A Florida Recipe For A Summer Evening

The official cookbook of Junior League of Clearwater-Dunedin, From Grouper to Grits, continues to be our League’s contribution to the legacy of Junior League Cookbooks. Florida recipes from this cookbook remain a delectable representation of our southern coastal flavor.

Dinner and Dessert Are on Us

Not sure what to cook on a hot summer night? Enjoy this delicious entreé with a sweet and savory balsamic sauce. Top it off with a refreshing dessert that will keep you cool through the hot night.

Chicken Scaloppine with Mango-Balsamic Sauce

Serves 4


½ cup frozen mango purée, thawed 4 boneless chicken breasts
½ cup balsamic vinegar flour
2 tablespoons sugar
¼ cup olive oil
Salt and pepper to taste


Combine the mango purée, balsamic vinegar, sugar salt and pepper in a bowl and mix well.

Pour half of the mango mixture over the chicken into a shallow dish and turn the chicken to coat well.

Reserve the remaining marinade mixture.

Marinate the chicken in the refrigerator for 8 to 24 hours.

Remove the chicken from the marinade, discarding the marinade.

Coat the chicken with flour.

Heat olive oil in a large skillet, add the chicken and cook until golden brown and cooked through, flipping it over once.

Remove the chicken to a platter and keep warm.

Add the reserved mango mixture to the pan and reduce until the mixture is of a syrupy consistency, stirring frequently.

Layer the chicken and drizzle with the mango syrup.

Black Bottom Ice Cream Pie

Serves 8


2 cup pecan halves 1 cup dark corn syrup

1 unbaked (10-inch) deep-dish pie shell ½ cup (1 stick)

butter, melted

1 cup sugar 1 teaspoon vanilla extract

1 tablespoon flour ¼ cup coconut rum


Spread the pecans over the bottom of the pie shell.

Combine the sugar and flour in a bowl and mix well.

Add the corn syrup, butter, eggs, and vanilla and whisk until blended.

Pour the syrup mixture over the pecans.

Bake at 375 degrees for 15 minutes.

Reduce the oven temperature to 325 degrees and bake for 30 minutes longer.

Brush the top of the warm pie with the rum. Cool on a wire rack.

Article and recipes compiled by JLCD member, Teshonna Monfred.