Jacksonville & Company Cookbook

By The Junior League of Jacksonville, Jacksonville Florida

Jacksonville, florida

Committee

Chairman Drema Houchins Farmer

Co-Chairman Harriet Talley Beardsley

Design Monett Powers Kent

Co-Chairman Langhorne Kirill Stoneburner

Elizabeth Donegan Daniel

Meredith Mori Mason

Entertainment Section Cornelia Covington Smithwick

Editing Winifred Wootton Booher

Herb Cooking Sara Carver Frazier

Marketing and Promotion Susan Shanklin Threlkel

Patricia Igoe Hannan

Ann Davis Baker

Susan Herbertson Adams

Recipe Solicitation Susannah Davis Sands

Sustainer Committee Annette White King

Barbara Home Arnold

Ann James Doswell

Carol Hart Kohlhaas

Linda Crank Moseley

Margrett Yallalee Rennard

Patricia Portman Sanow

Sally Holcomb Surface

Winifred Sessoms Wootton

Testing Karen Guernsey Johnston

Co-Chairman Cindy Brocato Lobrano

Advisors Carol Blume Baumer

Tillie Kidd Fowler

Alice Jones Stanly

Wine Consultant Benjamin G. Bell,

Master Knight of the

Vine Professional,

Professional Sommelier Guild

Artist Gail Spratt

The Junior League of Jacksonville, Inc. extends sincere appreciation to all

who submitted recipes. We regret that we were unable to include all of them

because of similarities and lack of space.

A Venetian Masked Ball

to benefit

The Cummer Gallery of Art

Bay Scallops en Coquille*

Grigliata de Mansa

Sauce Bearnaise

Snowpeas with Water Chestnuts*

New Potatoes au Caviar* Gingered Carrots*

Croissants Ricotta

Strawberries au Chocolat*

Espresso

Pouilly-Fuisse Chateau Batailley Pouillae Bordeaux

Domaine Chandon Brut Champagne

Costumed heralds and a trumpet fanfare greet guests at the Gallery entrance.

Under banners of Venetian blue and gold depicting the winged lion of Venice,

guests are presented with plumed and sequinned masks. Through formal gardens

and over a replica of the Rialto Bridge, they make their way to a glittering tented

barge, scene of a lively auction to benefit the museum. A seated dinner is held in

the permanent collection galleries, where moire’ cloths of burgundy, hunter green,

Vene­tian blue, scarlet or gold cover round mirror-topped tables. Mirrored pedestal

centerpieces hold plumed masks and clusters of rubrum lilies with ribbon streamers.

White candles, white napkins circled with gold ribbon and gold-bordered

Tiffany place cards complete the table settings.

After dinner, guests return to the floating tent to dance late into the magical evening.

A Holiday "Spanish Gold"

Celebration

to benefit

The Jacksonville Museum

of Arts and Sciences

Caviar Egg Ring* with Assorted Crackers

Cold Blanched Vegetables with Arnold's Hollandaise Sauce*

Assorted Hard Rolls and Soft Cheeses

Boiled Shrimp and Crab Claws

Watermelon Basket with Melon Balls and Strawberries

Guava Dainties*

Bourbon Fruitcake Cookies*

Luscious Squares*

White Spanish Rijoa

Celebrating an extraordinary exhibit of Spanish gold salvaged from

ancient shipwrecks, the evening reflects the romance of Spanish

treasure fleets which sailed the Florida coasts centuries ago.

The long cocktail table draped in gold lame is laden with giant

clam shells filled with cold vegetables and sauce. Shell-shaped

lucite pieces serve as additional containers. Sand sprinkled

with glitter is spread on the table, and at each end a large fish bowl

holds shells, jewelry and gold coins. Candles bum in conch shells.

Nearby a small dinghy overflows with crab claws and shrimp on

cracked ice. The arched windows are decorated for Christmas

with gold-swagged wreaths and poinsettias, and a towering tree

is hung entirely with gold ornaments and shells sprayed gold.

Spanish classical music enhances the feeling of ancient splendor and romance.

A Russian Christmas Evening

to benefit

The Jacksonville Art Museum

Whole Poached Salmon with Horseradish Sauce* and Dill Sauce*

Toast Points with Black Caviar, Sour Cream, Finely Chopped

Onion and sieved Hard-Boiled Egg

Stolichnaya Vodka on Ice

Crab Rangoon* with Hot Mustard Sauce*

Russian Chefs Stroganoff* with Buttered Hoodies

Sauteed Cherry Tomatoes*

Salad of Bibb Lettuce and Mandarin Oranges Vinaigrette

Hard Rolls

Miniature Individual Cheesecakes*

Praline Cookies*

Guests arrive through a waterfall of miniature lights covering the tall glass

facade of the museum. Tall, heavily flocked, lighted trees create the spirit

of a Russian Christmas inside. Heightening the wintry effect, snow-covered

branches form arches leading into the exhibit of antique Russian costumes.

One gallery is reserved for the traditional hors d'oeuvres served each year at the benefit:

Russian vodka, salmon and caviar. Three tables covered in white linen hold the iced

Stolichnaya bottles, thin vodka glasses, smoked salmon and toast points and

caviar surrounded by crystal bowls of garnish. Another gallery serves the buffet

from a silver-covered table bearing massive candelabra with white candles.

The centerpiece is a topiary of white chrysanthemums flanked by

two Imperial swans on a lake of mirror, circled with green foliage.

Antique Show

to benefit

The Jacksonville Wolfson's

Children's Hospital

Marinated Shrimp*

Frosted Artichokes with Caviar* and Melba Toast

Crustless Quiche*

Assorted Fruits and Cheeses

Roast Lamb with Herb Mustard*

Souffleed Com*

Ratatouille*

Sour Cream Crescent Rolls*

Kahlua Mousse*

Mosel Wehlener Sonnenuhr Kabinett

Rhone Chdteauneuf-du-Pape

At the entrance to the exhibit hall, a red carpet and massed red

and white poinsettias welcome patrons while lighted ficus trees

and palms glow alongside. Folding mirrored panels reflect the

light and color around them. Clustering around the intimate vignettes

of antique exhibits are huge lighted holly and ficus trees anchored in

tubs wrapped in foil. Dinner is served from long tables draped in

silver mylar and covered with mirrored panels. Each table holds

arrangements of white gladioli and red anthurium lilies in tall glass cylinders.

Crystal candlesticks hold white candles.

Symphony Pops French Country Picnic

to benefit

The Jacksonville Symphony Orchestra

The Pate

Assorted Cheeses

Bread Sticks French Bread

Lime Chicken with Melon*

Artichoke-Rice Salad*

Buttermilk Orange Cupcakes with Fresh Orange Sauce*

Pecan Tart*

Beaujolais Loire Valley Anjou Rose

A French country picnic begins early on a summer evening with cocktails

in a terraced garden beside the St. Johns River. Pate in stoneware pots,

cheeses and French bread in baskets are served with refreshing wine

spritzers made of white wine and club soda and garnished with slices of lime.

The light breeze from the river tugs at the round tablecloths of blue cotton

overlaid with blue, coral and white paisley cotton scarves. The tables hold

terra-cotta hens filled with white baby's breath and low candles in terra-cotta saucers.

Guests gather around each table to serve themselves from picnic baskets packed

with entrees for eight. These baskets from the farmer's market are lacquered white

and hand painted with blue forget-me-nots. Blue cotton napkins line the baskets

and set off simple white picnic ware. As the music begins, the guests settle at the

tables to enjoy their "moveable feast" in the cool evening air.

Dinner Dance by the Riverside

to benefit

The American Cancer Society

Shrimp with Mayonnaise Dressing*

Zucchini Frittata*

Party Sandwiches with Vidalia Onion Spread*

Assorted Fruits and Cheeses

Fillet of Beef with Port Butter*

Amelia Island Rice*

Marinated Broccoli Ring*

Hard Rolk with Butter

Meringues Pistachio*

Miniature Cream Cheese Tarts with Cherry Sauce*

Bourbon Balls*

Concannon Sauvignon Blanc

Beringer Cabernet Sauvignon

Pots of coral and pink begonias, maidenhair fern and illuminated ficus trees

highlight the entrance of the house and lead the guests to a white tent

opening onto the banks of the St. Johns River. Hundreds of balloons

in rainbow colors form an archway into the tent and hang in clusters in each corner.

Placed around the dance floor, the skirted tables match the balloons in shades of

lavender, salmon, yellow and turquoise. Pots of salmon amaryllis fenced by pussy

willow stems sit on a base of galax leaves centered on the table tops. Inside the house,

dinner is served from a long mahogany Sheraton table. Twin Chinese cachepots rest

on circles of mirror; between them, galax leaves and white quince are reflected

in a mirrored square. Guests return to the open tent for dinner, music and starlight dancing.

Oyster Roast Celebrating

The Florida-Georgia Game

Mosquito Lagoon Duck Breasts* with Bearnaise Sauce

Twelve Bushels of Oysters (to serve fifty)

Cocktail Sauce, Melted Butter, Saltine Crackers

Amelia Island Brunswick Stew*

Georgia Coleslaw*

Swiss Cheese Cornbread*

"The Sisters" Bourbon Pound Cake*

Louis Martini Chardonnay Imported Beers

Each fall the Florida-Georgia football game is played in Jacksonville.

A favorite way to celebrate—or to offer consolation—after the game is with a

traditional oyster roast. Outdoors in the cool November air, the celebrated

Florida oyster is served both roasted and raw. The oyster tables are set

carefully to accommodate the succulent seasonal feast. Long tables wrapped

with butcher paper are equipped with galvanized buckets from a hardware store.

These are filled with oyster gloves, oyster knives and forks. Stacks of tin pie pans

hold the roasted oysters and small buckets are filled with melted butter, cocktail

sauce and crackers. The main buffet table wears natural burlap and holds a

pair of shiny tin pails filled with bronze chrysanthemums and dried herbs.

Candles of varying heights are grouped around the pails. Cinnamon, brown

and beige bandannas tied with dried corn husks are heaped alongside tin plates.

Brunswick stew and coleslaw are served from shallow galvanized buckets

and hot bread is wrapped in bandannas and served from a huge flat basket.

A bonfire warms the evening.

Brunch Before the Gator Bowl Game

Bloody Marys with Celery Sticks

Frozen Bourbon Sours*

Crab Swiss Rounds* Sausage Filled Mushrooms*

Egg and Artichoke Casserole*

Smith-field Ham and Southern Biscuits*

Asparagus and Cherry Tomatoes with Watercress Mayonnaise*

Fresh Fruit in Grand Marnier Sauce*

Kentucky Butter Cake*

Ruth's Coffee*

Asti Spumante

In late December the Gator Bowl Game brings together top-rated football teams

for a spirited contest in Jacksonville's Gator Bowl. A traditional way to prepare for

the sporting event is with a sumptuous brunch on the morning of the game.

Setting the stage for the party and lending a carnival air, two red balloon topiary trees

flank the entrance. To make the trees, balloons are tied together to form rounded shapes,

attached to wooden dowels wrapped in florist tape and inserted in earth-filled white

ceramic pots. Two clusters in graduated sizes are tied to the same dowel to increase the

illusion of topiary trees. The earth around the pots is covered with deer moss.

Over the round indoor buffet table, skirted in red patent vinyl, hang multicolored

helium-filled balloons. The table is set with clear lucite, glass and white enameled

serving pieces. Silverware is wrapped in red and white striped ribbon and the bar is

made festive with red plastic ice buckets tied with clusters of balloons.

Luncheon on the Terrace

at Ponte Vedra Beach

Potage Cressonaire*

Seafood and Pasta Salad Pescara*

Beans with Dill Sauce*

Onion Roll

Meringues with Strawberries and Custard*

Rhone Tavel Rose

Southeast of Jacksonville lies magnificent Ponte Vedra Beach, its white sands

stretching across miles of unobstructed view, an ideal setting for an oceanside luncheon.

A round table draped in salmon cotton is set with blue and white Canton porcelain

on capiz shell mats and salmon and white napkins wrapped in white shell rings.

A simple glass bowl filled with coral in delicate shades ornaments the table.

The soup course served from a Canton tureen begins a relaxed and unhurried

luncheon overlooking a dazzling sweep of beach.

Cookout Supper Before

the Tournament Players

Championship

Shrimp Butter* with Melba Toast

Chicken Shish Kabobs* with Pineapple

Herbed Rice*

Spinach Salad Mold*

Poppy Seed Pastries*

Fresh Coconut Torte*

California Johannisberg Riesling

The Tournament Players Championship golf tournament is played each spring

near Jacksonville at the Tournament Players Club, home of one of the world's

most challenging golf courses. The Tournament begins a whirlwind week of casual

entertaining. The mild spring weather in northern Florida is perfect for a cookout

overlooking the rolling fairways of the TPC course. The table is set with dark green palmetto

leaves for placemats. Napkins in shades of orange, yellow and hot pink are tied with

palmetto fronds. Plain white china is in pleasing contrast to the centerpiece of multicolored

gerbera daisies arranged, as if planted, in a basket filled with deer moss and long shoots of

variegated spider plants which trail down the table. Orange candles in hurricane lamps flicker

over the tropical setting.

Dinner by the Dunes at Sawgrass

Cold Zucchini Soup*

Quenelles Superior*

Broccoli Souffle*

Mandarin Orange Salad*

French Bread

Crepes Floridian

Puligny Montrachet Hanns Komell,

Sear Trocken Champagne

Sawgrass, named for the windswept dune grasses which grow along its beaches,

is one of Florida's most beautiful resorts. Located 19 miles south of Jacksonville

and set in 4,800 acres of unspoiled North Florida terrain, Sawgrass offers excellent

golf, tennis, sailing, swimming and fishing. Dinner begins as the sun sets behind

the magnificent dunes of South Ponte Vedra Beach. The glass table is set with

antique Majolica serving pieces, their rich color accented with green Heisey glass

plates and pale yellow mats and napkins. A large straw basket in the center is filled

with two full green cabbages and cream hydrangeas. Votive candles, wrapped in

hydrangea leaves and tied with yellow ribbon, light the evening on this serene Atlantic beachfront.

Galley Supper en Route to

St. Augustine

Blue Crab Soup*

Seasoned Arabic Bread Wedges

Roast Beef Salad with French Mustard Dressing*

Fresh Apple Pound Cake*

Pears Poached in Wine*

California Korbel Brut Champagne

St. Augustine, Florida, our nation's oldest city, lies south of Jacksonville.

A favorite way to reach this historical city is by sailing or cruising down the

Intracoastal Waterway, enjoying supper on the way. As the simple but delicious

fare is served, egrets fly low over the marshes and a breeze ripples the water.

Brightly-colored, plastic-coated paper plates and bowls, matching napkins,

heavy plastic forks and spoons and lucite serving pieces make the meal both festive and carefree.

Tennis Luncheon

at Amelia Island

Chilled Shrimp with Saffron Dressing*

Vegetable Pasta Salad*

Spinach Stuffed Onions*

Unbelievable Garlic Bread*

Famous Mint Iced Tea*

Cold Lemon Souffle*

White Graves, Chateau Olivier

Amelia Island, named for the daughter of King George II more than 200 years ago,

lies 30 miles northeast of Jacksonville. The southernmost of the large Atlantic Barrier Islands,

Amelia is the home of Amelia Island Plantation, a beautiful resort surrounded by towering

sand dunes, giant live oaks and tidal marshes. Luncheon on this picturesque island calls for a

setting in the brightest of colors. Under a white tent, round tables are covered with cream sailcloth

spatter-painted with lavender, coral, pink, green, yellow and turquoise. Single pots of cascading

coral impa-tiens center each table. The buffet table is skirted in cream sailcloth and a short overcloth of

lavender. Paired glass globes filled with coral gladioli spash the table with color. Coral impatiens spill

out around the bases of tall palms in Italian terra-cotta planters. Tent poles, wrapped in brown crepe

paper with enormous palm fronds and crepe paper flowers attached to their tops, create the tropical

illusion of dining under palm trees.

Spring Luncheon on the

Banks of the St. Johns

Cold Snapper Mold* with Assorted Crackers

Gourmet Beef Salad Vinaigrette*

Feta Phyllo Squares*

Aunt Em's Strawberry Shortcake*

Buena Vista Heritage Chardonnay

Jacksonville blooms in April when the azaleas burst into color and provide a perfect setting

for an outdoor luncheon. Each table, spread with a colorful handmade quilt, displays a centerpiece

of folk art, wooden watermelons, small painted boxes and decoys. Placed among these treasures

are small pots of trailing ivy and spring flowers. From a bleached pine sideboard on the patio,

food is served in stoneware crocks, Shaker boxes and primitive bowls. An old wooden tool box holds

pewter forks and cotton napkins in a variety of solid colors matching those in the quilts.

An antique copper boiler is filled with wine on ice, and mountain-made oriole baskets hold

arrangements of wild flowers and baby's breath.

Summer

English Country Dinner

Shrimp Pate* with Melba Toast

Asparagus-Cheese Canapes*

Devonshire Pie*

Tomatoes Stuffed with Summer Squash*

Bibb Lettuce, Spring Onions and Parsley

with Golden Dressing*

Fluffy Rolls*

Brandy Alexander Pie*

Chablis Premier Cru

Chateau Gloria a St. Julien Bordeaux

The timeless charm of the old South is reflected by the Mandarin countryside.

The majestic oaks and hanging Spanish moss provide the serene setting for this

summer dinner. Creating an English pastoral scene on the polished wood of a

Queen Anne table, a pair of small ivy topiary trees flank an antique Chelsea rabbit tureen,

porcelain animals, shepherds and shepherdesses. Heavy Sheffield silver plates and

antique flatware are arranged on cream lace placemats for a seated dinner.

Cream napkins are tied with sprigs of ivy and four silver candelabra with

cream candles light the scene.

Fall Game Feast

Boursin Stuffed Mushrooms*

Grilled Quail and Dove* with Cumberland Sauce*

Wild Rice with Fresh Mushrooms*

Orange Avocado Toss*

Dill Muffins*

Chocolate Ricotta Cheesecake*

Cote de Beaune Village

The arrival of the crisp fall air heralds the hunting season in Northeast Florida,

and a traditional game dinner celebrates the hunter's bounty. A rustic pine buffet table

sports a handsome pair of game birds, fashioned of brass and ostrich eggs and slender

brass vases filled with colorful feathers. Beside square teakwood plates, a vine basket is

filled with paisley napkins in tortoise-shell rings. Horn and brass candlesticks light the feast.

Gala Holiday Dinner

Yogurt Cucumber Soup*

Shrimp with Creole Mustard*

Chicken Breasts and Artichokes in Champagne Sauce*

Fancy Baked Tomatoes*

Mushroom Salad*

Croissants*

Frozen Grand Marnier Souffle with Hot Strawberry Sauce*

Alsace Gewurztraminer

Piper Heidsieck Brut Champagne

California Reisling

The long dining table of glass and verd antique marble is set with point de Venice lace mats

and napkins ringed in silver. Famille Rose bough pots placed at each end of the table are filled

with sprays of tiny white orchids and rubrum lilies. Candlelight from a pair of

18th century French ormolu girandoles reflects in the mirrored wall behind the buffet.

The mirror is framed with swags of green plaid taffeta tied in large festive bows at the ceiling

with streamers reaching to the floor. The table, Famille Rose plates and burnished silver sparkle

with celebration and holiday spirit.

Blast-Off Party

Stellar Cheese Spread Sandwiches

Mixed Fruit Salad

Rocket Ship Cake and Ice Cream

Milky Way Drink

Heralded by invitations written on old fashioned paper airplanes the party promises a "blast-off" into space.

Deep blue paper tablecloths are spread on the floor ready for decorating. Little guests armed with

white and yellow chalk and foil star stickers gather around in groups to design their own outer space tablecloths.

Above them balloons bearing the names of planets and large foil stars hang suspended from the ceiling.

When the tablecloths are ready and spread on the tables, lunch is served in "flying saucers" made from

two aluminum pie pans filled with lunch and then taped together. "Stellar sandwiches" are created with star,

crescent and round cookie cutters. The rocket ship cake is made from a sheet cake. A rectangle using

two-thirds of the sheet forms the body of the rocket. Three triangles cut from the remaining one-third form

the cone and the two fins. The cake is then iced in dark blue and white. The milky way drink, hot chocolate

with marshmallows, completes the menu. Favors are frisbee "flying saucers'.'

Second-Hand Rose Party

Heart-Shaped Canapes

Tea Cakes, Cookies and Petit Fours

Assorted Nuts

Fruit Punch

The "Second-Hand Roses" arrive ready for a grown-up tea party. Awaiting the little ladies is a room

full of trunks overflowing with boa wraps, old furs, sequinned dresses, veiled hats, fans and long gloves

gleaned from the attic and local thrift shops. With this collection of finery and long mirrors, the guests create

their own costumes. Talented mothers arrange each child's hair with ribbons and bows and silk flowers.

Thus attired, they gather at the tea table laid with a white pique ruffled cloth and a bouquet of

pink sweetheart roses. With Mother as maid and Dad as butler, the serving begins with punch ladled

into cups of fine china. Tea cakes and cookies are passed on silver trays and instant snapshots are

taken of each guest to make the day a truly memorable occasion.

Circus Party

Clown Hat Sandwiches

Carrot and Celery Sticks

Pink Lemonade

Circus Parade Cake

Clown hat invitations made of construction paper announce that the circus will be coming to town

to celebrate the hon-oree's birthday and that many clowns will be needed. The children arrive and enter

the "big top" made of crepe paper streamers. The ends of three wide streamers are gathered together

and taped to the center of the ceiling; the opposite ends are fanned out over one quarter of the ceiling,

draped slighdy and fastened. This is repeated three times to tent the room. Helium-filled balloons and

felt pennants complete the circus theme. The children's faces are made up as clowns and they choose

from a basket of assorted clown hats. With rhythm band instruments and lively marching music, they join

in a circus parade. Refreshments are clown hat sandwiches made from triangles of bread decorated with

raisins along the bottom and marshmallow "pom poms" at the point of the "hat!' The birthday cake is an

iced sheet cake bordered with a "parade" of animal crackers overlaid with "bars" of icing and life savers

for the wheels of the "cages!' The cake is cut so that each child receives a "caged" animal. Each clown

receives a favor of a sand bucket filled with peanuts or popcorn.