisk until well blended. Turn into a well-greased 8x8 inch baking pan and bake about 45 minutes in 325 degree oven, sprinkling the brown sugar and cinnamon over the top after the first 25 minutes. Cool on a wire rack. Chill in refrigerator until serving time. Cut into squares or scoop into small bowls. Top with whipped cream if desired.