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September 27 – October 20, 2019

Thanksgiving Recipes from 2018 Creative Arts Competition Kitchen Ribbon Winners

Posted in: Creative Arts, Recipes.

You’ve seen food competitions on television but only at the Fair do cooks and bakers exclusively from Texas compete with some of the best culinary skills the Lone Star State has to offer. If you looking to spice up your Thanksgiving dinner with something new this year, why not try out one of these ribbon winning recipes. We’ve got appetizers, bread, sides, and desserts covered, so you’re bound to find something delicious to complete your turkey spread this year. Have fun, y’all!


 

PUMPKIN BISQUE WILD RICE

By Regina L. Farris
Mesquite, TX
2nd Place-Farm to Fork

4 tablespoons dark raisins
1 teaspoon salt
4 tablespoons apple cider vinegar, divided
2 tablespoons olive oil use
1 medium. shallot, chopped
½ cup roasted almonds, chopped, divided use
1 ½ cups half-and-half
6 cups chicken broth, divided use
3 tomatoes, chopped
½ cup butter
1 tablespoon garlic powder
1 pie pumpkin, cooked & puréed
¼ teaspoon red pepper flakes + more (netting 15 oz. purée) for garnish
½ cup wild rice blend, cooked

Combine the 2 tablespoons of raisins and 1 tablespoon of vinegar in a small bowl. Let stand at room temperature until ready to serve. Pulse 4 cups of nuts, remaining 3 tablespoons of vinegar, 2 tablespoons of raisins, tomatoes, garlic powder, red pepper flakes, and salt. Heat oil in medium skillet over medium-high heat. Add tomato mixture to skillet, cooking until moisture has evaporated and a thick paste has formed. Add half-and-half, broth, butter, and pumpkin; simmer, whisking occasionally for 30 to 40 minutes. Stir in 4 cups of wild rice. Divide soup among bowls. Top with remaining rice, chopped almonds, vinegar soaked raisins, and red pepper flakes. 



SPICY CORNBREAD SO FULL OF GOODNESS IT WILL MAKE A SOUTHERN GIRL SWOON!

By Lynda Sanders
Trophy Club, TX
3rd Place-Southern Comfort Food

Ingredients
1 cup flour
1 ½ cups cornmeal
2 ½ tablespoons sugar
3 teaspoons baking powder
1 teaspoon salt
1 cup milk
¼ cup buttermilk
1 ½ tablespoons butter
2 eggs, beaten
1 ½ cups fresh uncooked corn
½ cup onion, diced
1 large fresh jalapeño, diced
1 pound hot sausage
2 cup sharp cheese, grated
Black pepper to taste

Honey Butter:
3 tablespoons unsalted butter
2 tablespoons honey

Cook sausage until no longer pink; drain well and set aside. Preheat oven to 375°. Lightly grease cast-iron skillet (normal 10-inch size) with oil until well coated. Place skillet in oven to heat. In a bowl, combine flour, cornmeal, sugar, baking powder and salt; combine well. In a separate bowl, combine the milk, buttermilk, butter, eggs, corn, onion, jalapeño, cooked sausage and cheese; add black pepper to taste. Add wet mixture to dry mixture and combine well. Pour into hot skillet and cook for 40 minutes or until done. Remove from oven and brush with Honey Butter. Place remainder of Honey Butter on table for guests to slather on this “spicy” cornbread.


 

FRESH GREEN BEANS A LA TEXAS

By Judy Spencer-Creed
Euless, TX
1st Place-Speedy Dishes

1 tablespoon butter
1 tablespoon olive oil
1 cup slivered almonds
2 small shallots, sliced thin
1 pound fresh green beans, washed
Salt to taste

Heat butter and oil into wok until melted and then add almonds and shallots until shallots are slightly browned and nuts are toasted well. Remove from wok onto paper towels to drain. Put green beans into wok and toss to cover in butter oil mixture. Cook and toss until green beans are done to your liking. Add salt to taste. Remove to serving bowl and sprinkle with nut-shallot mixture. Serve immediately.


 

I CAN’T BELIEVE YOU MADE THESE TWICE BAKED POTATOES

by Suzy Cravens
Coppell, TX
2nd Place-Speedy Dishes

4 large baking potatoes
¼ cup butter, softened
1 cup sour cream
½ teaspoon each salt & pepper
1 cup shredded cheddar cheese
8 slices cooked bacon, crumbled
1 cup sliced green onion
½ cup water

Preheat oven to 350 degrees, cook potatoes in oven or microwave. If in oven it takes about 1 hour, if in microwave, about 10 minutes. Make sure to prick potatoes before cooking. When potatoes are done, cut in half, scoop out insides into large bowl. Add sour cream, cup of cheese, cup of onions, water, butter, salt and pepper. Mix with a hand held mixer until smooth. Divide mixture among skins, then top with remaining cheese, onions, and bacon. Bake 15 minutes.


 

PUMPKIN SPICE BUNDT CAKE

by Isabella Gardner
Lewisville, TX
1st Place-Youth Cooking Contest, Jrs

Cake:
2 ½ cups granulated sugar
1 cup canola oil
3 eggs
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoons ground cinnamon
1 teaspoons ground nutmeg
½ teaspoons salt
¼ teaspoons ground cloves
1 (15-ounce) can solid packed pumpkin

Icing:
4 ounces cream cheese, room temperature
1 ½ cup confectioners’ sugar
½ teaspoon vanilla extract
1-2 tablespoons milk

Cake Instructions: Preheat oven to 350 degrees. In large bowl, combine sugar and oil until well blended. Add eggs, one at a time, whisking well after each; set aside. In medium bowl, combine flour, baking soda, cinnamon, nutmeg, salt, and cloves. In mixer add pumpkin. Add wet ingredients to pumpkin until combined. Add dry ingredients to wet ingredients just until combined. Generously spray and flour Bundt pan. Transfer mixture to pan. Bake for 60 to 65 minutes or until toothpick in center comes out clean. Do not overbake. Allow pan to cool for 10 minutes transferring to wire rack. Allow to cool completely.

Icing Instructions: In mixing bowl, beat cream cheese until smooth. Gradually add in confectioners’ sugar until combined. Mix in vanilla and milk; beat until smooth. If frosting appears thick, add a little milk until desired consistency. This should be soft so it drips down side of cake. Drizzle icing on cooled cake allowing icing to drip down sides. Decorate as desired.


SALTED CARAMEL PECAN PIE

by Sue Rainey
Pottsboro, TX
1st Place – Pies

Pie:
1 cup packed brown sugar
½ teaspoon salt
1 cup light corn syrup
3 eggs
5 tablespoons butter, cut in pieces
1 ¾ cups chopped pecans
1 teaspoon vanilla

Pie Crust:
1 ½ cup all-purpose flour
½ teaspoon salt
½ cup butter-flavored shortening
6 to 7 tablespoons ice cold water

Pie instructions: Heat oven to 350 degrees. In 2-quart saucepan, heat brown sugar, corn syrup, and butter to boiling over medium-high heat, stirring frequently. Remove from heat, stir in vanilla and salt; cool 10 minutes. Beat in eggs until well combined, stir in pecans. Pour mixture in pie crust. Bake 60 to 70 minutes or until set. Cool before cutting.

Pie crust instructions: Mix flour and salt. Blend in shortening with pastry blender until crumbly. Add water, a tablespoon at a time; stir with fork until mixture will form in ball. Roll out crust on lightly floured board. Put in pie plate.

 

 

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