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Serve this with an autumn salad of beets, smoked bacon and gorgonzola cheese. Photo by Wesley parsons. Serves 8 Ingredients 24 (16/20 count size) shrimp 4 ounces extra virgin olive oil, medium bodied 4 tablespoons honey Zest from 1 lemon and 1 lime 3 small golden beets 3 small red beets 4 slices thick cut Applewood smoked bacon 1/2 small Vidalia onion, sliced thin 2 tablespoons Dijon mustard 4 tablespoons honey 2 ounces white balsamic vinegar Salt and fresh cracked black pepper 4 cups arugula 5 ounces soft gorgonzola Instructions Peel and devein the shrimp, leaving tails on. Rinse in cold water and let drain. Add to a bowl and mix with enough olive oil to lightly coat the shrimp, along with 2 tablespoons honey, citrus zest and black pepper. Toss to ensure all shrimp are covered with marinade and refrigerate. Let marinate for at least30 minutes. Preheat oven to 375°. Wash beets in cold water, peel and dice into small cubes. Toss in a mixing bowl with olive oil, salt and pepper. Prepare a sheet pan with spray oil, spread the beets out in an even layer and roast for 20 minutes or until done. Let cool to room temperature. Cook bacon in a pan and reserve drippings. Place beets in two separate mixing bowls, one for the gold and one for the red, to help keep colors vibrant. In each bowl, add sliced onions, 1 tablespoon Dijon mustard, 1 tablespoon honey, 1 tablespoon bacon drippings and 1 ounce vinegar. Add olive oil and toss mixture together. Add salt and pepper to taste. Remove beet salad with a slotted spoon and toss the arugula in the dressing that remains in the mixing bowls. Place shrimp in a preheated cast-iron pan or skillet and broil 2 to 3 minutes, for honey to caramelize and brown. Serve shrimp and beets over the arugula and top with bacon bits and gorgonzola crumbles.

Dressing or stuffing? If cooked inside the turkey, this side dish is called stuffing. Baked separately, it's dressing. This version is a savory side dish, with the focus on oysters and lots of fresh herbs. Photo by Wesley Parsons. Serves 6 Ingredients 3 tablespoons butter, divided 1/2 cup minced shallots 1 cup chopped celery 1 bay leaf 2 garlic cloves, minced 1/8 teaspoon pepper 1/8 teaspoon salt 1 cup raw oysters, shucked and drained 6 slices cooked bacon, chopped into pieces 2-1/2 cups chicken bone broth or stock (½ cup reserved) 1 cup chopped fresh spinach 2 tablespoons fresh sage 2 tablespoons fresh tarragon 2 tablespoons fresh parsley 2 eggs, beaten 2 baguettes, day-old, cubed* Instructions Melt 2 tablespoons butter in a 10-inch cast iron skillet. Add shallots, celery, bay leaf, garlic, salt and pepper. Saute for 3 minutes, then add the oysters and bacon for an additional 3 minutes, until the shallots become slightly translucent. Add 2 cups of the chicken bone broth, chopped spinach and fresh herbs. Bring to a boil then turn off heat. In a large bowl combine the beaten eggs with 1/2 cup broth. Toss the cubed bread with the egg mixture to coat. Toss gently to combine. Fold the stock mixture gently into bread mixture, until the bread has absorbed the liquid. Butter the skillet completely with reserved 1 tablespoon butter. Pour bread mixture into skillet and bake at 375° for 30 minutes. *Note : Let cubed bread sit out overnight so that it has a chance to get dry. This prevents the bread from getting mushy when the dressing is assembled.

Naturally sweet carrots combined with cinnamon, nutmeg, cloves and a touch of bourbon make this a delicious alternative to sweet potato or pumpkin pie for your holiday dessert table. Photo by Cole LoCurto. Serves 8 Ingredients For pies Your favorite pie dough (enough for a double-crust pie) 2 pounds carrots 2 eggs, well beaten 1-1/4 cups milk 3/4 cup white sugar 1/4 cup brown sugar 1/2 teaspoon salt 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon cloves 2 tablespoons bourbon 4 tablespoons brown butter* For topping 2 cups heavy whipping cream 1/4 cup powdered sugar 1 teaspoon cardamom 1/2 teaspoon vanilla Instructions Preheat oven to 350˚. Rinse and peel carrots and place on parchment-lined baking sheet. Bake for 60 to 90 minutes. Let cool, then mash with a fork or purée in a food processor. This should result in 1-¾ cups puréed carrots. Carrots can be stored in refrigerator for up to 3 days in an air-tight container. Bring to room temperature before making pies. To bake pies : Preheat oven to 425˚. Divide pie dough between 8 (4-¼-inch) mini pie pans and crimp edges. Combine puréed carrots and remaining pie ingredients in a large bowl and beat until smooth. Pour into the pastry-lined pie pans. Bake for 30 minutes, or until the filling is set firm. The pies are done baking when the edges look firm but the center is still a bit wobbly. If under-baked, the filling won’t set and hold its shape; overbaking will lead to cracks. Look for an internal temperature of 165-175°. A knife inserted into the edge of the filling should come out moist but clean. To make whipped cream topping : Chill medium sized bowl and beaters from hand or stand mixer. Combine all ingredients in chilled bowl and whip to soft peaks. Pipe or dollop on top of cooled pies. *To make brown butter : Melt 6 tablespoons unsalted butter in small saucepan over medium-high heat, stirring constantly. Allow the butter to turn brown - it usually takes about 10 minutes. Remove from heat and slowly pour browned butter into a small bowl, allowing the solids to separate from the liquids. Use the residual liquid in the recipe.

This festive-looking salad makes a refreshing and healthy side dish during the holiday season. Photo by Wesley Parsons. Serves 4 Ingredients For the vinaigrette 2 large garlic cloves, finely chopped 1/2 cup balsamic vinegar 1/4 cup olive oil 1 teaspoon maple or agave syrup 1/2 teaspoon salt 1/4 teaspoon black pepper Your favorite herbs, fresh or dried, chopped For the salad 1/4 small onion, thinly sliced 1 cup cherry tomatoes, halved 1 medium cucumber, thinly sliced 3/4 cup thinly sliced radishes Instructions Whisk the vinaigrette ingredients together in a bowl. Add the sliced onions and marinate for 10 minutes. Add the rest of the ingredients, mix well and marinate for another 10 minutes in the refrigerator. Best served cold .

Shiitake mushroom powder is easy to make. Start with dried shiitakes and grind in a food processor or blender until fully pulverized into a powder. Photo by Cole LoCurto. Serves 4 Ingredients For the dashi 1 quart water 1-2 sheets kombu 1 cup bonito flakes For the miso-braised daikon radish 1 pound daikon radish 4 shiitake mushrooms, stems removed 1-½ tablespoons red miso (hacho miso) 2 tablespoons soy sauce 2 tablespoons sugar 2 cups dashi For the steak 1 (16-ounce) ribeye ¼ cup shiitake mushroom powder 2 tablespoons cooking oil ¼ cup unsalted butter Large flake sea salt to taste Thinly sliced scallions, for garnish Instructions To make dashi : Pour water into a small saucepan. Add kombu and set over medium-high heat. Simmer for 30 minutes – be sure water doesn’t come to a boil. Remove kombu and add bonito flakes. Remove from heat and steep 15 minutes. Strain liquid through a paper towel-lined sieve and set aside. Save strained bonito flakes to dehydrate later for homemade furikake. To make miso-braised daikon radish : Peel and cut daikon radish into ½-inch-thick rounds. In a large saucepan, stir together miso, soy sauce, sugar and prepared dashi. Add daikon radish pieces and bring to a simmer over medium heat. Cook daikon for 45 minutes, turning slices over after about 20 minutes to ensure even braising. To prepare steak : While daikon is braising, pat steak dry and coat in enough shiitake powder to cover the surface. Set a large sauté pan over medium high heat and add oil. Sear steak on each side, flipping every minute to ensure the mushroom powder doesn’t over-caramelize. Once the steak is a deep golden brown on the outside, lower heat to medium-low and add butter. When butter starts to foam, carefully tilt pan towards you and baste steak away from you. Do this until steak almost reaches your preferred internal doneness. Set steak aside to rest for 10 minutes. To serve : Slice steak into ½-inch-thick slices and season with sea salt to taste. Set steak on a serving dish alongside braised daikon radish and shiitake mushrooms. Pour over the reduced braising liquid and garnish with scallions.

While radishes are delicious raw, roasting mellows the flavor and creates a creamy texture to these spicy root vegetables. This easy dish comes from the farmers at Ben Wells Produce in St. Johns County. Photo by Sara Schober. Serves 4-6 Ingredients 1 bunch radishes Olive oil Sea salt, to taste Instructions Preheat oven to 375°. Cut radishes into wedges. In a large bowl, toss radishes with olive oil and place in a baking dish. Roast radishes, stirring occasionally until fork tender, about 1 hour. When cooked, drizzle with olive oil and sprinkle with sea sa lt.

| Ingredients 6 ounces Easter Egg radishes, thinly sliced 1 cup apple cider vinegar 1 tablespoon honey 1 tablespoon sugar 1/4 teaspoon kosher salt 2 cloves garlic, roughly chopped 1 tablespoon fresh lime juice Instructions Wash radishes, dry and slice using a mandoline or sharp knife about 1/4-inch thick, or cut into matchsticks or wedges. In a medium saucepan over medium heat, combine the vinegar, sugar, honey and salt and heat until ingredients are dissolved, about 2 minutes. Remove from heat. Stir in lime juice.* Place the radishes and garlic in a clean jar and pour the liquid into the jar. If you want more of a kick, you could add jalapenos as well. Leave about ¼ inch of room at the top. Cover, let cool, and refrigerate for at least 4 hours. *This step can be skipped and simply place all of the ingredients together then put in jars and place in the refrigerator.

It’s nearly impossible to mess these up, so don’t be afraid to play around by adding a garlic clove, dried chile, a few sprigs of herbs and/or a pinch of spices to suit your tastes. Photo by Jesse Brantman. Ingredients 3 cups water 1 cup rice vinegar 2 tablespoons white wine vinegar* ½ cup + 2 tablespoons sugar 3 tablespoons kosher salt Instructions Combine ingredients in a medium saucepan and bring just to a boil, stirring to combine. Remove from heat. Trim, slice or chop vegetables into desired shape and pack into a clean jar with a lid. Add any spices or flavoring elements to the jar and cover with the brine. Allow to cool and refrigerate at least overnight. Pickles should be fine in the refrigerator for up to two months. Store any leftover brine in the refrigerator. *I like to use rice vinegar as a neutral base, but feel free to experiment with different flavored vinegars in place of the white wine vinegar. SUGGESTED COMBINATIONS • Cucumbers, sliced, with bay leaf and allspice or dill and peppercorn • Daikon radish, sliced, with garlic, turmeric, bay leaf and peppercorn • Hot peppers, whole, or sliced with garlic and a couple sprigs of thyme • Muscadine grapes, halved, with cinnamon, coriander and peppercorn • Okra, whole, with dried chili pepper, fresh sliced jalapeno, garlic and mustard seed • Summer squash, cut into ribbons, with garlic, dried chili pepper and a sprig of rosemary • Watermelon rind, peeled, with cinnamon, clove and allspice

Radishes are a great addition to a variety of dishes and can be easily grown in a home garden. Photo by Courtney Babcock. While most of us know radishes to be red, there are oodles of other varieties in an assortment of colors and sizes. In addition to onions and garlic, workers building the ancient Egyptian pyramids received radishes as payment for their labor, a testament to the value of Raphanus sativus , an underutilized member of the Brassica family. Radishes are also related to jicama, turnips, parsnips, rutabaga and cabbages. Although it is difficult to trace its origins, scientists generally agree the radish originated in Asia and the Mediterranean region, as these locations have the greatest variety of wild radishes. The entire plant is edible, from root to leaves and can be used in soup, served in a salad in place of spinach or sautéed and served as a side dish. The root/bulb adds a crisp texture when served raw and thinly sliced as part of a salad. If, when raw, it is too tough – a quick steam will soften it without losing its texture and bite. With the crunch of a carrot flavored by earthy undertones and a spicy kick, radishes can bring a new tang to common dishes like soups and salads. They’re also packed with nutrients including vitamins C and B6, potassium, magnesium, ascorbic and folic acid, calcium and fiber – making them a good choice for a health boost. Radishes make a great addition to a home garden, especially if you are new to growing food. Planting starts in late winter and goes through early spring, allowing for harvest through early summer. Seeds take around 30-50 days to mature after sowing depending on what type of radish it is. If you’re going to plant a larger variety of radish leave around an inch between seeds. For the smaller types you don’t have to worry about leaving much space between seeds. The Easter Egg radish gets its name from its resemblance to dyed Easter eggs with variants in color from white to light pink, bright red and deep purple. This mildly sharp radish is best when thinly sliced and added to a salad, pickled or topped with a bit of butter and salt. These members of the family take around 30 days to mature after sowing. The Daikon radish is popular in Asian cuisine. It can be served raw when thinly sliced or use it as a spice by adding it to soup or roasted vegetables. If you’re a fan of sushi, try it the way it is most popular in Japan – grated and served alongside your sushi roll. This radish takes around 45 days to mature after sowing. The Black Spanish is the spiciest variety of radish. To reduce the piquant taste, you might want topeel the skin. Removing the black outer layer reveals a bright white flesh. These radishes work nicelywhen grated onto meat or mashed potatoes to add spice, or used as a garnish on a salad. This variety of radish takes around 50 days to mature after sowing. The Watermelon radish gets its name from its unique coloring both on the inside and outside – with green tints to the outer root and a bright pink flesh inside, similar to a watermelon. You want to eat these radishes raw, as they will lose their distinct pepper taste and vivid color if cooked. These members of the family take about 50 days to mature after sowing. Radishes don’t need to be an intimidating vegetable – rather, they can rejuvenate a dish with their crisp bite and sharp flavor.

A one-day or weekend getaway to this small town in Lake County, Florida includes plenty of culinary options for all appetites. For a small town with about 14,000 residents, Mount Dora offers visitors a culinary cornucopia. When the daily grind is wearing you down, take a break, hit the highway and set the GPS to Mount Dora. This laid-back village alongside Lake Dora (often referred to as the “New England of Florida”) is tucked away in Lake County, about 30 miles northwest of Orlando. While not really on a mountain, (technically it’s a plateau), Mount Dora, at 184 feet above sea level, is definitely considered high altitude in Florida. If you want to impress friends back home with your alpine abilities, pick up an "I climbed Mount Dora" bumper sticker as a souvenir. In 1880, Ross Tremain became the first postmaster of the town, which was named "Royellou" after his three children, Roy, Ella and Louis. Three years later, the community was renamed Mount Dora. If you had planned a trip from Jacksonville in 1883, you would have arrived via one of the many steamboats that came up the Harris chain of lakes by way of the Ocklawaha River and stayed at The Alexander House, a two-story hotel overlooking Lake Dora. While the steamers are long gone, the hotel, renamed the Lakeside Inn, still exists and is the oldest continuously operated hotel in Florida. Citrus was the early industry in Mount Dora, though most of the groves were destroyed by freezes in1894 and 1895. Trees were replanted and thrived, only to be lost during freezes that hit many groves in Central Florida in the 1980s. The annual Blueberry Festival, usually held on the last weekend of April, celebrates the millions of blueberries now grown on former citrus grove land. Mount Dora is also famous for its antique shopping, an annual bicycle festival, (Florida's oldest andlargest bicycling event) and an annual Scottish Highlands Festival. Usually held mid-November, thisevent features a host of Scottish bands and musicians with highland games throughout the weekend. For a small town with about 14,000 residents, Mount Dora offers visitors a culinary cornucopia. The tree-lined streets boasting historical architecture and iron work on store fronts belie a vibrant atmosphere of eclectic and modern dining options, with choices to please all palates. Interested in a hearty start to the day? Pop into the Magical Meat Boutique British Pub (one of several businesses in Mount Dora with a British background) for a full English breakfast. Owner Phil Barnard is originally from London and fell in love with the area when he discovered it over 20 years ago. “I had the most amazing vacation of a lifetime here, and when I inherited some money I bought a home in Mount Dora,” Barnard explained. “The village lifestyle here reminds me a lot of England. It’s a very community-minded town, with everyone getting to know each other.” Barnard’s career building pubs and restaurants back in England came in handy when he decided to open a pub in Mount Dora because he missed English food. “We import a lot of the ingredients we use here, including beer and Yorkshire bread, for an authentic meal,” said Barnard. The Full English breakfast, for instance, includes two eggs, pork sausage, back bacon, black pudding, saucy beans, griddled tomato, breakfast spuds and fried Yorkshire bread. Any unfamiliar ingredients, such as black pudding, bangers and tatty scones, are explained on the menu. Even the pub’s name came from England, where his father owned a butcher shop. “I come from a family of butchers, dating back to the 1500’s. My father had a butcher shop called the Magical Meat Boutique in Camden Town, London in the 1960’s. The shop was painted in psychedelic colors and played music like the Beatles and the Rolling Stones. He had a lot of famous customers and became well-known in London,” said Barnard. When his father retired, Barnard kept an original 1967 shop sign that now hangs in his pub. The sign’s artwork will look familiar to Beatles fans – it was used as inspiration for the cover design on the Beatles Magical Mystery Tour album. After breakfast, for a slice of Mount Dora’s natural beauty, take a stroll through any of the several parks along the lakefront. If you want to get out on the water, boat tours of Lake Dora and the Dora Canal depart several times daily from the docks on 4th Avenue and in front of Lakeside Inn. The picturesque Canal is lined with towering cypress trees draped with Spanish moss which serve as home for nesting ospreys, herons and egrets. If dining with a lake view is on your mind, stop by Pisces Rising for a taste of seasonal flavors sourced from local farms and other producers. The building began as a Florida Cracker bungalow around 1918 and elements of the structure can still be seen throughout the restaurant in the heart pine floors and other architectural details left over from the original house’s dining and living rooms. The restaurant’s menu has evolved since it opened in 2003, shifting from a typical protein, potato and vegetable focus to one that reflects the current management’s commitment to regional sustainability. “We source locally as much as possible,” explained General Manager Joshua Jungferman. “We’ve cultivated relationships with local farms, fishers and other producers and have input on what the farmers are planting, because we feel strongly about the importance of serving fresh, local products.” Jungferman and his culinary team believe that not only does the use of local produce make a difference in the flavor of the food they serve, this approach to sourcing also benefits the area’s economy. “When we first started taking advantage of area products, we were a little nervous, to be honest. It was a bit more expensive, and we weren’t sure how our customers would respond. However, this approach has been well-received,” he said. “We try and do as much as we can to support local farms, because it makes a difference in our community. We see those same farmers come in with their families on Friday night, and that’s a great feeling.” “While there is still a small town feel and Mount Dora is very family-oriented, we have a younger demographic now than we did when I started,” Jungferman said. Having seen Mount Dora’s culinary maturity grow since he began at Pisces Rising over 20 years ago, Jungferman still sees room for other types of dining and drink experiences, especially in the area of cocktail bars and breweries. Main Street Leasing, the group that developed the Modernism Museum, extended the complex to include 1921 Mount Dora, a restaurant that’s a feast for the palate as well as the eyes. An extensive collection of artwork can be found throughout the restaurant, with many pieces on loan from the museum. The modern art collection is a perfect backdrop to the modern Florida cuisine served at 1921. As customers pay more attention to where their food comes from and how it is produced, that aligns well with the restaurant's philosophy on sourcing locally from businesses using sustainable practices. The menu features products from area farms, including several pick-your-own locations, with a focus on high quality ingredients. Whether you plan a quick excursion to Mount Dora or want to spend the night, stop by the historic Lakeside Inn for a relaxing view of the sunset (and maybe a cool beverage) at the Pool Bar. You may find yourself forgetting about the demands of the tick-tock world for just a brief interlude, and that’s okay. Because, after all, you just climbed Mount Dora, and that’s quite an accomplishment for a day’s work.

A Conversation with Gabrielle Alters In Edible Northeast Florida’s debut issue, Gabrielle Alters helped define the culinary cocktail with her kitchen-inspired beverages at Restaurant Medure in Ponte Vedra. A decade later, she is now co-owner of Rue Saint-Marc , the restaurant she started with her husband Chef Scott Alters, and they have a new concept called Saleya in the works. Her approach to seasonal sipping, however, remains as imaginative and grounded as ever. We caught up with Gabrielle in between shifts to see how she continues to excite her customers’ senses of sight, smell and, ultimately, taste. It’s been ten years since you shared your take on shrubs and your quest for flavorful combinations. How has your creative process evolved since that first recipe? Gabrielle Alters : I still utilize shrubs throughout the year on my menu here at Rue, but that preservation process has inspired new ways to preserve flavors. I’m using techniques like making sous vide infusions, frozen fruit or tea flavored ice and pickling. Looking back at your original feature, what elements of your style have stayed true—and what has completely transformed? GA : I build drinks a bit differently these days. I used to begin with a familiar spirit as the base of a drink recipe and modify by adding liqueurs, syrups, vermouths, amari and such. Now I find myself using vermouths, amari and aperitifs as the base of my drinks more often and adding a spirit as a modifier to the recipe. How has your partnership with Chef Scott, both in business and personally, influenced the way you build a drink from concept to glass? GA : I have learned a lot from cooking with my husband over the past 15 years. He has always inspired me to make my own products from scratch rather than purchase them. My inspiration usually starts with crafting something in the kitchen first, such as a foam, cordial, shrub, orgeat, crème de coconut or some variety of pickled fruit or vegetable. Rue Saint-Marc feels curated in every sense. How does the setting inspire your seasonal creations? GA : Everything we do here is very well thought out. Every ingredient that is in your cocktail should be noticeable on your palate, without being overbearing. I think about how the guests are going to feel when they enjoy their drink. Every aspect of the beverage matters: what glass it’s served in, the texture it has, what type of ice is used and especially what it looks like. You eat and DRINK with your eyes first! As you prepare to open your next venture, how are you thinking differently about crafting your program and the drink experience? GA : The cocktail program at Saleya will be a bit more streamlined towards Negroni and Spritz inspired cocktails, focusing on the aperitif in a convivial atmosphere. What inspired the ingredients and presentation for this cocktail? GA : Everyone loves a good watermelon margarita, right? I wanted to create a more elegant and stimulating version. The cocktail is vermouth forward, has a touch of smokiness from mezcal and just the right amount of watermelon.

This elegant and stimulating version of a watermelon margarita is vermouth forward, has a touch of smokiness from mezcal and just the right amount of watermelon. Photo by Jordan Mixson. Ingredients For watermelon ice 1 medium watermelon Filtered water For watermelon-infused vermouth 25 cubes watermelon 1 (375 ml) bottle Dolin Blanc vermouth For pickled watermelon rind Reserved rind 2 cups rice wine vinegar 1 cup sugar 2/3 cup mirin 2/3 cup sake For cocktail 1-½ ounces watermelon-infused Dolin Blanc Vermouth ¾ ounce Los Vecinos Mezcal ¾ ounce lime juice ½ ounce simple syrup Watermelon ice Pickled watermelon rind Instructions To make watermelon ice : Cut watermelon rind off into strips, remove the skin and set rind aside in a large bowl for pickling. Cut watermelon into 1-inch cubes and reserve 25 cubes to infuse the vermouth. Add the rest of the watermelon to a blender and blend until smooth. Strain purée and add filtered water in a 3 to 2 ratio (3 parts purée to 2 parts water). Freeze in 1-inch x 5-inch molds. When frozen, cut cubes in half and reserve in the freezer until ready to use. To make watermelon-infused vermouth : Add reserved watermelon cubes and Dolin Blanc vermouth to a blender and blend until smooth. Pour into a bowl and leave it covered at room temperature for 2 hours. Strain through cheesecloth and reserve in the refrigerator. To make pickled watermelon rind: In a pot over medium heat, combine rice wine vinegar, sugar, mirin and sake. Bring to a boil, then remove from heat and cool to room temperature. When cool, pour over watermelon rind in a large bowl. Be sure rind is submerged in the liquid. Infuse for 24 hours in the refrigerator. To make the cocktail : Combine watermelon-infused vermouth, mezcal, lime juice and simple syrup in cocktail shaker. Add one of the half watermelon cubes. Hard shake until the ice cube is dissolved by half. Pour ingredients into a cocktail coupe and garnish with pickled watermelon rind. Cheers!