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August 24, 2015
From Cookies to Cheeseburgers to Chutney, State Fair's New Recipe Book Rounds up the Best of the Best
Blue Ribbon Recipes Cookbook Collects Grand Champion Finalists From 2006 to 2014
Open the new Blue Ribbon Recipes: The Great New York State Fair book to any page, and you'll find a recipe judged to be among the very best in New York State. The 100-page cookbook filled with Grand Champion Finalist recipes from 2006 to 2014 will be available for $15 at the History of the State Fair exhibit and in the Art and Home Center building, State Fair Acting Director Troy Waffner announced today.
Every year at the Fair, amateur cooks from around the state submit daily recipes and samples in a wide variety of categories, from jams and jellies to recipes using New York maple or apples, to the annual Great American Spam Championship. Most of the daily winners of this competition go on to compete in the Grand Championship on Labor Day for a chance to win top honors.
"For many years, some of the best food on the Fairgrounds have been behind the closed doors of the culinary judging area. Blue Ribbon Recipes throws those doors open and shares these wonderful recipes with everyone. I've already picked a couple that I'd like to try," said Waffner.
This year, 141 New Yorkers submitted 626 creations to the culinary competitions. Judges sample each offering in the search for the very best. Winners receive small cash prizes and ribbons that signify their achievement.
The New York State Fair, operated by the New York State Department of Agriculture and Markets, runs from August 27 to September 7, 2015. The Fair’s mission, reflected in its theme, “Summer’s Best in Show,” is to showcase the best of New York agriculture while providing top-quality entertainment.
In addition to the annual New York State Fair, the Fairgrounds host dozens of agricultural events throughout the year, including some of the Northeast’s most prestigious horse and livestock shows.
The home of the Great New York State Fair is a 375-acre exhibit and entertainment complex that operates all year. A year-round schedule of events is available on the Fair’s website. Find The Great New York State Fair on Facebook, follow @NYSFair on Twitter, and enjoy photos from the Fair at Flickr.com/photos/nysfair. Also, New Yorkers are invited to send their ideas for the Great New York State Fair at firstname.lastname@example.org.
RECIPES FROM Blue Ribbon Recipes: The Great New York State Fair
Six Cheese & Roasted Red Pepper Lasagna
By Michael Beek, Eaton, NY
2006 Grand Champion
Ingredients for lasagna:
- 8 homemade egg pasta noodles (see instructions) cut to fit large bread pan (approx. 4” to 8”)
- Roasted Red Pepper Marinara (see instructions)
- 1 lb. sweet Italian sausage
- 1 lb. ground beef
- 8 oz. ricotta cheese
- 8 oz. cottage cheese
- 2 oz. each freshly shredded Asiago, Parmesan and Romano cheeses
- 4 oz. freshly shredded mozzarella cheese
- 1 large egg
- 2 Tbsp. fresh dried parsley (or 1 Tbsp. store bought dried parsley)
Instructions for assembling lasagna:
(Duplicate all instructions to make 2 large bread pans of lasagna. Remember, the directions below account for half of the recipe.)
- Prepare marinara as described in Roasted Red Pepper Marinara Recipe provided.
- Then prepare pasta as described in Homemade Pasta recipe provided.
- While sauce is cooling a little, cook both sausage and beef in a pan until crumbly. Remove excess fat.
- In a large bowl, mix cottage cheese, ricotta cheese and egg until thoroughly mixed.
- Spoon a small amount of sauce on bottom of buttered bread pan.
- Place one noodle on bottom of pan. Add another spoon of sauce on top of the noodle.
- Add layer of crumbled meat to noodle, covering evenly. Then spread 2 spoons of cheese mixture over the meat.
- Lightly sauce, then cover with another noodle and sauce.
- For this layer, spread an even layer of cheese mixture over the sauced noodle. Sprinkle even layer of crumbled meat over this layer.
- Lightly sauce, then cover with the last noodle and sauce.
- Add remaining meat to this layer. Evenly sprinkle the Asiago, Romano and Parmesan cheeses.
- Lightly sauce, then cover with the last noodle and sauce.
- Cover with freshly shredded mozzarella cheese.
- Place in preheated oven at 350 degrees for 45 minutes or until brown. Let stand 5 minutes to set, then serve.
Ingredients for Roasted Red Pepper Marinara: (yields approx. 10 cups sauce)
- 3 28-oz. cans crushed tomatoes
- ¾ cup chopped onions
- 1 cup fresh basil leaves chopped
- 1 Tbsp. dried parsley
- 6 garlic cloves smashed with side of knife
- 1 12-oz. jar roasted red peppers drained and chopped
- ¾ cup extra virgin olive oil
- ¼ cup balsamic vinegar
- Salt and pepper to taste
Instructions for Marinara:
- Place olive oil in large pot over medium heat.
- Add onions and garlic and cook until soft.
- Stir chopped roasted red peppers and simmer 5 minutes.
- Add cans of tomatoes, parsley, basil and vinegar.
- Season with salt and pepper to taste.
- Reduce heat to low and continue cooking.
Ingredients for Egg Pasta:
- 1 cup semolina flour
- 1 cup all-purpose flour
- 2 large eggs
- Pinch of salt
Instructions for Egg Pasta:
Key Lime Melt-away Sandwich Cookies
- Blend the two flours in the bowl.
- On baking counter, make a pile with the flour. Hollow the center with fingers creating a hole to break eggs into. Add a pinch of salt to the egg.
- With a fork, begin to mix the egg, pulling the flour in with the fork slowly. Continue until mixture begins to form a more solid ball. Use your hands once this occurs. Continue to knead for 10 minutes adding small amounts of flour until ball is not smooth and elastic.
- Break into 2 pieces and with a floured rolling pin and surface begin to roll and stretch the pasta flat turning quarter turn between rolls to maintain uniformity. Roll until paper thin.
- Cut into sheets the same size as the inside of the bread pan.
- Bring pot of water to boil and have a pot of cold water nearby.
- Cook the noodles for approximately 30 seconds, then remove with slotted spoon & add to cold water for 30 seconds. Remove and set on clean towel. Noodles are prepared for lasagna preparation.
By Donna Case of Mattydale, NY
Ingredients for Cookie:
- 3 cups all-purpose flour
- 1 cup confectioners sugar
- ¼ cup corn starch
- 1 cup butter
- ½ Tbs. grated lime peel
- 2 Tbs. lime juice
- 1 egg yolk
- 2 Tbs. water
Instructions for Cookie:
- In a medium bowl combine flour, sugar, and corn starch. Cut in butter with a pastry blender until coarse crumbs form. Add lime peel and juice, egg yolk and water. Stir to form a nice dough. Refrigerate 1 hour.
- Roll out chilled dough to ¼” thickness. Cut out circles with a glass, then with a thimble cut out the center of half of them. Bake in a 350-degree oven for 15 minutes. Remove racks to cool.
Ingredients for Frosting:
- ¼ cup shortening
- 2 Tbs. butter
- 2 cups confectioners sugar, plus ¼ cup more for dusting finished cookies
- 1 Tbs. lime juice
- 1 drop green food coloring (optional)
Instructions for Frosting & Combining Cookies:
- Mix all ingredients thoroughly.
- When cookies are cooled, spread frosting on each solid cookie (bottom), then top each with the ones with the hole in the center. Dust with confectioners sugar.
Raspberry Peach Preserves
By Helen Lyons, Camillus, NY
- 6 cups peeled, pitted and sliced peaches
- 2 Tbs. lemon juice
- 2 cups red raspberries, crushed
- 1 package Sure-Jell
- 7 cups sugar
- ½ tsp. butter
- Combine peaches, raspberries, lemon juice, butter and Sure-Jell in a large saucepan.
- Bring to a rolling boil, stirring gently.
- Add sugar. Return to rolling boil.
- Boil hard 1 minute, stirring constantly.
- Remove from heat.
- Pour hot mixture into hot jars.
- Adjust caps.
- Process 10 minutes in boiling water bath.
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