The Baked Issue

ISSUE FOURTEEN | November / December 2017

Eat . Drink . Think . Explore . | Season by Season

Baked Issue

Member of Edible Communities

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Photo by Cole LoCurto

Contents FEATURES

16 A BEGINNER'S GUIDE TO HOLIDAY MEALS Don't Fear the Fowl and Other Advice for Newbies 22 EARTH AND FIRE Handmade Vessels for Food and Drink 28 CHEFS AT HOME Cooking up Holiday Traditions 40 GLUTEN-FREE Fad or Fact of Life?

55 BAKING A DIFFERENCE Food-based Philanthropy on the Menu

58 THE PERFECT HOLIDAY COOKIE TRAY

A Delicious Arrangement of Sweets

DEPARTMENTS 6

LETTER FROM THE EDITOR

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CONTRIBUTORS

11 EDIBLE TABLE What’s in Season 12 SEASONAL PLATE Baked Vidalia Onions Greek Stuffed Mushrooms

36 HARVEST DIARIES Flounder 38 GROWING THE GOOD LIFE Winter Squash 46 EDIBLE DIY Salt Dough Ornaments 65 FROM THE OVEN Christmas Morning Scones 66 LOCAL LIBATIONS The Balboa

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LETTER FROM THE EDITOR

Happiness is baking cookies.

Happiness is giving them away.

And serving them, and eating them, talking about them, reading and writing about them, thinking about them, and sharing them.

PUBLISHER Amy Robb amy@edibleneflorida.com EDITOR Lauren Titus lauren@edibleneflorida.com COPY EDITOR Zach Sweat

– Maida Heatter

ART DIRECTOR Wesley Parsons / Bold Brands PHOTOGRAPHY Jesse Brantman, Elise Crigar, Stefanie Keeler, Cole Locurto, Lexi Mire, Amy Robb A study conducted in France several years ago found that the smell of freshly baked bread doesn’t just make you hungry, it makes you kinder — the aroma of baked goods made people more inclined to help others. King Arthur Flour has a campaign underway that associates baked goods with doing good — if you pledge to share a homemade baked good with a loved one or someone in your community, King Arthur Flour will make a donation to sponsor a meal and fight domestic hunger through Feeding America.

The act of baking is often viewed as a sign of love, kindness and compassion, especially during the holiday season. With that in mind, we have filled the pages of our Baked Issue with a variety of ways to keep your oven busy between Thanksgiving and the new year. Need some inspiration to create a perfect cookie tray? We’ve got you covered. Cooking your first holiday meal on your own?

Check out the guide with helpful kitchen tips and a timeline to assemble a recipe for a successful celebration. Learn why baking for a good cause is a key ingredient of the business model at some area enterprises. Wondering about the increase in gluten-free products? While most of us can easily gobble up those wheat-based treats, read how those who are gluten-intolerant adapt their diets and still enjoy celebrations. Finally, peek into the kitchens of area chefs as they talk about the traditions behind their favorite holiday dishes.

This season is also an opportunity to give thanks to all those who engage in Northeast Florida’s vibrant food community — the farmers, the food and drink makers and you, our dear readers. May all your gatherings be filled with local bounty (and lots of baked goodness).

CONTRIBUTORS Karen Ambrosio, Paige Broughton, Alanna Donley Gowens, Jen Hand, Channi Higgins, Crystal Israel, Rona Jakositz, Eva LaRosa, Christina Longo, Calli Marie, Jay Mendoza, Katie Parker, Katie Riehm, Casey Shelton SALES MANAGER Chris Griffith SALES Kassie Ashburn, Kimmy Cottin, Jonar Delmundo, Mikey Sasser, Sara Shapiro sales@edibleneflorida.com SUBSCRIBE Edible Northeast Florida is published 6 times per year by Edible North Florida, LLC. Subscriptions are $28 and available at edibleneflorida.com.

FIND US ONLINE edibleneflorida.com facebook.com/edibleneflorida instagram.com/edibleneflorida twitter.com/edibleneflorida pinterest.com/edibleneflorida CONTACT US Have a story you'd like to see featured in Edible Northeast Florida? Send us your ideas! editor@edibleneflorida.com Edible Northeast Florida 102 6th Ave. N. Suite 10 Jacksonville Beach FL, 32250 p. 904-395-5628 No part of this publication may be used without written permission by the publisher. Every effort is made to avoid errors, misspellings and omissions.

If, however, an error comes to your attention, please accept our sincere apologies and notify us.

Thank you. ©2017 Edible North Florida, LLC. All rights reserved.

ON THE COVER: Cinnamon Wreaths by Calli Marie Photo by Cole LoCurto Edible Communities Publications of the Year 2011

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Spanish Inspired, Locally-Rooted Cuisine 25 Cuna Street in Downtown St. Augustine 904.810.2400 | michaelstastingroom.com

Food. Coffee. Wine.

Monday- Saturday, 8 am - 6 pm | 904-342-7617 73 San Marco Avenue | St. Augustine

134 Sea Grove Main Street St. Augustine Beach | 904.429.9647 www.TerraAcquaRestaurant.com

SAINT AU G USTINE Eat. Drink. Shop. Explore. #ediblestaug 40 Charlotte Street St. Augustine | 904.217.3542 catchtwentyseven.com

115 La Quinta Place, St. Augustine Open Daily from 9 am to 6 pm 904.429.3070 | www.rypeandreadi.com

Craft Cocktails & Odd Bites 33 Charlotte St., St. Augustine, FL 32084 www.oddbirdsbar.com 904-679-4933

Cupcakes. Cakes. Foodstuff. Smiles.

82 San Marco Avenue, St. Augustine 904.824.5280 Luliscupcakes.com

410 Anastasia Boulevard, St. Augustine 904.826.4040 www.mellowmushroom.com

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day trippin’

V E S S E L S A N DW I C H C O

F L AG L E R F I S H C O M PA N Y

MAMALING

F O C AC C I A

Taking the scenic route is not a choice but a must as you drive South on A1A towards the small, charming seaside town of Flagler Beach. Here, you won’t find any high-rises so be prepared for miles of unobstructed views of the Atlantic Ocean. In some ways it’s a step back in time to Old Florida where parking is free, pets are welcome, and all the restaurants and shops are locally owned.

So plan on taking a day or two to truly immerse yourself into an area that is vastly undisturbed and where Mother Nature is the main attraction.

Only 30 miles South of St. Augustine visitflagler.com 866-736-9291

SWILLERBEES CRAFT DONUTS

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OUR CONTRIBUTORS Karen Ambrosio Karen holds a Bachelor's Degree in Nutrition, a Master's Degree in Clinical Nutrition, and Certifications in Oncology Nutrition and Enteral Nutrition.

She was the manager of the Nutrition Service in a hospital specializing in oncology in Mexico before moving to Jacksonville to work as an Oncology Wellness Specialist at Ackerman Cancer Center. In her free time, she enjoys speaking at conferences and workshops and runs a nutrition and wellness blog for her patients at Ackerman Cancer Center.

Jesse Brantman Jesse is an editorial and lifestyle photographer based in Jacksonville. He is also one half of the wedding photography duo, Jesse and Lex Wedding Co. Paige Broughton Paige was fortunate enough to study under the amazing Chef Ewald Notter. After graduation, she continued her career in Northeast Florida. She is currently the executive pastry chef at the Ponte Vedra Inn and Club. Making memories with food is her inspiration, but her superhero son, Jonah, is her motivation.

Elise Crigar When not shooting photos as the staff photographer for Void magazine, Elise is a skateboarder and multi-media artist. She recently acted as designer for “It’s Not About Pretty: A Book About Radical Skater Girls.”

Alanna Donley Gowens Alanna grew up in historic Lincolnville as the oldest in a bohemian family, which has given her a mastery of all things children. Throughout the year, she runs several children’s camps including a nature-based summer camp, where imagination and creativity are the foundation. If not teaching, you can find Alanna at the farmers’ market or at the beach with her family.

Jen Hand Jen is a freelance writer based in St. Augustine. Her work has appeared in the St. Augustine Record and Folio Weekly and she currently blogs for RoadBikeOutlet.com. A former short order cook, caterer, bartender and baker, she loves her CSA and farmers’ markets and may have a slight cookbook problem. When not eating copious amounts of vegetables, Jen is found running trails, paddling the Intracoastal or playing soccer.

Eva LaRosa Eva’s love for food service started at her family’s Greek restaurants as a young girl. Despite her family’s desire to leave the business, she didn’t and has worked in all types of food service from fast food and fine dining to hospital food service. She feels that she found her true calling when she and her brother opened Greek Street, which is a direct reflection of her love of great friends, food and wine.

Cole LoCurto A freelance photographer based out of Northeast Florida, Cole is busy shooting weddings, modeling portfolios, engagements, couples and food.

Having grown up in Northeast Florida, Cole is passionate about seeing how the area has grown and capturing the local culinary scene.

Christina Longo Christina has spent the past two decades honing her culinary and baking skills in hotel and restaurant kitchens from the Pacific Northwest to a patisserie just west of Paris, with stops in New York and Tokyo for good measure. Christina is currently Pastry Chef at Taverna San Marco, where she specializes in crafting house-made gelato and Italian-influenced pastries for the dessert and brunch menus.

Find her on Instagram @stelladolci30.

Calli Marie With a passion for making people happy with the sweeter things in life, Calli has made serious waves in the Jacksonville food scene as a professional baker. She currently manages the food program for BREW Five Points where she develops delicious weekly specials to complement specialty coffee and craft beer. Recently, she published her first cookbook, “Calli Marie BAKES.” Jay Mendoza Leading the culinary program at One Ocean Resort & Spa and Azurea, resort Chef Mendoza specializes in developing seasonal coastal menus with a devotion to locally sourced ingredients and bringing an upscale dining experience to the charming city of Atlantic Beach. His prestigious career has found him at the top kitchens in New York, Alaska, Louisiana and California, including three Michelin-star-rated restaurants.

Channi Higgins Channi, a wife, mom, cat lover and crafter, she works at the Floridian St. Augustine. Her love of baking started while baking with her mom at a young age.

Lexi Mire Lexi is a fine art photographer and one half of Jesse and Lex Wedding Co. Originally from Cape Canaveral, she's now digging her roots into Murray Hill. Her passion for photography started with creating self-portraits in secluded spots with her camera as company. Now, it’s all about spending time with others.

Crystal Israel The owner of Little Black Box, a micro-bakery based in Jacksonville, Crystal uses locally sourced seasonal produce whenever possible to make the best baked goods, jams and jellies, available at area farmers’ markets and online at littleblackboxbakedgoods.com.

Katie Parker Katie encourages people to trust their voice and tell their story. She adores libraries, Italian desserts and optimists.

Rona Jakositz Rona has been baking and cooking for friends and family for years. Now she bakes at The Urban Bean Coffeehouse Cafe. Her mom used to tell her stories about her grandma selling baked goods in her yard and feels that baking is in her genes.

Stefanie Keeler Born and raised in Miami Beach, Stefanie received a BFA from Jacksonville University with a concentration in photography. In-between shooting weddings and eating locally, she is a self-taught fiber artist and loves exploring Jacksonville.

Katie Riehm Katie is the owner of Sweet Theory Baking Co., where she is known as Baker/Doughnut Glazer/Product Developer/Social Media Ninja. Her food of choice at the bakery is a gluten-free muffin — light and moist with a perfectly crispy top.

Casey Shelton Award-winning cocktail artist and all-around incredible bartender, Casey is the Manager and Beverage Director at Dos Gatos in downtown Jax. With over 600 spirits at his disposal and over a decade in the business, his cocktails are everything you need in your life.

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EDIBLE TABLE

What's in Season?

Here’s a list of the produce and seafood you can expect to find at your local farmers’ market and on local menus in the coming months.

Don’t hesitate to ask where your food is grown and sourced.

PRODUCE

Limes

SEAFOOD

Arugula

Mizuna

Alligator

Beans

Mustard greens

Bass

Beets

Napa cabbage

Clams

Bok choy

Okra

Cobia

Braising mix

Onions

Drum (Red)

Broccoli

Oranges

Flounder

Brussels sprouts

Pecans

Grouper

Butternut squash

Persimmons

Mullet

Cabbage

Pomegranates

Oysters

Carrots

Pomelos

Pompano

Cauliflower

Pumpkins

Snapper

Chestnuts

Purslane

Shrimp

Cilantro

Radicchio

Spanish Mackerel

Chinese Spinach

Radishes

Spiny Lobster

Chives

Rutabagas

Stone Crab Claws

Collards

Salad mix

Swordfish

Cucumbers

Satsumas

Tilapia

Endive/escarole

Scallions

Wahoo

English peas

Sorrel

Fennel

Spinach

Grapefruits

Sunchokes

Green onions

Sweet peppers

Hot peppers

Sweet potatoes

Kabocha

Swiss chard

Kale

Tangelos

Kohlrabi

Tangerines

Kumquats

Tomatoes

Lemons

Turnips

Lettuce

Winter squash

Information provided by Florida Department of Agriculture, Florida Fish and Wildlife Conservation Commission, South Atlantic Fishery Management Council and other sources.

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SEASONAL PLATE

Chef Jay Mendoza of One Ocean Resort & Spa and Azurea uses seasonal butternut squash in this elegant appetizer.

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BAKED VIDALIA ONIONS WITH FRIED OYSTERS, GRITS AND ROASTED BUTTERNUT SQUASH Serves 4 | Recipe by Chef Jay Mendoza, One Ocean Resort & Spa and Azurea

This dish is a sophisticated start to a holiday meal or a dinner party.

INGREDIENTS

PREPARATION

For Onions

To make onions: Preheat oven to 275°. Trim top and

4 Vidalia onions, peeled

bottom of onions and place in a baking dish. Cover

3 cups chicken stock

three-quarters from top of onions with chicken and

1 cup beef stock 4 tablespoons unsalted butter

beef stock. Add a tablespoon of butter on top of each onion along with light brown sugar, thyme, black peppercorns, bay leaf and salt to taste. Bake onions,

¼ cup light brown sugar

turning them every 20 minutes, until golden brown,

2 tablespoons thyme leaves

about one and a half hours.

1 tablespoon whole black peppercorns

To make oysters: Drain oysters in a bowl. Beat eggs,

4 bay leaves

add drained oysters and let stand for 10 minutes.

Mix cornmeal, sugar, salt and pepper. Dip oysters

For Cornmeal Fried Oysters 24 raw oysters 1 large egg 1 cup cornmeal 1 teaspoon sugar 1 teaspoon salt 1 teaspoon pepper

in cornmeal mixture and fry in batches in deep oil at about 350°. Drain on dry paper towel to absorb moisture and set aside.

To make grits and butternut squash: In a sauté pan, cook bacon until crispy, then set aside. In a baking pan, season the butternut squash with brown sugar, cinnamon and apple juice. Roast until tender, then set aside. In a medium pot, bring 3 cups of water to a simmer. Slowly add grits, stir and cook until all water

For Creamy Grits with Roasted Butternut Squash

is absorbed, about 30 minutes, whisking occasionally.

4 slices bacon, cut into quarter-inch strips

Remove from heat, fold in parmesan and mascarpone,

1 small butternut squash, peeled and cut into small pieces 1 tablespoon brown sugar Pinch cinnamon ¼ cup apple juice 3 cups water 1 cup Congaree & Penn grits

then add thyme. Add salt and pepper to taste. Mix bacon with the grits and fold in the roasted butternut squash, saving a little for garnish.

To assemble dish: Arrange 2 tablespoons of grits mixture on each plate. Add a baked onion on top of the grits. Mix 2 tablespoons of grits with the fried oysters and fill the onion. Garnish with leftover squash and chopped parsley.

½ cup Parmesan cheese ½ cup mascarpone cheese 1 teaspoon chopped thyme Salt and pepper to taste

Photos by Cole LoCurto

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GREEK STUFFED MUSHROOMS Recipe by Eva LaRosa, Greek Street Kitchen

Love spanakopita? Try this gluten-free version, using mushrooms instead of phyllo dough, for an easy holiday hors d'oeuvre.

INGREDIENTS

4 pounds fresh spinach 1 tablespoon olive oil 1 small yellow onion, diced 5 scallions, sliced (green and white part) 1 teaspoon chopped garlic 1¼ cups feta cheese, crumbled ½ cup fresh dill, chopped Salt and pepper to taste 2 pounds mushrooms, caps only

PREPARATION Preheat oven to 375°. Sauté spinach in oil and cook until excess water has evaporated. Add onion and scallions and cook on medium heat until onion is translucent. Add garlic and continue cooking for another minute. Remove from heat and cool slightly. In a mixing bowl add spinach mixture along with 1 cup of feta and dill. Season with salt and pepper to taste, keeping in mind the saltiness of feta cheese.

Clean mushroom caps and place on lightly oiled cookie sheet or baking dish. Fill each mushroom with 1 tablespoon spinach mixture and top with a bit of crumbled feta. Bake for 30 minutes until mushrooms are tender.

Photos by Elise Crigar EdibleNEFlorida.com

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A BEGINNER'S GUIDE TO

HOLIDAY MEALS

Don't Fear the Fowl and Other Advice for Newbies WORDS, RECIPES AND PHOTOS STEFANIE KEELER

Hosting a holiday meal for the first time was an incredibly intricate process that I most definitely underestimated. Planning, shopping, coordinating all kitchen activities and cooking, all on my own, was a considerable amount of work. I learned a lot from the whole process, having never taken on the task before. The biggest lesson was to plan and complete as many tasks ahead of time as possible (fun fact: if you wait until the day before a holiday, you might not find a turkey that is unfrozen, which may impact your timeline). Keep the menu simple and always accept offers of help from guests.

With that said, here's a little checklist to help folks like me figure things out: FOUR WEEKS OUT * Invite friends * Check on seasonal ingredients * Plan menu * Decide what you will make and what guests will bring * Order fresh turkey (or purchase frozen) * Write out shopping list THREE WEEKS OUT * Check cooking equipment, serving dishes and utensils for all dishes on the menu * Plan decorating theme and table decor * Create music playlist TWO WEEKS OUT * Shop for beer, wine and other beverages * Plan schedule for oven use on day of holiday cooking ONE WEEK OUT * Confirm guest list and make sure you have enough chairs * Pick up fresh turkey * Complete grocery shopping of all non-perishable ingredients (don’t forget to buy bread for leftover turkey sandwiches) * Wash tablecloth and napkins THREE DAYS BEFORE: * Start defrosting frozen turkey in refrigerator * Go shopping for fresh vegetables

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* Forage for tablescape and centerpiece decorating * Clean out refrigerator in anticipation of leftovers ONE DAY BEFORE: * Prep ingredients for side dishes * Mix together stuffing ingredients and store in refrigerator * Print out menu for guests * Set table and decorate * Chill beverages DAY OF: * Start cooking early and follow schedule * Bake dessert after turkey is done * Eat, drink and be merry — have fun! * Put leftovers away or share with guests

TOOLS & EQUIPMENT * Meat thermometer * Roasting pan and rack * Baster * Carving knife * Baking dishes * Leftover containers * Table linens * Silverware, plates and glasses

Karina Aragon-Buchanan helps with the turkey carving duties.

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SAUSAGE LEEK STUFFING INGREDIENTS

1 pound sausage links 2 tablespoons butter, melted 1 medium leek, chopped 2 cloves garlic, minced ½ cup mushrooms 1½ packages of potato bread buns ¼ cup (½ stick) butter, melted 1½ cups milk

PREPARATION If sausage has casing around it, remove from sausage and crumble meat in a bowl. Set aside. Sauté leeks and garlic in 2 tablespoons butter for 30 seconds. Add crumbled sausage and mushrooms. Cook stirring occasionally, until browned.

In a large bowl, tear up bread into small pieces and add milk and a quarter-cup of melted butter. Soak bread in mixture for five to 10 minutes.

Once sausage mixture is cooked, add to the bread/milk bowl and mix well with your hands. Take mixture and spread evenly about 1-inch thick on the bottom of a 8x8-inch baking dish.

Pop in the oven alongside the turkey and bake until golden on top.

Keep the menu simple and don't be shy about accepting offers of help from guests.

ROAST TURKEY WITH HERBS INGREDIENTS

1 (12-pound) whole turkey Herb Rub 3/4 cup olive oil 3 tablespoons minced garlic 2 tablespoons chopped fresh rosemary 1 tablespoon chopped fresh basil 1 tablespoon Italian seasoning 1 teaspoon ground black pepper Basting Sauce 1 cup white wine ½ cup orange juice ¼ cup (½ stick) butter, melted

PREPARATION Preheat to 375°. Wash the turkey inside and out, pat dry.

Remove any large fat deposits. Loosen the skin from the breast. Careful not to tear skin when loosening it.

To make herb rub: Combine herbs and olive oil. Set aside.

To make basting sauce: Whisk together wine, juice and butter and set aside.

Use your hand and spread the herb rub all under and on top of the turkey skin. Place the turkey on a rack in a roasting pan. Add about a quarter-inch of water to the bottom of the pan. Roast in oven three to four hours or until the internal temperature of the bird reaches 180 degrees F (80 degrees C).

Every 30 minutes or so, use a turkey baster or ladle and spoon basting sauce over turkey.

Top: (left to right) Anastasia Arbatskiy, Alex Coleman, Jared Rypkema and Karina Aragon-Buchanan gather for a holiday feast.

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ENDIVE AND FRUIT SALAD WITH POPPY SEED DRESSING

PREPARATION Preheat oven to 425°. In a large bowl, mix together the flour, baking soda, baking powder, salt and sugar. Add the cold, cubed butter and crumble with your fingers until it is a consistency that resembles coarse crumbles. Add the cheddar cheese, rosemary and black pepper. Stir to combine and then

INGREDIENTS

add the buttermilk. With a heavy wooden spoon, combine the

2 heads French endive

ingredients, making sure to not overwork the dough. In 1/3 cup

half a grapefruit

scoops, drop the dough in dollops straight onto the prepared baking sheet. Sprinkle with more black pepper and bake for 12

1 orange

to 15 minutes or until the biscuits are brown on top.

Juice from half a lemon Poppy Seed Dressing

VEGAN CRANBERRY APPLE CRISP

1/3 cup sugar 1 teaspoon salt 1/3 cup wine vinegar 2 teaspoons mustard

INGREDIENTS

1 cup olive oil

For the Filling

1½ tablespoons poppy seeds

1½ cups tart apples, peeled, cored and chopped 1 cup cranberries, fresh or frozen ½ cup sugar

PREPARATION

To make dressing: Dissolve the sugar, salt and mustard in the vinegar. Add the oil. Beat until the dressing is well blended. Stir in the poppy seeds and shake well.

To assemble salad: Separate endive leaves. Peel grapefruit and orange and cut into 1-inch pieces. Toss together with lemon juice.

1½ tablespoons all-purpose flour For the Topping ¾ cup oats ¼ cup all-purpose flour ½ cup brown sugar ¼ cup vegan margarine such as Earth Balance, melted

ROSEMARY AND CHEDDAR DROP BISCUITS

¼ cup pecans, chopped

PREPARATION Preheat oven to 350°.

INGREDIENTS

2¼ cups all-purpose flour

To make filling: In a medium bowl, combine apples,

¼ teaspoon baking soda

cranberries, sugar and flour. Set aside, stirring occasionally.

1 tablespoon baking powder

To make topping: In another bowl, combine oats, flour, sugar,

1 teaspoon kosher salt

melted margarine and chopped pecans. Be sure the mixture

1 tablespoon granulated sugar ½ cup (one stick) chilled unsalted butter, cubed 1¼ cups shredded cheddar cheese 1 tablespoon rosemary leaves, chopped 1 teaspoon black pepper

November/December 2017

To assemble: Spoon the cranberry mixture into individual ramekins or baking dish. Crumble the topping mixture over the cranberry mixture. Bake for 30 to 40 minutes (depending on the size of the dish you are using).

1⅓ cups buttermilk 20

is coated with the margarine and resembles coarse clumps.

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Earth & Fire

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WORDS KATIE PARKER | PHOTOS JENNA ALEXANDER

Making ceramic cookware may be an

ancient trade, but it is alive and well today, from hobbyists to professionals, and the essence of the craft is the same.

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Gayle Prevatt's love for working with clay began as a child and she now makes ceramic cookware at Moultrie Creek Studios in St. Augustine.

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P

eople have been playing with mud for thousands of years. Indigenous people native to our region, like the Timucua and Guale, made pots for storing and cooking food with clay from the banks of rivers and inlets. They blended coils of clay, scored the outside with designs and baked them in an open fire pit. These earthenware pots could be sealed with a coating of oil, pitch or fat. People later discovered the process of adhering ash glaze to the pots, thus making them truly impervious to liquids. Spanish explorers transported olives to Florida in clay jars, the remnants of which are well documented.

Making ceramic cookware may be an ancient trade, but it is alive and well today, from hobbyists to professionals, and the essence of the craft is the same.

Along with an eye for design, potters need a solid understanding of the periodic table of elements. The properties of finished ceramics are directly related to the elements in the clay, and a potter needs to be familiar with certain compounds and the way they impact a finished piece. A potter can mix her own clay by combining prescribed ratios of compounds. In other words, she follows a recipe. After the clay rests and is molded, it’s time to put it in the oven.

A piece of pottery is often baked in a kiln (fired) at very high temperatures at least twice. First, the bisque firing transforms the wet clay into a dry, porous material that is ready to receive a glaze. Next, the glaze firing adheres the glaze to the pottery, creating a shiny, impervious coating. Even though the process for creating ceramics is systematic, there are innumerable possibilities for the end product. Ceramics rely entirely on infinite combinations of elements in the clay and glaze. Even changes in the weather, which can be swift or unexpected, affect the workability of the clay. In the end, when earth and fire meet in the kiln, a potter relinquishes control to the elements.

Gayle Prevatt, an owner of Moultrie Creek Studios in St. Augustine, began her journey with clay as a child,

playing in the mud of the St. Johns River. Later, Prevatt took formal lessons and was eventually hired by the state of Florida to create pottery in the authentic manner of the Guale tribe. She came full circle and was back to digging in the mud, this time in the San Sebastian Inlet. As her studies matured, Prevatt was drawn to the Spanish and English forms of Majolica, colorful ceramics with images of food and animals painted on a light background. That influence is clearly seen in her portfolio of dishware that is both whimsical and useful. Prevatt believes the role of potters in society remains unchanged — to provide beautiful, functional heirlooms to members of the community.

The relevance of handmade vessels for food and drink is also evident during a visit to Westside Studio Clayarts in St. Augustine. Potters Toni DeWitt and Bob Heim are both trained artists skilled in a number of media. They chose to focus on clay because they made a conscious decision to develop a business that could be personalized and regionally focused. Their aesthetic can be defined as “fine function.” Most of their orders are for custom-made dinnerware from people who have a fervent romance with pottery. The depth and gloss of the blue-green pottery at the Westside Studio is certainly enough to inspire love.

In the end, when earth and fire meet in the kiln, a potter relinquishes control to the elements.

“It’s almost genetic,” Heim said in reference to the mysterious reason so many people feel an emotional tug toward artisanal ceramics. Clay is literally earth and pottery holds a collective memory of our direct connection to the soil and the elements and the fragile heft of pottery may remind us of our own lives.

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DeWitt said that pottery “can make a house a mansion and make a home rich.� Meals are often the centerpiece of family life but the vessels that transport that nourishment are often undervalued. When given the same attention as the food, those vessels provide an aweinspiring foundation.

Prevatt would certainly agree. Her own cupboards are filled with ceramics she has collected over the years.

Both she and DeWitt carefully choose which dish to use for each meal. Prevatt lets the story of each piece guide

her decision-making so that a meal is an experience of time-travelling through memory. DeWitt considers shape, color, size and purpose so that every meal is a work of art and her senses begin feasting before she takes the first bite.

When we bring the presence of local artisans into our kitchens, through items like pottery and other carefully curated regional products, even cooking alone becomes communal. Eating locally gains another layer of meaning, and we are moved to joy by a glossy bowl of oranges, by both the fruit and the container in which it sits.

Meals are often the centerpiece of

family life but the vessels that transport that nourishment are often undervalued.

Subscribe 6 issues a year. Right to your door.

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Chefs at home Cooking up Holiday Traditions

Holiday gatherings provide the perfect backdrop for traditions in the kitchen.

Many of us have family favorite dishes that only appear this time of year, often with a special significance beyond just a delicious taste. Perhaps it is Grandmother’s sweet potato casserole, baked in the same dish she used, or Aunt Lynda’s Swedish meatballs made every year for her Christmas Eve birthday bash. Even chefs have recipes that always have a spot on the table during holiday celebrations. Edible caught up with a few local chefs to learn why the dishes have become part of their traditions at home.

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Chef Marcel Vizcarra Photos by Amy Robb

Back in 2005, when I was taking my very first classes of culinary school at Le Cordon Bleu in Lima, I always tried to prove myself, especially to my mother (who is very particular about cooking). I started working on a recipe for the holidays with the techniques I was starting to learn from this French culinary school. These techniques, such as roulade and farci (stuffed meat), were new to both my mom and I, and threw us for a loop. We tried making a dish using these techniques that Christmas and my mom helped me modify the recipe using more Peruvian ingredients rather than French.

That’s how "Mom and Me Pork Roulade" became a holiday tradition in our home.

Chef Marcel and Anna Vizcarra welcome guests to their home with a special holiday meal.

HOLIDAY PORK ROULADE Recipe by Chef Marcel Vizcarra

INGREDIENTS

PREPARATION

For the Stuffing

To make marinade: Chop all ingredients together

½ pound smoked chorizo or kielbasa, diced

into a fine paste (using a blender or food processor

½ pound smoked gouda, diced

will result in a very bitter marinade).

½ pound queso fresco, diced

To make stuffing: In a medium bowl, mix the

4 teaspoons heavy cream 1 teaspoon Aji Amarillo paste Salt and pepper

chorizo or kielbasa, cheeses, heavy cream and Aji Amarillo. Chill in refrigerator for 30 minutes.

To assemble pork: Preheat oven to 425°. Butterfly

1 pound butter, frozen 1 (2-pound) pork tenderloin

the pork tenderloin by making a lengthwise cut into the center of the tenderloin. Do not cut all the way through to the opposite edge, so that the flaps remain attached. Slice until the pork is flat.

For the Marinade 1 teaspoon fresh oregano, chopped

Season with salt and pepper. Spread stuffing on the pork and roll up, securing with twine. Coat

1 teaspoon dry oregano

a large sauté pan with vegetable oil. Add pork,

1 teaspoon fresh garlic, chopped

seam-side down and cook four minutes or until

Juice and zest from 2 large navel oranges 1 teaspoon salt

browned, carefully turning occasionally. Place pork into a baking dish and brush with marinade. Bake for 45 minutes or until a thermometer inserted in the center registers 140°. Remove pork from pan

1 teaspoon pepper

and let stand five minutes before slicing.

For the Sauce

To make sauce: Crush whole garlic and leave skin

3 cups heavy cream

on. Heat cream and crushed garlic in saucepan

1 head fresh garlic

on medium heat until hot, then reduce heat to low.

Reduce cream to about 2 cups. Season with salt.

½ teaspoon salt

Strain into a bowl, pressing gently on the garlic to extract more liquid.

For Garnish 8 golden potatoes

To make garnish: Cook golden potatoes in boiling

1 teaspoon butter

water with a pinch of salt until tender, then drain.

1 teaspoon olive oil

Heat a skillet, add oil, butter and rosemary. Sauté

1 teaspoon fresh rosemary, coarsely chopped

for two minutes, then add potatoes and toss to coat with rosemary.

To serve: Slice pork roulade. Pour cream sauce on each plate, place potatoes and roulade on top and garnish with fresh herbs.

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Chef Vernetta Borden Photo by Elise Crigar

CRAB & LOBSTER AU GRATIN I started making this dish 10 years ago. I had just graduated culinary school a few months before the holidays, and thought about doing something different from the traditional dishes we always made that would use my new culinary training. LOL! My family loved the dish, and it’s been on our menu ever since. I like to serve it with my homemade holiday pepper jelly.

INGREDIENTS

1½ quarts whole milk 1 cup butter 1¼ cups flour ½ cup white wine 2¼ cups Parmesan cheese 1 pound lump crab meat 1 pound fresh lobster meat Salt to taste ¼ teaspoon white pepper 2 cloves garlic ½ teaspoon smoked paprika

PREPARATION Preheat oven to 350° and grease baking dish.

Heat milk in a large sauce pan. Do not bring to a boil. Melt butter in separate sauce pan over medium heat. Whisk in flour and cook until honey-colored. Slowly add warm milk to mixture until it thickens. Add white wine, parmesan cheese, crab meat, lobster, salt and white pepper and combine. Pour in baking dish, sprinkle with Parmesan cheese and smoked paprika and bake for 15 to 25 minutes.

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Chef Roderick (Pete) Smith Photo by Amy Robb

SOUTHERN CORNBREAD The one thing I always love about the holidays is my grandmother's cornbread. As kids, we would always race to the kitchen to eat first so we could get a crispy piece. She would make the batter and I would sneak in the kitchen and just eat the batter, then she would always yell and tell me to get out of the kitchen. I can remember it like it was yesterday, with the skillet, the bacon fat and you could always smell the sugar. She's always one of my inspirations during the holidays — that's why I love making cornbread to this day.

INGREDIENTS

1½ cups cornmeal 1½ cups flour 1 tablespoon baking soda 1 tablespoon salt 2 tablespoons sugar 2 eggs 1½ cups milk 6 tablespoons unsalted butter, melted 2 tablespoons bacon fat

PREPARATION Whisk together cornmeal, flour, baking soda, salt and sugar in a large bowl. In another bowl, beat the eggs and milk until combined. Mix into dry ingredients. Stir in the melted butter.

Put bacon fat in a 10-inch cast-iron skillet and put the skillet into the oven. Preheat the oven to 350° with the skillet inside. When the oven is hot, take out the skillet. Add the cornbread batter and make sure it is evenly distributed in the skillet. Turn oven up to 375°. Bake for about 25 to 30 minutes, or until the edges are beginning to brown and a toothpick or knife inserted in the center of the bread comes out clean. If you jiggle the skillet or touch the center the cornbread should not move. Remove from the oven, brush with butter, then let rest for 15 minutes.

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Our Harvest Diaries

Flounder

F

lounder is a flaky fish with a mild, sweet taste.

Because of its mild flavor, it is very versatile. It can be used in many different recipes and is great baked, sautĂŠed, pan fried, stuffed, broiled and steamed. It is especially tasty when cooked with white wine. Not only is flounder delicious, but it is an excellent source of lean protein and is low-calorie and low-fat. It is full of selenium, phosphorus, choline and many vitamins, and unlike many other fish, it is low in heavy metals. The Dietary Guidelines for Americans recommend eating at least 8 ounces of seafood per week, and flounder makes for a healthy choice that everyone is sure to love.

Learn more from Karen, our nutrition specialist, at: ackermancancercenter.com/blog

Photos by Amy Robb

EDIBLE INGREDIENT

FENNEL-LEMON FLOUNDER Recipe by Karen Ambrosio, Ackerman Cancer Center

INGREDIENTS

2 cups carrots, julienned 1 red onion, julienned 2 cups fennel bulb, julienned 2 large cloves garlic, minced

PREPARATION Preheat oven to 350°.

SautĂŠ carrots, onion, fennel bulb, garlic, salt, pepper and olive oil in a medium pan on high heat for about five minutes. Arrange the vegetables on each parchment paper square, dividing evenly. Place the fish fillet on top of the

Salt and freshly ground black pepper

vegetables and season with salt and pepper to taste.

2 teaspoons olive oil

Combine lemon juice, white wine, fennel seeds and salt and pepper to

4 flounder fillets

taste. Spoon mixture evenly over the fillets. Place 1 tablespoon butter and

1 teaspoon lemon juice

two lemon slices on top of each fish. Fold parchment over the fish, then roll

1/2 cup white wine

and crimp the edges together tightly. Place the packages on a large baking sheet and bake for 15 to 20 minutes or until cooked (cooking times may

2 teaspoons crushed fennel seeds

vary according to fillet size). Transfer packages to individual plates, open and

4 tablespoons butter

decorate with the freshly chopped fennel. Serve with rice.

8 lemon slices, seeds removed 4 large squares of parchment paper Fresh fennel leaves, chopped

Food traditions such as The Feast of the Seven Fishes are a big part of holiday gatherings. This Christmas Eve meal is often part of Italian-American celebrations, and it reflects the practice of abstinence from red meat until Christmas Day. Whether you are serving one fish or seven, this dish is an easy way to incorporate local seafood onto the menu.

GROWING THE GOOD LIFE

GOURD-EOUS Winter Squash for the Win WORDS LAUREN TITUS | ILLUSTRATIONS SARAH QUATRANO

SPAGHETTI SQUASH

BUTTERNUT

BUTTERCUP

ACORN

A cylindrical shape ranging in color from pale cream to bright yellow.

Long pear shape with yellow-tan rind and thick, bright orange-yellow flesh.

Compact and round, green with pale-green striations.

Firm, dense orange flesh.

Named for its acorn shape, dull green rind and orange flesh.

FLAVOR Mild-tasting, not very sweet.

FLAVOR The sweetest winter squash.

FLAVOR Sweet, creamy flavor and texture.

FLAVOR Mild flavor, slightly sweet, tender flesh.

HOW TO USE IT Bake or steam. Its firm texture holds up well to stir-fry.

HOW TO USE IT Roast, bake, mash and saute. Great for stuffing as a main course.

HOW TO USE IT Roast or steam, then scrape the flesh into strands. Alternative to pasta, in casseroles or gratins.

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HOW TO USE IT Roast or saute. Puree and use in soups. Grate raw squash as a garnish on salads. Cut the neck from the body and work with each section separately.

edible NORTHEAST FLORIDA

Traditionally eaten in colder months, winter squash is actually planted in the spring or late summer and harvested in the fall. Technically a fruit, they come in a variety of flavors, shapes and sizes, with hard rinds and orange or yellow flesh and can be stored for up to six months.

Winter squash is considered to be very nutritious and a good source of vitamins A and C, potassium, fiber, niacin, folic acid and iron.

Winter squash are vining plants that need room to roam. If you have a small garden, set up a trellis, grow bush or semi-vining types. In Northeast Florida, they should be planted in March or August.

Flavors are generally mild-to-sweet and work well with other seasonal ingredients, while the orange and yellow flesh adds a pop of color to dishes.

KABOCHA

DELICATA

HUBBARD

SEMINOLE PUMPKIN

Large, round and squat.

The name is Japanese for squash.

Oblong, cream-yellowcolored skin with green yellow or orange stripes.

One of the largest winter squashes. Dark green to pale gray-blue skin.

FLAVOR Nutty, earthy flavor with a touch of sweetness.

FLAVOR Similar flavor to sweet potatoes, slightly nutty.

FLAVOR Rich, sweet pumpkin flavor.

Pear-shaped or spherical with an incredibly hard shell or rind, ranging in color from deep gold to light salmon on the outside with deep orange flesh.

HOW TO USE IT Roast or bake. Firm flesh holds up well in stews or soups. Use as a pie filling.

HOW TO USE IT Skin is edible. Slice widthwise to create scalloped circles, then roast. Also good stuffed.

HOW TO USE IT Roast and mash. Great in pies.

FLAVOR Similar to a slightly sweet butternut squash.

HOW TO USE IT Baked or roasted. Use in pies, cookies and empanadas.

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GLUTEN-FREE Fad or Fact of Life?

WORDS CHRISTINA LONGO | ILLUSTRATIONS SARAH QUATRANO

If you walked into a Jacksonville-area restaurant 10 years ago and

asked about the gluten-free menu options, you may have been met with a blank stare from your server and confusion in the kitchen about what exactly you were looking for or trying to avoid. Even today, as gluten-free, vegan, paleo and allergy-friendly diets have become more common, even trendy, it’s not clear if it’s just a fad or a legitimate health issue.

In the last decade, the number of Americans diagnosed with some level of gluten intolerance has skyrocketed from 1 in 2,500 to 1 in 133. Many nutritionists attribute this to the shift in America towards a sugar- and carb-heavy, grab-and-go diet as our lives get increasingly accelerated. When the FDA introduced the original Food Guide Pyramid in 1992, it was weighted heavily towards grains, recommending 6 to 11 servings per day, ideally “whole grains.” This didn’t leave much room for the fresh fruits, vegetables and lean proteins at the top. Wheat flour has become such a staple of our diet in the last two generations, it’s not surprising we would start to see some reaction to a grain that is hard for the human digestive system

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to break down, especially while it’s being bombarded by so many other stimulants, sugars and food additives.

To understand the offending ingredient, it’s important to know what it is. Gluten is the protein found in wheat, rye and barley. It gives texture and strength to baked goods made with wheat flour and provides the structure for breads and cakes to rise. For people with celiac disease, an autoimmune disorder found in 1 percent of the American population, consuming gluten causes their body to launch an immune attack on the small intestine. The resulting symptoms may include gastric distress, anemia, weight loss, joint pain, muscle cramps, migraines or thyroid and memory

problems. With continued consumption of wheat products, malabsorption of nutrients in celiac sufferers can lead to other health problems such as cancer, diabetes and heart disease. It is critical for someone with celiac disease to avoid gluten and wheat containing foods — a particle as little as 20 parts per million will set off this immune response.

It’s also imperative to understand the difference between a food allergy, an immediate hypersensitive immune response to a food protein such as the anaphylaxis common with shellfish or peanut allergies, and a food intolerance, which is a delayed sensitivity that can be caused by the body’s inability to digest a food substance, such as lactose intolerance.

Celiac disease is on the extreme end of the food intolerance spectrum. About 3 million Americans are currently living with the disease, which has no cure and is managed solely by diet. Over the last decade, a diagnosis of non-celiac gluten intolerance has become more common. This can mimic some of the symptoms of celiac disease, and may be caused by a lack of digestive enzymes to break down the proteins in wheat, rye and barley. Around 18 million Americans have been diagnosed with non-celiac gluten intolerance to date, and the number is climbing rapidly.

The number of Americans following a gluten-free diet has tripled since 2009, whether for fashion or for real health benefits.

More people are self-diagnosing and treating gluten intolerance by removing the offending protein from their diet and managing their health themselves, without costly diagnostic tests and the medicines that would be used to treat the symptoms. This sounds like a winwin situation. What harm and what good can possibly come from removing a nonessential nutrient (gluten) and replacing it with more wholesome, less-processed grains?

For Ginny Nehring, the Research and Education Manager for Native Sun, the question hits close to home. Her son was diagnosed with celiac disease in 1998, at 8 years old, after 6 painful years in doctors’ offices trying to find the answer to his health problems.

As she said, “Twenty years ago, gluten-free was not a buzzword. It became my mission and passion to learn everything I could about this diet to restore my son’s health.” Nehring took up the challenge first by “cleaning up” her home kitchen to remove all traces of gluten. She was determined to keep her son healthy by feeding the entire family a gluten-free diet, including all desserts. She had to find and develop recipes that would please everyone’s palate, so no one would feel they were missing out.

In the late-1990s, Native Sun was the only store offering anything gluten-free, and it was minimal.

Nehring was mail-ordering

ingredients, and at the same time, petitioning Native Sun owner Aaron Gottlieb to bring in more products. She would bring him samples of her homemade gluten-free items, and he responded by asking her to come work for him. In 2003, she accepted that offer, and began the process of transitioning Native Sun’s bakery to a completely clean gluten-free facility, which was completed in 2010. “Clean” means there can be no contamination from gluten, which becomes airborne in flour and can pose a threat to someone with celiac disease even in that small quantity (20 ppm, which Nehring refers to as the proverbial “crumb in the butter”). As of 2017, while several local bakeries and restaurants offer gluten-free menu options, including desserts, Native Sun’s bakery remains the only dedicated gluten-free facility.

Nehring expressed concern about the popularity of gluten-free options hurting celiac sufferers, who may have a false sense of security about the precautions chefs and bakers are taking in their preparations of gluten-free menu items. There is not a standardized certification that manufacturers or even small scale bakers need in order to label their products gluten-free. If it’s a lifestyle choice and not a medical concern, those options may be completely safe. However, it’s important for chefs to be aware and educate their staff and customers that within a kitchen serving foods containing wheat and gluten, there is still the potential for a celiac sufferer to get sick through cross-contamination.

When Dr. William Davis’ “Wheat Belly” hit the bestseller list within a week of publication in 2011, it really kickstarted the trend to eliminate wheat and excess grains from the diet. The benefits advocated were weight loss, increased energy and mental clarity. Dr. Davis cites the changes in modern agriculture that have altered the structure and digestibility of wheat proteins, just within the last 50 years. We are not eating the same wheat our grandparents did, and if you look back just a few generations more, you will see that most of our ancestors weren’t eating wheat at all! Modern wheat is bred for high yield and low nutritional content. The pesticides used to manage its growth may remain within the grain and could contribute to the toxic overload on our environmental and bodily systems.

Is gluten more trouble than it’s worth to continue consuming?

With our penchant for sweet rewards and desserts, there’s a slim chance we’ll give up those treats any time soon. As a result, we see the rise of gluten-free pastries, which are a challenge to perfect, but also a necessity for those with celiac disease and gluten sensitivities if they

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want to continue enjoying those celebratory foods along with family and friends.

Anyone who has tried their hand at baking can attest there is a scientific method to following a recipe and getting consistent results. Baked goods require a delicate balance of protein, liquid, fat and leavening to rise and set properly when placed in the oven. For traditional cakes made with wheat flour, the gluten builds the scaffolding for the egg and baking powder or soda to achieve their maximum height. In breads, the higher gluten of a hard wheat flour gives the yeast legs to climb. These gluten-dependent reactions create the familiar tenderness in cakes and chewiness in breads and pizza doughs that we crave. When gluten is removed, different laws are in effect. There are principles of substitution that need to be applied. Gluten-free pastries often require more baking powder to rise and more liquid to compensate for heavier, absorbent flours like potato and rice flour.

Starches, such as corn or potato, need to be added to a gluten-free flour blend to replace some of the elasticity of gluten, and gums (xantham, guar) are used to stand in for the structure the gluten would provide.

Successful gluten-free baking entails much trial and error, especially if trying to recreate a beloved recipe without the gluten. Whether your mom baked from scratch or used a cake mix, you likely have an idealized version of your favorite treat based on decades of bakers perfecting formulas with wheat flour. It is what we grew up on — what we’ve come to expect. And that creates a great challenge for bakers trying to give us the same sensory satisfaction with alternative flours that may carry different flavors and textures on our tongues. In the last 5 years, gluten-free flour blends have become widely available and can be found in most grocery stores. Most of these blends make an excellent substitute for all-purpose wheat. Bread doughs are more challenging because of the higher protein and structure required when working with yeast, but commercially available glutenfree breads are improving.

Ginny Nehring loves the challenge of gluten-free baking, and her labor of love has driven her to create exceptional baked goods with alternative flours. She expressed that the most insulting thing you can say to her is, “This tastes good … for gluten-free.” Her passion is to “make people that need a gluten-free diet

WHERE TO FIND GLUTEN-FREE BAKED GOODS JACKSONVILLE/JAX BEACH * Native Sun Natural Foods Market, the area’s only dedicated gluten-free bakery * Sweet Theory Baking Co. * Kathy’s Table * Sweet by Holly * Shakti Life * Seagull Bakery * The Ugly Cupcake Muffinry and Cafe ST. AUGUSTINE * Luli’s Cupcakes * Creme de la Cocoa * Hot Shots Bakery ORANGE PARK * Urban Bean Coffee House

Successful gluten-free baking entails much trial and error, especially if trying to recreate a beloved recipe without the gluten.

PALM COAST * Wild Rabbit Café

understand that life doesn’t have to change — that you don’t have to go without. You can still eat that cake or pie and celebrate with everyone else.” I think she best sums up the challenge and the reward of creating delectable gluten-free treats. “Food is social. I never want anyone to feel excluded, especially by something as wonderful as dessert.”

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Fernandina Beach

Plan a ho liday get aw ay to N o r the as t AWARD-WINNING CHEF | DOWN-HOME SOUTHERN EATS

Flo rida’s his to ric A melia Island.

510 South 8th Street, Fernandina Beach www.undergroundkitchen.co | (904) 310-6374

FRESH | SEASONAL | MADE-FROM-SCRATCH

CAFÉ | CATERING | GOURMET GIFTS

20 South 5th Street | (904) 432-7671 burlingamerestaurant.com/reservations Dinner Tues. - Sun. starting at 5:30

503A Centre Street | (904) 277-9779 | thepicnicbasketamelia.com Tuesday - Saturday 11:00 am to 5:00 pm, Sunday 10:00 am to 4:00 pm

GLUTEN-FREE BANANA OAT PANCAKES Makes about 6-8 medium-sized pancakes | Recipe by Chef Christina Longo

For a hot breakfast any day of the week, here’s a simple pancake recipe that comes together almost as quickly as your morning smoothie!

INGREDIENTS

2 bananas

PREPARATION In a blender container or with a stick blender, blend all ingredients together

2 whole eggs

until smooth. Allow to stand 10 minutes to thicken slightly before cooking.

½ cup gluten-free rolled oats*

Heat skillet on medium-low. Coat lightly with pan spray or cooking oil (I like

½ teaspoon baking powder 2 pinches of salt

to use coconut oil for the flavor). Drop batter onto preheated skillet in 2 tablespoon portions. When surface begins to bubble and set, flip and finish cooking. These brown and cook quickly due to the natural sugar content of bananas, so keep a close eye on them! Serve with real maple syrup or your favorite pancake topping. Makes about 12 medium-sized pancakes. *Always look for certified gluten-free oats to be sure they are not crosscontaminated with wheat.

Photo by Amy Robb

EDIBLE DIY

SALT DOUGH

Ornaments

WORDS ALANNA DONLEY GOWENS | PHOTOS ELISE CRIGAR

As an educator, I am always looking for fun things to do with children that keeps their hands busy while creating. Working with any type of dough, clay or beeswax is a great tool for younger children to work on fine motor skills. I like to mix up salt dough because it uses common ingredients I already have on hand. As a clay-like mixture, it can be used to make ornaments, beads and so much more.

The holidays are a great occasion to gather the ingredients and make a batch of salt dough. The kids will love to decorate and give as gifts or hang them on a tree. We have made them in the past and used the colored dough as beaded ornaments for decorating and to put on packages as a gift topper.

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MATERIALS

¾ cup salt 2 cups flour Natural food coloring such as turmeric, matcha powder, paprika, cinnamon, beet or cocoa powder 1½ cups water

INSTRUCTIONS

1 | Combine salt and flour in a medium bowl. If you want to create colored dough, divide salt-flour mixture into

separate bowls for each color.

2 | Sprinkle powdered food coloring into salt-flour mixture and combine. To color the dough, you can also use paint that can be put in the oven.

3 | Slowly add water until all the ingredients are combined.

The mixture should be more on the dry side. If the dough is too crumbly, add more water. If it’s too sticky, add a little more flour.

4 | Knead dough and roll out with a rolling pin on a floured surface, about half an inch thick.

5 | Use cookie cutters to cut shapes. For ornaments, poke

holes in the top of the shape to hang string. For beads, roll spheres and poke holes with a wooden skewer through the middle.

6|

Place shapes on parchment-lined baking sheets and dry-bake in the oven on the lowest setting for three hours.

7 | Once cool, you can also decorate by painting with acrylic or kids’ paint and string them to be used as ornaments or beads.

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Holiday

GIFT GUIDE Our region is full of local artisans and makers who help create a vibrant community in Northeast Florida. This holiday season we encourage you to support our advertising partners whenever possible. #loyaltolocal

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Creative Grain Studio Creative Grain Studio Gift Card for Sign Making Purchase a gift card for a workshop or book a private event at Creative Grain, a make and take crafting studio located in beautiful San Marco.

Classes Starting at $28 1814 Hendricks Ave., Jacksonville | creativegrainstudio.com

Topsy Toffee White Chocolate Toffee This white chocolate toffee is homemade from a family recipe, preserving a tradition of delicious Southern sweets and maintaining the highest standards for authentic ingredients and no artificial flavors or dyes. Each batch is made in Jacksonville. The reusable packaging makes this a perfect on-the-go treat for an outdoor adventurer.

Available at farmers' markets and retailers throughout the region. | topsytoffee.com

Grater Goods Customized Cheese & Charcuterie Board

Bold Bean Coffee Roasters Bring on the Beans Never run out of fresh-roasted coffee again. Treat yourself, family or friends to weeks or months of roasted-to-order Bold Bean Coffee, delivered directly from the roastery to your front door.

Subscriptions starting at $38.

Free shipping with promo code EGG17. boldbeancoffee.com

Grater Goods' customized cheese and charcuterie boards are a perfect addition to holiday parties or meals. Made to order, featuring an array of hand-picked artisanal cheeses and charcuterie, most made by producers right here in the U.S. Each board can be customized to your tastes, preorder required before pick-up.

Starting at $30 1080 Edgewood Ave. S. #9 Murray Hill | 904-203-8533

Stubbees Honey Stubbees NEW Whipped Honey Holiday Box Set Give a gift that's good for the bees! Stubbees new holiday box set includes five flavors, including two exclusive new flavors, proudly packaged in a handcrafted, foil-pressed box made by local artisans. Nothing could be sweeter.

Available at Native Sun Jax, Andrew's Homestead, Southern Roots Filling Station, Urban Bean Coffeehouse Cafe, and Vintage Arts Inc. | stubbees.com

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The Rosy Cheek

The Rosy Cheek

Moon Juice Spirit Dust

Sun Potion's Yin Power

Moon Dusts are custom blends of adaptogenic superherbs and super mushrooms that help combat the effects of stress to nourish the body, beauty and consciousness from the inside out. Choose from Spirit, Beauty, Power, Brain, Dream and Sex dust or get the multi-box that has sachets of each! $38 77 San Marco Ave., St. Augustine therosy-cheek.com

A blend of organic and wild-harvested herbs crafted to nourish feminine energy and harmonize the whole system from the inside out. Can be added to smoothies, coffee, tea or enjoyed by the spoonful as is! This formula may support immunity, energy levels, hormonal balance, mental clarity, radiance and libido! $115 77 San Marco Ave., St. Augustine therosy-cheek.com

Main Made Studios Custom Metal Fabrication Main Made Studios is known for their custom metal fabrication based out of Jax Beach. These small-batch, plasma-cut designs are just one of our specialties. They take pride in their craftsmanship and work with mostly steel and aluminum.

Don’t stump yourself on gift ideas, pick from the Main Made collection of designs or create your own unique style! $25-40 mainmadestudios.com

Pawfection Bakery Grain-free Dog Treats Pawfection Bakery takes a healthy approach to dog treats.

Grain-free recipes are handcrafted in small batches with the finest all-natural, human-grade ingredients. The perfect treat for pups with allergies, a sensitive tummy or just a healthy appetite for gourmet flavors like peanut butter, sweet pawtato and blueberry banana. $19.99 pawfectionbakery.com

Front Porch Pickings Gift Card Give the gift of fresh, local and convenient produce!

Front Porch Pickings offers customizable farm box subscriptions with the unique ability to shop online just like you’re at the farmers’ market. They hand-pick your produce from local farms, carefully pack your order then deliver to your door! frontporchpickings.com

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Terra Sancta Trading Bethlehem Wine Your new favorite wine region in all the Holy Land, Bethlehem!

The Cremisan Wine Estate was founded in 1885 by Salesian monks. Juicy with aromas of wild berries and forest floor. Think Cab Franc, but more exotic. Perfect to bring over for Christmas dinner or even as a stocking stuffer. $20 Riverside Liquors, Wine Warehouse, Mandarin Liquor.

Fresh Jax Grilling Spices The perfect gift for the grilling enthusiast in your life. Made in Jax! Bold City Flavors, handcrafted locally with organic ingredients and lots of love by a family business. $24.99 Available on Amazon Prime (search FreshJax and enjoy free delivery) or at FreshJax.com

Rockaway, Inc. Succulents Succulent plants are trendy for a reason. The perfect plant for forgetful gardeners, they only need water about once a week. The color and variations of succulents seem almost endless. Stunning planted alone or as companions in any container, they are a perfect choice for a table arrangement.

Succulents starting at $1.99.

Larger arrangements available.

510 Shetter Ave. Jacksonville Beach 904-853-6572 | rockawayinc.com

Miriam's Jewelry Jewelry

Watts Juicery The Detox Cleanse Drink and be merry! Cleanse your body of toxins before the holiday season begins, or if you're feeling sluggish halfway through, stop in for a Detox Cleanse!

Treat yourself or a friend. Four juices, nut milk and watt-er. $50 1010 3rd St. N., Jacksonville Beach Order online at UberEats.com and localgoodsmarket.com

Cultivate Jax

Jewelry

WOODEN CANISTER

Miriam's Jewelry is one of the most trusted jewelers in the Jacksonville area. With unsurpassed customer service, Miriam's is your one-stop shop for the most fashionable jewelry, vintage treasures and engagement rings. If you're looking to buy, sell, trade or remake a piece of jewelry, visit Miriam's.

2400 South 3rd Street Suite #105 Jacksonville Beach 904-339-0309 1966 San Marco Blvd Jacksonville | 904-398-7393 miriamsjewelry.com

A great addition to your kitchen or bath. Whether storing salts or spices, cotton swabs or hair ties, these are the perfect size containers for hiding away your little necessities. $28 each 2766 Park St. Jacksonville | 904-619-6003

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Zany Du Designs Baby Fit Is your little one crazy like a candy cane during the holidays? This onesie is for them! Zany Du tees and onesies are hand-printed on soft and cozy material perfect for layering on winter days. Don't stress, they've got your kids covered. $21 zanydudesigns.com

Creme de la Cocoa

Argile En Cuir

Custom Cakes & Pies

Necklace

A gift that can be enjoyed together!

Choose from popular flavors such as Florida Strawberry, Chocolate Salted Caramel, Pecan Pie with Vanilla Bean Mousse or request a special order!

Delivery available.

Starting at $25 299 San Marco Ave., St. Augustine 904-466-9499 | cremedelacocoa.com

These handmade polymer clay necklaces are a perfect gift for the minimalist jewelry addict in your life.

Each and every necklace can be custom-made to fit any style. Stay up-to-date on the newest styles on Instagram @argileencuir.

Range from $10-20 etsy.com/shop/argileencuir

One Ocean Resort & Spa

Gypset and Pearl

Gift Certificate

ADVANCED GLOW Inner Beauty Powder

Looking for the perfect gift for your loved one this holiday season? Give them a gift certificate from One Ocean Resort & Spa. Gift certificates can be used in the spa, restaurant or for hotel services — a gift guaranteed to please anyone! $25 - $1,000 One Ocean Boulevard, Atlantic Beach | OneOceanResort.com

Naturally bio-fermented superfoods, prebiotics and probiotics to nourish the skin on the inside so it glows on the outside! Founded by the author, gut-health advocate and "Chef" Carla Oates, the Beauty Chef is an organic wellness and beauty brand from Bondi Beach, Australia. $70 317 10th Ave. N., Jacksonville Beach

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SIC Cups SIC CUP A triple layer of insulation keeps your beverages cold for 24 hours or eight hours hot.

Environmentally friendly, with a lifetime warranty.

Comes in 12-oz., 20-oz. or 30-oz. tumblers and 27-oz. bottles. Use Code DUVAL for free shipping. Local Jacksonville Business.

Starting at $19.99 siccups.com

Bali Cargo Company

Fresh Jax Smoked Spices These blends add a touch of warm, smoky flavor to your favorite foods without the need for an open fire. Made in Jax! Bold City Flavors, handcrafted locally with organic ingredients and lots of love by a family business. $21.25 | Use code EDIBLE2017 for a 15% discount on any product this holiday season. freshjax.com

Elegant Hoop Earings Elegant hoops crafted from reclaimed copper and brass.

One-of-a-kind! $48 200 1st St. Suite 100, Neptune Beach

Amelia Toffee Company Sea Salt Toffee

Congaree and Penn Farm & Mills Know Your Grains Gift Box Give the gift of local grains with one of Congaree and Penn's signature wooden gift boxes. Small box: Brown Rice, Middlins, Purple Grits. Large box: Brown Rice, White Rice, Middlins, Jupiter Grits, Purple Grits and Fish Fry. $40 - $70

Salt from the sea and simple, honest ingredients combine to make this smallbatch toffee the perfect stocking stuffer or gift for those who love sweets. Each bag is handcrafted with love using local ingredients from a company based right here in Northeast Florida.

Available at fine retailers in the region. ameliatoffee.com

congareeandpenn.com

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Baking a Difference FOOD-BA SED PHIL A NTHROPY ON THE MENU

WORDS JEN HAND | PHOTOS ELISE CRIGAR

R

sweet or one of each? aise your hand if you cannot resist walking by a bakery Pie Heaven’s owner Anita Hyde worked in the corporate insurwithout entering (mine’s up). All those gleaming cases of goodies waiting to follow me home! And bake sales? Ten ance world for many years before a company layoff. Turns out, the times worse. Paper plates, doilies at the ready, heaped with brownies, layoff literally answered prayers for her. She’d frequently donated to cookies and chunks of cake. Adorable kids wait at the table to take my missionaries worldwide who pull children from abject poverty and cash, which, in turn, goes to worthy causes like the 8th grade band wanted to make a bigger impact. She noticed when craving pie herself trip or the youth group mission. that there was a void, so she started making pies at home for herself and friends.

I won’t even go into Girl Scout Cookie season.

Many pies and busted home kitchen appliances later, Hyde’s husThe exchange of baked goods for cash dates back to ancient times, but bake sales are a recent-ish band encouraged her to go out on her phenomenon. Combining charity own. She mustered a dedicated team with chocolate cake has roots in other and opened Pie Heaven 4 years ago. women-led philanthropy, like craft fairs Folks come in for one of their many and rummage sales, and came to be in comfort foods like strawberry rhubarb the late-nineteenth and early-twentieth or chicken pot pie. centuries. For a lot of us, our earliest exPie Heaven also donates goods and gift certificates to neighborhood perience with active citizenship and enschools, teachers and local homeless trepreneurship may have been through organizations, but Hyde’s primary cona grammar school or church bake sale.

Charity giving is in an interesting cern is, “getting money in the hands of contemporary heyday. Conventional people whose boots are on the ground, fundraising has moved beyond flat out feeding children.” asking for donations and transmogriHyde said to take a look at what is in front of you, try to do what you can fied into more creative models of exdo, and "if everybody had that position, change with things like crowdfunding, we’d collectively make a huge impact.” all-night relay races and pajama day at Baking for our furry friends is a school. thing too, as consumer demand for allIn Northeast Florida, some area natural products has extended to pet bakeries and organizations have actuownership. Jacksonville’s Barkin’ Bisally incorporated food-based philanthropy into their business models in cuits heeds the call. order to impact both our neighbors and Berry Good Farms, the self-sustainpeople who need assistance worldwide. ing urban farm run out of the North There is no question what MaypoFlorida School of Special Education teaches horticulture and culinary arts rt’s Pie Heaven specializes in. The real Lara Lombardo, of Seagull Bakery, teaches baking to young people with developmental question would be, do you want savory, classes to young adults with special needs

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disabilities. Barkin’ Biscuits spun off from Berry Good Farms over 3 years ago as a culinary micro-enterprise and vocational training program for the school’s transition students and postgraduates. Their allnatural dog biscuits are baked with ingredients sourced from the farm, like wheatgrass, sweet potato, carrot, moringa, mint and rosemary.

Director Ellen Hiser said it’s been an awesome program so far with two goals, the first is training and teaching job skills to the folks involved. She said it is meant to be a microbusiness not only supporting itself, but to also “making enough money where we can then offering some of our young people compensative employment.”

That second goal was met this year, and there are currently five post-graduates employed by Barkin’ Biscuits. The treats are available for retail sale through the school's website, as well as at area Pet Paradise locations. Hiser explained that while giving skills and training to these individuals, having something fun for them to do and offer employment are objectives of Barkin’ Biscuits and noted that the school is always looking for ways to help the community.

Lara Lombardo’s baking career began in a similar way to Anita Hyde’s, by blowing up her parents' kitchen and sacrificing the appliances to a successful cottage industry called Seagull Bakery. At one point, she wanted to go to pastry school and took classes here and there, but she and her family eventually realized a traditional path to a career through culinary school was out of the question. Instead, she honed her trade at the hip of successful area chefs like Creme de la Cocoa’s Nils Rowland and The Perfect Pear’s Verousce Mckibbin.

The 26-year-old Lombardo looks every bit the part of a veteran back-of-the-house player, what with the piercings and visible tattoos.

If you’ve never worked in a busy commercial kitchen, ask anyone who does how grueling the environment can be. Lara has learned how to work in this high-pressure environment despite the fact that she lives with autism.

As Lara’s mom Carol Lombardo explained, “Our daughter is highly ambitious, and wanted more.”

Seagull Bakery and Perfect Pear Catering share space in a former Sonic Drive-in building on Southside Boulevard. Carol Lombardo said that they found a great fit and were able to move to the next level because of partnering with Perfect Pear’s owner Verousce Mckibbin (who also manages Seagull). The team offers gorgeous scratch-made classic desserts and cakes, as well as gluten-free and vegan selections.

In nearly 5 years, they have built such a loyal following that the goal to open their own retail space in Jax Beach should be realized by 2018.

The day I visited, Lara bounced back and forth between an open marble composition book and a batch of almond macarons spinning in a mixer on the stainless-steel counter. The kitchen bustled with other activity, and Lara could be heard occasionally whispering mantras like, “Be patient.” By her own admission, tortes are her favorite thing to make.

Challenged by finding the right combination of people has taught both Lara and the folks who work at Seagull. “It’s educating the world, really,” Carol Lombardo said. She mentioned that peo-

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ple want to help or come work for Seagull because they have been touched by autism.

To pay it forward, Lara teaches baking classes to young adults with special needs at places like Mainspring Academy and ARC Jacksonville. Carol notes that they love to see Lara and are excited because she is “one of their own.” In addition to teaching, Seagull Bakery reaches out to the Northeast Florida community by supporting local autism events, participating in charity events outside of the autism “cause,” donating gift certificates, and even working with the aforementioned Northeast Florida School of Special Education.

Lara’s mom said among their goals are to “employ, mentor and teach, and to be a place and a part of the community where people can find a sympathetic environment that supports issues that people with autism have.”

Fueled by business acumen and driven by baked goods, Pie Heaven, Berry Good Farms Barkin’ Biscuits and Seagull Bakery are entrenched in Jacksonville. I’m more than ok with a 250-calorie gain, if it means these folks gain too. Buying from one of these places, you become a part of that community. You directly help young adults with special needs, autism and the like, as well as hungry children growing up in unfortunate circumstances worldwide.

Lara’s mom said among their goals are to “employ, mentor and teach, and to be a place and a part of the community where people can find a sympathetic environment that supports issues that people with autism have."

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Cinnamon Wreaths

Right: Local bakers Crystal Israel, Channi Higgins, Calli Marie, Katie Riehm and Paige Broughton love to talk, bake and eat holiday cookies.

THE PERFECT

Holiday Cookie Tray WORDS CALLI MARIE | PHOTOS COLE LOCURTO What do you get when you gather five bakers, mix in some coffee or adult beverages and toss out a question about the perfect cookie tray? A collaborative recipe for a successful collection of holiday cookies! Sharing laughter and baking tips, kitchen successes and flops, we sifted through our personal favorites to devise a delicious arrangement of sweets for your holiday gathering. Here are some tips we gathered to get you started.

* Start planning well in advance of the holiday season. Some cookie dough can be made ahead of time and frozen until you are ready to bake.

* Use a platter or tray passed down through generations and make the cookie-tray tradition even more special. Alternatively, look for funky platters at the thrift store.

* Select a variety of recipes to assemble a mix of cookies with nuts, chocolate and fruit fillings, and don’t forget the toffee or brittle.

* To make the platters really special, tie up the packages with string and put dehydrated citrus and apples, magnolia leaves, Christmas greenery or holly leaves cut out of festive paper/wrapping paper inside.

* Include a bar cookie that is quick to assemble and bake in the same pan. * Get creative with the cookie decorations, using festive green and red sanding sugar, sprinkles, silver or gold dragees and even edible flowers.

* Leave a little holiday note with the cookie flavors listed. * Have an option that's dairy and/or gluten free so everyone can enjoy a cookie treat.

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Recipe by

even browning. These cookies should be pale and resemble a

Calli Marie

sugar cookie. Repeat with scraps and remaining dough.

Makes 3 dozen

To make icing: Using a mixer on medium-high speed, beat all ingredients together until tripled in volume, about five

CINNAMON WREATHS Decorate these with edible flowers such as violets, lavender or pansies

minutes. Add water 1 tablespoon at a time and beat until the icing no longer holds a peak when lifted. It should be a glue-like consistency. Pipe or spread onto cooled cookies and decorate with festive toppings as desired.

INGREDIENTS

For the cookies: 1½ cups (3 sticks) butter, chilled, cut in half-inch cubes

Recipe by

1 cup sugar

Katie Riehm

1 teaspoon salt

Makes 14 to 16 bars

2 teaspoons cinnamon 1 teaspoon ground ginger

HOLIDAY MAGIC BARS

½ teaspoon baking soda ½ teaspoon vanilla

Bake up some vegan magic with these chewy, fruity bars.

1 egg 1 egg yolk 3 cups all-purpose flour, plus ¼ cup for rolling For the icing:

2 cups graham cracker crumbs (about 13 whole graham crackers)

2 egg whites

½ cup melted coconut oil

3½ cups powdered sugar

½ cup rolled oats

¼ teaspoon salt

2 teaspoons orange zest

To make cookies: Preheat oven to 325°. Cream butter, sugar,

¼ teaspoon cinnamon

salt, cinnamon and ground ginger in a mixer on medium

¼ teaspoon salt

speed until butter and sugar are well incorporated, about five

2 cups white chocolate chips*

minutes. Scrape down the side of the mixing bowl with a

1 cup chopped pecans

rubber spatula and add baking soda and vanilla on low. Add the egg and the yolk on low speed, one at a time, scraping

1½ cups unsweetened, flaked coconut

down the bowl in-between each addition. Add each cup of

1 cup dried cranberries

flour slowly and mix until the dough forms and there is no

½ cup diced candied orange peel

more flour left at the bottom of the bowl.

½ cup chopped pistachios

Form dough into two 1-inch-thick disks, wrap in plastic and

2 (7-ounce) cans sweetened condensed coconut milk**

chill at least two hours. When you are ready to roll, take one dough disk out of the fridge and let thaw for five minutes.

Dust rolling pin, dough and parchment paper with flour and roll dough on the parchment to quarter-inch thick. Cut out with desired cookie cutter and place on a parchment-lined baking tray. Bake for 12 minutes or until the edges are lightly browned. Rotate the tray halfway through to ensure

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Preheat oven to 350°. Spray a 9x13-inch pan with oil and line the bottom with either parchment paper or aluminum foil, leaving overlap on the sides of the pan so the bars can be lifted out once cooled.

In a medium bowl, combine graham cracker crumbs, melted coconut oil, oats, zest, cinnamon and salt. Toss with hands

until well combined (the mixture should hold together when squeezed). Pour the mixture into the prepared pan and press it into an even layer. Using the bottom of a glass or measuring cup will help. Sprinkle the white chocolate chips over the crust, then the pecans, coconut, cranberries and candied orange peel. Finish with the pistachios. Pour the sweetened condensed coconut milk evenly over the top, and spread the top with a rubber spatula to make sure it’s evenly distributed.

Bake in preheated oven for 25 to 30 minutes until the edges

Pumpkin Seed Brittle

are golden brown. Allow to cool completely (1-2 hours) before lifting the bars out of the pan to slice and serve. *I use Organica brand white chocolate bars (chopped up) for non-dairy white chocolate chips. Dark chocolate chips are just as tasty. **Available at natural food stores. One (14-ounce) can of sweetened condensed milk can be used as well.

Recipe by Paige Broughton Makes 1 pound

PUMPKIN SEED BRITTLE Use seeds from locally grown, seasonal pumpkins in this variation on traditional peanut brittle.

INGREDIENTS

4 cups sugar 2 cups light corn syrup ½ teaspoon salt 4 cups pumpkin seeds 4 ounces butter 4 teaspoons baking soda 1 teaspoon vanilla extract In a heavy pot, heat sugar, syrup and salt to 280°. Add pumpkin seeds and continue to cook to 310°. Take pot off heat and stir in the remaining ingredients. Pour onto prepared silpat (or sheet pan with parchment) and allow to set. Break into pieces and dip in melted semi-sweet chocolate if desired.

Holiday Magic Bars

Recipe by

Recipe by

Channi Leonard

Crystal Israel

Makes 2 dozen

Makes 2 dozen

RED VELVET CRINKLES

JAMMIN’ SHORTBREAD

Beet root powder can be used for red coloring and can be found at natural food stores or online.

Gold and silver sparkly sugars make these fruity cookies pop on the holiday dessert buffet table.

INGREDIENTS

INGREDIENTS

1½ cups flour

2½ cups all-purpose flour

3 tablespoons cocoa powder, sifted

½ teaspoon cinnamon

1 teaspoon baking soda

¼ teaspoon cardamom

¼ teaspoon salt

1/3 cup toasted pecans, finely chopped

½ cup (one stick) butter, room temperature

1/3 cup sugar

½ cup granulated sugar

Zest from a medium-sized orange

½ cup brown sugar

1 cup butter, cut in ½-inch pieces

1 egg

1 cup jam

2 teaspoons pure vanilla or vanilla bean paste

In the bowl of a stand mixer with a paddle attachment,

2 teaspoons red food coloring or 2 teaspoons beet root powder

Slowly add the butter pieces until incorporated and dough is a

½ cup powdered sugar

coarse crumble. Split dough in half and roll into ¾- to 1-inch-

combine first six ingredients. Mix on low for 15 seconds.

wide logs. Wrap logs in wax paper and freeze for one hour.

Preheat oven to 350°. In a medium bowl, mix together flour, cocoa powder, baking soda and salt and set aside. In the

Remove logs from freezer and slice into ½-inch-thick slices.

bowl of a stand mixer using the paddle attachment or a hand

Place on parchment-lined sheet tray 2 inches apart. Bake

mixer, beat together the softened butter and sugars. Add

for 20 minutes. Cool completely. Ice with your favorite

the egg and beat. Mix in vanilla and red food coloring. With

holiday jam.

the mixer on low, gradually add the dry ingredients until the dough is just combined — don't over mix. The dough will be wet and sticky, so refrigerate it for a few hours.

When the dough is chilled, scoop it into balls and roll in powdered sugar. Place cookies on a greased baking sheet or a baking sheet lined with parchment paper. Bake for 10 to 12 minutes.

Red Velvet Crinkles

Jammin’ Shortbread

Salt water brine, lacto-fermented pickles, kraut + kimchi since 2010.

Find us at your favorite neighborhood natural + specialty food store and at local farmers markets.

904-619-9674 olivemypickle.com hello@olivemypickle.com FB IG PN @olivemypickle

Shakti Life Kitchen has proudly been serving our local community organic, raw, dairy free, gluten free, plant based delights for 9 years.

Our snacks, desserts and meals can be found at all European Street Cafes, Native Sun Natural Markets, Grassroots, Southern Roots, Green Erth and Earth Fare.

Our ingredients are high quality and minus the additives, preservatives and chemicals. We use organic products whenever possible and invest in suppliers and vendors who create sustainable, whole foods.

7111 Bonneval Rd Jacksonville 904-240-0373 freshmexjax.com

Make your holidays a bit greener with our wide selection of seasonal garden goodies. Fresh wreaths and garland, poinsettias of every variety, live trees!

Amaryllis, Paperwhite Narcissus and unique gifts for your resident gardener. Gift certificates too!

1690 A1A South St. Augustine 904-471-0440 southernhorticultureflorida.com

Buy Local Guide Please make a point of supporting these locally owned, small businesses in our community.

shaktilifekitchen.com ordershakti@gmail.com

Located on the north side of Jacksonville, Congaree and Penn is a rice farm, a mayhaw orchard and home to a future cidery.

11830 Old Kings Road Jacksonville hello@congareeandpenn.com congareeandpenn.com

Trasca & Co Eatery is a one-of-akind vintage neighborhood eatery, specializing in hand-crafted Italianinspired sandwiches, craft beer and craft coffee!

155 Tourside Drive, Suite 1500 904-395-3989 Ponte Vedra Beach trascaandco.com

Cultivate is a neighborhood homestead & urban supply store with a commitment to US made, healthy-lifestyle products for your garden, home and child.

2766 Park Street, Jacksonville 904-619-6003 cultivatejax@gmail.com Instagram & Facebook @cultivatejax

Hand-makers of fine ceramics since 1981. The perfect gift for food enthusiasts! Come see us at the St. Augustine Amphitheatre Farmers Market on Saturday mornings from 8:30 am - 12:30 pm, Space 76.

Nourish Juice CafĂŠ offers unique and creative organic juices and smoothies made fresh to order. Our knowledgeable staff looks forward to helping with all your nutritional needs.

Vegan, Gluten Free and Raw.

From the farm to the table, we deliver fresh local produce, meat, eggs, and artisanal goods to customers' homes. Customize each order to suit your taste buds with our simple online ordering.

St. Augustine 904-824-1317 westsidestudio@bellsouth.net

1510 King Street Jacksonville 904-574-3557 Find us on Instagram & Facebook

386-753-4565 frontporchpickings.com

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FROM THE OVEN

CHRISTMAS MORNING SCONES Makes 8 | Recipe by Rona Jakositz | Photo by Lexi Mire

Mix these breakfast treats up while the coffee is brewing, and you won’t need an alarm clock to get everyone to the table.

INGREDIENTS

2½ cups flour 1/3 cup sugar

2 tablespoons dried cranberries, chopped into small pieces

½ teaspoon salt

¾ cup cold butter, cut into cubes

1 tablespoon baking powder

1 egg

½ teaspoon freshly ground nutmeg

¾ cup heavy cream

3 teaspoons fresh rosemary, minced

1 tablespoon vanilla bean paste or vanilla extract

Coarse sugar

For glaze: 1 tablespoon vanilla bean paste or vanilla extract ½ cup heavy cream plus more for brushing 5 cups powdered sugar, sifted

PREPARATION Preheat oven to 400°. Mix flour, sugar, salt, baking powder, nutmeg and rosemary in a large bowl. Add cranberries and toss together. Cut in butter with pastry cutter or two knives. In a small bowl, mix egg, cream and vanilla. Add to dry ingredients and mix until combined. Turn out onto lightly floured surface and knead five to six times. Shape into a circle and cut into eight triangles. Place on parchment-lined pan and brush with heavy cream. Dust with coarse sugar and bake for 12 to 15 minutes rotating pan halfway through cooking time. Drizzle with glaze while still warm.

To make glaze: Whisk vanilla bean paste or extract into heavy cream. Whisk in powdered sugar until smooth.

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LOCAL LIBATIONS

NO ROOM FOR PIE? Serve this cocktail for a sweet finish to your holiday feast.

Recipe by Casey Shelton Photos by Jesse Brantman

The Balboa INGREDIENTS

¾ ounce fresh lemon ½ ounce simple syrup 5 to 6 apple chunks 3 dashes plum bitters 2 ounces reposado tequila 1 barspoon allspice dram

PREPARATION Muddle all ingredients together, shake with ice and strain into a glass. Garnish with an apple fan.

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