Florida's Backyard

Avocado and Roasted Corn Soup

Florida avocados have ½ less fat and one-third fewer calories than California avocados. But my Aunt Carol, who grows avocados in southern Spain, believes hers are best. My family’s ongoing "avocado competition" inspired me to create this sensational soup!

2 ears fresh corn, husked
1 Tablespoon butter, melted
1 large Florida avocado, peeled and coarsely chopped
1 Tablespoon olive oil
1 jalapeno, seeded and chopped
2 cloves garlic, minced
½ medium Vidalia onion, chopped
2 cups canned vegetable broth
½ cup milk
¼ cup fresh lime juice
1 teaspoon hot sauce, preferably Tiger Sauce
1 teaspoon cumin
1/3 cup pumpkin seeds, toasted and salted
¼ cup fresh cilantro, chopped
Salt and pepper to taste

Prepare grill. Place corn over medium-high heat and coat with butter. Grill until golden brown, about 10 minutes. Remove and cool to room temperature. Carve kernels from cob and set aside. In medium, non-stick skillet, heat olive oil over medium-high heat and sauté garlic, onion and jalapeno until soft and translucent, about 5 minutes. In blender, puree ¾ chopped avocado with jalapeno, garlic and onion mixture and ½ the vegetable broth. Add milk and blend. Add lime juice, cumin and hot sauce and blend. Add remaining vegetable broth and puree until smooth. Season with salt and pepper to taste. Chill for one hour. Stir in roasted corn and remaining avocado chunks. Garnish with pumpkin seeds and pinch of cilantro.

Serves 4.

Quick Tip: It's okay to substitute 1 cup frozen corn kernels, thawed, for fresh corn. Toast in skillet over medium-high heat with 1 teaspoon olive oil until just golden brown.

Succotash is a traditional vegetable and bean dish originating in the Deep South. This updated version combines color, flavor and texture with wonderful Latin influences of black beans and spicy peppers. This also makes an excellent cold salad, so keep any leftovers!

1 Tablespoon olive oil
¼ teaspoon red pepper flakes
½ teaspoon cumin
½ teaspoon chili powder
2 cups fresh or frozen, thawed and drained corn kernels, cooked
1 red bell pepper, seeded and chopped
1 jalapeno pepper, seeded and finely chopped
1 cup canned black beans, drained and rinsed
3 scallions, sliced on diagonal into ½-inch pieces
1 Tablespoon fresh lime juice
1 Tablespoon hot sauce
¼ cup fresh cilantro, chopped
2 Tablespoons fresh chives, chopped

In non-stick skillet, heat olive oil and red pepper flakes over medium-high heat. Add corn kernels and sauté until barely golden, 2-3 minutes. Reduce heat to medium-low, add cumin and chili powder and stir to blend. Add red bell pepper and jalapeno pepper and sauté until red bell pepper is just tender, about 4 minutes. Add black beans, scallions, lime juice, hot sauce and cilantro and stir until heated through. Garnish with chives and serve as side dish.

Serves 6.

My mother-in-law made traditional coconut cakes for my husband’s birthday every year. I never thought I could live up to the expectation of duplicating her signature dessert. But this moist, sweet and light cake just might be his new favorite--although he won’t admit it!

For cake:
3 medium bananas, mashed
1/3 cup coconut rum
2 cups cake flour
½ teaspoon salt
¾ teaspoon baking soda
½ teaspoon baking powder
1 cup sugar
½ cup brown sugar
½ cup butter, softened
2 teaspoons vanilla
2 eggs
¼ cup buttermilk
1 cup shredded sweetened coconut

For glaze:
2 Tablespoons melted butter
2 Tablespoons water
½ cup sugar
¼ cup coconut rum
For whipped cream frosting:
1 cup whipped cream
3 Tablespoons sugar
¼ cup shredded sweetened coconut, lightly toasted

Preheat oven to 350. Grease two 9" cake pans and dust with flour. Mash bananas with 2 Tablespoons coconut rum and soak for 15 minutes. Sift cake flour, salt, soda and baking powder separately. In large bowl, beat butter and sugars until fluffy. Add eggs, vanilla and buttermilk; beat until well blended. Add sifted ingredients to butter mixture, alternating with mashed bananas and beating in two segments. Beat in coconut, pour batter into cake pans and bake 30 - 35 minutes. Remove from oven and cool to room temperature. Meanwhile, melt butter with sugar and water over medium heat. Stir to dissolve sugar, boil 5 minutes, remove from heat and add rum. Remove cooled cake from pans. Poke several holes in layers with toothpick. Brush layers with rum mixture (glaze), using all or part. Combine whipping cream with sugar. Beat on high until stiff, but not dry. Frost cake with whipped cream and sprinkle top with toasted coconut.

Serves 8 - 10.