Becky Hicks will make what she calls “my special candy” weeks in advance of the holidays this year.
It's a confection she concocts each year that's become extremely popular among family and friends. What goes into it, only she knows.
“(I am) starting a month early this year, as my list of lovers of sweets has grown,” Hicks told members of FLORIDA TODAY’s Facebook page, 321 Flavor: Where Brevard Eats. “My number-one secret product is only sold at Publix. The rest (will be bought) wherever I am.”
The candy in question is “a very sweet, crunchy toffee (from a) secret recipe handed down to me by an old neighbor. We call it crackle in public. But it does have another name because it becomes an addiction,” Hicks added.
She’s not the only one who will start to prepare holiday specialties early.
Jacqueline Sampson, Scotswoman, chef and owner of Pompano Grill (110 N. Brevard Ave., Cocoa Beach), makes traditional Scottish Christmas cake. “It needs at least two months soaking in a fine Scottish whisky (a wee dram of Lagavulin once a week). I make my own spice blend (and) source the marzipan and candied fruits through my restaurant purveyor. It has a long shelf life with the whisky in it. I always made a black bun (a type of pastry-encased fruit cake) for Christmas too: Scottish traditions all the way.”
Sampson said her daughter, Erika Wollard, has talked her into making the confection for the restaurant.
"I'll have to get busy baking them," Sampson said. "It's a two-day process, to soak the fruit overnight, and they take almost three hours to bake. What have I gotten myself into?"
Former restaurant owner Katherine Fridl prepares terrines and pates, for which she will buy “foie gras lobes, pig trotters, unsmoked ham hocks, veal sweetbreads. ... Also, a variety of caviars for the chef” from Hayes Meats & Gourmet Foods (285 Fortenberry Road, Merritt Island).
Debby Gifford makes cranberry orange chutney with Burgundy, into which go “cranberries, oranges, walnuts, and burgundy,” all of which she purchases at BJ's Wholesale (415 E. Merritt Ave., Merritt Island and 1155 Palm Bay Road N.E., Palm Bay).
Candice Dvorachek gets going early with a similar dish: “raw cranberry relish, (which) has oranges and apples in it. I get the fruit from (the Produce Place, 5775 N. Wickham Road, Suntree).”
Jessica Joe Giminez, whose holiday table features a Latin flavor, makes “ensalada de gallina, chicken salad made with potatoes, carrots, chopped onion, sweet peas, shredded chicken or hen, mayonnaise, mustard, salt and pepper and a little bit of canola oil, with chopped green apples. It’s a traditional Venezuelan salad made only during Christmastime, best made the day before to let all the flavors come together. All ingredients are bought at Publix. I also love to make fresh cranberry sauce with Grand Marnier, vanilla beans, cinnamon sticks, apples, orange and sugar.”
Finally, Kendra Daniel Schuerer prepares a traditional favorite early too: “Cornbread dressing is made two weeks in advance and frozen right before baking stage,” she said. “The flavors blend so well this way. I buy organic veggies and chicken for the stock, usually (at) Publix or Aldi.”
Get in the discussion: Join more than 18,000 other food lovers at facebook.com/groups/321FlavorWhereBrevardEats.
Eau Gallie artist Derek Gores and poet Connor Bryan talk about why they think Trader Joe's should come to Brevard, and EGAD. Suzy Fleming Leonard, FLORIDA TODAY
Join the Conversation
To find out more about Facebook commenting please read the Conversation Guidelines and FAQs
Comments
This conversation is moderated according to USA TODAY's community rules. Please read the rules before joining the discussion.