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Holiday Desserts

Fruit Wine Sabayon Pound Cake
Yield 6 Servings


  • ¼ cup packed light brown sugar
  • ¼ cup water
  • 4 large Florida egg yolks
  • 2 tablespoons sweet Florida fruit wine
  • ½ cup chilled whipping cream
  • 24 ounces of your favorite Florida berries, rinsed and patted dry
  • 2 tablespoons natural sugar
  • 1 bunch fresh Florida mint
  • 1 16-ounce pound cake loaf


Combine brown sugar, water, egg yolks and 1 tablespoon of fruit wine in medium stainless steel bowl. Place bowl over medium sized pot of simmering water (bowl should not be in contact with water.) Whisk until mixture triples in volume and kitchen thermometer registers 160° (about 4 minutes.) Place bowl inside a larger bowl that has been filled with ice and water; whisk sabayon lightly until completely cool.

Whip cream in another medium steel bowl until soft peaks start to form. Slowly add sabayon to the whipped cream and fold together. Cover and refrigerate.

Purée 3/4 cup berries with 2 tablespoons sugar and remaining 1 tablespoon fruit wine in food processor. Pour purée into large bowl and stir in remaining whole berries until well-coated.

Cut and arrange 3 thin triangle-shaped cake slices on a plate. Spoon berry mixture over cake. Top with sabayon and fresh mint leaf.

Carrot Cupcakes with Molasses Cream Cheese Icing
Yield 16 Cupcakes


For cupcakes

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 3/4 cup vegetable oil
  • 1 cup firmly packed light brown sugar
  • 2 large eggs
  • 1/2 teaspoon vanilla
  • 1 3/4 cups finely shredded Florida carrots (about 4 carrots)
  • 1/3 cup walnuts, chopped fine, toasted lightly, and cooled
  • 1/2 cup sweetened flaked coconut, toasted lightly and cooled

For icing

  • 1/2 cup (about 4 ounces) cream cheese, softened
  • 1/2 stick (1/4 cup) unsalted butter, softened
  • 1 tablespoon unsulfured molasses
  • 2 tablespoons confectioners’ sugar


For cupcakes:

Preheat oven to 350°F and line twelve 1/2-cup muffin tins with paper liners.

In a bowl, whisk together flour, baking soda, salt and spices. In a separate bowl, whisk together oil, sugar, eggs and vanilla with a wooden spoon. Beat in flour mixture until combined well. Add carrots, walnuts and coconut, stirring until just combined. Fill muffin tins two thirds full with batter (there will be enough batter remaining to make 4 more cupcakes) and bake in middle of oven until a tester comes out clean, about 18 minutes. Turn cupcakes out onto a rack and cool completely. Muffin tins may be used again immediately for second cupcake batch. Cupcakes may be made 2 days ahead and kept in airtight containers.

For icing:

In a bowl, beat together icing ingredients until fluffy. Icing may be made 2 days ahead and chilled in an airtight container. Soften icing at room temperature to spreading consistency.

Spread icing on cupcakes.

Florida Strawberry Cheesecake Dip
Yield 4 to 6 Servings


  • 1/2 cup fresh Florida Strawberries, rinsed, dried and chopped fine
  • 1/4 cup Florida pecans, toasted and chopped fine
  • 1/4 cup Florida honey
  • 1/3 cup freshly squeezed Florida orange juice
  • 1 cup low-fat cream cheese, softened
  • 1 cup low-fat sour cream

Assorted cookies, graham crackers and fresh Florida fruit for dipping and spreading


Set aside 1 tablespoon each of the strawberries and pecans for garnish.  In a small bowl, lightly mix the strawberries, honey and orange juice. In a separate bowl, blend the cream cheese and sour cream until smooth. Add the strawberry mixture and fold together. Fold in the pecans. Cover and chill. Garnish the top of the dip with the reserved strawberries and pecans.  Serve with cookies and fruit for dipping.

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