tag:blogger.com,1999:blog-24694852626458486872024-02-19T07:07:35.266-08:00Mango Maniac RecipesMango Maniachttp://www.blogger.com/profile/08629401961859098474noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-2469485262645848687.post-58788277170540882012013-07-08T10:38:00.002-07:002013-07-08T10:40:45.684-07:00Mangoes Matlacha (aka Mangoes Foster)<div style="text-align: center;">
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<span style="font-family: Georgia, "Times New Roman", serif;">Mangoes Matlacha </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">(also known as Mangoes Foster)</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">As we neared the end of our Mango Harvest (which officially ended Sunday, July 7th) we felt the need for some Rum. Dark Rum to be specific and maybe some rich Brown Sugar. We needed some Mangoes Matlacha.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">To clarify, Matlacha is about the cutest Florida island town outside of the keys. Most of it is located on Pine Island, but about a third is right before the bridge. The colorful buildings, restauarants and artisans are strongly reminiscint of the vibrant island culture that one sees in Key West. We drive through Matlacha everytime we visit our grove, so we felt it was appropriate that the marriage of Mango and alcohol, in such a flamboyant (emphasis on the "<em>flam"</em>) manner should be named for Matlacha. Foster just doesn't cut it in this regard. </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">We adapted our recipe from Meganvt01's recipe on Food52.</span></div>
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<strong><span style="font-family: Georgia, "Times New Roman", serif;">Serves 4</span></strong></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"></span> </div>
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<span style="font-family: Georgia, "Times New Roman", serif;">2 Fresh Mangoes cut into 1/2 inch by 2 1/2 inch segments (steak fry shaped)</span></div>
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<em><span style="font-family: Georgia, "Times New Roman", serif;">(preferably ones with good texture, like a Haden, Smith or Valencia Pride)</span></em></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">2 Tbsp Butter (Earth Balance also works, for our vegan friends)</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">1/3 cup brown sugar (dark brown works best)</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">1/2 tsp Cinnamon</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsBhS8IbH-qcxjM-OIrF-lfIBX-hQ01ql4kRIpdF7HgFk-toVGyS5Rs_aPub6dbn5GLRYJORFupTOd_pb2IXX57yhAVB6ORA-x9Wj3CgAQOMEG3g0Pdk7sfQ2_0HFBEmZXZD7jzwldUW94/s1600/IMG_20130706_204718.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="166" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsBhS8IbH-qcxjM-OIrF-lfIBX-hQ01ql4kRIpdF7HgFk-toVGyS5Rs_aPub6dbn5GLRYJORFupTOd_pb2IXX57yhAVB6ORA-x9Wj3CgAQOMEG3g0Pdk7sfQ2_0HFBEmZXZD7jzwldUW94/s200/IMG_20130706_204718.jpg" width="200" /></a><span style="font-family: Georgia, "Times New Roman", serif;">1/8 tsp Clove</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">1/8 tsp Allspice</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">1/3 Cup Dark Rum (We prefer Myer's)</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">2 small lime's juice (approx 2 tsp)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsBhS8IbH-qcxjM-OIrF-lfIBX-hQ01ql4kRIpdF7HgFk-toVGyS5Rs_aPub6dbn5GLRYJORFupTOd_pb2IXX57yhAVB6ORA-x9Wj3CgAQOMEG3g0Pdk7sfQ2_0HFBEmZXZD7jzwldUW94/s1600/IMG_20130706_204718.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"></span></a><span style="font-family: Georgia, "Times New Roman", serif;">enough lime zest to generously garnish each bowl</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"></span> </div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Vanilla icecream or frozen yogurt</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Peel, clean and slice your mangoes. Set aside. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfBuD39iMXegG_yX6m9ZMl-d8qL8EjD0k_a5oGslJVK20zc9AZ4shBaPEPJkeyWl1ufaJ1LLhNq52Dlz1BithgG1TNA6lS7mzdVYUYJ84L1aOEAZEjW7nxs3g5QKHfyiu1W06kYnmd61Uo/s1600/IMG_20130706_210650.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfBuD39iMXegG_yX6m9ZMl-d8qL8EjD0k_a5oGslJVK20zc9AZ4shBaPEPJkeyWl1ufaJ1LLhNq52Dlz1BithgG1TNA6lS7mzdVYUYJ84L1aOEAZEjW7nxs3g5QKHfyiu1W06kYnmd61Uo/s200/IMG_20130706_210650.jpg" width="200" /></a><span style="font-family: Georgia, "Times New Roman", serif;"></span> </div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Zest and juice limes. </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">In a medium, uncoated (NOT a nonstick) saute pan, melt butter</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfBuD39iMXegG_yX6m9ZMl-d8qL8EjD0k_a5oGslJVK20zc9AZ4shBaPEPJkeyWl1ufaJ1LLhNq52Dlz1BithgG1TNA6lS7mzdVYUYJ84L1aOEAZEjW7nxs3g5QKHfyiu1W06kYnmd61Uo/s1600/IMG_20130706_210650.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"></span></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">over medium heat. If using "real" butter, allow the butter to brown to a golden color. If using a vegan substitue or margerine, saute for a few minutes. If using a vegan substitute, you may need to add a few drops of oil to keep the mixture from sticking too much. </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"></span> </div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Add brown sugar and spices. Stir until sugar is completely dissolved. </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"></span> </div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Add mangoes and cook for 1-2 minutes. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6MsO7bSjlU45xRn_z8dYLwE7mcO6sZsiWnIpK-L83KMkV2p8QdmPF_gXpdH__m3lAJbDjAzS9eoSIqDLOduhco-W0YhdlC3_2PX3MG9ESG6jViDg5svjSJUKqRbdeeYlfaNcXeKfwzyVB/s1600/mangomatlacha.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="143" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6MsO7bSjlU45xRn_z8dYLwE7mcO6sZsiWnIpK-L83KMkV2p8QdmPF_gXpdH__m3lAJbDjAzS9eoSIqDLOduhco-W0YhdlC3_2PX3MG9ESG6jViDg5svjSJUKqRbdeeYlfaNcXeKfwzyVB/s200/mangomatlacha.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDpo8DxYDllPpTiKHFvhX-dWAmPjvv0e77_enXUZMzHKpbqVuoC2TQv-po21urgyl7zrkEwZYbhAviJF2ugUINkSBrVmfJW7YpZAvr-YF9hDtrI5q66xZffbLWEICwbOtjy4Vbqk3ZMp7G/s1600/flames.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDpo8DxYDllPpTiKHFvhX-dWAmPjvv0e77_enXUZMzHKpbqVuoC2TQv-po21urgyl7zrkEwZYbhAviJF2ugUINkSBrVmfJW7YpZAvr-YF9hDtrI5q66xZffbLWEICwbOtjy4Vbqk3ZMp7G/s200/flames.jpg" width="200" /></a><span style="font-family: Georgia, "Times New Roman", serif;"></span> <span style="font-family: Georgia, "Times New Roman", serif;">Remove from heat. Add Rum. Using a match (or tip slightly so a gas burner can ignite it) light the mixture. Baste the mangoes with a wooden spoon or saute somewhat vigorously if you are "putting on a show." Continue to baste or saute until the flames are fully extinguished. Add the lime juice. </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Serve over Vanilla Icecream. Garnish with Lime Zest and serve immediately. </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Leftover Rum Sauce can be saved for further ice cream or French Toast (yum!)</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Enjoy and Have a beautiful day!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBoQYWlHeRAHy2-9ebW4TmlCS2q8RlJbGejcrePAuv59tm9EQRDXV9nB3pAZ_HBTJnS93RVV-FoJSnhU7VfcbriYy6f3vSH097NOChU_2s4c-cbiYg4UpFBAIyYMd8iTcJOimhVj_h7u6m/s1600/IMG_20130706_214317.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="251" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBoQYWlHeRAHy2-9ebW4TmlCS2q8RlJbGejcrePAuv59tm9EQRDXV9nB3pAZ_HBTJnS93RVV-FoJSnhU7VfcbriYy6f3vSH097NOChU_2s4c-cbiYg4UpFBAIyYMd8iTcJOimhVj_h7u6m/s320/IMG_20130706_214317.jpg" width="320" /></a></div>
<span style="font-family: Georgia, "Times New Roman", serif;">(we forgot to take a photo of the finished product until after we had eaten it. We had to stage another one. It was so good!)</span><br />
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Mango Maniachttp://www.blogger.com/profile/08629401961859098474noreply@blogger.com0tag:blogger.com,1999:blog-2469485262645848687.post-343513321326473122013-07-02T17:34:00.001-07:002013-07-02T17:34:52.704-07:00Triple M Cookies
<span style="font-family: Georgia, "Times New Roman", serif;">After nearly a year of having this blog, we are finally posting recipes! Good things come to those who wait. </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">We attended the Lee County Ag Extension's Taste of Lee in Fort Myers this past weekend and we had these cookies as part of our booth. Man, we couldn't keep up with the demand! We made around 200 of them and we could have easily run out of 500. </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">This is an easy recipe to put together. All you need is a good stand or hand held mixer. We tried using a Swiss meringue first, but it just wasn't setting up the way we wanted. It made a fabulous macaroon type cookie though. It was of course Florida in the dead of summer with a tropical system moving in, so the humidity had a definite effect on the outcome. If you live in very humid climates, try to make these the same day you plan to serve them. I placed another sheet tray on top of the tray with the cookies and wrapped plastic wrap around them to keep the cookies safe and relatively dry until serving. </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Let us know how they turn our for you and any variations you might make! The Mascarpone Cream is great on Mango Cake as well! (Recipe to follow)</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Until next time, have a beautiful day!</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">-Nancy/Eve at PLM</span><br />
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Cambria","serif"; font-size: 10pt; line-height: 115%;"><span style="font-family: Georgia, "Times New Roman", serif;"></span></span></b> </div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: #93c47d;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Cambria","serif"; line-height: 115%;"><span style="color: #e06666;">Triple
M Cookies (Mango, Meringue, Mascarpone)</span></span></b></span>
<span style="font-family: "Cambria","serif"; line-height: 115%;">from
Promised Land Mangoes<span style="mso-tab-count: 1;"> </span>yields 25 large or
50 small cookies</span><span style="font-family: "Cambria","serif"; line-height: 115%;"><o:p></o:p></span></span></div>
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</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Cambria","serif";">Meringue:</span></b><b style="mso-bidi-font-weight: normal;"><span style="mso-no-proof: yes;"> <span style="mso-tab-count: 1;"> </span></span></b><span style="mso-no-proof: yes;"><span style="mso-tab-count: 2;"> </span></span><span style="font-family: "Cambria","serif"; mso-no-proof: yes;"><span style="mso-tab-count: 4;"> <strong>Mascarpone Cream:</strong> </span></span></span><span style="font-family: "Cambria","serif";"><br /><span style="font-family: Georgia, "Times New Roman", serif;">
3 egg whites<span style="mso-tab-count: 2;"> </span><span style="mso-tab-count: 1;"> </span>4 oz Mascarpone<br />
¼ tsp Cream of Tartar<span style="mso-tab-count: 2;"> </span><span style="mso-tab-count: 1;"> </span>½ cup Heavy Whipping
Cream<br />
¾ cup caster sugar<span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span>1 ½ Tbsp Sugar<span style="mso-tab-count: 2;"> </span><span style="mso-spacerun: yes;"> </span><br />
2 Tbsp Cocoa Powder, sifted<span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span><span style="mso-spacerun: yes;"> ½ tsp Vanilla Extract<span style="mso-tab-count: 2;"> </span></span></span></span></div>
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<span style="font-family: "Cambria","serif";"><span style="font-family: Georgia, "Times New Roman", serif;"><strong>Mango Compote:</strong></span></span><span style="font-family: "Cambria","serif";"><span style="font-family: Georgia, "Times New Roman", serif;">One fresh mango (preferably a Smith or Haden variety mango)<br />Promised Land Mangoes </span></span><span style="font-family: "Cambria","serif";"><span style="font-family: Georgia, "Times New Roman", serif;">Mango Jam<o:p></o:p></span></span></div>
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<span style="font-family: "Cambria","serif";"><span style="font-family: Georgia, "Times New Roman", serif;">Preheat oven to 250°F. In a stand mixer or hand
mixer and bowl, whip egg whites on low until foamy. Add Cream of Tartar.
Continue whipping and gradually add the sugar. Once approx. half of the sugar
has been added, increase the speed to medium. Add remaining sugar. Increase
speed to high. Whip to hard, glossy peaks. Reduce to medium speed and add Cocoa
Powder. Pipe or spoon the cookies onto a parchment lined baking sheet. Place in
oven and immediately reduce heat to 200°F. Bake for 1 ½ hours, or until cookies
are no longer overly tacky to the touch.<o:p></o:p></span></span></div>
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<span style="font-family: "Cambria","serif";"><span style="font-family: Georgia, "Times New Roman", serif;">While meringues are baking, combine whipping
cream and mascarpone in a bowl. Using a mixer on low speed, whip until
combined. Add sugar and vanilla extract. Increase speed gradually and whip on
high until soft peaks. Can be refrigerated for up to 5 hours. Yields
approximately 1 ½ cup.<o:p></o:p></span></span></div>
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</span><span style="font-family: "Cambria","serif";"><span style="font-family: Georgia, "Times New Roman", serif;">Peel and clean mango. Dice into fine cubes. Combine
mango with jam to your preference. <o:p></o:p></span></span><br />
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</span><br />
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<span style="font-family: "Cambria","serif"; font-size: 7.5pt;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-size: small;">When Meringues are done, allow to cool for 10
minutes. Add Mascarpone Cream and Mango mixture immediately before serving.
Enjoy!</span></span></span></div>
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Mango Maniachttp://www.blogger.com/profile/08629401961859098474noreply@blogger.com1