What an exhilarating day! 3 Brand new recipes, new partner (not that there was any problems with the other ones) and a Blue Ribbon. Wow.
We met some really neat people at the Utah State Fair. Some who were just starting out in Dutch Oven Cooking, Some that their only ability in the kitchen is making Mac & Cheese. I am so grateful to be able to share my passion for cooking and hope that it sparks someone else’s love of cooking.
I am grateful for my Mom, she taught me that it doesn’t take a fortune to make great food. Mom could take just about anything and make it taste like a million bucks. I am comforted to know that when my children move out that they can prepare meals that will sustain them and they are not afraid to try new things.
‘Nough said here are the recipes that won us the Blue Ribbon yesterday at the Utah Farm Bureau’s Great American Dutch Oven Cook-off at the Utah State Fair.
Crab-stuffed Beef Tenderloin
8 bacon strips (Miller Brother’s)
1 beef tenderloin roast (3 pounds)
3 pouches (6 ounces each) lump crabmeat
1 cup water, divided
1/2 cup beef broth
2 teaspoons fresh lemon juice
2 tablespoons minced green onion
1 tablespoon butter (Meadow Gold)
1 tablespoon steak sauce
1 teaspoon soy sauce
1 teaspoon sugar (Augason)
1/2 teaspoon dried parsley flakes
Make a lengthwise slit down the center of tenderloin to within 1/2 in. of bottom. Open meat so it lies flat. Mound crab over the center. Close tenderloin; tie at 2-in. intervals with kitchen string.
Wrap bacon around meat and brown in a Dutch Oven. Combine 1/2 cup water, broth and lemon juice; pour over beef.
Bake in a 12” Dutch Oven (or Oven size to match the length of the roast), at 425° for 45-60 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 140°; medium, 160°; well-done, 170°). Remove meat to a serving platter. Cover and let stand for 10 minutes.
Pour pan drippings and loosened brown bits into a saucepan. Skim fat. Stir in the onion, butter, steak sauce, soy sauce, sugar and remaining water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in parsley. Serve with sauce.
1 tbsp olive oil
1 tsp paprika
3/4 tsp crushed rosemary
½ tsp minced garlic
½ tsp salt
¼ tsp ground pepper
1 lb potatoes quartered
Mix spices into olive oil, add potatoes, and toss till well coated. Place in 10” D/O that has been coated with small amount of olive oil to prevent sticking. Roast @ 425° for 30 minutes or till potatoes are tender.
2 packages (1/4 ounce each) active dry yeast
1 cup warm milk (110° to 115°)(Meadow Gold)
1/2 cup butter, softened (Meadow Gold)
2 tablespoons sugar (Augason)
1 teaspoon salt (Redmond Real)
3-1/4 to 3-3/4 cups all-purpose flour (Deseret Mills)
1 egg plus 1 egg yolk (Oakdell)
4 cups (1 pound) shredded Muenster cheese (Gossner’s)
1 egg white, beaten (Oakdell)
Mrs. Dash for dusting
In a large bowl, dissolve yeast in milk. Add the butter, sugar, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
In a large bowl, beat egg and yolk; stir in cheese. Punch down dough; roll into a 16-in. circle.
Place in a parchment lined 10” Dutch Oven, letting dough drape over the edges. Spoon the cheese mixture into center of dough. Gather dough up over filling in 1-1/2-in. pleats. Gently squeeze pleats together at top and twist to make a top knot. Allow to rise 10-15 minutes.
Brush loaf with egg white sprinkle with a little bit of Mrs. Dash. Bake at 375° for 40-45 minutes. Cool on a wire rack for 20 minutes. Serve warm.
Delicate Pear Cake with Caramel Sauce
1(15-oz.) can pear halves in light syrup
1(18.25-oz.) pkg. Pillsbury® Moist Supreme® White Cake Mix
1/3 cup oil
3 egg whites (Oakdell)
1 cup firmly packed brown sugar
½ cup butter (Meadow Gold)
1cup whipping cream (Meadow Gold)
1cup whipping cream (Meadow Gold)
2tablespoons sugar (Augason)
1 teaspoon vanilla (Dutch Mills)
1(15-oz.) can pear halves in light syrup, well drained
1/2cup finely chopped hazelnuts (filberts) or walnuts, toasted*
Line a 10” Dutch Oven with Parchment paper. Drain 1 can pear halves, reserving 1/3 cup liquid. Place pear halves in food processor bowl with metal blade or blender container; cover and process until smooth.
In large bowl, combine cake mix, pureed pears, reserved 1/3 cup pear liquid, oil and egg whites; mix until moistened. Pour into parchment lined Dutch Oven.
Bake at 350°F. for 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool cake upright in pan 15 minutes. Invert Dutch Oven Lid. Cool 1 1/2 hours or until completely cooled.
Meanwhile, in a Dutch Oven, combine all sauce ingredients; mix well. Bring to a boil. Boil over medium heat 5 minutes, stirring occasionally. Remove from heat; cool to room temperature.
In small bowl, beat 1 cup whipping cream and sugar until stiff peaks form. Fold in vanilla. Frost cooled cake with whipped cream. Cut drained pear halves lengthwise into about 32 slices. Arrange on top of cake, slightly overlapping slices. Press nuts into sides of cake. Drizzle 2 tablespoons sauce over pear slices.
To serve, spoon about 2 tablespoons sauce onto each individual dessert plate. Top each with slice of cake.
Modified from Pillsbury.com Jacqueline McComas Frazer, Pennsylvania
Because this cook-off was sponsored by the Utah Farm Bureau and Utah’s Own the parenthesis note the products that are produced right here in Utah.
Pull out your Dutch Oven's (clean them up if necessary) and cook some thing in them today. :o)
Thank you all that came out to the fair. I hope you will give these recipes a try and….
Have fun cookin’