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Food for Thought Festival 2005 [Recipe Contest 2005 - submit your recipe!]
2005 Recipe Contest Sample Recipes 2 pkgs of RP's four cheese tortellini Bring a large pot of salted water to a boil. While waiting for the water to boil prepare the pepper, basil, tomato and fennel fronds if using. Prepare the dressing in a bowl large enough to hold all of the salad. Add the pepper, basil, tomato and fennel fronds to the dressing and toss to coat.Boil tortellini in a large stock pot full of
salted water for 6 minutes. Pasta
Shells and Cheese Salad Dressing: Salad: Toss
the chopped vegetables and cheese with the salad dressing. Chill
for 2 hours. Serves 4-6 Winning Recipes Copyright
2004 Reap Food Group Grand Prize Winner “Last summer I used some of the surplus green tomatoes
from my neighbor’s garden to make green tomato mince. I put together
the recipe from several that I found in various cookbooks. I had so much
mincemeat, I didn’t know what to do. Especially as I didn’t even
like the stuff. So I froze most of it, that being easier than canning
it. Then I had to find ways to use it. I took a couple of recipes that I
had developed previously for nut breads and fruitcakes to use as a basis
for the green tomato mince bars recipe. I also used the mincemeat to
make pies and fruitcakes for the holidays last year. Oh, and I even
learned that I like mincemeat now!” Green
Tomato Mince: Green
Tomato Mince Spice Bars with Brandy Glaze Heat oven to 350 degrees. Oil a 12-by-18-inch jelly roll
pan or cookie sheet with sides. Combine flour, sugar, baking soda and
baking powder in large bowl. Mix eggs, oil and vanilla in a smaller
bowl. Stir wet ingredients into dry ingredients. Fold in 4 scant cups
green tomato mince. Spread in prepared pan. Bake until toothpick
inserted near center comes out clean, 40-45 minutes. Cool completely. Mix powdered sugar and brandy
until smooth. Drizzle over baked bars and spread thinly with knife.
Sprinkle with walnuts. The flavor improves as time passes--up to several
days. Makes 40 bars. Copyright 2004 Reap Food Group Savory
Dishes (Soups, Sides, Etc.) - 1st Place Beets: Pickled Onions: Also: Heat oven to 400 degrees. To prepare beets: Trim off stems
but leave ends intact. Wash beets, pat dry, brush with 1 teaspoon of the
olive oil, and place on a baking pan lined with foil. Roast whole beets,
turning every half hour, until they give slightly to gentle pressure and
start bleeding juices, from 1 hour to 1 hour and 15 minutes, depending
on size of beets. When done, wrap them up in the foil liner and set
aside to cool. When cool enough to handle but still warm, trim ends off
of beets, remove the peel, and cut into 1/2-inch dice. You should have
about 2 cups. Toss beets in a bowl with sugar, dill, parsley, garlic and
vinegar until sugar is dissolved. Stir in remaining 3 teaspoons olive
oil and all but 1 teaspoon of the mint. Add salt, and pepper and toss
again. Taste, adjust seasonings, and chill beets for three hours or
overnight. Let beets come to room temperature before serving salad. To make the pickled onions: Combine 1 cup water with the
vinegar, salt and sugar in a screw-top quart glass jar with lid. Shake
until dissolved. Thinly slice onions into half circles. Separate onion
layers and add to jar. Add enough water to cover onions, replace lid,
and shake again to combine. Store jar on counter for 3 hours or up to
overnight. Use a strainer to drain the pickled onions and set aside. To make the salad, combine romaine, arugula, and 3/4 cup
of the feta cheese in large bowl. Roughly chop pickled onions and add
about 1 cup to the salad (reserve the rest for another use). Add olive
oil, vinegar and pepper to salad, tossing after each ingredient. To
serve: Divide salad among four plates. Top each with heaping 1/2-cup of
beet mixture. Garnish with remaining feta cheese and a sprinkle of
remaining minced mint. Makes 4 servings. Copyright 2004 Reap Food Group
2 tablespoons olive oil Heat the oil in a large saucepan on low heat. When it’s
hot, add onions and garlic, stirring for a couple minutes.
The onions and garlic should still be a bit crunchy, because this
soup tastes best when nothing is cooked very long. Add the tomatoes with
all the juice and seeds, the grated carrots, the herbs and the salt.
If it looks too thick, add a little bit of water. Cook on low
until heated through. The
soup does not have to boil! It should be hot, but barely cooked. Add the
pepper, give it a stir and ladle into bowls. Some chopped herbs on the
top would be a good garnish. Makes 4 servings. Copyright 2004 Reap Food Group “Last year I made this recipe with apples from trees our
neighbors planted several years ago. They are the most delicious apples
I have ever tasted. They do not spray their trees and also grow organic
vegetables. They are the best neighbors anyone could have and they
share! Our daughter-in-law's parents tap maple trees on their land so we
are fortunate to have a direct source for maple syrup. Both ingredients
are in my recipe along with Wisconsin white cheddar cheese and Wisconsin
butter. It is a recipe I created after searching through old cookbooks
for new ideas. I wanted a different ‘twist’ to an apple pie and I
believe that the combination of apple, cheese and maple syrup did it. It
was an instant hit!” Pastry Crust: Filling: Streusel: Also: whipped cream lightly sweetened with maple syrup
(optional) Heat oven to 400 degrees. For pastry crust, mix flour,
salt and cheese together in a large bowl. Use a pastry blender to work
the butter into mixture until coarse crumbs form. Sprinkle water, one
tablespoon at a time, over crumbs, tossing with a fork for 1 minute
after each addition. When dough starts to pull away from sides of bowl,
form dough into a ball. Flatten ball into a 5-inch disk and place
between waxed paper. Roll out dough to fit a 9-inch pie plate. Remove
paper and fit into plate; flute edges. Refrigerate until ready to use. For filling, toss apples and lemon juice together. Mix
flour, cinnamon and sugar then stir into apple mixture. Stir in 1/3 cup
maple syrup. Spoon mixture into the pastry-lined pie plate. Set shredded
cheese aside for later. Bake apple mixture 30 minutes. Meanwhile, make streusel: Combine nuts, flour, brown sugar
and cinnamon in a small bowl. Add butter and, using your fingertips, rub
butter into dry ingredients until coarse crumbs form. Refrigerate until
needed. After pie has baked 30 minutes, remove from oven. Reduce
temperature to 375 degrees. Distribute shredded cheese evenly over
filling. Sprinkle streusel over cheese to cover. Drizzle with remaining
2 tablespoons maple syrup. Return pie to oven and bake until top is
golden, 20-25 minutes. Cool on wire rack. Serve warm or cold, with
whipped cream slightly sweetened with a small amount of maple syrup, if
desired. Makes 8 servings. *Hickory nuts are sometimes found at farmers markets; if
they’re unavailable use walnuts. Toast nuts at 350 degrees until
slightly golden, 6-8 minutes. Copyright 2004 Reap Food Group “I wanted to make a traditional apple crisp one fall
Sunday afternoon a few years ago and didn't have enough apples to do the
job so I improvised by adding a sweet potato and some organic carrots
from my garden. I found the result to be enthusiastically received by my
partner and have since used the recipe several times to our mutual
delight. The topping remained the same as in the original recipe. This
recipe is so sweet, using the carrot and sweet potato, that very little
sugar (if any) is needed, especially when using raisins. The texture of
this desert is wonderfully different from the usual apple-only crisp.
Using potato eliminates the need for a thickening agent as
well.” Filling: Topping: Also: vanilla ice cream or whipped cream Heat oven to 350 degrees. For the filling: Peel, core and
dice the apples. Place in water with a little lemon juice so the apples
don't turn brown, and set aside. Peel and dice the sweet potato and
carrots into 1/2-inch pieces and add them to the apples. Drain the
apples/carrots/sweet potatoes well and mix with sugar and raisins (if
using). For topping: Melt the butter. Add flour, brown sugar, oats and
flax seed (if using) and stir until crumbly. Spread the
apple/carrot/sweet potato mixture into a large baking dish (I use a
large pie dish) and spread topping evenly over the filling. Bake 45
minutes. Serve warm with vanilla ice cream or whipped cream. Makes 6-8
servings. Copyright 2004 Reap Food Group “I first had strawberries with cheese ravioli while in
Bologna, Italy. I told the waiter to bring me something he thought I
would like. I've been trying to recreate that meal ever since. Maybe
because of the wonderful time in Italy or the discovery of this dish,
but I prefer to eat it with just one dinner companion. It's simply
elegant, intimate and surprisingly delicious. A crisp Sauvignon Blanc or
Wollersheim's Chardonnay complements it nicely.” 1 tablespoon sugar Prepare vinaigrette and hazelnuts first: Mix sugar,
mustard and balsamic vinegar. Add oil slowly while whisking. Add salt
and ground black pepper to taste. Toast the hazelnuts on an unoiled
baking sheet in a 325-degree oven for 10 minutes. Let cool for several
minutes. Remove the skins by rubbing between hands or with a towel. Chop
up nuts with a rolling pin or food processor. Set aside vinaigrette and
hazelnuts. Slice strawberries into a medium-sized bowl, add sugar and
salt and set aside at room temperature to let the juices emerge. Boil a
large pot of water for ravioli. Add a pinch of salt to boiling water
right before putting in the ravioli. The ravioli is done when it floats
for about 1 minute and looks an evenly creamy white. While pasta is
cooking, make the sauce: Using a hand-held blender or food processor,
blend strawberries, mint and shallots--just a few pulses are needed, as
you want to leave some strawberry chunks. Hold the sauce at room
temperature--it will heat up when spooned on the ravioli. Assemble the salad: Add the toasted hazelnuts to the
spinach and toss with vinaigrette to lightly coat. Mound salad on
platter or individual plates. Drain the pasta and place near the salad.
Spoon the strawberry sauce over the hot ravioli and sprinkle on some
Parmesan. Serve immediately. Makes 2-4 servings. Copyright 2004 Reap Food Group Winner Edmond Minihan calls his creation a “new form of
fast food.” From start to finish, the whole thing takes only about 12
minutes, making it “a savory fresh ingredient meal that is extremely
quick and easy to make.” Serve it with rice. 2 trout fillets (each 8-10 ounces) Heat broiler. Position rack so the surface of the trout
will be about 5 inches from heat source. Lightly oil a 9-by-13-inch
baking pan. Slice pears lengthwise, leaving the core behind. Lightly
sauté the pears in butter. Place pear slices skin side down in prepared
pan. Place fillets skin side down on top of the pears. Sprinkle rosemary
on the fillets. Sprinkle with salt and pepper. Broil for about 10
minutes or until fish is flaky. (Do not turn the fish over.) Makes 4
servings. Copyright 2004 Reap Food Group fresh wild honey mushrooms or other favorite wild
mushrooms native to Wisconsin Copyright 2004 Reap Food Group “I like to bake and make things. These cones are good. I
pick berries. I am 7 years old. My mom helps. I like to enter contests.
My grandma told me about this contest. She wants me to eat good food so
I made this recipe up and it is so good.” 2/3 cup fresh raspberries 1/3 cup sugar Combine sugar and cornstarch in a saucepan. Add
blueberries, lemon and water. Cook over medium heat, stirring, until
thickened. Serve warm over pancakes, waffles, French toast or frozen
vanilla custard. Makes 2 cups of sauce. Copyright 2004 Reap Food Group
Ready
to submit your recipe?
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