If you were waiting until after the event to purchase your Tampa Treasures cookbook, you should purchase one as soon as possible as there are less than fifty left. Despite the downpour in South Tampa just before Into the Sunset party at Datz Thursday night, we had a great turnout and sold quite a few cookbooks that evening.
The team at Datz did a wonderful job hosting our event. The beautiful ambiance and impeccable service started the night off right but it was the decadent fall treats that were prepared straight from Tampa Treasures that made the event shine! From the bar with Spiced Wind Punch (p.31) to the State Fair Taffy Apples (p. 266), back again to the Almond – Bacon Dates (p.26) and everything in between, the party went off with out a hitch.
The event put me in the mood for Autumn. A couple of the recipes I’m looking forward to cooking this holiday season are the Cranberry-Glazed Brie (p.20) and the Florida Key Lime Tarts with Coconut Crust (p.285):
3 cups fresh cranberries
¾ cup light brown sugar
1/3 cub dried currants
1/8 teaspoon dry mustard
1/8 teaspoon ground allspice
1/8 teaspoon ground cardamom
1/8 teaspoon ground ginger
1 (2.2 lb, 8 inch diameter) Brie cheese wheel
Apples & pears to garnish
Up to 3 days in advance, make marmalade: In heavy, non aluminum saucepan combine 1/3 cup water and all ingredients except Brie and apples. Cook over medium to high heat, stirring frequently, until most of the berries pop. Cool to room temperature; cover; refrigerate.
Up to 6 hours before serving: Using sharp knife cut into top rind of Brie, leaving ½ inch border of rind. Place cheese in baking dish lined with aluminum foil. Cover with marmalade, refrigerate.
When ready to serve: Bring cheese and marmalade to room temperature. Preheat oven to 300 degrees; warm cheese until soft, at least 15 minutes. With spatula, carefully transfer cheese to platter; surround alternately with apple and pear slices.
Florida Key Lime Tarts with Coconut Crust:
1 cup flaked coconut
½ cup gingersnap crumbs
½ cup graham cracker crumbs
½ stick butter or margarine, melted
8 oz cream cheese, softened
1 (14 oz) can sweetened condensed milk
½ cup fresh or bottled key lime juice
1 cup sour cream
½ cup whipping cream
2 tablespoons granulated or powdered sugar grated Persian lime rind (optional)
At least 3 ½ hours before serving, make crust: Preheat oven to 350 F. Combine all ingredients, mixing well. Firmly press mixture evenly over bottoms and ¾ inch up sides of eight individual tart pans or one 9 inch spring form pan or pie plate. Bake 5 minutes; chill.
At least 2 ½ hours before serving, make filling: Blend cream cheese and condensed milk. Add juice; stir in sour cream. Pour filling into chilled crusts. Refrigerate at least 2 hours.
Just before serving, make topping: Whip cream with sugar until still peaks form; spread over tarts; sprinkle with grated rind, if desired.
Thank you to all of those who attended Into the Sunset. Michelle Owens, Special Events Coordinator on the Cookbook Committee did an awesome job planning and coordinating the whole party! I know I bought my copy of Tampa Treasures because it won’t be long before this classic is out of stock!