Cooking a full course meal is the perfect way to show someone you care – whether that person is a friend, a significant other, or yourself! These recipes from the 2020 State Fair of Texas Creative Arts Cookbook are delicious and innovative for any special occasion. Don’t forget – we could feature your next ribbon-winning recipe like the ones listed below after you enter and compete in the Fair’s cooking contests! While you concoct your next amazing dish, try one of these recipes and inspire your tastebuds.
Appetizer
PROSCIUTTO ASPARAGUS PUFFS
by Ashlee Valdez-Hinz from Burleson, TX
2nd Place–Speedy Dishes
Ingredients
Kosher salt
Pepper
12 slices prosciutto
8 oz. Gruyere, shredded
1 egg, beaten
2 sheets frozen puff pastry, thawed
1 bunch asparagus (about 12-16 oz.), ends trimmed
1 T. extra virgin olive oil
Preheat oven to 425. Line a sheet pan with parchment paper. On a lightly floured surface, roll puff pastry out to a large rectangle about double original size. Square off edges and cut into 6 squares. Toss asparagus in olive oil and season with salt and pepper. To make bundles, place slice of prosciutto on top of square. Follow with 3-4 stalks of asparagus (depending on size) and 1-2 tablespoons of cheese. Lift two opposite corners of puff pastry squares and wrap them around asparagus and press to seal. Brush puff pastry with egg wash. Sprinkle with more salt and pepper if desired. Bake until puff pastry is golden and puffed, about 12-15 minutes.
Soup and Salad options
BRUSSELS SPROUT, BACON & POTATO SOUP
by Brooke Reynolds from Desoto, TX
1st Place–Farm to Fork
Ingredients
1 lb. bacon, cut in pieces
2 T. vegetable oil, divided
1 lb. Brussels sprouts, ends trimmed & sliced in half
1 tsp. salt
1 onion, chopped
2 tsp. garlic, minced
1 tsp. smoky paprika
1 tsp. oregano
1 tsp. pepper
1 head cauliflower, rough chopped
6 potatoes, peeled & chopped
8 c. chicken stock
1 1/2 c. heavy whipping cream
3 T. butter
Shredded Parmesan cheese (opt.)
Place bacon on a foil-lined baking sheet and cook in oven at 400° for 10-15 minutes until just browned. In a large saucepan, heat 1 tablespoon of oil and add Brussels sprouts, flat side down, to sauté 10 minutes until lightly charred. Season with salt. Heat 1 tablespoon vegetable oil in a large stockpot and cook onion until translucent, about 6 minutes. Add garlic, salt, smoky paprika, oregano and pepper during the last 2 minutes and let cook. In the stockpot, when onions are cooked, add cauliflower and potatoes. Sauté for a few minutes, then add chicken stock. Cover and bring to a boil. Let simmer 10 minutes, or until veggies are soft enough to poke with a fork. Blend well with an immersion blender. Add bacon, Brussels sprouts and cream. Heat through 7 minutes. Add butter and let melt. Serve topped with Parmesan cheese, if desired.
LEMONY SHRIMP BISQUE
by Regina Farris from Forney, TX
2nd Place- Sensational Citrus
Ingredients
4 c. seafood stock
Shrimp shells
2 bay leaves
3 T. olive oil
2 c. chopped leeks, white & light green parts (3 leeks, reserve 3/4 c. for garnish)
1 T. chopped garlic (3 cloves)
Pinch cayenne pepper
1/4 c. white Cognac
1/4 c. fresh lemon juice
1/4 c. dry sherry
4 T. unsalted butter
1/4 c. all-purpose flour
2 c. half-and-half
1/3 c. tomato paste
2 tsp. kosher salt
1 tsp. freshly ground black pepper
1 T. finely grated lemon zest
4 slices fresh lemon for garnish
1/4 lbs. Ig. raw shrimp, peeled & deveined, shells reserved + 4 whole shrimp for garnish
Combine seafood stock, shrimp shells and bay leaves in a saucepan and simmer 15 minutes. Strain and reserve stock. Add enough water to make 3-3/4 cups if necessary. Meanwhile, heat olive oil in a large pot or Dutch oven. Add leeks and cook 10 minutes over medium-low heat or until leeks are tender but not browned. Add garlic and cook 1 more minute. Add cayenne pepper and shrimp and cook over medium to low heat 3 minutes, stirring occasionally. Add Cognac and lemon juice and cook for 1 minute, then the sherry and cook 3 minutes longer. Transfer shrimp and leeks to a food processor fitted with a steel blade and process until coarsely puréed. In the same pot, melt butter. Add flour and cook over medium-low heat for 1 minute, stirring with a wooden spoon. Add half-and-half and cook, stirring with a whisk until thickened, about 3 minutes. Stir in puréed shrimp, stock, tomato paste, salt and pepper and heat gently until hot but not boiling. Stir in lemon zest. Garnish with remaining leeks, lemon slices and whole shrimp. Serve hot.
MANDARIN SALAD WITH LIME DRESSING
by Mary Frances Roberts from Garland, TX
2nd Place-Sensational Citrus
Sugared Almonds:
1/4 c. sliced almonds
4 tsp. sugar
Mix almonds with sugar in a saucepan. Cook over low heat about 10 minutes, stirring constantly until sugar is melted and almonds are coated. Cool and break apart.
1 pkg. mixed greens
1 med. tomato, chopped 2 ribs celery, chopped
2 green onions, chopped
1 can Mandarin oranges, drained
Mix greens, tomato, celery, onions and oranges together and serve with Lime Dressing and sugared almonds.
Lime Dressing:
1/4 c. avocado oil
2 T. fresh lime juice
1/4 tsp. salt
1/8 tsp. pepper
1 tsp. sugar
Dash of cayenne
Place all ingredients in shaker and shake well to mix. Chill before serving.
ENTREE OPTIONS
OLA DE CARNE
by Juliana Black from Garland, TX
2nd Place–Ports of Call
Ingredients
8 c. water
1 T. salt
1 lb. lean beef, cut into 3- to 4 inch pieces
1 lb. lean beef short ribs, cut into 3- to 4-inch pieces
1 lb. carrots, chopped
4 corn on the cob, cut into 1 1/2 – inch pieces
3 green plantains, peeled & cut into 2-inch pieces
1 lb. cassava, peeled & cut into bite-sized pieces
1 lb. taro roots, peeled & cut into bite-sized pieces
1 c. potato, cut into bite-sized pieces
1 lb. sweet potato, cut into bite sized pieces
Salt & pepper to taste
Rice cooked per pkg. directions
Heat water in a 10-quart saucepan over medium-high. Add salt, lean beef and short ribs and cook 20 minutes. Add carrots, cobs, green plantains and cassava. Wait 5 minutes and add the taro roots, potatoes and sweet potatoes. Cover and cook 25 minutes on medium-high heat until vegetables and roots are cooked. Salt and pepper to desired seasoning. Serve hot with a bowl of rice.
LEMON HERB SHRIMP WITH BOWTIE PASTA
by Sam Finn from Dallas, TX
1st Place–Sensational Citrus
Ingredients
4 T. olive oil
2 T. butter
2 lg. shallots, thinly sliced
4 cloves garlic, minced
1 lb. Ig. shrimp, deveined, tails on (preferred)
2 tsp. dried oregano
2 tsp. finely chopped fresh thyme
Zest of 1 lg. lemon
½ c. vegetable or chicken broth
Juice of ½ (1-1½ T.) Ig. lemon
1 c. heavy cream
½ c. sour cream
8 oz. bowtie pasta
Salt & pepper to taste
2 oz. grated Parmesan cheese to taste
In a large skillet, heat olive oil and butter. Add shallots and cook briefly until wilted but not browned, add garlic and cook until fragrant. Add shrimp and cook until opaque. Remove shrimp, add oregano and thyme as well as lemon zest. Cook 2-3 minutes until fragrant, add shrimp and 2 cup of broth and lemon juice and allow to reduce. Add cream then sour cream slowly to taste (at least ½ cup). Cook bowtie pasta covered in 4 quarts boiling salted water until al dente, about 10-12 minutes. Stir in the pre-cooked pasta and mix to coat. Season with salt and pepper to taste. Sprinkle with Parmesan if desired and to taste.
Dessert Options
LEMONY WHITE CHOCOLATE CHEESECAKE
by John Roach from Southlake, TX
Best of Show – 1st Place–Cooking with Cheese
Crust:
1½ c. vanilla wafers, crushed
4 oz. white baking chocolate, finely chopped
5 T. butter, melted
1½ tsp. lemon zest
Wrap outside of a 9-inch springform pan in aluminum foil. Combine vanilla wafers, chocolate, butter and lemon zest in a bowl and press in bottom and up sides of pan. Chill crust.
Cheesecake:
32 oz. cream cheese, softened
1 1/4 c. sugar
12 oz. white baking chocolate, melted & cooled
2 T. flour
2 T. heavy cream
2½ T. fresh lemon juice
2½ T. grated lemon zest
2 tsp. vanilla
4 eggs, lightly beaten
1/4 c. lemon curd
Preheat oven to 325°. Set shallow baking pan filled with water on bottom rack of oven. In a large bowl beat cream cheese and sugar until smooth. Beat in white chocolate, flour, heavy cream, lemon juice, zest and vanilla. Add eggs on low speed until combined. Pour in crust and bake 65-85 minutes or until center is just set. Cool on wire rack 10 minutes. Spread lemon curd on top. Refrigerate 5 hours or overnight. Remove sides of pan. Garnish as desired.
BLUEBERRY LEMON ANGEL FOOD CAKE
by Sara Smith from Arlington, TX
2nd Place-Cake Baking
Blueberry Syrup:
1 T. lemon juice
1½ tsp. cornstarch1
1½ c. blueberries, plus ½ c. for serving with cake
1 T. sugar
In small pan combine blueberries, sugar, lemon juice and cornstarch. Bring to simmer and cook 5 minutes. Pour through fine mesh strainer pressing to release liquid. Discard skins.
Cake:
1 T. lemon zest
1 T. lemon juice
16 egg whites, room temp.
2 tsp. cream of tartar
½ tsp. salt
2½ c. sugar
2 c. cake flour
1 tsp. vanilla
Blueberry syrup
Heat oven to 325°. In small bowl combine lemon zest and juice and set aside. In large bowl beat egg whites until foamy. Add cream of tartar and salt and beat until thick peaks form. Beat in 2½ cups of sugar, a few tablespoons at a time until smooth and glossy. Gradually sift flour over egg mixture and fold in gently. Fold in lemon zest mixture and vanilla until incorporated. Transfer of 1/3 cake batter into tube pan. Spoon 1/3 of blueberry syrup around middle of cake and swirl in with knife. Repeat two more times. Smooth top of cake. Bake cake for 20 minutes. Increase temperature to 350° and bake cake about 35 minutes longer until toothpick comes out clean. Insert cake leaving in pan until cooled completely. Optional: Serve cake with blueberries, candied lemon slices and whipped cream.
Candied Lemon Slices:
1 lemon
½ c. sugar
1 T. lemon juice
1/3 c. water
Cut lemon into slices 1/8-inch thick, discard seeds. In skillet combine sugar, lemon juice and water over medium heat until sugar is dissolved. Add lemon slices and simmer gently, keeping lemon slices in a single layer and turning occasionally. Simmer about 15 minutes until slightly translucent and rinds are soft. Remove from heat and place on wax paper on cookie sheet to cool completely. Cover and refrigerate 2 hours.