An Unconventional But Oh So Fun Ode To Florida Fall Flavors

PHOTOS BY JORDAN RANDALL | STYLING BY ALLIE BRINTON AND JORDAN RANDALL

Maybe it’s because I’m a lifelong Floridian, or maybe because I don’t like hot drinks when it’s not cold outside—or perhaps it’s just because I don’t enjoy wearing long pants—but I’ve never been able to fully get behind fall and winter centric recipes. Here in Central Florida, we just don’t have the right climate to justify indulging in all these diet-destroying, nap-inducing, heavily seasonal spice laden classics, especially when November temperatures unsurprisingly rise past 90°F.

Still, thinking back on this season over the years brings up fond memories. Many in my family could only take time off this time of year, and with the kids out of school for extended breaks, it was always the perfect excuse for a full-fledged family feast with all the fixin’s.

I remember other activities we would only engage in at this time of year. Climbing up a rickety ladder as a kid to shake tree limbs off Kathleen Road so my dad could fill his humongous paint bucket with fresh pecans…the smells coming from the kitchen as Mom baked something with our harvest….still being able to grow nearly any herb or lettuce until the first big frost— usually not until December. Then of course there was picking up a big ol’ smoked turkey from Jimbo’s, drenched in a metric ton of BBQ sauce or earning a slice of apple pie for lugging the bird across town to family dinner. And of course, that burst of citrus from a real Florida orange, fresh off the tree.

Writing out a traditional autumn menu doesn’t feel quite right to me. Our climate is so unique that many crops the rest of the country stops harvesting after summer are just getting started here and vice versa. So, I wanted to put my own spin on seasonal concepts—dishes that feel familiar this time of year while showcasing the bounty Central Florida farms and markets are chock-full of.

As I planned this feature, news broke about a national turkey shortage. Prices for the big bird are expected to rise more than usual. So maybe this year, consider flocking to a different poultry?

Pumpkin patches, Hot Toddie’s and frosty mornings may not fit here, but a Lakelanders version of fall & winter can still be a time when family gathers, amazing smells fill the house, and traditions carry on or new ones are made.

A special shoutout to the great markets and vendors who supplied many of the ingredients for these recipes:

Born & Bread Bakehouse: serving up the best sourdough in town—used in multiple preparations.

The Old South Country Market: with just about any protein you can imagine and a tremendous gourmet selection of prepared + pantry items, it could easily be a one stop shop for a special meal.

Downtown Lakeland Farmers Curb Market: always offering locally grown produce and plenty of inspiration for the menu as a whole.

Sweet Potato Buttermilk Biscuits With Clementine Pineapple Marmalade

Sweet Potato Buttermilk Biscuits

1 large or 2 small Sized Sweet Potato (appx 1 lb.)
3 cups flour
2 Tbsp light brown sugar or maple sugar
1 Tbsp baking power
1 ½ tsp salt
½ tsp ground black pepper
½ tsp cinnamon
¼ tsp allspice
1 ½ sticks or ¾ cup cold butter cut into ½ inch cubes (plus extra 2 Tbsp melted for brushing top of biscuit)
½ cup buttermilk

1. Preheat oven to 350°F. 
2. Wash the sweet potatoes thoroughly and dry them. 
3. Using the tip of a sharp knife, make 3 shallow slits lengthwise across each potato to allow steam to escape. 
4. Place directly on the oven’s wire rack with a sheet of foil on the bottom to catch drips. Bake for at least 1 hour, or until very soft when squeezed with tongs. Cool, then peel and mash.
5. Increase oven temperature to 425°F.
6. In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, black pepper, cinnamon, and allspice.
7. Add the cold butter cubes. Using two knives, a pastry cutter, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with pea‑sized bits of butter visible.
8. Add the mashed sweet potato and gently fold it in until the dough just begins to come together. The dough will be streaky and loose—avoid overmixing.
9. Turn the dough out onto a lightly floured surface. Pat into a disc about 1 inch thick.
10. Bring the edges of the dough toward the center, press to flatten, then reshape into a 1‑inch disc. Repeat this folding and flattening process about 3 times to create flaky layers.
11. Using a floured biscuit cutter or sharp knife, cut into biscuits and place on a parchment‑lined baking sheet. Brush tops with melted butter. Bake at 425°F for about 15 minutes, or until golden brown.
12. Serve warm with Marmalade and other fixins such as: Softened creamy Brie, local raw orange blossom honey, herbed butter, etc.

Clementine Pineapple Marmalade

Zest and juice of 4 clementines
Zest and juice of 1 lemon
1 cup diced pineapple
½ cup sugar
¼ cup water
1 tsp fresh minced ginger

1. In a medium saucepan cook on medium for appx 30-40 min, regularly stirring until the mixture thickens and the back of a spoon is coated without sliding off. 
2. Cool before serving.

Spiced Duck with Herby Orange Sauce & Duck fat Gravy

With turkey in short supply (and higher prices than last year), I’m happy to pivot. I’ve never been much of a turkey guy anyway. Duck makes a fantastic centerpiece and can be found in plenty of places: Old South Country Market, Lake Meadows Farms in Ocoee, or even your local grocer’s freezer section.

For best results, prepare the duck the day before you want to cook it, if possible, to allow the seasoning to penetrate through the thick skin and into the carcass.

This recipe portions seasoning and sauce to accompany two 4-5 lb. ducks, which should serve approximately 6-10 people depending on appetite. If you want to unpivot, feel free to go with a turkey, pasture-raised chicken, or even a pork shoulder using this flavor strategy and the recommended cooking methods of your choosing.

DUCK RUB

4 Tbsp salt
3 Tbsp light brown sugar
2 Tbsp garlic powder
1 Tbsp smoked paprika
1 Tbsp fresh rosemary, chopped (or 1 tsp dried)
1 Tsp each ground black pepper, coriander, cinnamon
½ Tsp of either ground allspice or clove

COOKING THE DUCK

1. Pat dry the ducks. Remove any giblets, neck, and/or extremely excess skin.
2. With the tip of a sharp pointed knife, poke all over the skin, so that fat will have a place to render out. Score the breast skin and any really fatty skin areas in a crisscross pattern but not too deep to cut into the meat.
3. Mix rub ingredients together.
4. Sprinkle the rub generously between both birds, including inside the carcass and under the wings. (You might not need to use all the rub depending on the size of your birds.)
5. Set uncovered in a refrigerator for at least 4 hours, and as long as overnight. If you want to make the presentation a little nicer and avoid the potential for uneven coloring, tie the legs together with kitchen twine and tuck the
wings.
6. Pre-heat oven to 350°F. 
7. Place ducks in a roasting pan, preferably on a wire rack so that the fat can drip into the pan and promote even cooking.
8. Starting Breast side up roast for 1 hour. 
9. Remove from the oven and baste or brush the entire duck with the drippings from the pan. Flip the duck over so that the breast side is facing down and roast for an additional hour. 
10. Remove from the oven and baste or brush the duck again with more drippings. Turn heat up to 425°F. Flip over the duck so that the breast side is now facing up. Give it one more baste, then roast an additional 15 min. At this point if the tip of the legs or wings look too dark, I find wrapping them with a little foil prevents further darkening. You are looking for crispy skin but not so far as to burn. The internal temperature at this point should be around 165°F. 
11. Remove from the oven and rest uncovered for at least 15 minutes before serving.

In the meantime, you can make simple gravy to serve with the meal from the drippings, you should have more than enough rendered duck fat to make a good amount of gravy.

DUCK FAT GRAVY

¼ cup duck fat
2 Tbsp all-purpose flour
1 cup duck, chicken, or vegetable broth
Salt and pepper to taste

1. In a saucepan on medium heat, add the fat.
2. Add the flour once the fat has heated up, stirring constantly with a whisk.
3. You will see once the flour begins to cook the color will turn golden brown and the mixture will start to create bubbles or a light foam. Lower heat, pour in broth and continue to whisk. If the gravy is too thick, add additional broth or water. 
4. Season to taste knowing the fat drippings carry over a nice amount of the rub flavoring.

HERBY ORANGE SAUCE

Zest and juice of 2 oranges
3 garlic cloves, finely chopped
½ cup flat‑leaf parsley, chopped
1 Tbsp fresh rosemary, chopped (or 1 tsp dried)
1 Tbsp fresh sage, chopped (or 1 tsp dried)
½ Tbsp fresh thyme, chopped (or ½ tsp dried)
¼ tsp dried red chili flakes
2 tsp salt
2 Tbsp apple cider vinegar
½ cup olive oil

1. In a medium bowl, combine the orange zest and juice, garlic, parsley, rosemary, sage, thyme, chili flakes, salt and apple cider vinegar.
2. Whisk together until the herbs and seasonings are evenly distributed.
3. Slowly drizzle in the olive oil while whisking vigorously to emulsify the mixture into a smooth marinade.
4. Taste and adjust seasoning if needed.

Sourdough Savory Bread Pudding

Prepare this dish in advance to let the crusty bread soak deeply and soften its exterior. Whether you call it “stuffing” or “dressing,” it really made no difference. The inspiration here comes from Jennifer Smurr of Born + Bread Bakehouse who shared some of her family flavor secrets with me. We reimagined this once‑heavy side dish into something elegant and layered. I used their seasonal Cranberry Walnut sourdough as the base, but any artisan loaf you love will work beautifully from the many fine local bread artisans. And make sure to let your bread sit out for a day to lose some of the moisture. It will pay off in the end.

INGREDIENTS

1 loaf day old sourdough, cut into 1‑inch cubes
2 shallots or 1 medium onion, chopped
4 celery stalks, chopped
1 (8‑oz) container sliced mushrooms
8 garlic cloves, finely chopped
1 Tbsp each fresh rosemary, sage, thyme (or 1 tsp dried)
½ tsp salt
½ tsp ground black pepper
6 Tbsp butter
1 Tbsp olive oil, plus extra for garnish
1 cup shredded Gruyère or nutty alpine‑style cheese
½ cup grated Parmesan
1 pound crumbled, cooked breakfast sausage (optional)
8 large eggs
2 cups half‑and‑half
1 cup duck, chicken, or vegetable broth
¼ cup parsley, finely chopped

METHOD

1. In a large skillet over medium-low heat, melt the butter with the olive oil. Add the onion, celery, and mushroom. Cook, stirring occasionally, until softened and lightly golden, about 6-8 minutes. 
2. Add garlic and cook for an additional 2-3 minutes.
3. Stir in the herbs (rosemary, sage, thyme), salt and freshly ground black pepper. Cook for 1–2 minutes more until fragrant. 
4. Remove from heat and let the mixture cool completely.
5. Once cooled, fold in the shredded Gruyère and the cooked, cooled breakfast sausage. Set aside.
6. In a large bowl, whisk together the cream, eggs, and broth until smooth and well combined. 
7. Place the sourdough cubes in a large mixing bowl. Add the cooled vegetables, cheese and sausage mixture, tossing gently to distribute evenly. 
8. Pour the custard mixture over the bread and stir until all cubes are coated. 
9. Cover and refrigerate overnight (if possible) to allow the bread to fully absorb the custard. It’s a good idea to press down on the bread if not fully submerged.
10. Preheat oven to 350°F. 
11. Transfer the soaked bread pudding mixture to a greased baking dish. Sprinkle with half of the grated Parmesan cheese. Bake uncovered for 45–55 minutes, or until golden brown on top and set in the center. 
12. Allow to cool for 15 minutes. Garnish with remaining Parmesan, a drizzle of olive oil, and chopped parsley.

Florida Arugula Salad with Honey Mustard Vinaigrette

You can get locally grown arugula freshly picked all the way into next year as it tolerates cold weather, even frosts! It’s actually more tender and less bitter the colder it gets. That nice peppery kick of arugula pairs really nicely with sweet, savory, nutty and creamy accouterments in this preparation.

INGREDIENTS

16 oz arugula
4 oz goat cheese
½ cup pickled red onions
½ cup roasted pecans, pieces
1 (8‑oz) container thick cut bacon, cooked until crispy, then crumbled
½ loaf sourdough cut into ½ inch cubes
½ cup grain mustard
½ cup apple cider vinegar
½ tsp salt
⅓ cup local raw honey
4 garlic cloves, finely chopped
½ cup olive oil, plus extra for croutons

METHOD

1. Pre-heat oven to 350°F. On a baking sheet, toss sourdough cubes with olive oil. Toast for about 5 minutes, until lightly golden.
2. Whisk mustard, honey, vinegar, garlic, and salt in a bowl until combined to make the dressing.
3. Slowly drizzle in the olive oil while whisking vigorously to emulsify the mixture into a smooth dressing.
4. In a large bowl, toss arugula with the dressing until evenly coated. Add bacon, croutons, pecans, and pickled red onions. 5. Toss again to distribute. 
6. When ready to serve, gently top with dollops of goat cheese.

Cocktails

The Flet

INGREDIENTS

¾ oz fresh lemon juice
¾ oz cinnamon syrup (Dissolve 2/3 cup cane sugar, in 2/3 cup water. Steep 2 cinnamon sticks in simple syrup for 15 minutes)
1.5 Oz hard apple cider
2 oz Bourbon
3 dashes of Angostura aromatic bitters
Allspice
Lemon slices
Extra cinnamon sticks

METHOD

Combine lemon juice, cinnamon syrup, cider, bourbon, and bitters in a cocktail shaker with plenty of ice. Strain into fresh crushed ice and garnish a dash of bitters, a dash of allspice, a slice of lemon and a cinnamon stick per glass.

Non-alcoholic Rosemary Orange Sparkler

INGREDIENTS

¾ oz rosemary syrup (Dissolve 2/3 cup cane sugar, in 2/3 cup water. Steep 2 rosemary sprigs in simple syrup for 15 minutes. Remove rosemary)
2 oz fresh orange juice (whatever Florida orange you can find)
4 oz cranberry soda or cranberry ginger ale
Orange slices
Extra rosemary sprigs

METHOD

Combine orange juice, rosemary syrup, and soda in a rocks glass with plenty of crushed ice. Gently stir. Garnish with a slice of orange and a rosemary spring per glass.

‘‘Mom’s Mood Is…’’ Good Sour Cream Pecan Pie

When I was a kid—and even now—my mom had a refrigerator magnet that read “Moms’ mood is…” with a flippable card: one side said “Good,” the other “Bad.” It became my tradition to flip it to “Bad” whenever I visited, just to be a little stinker. Somehow, by the time I came back to visit, it always returned to “Good.” Still trying to figure out how.

This pie honors my mom, who has always made the best desserts. It combines her sour cream pound cake recipe I Frankenstein’ d into a pie crust, and her pecan pie filling I altered to mimic an ooey gooey butter bar. There are two ways to enjoy it: cooled, for the classic pecan pie interior or warm, straight from the oven, resembling a pecan cobbler. Either way, it’s a guaranteed winner.

Crust

INGREDIENTS

1 ½ cups All Purpose flour
½ cup cane sugar
½ tsp salt
2/3 stick cold butter, cut into ½ inch cubes
3 Tbsp sour cream
½ tsp vanilla extract
1 egg yolk

METHOD

1. Preheat oven to 325°F.
2. In medium bowl whisk together flour, sugar, salt.
3. Add the cold butter cubes. Using two knives, a pastry cutter, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with pea‑sized bits of butter visible.
4. In a small bowl whisk together sour cream, yolk, vanilla
Pour wet ingredients evenly into dry ingredients and mix into a rough dough. Place on a large sheet of plastic wrap and press down to form a disc. (should look somewhat similar to a pie crust dough)
5. Let cool in refrigerator for approximately 15 minutes. 
6. Form dough into a firm disc, then turn out into a 9-inch pie plate. Using the plastic wrap or a food safe kitchen glove, press dough into the plate evenly across the bottom of the plate and up the sides until the dough is appx ¼ inch thick on all sides and is close to the top edge of the plate. 
7. Pre-bake uncovered at 325°F for 10 minutes.
8. Remove from oven and let completely cool

Filling

INGREDIENTS

¾ cup light brown sugar
2 Tbsp All Purpose flour
1 stick butter, melted
1 tsp vanilla extract
1 egg plus 1 egg yolk
⅓ cup evaporated milk
1 cup roasted pecans, halves, or pieces

METHOD

1. In a medium bowl whisk together sugar and flour. Add butter then whisk until combined.
2. Add vanilla, egg, yolk, and milk. Whisk until the mixture is smooth and resembles thick caramel.
3. Spread pecans along the bottom of the prepared crust, even up the sides. Pour mixture over pecans
4. Bake at 325°F for 45 minutes or until center is set and doesn’t jiggle too much.
5. Remove from oven and let cool completely before serving. 6. Finish with a light sprinkling of coarse sea salt and an optional scoop of really good vanilla ice cream.