Winter Recipe Contest Results
Notes from the Jean at Delightful Repast
A canapé, a sweet snack and a soup. What do the three dishes in the winter season’s finals have in common? Simplicity. Each quick and easy recipe has just a handful of ingredients, allowing flavors to shine.
The Smoked Salmon Slices are a classic smoked salmon canapé. For the base we used table water crackers about 2.5 inches in diameter to make a generous canapé. The thin, crisp cracker is the perfect foil for the smooth cream cheese and silky salmon accented by the sharpness of the dill and the “pop” of the briny salmon roe. Splurging on top quality smoked salmon always pays off in such a simple presentation.
The Grilled Peanut Butter Banana Chocolate Hazelnut Bagel is a fun dessert sandwich, perfect with a big glass of milk after school. Sure, you can toast the bagel in a two-slice toaster, but our Griddler does a great job of toasting while pressing the bagel slightly into a flat-topped sandwich with racy grill marks on both sides. Doubling the peanut butter and eliminating the chocolate hazelnut spread could turn this sweet treat into a breakfast sandwich.
Our favorite was the Parmesan Asparagus Soup . The recipe makes two to four servings and can easily be doubled. The contestant made it in the Cuisinart Blend and Cook Soup Maker, but you could also cook it on the stovetop and then puree it in the regular blender or food processor.
This velvety soup is delicate and creamy, yet it is made without cream. Asparagus, the quintessential spring vegetable, is widely available now, so it’s the perfect time to make this pretty pale green soup. We took the recipe a step further and held back a tablespoon of Parmesan and a few asparagus tips (boiled for just 3 minutes, then shocked in cold water) for a garnish.
Thank you to everyone who entered. We cannot wait to see what you cook up next time!
|Contest Results for Winter 2014|
Grilled Peanut Butter, Banana and Chocolate Hazelnut Bagel (submitted by Sophia on 01/05/2015)
Delicious and easy to prepare
|Contest Results for Fall 2014|
|Contest Results for Summer 2014|
|Contest Results for Spring 2014|
|Contest Results for Winter 2013|
|Contest Results for Fall 2013|
|Contest Results for Summer 2013|
|Contest Results for Spring 2013|
|Contest Results for Winter 2013|
|Contest Results for Fall 2012|
|Contest Results for Summer 2012|
|Contest Results for Spring 2012|
|Contest Results for Winter 2012|
|Contest Results for Fall 2011|
Spinach, Brie and Prosciutto Tart with Pecan Crust (submitted by AmyInCA on 08/02/2011)
I made this Spinach, Brie and Prosciutto Tart with Pecan Crust for a Sunday brunch and it was perfect. Pair it with some salad greens and a glass of mimosa and you'll have a wonderful brunch.
|Contest Results for Summer 2011|
|Contest Results for Spring 2011|
Mocha Tiramisu Cupcakes (submitted by AmyInCA on 02/20/2011)
If you love Tiramisu, you’ve got to try these Mocha Tiramisu Cupcakes. The chocolate cupcake itself is moist, with a lovely mocha flavor and a hint of Kahlua. The espresso-Kahlua syrup really did wonders to the cupcakes. The Mascarpone frosting is light, creamy, smooth and fluffy.
|Contest Results for Winter 2011|
Crabmeat & Latke Eggs Benedict (submitted by Iris M. on 01/02/2011)
To me, there's nothing better than a great breakfast. For the home cook, making breakfast at home doesn't mean you have to sacrifice quality or elegance. You can not only be creative and use elements that aren't traditionally used for breakfast, but you can have fun with the ingredients as well.
Orange Cream Stuffed French Toast (submitted by AmyInCA on 01/24/2011)
My Grandma used to make these Orange Cream Stuffed French Toasts for me as breakfast before school. Now, I’m a mother of 2 and I make them for my kids all the time to carry on the tradition. These French Toasts are creamy, flavorful and super delicious.
|Contest Results for Fall 2010|
Grilled Pears with Gorgonzola, Walnuts and Spicy Mustard Vinaigrette (submitted by Jennifer Daskevich on 09/27/2010)
These beautiful pears are a great start to a fall dinner party.
|Contest Results for Summer 2010|
Polenta Fries with Basil Oil and Parmesan Dipping Sauce (submitted by Pantry2Plate on 07/27/2010)
A new twist on the french fry served with fondue power and basil bounty!
Sue's Zesty Shrimp Taco's with Mango Avocado Salsa (submitted by Sue Thomas on 05/26/2010)
Preheat grill take wooden skewers place in water to soak so they don't burn mix in sauce pan garlic and EVOO place about five shrimp on skewer brush with garlic and oil cook 1 minute on one side flip and 30 seconds to another minute on other side depending on size of shrimp set aside place tortillas on grill until lightly toasted on both sides cover with salsa and serve