Strawberry Crisp w/ Black Pepper Crème Fraiche
Dr. Jason Gordon | Soul Tavern, Miami Beach
250 calories
Combine 1lb of halved strawberries with 1.5 cups of coconut sugar, 2 tbsp apple cider vinegar and 2 tbsp of coconut oil. Allow this to sit at least an hour so the strawberries can begin to macerate. For a crisp topping, add 1 cup coconut sugar and 2 cups of oats to a saucepan, stirring frequently while slowly pouring in 1 cup of flour. Allow these ingredients to caramelize before adding 1 tbsp vanilla. For whipped topping, fold in ¼ cup cane juice into 1 cup creme fraiche then season with 1 tbsp black pepper. Keep refrigerated until ready for use. To build, use a 6oz ramekin. Start by adding macerated berries. Followed by oat topping. Place in the broiler until top layer is crispy. Then add whipped topping before serving.
Mango Sorbet
Executive Chef Matthew McDonald | The National Hotel South Beach
183 calories (4 oz scoop)
Add 3 to 3 1/2 cups mango purée (about 4 large mangoes) with 1/3 cup water, 1/4 cup honey, and 1/8 tsp salt, stirring to combine. Place the mixture in the refrigerator overnight. Next day, pour the mango mixture into the bowl of an ice cream maker, and let the sorbet freeze for 20 to 25 minutes, until thickened to the consistency of soft-serve ice cream. As an option, add 3 tbsp of Vodka, Grand Marnier, or Cointreau for the final 5 minutes. Transfer the sorbet to a container, cover it, and place in the freezer until it’s as hard as you like; this will probably take a minimum of several hours.
Chocolate Brown Basmati Rice Pudding Tamale
Executive Chef David Hackett | The Biltmore, Coral Gables
266 calories per tamale
Soak dry cornhusk in warm water until soft, tear in half (about a 3” width) and tie each end. Turn the cornhusk inside-out to form a boat and set it aside. In a small pot, bring 2 cups almond chocolate milk to a simmer. Add 8.5 oz of pre-cooked brown basmati rice, cook on medium heat for about 15 min., or until most of the moisture is gone and the rice is tender. Once cool, fold in 2 tbsp honey. Finally add 2 oz of the chocolate rice mixture to the corn husk boat and lay 4-5 bananas slices on the rice. Cover the bananas with another 2 oz of the chocolate rice mixture. Top with almond butter and garnish with toasted almonds, cajun seasoned popcorn and quartered strawberries.
