Stunning orchids evoke memories of the tropics. Look for cut orchids, sold in bunches, at your local wholesale club for an affordable way to bring this gorgeous look to your table.

Some Thanksgiving guests kick off their shoes and opt for bare feet. That's what happens when Ursula Ann and Ed Mazzolini gather family and friends for this holiday celebration. The dazzling blue-green waters of the Gulf of Mexico along with the sound of splashing waves make the ideal backdrop at their Florida home on Blue Mountain Beach in Santa Rosa Beach.

The spectacular ocean view coupled with this menu is an ideal setting for a Thanksgiving-meets-the-tropics dinner. You won't believe how perfectly a fabulous shrimp appetizer and Key Lime Pie pair with traditional turkey and dressing. As for the main attraction, Ursula Ann's Apple-Bourbon Turkey Breast is delightful and surprisingly easy-check out her secret for a no-fail recipe.

Wherever you live, you might just be inspired to create your own beach-style gathering. So turn off the football game, put on your favorite Jimmy Buffett tunes, and enjoy a holiday spread like Ursula Ann and Ed do each Thanksgiving.

Gathering by The Sea

SERVES 8 TO 10

Overnight Marinated Shrimp

Apple-Bourbon Turkey Breast (double the recipe)

Cranberry-Key Lime Sauce

Easy Sweet Potato Casserole

cornbread dressing

Key Lime Pie

Apple-Bourbon Turkey Breast

MAKES 6 TO 8 SERVINGS

PREP: 20 MIN.; COOK: 3 MIN.; CHILL: 8 HRS.; BAKE: 1 HR., 45 MIN.

1 (6-lb.) bone-in turkey breast

Apple-Bourbon Marinade

1 Tbsp. all-purpose flour

1 large oven bag

2 celery ribs

1 medium onion, sliced

2 Tbsp. butter, melted

Garnishes: Key limes, papaya halves

Apple-Bourbon Gravy

1. Rinse turkey breast thoroughly with cold water; pat dry, and set aside.

2. Remove

3. Remove turkey breast from bag, discarding marinade.

4. Place flour in oven bag; shake to coat inside of bag. Place bag in a shallow roasting pan; place celery and sliced onion inside bag. Brush turkey breast with melted butter, and place on top of vegetables in bag. Close bag with nylon tie; cut 6 (½-inch) slits in top of bag.

5. Bake at 350° for 1 hour and 45 minutes or until a meat thermometer inserted into thickest portion of turkey breast registers 170°. Remove turkey breast from bag to a serving platter. Pour bag drippings through a wire-mesh strainer into a medium bowl, discarding solids in strainer and reserving drippings (about 2 cups) in bowl for Apple-Bourbon Gravy. Garnish, if desired, and serve with gravy.

Note: If doubling the recipe, simply place both oven bags side by side in the same roasting pan, and bake as directed.

Ursula Ann's Secret

To cook her turkey breast, Ursula Ann uses an oven bag. This is a great way to cook a turkey, especially if it is your maiden voyage. The bags are easy to use, make cleanup a snap, and guarantee a juicy bird cooked to perfection.

Apple-Bourbon Marinade:

MAKES ABOUT 2½ CUPS

PREP: 5 MIN.

2 cups apple juice

½ cup bourbon

¼ cup firmly packed brown sugar

1. Stir together all ingredients, stirring until sugar dissolves.

Apple-Bourbon Gravy:

MAKES ABOUT 2½ CUPS

PREP: 10 MIN., COOK: 15 MIN.

¼ cup butter or margarine

¼ cup all-purpose flour

2 cups reserved drippings

½ cup reserved Apple-Bourbon Marinade

Salt and pepper to taste

1. Melt butter in a saucepan over medium heat; whisk in flour, and cook, whisking constantly, 1 to 2 minutes or until smooth. Gradually add reserved drippings and marinade to pan, and bring to a boil. Reduce heat, and simmer, stirring occasionally, 5 minutes or until thickened. Add salt and pepper to taste.

Cranberry-Key Lime Sauce

MAKES ABOUT 4 CUPS

PREP: 10 MIN.

While at the beach, Assistant Test Kitchens Director James Schend was inspired to slightly depart from Ursula Ann's original recipe and use Key limes (peel and all) instead of an orange. Now you have two super choices.

1 (12-oz.) bag fresh cranberries*

4 Key limes

1 cup sugar

¼ cup fresh mint leaves

2 Tbsp. orange liqueur or fresh orange juice

1. Pulse all ingredients in a food processor 10 to 12 times or until finely chopped, stopping to scrape down sides. Cover and chill until ready to serve. Store in an airtight container in refrigerator up to 2 weeks.

* 1 (12-oz.) bag frozen cranberries, thawed, may be substituted. Note: Key limes are smaller, a bit more round, and have a thinner skin than Persian limes.

Cranberry-Orange Sauce: Substitute 1 medium unpeeled orange for 4 Key limes. Proceed with recipe as directed. Thin-skinned oranges, such as Valencia or Indian River, work best in this recipe.

right: A porch swing and the waters of the Gulf are the perfect way to end the big Thanksgiving feast.

far right: Choose Overnight Marinated Shrimp for a make-ahead, easy-to-serve appetizer.

Easy Sweet Potato Casserole

MAKES 8 TO 10 SERVINGS

PREP: 10 MIN., BAKE: 45 MIN.

3 (40-oz.) cans cut sweet potatoes in syrup, drained

1¼ cups granulated sugar

½ cup butter, softened

½ cup milk

2 large eggs

1¼ tsp. vanilla extract

½ tsp. salt

1¼ cups firmly packed brown sugar

1¼ cups finely chopped pecans

½ cup all-purpose flour

1/3 cup butter, melted

1. Beat sweet potatoes and next 6 ingredients at medium speed with an electric mixer until smooth. Spoon potato mixture into a lightly greased 13- × 9-inch baking dish. Combine 1¼ cups brown sugar and next 3 ingredients. Sprinkle evenly over top of sweet potato mixture.

2. Bake at 350° for 40 to 45 minutes.

JEAN ELLARD

BIRMINGHAM, ALABAMA

Overnight Marinated Shrimp

MAKES 12 TO 15 APPETIZER SERVINGS

PREP: 20 MIN., COOK: 3 MIN., CHILL: 24 HRS.

Because fresh seafood is always abundant, Ursula Ann often serves peel-and-eat cooked shrimp with cocktail sauce. We shared a marinated shrimp recipe that received our highest Test Kitchens rating with her, and she liked it so much, she served it to great reviews at her family's gathering.

7½ cups water

3 lbs. unpeeled, large fresh shrimp

2 small red onions, sliced

1 yellow bell pepper, sliced

1 cup vegetable oil

1 cup red wine vinegar

3 Tbsp. sugar

1 Tbsp. grated lemon rind

3 Tbsp. fresh lemon juice

1 Tbsp. white wine Worcestershire sauce

1 Tbsp. hot sauce

1 Tbsp. Dijon mustard ½ tsp. salt

2 garlic cloves, pressed ½ cup chopped fresh basil

1. Bring 7½ cups water to a boil; add shrimp, and cook 2 to 3 minutes or until shrimp turn pink. Drain and rinse with cold water. Peel shrimp, and, if desired, devein.

2. Layer shrimp, red onion slices, and bell pepper slices in an airtight container.

3. Whisk together vegetable oil and next 9 ingredients; pour over shrimp. Cover and chill 24 hours, stirring occasionally.

4. Stir in ½ cup chopped basil 1 hour before serving.

Key Lime Pie

MAKES 8 TO 10 SERVINGS

PREP: 20 MIN., BAKE: 27 MIN., CHILL: 8 HRS.

1¼ cups graham cracker crumbs

¼ cup sweetened flaked coconut

1/3 cup butter, melted

3 Tbsp. sugar

4 egg yolks

½ cup Key lime juice

1 (14-oz.) can sweetened condensed milk

4 tsp. grated lime rind

1½ cups whipping cream

1½ Tbsp. sugar

½ tsp. vanilla extract

1½ tsp. dark rum (optional)

Garnish: Key lime halves and slices

1. Stir together first 4 ingredients; firmly press on bottom and sides of a 9-inch pieplate.

2. Bake at 350° for 10 to 12 minutes or until lightly browned. Remove to a wire rack, and let cool.

3. Whisk egg yolks just until blended; whisk in lime juice. Add milk, whisking until blended. Stir in lime rind. Pour into prepared crust.

4. Bake at 350° for 12 to 15 minutes or until set. Remove from oven; cool completely on a wire rack. Cover and chill 8 hours.

5. Beat cream until foamy; gradually add sugar, beating until soft peaks form. Gently stir in vanilla, and, if desired, rum. Spoon whipped cream on top of pie; garnish, if desired.

SHEILA GOODE

SANTA ROSA BEACH, FLORIDA

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