Books

Atlantic Monthly Press
Atlantic Monthly Press
Atlantic Monthly Press

Keys Cuisine

Flavors of the Florida Keys

by Linda Gassenheimer

“Linda Gassenheimer has brilliantly filled in a missing piece of the regional American food jigsaw puzzle–amusing and delicious, well-researched food from the seductive Florida Keys.” –Barbara Kafka, author of Microwave Gourmet and The Microwave Gourmet Healthstyle Cookbook

  • Imprint Atlantic Monthly Press
  • Page Count 272
  • Publication Date June 01, 1993
  • ISBN-13 978-0-8711-3540-7
  • Dimensions 7.38" x 9.25"
  • US List Price $20.00

About The Book

Over 175 recipes featuring the fish, shellfish, fruits, and vegetables of America’s tropical paradise.

Hog’s Breath Key Lime Shooter

The Hog’s Breath Saloon on Front Street in Key West is a packed saloon. Paige, the bartender, served us one of the most refreshing drinks I’ve had, explained how it was made, and served everyone else around us without missing a beat. A shooter is a 3-1/2-ounce drink served in a small shooter cup. The drink should be served immediately; do not let it sit on the ice.

This tastes like a Key Lime Pie in a shooter glass. The Spanish liqueur used in the drink is a pleasant mixture of light orange and vanilla flavors. Substitute Cointreau, Grand Marnier, or Triple Sec if you can’t find Licor 43.

” ounce light rum

” ounce Licor 43 (Spanish orange liqueur, Guarentez Tres)

2 teaspoons Rose’s Lime Juice

” cup sour mix (Mr. And Mrs. T’s)

2 teaspoons orange juice

1 ounce half-and-half

Fill a 16-ounce shaker glass with ice and pour in all of the ingredients. Shake well, place strainer over shaker, and immediately pour into a shooter cup. (1 serving)

Praise

“Linda Gassenheimer has brilliantly filled in a missing piece of the regional American food jigsaw puzzle–amusing and delicious, well-researched food from the seductive Florida Keys.” –Barbara Kafka, author of Microwave Gourmet and The Microwave Gourmet Healthstyle Cookbook

“This instructive and exciting book is a must for anyone interested in Americana, good cuisine, and that last frontier of cooking, the Florida Keys.” –Jacques P”pin, from the foreword to Keys Cuisine

“Gassenheimer tracks all of it down–from down-home fare to sophisticated culinary gems.” –Constance Y. Bramson, Sunday Patriot-News

“A thoughtful and authentic combination of both the old and new cooking of the Keys.

” –Felicia Gressette, The Miami Herald

“A melting pot of delicious, sophisticated recipes representing much of the best of Keys cooking”Gassenheimer has done an imaginative and well-researched job of selecting the best from cooks with genuine flair and the light touch needed to bring out the best in Keys cuisine.” –Sami Lais, Florida Keys Keynoter

“A delightful collection of recipes celebrating the uniqueness of Keys cuisine.” –Nora Williams and Tim Wilson, Key Largo Free Press