Fall Recipe Contest Results
We would like to thank our fall 2013 finalists for their submissions to our Get Cooking Recipe Contest! Congratulations to the winning recipe, Spinach and Ricotta Dumplings.
Notes from the Cuisinart Chefs
Cheesy, browned and bubbling from the oven, this dish is pure cold weather comfort food. Flecked with bits of freshly wilted spinach, the dumplings have a light and airy texture from the ricotta and nutty flavor from the Parmesan. We love that the spinach can be chopped and the Parmesan grated right in the food processor. The dumpling mixture is sticky so be sure to have plenty of flour on hand for easy handling and shaping. We were able to yield 20 dumplings, which could be served as a meatless main course or side dish. For a variation, try using another green like arugula, kale, or mizuna in place of the spinach.
Avocado, tomato and scallion give the Quesadilla Salad contrasting colors and flavors while smoked ham adds saltiness to each bite. The accompanying cheese quesadilla has a spicy kick from jalapeno-laden cheese. We like the slightly smoky flavor that chili powder gives to the salad’s dressing but we wanted more citrus, which really brightens the dish. This is a fast, flavorful meal that can easily be doubled or tripled for a crowd.
The Orange Pudding Cake is not your typical baked good as it is like two desserts in one. The top is a fluffy soufflé-like cake while the bottom is thick creamy custard. The strong citrus flavor prevents the cake from being too sweet, making this a light and refreshing dish. Be sure the eggs are separated and the butter is melted and cooled before you start. Serve with a dollop of whipped cream or dusting of powdered sugar.
Thank you to all of the participants and again, congratulations to our winner. We enjoyed preparing these recipes and look forward to tasting more of your submissions.
|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