by RYAN MILEJCZAK
Who doesn’t look forward to Thanksgiving dinner? While we all love the classics like turkey, stuffing, and green bean casserole, what about celebrating Thanksgiving with an oh-so-Florida twist?
In fact, Florida’s autumn bounty provides tons of options for delicious Thanksgiving treats. Crunchy alligator bites are the perfect appetizer, while fresh, in-season Florida lobster makes the perfect star ingredient in a stunning and luxurious risotto. Or, you can add a touch of fresh Florida citrus to dishes like cranberry sauce, or even use it to glaze an incredible Thanksgiving ham.
Let’s bring a true taste of Florida to your table this Thanksgiving.
Crunchy Gator Bites
Adapted from Went Here 8 This
Ingredients
- 1 lb alligator meat
- 1 cup buttermilk
- 1 cup flour
- ½ cup cornstarch
- 1 tbsp cajun seasoning
Instructions
Begin by cutting your alligator meat into bite sized pieces. Pour your buttermilk into a large bowl, then add your gator meat. Let soak for 2-4 hours in your fridge.
Once your gator meat is ready, combine cajun seasoning, flour, and cornstarch in a plastic container or bowl. Fill a deep pot or dutch oven with 3 inches of oil and heat to 350 degrees F.
Next, dip alligator pieces in the flour mixture then gently place them into the oil to avoid splatters. Cook in 3 batches for 5-8 minutes each until golden brown. Remove, let drain, and enjoy hot with ranch dressing or remoulade.
Florida Lobster Risotto
Adapted from Bold Appetite
Ingredients
- 3 Florida lobster tails, around 5 oz each
- 1 tbsp butter, plus 1 tbsp
- 3 cloves garlic, minced
- 1 shallot, minced
- 1 cup Arborio or other short grain rice
- ¾ cup dry white wine
- 4 cups clam juice
- ⅓ cup parmesan
- 1 lemon, cut into wedges
- 1 sprig fresh rosemary, chopped
- 1 sprig fresh thyme, chopped
Begin by cooking your lobster. Fill a stockpot with water and 1 tsp of salt and bring to a boil. Add lobster and cook until fully cooked bright red, about 5 minutes. Let the lobster cool and remove meat from the shells, then chop roughly. Store in the fridge until needed.
Next in a large skillet, heat butter and add garlic and shallots. Cook until fragrant, about 3 minutes. Add rice to the pan and let toast until it starts to become translucent, about 4 minutes. Now, add in the wine and stir well. Let cook for about 3 minutes and then begin adding clam juice or seafood stock by a ½ cup at a time. Cook until most of the liquid is absorbed, then add the next half cup. Continue this process until rice is al dente.
Finally, turn off the heat and stir in lobster meat, parmesan, rosemary, thyme, and remaining tbsp of butter. Serve hot.
Grapefruit Cranberry Sauce
Adapted from Suwannee Rose
Ingredients
- 4 cups cranberries
- 1 orange
- 1 tangerine
- 1 pink grapefruit
- ½ cup honey
- ½ cup brown sugar
- 2 sprigs rosemary
- 2 cinnamon sticks
- Salt to taste
Instructions
Begin by zesting and juicing your citrus. Then, combine juice, zest, and remaining ingredients in a saucepot and bring to a boil. Reduce heat and simmer for 20 minutes, stirring occasionally. Take the pot off the heat, remove the rosemary and cinnamon, and enjoy.
Honey Orange Glazed Ham
Adapted from On My Kids Plate
Ingredients
- 1 10 lb bone-in ham, spiral cut preferred
- ½ cup water
- 1 cup brown sugar
- 1 tsp Maggi seasoning (Or, sub for 2 tsp Worcestershire sauce)
- ½ cup honey
- ½ cup Florida orange juice
- 1 tsp ground cinnamon
- 1 tsp ground clove
- 1 tsp dry rosemary
Instructions
Begin by preheating your oven to 325 degrees Fahrenheit and lining a roasting pan with foil. Use enough foil to bring up and wrap the ham with it.
PLace your ham in the roasting pan with the cut side down on a metal rack. Add the water under the ham, then bring the foil up and roll it closed around the ham and water. Bake for 12-15 minutes per pound until the internal temperature reaches 120 degrees Fahrenheit.
Meanwhile, combine sugar, honey, orange juice, cinnamon, cloves, and rosemary in a small saucepan over medium heat. Bring to a simmer, stirring frequently. Let cook until reduced by about a third, then remove from heat and stir in the Maggi or Worcestershire sauce.
About 30 minutes before the ham is finished cooking, pull it out of the oven and baste the ham with the orange juice glaze. Reseal ham and finish baking. Once finished, remove from the oven and let rest at least 20 minutes before serving.
