Blue ribbon recipes. award-winning recipes from the 2019 ohio state fair 2019
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blue ribbon recipes.
award-winning recipes from the 2019 ohio state fair
coffee and baileys macarons, page 4
2019
#ohiostatefair
#ohiofindithere
Delicious tradition Showcasing the best food in Ohio has been a time-honored tradition at the Ohio State Fair since its inagural year in 1850. That very first year, the best bread, butter, flour, honey, cheese and ham were featured. Baked goods like cakes, pies and cookies were added in 1886. Blue ribbon best The Ohio State Fair is the place for bakers and chefs to showcase their talents and compete to win a blue ribbon, or, better yet, a Best of Show award for their skill and recipes. The Best of Show award is selected by a panel of well-qualified judges to be presented to the top first-place winner within a specific class. For example, the Best of Show Cake is selected from the first place winners of all the cake classes (angel food, carrot, chocolate, pound, white, other and heirloom). Recipe judging criteria varies by class and divison, but typically includes evaluating recipes for best flavor, texture, appearance and more (such as crumb, shape, size, crust, originality, etc.). Enter by June 20 annually Visit ohiostatefair.com to see the various culinary and baking arts classes, such as those below. Competition information is usually posted in March, with entries due by June 20 each year. Actual baked and prepared items must be delivered in late July or during the Fair for live culinary competitions and event judging. Some classes you can enter include: • Baked pies • Honey and bee items • Cakes • Jams/Marmalades/Butters • Cake decorating • Jellies • Candies • Pickles & Relishes • Cookies and pastries • Preserved fruits and vegetables • Cooking with wine • Quick breads • Cook-offs • Sauces • Grilling competitions • Yeast breads • Heirloom recipes 2 2019 Ohio State Fair Blue Ribbon Mini Recipe Book
2019 Blue Ribbon Recipes
Coffee and Baileys Macarons........................................................................ 4
Caramel Apple and Walnut Cake.................................................................. 6
Ritz Carlton Lemon Pound Cake................................................................... 8
Orange Blueberry Bread............................................................................... 9
Pepperoni Pizza.......................................................................................... 10
Tomato Juice................................................................................................11
Spicy Brisket and Pork Chili ....................................................................... 12
Banana Split Truffles................................................................................... 14
Blackberry Pie............................................................................................. 15
Nellie’s Potato Salad................................................................................... 16
Whole Wheat Apple Muffins with Walnuts................................................... 17
Zucchini Cheddar Bread.............................................................................. 18
British Sticky Toffee Pudding (Variation)...................................................... 19
Honey Baklava............................................................................................ 20
Bee My Honey, Rosemary Bread................................................................ 21
Fresh Rosemary Bread............................................................................... 22
Peach Jam.................................................................................................. 23
Strawberry Jelly........................................................................................... 24
Bread and Butter Pickles............................................................................. 25
Lemon Curd................................................................................................. 26
2019
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Ohio Expo Center & State Fair
Mailing address: 717 E. 17th Ave., Columbus, Ohio 43211
Phone: (614) 644-3247 or (888) 646-3976
Email: info@expo.ohio.gov
Website: ohiostatefair.com
Find more recipes at ohiostatefair.com/blue-ribbon-recipes 3
COFFEE AND BAILEYS MACARONS
Recipe by Jeff Bartolozzi, Columbus, Ohio
1st Place and Best of Show, Cookies (Bar), 2019
Baking temperature: 200° F; 350° F
Baking time: 15 minutes; 9 minutes
Yield: 24
INGREDIENTS
Macaron Shell: Filling:
• 1 ¾ cups almond flour • 1 Valencia orange peel in
• 1 ⅓ cups powdered sugar candied form
• ¾ cup granulated sugar • ⅓ cup granulated sugar and
• ½ cup aged egg whites ½ cup water needed to make
• 2 ½ tsp. espresso powder candied orange peel
• 2 tsp. cocoa powder • 1 ⅛ cup milk chocolate chips
• 1 tsp. cream of tartar • 3.5 oz. heavy cream
• 2 oz. Baileys Irish Cream
INSTRUCTIONS
Candied Orange Peel:
1. First wash one Valencia orange
2. Quarter and peel orange
3. Cut orange peel into thin strips
4. Boil pot of water and add strips of orange peel and let boil for 5 minutes
5. Strain out orange peel strips and rinse under cold water
6. Repeat steps four and five
7. Dissolve ⅓ cup of granulated sugar in ½ cup of water in a pot
8. Add strips of orange peel into sugar water and simmer for 30 minutes
(uncovered)
9. Strain out the orange strips to dry on cooling rack
10. Once cool chop candied orange peels into smaller pieces and set aside
Filling:
• Slowly bring 3.5 oz. of heavy cream to a boil.
• Pour heavy cream over 1 ⅛ cup of milk chocolate chips
• Slowly stir mixture of heavy cream and milk chocolate chips until thor-
oughly mixed
• Add 2 oz. of Baileys Irish Cream and thoroughly mix
• Pour mixture into zip lock bag, add chopped candied orange peel and
place into refrigerator to firm
4 2019 Ohio State Fair Blue Ribbon Mini Recipe Book
Macaron Shell: • Line baking sheets with a silicone baking mat • Place almond flour, powdered sugar, cocoa powder and espresso powder in a food processor for 3 seconds and set aside • Pour almond flour, powdered sugar, cocoa powder and espresso powder into a fine-mesh strainer over a bowl and strain • Pour aged egg whites, and cream of tartar in a bowl and mix with a hand-held electric mixer on a medium speed until the aged egg whites become frothy. Slowly add ¾ cup granulated sugar while mixing until the meringue is glossy and forms stiff peaks (about 10 min.). Once the meringue reaches stiff peaks, the whisk will leave marks in the meringue as it spins in the bowl and will look like marshmallow fluff. The meringue is ready when you can turn the upside down and the meringue does not slip in the bowl • With a spatula quickly fold the sifted dry ingredients (almond flour, powdered sugar, cocoa powder and espresso powder) into the meringue and mix until homogeneous. • Scoop the batter into a pastry bag fitted with a ½ inch round tip and fill the bag halfway with the batter. • Pipe the meringue on the silicone mat into quarter-size mounds, 1 ½ inches apart from each other (do not move the bag while squeezing out the batter). • After piping, firmly slam the baking sheets down to remove excess air (and piping tails). • Set the shells aside for 30 minutes and preheat the oven for 200° F. • Bake the macarons for 15 minutes to dry out the shells. • Increase the oven temperature to 350° F and bake for additional 9 minutes the oven will not truly be 350° F when the temperature is raised - since it’ll take several minutes to reach that temperature, but the increase in heat is enough to bake the shells. • Remove the shells from the oven, slide the silicone mat onto a cooling rack, and let the shells cool completely for one hour. • Remove cooled shells from silicone mat. • Take filling out of the refrigerator and spoon half the shells in mounds ½ inch high, leaving ¼ inch to the edges. • Place another shell of matching size flat-side down onto the filling to make a sandwich and twist lightly to secure. • The macarons are ready to be served or can be stored in an airtight container in the refrigerator for up to three days. Find more recipes at ohiostatefair.com/blue-ribbon-recipes 5
CARAMEL APPLE AND WALNUT CAKE
Recipe by Arijit Ghosh, Columbus, Ohio
1st Place and Best of Show, Cakes (Other), 2019
Baking temperature: 350° F
Baking time: 25 minutes
Yield: 12-14 servings
INGREDIENTS
Walnut Caramel Crunch: Dulche de Leche Buttercream:
• ½ cup light brown sugar • 9 oz. unsalted butter, room
• 5 tbsp. Butter temperature
• 3 tbsp. whipping cream • 1 can Dulche de Leche, room
• 1 cup chopped walnuts Temperature
• 1 tsp. vanilla extract
Apple Cake Layers:
• 12 oz. Granny Smith apples Caramel Sauce:
(about 2), peeled, cored, and • ½ cup sugar
chopped in small pieces • 2 tbsp. water
• 2 cups all-purpose flour • ¼ cup Whipping cream
• 2 tsp. baking powder • 1 tbsp. unsalted butter, room
• 1 tsp. baking soda temperature
• 1 tsp. salt • ½ tsp. vanilla extract
• 2 tsp. ground cinnamon • ½ tsp. salt
• 4 eggs
• ¾ cup light brown sugar Walnut Caramel Brittle:
• ⅓ cup granulated sugar • ½ cup chopped walnuts
• 1 cup vegetable oil • ½ cup sugar
• 1 tsp. vanilla extract • 2 tbsp. water
INSTRUCTIONS
• Grease three 8” round cake pans and line with parchment paper
• Prepare the walnut crunch: In a small saucepan add brown sugar,
whipping cream and butter. Cook over medium-low heat until sugar
dissolves.
• Divide the mixture evenly in two pans. Sprinkle chopped walnuts on top.
Set aside until apple cake batter is ready.
• Prepare apple cake layers.
• Preheat oven to 350° F. In a medium bowl, whisk the flour, baking
powder, baking soda, salt and cinnamon. Set aside.
• In a large bowl, add eggs, granulated sugar and brown sugar, and mix
for a few minutes until pale and creamy. Add vegetable oil and mix until
well combined. Add vanilla extract. Gradually fold in flour mixture. Using
a spatula, incorporate the chopped apple pieces.
6 2019 Ohio State Fair Blue Ribbon Mini Recipe Book• Pour the batter evenly into the three prepared 8” pans. • Bake for about 25 minutes until a toothpick inserted into the center comes out clean. • Let cool on a cooling rack. • Prepare Dulce de leche buttercream: In a large bowl mix/beat room temperature butter until light and fluffy, for about 5-7 minutes. Incorporate vanilla extract. Gradually add the Dulce de leche, mixing after each addition. Once incorporated, buttercream is ready to use. • Prepare the walnut brittle: Spread chopped walnuts on a parchment paper lined baking sheet. Put the sugar and water in a medium heavy- bottomed saucepan over medium-high heat until sugar dissolves and acquires a dark amber color. Pour the caramel over the walnuts and refrigerate until needed. • Assemble the cake: Place one cake layer on serving plate with walnut crunch on top. Spread evenly with a bit less than a third of buttercream. Add the second layer with walnut crunch on top. Spread evenly with a bit less than a third of buttercream. Add the final cake layer on top. Cover top and edges evenly with the remaining buttercream. Decorate the bottom perimeter of the cake with chopped nuts. Refrigerate to set for at least an hour. • Prepare caramel sauce and finish cake: put the sugar and water in a medium heavy-bottomed saucepan over medium-high heat until sugar dissolves and acquires a dark amber color. Remove pan from heat and add cream with stirring. It will bubble for a bit. Cook for about 1 minute, stirring constantly with a wooden spoon until smooth. Remove from heat and add butter, vanilla and salt. Stir well until smooth. Pour into a bowl to cool slightly. • Using a spoon, start making drips of the caramel sauce around the edges of the cake. • Top the cake with the remaining sauce and spread evenly with offset spatula. Refrigerate for 30 minutes. Break walnut brittle into shards and decorate the cake. Cake is ready to enjoy. Find more recipes at ohiostatefair.com/blue-ribbon-recipes 7
RITZ CARLTON LEMON POUND CAKE
Recipe by Janelle Harrigill, Columbus, Ohio
1st Place, Heirloom Cake Recipe, 2019
Baking temperature: 350° F
Baking time: 55-70 minutes
Yield: 12 servings
INGREDIENTS
• 3 cups All-purpose flour
• 1 tbsp. baking powder
• ¾ tsp. salt
• 3 cups sugar
• 1 cup unsalted butter, room temperature (2 sticks)
• ½ cup shortening, room temperature
• 5 large eggs
• 1 cup whole milk
• 6 tbsp. lemon juice
• 1 lemon, zested
Tip: Serve with a dollop of fresh whipped cream or lemon curd, or top with
fresh berries.
INSTRUCTIONS
• Preheat oven to 350° F.
• Grease and flour an angel food or Bundt cake pan and set aside
• Sift flour, baking powder and salt into a medium bowl. Set aside
• Using an electric or stand mixer, cream together butter, shortening and
sugar
• Add eggs, one at a time, beating well after each one
• Scrape down the sides and bottom of the bowl
• Add dry ingredients in three additions, to butter mixture alternately with
half of the milk, beginning and ending with flour mixture
• Beat at low speed just until blended after each addition
• Gently stir in lemon juice and zest
• Pour batter into prepared pan
• Bake cake until cake is golden on top and tester inserted into center
comes out clean, 55-70 minutes. (Start checking a the 55 minute mark)
• Be careful not to open the oven if you don’t think the cake is finished
baking. (Opening the oven prematurely could cause the cake to fall).
• Using a sharp knife, gently separate cake from pan edges, including
center tube. Turn cake onto rack
8 2019 Ohio State Fair Blue Ribbon Mini Recipe BookORANGE BLUEBERRY BREAD Recipe by Elizabeth Howell, Batavia, Ohio 1st Place and Best of Show, Quick Breads (Fruit Bread), 2019 Baking temperature: 350° F Baking time: 60-70 minutes Yield: 1 loaf (9 x 5 inch) INGREDIENTS • 3 cups all-purpose flour • ¾ cup granulated sugar • 1 tbsp. baking Powder • ½ tsp. baking soda • ¼ tsp. salt • 3 eggs • ½ cup butter, melted • 2/3 cup orange juice • ½ cup milk • 1 tbsp. grated orange rind • 1 cup blueberries Glaze: • 1 cup powdered sugar • 1 tsp. grated orange rind • 2 tbsp. orange juice INSTRUCTIONS • Sift dry ingredients • Beat eggs, add melted butter, orange juice, milk and orange rind and mix well • Pour liquid mixture into dry ingredients and stir until well moistened • Carefully fold in blueberries • Pour into 5x9 inch loaf pan, greased and floured • Bake in preheated 350 degree oven for 60-70 minutes or until toothpick comes out without moist dough • Let set for 10 minutes before removing form pan. Cool wire rack • In small bowl, mix 1 tsp. grated orange rind, 1 cup powdered sugar and 2 tsp. orange juice and stir until smooth • After bread has been removed from pan, glaze Find more recipes at ohiostatefair.com/blue-ribbon-recipes 9
PEPPERONI PIZZA
Recipe by Tara McAlea, Gahanna, Ohio
1st Place, Pepperoni Pizza (Perfection), 2019
Baking temperature: 450° F
Baking time: 5 minutes, 7-9 minutes
Yield: 4 pizzas
INGREDIENTS
Crust: Sauce:
• 1 cup room temperature water • 2 tsp. dried basil
• ½ cup beer (pilsner or lager), • 1 tbsp. sugar
room temperature • One 28 oz. can whole tomatoes
• 2 tbsp. honey • 1 tsp. salt
• 1 packet active dry yeast • ¼ tsp. ground black pepper
• 3 ¼ cups plus 2 tbsp. bread flour, • 1 tbsp. extra virgin olive oil
plus extra for shaping Toppings:
• ⅓ cup whole wheat flour • One 8 oz. block of mozzarella
• 1 tbsp. salt cheese (shredded)
• 2 tbsp. extra virgin olive oil, plus • One ½ lb. margarita pepperoni
extra for oiling the bowl stick (sliced into thin pepperoni)
• 8 tsp. Penzy’s frozen pizza sauce • 1 cup pizza sauce (recipe at
right)
INSTRUCTIONS
• In a small bowl, combine beer, honey and water; stir to combine.
• Add yeast to bowl and allow to foam for 5 to 10 minutes.
• In the bowl of a stand mixer, combine the bread and whole wheat flour,
salt and Penzy’s frozen pizza spice.
• When the yeast is ready, turn the mixer on a low speed, add the olive
oil then slowly add the yeast mixture.
• Mix on medium to high speed for 3 to 5 minutes until the dough
separates from the sides of the bowl and starts forming a ball shape.
• Turn the dough onto a clean work surface (it should be sticky). Knead it
for 1 to 2 minutes.
• Shape the dough into a ball, then place in an oiled bowl, cover with a
clean towel and let rise in a warm place for 30 minutes, or until it has
doubled in size.
• Punch the dough down, then cover with plastic wrap and let rise in the
fridge overnight.
• Turn the dough onto a lightly floured work surface and knead for 3 to 5
minutes.
• Divide the dough into four equal 8 oz. balls.
• Shape the dough into ball until smooth, pinch the bottom to seal the
seam.
10 2019 Ohio State Fair Blue Ribbon Mini Recipe Book• Allow the dough to come to room temperature before shaping and
baking, wrap in plastic wrap to prevent the dough from drying out.
• Preheat the oven to 450° F.
• To shape the dough, start in the center of the ball pressing outward.
Use a rolling pin to stretch, repeat.
• Place crust on pizza stone and bake in oven for 5 minutes.
• Remove from oven and allow to cool completely.
• Place 4 tsp. sauce, 1 cup shredded mozzarella cheese and about 20
pepperoni on the pizza and bake for 7 to 9 minutes.
• Allow to cool, then enjoy.
Sauce
• Puree tomatoes using an immersion blender in a medium bowl for
about 1 minute.
• Add salt, pepper, basil, sugar and oil and whisk - do not blend - to
combine.
• Transfer to medium sauce pan and simmer for 40 to 50 minutes.
• Set aside until needed.
TOMATO JUICE
Recipe by Claire-Ellen Rankin, Cardington, Ohio
1st Place and Best of Show, Preserved Fruits and Vegetables (Fruits), 2019
Baking temperature: Boiling water bath
Baking time: 35 minutes for pints
Yield: Varies
INGREDIENTS
• ½ bushel of paste-style red ripe tomatoes (Roma or Amish paste)
• ½ tsp salt per pint of juice (or 1 tsp per quart)
• ¼ tsp citric acid per pint of juice (or ½ tsp per quart)
INSTRUCTIONS
• Using ripe, juicy red tomatoes, wash them and cut into pieces.
• Simmer until soft.
• Put through Squeez-O Strainer.
• Return juice to saucepot and heat to just boiling.
• Pour carefully into sterilized jars, add ½ teaspoon of salt and ¼ tsp citric
acid per pint of juice, and wipe rims. Adjust sterilized lids and bands.
Process in a boiling water bath canner for 35 minutes for pints.
Find more recipes at ohiostatefair.com/blue-ribbon-recipes 11SPICY BRISKET AND PORK CHILI Recipe by Tony Furbee, Sunbury, Ohio 1st place, Chili Cook-Off (Your Favorite Chili Recipe), 2019 Yield: 7-8 quarts INGREDIENTS Chili: • 1 lb. ground brisket • 1 lb. ground pork shoulder • 1 lb. Bob Evans hot Italian sausage • 1 8 oz. package Irish Kerry Gold salted butter, divided into 4 blocks • 1 medium white onion, diced • 16 oz. Young Guns Hatch green chilies (hot) • 2 tbsp. minced garlic • 1 tbsp. ginger paste • 28 oz. can Dei Fratelli tomato sauce • 14 oz. can diced tomatoes with green chilies • 14 oz. can tomato paste • 16 oz. (2 cups) chicken stock • 1 Uncle Bunk’s Chili in a Bottle (Hot) • 4 oz. Johnny’s French Dip Beef Au Jus • 14 oz. can spicy black beans • 14 oz. can of kidney or pinto beans • 1 bunch cilantro, cut up • 1 tbsp. Accent flavor enhancer • 1 tbsp. honey • 1 tsp. cinnamon • 3 packets of Sweet’N Low • 1 tbsp. El Yucateco Green Habanero Hot Sauce • 1 tsp. thyme • 1 tsp. rosemary • 1 tsp. celery seed Spice blend for meats to go in smoker: • 2 tbsp. cumin • 1 tbsp. paprika • 1 tbsp. dried onions • ½ tbsp. cayenne pepper • ½ tbsp. chipotle chili powder • 1 tbsp. granulated onion • 1 tbsp. granulated garlic • 1 tsp. black pepper • 1 tsp. blackening seasoning powder 12 2019 Ohio State Fair Blue Ribbon Mini Recipe Book
INSTRUCTIONS • Place ground brisket and ground pork into 2 disposable pie pans separately, season the meats with spice blend and salt. • Place 4 oz. of green chilies onto each meat and stir in. Top each pan with a square of the Irish butter. Place in smoker and smoke at 225 degrees for 40 minutes. • In a stock pot, melt one block of Irish butter and add in onions, diced Jalapeno and sauté 3 minutes. Add in Bob Evans hot sausage and begin to brown. Add in minced garlic and 4 oz. of the green chilies. Add cinnamon and mix well. • Remove brisket and pork from smoker and add to stock pot. Combine all the meats together and finish heating through. • Add Uncle Bunk’s Chili In a Bottle, tomato sauce, chicken stock, spicy black beans, kidney/pinto beans, tomatoes with green chilies, ginger paste, thyme, rosemary, celery seed and Sweet’N Low. • Mix well and simmer for 30 minutes. • Add El Yucateco Green Habanero Hot Sauce, honey, remaining 4 oz. green chilies, tomato paste, beef au jus, cilantro, Accent and the last section of the Irish butter. • Mix well and simmer 30 minutes. • Serve and enjoy. Find more recipes at ohiostatefair.com/blue-ribbon-recipes 13
BANANA SPLIT TRUFFLES
Recipe by Janet Gill, Canton, Ohio
1st Place and Best of Show, Candy (Truffles), 2019
Yield: 28
INGREDIENTS
• ½ of a large ripe banana
• 2 cups white chocolate chips
• ⅓ cup heavy cream
• ⅓ cup finely chopped candied
pineapple
• ⅓ cup finely chopped freeze-dried
strawberries
• 12 oz. white chocolate candy
coating or melting wafers
• 4 oz. dark chocolate candy coating or melting wafers
• 1-2 tbsp. vegetable oil
• Sprinkles
• Small round red candies
INSTRUCTIONS
• Puree banana in food processor, stopping frequently to scrape sides of
bowl. Add white chocolate chips and process until the chips are in small
pieces, once again stopping frequently to scrape sides of bowl
• Heat the cream in a small saucepan just until it simmers and forms
small bubbles around edges of the pan. Do not boil. When it is ready,
with food processor on, slowly pour the hot cream in a stream into the
feed tube of the processor. Process until all the chips are melted and
the ganache is smooth
• Pour mixture into a bowl. Stir in the chopped pineapple and
strawberries. Cover with plastic wrap and chill until firm enough to
scoop and roll into balls
• Roll into balls the size of approximately 2 tsp. (a #60 cookie scoop is
about the right size), and place on wax paper, parchment paper or foil-
lined cookie sheets. If candy is very soft, refrigerate to firm it up before
dipping.
• Melt white chocolate coating according to directions of the product.
Dip and coat the candies, place on the paper lined trays. Allow white
coating to fully dry before decorating.
• Melt the dark chocolate. Add enough oil to make it thin enough
to drizzle down the sides of the truffles. Place a small spoonful of
chocolate on top of a truffle, and the edge of the spoon, nudge the
chocolate down the sides to look like dripping chocolate sauce. Top with
some sprinkles and the red candy “cherries” before chocolate hardens.
14 2019 Ohio State Fair Blue Ribbon Mini Recipe BookBLACKBERRY PIE
Recipe by Karri Perry, West Chester, Ohio
Best of Show and 1st place, Pies (Berry), 2019
Baking temperature: 375° F
Baking time: 60 minutes
Yield: 1 pie
INGREDIENTS
Crust
• 2 ½ cups flour
• ½ cup butter, cut into small pieces
• ½ cup vegetable shortening
• 1 ½ tsp salt
• 1 tbsp. sugar
• 6-8 tbsp. ice cold water and vodka 50/50 mixture (mix 4 tbsp. each of
vodka and cold water, using 6-8 tbsp. of the mixture as needed)
Filling
• 5 cups cleaned and rinsed blackberries
• 1 cup sugar
• ½ tsp cinnamon
• ¼ tsp lemon zest
• ¼ cup arrowroot
Garnish: brush with milk, sprinkle with cinnamon sugar before baking.
INSTRUCTIONS
• In a stand mixer, add flour, salt and sugar. Add butter (cut into small
pieces), mix for 30 seconds on low or until the butter is loosely
combined with the flour. Add the shortening, cut into small pieces. Mix
on low until dough begins to look crumbly, about 30-45 seconds more.
Add the water vodka mixture one tablespoon at a time until the dough
forms and holds together when pressed. Wrap dough well and let rest,
chilled for at least 1 hour before rolling.
• To roll the dough, take half of the dough and place on a floured surface.
Roll to ⅛-1/4 inch thickness. Place in a plate, trim excess. Roll the
second half of the dough as the first, using the dough as a solid piece to
top pie, or cut decorative shapes if desired.
• Place blackberries in a medium bowl, add sugar, arrowroot, cinnamon
and zest. Gently mix.
• Place the blackberry mixture in the prepared pie shell.
• Top the pie with dough, vent, and lightly brush with milk and sprinkle
with cinnamon and sugar or sanding sugar.
• Bake in a 375 degree oven for 60 min. or until pie is bubbling from the
center.
Find more recipes at ohiostatefair.com/blue-ribbon-recipes 15NELLIE’S POTATO SALAD Recipe by Janelle Harrigill, Columbus, Ohio 1st Place, Heirloom Potato Salad, 2019 Time: Approx. one hour Yield: 12-15 servings INGREDIENTS • 6 large potatoes, boiled and peeled • 5 large boiled eggs, 1 reserved after slicing • 1 large onion, diced • 1 stalk of celery, diced • 3 sweet pickles, diced • 1-2 tbsp. pickle juice • 2 tbsp. yellow mustard • 1 cup mayonnaise • Salt to taste • Paprika, sprinkle INSTRUCTIONS • Prepare hard-boiled eggs. Peel and slice when cold, reserving one sliced egg to use later as a topping. • Boil potatoes. Peel and slice when cold. • Combine potatoes, 4 eggs, onions, celery, pickles, mustard, and mayonnaise. • Add preferred amount of pickle juice and salt to taste. • Top with one sliced egg and sprinkle with paprika. • The ingredients can vary depending on the amount you want to serve, or the size of bowl used. • Enjoy! 16 2019 Ohio State Fair Blue Ribbon Mini Recipe Book
WHOLE WHEAT APPLE MUFFINS WITH WALNUTS Recipe by Margaret Casey, Columbus, Ohio 1st Place, Quick Breads (Muffins), 2019 Baking temperature: 350° F Baking time: 20-25 minutes Yield: 12 muffins INGREDIENTS • 2 cups King Arthur Whole Wheat Flour • ½ cup almond flour • 1 tsp. cinnamon • 2 tsp. baking powder • ¼ tsp. salt • ¼ tsp. baking soda • ½ cup melted coconut oil • ¾ cup pure maple syrup • ½ cup applesauce • 1 apple, grated • 1 egg • ½ cup buttermilk • ½ cup walnuts, chopped Topping • ¼ cup chopped walnuts • 3 tbsp. brown sugar • ½ tsp. cinnamon • 2-3 tsp. raw sugar INSTRUCTIONS • Preheat oven to 350 and grease 12 muffin tins. In a large bowl, mix together flour, almond flour, cinnamon, baking powder, baking soda and salt. In separate bowl, mix together remaining ingredients. • Fold wet mixture into dry mixture and stir until just combined. • Fill 12 muffin tins. Mix together ingredients for topping and sprinkle about 1 tsp. over each muffin. Bake for 20-25 minutes. Serve warm. • Enjoy! Find more recipes at ohiostatefair.com/blue-ribbon-recipes 17
ZUCCHINI CHEDDAR BREAD
Recipe by Terri McCarty, Hamilton, Ohio
1st Place, Quick Breads (Vegetable Bread loaf), 2019
Baking temperature: 350° F
Baking time: 55-60 minutes
Yield: 8 slices
INGREDIENTS
• 3 cups all-purpose King Arthur Flour
• 4 tsp. baking powder
• 1 tsp. salt
• ½ tsp. baking soda
• 1 cup coarsely shredded zucchini
• ¾ cup shredded sharp cheddar cheese
• ¼ cup chopped scallions
• 3 tbsp. chopped fresh parsley
• 1 tbsp. snipped fresh dill
• 2 large eggs
• 1 cup buttermilk
• 4 tbsp. warm melted unsalted butter
INSTRUCTIONS
• Preheat oven to 350° F.
• Position the rack in the center of the oven.
• Grease a 9” x 5” loaf pan.
• Whisk together the flour, baking powder, salt and baking soda.
• Add and toss to separate and coat the flour with zucchini, cheddar
cheese, scallions, parsley, dill.
• Whisk together in another bowl the eggs, buttermilk and melted butter.
• Add this to the flour mixture and mix until the dry ingredients are moist.
Do not over mix and the batter should not be smooth.
• Cook for 55-60 minutes or until the center comes out clean with a
toothpick.
• Let cool for 5-10 minutes before unfolding and letting cool completely
on the rack.
18 2019 Ohio State Fair Blue Ribbon Mini Recipe BookBRITISH STICKY TOFFEE PUDDING (VARIATION) Recipe by Karen Haldeman, Cincinnati, Ohio 1st Place and Best of Show, Ohio Wines (Dessert), 2019 Baking temperature: 350° F Baking time: 35 minutes Yield: One 8” square cake INGREDIENTS Pudding: Sauce: • 1 cup pitted dates • 8 tbsp. unsalted butter • 1 cup Bokes Creek Winery’s • ½ cup brown sugar, packed Frasca Frenzie • ¼ cup golden syrup • 4 tbsp. unsalted butter, melted • ½ cup molasses • ¾ cup dark brown sugar, packed • ¾ cup whipping cream • 2 eggs • 2 tbsp. Bokes Creek Winery’s • 2 tbsp. golden syrup (light treacle) Frasca Frenzie • ¼ cup molasses Toppings: • 1 ½ cups all-purpose flour • Whipped cream • 2 tsp. baking soda • Walnuts • 1 ½ tsp. baking powder • ½ tsp. salt INSTRUCTIONS Pudding • Preheat oven to 350° F and grease and flour and 8” x 8” cake pan’ • Place dates and wine in saucepan and bring to a boil. Allow to cool somewhat before placing in a food processor and pulsing until smooth. • In a separate bowl, whisk melted butter, brown sugar and eggs. Whisk in date mixture, molasses and golden syrup until smooth. • In a separate bowl, combine flour, baking soda, baking powder and salt. • Whisk half the flour mixture into the liquid ingredients, and whisk until fully incorporated. Add the remaining flour mixture and mix until smooth and there are no lumps in the batter. • Pour batter into prepared pan. • Bake for 35 minutes or until it tests done. Sauce • In a saucepan, combine brown sugar, butter, molasses and golden syrup. Over medium heat, cook, stirring constantly, until everything is fully incorporated. • Whisk in the whipping cream and 2 tbsp. of the Boke’s Creek Winery’s Frasca Frenzie. • While cake is still warm, remove from pan and cut into nine squares and pour lots of sauce over top. • Serve with whipped cream and walnuts. Find more recipes at ohiostatefair.com/blue-ribbon-recipes 19
HONEY BAKLAVA Recipe by Shelly Sturdevant, Lithopolis, Ohio 1st Place, Honey and Bee Items (Cookies), 2019 Baking temperature: 325° F and 300° F Baking time: 30 minutes and 45+ minutes Yield: 24 pieces INGREDIENTS • 1 lb. frozen phyllo dough, thawed • 3 cups coarsely ground walnuts, roasted • 1 tsp. ground cinnamon • Two 4 oz. sticks of salted butter, melted Syrup: • ½ cup water • 1 ½ cups The Bee Man (Carrol, Ohio) honey INSTRUCTIONS • Grease bottom and sides of 9” x 13” baking pan with melted butter. • Place 2 sheets of phyllo dough in the baking pan, brushing the top layer with melted butter. Continue this process until you have used 8 sheets. • Lay half of the roasted walnuts on the layer of phyllo, sprinkling half the cinnamon across the top of the nuts. • Cover with 8 mores sheets of phyllo, following the same process as the first 8 sheets. • Lay the remaining roasted walnuts and cinnamon on top of this layer. • Continue the process of buttering every other sheet of phyllo until the entire pound of dough is used. (Tip: work quickly as phyllo dough is quick to dry out.). • Once all layers are complete, using a serrated knife, cut the phyllo dough into diamond shaped pieces. It is important to do this BEFORE baking as the phyllo will crush if done after. • Bake at 325° F for 30 minutes. • Reduce heat to 300° F and continue to bake an additional 45-60 minutes until golden brown. • After baklava has been in oven about 45 minutes, combine all syrup ingredients in a saucepan and cook on medium until the syrup comes to a boil. Reduce heat and simmer on low for 15 minutes. • When baklava is removed from oven, pour syrup directly over baklava. Let cool completely before serving. (Tip: For ease of serving, place each piece in cupcake liners.) • For extra honey flavor, brush a small amount of The Bee Man honey on each piece of baklava before serving. 20 2019 Ohio State Fair Blue Ribbon Mini Recipe Book
BEE MY HONEY, ROSEMARY BREAD Recipe by Mary Juhasz, Strongsville, Ohio 1st Place and Best of Show, Honey and Bee items (Bread), 2019 Baking temperature: 400° F Baking time: 25-30 minutes Yield: 2 loaves INGREDIENTS • 1-2 tbsp. chopped Rosemary • ¼ cup oil • 1 ½ tbsp. dry yeast • 2 ½ cups warm water • ¾ cup honey • 7-8 cups all-purpose flour • 1 tsp salt • 1 tbsp. honey mixed with 1 tbsp. milk for glaze INSTRUCTIONS • Spray release two 9” x 4” loaf pans • In a medium bowl combine oil, yeast, honey and water to dissolve. Let sit five minutes. • In another bowl, combine 7 cups of flour, rosemary and salt. • Mix flour mixture into wet ingredients, mixing to incorporate. Add more flour as needed to make a stiff but soft dough • Pour onto floured surface, knead 10 minutes or until smooth • Put dough in large greased bowl, turn to coat, cover with damp towel and let rise until doubled, about one hour. • Preheat oven to 400° F. • Lightly knead dough for 30 seconds. Divide in half, shape and place into prepared pans. • Let rise in a warm place until dough is just beneath the top of the pans. • Brush tops with honey/milk mixture. • Bake at 400° F for 20-30 minutes until golden brown. • Let cool 5-10 minutes in pan, then remove and cool completely on wire racks. Find more recipes at ohiostatefair.com/blue-ribbon-recipes 21
FRESH ROSEMARY BREAD Recipe by Bonnie Elliott, Plain City, Ohio 1st Place and Best of Show, Yeast Bread (Favorite Bread-Savory), 2019 Baking temperature: 350° F Baking time: 25-30 minutes Yield: 1 ½ lb. bundt loaf INGREDIENTS • 1 ¼ cups water, 80° F • 2 tbsp. butter, softened • 1 ½ tbsp. sugar • 1 ¼ tsp. kosher or sea salt • 2 tbsp. dry milk • 3 ½ tbsp. minced fresh rosemary • 3 ⅓ cups King Arthur bread flour • 1 ½ tsp bread machine/fast rise yeast (or 2 tsp active dry yeast) INSTRUCTIONS • Add the ingredients in the order listed above to bread machine and select the “dough” setting. • Generously spray a 9 cup bundt pan with nonstick spray. • When dough cycle has finished, remove dough from pan and shape into a long cylinder that fits in the bundt pan (or use two loaf pans). Pinch the ends together and smooth the seam. Cover with plastic wrap and let rise in a warm place for about an hour (dough will expand and crest the pan). • Bake in a preheated 350° F oven for about 25-30 minutes, or until the inside has reached 190° F to 200° F when tested with a thermometer. • Turn the bread out onto a wire rack to cool some before slicing. If the bread doesn’t want to come out of the pan, gently slip a knife between the top of the bread and pan. • This is our favorite bread to serve warm and buttered with soups, salads, and entrees, and it makes the most incredible grilled cheese sandwiches ever. When made in a bundt pan, it’s perfect for those bundt party sandwiches. It freezes well, but we usually gobble it up before it makes it to the freezer. 22 2019 Ohio State Fair Blue Ribbon Mini Recipe Book
PEACH JAM
Recipe by Jennifer Noble, Granville, Ohio
1st Place and Best of Show, Jams and Marmalades (Peach), 2019
Yield: 7 cups
INGREDIENTS
• 4 cups prepared fruit (about 3 lbs. fully ripe peaches)
• 2 tbsp. fresh lemon juice
• 1 box SURE-JELL Fruit Pectin
• 5 ½ cups sugar, measured into separate bowl
INSTRUCTIONS
• Peel and pit peaches.
• Finely chop fruit.
• Measure exactly 4 cups prepared fruit into 6 or 8 quart saucepot.
• Add lemon juice, stir until well blended.
• Stir in pectin.
• Add butter to reduce foaming, if desired.
• Bring to full rolling boil (a boil that doesn’t stop bubbling when stirred)
on high heat, stirring constantly.
• Stir in sugar.
• Return to full rolling boil for exactly 1 minute, stirring constantly.
• Remove from heat.
• Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling it within ¼ inch of tops.
Wipe jar rims and threads. Cover with 2 piece lids. Screw bands tightly.
• Place jars on elevated rack in canner. Lower rack into canner. (Water
must cover jars by 1 to 2 inches. Add boiling water, if necessary.)
• Cover, bring water to gentle boil. Process 10 minutes.
Find more recipes at ohiostatefair.com/blue-ribbon-recipes 23STRAWBERRY JELLY Recipe by Jennifer Noble, Granville, Ohio 1st Place and Best of Show, Jellies (Berry), 2019 Yield: 6 cups INGREDIENTS • 3 ¾ cups prepared juice (about 4 quarts of fully ripe strawberries) • ½ tsp butter or margarine • 1 box SURE-JELL Fruit Pectin • 4 ½ cups sugar INSTRUCTIONS • Stem and crush strawberries thoroughly, one layer at a time. • Place 3 layers of damp cheesecloth or a jelly bag in large bowl. Pour prepared fruit into cheesecloth and tie it closed. Hang and let drip into bowl until dripping stops. Press gently. • Measure exactly 3 ¾ cups prepared juice into 6 or 8 quart saucepot. • Stir pectin into juice in saucepot. • Add butter to reduce foaming. • Bring mixture to a full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly. • Stir in sugar. • Return to full rolling boil for exactly 1 minute, stirring constantly. • Remove from heat. • Skim off any foam with metal spoon. • Ladle immediately into prepared jars. Wipe jar rims and threads. Cover with 2 piece lids. Screw bands tightly. • Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) • Cover, bring water to gentle boil. Process 5 minutes. 24 2019 Ohio State Fair Blue Ribbon Mini Recipe Book
BREAD AND BUTTER PICKLES Recipe by Margaret Santelmann, Seville, Ohio 1st Place and Best of Show, Pickles and Relishes (Pickles), 2019 Baking temperature: Water bath Baking time: 20 minutes Yield: 8 pints INGREDIENTS • 4 pounds of cucumbers • 2 yellow onions • 2 bell peppers (1 orange and 1 red) • 6 cups apple cider vinegar • 2 cups water • 4 cups sugar • ¼ cup pickling/canning salt • 2 tbsp. mustard seed • 2 tsp. turmeric • Ball Pickle Crisp (⅛ tsp in each pint jar) INSTRUCTIONS • Clean and prepare the cucumbers, peppers and onions. Cucumbers should be sliced ¼” thick, onions and peppers sliced to ⅛” thick. • Add vegetables and pickling salt in large pot, cover and place in refrigerator for at least 4 hours which draws water out of cucumbers. • Remove vegetables, drain and pat dry with paper towels. • Water bath method – clean and sterilize pint jars in boiling water. • Combine vinegar, water, sugar, mustard seeds and turmeric in a large pot. Bring to boil and simmer until mixture is needed. • Add ⅛ tsp of pickle crisp to each jar. • Tightly pack vegetables in hot, sterilized jars. Fill jars with hot vinegar mixture. Remove air bubbles. • Process using the water bath method for 30 minutes. Find more recipes at ohiostatefair.com/blue-ribbon-recipes 25
LEMON CURD Recipe by Kristyne McDougle, Lorain, Ohio 1st Place and Best of Show, Sauces (All Other), 2019 Yield: 4 pints INGREDIENTS • Zest of 10 lemons • 2 cups of bottled lemon juice • 8 whole eggs • 14 egg yolks • 2 tsp salt • 5 cups sugar • 1 ½ cups melted butter INSTRUCTIONS • Sterilize jars and lids and rings, keep jars warm in the simmering water. • Zest lemons and set aside. Separate eggs and set aside. • Heat up a double boiler. In top of double boiler, add sugar, whole eggs, egg yolks, salt and zest. Mix thoroughly with a whisk. • As you continue whisking, add the lemon juice. Then, add the melted butter. Continue cooking slowly over the simmering water, while whisking continuously. • Once the mixture begins to thicken and the temperature of the curd has reached 171 degrees, remove from heat. • Strain the curd through a fine mesh strainer, to remove any egg bits and zest. • Fill warm jars with warm curd to ¾ inch below jar top (mixture expands when processing). • Process jars for 15 minutes. Turn off heat and let jars sit in water for a few minutes. • Remove jars from water and set on a kitchen towel on the counter until completely cool for 24 hours. 26 2019 Ohio State Fair Blue Ribbon Mini Recipe Book
My favorite recipe Write your favorite recipe in the space below and plan to enter it in the Ohio State Fair’s culinary and baking arts competitions. Entry information is available at ohiostatefair.com and entries are due June 20 annually. Recipe name: Baking temperature: Baking time: Yield: INGREDIENTS INSTRUCTIONS Find more recipes at ohiostatefair.com/blue-ribbon-recipes 27
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