49th annual Recipe Contest and Cook-off Cookbook

tegory: First place, College ca neonta, NY O Gina McAteer of SU Potato Leek Soup

First place, Dessert category: Colette Martin of SU NY Oneonta, Key Lime Yogurt Ch eesecake

First place, Community category: Bennett Privitera of Oneonta, Benny’s Frutti di Mare A supplement to The Daily Star on Saturday, March 21, 2009

Changes make 49th annual cook-off a hit
The Daily Star’s annual cook-off and recipe contest has gone through many changes over the years. The venue has flip-flopped between educational and commercial facilities, and the number of finalists has swollen and shrunk from year to year. Throughout it all, it has been an opportunity for any chef, from the professionally trained to the novice, to share best-loved recipes with the community. This year, more than 100 eliglible entries were submitted, ranging from the humble to the gourmet, offering something for any palate to enjoy. Held for the second year at the State University College at Oneonta, the cook-off featured nine talented chefs, ranging in age from a grandmother to an eighth-grader, demonstrating their talents to a standingroom-only crowd of onlookers. The cook-off was shifted to a Saturday this year, a move that seemed to draw more spectators. The capacity crowd mingled with the judges before the event, and were greeted by Daily Star Publisher Tanya Shalor and SUNY Oneonta President Nancy Kleniewski. While the cook-off is traditionally the province of Daily Star Community Editor Emily Popek, this year’s event was much more than a one-woman show. The planning committee also included Shalor, SUNY Oneonta Vice President for Community Relations Carol Blazina, and SUNY Oneonta intern Cassandra Stanton, who also served as master of ceremonies for the day’s events. Community liaison Patty Bettiol of Oneonta rounded out the planning team. Staff from the college, including Dan McCahill, Gina McAteer, Paul Clausson, Bryan Bennett, Kimala Clark and Katherine Nelligan of Sodexo, lent their support before, during and after the cook-off, keeping everything running smoothly. Besides ensuring that this year’s event was a success, this group laid the foundation for next year’s 50th annual cookoff, which promises to create new traditions as well as hon-


SUNY Oneonta Community Relations Office intern and host of the 49th annual Cook-off and Recipe Contest Cassandra Stanton introduces the cook-off judges.

The Daily Star, Oneonta, N.Y., Saturday, March 21, 2009

SUNY Oneonta President Nancy Kleniewski, at left, stands with Daily Star Publisher Tanya Shalor as they begin the 49th annual Cook-off and Recipe Contest at SUNY Oneonta.
oring old ones. The planning committee also brought back last year’s panel of judges, adding an Oneonta restaurateur to the judge’s table as well. More on this year’s judges is found on Page 6. This year saw a few more changes to the venerable event, including one that had mouths watering across the four-county area. The introduction of a Desserts category drew great response from the community, netting more than 40 recipes from chefs young and old. Entries varied from the familiar, such as chocolate chip cookies and rice pudding, to the unusual, such as Pasta Banana Cream Pie, Apple Cherry Grunt, Strawberry Tiramisu Bites and Key Lime Yogurt Cheesecake. While one category was added, another was removed. While a few enterprising did enter the Youth category, open to young people up to age 18 who are not attending college, there were not enough submissions to give the judges a choice. Several other Youth entries were sent in for inclusion in the cookbook, but with the instruction that they weren’t to be included in the judging. Community participation was not lacking when it came to this year’s cook-off prizes, however; all nine of this year’s prize packages were provided by donations from local businesses, thanks to the involvement of Bettiol. Though Bettiol was unable to attend the cookoff itself, she worked with The Daily Star and the college to help plan the event and solicit prize donations from numerous local merchants. A complete list of this year’s sponsors is on Page 24. Stories about this year’s finalists appear on Pages 3-5 (Community), 7-9 (College) and 20-22 (Dessert).


Soups, sides and breads ........ Pages 4-6 College recipes .................... Pages 7-11 Youth recipes ........................... Page 12 Main dishes ....................... Pages 13-15 Desserts ............................ Pages 16-23
About this section The Daily Star’s 49th annual cook-off and recipe contest generated 129 recipes, 113 of which appear in this section. A panel of judges selected three finalists and two alternates in each category: Community, for non-students; College, for students attending college in the local area; and Desserts, open to any age group. Alternates are indicated with an asterisk. Stories and layout in this section are by Daily Star Community Editor Emily F. Popek. Photos are by Daily Star photographer Brit Worgan.

‘Fruits of the sea’ take first for community
For a man whose family doesn’t enjoy eating seafood, Bennett Privitera of Oneonta wasn’t shy about including fishy fare in his entry for The Daily Star’s 49th annual cookoff and recipe contest. The winning recipe, Benny’s Frutti di Mare, contains five kinds of seafood, plus a little clam juice, in a fragrant broth served over pasta, a combination the judges deemed tops for the Community category. For his first-place win, Privitera took home a one-night stay, plus breakfast, at the Holiday Inn of Oneonta/Cooperstown; a $50 gift certificate to Christopher’s Restaurant and Lodge; and a $15 gift certificate to Golden Guernsey. Cheered on by his wife, Jamie, and their children, including 2-week-old Grace, Privitera started off his presentation by playing the waiting game as a large pot of water heated to a boil. In the meantime, he prepped his seafood and chatted with the judges about his recipe. “My grandfather owned a fish business,” Privitera said. “He made fish every Friday, and every year at Christmas he would go to the fish market to get something for the traditional Italian meal,” the Feast of the Seven Fishes. While his family may not enjoy seafood, Privitera said he cooks it for himself from time to time, and came up with this recipe when he was looking for something “a little different. ... You get tired of the usual things, clams or shrimp scampi,” he said. As Privitera added clam juice and white wine to the pot, judge Billy O’Donnell offered a tip. “If you’re good at chopping, you can save the clam juice yourself,” O’Donnell advised, but Privitera just smiled and acknowledged that his chopping “can be a little messy.” Nevertheless, the judges gave Privitera high marks on preparation and technique, as well as on the overall flavor and texture of the delicately flavored dish. “The best!” wrote judge Joseph Poon. “Traditional Italian flavor ... well done!” With baby Grace in tow, Privitera’s wife looked on proudly as her husband tended a


Bennett Privitera of Oneonta plates his dish, Benny’s Frutti di Mare, to serve the judges.

FIRST PLACE Community Category
BENNY’S FRUTTI DI MARE Bennett Privitera Oneonta Ingredients: ¼ cup olive oil 4 cloves garlic, chopped 2 pinches crushed red pepper 2 tablespoons fresh parsley, chopped ½ cup white wine 1 dozen cleaned littleneck clams 1 pound cleaned mussels 1 pound sea scallops 12 to 18 medium cleaned shrimp, peeled and deveined 1½ cups marinara sauce ½ pound calamari rings 1 pound angel hair pasta, cooked according to package directions Directions: Heat olive oil over medium heat. Add chopped garlic; sautee until fragrant. Add crushed red pepper and sautee for 30 seconds. Add parsley and white wine. Cook for 3 to 4 minutes. Add clams, mussels and scallops. Cook for 3 to 4 minutes. Add shrimp and marinara sauce. Cook until clams and mussels have opened, discard any clams and mussels that have not opened. Remove from heat and add calamari. Allow to sit 5 minutes before serving over angel hair pasta. Garnish with toasted bread crumbs (do not use grated cheese). The subtle aroma of seafood, garlic and white wine filled the room as Privitera spooned his flavorful concoction into bright serving bowls, garnished with fresh greens. Each judge eagerly set to tasting the dish and welcomed Privitera’s offer of small glasses of white wine to compliment their meal. “Let’s get drunk!” Poon declared, setting off a ripple of laughter around the room.

The Daily Star, Oneonta, N.Y., Saturday, March 21, 2009

steaming pot of clams, mussels and scallops. “He does most of the cooking at home,” Jamie Privitera said. “He’s always coming up with new things.” For his wife’s birthday, Privitera recently tried something new, making his first cake from

scratch. “It came out pretty good,” he said with a smile. When Privitera brought out the calamari to add to the pot, he explained to the judges that he had cut it up ahead of time, adding that “I like to chase my wife around the kitchen with a

tentacle,” drawing a big laugh from the audience. Realizing that he was missing one of his usual ingredients, Privitera played it off. “We do a lot of stuff off the cuff,” he said, and the judges nodded in agreement.

Tempting trout dish nets second-place finish
Warner Kingsbury may have felt a little lonely when he took the stage at The Daily Star’s 49th annual cook-off at SUNY Oneonta on March 14, but the chef didn’t let that stop him from delivering an award-winning performance. In the audience was Kingsbury’s friend and fellow chef, Rick Rhinebeck, who had co-authored the Sugar Crusted Garlic Trout recipe and helped Kingsbury prepare for the competition. “This last week, we’ve been training nonstop,” Rhinebeck said, adding that he would have joined Kingsbury for the presentation if the contest rules had permitted it. As Kingsbury began chopping shallots on a cutting board, Rhinebeck described how the two had worked to refine the recipe and give the best possible presentation to the judges. While the recipe was intended to feature steelhead trout, Kingsbury and Rhinebeck were unable to find steelhead at this time of year, so the recipe was demonstrated using a different variety of the fish. After giving garlic and shallots a rough chop, Kingsbury threw them into a gizmo that drew some interested glances from the audience. Hostess Cassie Stanton relayed a question from an audience member, who wanted to know, “What is that thing?” Kingsbury smiled and showed off his mini hand-held food processor to some oohs and aahs from the spectators. Once his flavorful paste was ready, Kingsbury applied it to the fish, topping the whole thing off with brown sugar to form a thick covering sufficient to infuse the fish with flavor. The judges quizzed Kingsbury about the internal temperature his fish should reach when done, but the chef said he was used to checking the dish by feel, and took some tips from judge Billy O’Donnell about that process. “When it just starts flaking and gives a bit of a pull, that’s when it’s done,” O’Donnell said, adding that if the fish flakes too easily, it may be overcooked. Kingsbury garnished his succulent seafood dish with decorative orange-slice twists and sprigs of fresh parsley before serving the judges. “Nice appearance,” wrote O’Donnell, giving Kingsbury’s dish high marks for appearance and ease of preparation. Judge Joseph Poon praised the dish’s “good, sweet flavor,”


SECOND PLACE Community category
SUGAR CRUSTED GARLIC TROUT Warner Kingsbury Masonville Ingredients: ½ stick of butter 2 cups of brown sugar 2 bulbs garlic 2 shallots 2 pounds steelhead trout Directions: Cut tops of bulbs coat with olive oil and roast at 400 F. Cut together butter, sugar, garlic and shallots. Rinse and dry trout thoroughly. Spread garlic-shallot paste over trout, and cover with brown sugar. Cook at 350 F for 45 minutes. and suggested to Kingsbury that he could make the flavor profile even stronger to heighten the impact of the sweet brown sugar and caramelized shallots against the tang of the garlic. As the second-place finisher in his category, Kingsbury received gift certificates for the Hampton Inn and Bella Michael’s Restaurant.

The Daily Star, Oneonta, N.Y., Saturday, March 21, 2009

Warner Kingsbury prepares the marinade for his Sugar Crusted Garlic Trout using a handheld food processor.

PASTA FAGOLI Leo Giovagnoli Oneonta Ingredients: 1/3 to ½ cup extra virgin olive Directions: In a soup pot over low to medium heat, warm oil, garlic and onion until onion is translucent, about 8 minutes. Add carrots, celery and celery leaves along with basil and parsley. Add salt and pepper to taste. Mix well and increase heat to medium. Add 3 ounces water and cook until liquid is reduced by half. Meanwhile, puree half the beans with 8 to 10 ounces of water, setting aside remaining beans. Once the soup has reduced, add pureed and whole beans, and cook to desired consistency. In a large pot, bring at least 3 quarts of water to a boil. Add 1 ounce of olive oil. Cook pasta to al dente, about 6 minutes. Drain and portion into serving bowls. Top with soup and serve. TASTE OF THE ISLANDS CHICKEN SOUP Penny Gorsch Delhi Ingredients: 1 small (2- to 3-pound) roasted chicken 1 16-ounce can coconut milk 1 lemon 6 ounces frozen small sweet peas 8 ounces baby carrots 4 large ribs celery 2 quarts high-quality prepared chicken stock water 1 cup small dried pasta 1 large yellow onion, quartered 6 scallions 2 tablespoons fresh parsley ½ teaspoon dried thyme ½ teaspoon garlic powder black pepper ¼ teaspoon cayenne pepper salt ½ teaspoon dried basil Directions: Pull breast, thigh and leg meat off chicken; shred into small pieces. Place remaining chicken, including skin, into a large pot. Add stock and enough water to cover. Simmer 1 hour after adding chopped onion, top half of celery ribs and half of carrots. Strain and place broth back into cleaned pot. Place torn chicken meat, remaining carrots (cut into slices), peas, celery (chopped), scallions (4 whole and 2 bottoms), pasta, and spices into broth. Cook until pasta is tender. Add coconut milk. Garnish with chopped scallion tops, parsley and sliced lemon. EGGNOG-CHERRY NUT BREAD Caren Kelsey Hartwick Ingredients: 2½ cups flour ¾4 cups sugar 1 tablespoon baking powder 1 teaspoon salt 1¼ cups eggnog 1/3 cup oil ½ cup walnuts, chopped ½ cup maraschino cherries Directions: In a mixing bowl, stir together flour, sugar, baking powder and salt. In a separate bowl, mix together eggnog, egg and oil. Stir into dry ingredients, mixing well. Fold in nuts and cherries. Turn into greased loaf pan and bake at 350 F for 70 minutes. Cool in pan for 10 minutes. Continued on Page 5


4 to 5 cloves of garlic, chopped 1 medium to large yellow onion, chopped 2 carrots, cleaned, peeled, and diced 2 stalks celery, cleaned, peeled, and chopped leaves from 1 celery stalk, chopped 1 28-ounce can Roman or red kidney beans ½ tablespoon basil, chopped ½ tablespoon parsley, chopped 1 box of ditalini or elbow macaroni salt pepper

THIRD PLACE Community category
CHICKEN STROGANOFF June B. Kilpatrick Maryland Ingredients: 2 whole chicken breasts, cut into strips 2 cups sliced mushrooms, fresh or canned flour for dredging 1 onion

3 tablespoons mustard ½ cup butter 1 28-ounce can whole tomatoes 1 container sour cream rice, noodles or pasta Directions: In a large frying pan, melt butter. Dredge chicken in flour, and lightly brown on both sides. Meanwhile, chop onion and place in bowl with mustard, and

mix together. Spoon onion over cooked chicken. Cook for about 5 minutes, and then add mushrooms and tomatoes, crushing tomatoes with your hands as you add. Cook on low for about 1 hour, stirring occasionally. Serve over rice, noodles or pasta. Place a dollop of sour cream on top of each serving. Serves 5.

Healthy stroganoff wins third-place prize


Continued from Page 4 SWEET IRISH SODA BREAD The Murphy House Bed and Breakfast Oneonta Ingredients: 3 cups flour ½ cup butter 1 cup sugar 1 teaspoon baking soda 1 teaspoon baking powder 3 large eggs 1½ cups buttermilk 1 cup baking raisins Directions: Preheat oven to 325 F. Grease a 9-inch springform pan. Mix all ingredients well, adding raisins last. Bake for about 1 hour. Can also make 6 extra-large muffins, baked for 30 minutes. ROASTED WINTER SQUASH SWEET POTATO GINGER SOUP Gary Preiser Walton Ingredients: 2 sweet potatoes 2 winter squash, such as acorn or butternut butter 1-inch piece ginger root, peeled and minced ½ teaspoon nutmeg 2 large onions salt and pepper toasted ground cumin seeds 3 to 4 cups chicken stock low-fat milk olive oil Directions: Bake sweet potatoes. Cut squash in half and bake with butter and brown sugar in the cavity until soft. Dice onions and lightly brown in olive oil with salt, pepper, ginger, cumin and nutmeg. Add chicken stock to onions. Mash in squash and sweet potatoes. Puree in a pot or blender, adding milk to adjust consistency. Adjust spices to taste. Garnish with roasted nuts, cilantro and yogurt. ROASTED ROUNDS OVER SWISS CHARD Robert Snyder Oneonta Ingredients: 1 pound swiss chard 3 tablespoons olive oil, divided ½ teaspoon each salt and pepper, divided 3 large tomatoes 2 large onions 2 ounces grated Parmesan cheese 2 ounces feta cheese ¼ cup vegetable stock Directions: Heat oven to 450 F. Oil a 7½-by-11½-inch baking dish. Wash chard, remove stems and cut crosswise into 1-inch pieces. Do not dry the chard. In a large bowl, toss chard with 1 tablespoons oil, half the salt and half the pepper. Put the chard in baking dish. Slice the tomato and onion into ¼-inch round slices, making 8 slices of each. Place the tomato slices on top of the chard, followed by the onion slices on top of the tomatoes. Pour vegetable stock over top. Drizzle remaining oil over onions. Sprinkle with Parmesan and feta cheese, and remaining salt and pepper. Bake for 20 to 25 minutes until golden. Cut into 8 squares. CARROT BISQUE Kitty Brennan Cooperstown Ingredients: 4 tablespoons unsalted butter 2 medium onions, peeled and chopped 2 teaspoons salt 3 pounds fresh carrots, peeled and chopped, to yield 8 cups ¼ cup dry sherry 4 cups chicken stock 2 cups milk ½ cup half and half 2 teaspoons ground white pepper Þ teaspoon freshly grated nutmeg chopped chives or young parsley leaves Directions: In a large pot, melt butter and saute onions over medium-high heat until they start to soften. Stir in salt and continue saute until the onions are golden. Add carrots and sherry to the pot and stir for 1 minute while sherry evaporates. Add chicken stock, bring to a boil, then cover and simmer for 20 minutes. Combine milk and cream, then add to pot along with the white pepper and nutmeg. Transfer hot carrot mixture to blender in batches. Blend at highest speed for 4 minutes per batch. Strain each batch into a clean pot or serving tureen through a medium sieve. Garnish with chopped herbs. Serves 8-10. THREE SISTERS STUFFED SQUASH Warner Kingsbury Masonville Ingredients: 1 medium-size summer squash 1½ cups carrots ½ cup frozen peas ½ cup frozen corn ¼ cup pearl onions Directions: Cut squash widthwide and de-seed one end. Hollow out the other end, saving the excess squash. Trim bottoms of squash flat so they can stand up. Process carrots with squash. Mix in corn, peas and pearl onions. Stuff squash with filling, and roast, standing up, at 350 F until fork-tender. Continued on Page 6

The Daily Star, Oneonta, N.Y., Saturday, March 21, 2009

Community finalist June Kilpatrick checks on her Chicken Stroganoff.
A modern presentation of a traditional dish earned June Kilpatrick a spot in The Daily Star’s 49th annual cook-off. The chef was one of the first finalists to take the stage, and though she admitted to being a bit nervous, she had no trouble whipping up her savory Chicken Stroganoff for the panel of judges. Kilpatrick’s dish offers a healthy twist on the traditional Beef Stroganoff recipe, substituting lean chicken breasts for beef, and replacing the heavy cream sauce with a lighter variety while retaining the traditional flavors of onion, mustard, mushrooms and tomato. The dish almost didn’t make it to the cook-off; Kilpatrick was an alternate, chosen to replace Patti Haddad, who was unable to participate in the event. While Kilpatrick would normally allow her stroganoff to simmer for an hour, the time constraints of the cookoff didn’t allow for that, so she came ready with a pre-made version of her dish to serve to the judges. “Speedy Gonzalez!” judge Joseph Poon exclaimed when Kilpatrick presented her dish to the judges, drawing a laugh from the audience. Fortunately for those in attendance, the sights and smells of the fragrant and colorful dish were still in evidence as Kilpatrick browned chicken breasts, sauteed onions and formed a thick and flavorful sauce in her pan. When samples of the stroganoff were set out for audience members to try, they disappeared in minutes to many admiring comments. Though not a professionalchef-in-training like some of the cook-off finalists, Kilpatrick seemed perfectly at ease during her presentation, a fact that didn’t escape the judges. “Well-prepared, well organized, great personality,” wrote Poon, giving Kilpatrick high marks for preparation and knowledge of her dish, as well as the finished flavor. For her third-place finish, Kilpatrick will receive a one-night stay at The Murphy House Bed and Breakfast in Oneonta.

Judges lend their expertise


Continued from Page 5 HAM AND CHEESE CHOWDER Susan Robinson Franklin Ingredients: 1 tablespoon butter ½ cup chopped onion 2 tablespoons flour 2 cups water 2 chicken bouillon cubes 8 small red potatoes, unpeeled, cubed ½ teaspoon parsley flakes ¼ teaspoon pepper 1½ cups milk 1 cup peas ½ pound sliced American cheese ½ pound ham, cubed Directions: Melt butter in 3quart saucepan until sizzling; stir in onion. Cook, stirring, until onions are translucent. Stir in flour, then water. Add chicken bouillon cubes, stirring until dissolved. Stir in potatoes, parsley and pepper. Cook until potatoes are tender. Add remaining ingredients. Continue cooking, stirring occasionally, until heated through, about 10 minutes. Makes six 1-cup servings. PASTA FAGIOLI Bennett Privitera Oneonta Ingredients: ¼ cup olive oil 3 cloves garlic, chopped 1 medium onion, chopped 1 to 2 stalks celery, chopped 4 carrots, peeled and chopped 2 fresh Roma tomatoes, diced pinch of crushed red pepper 4 14½-ounce cans white canellini beans, with liquid 2½ cups water 3 cups chicken or vegetable bouillon ½ pound pasta shells, cooked according to directions grated Peccorino Romano cheese to taste salt and pepper to taste Directions: In large Dutch oven, heat oil over medium heat. Saute garlic for 1 minute. Add onion, carrots, celery, and tomatoes. Cook until tender. Stir in crushed red pepper. Allow to cook for 30 seconds. Add 3 cans of beans, with liquid. Add water and bouillon, bring to a boil. Cook on low-medium heat, simmering, for 45 minutes or until soup has become creamy. Add last can of beans and pasta. Cook for another 10 minutes. Serve with salt, pepper, and grated Peccorino Romano cheese to taste. HAWAIIAN BANANA BREAD Angelika Neff Unadilla Ingredients: 2 cups sugar 1 cup margarine 6 large very ripe bananas, mashed 4 eggs, well beaten 2½ cups flour 2 teaspoons baking soda 1 teaspoon vanilla ¼ cup walnuts, crushed (optional) Directions: Cream sugar and margarine. Add bananas and eggs, sift flour and baking soda. Blend flour mixture into banana mixture. Do not over mix. Gently fold in vanilla and walnuts. Turn batter into 2 greased 9-by-5-by-3-inch loaf pans. Preheat oven to 350 F. Bake for 55 minutes or until toothpick tests clean. Turn out onto racks and cool before serving. SEARED AUTUMN VEGETABLES Lorraine Tompkins Meridale Ingredients: 2 tablespoons butter 1 pound small brussels sprouts, halved ¼ cup water 1 pound butternut squash, cubed 1½ teaspoons coarse salt ¼ teaspoon pepper ¼ teaspoon nutmeg 2 tablespoons maple syrup Directions: Melt butter in 2-quart kettle. Add brussels sprouts and water. Cover and cook for 5 minutes. Add squash, salt, pepper and nutmeg. Cover and cook for 3 to 5 minutes. Uncover; cook, stirring, until water has evaporated and vegetables are slightly browned. Stir in syrup and cook for 1 minute before serving.

The Daily Star, Oneonta, N.Y., Saturday, March 21, 2009

Judges of the 49th annual Cook-off and Recipe Contest, from left, SUNY Oneonta alumnus Joseph Poon, SUNY Oneonta Chefs Billy O’Donnell and Bryan Bennett, and Bella Michael’s Restaurant chef Alex Gracias, speak to the contestants during the cook-off.
It wouldn’t be a proper cook-off without an expert team of judges. The 49th annual cook-off saw the return of the team that presided over last year’s event, bolstered by one fresh face. Besides presiding over the March 14 event at the State University College at Oneonta, the judges were responsible for selecting nine finalists _ three in each category _ from the 100-plus recipes submitted for this year’s event. Judges Joseph Poon, Bryan Bennett and Billy O’Donnell also performed garnish demonstrations during the cook-off while the results of the competition were being tabulated. Celebrity judge, master chef and restaurateur Joseph Poon is a 1978 graduate of SUNY Oneonta and received an honorary doctorate from the college in 2006. He has appeared on The Tonight Show, The Ellen DeGeneres Show and other nationally televised programs. Poon conducts “Wok ‘n’ Walk Tours” in Philadelphia and teaches cooking classes to disadvantaged youths, in addition to supporting a number of national and international charitable organizations. The endowed scholarship in his name at SUNY Oneonta supports students in the college’s food service and restaurant administration program. The judging panel featured a community guest judge in the person of Alex Gracias of Bella Michael’s Restaurant. A native of El Salvador, Gracias came to the Oneonta area with Michael Ianelli when Iannelli’s Restaurant was established. Gracis was a chef at Iannelli’s for many years until the restaurant closed, at which time he and his wife, Diana, opened up Bella Michael’s Restaurant in Oneonta. Besides serving his guests at Bella Michael’s, Alex Gracias is also gearing up to participate in the Catskill Area Hospice Epicurean Festival on March 22. This will be the third year that Bella Michael’s has taken part in this food tasting and auction event, which is held at the Otesaga Hotel in Cooperstown. Joining Poon and Gracias at the judges’ table were chefs Bryan Bennett and Billy O’Donnell of SUNY Oneonta. Bennett is catering supervisor at the college, where he oversees events taking place on campus as well as assisting other colleges and universities with their catering events. Before joining the college, Bennett logged more than 20 years in professional kitchens, including serving as catering chef at the Oneonta Elks Lodge for many years. Chef “Billy O,” as he is known to SUNY Oneonta students, has been with the college since 1981. O’Donnell’s prior professional experience includes more than 15 years working at restaurants around the country. A lover of competition, O’Donnell has brought home two first-places and one second-place finish in contests, and serves as a regional trainer for culinary productions and a member of the Culinary Traveling Chef Program for the Northeast region.

SPICY SEITAN MUSHROOM POTSTICKERS Kay Potter SUNY Oneonta Ingredients: potsticker wrappers (Japanese gyoza) Filling: 2 cups chopped seitan (prepackaged or homemade) 10 to 15 cremini mushrooms, roughly chopped (about 2 cups) 1 tablespoon oil 1 clove garlic, minced 3 teaspoons fresh ginger, minced 2 hot green chilis, de-seeded and minced 1 tablespoon soy sauce 1 tablespoon rice vinegar 2 tablespoons water mixed with 1 tablespoon cornstarch Dipping sauce: soy sauce rice vinegar to taste Directions: Roughly chop the seitan and grind it in a food processor until it reaches a breadcrumb-like consistency. Remove to a large bowl. Process the mushrooms in the same way. Heat oil in a skillet and add garlic, ginger and chilis. Cook until the garlic begins to turn golden, then add the mushrooms. Saute until softened, then add ground seitan. Stir in soy sauce and vinegar to taste. Remove from heat and let cool for 5 minutes before stirring in water-cornstarch mixture. Set aside and let cool. Place a potsticker wrapper on a flat surface and place 1 tablespoon of filling in the center. Wet edges with water. Gently fold in half and press to seal the edges, forcing out as much air as possible. Crimp edges about 4 times. Repeat with remaining filling. Place pot stickers in a pan that has been lightly coated with oil over medium-high heat. Cook until bottoms are brown and crispy. Do not flip other than to check the bottoms. Once they are brown, add ¾ cup of hot water to the pan; cover and turn the burner to high. Steam for 7 minutes and check for any remaining water. After all water has evaporated and the wrapper bottoms have crisped up again, remove from heat and serve with dipping sauce. Continued on Page 8

First-place win shocks SUCO junior
State University College at Oneonta junior Gina McAteer said she was “dumbfounded” by her first-place finish in the College category of The Daily Star’s 49th annual cook-off and recipe contest on March 14. Besides having never entered any type of cooking contest before, McAteer faced two other challenges in the form of her two competitors in the College category. Knowing that fellow finalist Americo Imperatore was a returning cook-off finalist, McAteer was doubtful about her chances of besting the experienced chef. “I don’t think I’m going to beat Ricky,” McAteer said, “but it would be a nice surprise.” After her presentation was done, she stuck around to watch Imperatore and fellow student Colette Martin, enjoying being a spectator rather than a finalist. “I feel relieved and able to breathe again,” McAteer said with a smile. McAteer said she just assumed she had finished second when the awards were announced and the third-place finalist was revealed to be finalist Sam Fuchs. When the second-place award was given to Imperatore, McAteer was visibly shocked as she came to the front of the room to claim her prize. The judges, however, were not surprised. “Excellent presentation,” wrote judge Billy O’Donnell. “Good knowledge of food and ingredients.” One of several students representing the college’s food service program, McAteer prepared a simple but sophisticated Potato Leek Soup that earned top marks from the judges and netted her a stay at Diastole Bed and Breakfast in Cooperstown. The dietetics major credited one of her professors with prompting her to enter the cook-off; according to McAteer, Oscar Oberkircher offered extra credit to students in his Cost Control and Service Management class who participated in the annual recipe contest. Although McAteer said she was nervous about competing in the cook-off, her nerves didn’t show as she deftly wielded her chef’s knife and began carefully chopping her way through a small mountain of leeks, celery, shallots, chervil and parsley. As a dietetics major, McAteer’s focus isn’t usually on food preparation _ “It’s just a hobby,” she said _ but the judges were impressed with her performance nonetheless, awarding her particularly high marks for the finished appearance of the soup. The rich, creamy liquid was tinted a pale green hue, set off by the deep green flecks of parsley. As she worked diligently on chopping up her greens, the judges quizzed her about her ingredients and recipe, discuss-

The Daily Star, Oneonta, N.Y., Saturday, March 21, 2009

SUNY Oneonta student Gina McAteer dishes up her Potato Leek Soup to serve the judges.

FIRST PLACE College category
POTATO LEEK SOUP Gina McAteer SUNY Oneonta Ingredients: 3 leeks 4 potatoes, peeled and quartered ¼ cup butter ½ cup milk ½ cup light cream salt 1 quart water or chicken stock ¼ teaspoon fresh chopped chervil or Italian (flat-leaf) parsley 2 tablespoons each chopped celery and shallots ¼ teaspoon celery seed ing the difference between Italian parsley and curly parsley. McAteer fielded the questions deftly, earning her additional high marks for her knowledge of her recipe and ingredients. The dish represented a little bit of home for McAteer, who said she and her mother came up with the savory soup. “It’s one of our traditional recipes,”

pepper parsley to garnish Directions: Remove green portions of leeks, reserving for another use if desired. Cut down the center lengthwise and wash thoroughly. Chop the white portions finely and sauté lightly with chopped shallots in half the butter for 5 to 7 minutes. Add water or chicken stock, ½ teaspoon salt, celery and potatoes; simmer 20 to 25 minutes. Remove potatoes and leeks to a small bowl. Mash to a puree and return to cooking water. Stir in milk, cream and remaining butter, reheating 1 minute if needed. Season to taste with salt and pepper. Garnish with parsley or chervil, and croutons. she said, adding that her mother had been peppering her with reminders and tips throughout the week as she got ready for the cook-off. While McAteer said it can be tough to find time to cook while she’s at school, she said she makes the most of “every opportunity” to cook, and enjoys spending time in the kitchen with her mother at their home in Florida, N.Y.

Sophisticated bisque is second-place finisher
Americo Imperatore’s Sweet Potato Bisque with Sweet Dates and Creme Fraiche seems like a simple recipe on paper, but the SUNY Oneonta junior faced some challenges as he prepared his sophisticated soup. Armed with an impressive array of ingredients and tools, Imperatore learned the hard way that a watched pot never boils as he waited for his sweet potatoes to cook. Undaunted, the young chef still put on an impressive presentation, earning him a second-place finish and a prize package featuring a $100 gift certificate to Neptune Diner and $15 gift certificate to Golden Guernsey. Imperatore started off with some education about his ingredients. “These are sweet potatoes, not yams,” he instructed. “People often confuse them,” but as Imperatore pointed out, yams are grown in Africa, while sweet potatoes are grown domestically. Asked about the origins of his recipe, Imperatore said he was inspired when he spotted some dates at a natural food store. “I had never used dates before, but I thought they would go really well with the sweet potatoes,” he said. The dish was also inspired by something a little closer to his heart; Imperatore said he is always looking for food to cook for his girlfriend, who doesn’t eat wheat or dairy. (The creme fraiche, he said, is optional.) Though some of his competitors admitted to nerves, Imperatore was poised and confident throughout his presentation. Some of that ease may have come from the fact that he had been there before. Imperatore was one of only two college students to enter the 2008 cook-off; he competed in the Community category, beating out two cook-off veterans to earn a fourth-place finish with his Sea Bass with Clams and Mussels. This year, more than 30 recipes were submitted by SUNY Oneonta students, including those who entered in the Desserts category, making Imperatore’s selection as a finalist all the more impressive. With a careful eye toward presentation, Imperatore hollowed out four large sweet potatoes to use as serving bowls for his savory-sweet soup. The judges responded positively to this touch, as well as to his knowledgeable presentation and explanation of his process. “He knows what he is doing,” judge Joseph Poon wrote of Imperatore. “Explains every procedure; very knowledgeable about the potato.” It was clear that Imperatore came to the cook-off to compete. When Dessert finalist Colette Martin drew appreciative murmurs from the audience for having made her own yogurt, Imperatore lost no time getting his own comment in. “I didn’t make my own yogurt, but I did make creme fraiche,” Imperatore said to laughter from the audience. He explained how the buttermilkcream mixture is allowed to culture overnight, creating a thick, rich substance similar to sour cream, with a slightly more mellow flavor. The inventive bisque drew praise from the judges, who gave high marks across the board for flavor. Unfortunately for Imperatore, his dish was not done in the allotted time, which brought down his score somewhat. After the event, judge Billy O’Donnell was sympathetic to the young chef’s plight, reminiscing about one catering job where he had to serve hundreds of guests using only Sterno to cook the food. O’Donnell also pointed out that the ability to improvise and “roll with the punches” is a skill all chefs develop as they learn their trade, as Imperatore no doubt will as he pursues his goals in the culinary arts.

The Daily Star, Oneonta, N.Y., Saturday, March 21, 2009


SUNY Oneonta student Americo Imperatore checks on a pot of water as he prepares to cook sweet potatoes for his Sweet Potato Bisque.

Continued from Page 7 FLOATING TACOS Jenny Schultz SUNY Oneonta Ingredients: Taco filling: 1 pound hamburger 1 onion 1 8-ounce can tomato paste 1 8-ounce can tomato sauce 3 8-ounce cans water 2 tablespoons sugar 2 tablespoons garlic 2 tablespoons chili powder 2 tablespoons oregano 1 cup white rice White sauce: 2 cups mayonnaise 2 cups buttermilk 2 cups cream cheese 1 teaspoon onion salt 1 teaspoon garlic powder 1 teaspoon salt 1 teaspoon pepper Directions: In a large saucepan, combine meat, vegetables and spices, and simmer for 40 minutes. Add 1 cup of white rice. Cook until rice is tender. Meanwhile, prepare white sauce by combining all ingredients. Refrigerate. Serve meat mixture over corn chips, topped with taco toppings (shredded lettuce, tomato, black olives, etc.) and white sauce. CREPES Markia Raveau-Violette SUNY Oneonta Ingredients: 250 grams flour 4 tablespoons powdered sug2 tablespoons melted butter 4 egg whites 2 1/3 cups skim or low-fat milk 2 teaspoons vanilla or almond extract ½ teaspoon salt 1½ cups strawberries, chopped 1½ cups bananas, sliced Directions: Mix flour, 3 tablespoons powered sugar, butter, egg whites, milk, extract and salt in a large bowl with a whisk. Let sit for 20 minutes. Pour 3 ounces (about 1 ladleful) of batter onto a nonstick pan over medium heat. Allow batter to spread over pan in an even, thin layer. When batter is lightly browned, flip over and brown on the other side. To serve, heat fruit in pan and roll into crepe. Top with remaining powdered sugar. Continued on Page 9

SECOND PLACE College category
SWEET POTATO BISQUE WITH SWEET DATES AND CREME FRAICHE Americo Imperatore SUNY Oneonta Ingredients: 3 cups heavy cream 1/3 cup buttermilk 2 large sweet potatoes, peeled and chopped ½ small onion, chopped 2 garlic cloves ¼ teaspoon garlic powder 1 teaspoon brown sugar 10 ounces chicken stock 5 large dates, seeded (one for garnish)

salt and pepper to taste ¼ teaspoon cinnammon ¼ teaspoon nutmeg Directions: To make creme fraiche, mix cream and buttermilk and let sit overnight, then refrigerate. Boil sweet potatoes until soft. Drain and add to blender along with onion, garlic cloves and dates. Add back to pot on a low-medium heat. Add garlic powder, sugar, stock, salt, pepper, cinnammon and nutmeg. Mix thoroughly, stirring occasionally for 10 to 15 minutes. Garnish with a dallop of creme fraiche and one halved date.


Continued from Page 8 ALEXA JAYE’S SECRET SOUFFLE Alexa Grubard SUNY Oneonta Ingredients: 1 pound carrots, peeled and sliced ½ cup butter, melted 3 eggs, or 3 egg whites ½ cup sugar 3 tablespoons flour 1 teaspoon baking powder ½ teaspoon vanilla extract Directions: Preheat oven to 350 F. Cook carrots in boiling water until tender, and drain. Combine carrots and butter in blender or food processor; blend until smooth. Add remaining ingredients and blend well. Optional: separate eggs and use only whites, for fluffier texture. Spoon into lightly greased 1quart casserole dish. Bake for 45 minutes. HUNGARIAN BEEF STEW (PORKOLT AND NOKEDLI) Evan Magnone SUNY Oneonta Ingredients: Nokedli (dumplings)*: 3 eggs 5 cups flour 2 cups water Porkolt (beef): 3 pounds boneless chuck roast, diced 1 large green pepper, diced 1 large onion, chopped ½ cup crushed red tomatoes 1 tablespoon paprika salt and pepper to taste 2 cups water Directions: Nokedli: Mix eggs and flour. Slowly add water and mix until firm. Place half of dough into sliding mandoline to create small dumplings. Add to boiling water to cook. Repeat with remaining dough. Once water reaches a boil again, remove dumplings and place in cold water. Heat later in frying pan with oil when ready to serve. Porkolt: Saute green pepper and onion in a large pot. Add paprika, salt and pepper. Stir meat and tomatoes. Stir occassionally until meat colors, about 15 minutes. Add water. Cover and cook on low for 2 hours or until meat breaks apart. *Can substitute rice or egg noodles. SHRIMP AND SCAMPI OVER PASTA Jaden McEldowney Davenport Ingredients: 2 pounds shrimp, peeled and deveined, tails left on 1 pound crab, cooked and unshelled salt and freshly ground black pepper olive oil 1 small onion, sliced thin 2 tablespoons chopped garlic 1 lemon, juiced ½ cup white wine ½ cup shrimp stock 2 tablespoons cold butter 2 tablespoons chopped parsley leaves lemon slices, for garnish 1 pound pasta, such as angel hair Directions: Season the shrimp thoroughly with salt and pepper. Heat a large sauté pan over medium-high heat. When the pan is hot, add enough oil to lightly coat the pan. Add the shrimp and quickly sauté until just starting to turn pink, but not cooked through. Remove from the pan and set aside. Add the onions and sauté just until they begin to soften, about 3 minutes. Add the garlic and cook another 30 seconds. Add the lemon juice, white wine and stock, and reduce by 2/3, about 5 minutes. Add the shrimp back to the pan and swirl in the butter. Finish with the parsley and check for seasoning. Garnish with lemon slices and serve over any pasta. SWEET AND EASY NOODLE PUDDING Kayla Reinstein SUNY Oneonta Ingredients: 1 pound cooked noodles, medium to wide ¼ pound margarine 3 eggs, beaten 1 cup sugar 2 apples, chopped, or 2 cups applesauce raisins cinnamon Directions: Grease 9-by-13inch foil pan. Drain noodles and add margarine to blend. Mix with remaining ingredients. Pour mixture into pan. Sprinkle top with cinnamon. Bake in 350 F oven, uncovered, for 1 hour. Continued on Page 10

Slow-cooked ribs take third
Sam Fuchs had only 45 minutes to demonstrate his Spicy Braised Short Ribs over Creamy Goat Cheese Mashed Potatoes, but he put a lot more time than that into his dish. Arriving at The Daily Star cook-off at SUNY Oneonta with a small team of helpers and a cooler in tow, Fuchs went right to work seasoning and then browning his ribs, but the real labor had taken place the night before. Because of the fourhour cooking time of his ribs, Fuchs was up until the wee hours preparing a portion to serve to the judges. The recipe, with its long name and long cooking time, had a fairly short story behind it. “I really like short ribs,” Fuchs said, “and I thought it would be nice to braise them.” The cooking technique combines low heat and a long cooking time with enough liquid to partially submerge the food. Having used that method for a brisket, Fuchs said he thought ribs would fare well with the same treatment, and his finished product was a testament to that theory. The meat sent up heavenly aromas as he carefully browned each side in a large pot, releasing juices that formed the base flavor for the cooking liquid. As for the potatoes, “I just love goat cheese,” the SUNY Oneonta junior said, making the tart-and-creamy soft cheese an obvious choice to complement his savory ribs. To

The Daily Star, Oneonta, N.Y., Saturday, March 21, 2009

SUNY Oneonta student Sam Fuchs chops an onion for the marinade of his Spicy Braised Short Ribs.
plate his dish, Fuchs carefully shaped the humble spuds into precise platforms that almost seemed to groan under the generous rib portions. With plenty of kitchen experience _ including having assisted at a college fundraising dinner starring none other than guest judge Joseph Poon a few days before the cook-off _ Fuchs was well-equipped to face the unexpected, starting with some bad news from his butcher the night before. “I had a change of meat last night,” Fuchs said with a rueful smile, noting that he was unable to get the bone-in ribs he had used before to make his dish. “That was a bit of a surprise,” he said, but the judges seemed unconcerned about the lack of bone as they tucked in to the generous portions. “Very well done,” wrote Poon. “I love it because it’s spicy.” Fuchs finished a very close third, earning him a $25 gift certificate to Foti’s Cafe and $50 gift certificate to Latte Lounge.

THIRD PLACE College category
SPICY BRAISED SHORT RIBS OVER CREAMY GOAT CHEESE MASHED POTATOES Sam Fuchs SUNY Oneonta Ingredients: 4 to 6 servings 3 pounds bone-in short ribs 1 cup white onions ½ cup shallots 2 serrano peppers 2 Jalapeño peppers 2 tablespoons cumin seeds 1 to 1½ cups red wine 1½ to 2 cups beef broth 1½ to 2 pounds Yukon gold potatoes, peeled and quartered 4 tablespoons goat cheese

½ cup peas 2 tablespoons soft butter 1 tablespoon milk salt and pepper to taste chives, for garnish Directions: Season ribs with salt and pepper. In a large pot or Dutch oven, brown ribs for 2 to 3 minutes. When browned on all sides, remove and set aside. In the same pot, saute onion, shallots and peppers until softened and translucent. Add cumin seeds and red wine; cook to reduce. When wine is reduced, add beef broth. Heat to a simmer and return ribs to the pot, making sure that liquid is about half the depth of the ribs. Place covered pot in a

275 F oven and cook for 4 hours, turning each hour. Toward end of cooking time, boil potatoes in salted water. Once boiled, remove water and begin mashing, adding salt and pepper to taste. As potatoes become smooth, add goat cheese, milk and softened butter. When potatoes reach desired consistency, add peas and finely chopped chives, reserving some chives for garnish. Remove ribs and set aside. Strain and reduce pan juice until thickened. Plate each rib on a bed of mashed potatoes, topped with sauce and garnished with chopped chives.


Continued from Page 9 LEMON PASTA WITH CHICKEN Lauren Zendarski SUNY Oneonta Ingredients: 1 pound dried penne 2 chicken cutlets, cut into fingers salt and freshly ground black pepper 3 cloves garlic, sliced ¼ teaspoon red pepper flakes 3 tablespoons olive oil 3 tablespoons roughly chopped fresh parsley, for garnish 2 lemons, juiced ½ cup grated Parmesan Directions: Cook the pasta in a large pot of boiling salted water, until al dente. Drain well. Season chicken with salt and pepper. Heat a large grill pan over medium high heat and add chicken. Grill until golden and completely cooked. Remove to a plate and slice. Add the garlic and red pepper flakes to a sauté pan with 3 tablespoons of olive oil and sauté until fragrant. Add the cooked pasta and turn heat off. Mix all together. Remove pasta to a large bowl. Add chicken to the warm pasta and season with salt and pepper. Sprinkle in chopped parsley and juice of 2 lemons. Top with Parmesan and serve. THICK PORK CHOPS WITH SPICED APPLES AND RAISINS Stephen J. Brandis SUNY Oneonta Ingredients: 4 double-cut bone-in loin pork chops, 1 pound each sea salt and freshly ground black pepper extra-virgin olive oil Brine: 1 gallon water 1 cup brown sugar 1 cup sea salt 1 cup frozen apple juice concentrate, thawed 1½ teaspoons whole black peppercorns 2 fresh thyme sprigs Topping: 2 tablespoons unsalted butter 3 Granny Smith apples, peeled, cored, and sliced in ½inch-thick wedges leaves from 2 fresh thyme sprigs ¼ cup raisins ¾ cup frozen apple juice concentrate, thawed 3 tablespoons brown sugar ¼ teaspoon cinnamon ¼ teaspoon ground cloves pinch dry mustard sea salt and freshly ground black pepper, to taste ½ a lemon Directions: In a mixing bowl, combine brine ingredients. Stir well to dissolve the sugar and salt. Transfer to an extra-large resealable plastic bag. Submerge pork chops in the brine, seal and refrigeratore for 2 hours. Remove pork chops from brine and pat dry with paper towels. Sprinkle both sides with salt and pepper. Preheat the oven to 350 F. Heat a heavy skillet over medium-high heat and drizzle with olive oil. When oil is hot, lay up to 2 pork chops in the pan without crowding, and brown for 4 minutes on each side. Remove each chop to a large baking pan after it is browned, and repeat with remaining chops. Roast chops for 30 minutes or until meat reaches an internal temperature of 140 to 145 F. Meanwhile, melt butter in a clean skillet over medium-low heat to cook topping. Add apples and thyme leaves, stirring to coat. Cook, stirring, for about 8 minutes until browned. Add raisins and apple juice, scraping the bottom of the pan. Stir in 3 tablespoons brown sugar, cinnamon, cloves and mustart; season with salt and pepper. Squeeze lemon juice into mixture and simmer for 10 minutes or until apples are softened. Spoon over pork chops to serve. KEY WEST CHICKEN Laura Newswanger SUNY Oneonta Ingredients: 3 tablespoons soy sauce 1 tablespoon honey 1 tablespoon vegetable oil 1 teaspoon lime juice 1 teaspoon chopped garlic 4 skinless boneless chicken breast halves Directions: Mix together ingredients and pour over chicken. Marinate for 30 minutes. Grill chicken for 6 to 8 minutes on each side. QUICK HOMEMADE-TASTING PEA SOUP Jaden McEldowney Davenport Ingredients: ½ loaf stale white bread extra-virgin olive oil 1 large handful fresh mint leaves sea salt and ground pepper 12 thin slices pancetta or bacon 1 bunch of scallions, coarsely chopped 2 pats butter 1 pound and 2 ounces frozen peas 4 cups chicken broth 7 tablespoons heavy cream 4 teaspoons sour cream Directions: Preheat oven to 350 F. Take crust off bread and pinch off dice size pieces. Place on roasting pan and drizzle with extra-virgin olive oil. Scatter with some of the mint leaves and season with salt and pepper. Chop pancetta or bacon and add it to the roasting pan. Cook for 15 to 20 minutes, stirring occasionally. In a large saucepan, slowly fry the scallions and remaining mint in butter for about 3 minutes or until soft. Turn up heat and add the frozen peas and chicken broth. Bring to a boil, then lower heat and add cream. Simmer gently for 15 minutes. Puree soup until smooth. Correct seasoning to taste. Ladle into bowls or cups, topped with bread-bacon mixture, sour cream and peppery extra-virgin olive oil. STUFFED CHICKEN Adam Jagoda SUNY Oneonta Ingredients: Sauce: ½ cup olive oil 1 large onion 1/3 cup celery 1/3 carrot 2 garlic cloves ½ cup dry white wine 1 cup chicken stock 1/6 cup fresh parsley 1 tablespoon fresh basil 1 tablespoon fresh oregano 1 bay leaf 1 28-ounce can peeled, crushed tomatoes with pureed pepper Marinade: Italian dressing 2 cloves minced garlic oregano parsley salt and pepper Chicken: 2 large chicken breasts 1 red bell pepper 1 medium purple eggplant ½ pound mozzarella cheese ½ pound ricotta cheese 1 box Honey Bunches of Oats cereal 4 eggs 1 cup whole milk 1 quart olive oil Directions: Sauce: Heat oil in medium saucepan. Add onions, carrots, celery and garlic; cook until onions are translucent. Stir in white wine and chicken broth. Add tomatoes and herbs. Simmer on low to medium heat for 40 minutes, until sauce thickens. Marinade: Combine ingredients and separate into two containers. Chicken: Add chicken to one container and vegetables to another to marinate separately. Pound chicken breasts to about ¼-inch thickness. Dip in egg wash, then into crushed cereal. Layer cheeses and marinated vegetables onto each chicken breast. Fold in ends and roll chicken up, using toothpicks to secure. Dip rolled chicken back into egg wash and cereal. Bake at 400 F for 25 minutes, then pan-fry until golden brown. Top with marinara sauce and serve in slices. JAMBALAYA Allison Liegmann SUNY Oneonta Ingredients: ¼ cup butter or oil 1 onion, chopped 1 small green pepper, chopped 3 ribs celery, chopped 5 cloves garlic, minced 1 pound boneless chicken, cut into pieces 5 bay leaves ¼ teaspoon paprika ¼ teaspoon cayenne pepper 2 28-ounce cans crushed tomatoes ½ pound kielbasa, chopped ½ pound ham, chopped 1 cup chicken stock 3 cups long-grain rice salt Directions: Heat butter in heavy pot. Add bell pepper, celery and garlic; saute for 5 minutes. Add remaining ingredients. Stir well and cook over low heat for 30 minutes. Serves 12. BLACK SQUID INK PASTA WITH MASCARPONE AND CHESTNUTS Americo Imperatore SUNY Oneonta Ingredients: 16 pieces calamari, cleaned and cut ½ cup chestnuts or hazelnuts, chopped ½ cup black truffle oil salt and pepper to taste juice of half a lemon 5 large garlic cloves, diced 4 small shallots, diced 1 cup chardonnay 8 basil leaves, rough chopped 8 ounces mascarpone cheese 4 tablepoons grated parmigiano reggiano Pasta: 3 cups flour 4 eggs 1 ounce squid ink ½ teaspoon truffle oil pinch salt Directions: Start boiling water for pasta. Make a mound of the flour on a wooden cutting board or table, and make a well in the center. In a bowl, beat eggs with oil, salt and squid ink, and pour into well. With a fork, start from inner part of well, and gradually add flour to the egg mixture. When a cohesive mass has formed, knead the dough with palm of hands for 6 minutes. Be sure to scrape the surface for remains that stick and re-flour surface several times. Dough should be elastic and a little sticky. Cover with plastic wrap and let sit for 20 to 30 minutes. Meanwhile, heat truffle oil over medium-high heat in a large sauté pan. Add garlic, shallots, nuts, basil and calamari, and sauté until garlic is light brown. Add wine and lemon juice. Reduce by half; cover and leave on low heat. Meanwhile, take a rolling pin and flatten the pasta in thirds. Run each third through the flattening gear of the pasta roller, then through the linguini shape cut. Add to boiling water. When pasta floats, it is finished. Remove from water and add to sauté pan with sauce. Turn flame up to high, and toss together, adding salt and pepper. Smear mascarpone on the bottom of each plate, and add pasta on top. Garnish with a dollop of mascarpone, basil leaf and grated parmigiano reggiano. Continued on Page 11

The Daily Star, Oneonta, N.Y., Saturday, March 21, 2009


Continued from Page 10 GRANDMA UDOVICH’S POTICA George J. Udovich Richfield Springs Ingredients: Dough: 2 packages active dry yeast ½ cup warm water (110 to 115 MARY’S SHRIMP Maggie LaMantia* SUNY Oneonta Ingredients: ½ cup extra-virgin olive oil 2 tablespoons fresh lemon juice 2 tablespoons fresh parsley 1 tablespoon honey 1 tablespoon soy sauce 2 tablespoons Joe’s Stuff New Orleans Seasoning School of Cooking 1 pound linguini, cooked al dente 2 pounds shrimp or chicken Directions: Mix first six ingredients and microwave for 5 minutes on medium power. Cook shrimp or chicken until desired doneness. Toss mixed ingredients with linguini and shrimp or chicken. Serve hot. LEMON AND BASIL EGGS OVER FOCCACIA Kaytrin Della Sala SUNY Oneonta Ingredients: 1 large loaf foccacia bread 2 tablespoons extra-virgin olive oil, combined with 1 teaspoon fresh lemon juice 3 eggs ¼ cup chopped fresh basil leaves ¼ cup grated Parmesan ¼ cup fresh mozzarella cheese 2 tablespoons fresh rosemary ¼ teaspoon salt ½ teaspoon freshly ground black pepper 1 cup milk Directions: Preheat the oven to 350 F. Cut the top off the foccacia and hollow out the bread inside. Tear the top of the foccacia and the inside bread into 1-inch pieces and set aside. Brush the inside of the foccacia with lemon-olive oil mixture. Place on a baking sheet and toast for 10 minutes. In a large bowl, whisk the eggs. Add basil, rosemary, cheese, salt, pepper and milk. Whisk lightly. Stir in up to 4 cups of bread pieces. Carefully pour egg mixture into toasted foccacia. Return to the oven and bake until the eggs have cooked, about 35 to 40 minutes. Cut the baked foccacia into 6 to 8 pieces and serve immediately. PINEAPPLE BAKE Julie Douglass SUNY Oneonta Ingredients: 8 slices of bread _ Italian, French, challah or other ½ cup (1 stick) butter, melted ½ cup sugar 1 16- to 20-ounce can pineapple chunks, drained, juice reserved 1 teaspoon vanilla extract 4 eggs, lightly beaten nonstick cooking spray optional: nuts and raisins Directions: Preheat oven to 350 F. Slice bread into 1-inch cubes. Place on ungreased baking sheet and toast for 8 to10 minutes. Remove and let cool. Place in a large bowl. Butter or spray an 11-by7-by-2-inch casserole or baking pan with nonstick cooking spray. In another bowl, combine melted butter, sugar, vanilla and eggs. Stir to mix and wet the sugar. Stir in the pineapple and 3 tablespoons of the reserved juice. Pour wet mixture over toasted bread and lightly fold to coat. Do not over-mix. Pour into prepared pan. Add nuts and raisins, if using. Bake for 45 minutes or until lightly browned. Yields 6 to 8 servings. TWISTED RANCH CHICKEN Chris Coradini SUNY Oneonta Ingredients: 2 8- to 14-ounce chicken cutlets ½ cup ranch dressing 1 teaspoon garlic powder 1 tablespoon chili powder pepper, to taste Directions: Slice cutlets into strips about 2 inches long by 1 inch thick. Cook over high heat, pouring ranch dressing over the cutlets while they cook. When sauce is heated, add chili and garlic powder. Stir until sauce turns a creamy orange. Stir until chicken is fully cooked. Remove from heat. Serve in a tortilla wrap with iceberg or crunchy lettuce.


1½ cup lukewarm milk, scalded and cooled ½ cup sugar 2 teaspoons salt 2 eggs ½ cup sour cream ½ teaspoon vanilla 7½ to 8 cups flour Filling: 2 cups walnuts, chopped fine ½ cup butter, melted ½ cup milk ½ cup sugar 2 tablespoons powdered chocolate mix, such as Nestle’s Quik ½ cup cream 1 egg Directions: Dough: In 4-quart mixing bowl, dissolve yeast in warm water. Stir in remaining ingredients except flour. Add 5 cups flour; mix and beat with spoon until smooth. Add 2 more cups of flour and beat with spoon until smooth. Turn on floured board by using the last cup of flour. Knead up until elastic, about 5 minutes. The dough will be a little sticky or soft. Take the bowl that you mixed the dough and grease it with a little oil. Put the dough in and then turn it so dough will be greased on the top. Cover with cloth and let it rise in warm place, out of drafts, until the dough rises to ½ inch or 1 inch above the bowl. After dough rises, roll it out on a large floured cloth. Spread with filling (see below) and roll up like a jelly roll. Place in a greased 12-by-9½-by-2-inch oblong pan or greased tube pan such as a Bundt pan. Let rise until doubled. Heat oven to 350 F. Prick with a large fork around the edge about 6 times. Bake for 1 hour. Filling: Mix walnuts, melted butter, milk, sugar and powdered chocolate in a small saucepan and heat over low to medium heat. In another small bowl, whip cream and 1 egg together. Mix the cream and egg mixture into the walnut filling.

The Daily Star, Oneonta, N.Y., Saturday, March 21, 2009

Audience members cheer on College finalist Americo ‘Ricky’ Imperatore: from left, girlfriend Amanda Brown, sister Mary Imperatore, and father Frank Imperatore.
SAVORY SAUSAGE PIE Americo Imperatore SUNY Oneonta Ingredients: 4 sweet Italian sausages, sliced ¼ inch thick 3 eggs ¾ cup bread crumbs ½ medium sized onion, rough chopped 3 cloves garlic, diced ½ teaspoon red pepper 1 teaspoon garlic powder 2 tablespoons parsley 2 tablespoons basil 1 tablespoon oregano salt and black pepper to taste ½ cup grated parmesan 2 ounces olive oil ½ cup canned tomato sauce 2 store-bought roll-out pie crusts Directions: Preheat the oven to 450 F. Place one of the pie crusts in a 9-inch pie tin. Bake in the oven for 8 minutes or until golden brown. Set aside. Meanwhile, heat olive oil over medium heat and add onions and garlic. When garlic is light brown, add sausage. Cook until sausage is ¾ of the way cooked and add red pepper, garlic powder, salt, black pepper, parsley, oregano and basil, mixing thoroughly. In a separate bowl, beat eggs and mix together with bread crumbs. Add to pan and turn heat down to low, combing mixture well. Pour tomato sauce over mixture and cook for another 2minutes. Pour into pie crust, spreading evenly, and cover with second crust. Crimp edges with a fork and cut slits in the top crust for air to escape. Bake at 450 F for 8 to 10 minutes or until top crust is golden brown. Slice and serve hot, garnished with fresh parsley. CHICKEN STUFFED WITH FETA AND SPINACH WRAPPED WITH BACON Jennifer Muller SUNY Oneonta Ingredients: 3 boneless chicken breasts 2 garlic cloves, chopped fine 1/3 cup mayonnaise ½ cup feta cheese 2/3 cup chopped baby spinach leaves 6 strips of bacon salt pepper Directions: Pound chicken breasts to even flatness. Mix together remaining ingredients, except bacon, in a medium bowl. Place handful of filling mixture in the center of a chicken breast. Roll up and wrap with 2 strips of bacon, using toothpicks to secure. Repeat with remaining chicken breasts. Bake at 425 F until tops begin to brown.

Go Ricky!


SPICED CHICKEN Daniel Hoppe Maryland Ingredients: 1 to 2 cups of flour 4 eggs, beaten 1 to 2 cups of bread crumbs 4 to 6 chicken breasts 1 pinch each marjoram, thyme, parsley and pepper, or other spices to taste. Directions: Cut chicken into bite-size pieces. Prepare three bowls, with eggs in first bowl, flour and spices in second, and bread crumbs in third. Dip each piece of chicken into egg, flour and bread crumbs. Fry chicken in vegetable oil at 335 F for about 5 minutes or until golden brown. Serve with vegetables, such as green and red peppers. STOVE TOP EASY CHICKEN BAKE Dustin Gross Gilbertsville Ingredients: 1 package Stove Top stuffing 1½ pounds boneless skinless chicken breast 1 can condensed cream of chicken soup 1/3 cup sour cream 1 bag mixed frozen vegetables, thawed and drained Directions: Preheat oven to 400 F. Prepare stuffing mix according to package directions. Set aside. Mix chicken soup, sour cream and vegetables in a 13-by-9-inch cake pan. Top with stuffing. Bake at 400 F for 30 minutes or until chicken is cooked through. Makes 6 servings. TERIYAKI STEAK Daniel Hoppe Maryland Ingredients: ½ cup soy sauce ¼ cup or more brown sugar ½ teaspoon dry mustard ½ to 1 teaspoon freshly chopped garlic ½ cup white cooking wine 1 teaspoon ginger steak pepper (optional) Directions: Mix first 6 ingredients together, adding brown sugar as needed to thicken the sauce. Fry steak for 5 to 10 minutes or until just beginning to cook, adding pepper to taste. Add teriyaki sauce and finish cooking. Serve with rice and mixed vegetables. CHIPPY MUFFINS Sarah Hansen Oneonta Ingredients: 1¾ cups all-purpose flour ¾ teaspoon salt ¼ cup sugar 2 teaspoons baking powder 2 eggs 4 tablespoons melted butter ¾ cup milk ½ cup semi-sweet chocolate chips Directions: Preheat oven to 400 F. Combine dry ingredients. Beat egg in a separate bowl. Add milk and butter. Combine wet and dry ingredients with minimal stirring. Fold in chocolate chips. Pour into lined muffin tins and bake for 10 to 15 minutes. Makes about 1 dozen muffins. STIR FRY Kevin Perry Milford Ingredients: 6 small onions ½ pound bacon 10 to 12 carrots 3 medium summer squash 1 stick butter 1 teaspoon garlic and pepper seasoning salt 1 teaspoon garlic powder Directions: Peel and slice onions and carrots. Slice squash. Cook bacon and onion until slightly tender. Add remaining vegetables. Cook with butter. Add seasoning and cook until tender. Serve over noodles or rice. CHICKEN CHILI Joshua Givens Milford Ingredients: ½ pound boneless skinless chicken breasts ½ cup chopped onion 2 cloves garlic, minced 2 15- to 16-ounce cans kidney beans, drained 1 14.5-ounce can diced tomatoes, with liquid 1 4-ounce can chopped green chile pepper 2 cups water 2 teaspoons chili powder ½ teaspoon cumin Directions: Cut chicken in bite-size cubes. Spray a large skillet with cooking spray. Brown chicken over medium heat. Add remaining ingredients. Cover skillet and simmer for 25 minutes or until tender. CORN CHOWDER Mike Yerdon Milford Ingredients: 1 onion, chopped 1 green bell pepper, seeded and chopped 2 tablespoons butter 3 cups potatoes, diced 2 cups water 1 can cream-style corn 1 can evaporated milk salt and pepper to taste Directions: Saute onion and pepper in butter until onion is translucent. Add potatoes and water; simmer until tender, about 15 to 20 minutes. Stir in creamed corn and evaporated milk. Add 1 cup water. Season to taste with salt and pepper. BANANA BREAD Roger Fox Milford Ingredients: 3 bananas 1/3 cup shortening 2 eggs 1 teaspoon baking soda ½ teaspoon salt 1¾ cups flour 2/3 cup sugar 2 teaspoons baking powder Directions: Mix sugar, shortening and eggs until smooth. Smash bananas and add to mixture. Mix well and add remaining ingredients. Mix well and pour into bread pan. Bake at 350 F until done. SOUTHERN STYLE CHICKEN Daniel Hoppe Maryland Ingredients: 1 chicken breast a pinch of parsley bread buns 1 to 2 slices Swiss cheese sliced red pepper sliced onion barbecue sauce garlic, to taste ¼ to ½ teaspoon cayenne pepper hot sauce Directions: Deep-fry chicken breast to golden brown. Fry red pepper and onion in a skillet. When chicken is done, add it to the pan along with garlic, parsley and hot sauce. Meanwhile, toast buns and remove from toaster or broiler. Add cheese to one bun while still warm. Top with chicken, peppers and onions. Glaze remaining bun with barbecue sauce and serve.

The Daily Star, Oneonta, N.Y., Saturday, March 21, 2009

Dessert finalist Shawn Lowry, 13, shows off his finished dish, Baked Alaska, before serving the judges.
STEAK ON A STICK James Josef Price Oneonta Ingredients: 1½ pounds London broil or flank steak ½ cup soy sauce ¼ cup vegetable oil (optional) ¼ cup water 2 tablespoons molasses 2 teaspoons dry mustard 1 teaspoon powdered ginger ½ teaspoon garlic powder Directions: Cut steak on the diagonal in ¼-inch thick slices. Place in a sealable plastic bag. Mix remaining ingredients in a bowl, then pour into bag. Seal bag, pushing out as much air as possible. Shake and marinate in the refrigerator for at least 4 hours, or freeze until ready to cook. Skewer meat ribbon-style, with 3 to 4 pieces per skewer. Broil or grill, about 3 minutes on each side.


ROSEMARY-FONTINA CHICKEN MEATBALLS AND ROASTED ASPARAGUS OVER PASTA WITH VODKA SAUCE Teresa DeLaurentiis* Morris Ingredients: pasta, such as spaghetti or angel hair olive oil asparagus Meatballs: 1 slice bread or leftover roll, torn into small pieces 2 tablespoons milk 2 eggs ¼ teaspoon kosher salt ¼ teaspoon freshly ground pepper ¼ teaspoon dried oregano, crushed ½ teaspoon dried rosemary, crushed 2 tablespoons chopped fresh parsley 2 cloves finely chopped garlic ¼ cup grated or shredded parmesan cheese 2 pounds ground chicken 1 cup seasoned bread crumbs Fontina cheese cut into about 20 small pieces, about the size of a nickel Vodka sauce: ¼ cup olive oil ¼ cup butter (½ stick) 6 slices pancetta, cut into small pieces 2 cloves garlic, chopped 1/3 cup vodka pinch each salt and freshly ground pepper ½ teaspoon red pepper flakes ¼ teaspoon dried oregano 1 28-ounce can diced tomatoes ½ cup grated parmesan cheese 8 ounces heavy cream Directions: Fill pasta pot with water. Trim bottom ends off 1 bunch of asparagus. Rinse and set aside. Meatballs: Preheat oven to 350. Cover large sheet pan with foil and spray lightly with nonstick spray. In a large bowl, combine all ingredients in the order listed, mixing well with large fork after each addition. With gloves on, take 1 rounded tablespoon of mixture in palm and place a piece of Fontina in the middle of the mixture. Add 1 more tablespoon on top and gently shape into a ball. Gently toss it between your hands to be sure the cheese is surrounded and then place onto the sheet pan. Mixture will make about 20 meatballs. Bake for 30 minutes. Vodka sauce: Preheat large saucepan or Dutch oven on medium heat. Add olive oil and butter. Once melted, add all ingredients in order listed, allowing 2 to 3 minutes between additions, mixing gently as you go. After adding vodka, turn on the heat for the pasta water. Cover sauce and reduce heat to low. Add meatballs to sauce after they have finished baking. Remove foil from meatball pan and drizzle pan with a little bit of olive oil. Lay asparagus on pan and season lightly with kosher salt and pepper, tossing to coat. Once water is boiling, add pasta to the pot and place asparagus in oven for 10 minutes. When pasta is al dente, drain all but ½ cup of cooking water. Add about 1½ cups of vodka sauce and toss to coat. Serve pasta in a small nest, topped with a few meatballs and sauce. Arrange asparagus spears on the side. Top with grated parmesan, if desired, and serve with bread and Chianti. Serves 6. BUBBLE AND SQUEAK The Murphy House Bed and Breakfast Oneonta This recipe gets its name from the different sounds the ingredients make while being cooked. 8 slices bacon 1 medium onion, sliced About 2 cups cooked cabbage, cut into small pieces About 3 cups leftover mashed potatoes 6 eggs Directions: In a heavy skillet, fry bacon, adding the onion slices, until crisp. In a large bowl, combine mashed potatoes and cabbage. Add the bacon mixture to the potato mixture and stir. Mold into patties. Place patties in the hot skillet used to cook the bacon. Fry for 4 to 5 minutes on each side until crusty brown. Place on plates. Fry eggs in the skillet to desired doneness. Serve eggs on top of patties. EASY LAMB CURRY Tara Sumner Springfield Center Ingredients: 2 teaspoons vegetable oil 1 pound any cut boneless lamb, cut into 1-inch pieces 2 chopped onions 5 garlic cloves, minced 2 teaspoons minced peeled fresh ginger 1 jalapeno pepper, seeded and minced 3 tablespoons curry powder ¼ teaspoon cayenne pepper, or to taste ¼ cup sherry or 1 teaspoon sugar 1 cup water, stock or leftover gravy 1½ cups canned diced or crushed tomatoes in juice 1 peeled, cored, chopped apple 3 carrots, thickly sliced 1 can chick peas 1 cup frozen petite green peas salt and freshly ground pepper cilantro, chopped Raita: 1 cucumber, peeled, seeded and chopped fine ½ cup whole-milk yogurt 1 clove garlic, minced ¼ teaspoon salt dash of lemon or lime juice Directions: Heat oil in a large heavy pot over medium-high heat. Sprinkle lamb with salt and pepper. Sauté until brown. Add onion, garlic, jalapeno and ginger; sauté 5 minutes. Add curry powder and cayenne; stir for 30 seconds. Add sherry or sugar; water, gravy or stock; tomatoes, apple and carrots. Bring to a simmer. Reduce heat, cover and simmer over very low heat until lamb is tender, stirring occasionally, for 2 or 3 hours, or transfer to crock pot and cook on medium setting for 3 hours, or on low setting overnight. Tilt pot and skim fat with a large spoon. Refrigerate until ready to serve, or proceed with final steps. Add chick peas to pot about ½ hour before serving. Add petite peas at last minute and simmer until heated through, about 5 minutes. Season with salt and pepper. Garnish with chopped cilantro. Serve with basmati rice and Raita (recipe below). Raita: Combine all ingredients. Serves 6. TRIPLE MAC SURPRISE Peggy Stilson Sidney Ingredients: 1 cup each of mini penne, mini farfalle and mini wheels 1 large or 3 small shallots, chopped 1 teaspoon olive oil 1 tablespoon reduced fat spread (Promise) 1½ tablespoons flour 1½ cup skim milk ½ cup each shredded Monterey jack, low-fat cheddar and reduced-fat mozzarella 2 to 3 jars strained baby food carrots 1 tablespoon freeze-dried red onion 1 tablespoon freeze-dried chives 1/3 cup Panko bread crumbs 3 tablespoons parmesan cheese 1 tablespoon dried parsley Directions: Cook three pastas as directed on box, about 7-10 minutes. Saute shallots in olive oil until soft. Add reduced-fat spread and melt. Sprinkle in flour and stir until combined. Add skim milk, stirring until mixture comes to a boil and thickens. Add cheeses, stirring until melted. Drain pasta. Place sauce in pasta pan, adding carrots, red onion and chives. Stir in drained pasta. Spray a 9-by-12-inch pan or large casserole dish with cooking spray. Put pasta mixture in prepared pan. Combine bread crumbs, parmesan cheese and parsley; sprinkle over pasta. Bake at 350 F for 20-25 minutes until bubbly and slightly browned. Serve with broccoli and coleslaw. Makes 4-6 servings. MARY’S SPAGHETTI SAUCE Mary Conklin Sidney Ingredients: 2 large cloves garlic 1 tablespoon oil 1 12-ounce can tomato paste 1 pound chopped meat 1 teaspoon thyme 1 can water salt and pepper to taste Directions: Brown garlic and chopped meat in oil until meat is no longer pink. Add tomato paste and 1 can water. Season with thyme, salt and pepper. Cook for 15 or 20 minutes. Serve over spaghetti. TACO SALAD Taryn Stilson Laurens Ingredients: 1 pound hamburger 1 bag tortilla chips 1 package taco seasoning 8 ounces sour cream 1 bag (4 cups) Mexican blend grated cheese 1 large bag lettuce 1 large 16-ounce can chopped tomatoes 1 container Catalina dressing Directions: Brown meat. Add taco seasoning and sour cream; let cool. Mix lettuce, cheese, tortillas, tomatoes and Catalina dressing. Add to burger mix and serve. CHEESE CASSEROLE P.A. Roupp Bloomville Ingredients: 1 pound box of macaroni 1 pound extra-sharp cheddar cheese 1 teaspoon salt 1 whole stalk celery Directions: Boil 1½ quarts of water. When boiling, add salt. Add cleaned celery, cut into 1inch pieces, including leaves. When celery is fork-tender, add noodles. Cook until tender, adding milk if needed. Turn heat to low; do not drain. Cut cheese into long pieces and add to noodles. Turn off heat and cover. Serves 6. BILL’S FIVE-BEAN CHILI William H. Parsens Cooperstown Ingredients: 1 can white beans 1 can kidney beans 1 can black beans 1 can pinto beans 1 can garbanzo beans 1 onion, diced 3 cans diced tomatoes with jalapenos ½ pound ground beef, browned ½ pound ground pork, browned 1 tablespoon each cilantro, cumin and chili powder Directions: Combine all ingredients in a large pot. Heat until boiling; lower heat and simmer. Makes 4 servings, served with bread or rolls. Continued on Page 14

The Daily Star, Oneonta, N.Y., Saturday, March 21, 2009


Continued from Page 13 BACON EXPLOSION Phil Tursi Delhi Ingredients: 2 pounds thick-cut sliced bacon 1½ pounds Italian sausage, casings removed 3 tablespoons dry barbecue rub ¾ cup barbecue sauce 1 apple, peeled and chopped pineapple rings cherries Directions: Place 5 bacon strips side by side on a large sheet of aluminum foil, with sides touching. Place another strip of bacon one one end, perpindicular to the other strips. Fold first, third and fifth strips back over this new strip. Place a second strip of bacon lengthwise above this. Unfold first, third and fifth strips back up, and fold second and fourth strips down. Repeat with remaining 3 strips of bacon, creating a lattice (10 strips of bacon used). Preheat oven to 225 F, or light a fire in an outdoor smoker. Place remaining bacon in a frying pan and cook until crisp. Meanwhile, sprinkle bacon lattice with a tablespoon of barbecue rub. Spread sausage and chopped apple on top of bacon lattice, pressing out to edges. Crumble fried bacon into bite-sized pieces. Sprinkle on top of sausage. Drizzle with ½ cup barbecue sauce and sprinkle with another tablespoon of barbecue rub. Carefully separate front edge of sausage layer from bacon layer, rolling sausage away from you. Press sausage roll flat, removing any air pockets; pinch together seams and ends. From the far end, roll sausage up in bacon lattice, moving toward you. Flip so that seam faces down. Sprinkle with remaining barbecue rub. Place pineapple rings and cherries on roll on a baking sheet in oven or smoker. Cook until internal temperature reaches 165 F on a meat thermometer, about 1 hour for each inch of thickness. Glaze with sauce and slice into ¼- to ½-inch rounds. Add garlic, half the red pepper, and the anchovy, frying gently until anchovy is broken down, about 1 minute. Add mushrooms and marjoram, stirring until mushrooms are coated. Cook for about 8 to 10 minutes over moderate heat. Add tomato paste, wine and water. Cook to reduce, about 10 minutes, and turn heat to low. Add tuna fish, remaining red pepper and parsley; cook over low heat for 5 minutes. Meanwhile, in a saucepan, bring at least 6 quarts of water to a boil. Add 1 ounce of olive oil to the water. Add the linguine and cook until al dente, about 9 minutes. Drain and tip into a warm serving platter. Pour sauce directly over the linguine. Toss and serve, topped with fresh grated Asiago or Peccorino-Romano cheese. COUNTRY SAUSAGE MAC ’N’ CHEESE Kathy Rowe Mount Upton Ingredients: 1 pound brown and serve sausage 1½ cup milk 12 ounces cheese, cut in cubes ½ cup dijon mustard 1 cup diced tomatoes, drained 1 cup sliced mushrooms 1/3 cup sliced green onions Þ teaspoon cayenne pepper 12 ounces uncooked elbow macaroni 2 tablespoons Parmesan cheese Directions: Preheat oven to 350 F. Crumble and cook sausage in medium skillet until browned. Drain on paper towels. Combine milk, cheese and mustard in medium saucepan. Cook and stir over low heat until cheese melts and mixture is smooth. Stir in sausage, tomatoes, mushrooms, green onions and cayenne pepper. Remove from heat. Cook macaroni according to package directions; drain. Combine macaroni with cheese mixture in large bowl and toss to coat. Spoon into greased 2-quart casserole dish and bake 15 to 20 minutes. Stir, abd sprinkle with Parmesan cheese. Bake, uncovered, 5 minutes more. Let stand 10 minutes before serving. Makes 6 to 8 servings. Continued on Page 15

The Daily Star, Oneonta, N.Y., Saturday, March 21, 2009

Betty Harder of Oneonta, front, Jo Melmer of Oneonta, center, and Pam Wightman of Crumhorn Mountain, at rear, stand in line to taste June Kilpatrick’s chicken stroganoff.
LOW FAT OR DIABETIC PANCAKES Rose Bellen Schenevus Ingredients: ¾ cup light Bisquick pinch of salt 1 teaspoon Splenda and brown sugar, blended Þ teaspoon cinnamon ¼ to ½ cup skim milk ½ egg, beaten ½ teaspoon vanilla ¼ cup fresh blueberries ¼ cup chopped walnuts Directions: Whisk together Bisquick, salt, Splenda, brown sugar and cinnamon. Pour in milk and whisk together to remove lumps. Add egg and vanilla. Fold in berries and nuts. Pour into hot skillet that has been coated with cooking spray. Cook over medium heat until bubbles form. Flip and cook until done. Serve with Smart Advantage spread and sugar-free syrup. Yields 1 to 2 pancakes. STUFFED GRAPE LEAVES Patti Haddad* Bainbridge Ingredients: 1 jar of grape leaves, or fresh leaves, washed 1 to 2 pounds 90- to 93-percent lean hamburger meat 2 teaspoons allspice 2 cups brown rice, uncooked 2 tablespoons lemon juice Directions: Lay leaves out on tin foil or wax paper. In a large bowl, combine remaining ingredients. Place a spoonful of the mixture on one leaf and roll up tightly, tucking in ends. Repeat with remaining mixture and grape leaves. Place a steaming insert in a large stockpot. Arrange stuffed leaves evenly on steaming insert. Cook over medium-high heat for about 50 minutes, or until tender. LINGUINE WITH TUNA FISH SAUCE Leo Giovagnoli Oneonta Ingredients: ½ cup extra virgin olive oil 5 cloves of garlic chopped 4 anchovies, drained, oil reserved 1 pound fresh mushrooms, cleaned and sliced ½ teaspoon crushed red pepper flake 1 teaspoon marjoram 3 cans Genova tuna fish packed in olive oil, drained and flaked, oil reserved 1 12-ounce can tomato paste 1½ cups Zinfandel or other sweet red wine, homemade preferred 1 cup water ½ cup chopped parsley 1 pound linguine Directions: In a medium saucepan over low to medium heat, warm the olive oil along with the oil drained from the tuna fish and anchovies.

Stroganoff samples


Continued from Page 14 CORN AND LEEK PUDDING Adrienne Baker Schenevus Ingredients: 2 tablespoons butter 2 leeks, thinly sliced and rinsed well 4 large eggs ½ cup heavy cream 3 tablespoons corn starch 2 tablespoons sugar ½ teaspoon vanilla ½ teaspoon salt ½ teaspoon nutmeg ¼ teaspoon cayenne 1 can whole kernel corn, drained 1 can cream-style corn ½ cup shredded Gruyere Directions: Coat a 1½-quart baking dish with spray. Melt butter in a pan and saute leeks until soft. Whisk together eggs, cream, cornstarch, sugar, vanilla, salt, nutmeg and cayenne until wellblended. Stir in leeks, corn and half of Gruyere cheese. Pour into dish and top with remaining cheese. Bake uncovered for 45 minutes in a 350 F oven until knife inserted comes clean. Let stand 10 minutes before serving. MONTEREY SPAGHETTI CASSEROLE Taryn Stilson Laurens Ingredients: 4 ounces spaghetti, broken into pieces 1 egg 1 cup sour cream ¼ cup grated Parmesan cheese garlic powder to taste 2 cups shredded Monterey jack cheese 1 10-ounce package frozen chopped spinach, thawed and drained 1 2.8-ounce can french fried onions, divided Directions: Cook spaghetti according to package. In medium bowl, beat egg, add sour cream, Parmesan cheese and garlic powder. Drain spaghetti noodles and add to egg mixture. Add cheese, spinach and half the onions. Pour into greased 2quart baking dish. Bake for 30 minutes or until done. Top with remaining onions and cook 5 minutes or until golden brown. Serves 4. STUFFED PORK CHOPS William E. Shrader Jr. Bainbridge Ingredients: 4 cups bread, cut into chunks oil chopped garlic 1 teaspoon paprika pork chops with pockets 1 can corn 1 package Sazon ½ cup water Directions: Coat a sheet pan lightly with oil. Cover pan with bread chunks and top with garlic and paprika. Cook for 30 minutes and set aside to cool for 10 minutes. Place cooled bread in a bowl with corn, Sazon and water. Mix well, then stuff into pork chops. Cook for 35 minutes at 350, or until internal temperature reaches 170 F. SPINACH AND CHEESE STUFFED SHELLS Veronica Diver Oneonta Ingredients: 12 large pasta shells, cooked 1 tablespoon olive oil 1 heaping tablespoon minced garlic 1 box frozen chopped spinach, cooked 1 15-ounce container partskim ricotta 1 jar spaghetti sauce ½ cup shredded mozzarella ¼ cup grated parmesan cheese Directions: Heat olive oil in pot used for pasta shells. Add garlic and spinach. Saute. Remove from heat and mix in ricotta until well blended. Stuff shells and place in baking dish. Cover with favorite jarred spaghetti sauce. Sprinkle top with mozzarella and grated cheeses. Bake at 350 F for 40 minutes. SHELLY’S SHEPHERD’S PIE Michelle Eastman Oneonta Ingredients: 3 tablespoons olive oil 2 medium onions 2 garlic cloves 1½ pounds ground beef or lamb 1 small can tomato paste 2 bouillon cubes 1 tablespoon flour 1 cup white wine ½ cup water salt and pepper ½ teaspoon tarragon heat, warm the olive oil. Add garlic and onion; fry gently, stirring frequently until translucent, about five minutes. Add bay leaf, crushed red pepper, a dash of the Marsala wine and ½ tablespoon butter; cook to reduction. Add drained tomatoes and cook over moderate heat until some liquid evaporates, about 3 minutes. Keep warm over low heat. Add shrimp and allow to cook over moderate heat. Add remaining butter and Marsala wine. Meanwhile, bring at least 6 quarts of water to a boil in a large pot. Add 1 ounce of olive oil to the water. Add the linguine and cook until al dente, about 9 minutes. Drain and tip into a warm serving platter. Remove bay leaf and pour hot sauce directly over the linguine. Toss, garnish with parsley and serve, topping with fresh grated Asiago or Peccorino-Romano cheese as desired. PERFECT BUFFET TURKEY June B. Kilpatrick Maryland Ingredients: whole turkey fresh parsley 2 whole tomatoes or 10 cherry tomatoes Directions: Bake a whole turkey according to your favorite recipe. Do not use a fork to pierce the skin while cooking. Save pan drippings for gravy, and place turkey on a serving platter. Lay a moist towel over the breast, and refrigerate for at least 3 hours. When turkey is completely cooled, using a sharp knife, slice skin from front to back of breast. Carefully separate skin from breast on both sides using only your hand, folding it over the drumstick and wing. Do not rip the skin. Cut out the breast meat in one chunk by slicing down the breastbone and under the breast. Repeat on both sides. Slice meat either horizontal or diagonal, keeping slices in the same order they were removed. Place meat back on the cut side. Bring the skin up over the cut breast, and secure with toothpicks. Garnish with parsley and tomato flowers. Serve with or without hot gravy, with toothpicks removed and skin folded down as needed.

The Daily Star, Oneonta, N.Y., Saturday, March 21, 2009

SUNY Oneonta alumni celebrity chef and judge Joseph Poon carves a rose into a watermelon during his demonstration.
3 large potatoes 3 ounces butter 1 cup milk ½ cup corn 2 tablespoons Parmesan cheese Directions: Preheat oven to 350 F. Heat oil; cook onion and garlic until soft. Add meat and stir until well-browned. Drain off fat and add tomato paste, bouillon cubes and flour. Mix well. Cook for 2 minutes; add wine and water. Add salt, pepper and tarragon. Simmer for 15 minutes. Meanwhile, cook and mash potatoes. Add butter, milk, salt and pepper. Put meat mixture in baking dish. Spread corn over meat. Spread potato over both. Sprinkle cheese over the top and bake, uncovered, for 35 minutes. Place under the broiler to brown, then serve. LINGUINE WITH SHRIMP SAUCE Leo Giovagnoli Oneonta Ingredients: 1/3 cup extra virgin olive oil 4 cloves garlic, chopped 1 small yellow onion 1 pound raw jumbo shrimp (21 to 25 shrimp), peeled and rinsed 1 20-ounce can chopped tomatoes, drained 3 bay leaves ½ to ¾ teaspoon crushed red pepper 1 tablespoon butter ¾ to 1 cup sweet Marsala wine salt ¼ cup chopped fresh parsley to garnish 1 pound linguine Directions: In a medium saucepan over low to medium


MOM’S POUND CAKE Kayleigh Lieberman Oneonta Ingredients: 2¾ cups sugar 1¼ cups butter, softened, unsalted, not melted 1 teaspoon vanilla 5 eggs 3 cups all-purpose flour 1 teaspoon baking powder ¼ teaspoon salt 1 cup evaporated milk Directions: Heat oven to 350 F. Grease and flour a Bundt cake pan. Beat sugar, butter, vanilla and eggs on a low speed, scraping constantly for 30 seconds. Beat on high, scraping occasionally for 5 full minutes. Mix flour, baking powder and salt in a bowl and add it to wet mixture a little at a time until just mixed. Pour into greased Bundt pan. Bake 70 to 80 minutes. Cool for 20 minutes and remove from pan. MINI CHOCOLATE CHIP HOT FUDGE CHEESECAKE Lisa Morgan Warnerville Ingredients: Crust: 1¼ cup graham cracker crumbs 2 tablespoons granulated sugar 3 tablespoons melted butter Cheesecake: 2 8-ounce packages, plus 1 3ounce package of cream cheese, softened 1 cup granulated sugar ¼ teaspoon vanilla 3 eggs 1 12-ounce package Nestle’s Mini Chocolate Chips ¼ cup flour hot fudge sauce Directions: Preheat oven to 350 F and grease a springform pan Mix crumbs, 2 tablespoons sugar and melted butter together; press firmly into springform pan. Bake for 10 minutes, and set aside to cool. Decrease oven temperature to 300 F. Beat together cream cheese and sugar until fluffy. Stir in vanilla. Beat in eggs, one at a time, until well-blended. In separate small bowl, mix together chocolate chips and flour, adding a small amount of flour at a time until all the chips have been lightly coated. Fold chips and flour into cream cheese mixture. Do not overmix. Pour mixture into crust. Bake at 300 F until center is firm, about 1 hour. Cool in pan, then refrigerate for about 1 hour. Remove from springform pan. Heat fudge sauce in microwave until very warm. Drizzle fudge onto cheesecake, allowing some to drip over the sides. Cut and serve while sauce is warm, or refrigerate. Top with whipped cream and chocolate shavings. GREAT GRANDMA’S MAYONNAISE CAKE Wendy Kosakowski SUNY Oneonta Ingredients: 2 cups sugar 6 tablespoons cocoa pinch of salt 2 cups Miracle Whip 1 tablespoon plus 1 teaspoon baking soda 2 cups lukewarm water 4 cups flour Directions: Preheat oven to 350 F. Dissolve baking soda in lukewarm water. Cream together sugar, cocoa, salt and Miracle Whip. Add baking-soda mixture and flour, alternating, until wellcombined. Bake in 2 layer-cake pans, or 1 9-by-13-inch pan, for 25 minutes or until done. PEACH COBBLER Taryn Stilson Laurens Ingredients: 2 29-ounce cans sliced peaches in light syrup 1 teaspoon ground nutmeg 1 teaspoon ground cinnamon 1 box lemon cake mix 1½ sticks butter or margarine Directions: Preheat oven to 350 degrees. Spread peaches with syrup in a 13-by-9-by-2-inch baking dish and sprinkle spices all over the top of peaches. Sprinkle all the dry cake mix in an even layer on the top of spices. Then cut butter into thin slices to cover top of cake mix. Bake for 35 minutes or until golden brown. Serves 12. Continued on Page 17

The Daily Star, Oneonta, N.Y., Saturday, March 21, 2009

Dessert finalist Lorraine Tompkins, left, and Community finalist June Kilpatrick, right, hand their dishes off to the judges for evaluation. Both women competed in the first round of the cook-off, with Tompkins making Banana Split Bread Pudding and Kilpatrick cooking Chicken Stroganoff.

Let the judging begin


Continued from Page 16 CHOCOLATE CHIP SOUR CREAM CAKE Kelly Coughlin Oneonta Ingredients: ¼ pound butter, softened 1 cup sugar 2 eggs, beaten 2 cups flour 1 teaspoon baking soda 8 ounces sour cream 2 tablespoon milk 1½ teaspoon vanilla 6 ounces semi-sweet chocolate chips ½ cup sugar 2 teaspoons cinnamon Directions: Preheat oven to 375 F. Prepare 10-inch tube pan by greasing and flouring. Cream together butter and sugar. Beat in eggs until mixture is light and fluffy. Sift together flour and soda. Combine milk with sour cream. Into butter-sugar-egg mixture, beat in part of the flour mixture, then beat in some of the sour cream-milk mixture, alternating until all are well combined. Add vanilla, then fold in chocolate chips. Pour half the batter into greased and floured pan. Mix together the sugar and cinnamon and sprinkle half this mixture onto the batter in the pan. Gently pour on remaining batter and sprinkle with remaining cinnamon-sugar mixture. Bake at 375 F for 45 minutes. Allow to cool in pan on wire rack before removing. STRAWBERRY-BANANA AMBROSIA Bill Eckardt Oneonta Ingredients: 1 14-ounce can sweetened condensed milk 8 ounces vanilla yogurt 8 ounces Dream Whip topping, thawed 1 21-ounce can Cornstock strawberry pie filling 3 medium bananas, cut into chunks 1 8-ounce can Dole crushed pineapple, well drained ½ cup chopped walnut Directions: In a large bowl, combine condensed milk, yogurt and whipped topping; blend well. Fold in pie filling, bananas, pineapple and nuts. Yields 10 servings. SENSATIONAL TRUFFLES Susan Robinson Franklin Ingredients: 1 12-ounce package semisweet chocolate chips 1 8-ounce package cream cheese, softened crushed nuts, sprinkles or other decor Directions: Place 1 cup of chocolate chips in a microwavesafe bowl. Microwave for 1 minute or until softened. Remove bowl and stir until melted. Stir in cream cheese; mix well. Refrigerate until firm, about 1 hour. Remove mixture and shape into 1-inch balls. Place on wax paper. Melt remaining chocolate chips. Using a fork, dip each truffle in chocolate and return to wax paper. Sprinkle with nuts, sprinkles or other decor. Refrigerate for 1 hour. Makes 36 truffles. RASPBERRY CHEESECAKE BARS Janel Whitbeck Franklin Ingredients: Crust: 1 cup butter (2 sticks) 1 cup oatmeal ½ cup confectioners sugar 1½ cups flour Filling: 2 cups cream cheese (16 ounces) 2 eggs ª cups sugar 1 teaspoon vanilla ½ cup raspberry preserves Directions: Crust: Melt butter; mix with remaining ingredients. Press firmly into a greased 8-by-11inch pan and bake at 350 F for 15 minutes or until the edges are slightly golden. Set aside. Filling: Place cream cheese and sugar in medium bowl. Using an electric mixer, mix on low speed until smooth. Add eggs and vanilla. Continue to mix on low speed until smooth. Pour cream cheese mixture evenly over baked crust. Spoon raspberry preserve over the top of the cream cheese mixture randomly. Swirl with knife for marbled effect. Bake at 350 F for 28 to 32 minutes, or until center is set. Cool completely and cut into squares. Store, covered, in the refrigerator. BANANA NUT CHOCOLATE CHIP MUFFINS Jamie Casey SUNY Oneonta Ingredients: 1 cup sugar 1 egg 2 cups all-purpose flour ½ teaspoon salt ½ cup vegetable oil 3 very ripe bananas mashed 1/3 cup chopped walnuts 1 teaspoon baking soda 1 cup chocolate chips Directions: Preheat oven to 350 F. Grease an 8-by-10-inch muffin tin. Mix sugar, egg and oil together until creamy. Add banana, walnuts and chocolate chips. Add flour, baking soda and salt. Spoon teaspoons of batter into pan and bake for 9 to 12 minutes or until golden brown. Repeat until batter is finished. Cool and serve. STAINED GLASS WINDOW CANDY Kevin Perry Milford Ingredients: 1 stick butter 1 12-ounce package chocolate chips 1 package colored marshmallows 1 cup chopped nuts shredded coconut Directions: Melt butter and chocolate together; set aside to cool. Stir in marshmallows and nuts. Make a long roll with the mixture and roll in coconut. Wrap in wax paper and chill. Cut into slices and serve.

The Daily Star, Oneonta, N.Y., Saturday, March 21, 2009

SUNY Oneonta student Colette Martin adds ingredients to her stand mixer as she prepares her Key Lime Yogurt Cheesecake. Martin’s cheesecake won first place in the Dessert category.
APPLE CHERRY GRUNT Warner Kingsbury Masonville Ingredients: 5 apples ½ pound cherries 2 cups port wine Bisquick ½ teaspoon cinnamon 1 pint whipping cream 2 ounces mint leaves Directions: Core and quarter apples. Remove pits from cherries. In a high-sided skillet, cook wine, apples and sherry over medium-high heat. Make 2 batches of Bisquick shortbread batter, adding cinnamon to the recipe. When wine is reduced, spoon Bisquick over fruit. Cover and cook until dumplings are done. Tear mint leaves into a chilled metal or glass bowl. Pour in cream and whip until stiff peaks form. Spoon grunt onto plates or bowls and top with mint whipped cream.

RICE PUDDING Dwarf Lamoree Milford Ingredients: ½ cup rice 3 cups water 1½ teaspoons salt 1 can condensed milk 2 eggs 1 teaspoon vanilla ¼ teaspoon nutmeg Directions: Mix rice, water and salt in a 2-quart saucepan. and bring to a boil. Reduce heat and simmer 15 minutes. Stir in milk. Beat eggs and slowly add to rice. Return to medium heat and stir constantly. Remove from heat and add vanilla and nutmeg. Serve warm or chilled. Continued on Page 18


Continued from Page 17 CHOCOLATE LAYERED PIE Yu Fei Wong SUNY Oneonta Ingredients: ½ cup chopped pecans ½ cup butter, melted 1 cup all-purpose flour 1 cup plus 2 cups whipped topping 1 8-ounce package cream cheese 1 cup confectioners’ sugar 1 5.9-ounce package instant chocolate pudding mix 2/3 cup milk Directions: Mix together pecans, melted butter and flour. Pat into the bottom and up the sides of a 9-inch pie plate. Bake at 350 F until lightly browned. Remove from oven, and set aside to cool. In a mixing bowl, blend 1 cup whipped topping, cream cheese and confectioners’ sugar until creamy. Spread into cooled crust. Whisk together pudding mix and milk. Spread evenly over cheese layer, and the spread remaining whipped topping on top. Chill 1½ to 2 hours. SPECIAL K’S TIRAMISU Reneé Teale Sidney Center Ingredients: 6 egg yolks 6 tablespoons sugar 6 tablespoons Marsala wine 1 pound mascarpone cheese at room temperature, or combine 1 pound sour cream with ½ cup heavy cream and 5 tablespoons sour cream 8 ounces heavy cream ¼ cup sugar 1 tablespoon vanilla 1 package mini semi-sweet chocolate morsels 2 packages soft ladyfingers ½ cup strong coffee ¼ cup amaretto cocoa powder Directions: Whisk egg yolks, 6 tablespoons sugar and marsala wine in a metal bowl to make zabaglione. Heat in a double boiler and beat with mixer for about 5 minutes, or until mixture triples in volume. Cover and chill zabaglione mixture. If using mascarpone cheese, place in a large bowl. If using cream cheese, blend cream cheese, sour cream and heavy cream until smooth. Beat 8 ounces heavy cream with ¼ cup sugar and 1 teaspoon vanilla until soft peaks form. Fold whipped cream into mascarpone. Gently fold this into zabaglione. Chill. Mix coffee and amaretto together. Brush 1 package of ladyfingers with coffee mixture. Place them in the bottom of a large glass bowl. Sprinkle with a few mini chocolate chips. Put ½ of the cream cheese/ zabaglione mixture on top of ladyfingers. Sprinkle with ¼ bag of mini chocolate chips. Brush second package of ladyfingers with coffee mixture, and place into bowl; sprinkle with a few mini chocolate chips. Cover with remaining cream mixture. Top with mini chocolate chips. Cover with plastic wrap and chill over night. Dust with cocoa before serving. PEANUT BUTTER PIE Wendy Kosakowski SUNY Oneonta Ingredients: 1 baked pie shell Peanut butter crumbles: ¾ cup powdered sugar ½ cup peanut butter Filling: 2/3 cup granulated sugar 3 tablespoons cornstarch 1 tablespoon flour pinch of salt 3 egg yolks 3 cups milk 2 tablespoons butter 1 teaspoon vanilla Meringue: 3 egg whites ¼ teaspoon cream of tartar ¼ cup sugar Directions: Preheat oven to 350 F. Mix together powdered sugar and peanut butter until crumbly. Combine all filling ingredients in saucepan. Cook over medium heat, stirring constantly. Bring to just below boiling point; cook for 2-3 more minutes. Sprinkle 2/3 peanut butter crumbles into bottom of baked pie shell. Pour custard in pie shell over crumbles mixture. Beat egg whites until stiff. Add cream of tartar and sugar and continue beating until stiff peaks form. Spread meringue over custard and sprinkle remaining peanut butter crumbles over pie. Bake at 350 F until meringue browns.

The Daily Star, Oneonta, N.Y., Saturday, March 21, 2009

Daily Star Community Editor Emily Popek carefully carries slices of Banana Split Bread Pudding, made by Dessert finalist Lorraine Tompkins, to the taste-test table.
MOM’S WORLD’S BEST APPLE PIE Carol B. Akin Cooperstown Ingredients: 4 Granny Smith apples 3-4 McIntosh apples 3 Golden Delicious apples ½ teaspoon nutmeg ¾ teaspoon cinnamon 2½ teaspoons white flour 1 box pie crust mix ¾ cup brown sugar 1 cup white sugar ¾ teaspoon orange juice ½ teaspoon grated lemon peel ¼ teaspoon grated orange peel ½ teaspoon lemon juice 1½ teaspoon margarine Directions: Prepare two pie crusts, placing bottom crust in a deep pie plate. In a small bowl, combine sugar, brown sugar, flour, cinnamon, nutmeg, lemon and orange peel, and juices. Peel apples; slice thinly and mix together. Place half of the apples in the pie plate. Sprinkle sugar-juice mixture over apples. Add remaining apples and mixture. Dot with margarine and cover with top crust. Crimp edges. Bake at 425 F for 50 minutes or until golden brown. SUPREME CHOCOLATE CHIP COOKIES Nicole Wake Oneonta Ingredients: ¾ cup butter, softened ¼ cup shortening 1 cup packed brown sugar ½ cup granulated sugar ¾ teaspoon baking soda ½ teaspoon salt 2 eggs 1 teaspoon vanilla 2½ cups all-purpose flour 1 cup chocolate chips 1 cup peanut butter M&Ms caramel ice cream topper sauce Directions: Preheat oven to 350 F. In a large mixing bowl, cream together butter and shortening. Add brown sugar and granulated sugar; mix well. Add baking soda, salt, eggs and vanilla and mix. Beat in the flour until well combined. Stir in the chocolate chips and peanut butter M&Ms. Spoon onto cookie sheet lined with parchment paper. Bake for 8 minutes. Turn cookie sheets and bake for 2 more minutes. Cool on cookie sheets for about 30 minutes. Drizzle with caramel sauce. Makes about 2 dozen cookies. Continued on Page 19

Precious cargo


Continued from Page 18 COCOA ANGEL CAKE WITH PEACH MELBA SAUCE Kristina Foti SUNY Oneonta Ingredients: Cake: ½ cup unbleached allpurpose flour 2 tablespoons unsweetened baking cocoa Þ teaspoon salt 1/3 cup plus ½ cup sugar 6 egg whites 1 teaspoon cream of tartar 1 teaspoon almond extract Sauce: ¼ cup orange juice 1 tablespoon cornstarch 1 tablespoon sugar 2 peaches, peeled, pitted and sliced, or 1 10-ounce bag frozen sliced peaches, thawed ½ pint raspberries or 1 10ounce bag frozen raspberries, thawed Directions: Heat oven to 350 F. Cake: In medium bowl, stir together flour, cocoa powder, salt and 1/3 cup sugar. In large bowl, with electric mixer on medium speed, beat egg whites until foamy. Beat in cream of tartar and almond extract. Increase mixer speed to high. Beat in remaining ½ cup sugar, 2 tablespoons at a time, on high speed. Continue beating until stiff and glossy. Do not underbeat. Fold flour mixture, 1/3 at a time, into egg white mixture. Place in an ungreased 9-by-5inch loaf pan. Bake 25 minutes or until wooden pick inserted in the center comes out clean. Turn upside down on a rack; cool 30 minutes. Sauce: In small saucepan, whisk together orange juice, cornstarch and sugar. Heat to boiling over medium heat. Boil 2 minutes or until thickened. Remove from heat; stir in peaches and raspberries. Let cool. When cake has cooled, loosen sides with knife or long metal spatula. Remove from pan and cut into 16 slices. To serve, place 2 slices of cake onto a dessert plates. Top each serving with peach mixture. Makes 8 servings. DARK CHOCOLATE TRUFFLE BALLS Janel Whitbeck Franklin Ingredients: ¾ cup heavy whipping cream 10 ounces dark chocolate chips 1 cup confectioners sugar 1½ cups of coconut flakes, chopped walnuts, chopped peanuts or chopped almonds Directions: Combine chocolate chips and whipping cream in medium microwave-safe bowl. Microwave at medium one minute; stir. If necessary, microwave an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Gradually add in the sugar, about a ¼ cup at a time, stirring constantly. Continue to stir until mixture is smooth without lumps. Refrigerate chocolate mixture for about three hours or freeze it for one hour. Place coconut flakes or chopped nuts in a bowl. Roll chocolate mixture into 1-inch balls. Roll each ball in coconuts or chopped nuts. Cover and store in refrigerator. PASTA BANANA CREAM PIE Becky Hoppe Maryland Ingredients: Crust: 5 tablespoons melted butter 1¼ cups graham cracker crumbs ¼ cup sugar Filling: 1 box vanilla pudding mix, prepared 2 to 3 bananas ½ cup pastina pasta whipped cream Baker’s chocolate Directions: Mix melted butter, sugar and graham cracker crumbs together. Press into a 9-inch pie pan and cook for 5 minutes at 350 F. Prepare pasta according to package directions. Prepare pudding mix. Drain and cook pasta. Mix cooled pasta into pudding. Slice bananas and line crust with slices. Cover bananas with half the pudding. Top with bananas, and top bananas with remaining pudding. Cover with whipped cream and garnish with chopped or curled Baker’s chocolate. MARY’S CHEESECAKE Mary Conklin Sidney Ingredients: 1 large can evaporated milk 1 3-ounce package strawberry gelatin 1 cup boiling water 2½ cups graham cracker crumbs ½ cup margarine, melted 2 8-ounce packages cream cheese ½ cup sugar 2 teaspoons vanilla optional: 1 cup strawberries, fresh or frozen and thawed Directions: Put milk into a bowl and put in freezer with mixer beaters. Freeze until crystals form. Combine graham cracker crumbs and margarine. Press ¾ of the mixture into a 13-by-9-by2-inch pan. Beat frozen milk until fluffy. In a separate bowl, beat cream cheese and sugar until fluffy. Blend in gelatin and vanilla. Add whipped milk to cream cheese mixture; beat for 2 or 3 minutes at high speed. Add strawberries, if using. Pour mixture in pan and spread evenly. Sprinkle remaining graham cracker crumbs over top. Chill for 3 or 4 hours before serving. MINT OREO BARS Susan Robinson Franklin Ingredients: ½ box Oreo cookies 2 12-ounce bags white chocolate chips 1 teaspoon peppermint extract 1 cup semisweet chocolate chips Directions: Place cookies in a quart-size plastic zippered storage bag. Crush cookies, using a rolling pin; set aside. Place white chocolate chips in a microwave-safe bowl. Microwave for 1 minute. Remove and stir until chocolate is melted. Add crushed Oreo and peppermint; mix well. Pour mixture into a 9-by-13-inch baking pan lined with wax paper. Place semisweet chocolate chips in a microwave-safe bowl. Microwave for 1 minute. Remove and stir until melted. Drizzle chocolate from spoon over Oreo mix in a side-to-side motion. Let cool and break into pieces. PEANUT BUTTER SQUARES Melanie Talisman SUNY Oneonta Ingredients: 1½ cups graham cracker crumbs 3 cups powdered sugar 1½ cups creamy peanut butter 1 cup melted butter 12 ounces semi-sweet chocolate chips, melted Directions: Combine graham cracker crumbs, sugar and peanut butter. Mix in melted butter. Press mixture into a 9-by-13 pan. Spread on melted chocolate and chill until the chocolate is set. Cut into 1-inch squares. CHOCOLATE PEANUT BUTTER CHEESECAKE Melissa Reinheimer SUNY Oneonta Ingredients: Crust: 1 cup graham crackers ¼ cup butter ¼ cup sugar Filling: 12 ounces softened cream cheese 1½ cup peanut butter 1 cup sugar 1 cup whipping cream or 3 cups whipped topping Topping: ½ cup sugar ½ cup heavy cream 1 teaspoon vanilla 4 squares semi-sweet chocolate ¼ cup butter Directions: Crust: Mix ingredients together and press into bottom of a springform pan. Bake for 10 minutes at 350 F. Filling: With electric beaters, blend cream cheese, peanut butter, and sugar until light and fluffy. Whip cream and fold into peanut butter mixture. Pour over cooled crust. Topping: Mix sugar, vanilla, and heavy cream in saucepan. Stir to blend and place over medium heat. Bring to a boil. Reduce heat and simmer for 5 minutes, but do not stir. Remove from heat and add chocolate and butter. Stir with a wooden spoon until melted and mixture is shiny. Pour over filling. Refrigerate until thoroughly chilled. ICE CREAM NUTTY PIE Kristen Conway SUNY Oneonta Ingredients: 2 pints low-fat vanilla ice cream 1 ripe banana 2 tablespoons chopped almonds 1 prepared reduced-fat graham cracker pie crust ¼ cup mini dark chocolate morsels Directions: Place ice cream in a large bowl and let stand at room temperature until very soft. Slice banana and mix it into the ice cream along with the almonds. Spoon ice cream into pie crust and sprinkle with chocolate morsels. Freeze until ice cream is very firm, at least 2 hours. Cut into wedges and serve. COCONUT CAKE SUPERB Susan Burdsall Cooperstown Ingredients: white cake mix (“moist” variety) 3 egg whites ¤ cup oil 14 ounces light coconut milk 1 teaspoon coconut extract 1 jar lemon curd 1 brick Philadelphia cream cheese, cold 1 stick butter, room temperature 1½ cups sifted confectioner’s sugar 1 teaspoon vanilla 10 ounces sweetened coconut flakes Directions: Bake cake according to directions on box, substituting coconut milk for the liquid and adding coconut extract. Let rest for 10 minutes, de-pan, and let cool completely. Process cream cheese, butter, confectioner’s sugar and vanilla in food processor until combined and smooth. Place strips of wax paper on a plate. Place bottom cake layer on wax paper strips. Spread lemon curd evenly on top of cake to within ½ inch of cake edge. Place second layer on top. Frost sides and top with creamcheese frosting. Using your hands, press coconut onto top and sides of cake. Remove wax paper strips before serving. Continued on Page 20

The Daily Star, Oneonta, N.Y., Saturday, March 21, 2009

Alternate’s cheesecake takes first place
FIRST PLACE Dessert category
KEY LIME YOGURT CHEESECAKE Colette Martin SUNY Oneonta Ingredients: 2 cups graham cracker crumbs 5 tablespoons butter 32 ounces yogurt cheese 8 ounces cream cheese 1 cup sugar 3 tablespoons cornstarch 2 packets unflavored gelatin, dissolved per package directions 4 egg whites 2 whole eggs 1/3 cup limeade 2 tablespoons light rum green food coloring Topping: 1/3 cup limeade 1 tablespoon light rum 3 tablespoons cornstarch Directions: Preheat oven to 350 F. Melt butter. Mix into graham cracker crumbs and press into the bottom and sides of a springform pan. Bake at 350 F for 10 minutes. Remove and set aside. Before starting, be sure that all ingredients except eggs are at room temperature. With a standing or hand mixer, combine yogurt cheese, cream cheese and sugar. Beat until creamy. Add cornstarch and beat until fully combined. Add egg white and whole eggs, one at a time. Add limeade and rum. Add dissolved gelatin, and tint to desired hue with food coloring. Pour mixture into springform pan and bake for 20 minutes at 350 F. Reduce temperature to 200 F and bake for 2 hours or until no longer shiny or wet. Turn off oven and remove cheesecake. Run a knife around the edge of the crust and return to oven. Leave for another 2 hours. Cake may need to be frozen to be removed from pan. Topping: In a shaker, combine cornstarch, limeade and rum. Shake to break up cornstarch. Pour into a small saucepan and heat over medium heat for about 2 minutes until the mixture thickens into a gel. Spread the gel while still hot onto the cheesecake. Garnish with lime zest.


Continued from Page 19 THREE LAYER RAINBOW COOKIE Liz McDaniel Arkville Ingredients: 4 eggs 1 cup sugar 1 cup flour 3 teaspoon almond extract 2 sticks melted butter 2 tablespoons amaretto raspberry preserves 24 ounces chocolate chips, melted red, green and yellow food coloring Directions: Mix eggs, sugar, flour, extract, butter and amaretto. Divide batter into three bowls. Tint each bowl with a different color of food coloring. Pour each bowl of batter into a separate greased floured square pan. Bake at 375 F for 10 to 15 minutes. Cool on racks. Turn red layer out onto cookie sheet lined with wax paper. Spread on preserves. Add yellow layer; spread with preserves. Add green layer. Cover with melted chocolate chips and freeze. Remove from freezer and flip to coat bottom with chocolate. Cut into slices and serve. GREAT-GREAT-GRANDMA’S SUGAR COOKIES Sean O’Connor Hobart Ingredients: 1 cup sugar ½ cup shortening 1 egg ½ cup milk 1 teaspoon baking soda 3 cups flour 2 teaspoons cream of tartar 1 teaspoon salt 2 teaspoons nutmeg 2 teaspoons vanilla Directions: Melt shortening. Cream together sugar and egg. Mix in shortening. Add baking soda to milk; add this to creamed mixture. Add nutmeg and vanilla. Mix together cream of tartar, flour and salt. Add to creamed mixture. Mix well. Roll on floured counter to ¼ inch thickness. Cut into desired shapes. Sprinkle sugar on each cookie. Heat oven to 375 F. Bake for 10 to 15 minutes. Makes three dozen large cookies. Continued on Page 21

The Daily Star, Oneonta, N.Y., Saturday, March 21, 2009

Colette Martin talks to the judges about her Key Lime Yogurt Cheesecake.
Colette Martin almost didn’t prepare her Key Lime Yogurt Cheesecake at The Daily Star’s 49th annual cook-off on March 14. The SUNY Oneonta student’s recipe was selected as an alternate, but when finalist Kelly Coughlin was unable to attend, Martin was called in at the last minute to participate. As it turned out, the dish that almost didn’t get to compete was a hit with judges and audience members alike, earning Martin a first-place finish in the Dessert category. The last-minute nature of Martin’s participation was on her mind from the moment she arrived, just at the stroke of 11 a.m., to start her presentation. Though she may have felt frazzled, she was well-received by the audience right from the start, who oohed and aahed when her dish was announced by hostess Cassandra Stanton. After brushing her pan with butter and adding graham cracker crumbs to form her pie crust, Martin announced, “Here comes the fun part,” and got to work on the cheesecake filling. In response to a judge’s question, Martin gave a little background on one of her ingredients, explaining that the yogurt cheese called for in her recipe is created by straining yogurt to make it thick and creamy. “I make my own yogurt, and I make my own yogurt cheese,” Martin explained, adding that the resulting cheese can be spread on bagels or otherwise substituted for cream cheese. While her filling came together quickly, Martin cautioned her audience that making this cheesecake is “kind of a complicated procedure.” She outlined the specific baking times and temperatures required to set the cheesecake, noting that the long, slow cooling period ensured that the filling would not crack or pull away from the crust _ problems that often plague the home chef. The recipe was a hand-medown of sorts, Martin said; “I learned it from my sister, and I used to make her make it for me, but now that I can make them myself, she won’t do it anymore,” she said with a laugh. The recipe represented all of the things judge Billy O’Donnell said he and his colleagues were looking for when they evaluated the 100-plus recipes submitted by Daily Star readers: newness, originality and flavors that blend together well. O’Donnell praised all who had entered, saying that he wished he and his fellow judges could have sampled all the dishes firsthand. With her filling completed, Martin took a moment to explain the cheesecake topping, which she called “really easy.” She pointed out the importance of using a shaker to blend the cornstarch, limeade and light rum to ensure that the mixture doesn’t clump, and also emphasized that the topping must be spread onto the cheesecake while it is still hot, as it will set as it cools. Bringing out her pre-made cheesecake, Martin declared “It’s two hours later now,” with a smile, and confessed that she had finished up the dessert at about 3 a.m. that morning. The hard work obviously paid off, earning Martin high marks from all four judges. “Very professional,” wrote judge Joseph Poon. “Complicated, but she handles it well.” For her first-place finish, Martin took home a two-night stay, plus breakfast, at the Clarion Hotel, and a $50 gift certificate to Stella Luna Ristorante.

SECOND PLACE Dessert category
BAKED ALASKA Shawn Lowry Springfield Center Ingredients: 1 pound cake, store-bought or homemade 1 pint ice cream, any flavor, softened ½ cup sugar 2 egg whites 2 tablespoons water ¼ teaspoon cream of tartar ½ teaspoon vanilla extract Directions: Cut pound cake in half width-wise. Cut each half into ½-inch-thick slices to make square shapes. Place half the slices on an ungreased baking sheet. Top each with one scoop of ice cream. Place the other slices on top of those with ice cream, pressing down gently. Cover with plastic wrap and

freeze for at least 1 hour. Fill a saucepan with 1 inch of water. Simmer. In a metal bowl that will fit over the saucepan, combine the remaining ingredients, except vanilla, and set over the water. Beat at low speed until an instant-read thermometer registers at 140 F, about 3 minutes. Continue beating on high speed for 3 more minutes. Remove from heat. Beat until cool, about 4 minutes. When peaks form, beat in vanilla. Cover with plastic wrap and refrigerate for at least 20 minutes. Before serving, turn on boiler and remove cakes from freezer. Spread with meringue, swirling to make fancy peaks. Place cakes under broiler, as close to the flame as possible. Brown for about 1 minute and serve immediately.

Young chef’s Baked Alaska wows
Shawn Lowry faced a difficult challenge before he even got started at The Daily Star’s 49th annual cook-off. Could his Baked Alaska survive the long trip from Springfield Center to SUNY Oneonta? Fortunately, the answer on March 14 was “Yes,” and the eighth-grader walked away with a secondplace finish in the Dessert category, winning a trip to Ski Windham. A mother notices everything, and Lowry’s mother, Tracy, knew her son was nervous when they arrived at the Morris Conference Center. “He took one look at the room,” which was packed with spectators, “and he said, ‘Oh boy.’” She also knew, however, that her son would be fine once he got under way, and she was right about that too. “He’s been practicing all week _ we had Baked Alaska three times this week,” she said. Lowry worked quickly as he combined the ingredients for his meringue, catching the attention of judge Joseph Poon. “You work fast _ the Atomic Kid!” Poon exclaimed to laughter from the audience. Lowry smiled, but didn’t miss a beat as he measured out sugar, egg whites, cream of tartar and water into a double boiler. Lowry patiently whipped his meringue to the desired consistency using a hand mixer, checking the temperature throughout to ensure it was set without being overcooked. As he stood there, Poon snuck behind the young chef and tied an apron around his waist, drawing more laughs from onlookers. The judge had some serious questions, too, asking Lowry how the meringue would be browned. “I prefer to use a torch,” Lowry said, but he pointed out that it is traditionally done under the broiler. When the meringue reached the perfect consistency and temperature, Lowry carefully spread the fluffy mixture into decorative, soft peaks over slices of pound cake that held a layer of ice cream in the center. The young chef said he prefers to use vanilla ice cream, “but you can use any flavor you

The Daily Star, Oneonta, N.Y., Saturday, March 21, 2009

Continued from Page 20 LOVELY LEMON PIE Caterina Politano Afton Ingredients: Crust: 2 egg whites ½ teaspoon vinegar ½ teaspoon vanilla 3 tablespoons sugar or Splenda Filling: 2 beaten eggs 2 lemons ¼ cup sugar or Splenda 1 tablespoon butter 1 tablespoon cornstarch ½ teaspoon lemon liqueur or lemon extract 1 cup heavy cream 2 tablespoons sugar or Splenda Directions: Crust: Beat egg whites and vinegar until slightly glossy. Add vanilla. Slowly add sugar; beat until stiff peaks form. Spread evenly over the bottom and sides of a 9-inch greased pie pan. Bake at 350 F for 5 to 10 minutes, checking regularly, or until golden brown, hard and dry. Filling: Zest and juice one lemon. Juice half remaining lemon, or as needed to obtain about ¼ cup lemon juice. In a medium saucepan, whisk together butter, ½ cup sugar or Splenda, and cornstarch over low heat. When butter is melted, add eggs, lemon juice and zest. Whisk until well-blended. Cook until mixture begins to bubble; remove from heat and place pan briefly in ice bath to cool, or allow to cool to room temperature. Beat heavy cream with 2 tablespoons sugar or Splenda and lemon liqueur. Divide whipped cream into two parts. Spread half of whipped cream into prepared crust. Top with half the lemon filling. Combine remaining filling with remaining whipped cream, and top with this mixture. Garnish with sliced lemon. Serve alone or with lemon sorbet. JANE’S RICE PUDDING Jane Brown Davenport Center Ingredients: 6 cups whole milk 1 cup rice ½ cup sugar ¼ teaspoon salt 2 teaspoons vanilla ½ cup raisins (optional) 3 tablespoons butter cinnamon, to taste Directions: Combine milk, butter, rice, sugar and salt in a saucepan. Cook very slowly for about 2 hours or until rice is cooked. Remove from heat; add vanilla. Put in shallow pan or glass dish. Let cool slightly, then criss-cross lines of cinnamon on top. Continued on Page 22

Second-place Dessert winner Shawn Lowry beats egg whites with sugar, cream of tartar and water to form the meringue for his Baked Alaska.
want.” When he brought his pre-made Baked Alaskas out of a cooler, Poon feigned shock and said, “You liar!” Topping the confections with fresh chopped mint, Lowry presented the handsome dish on glass dessert plates garnished with fresh strawberry. “Very attractive,” Poon wrote. “I give him a lot of credit _ so young, so much confidence! Well organized for his age (13). He knows what he’s doing.” Lowry credits his mother with getting him interested in cooking; when asked what he likes to cook the best, the young chef answered “Anything,” naming French toast, pancakes and lemon chicken orzo soup as some of his regular dishes. While he said he has considered pursuing a career in the culinary arts, Lowry hasn’t settled on a vocation just yet, but if his performance at the cook-off was any indication, he would surely have a bright future as a chef.

Kid-approved recipe gets award for third
Lorraine Tompkins of Meridale never expected to be at The Daily Star’s 49th annual cook-off on March 14. “I’ve never entered a contest like this before,” Tompkins said, but a renewed interest in cooking led her to submit her Banana Split Bread Pudding recipe to this year’s contest. “I had six recipes, and I tried out every one of them. My one daughter thought she wasn’t going to like it, but she did,” Tompkins said, prompting her to write it up and send it in. “When I got that call, my daughter and my grandkids asked me which recipe they chose, and when I told them it was the bread pudding, they said, ‘I knew it!’” The dish started simply enough, as Tompkins sliced and tore hearty French bread into small chunks, adding it to a large measuring cup as she went along. The remaining ingredients came together quickly to form the custard for her bread pudding, putting her at ease. Asked how she was doing by hostess Cassandra Stanton, Tompkins smiled and said, “The initial nerves have worn off now.” As judge Joseph Poon passed by Tompkins’ station to examine her work, the chef pointed out some of the healthy aspects of her recipe, which calls for nonfat milk and a fat-free egg product. After carefully combining the chunks of bread with her flavorful custard, Tompkins poured the mixture into a deep pie pan and studded the top with chocolate chips. “The longest part is the baking,” Tompkins explained with a smile. In her case, the baking was done the night before, the result of which she brought out to serve to the judges. “Boy, that looks good,” a spectator commented as Tompkins carefully plated up wedges of the finished pudding to serve the judges. “I have strawberries and cherries, because when you think of a banana split, that’s what you have,” Tompkins said, but she confessed that she usually tops hers with blueberries. Whipped topping gave the dessert a finishing touch. After the judges had eaten their fill of dessert-for-breakfast, the audience descended on the leftovers and made short work of them. As thirdplace finalist, Tompkins received a $50 gift certificate to Sabatini’s Restaurant and a $15 gift certificate to Golden Guernsey.


THIRD PLACE Dessert category
BANANA SPLIT BREAD PUDDING Lorraine Tompkins Meridale Ingredients: 1 cup mashed very ripe bananas ½ cup packed brown sugar 1 1/3 cup fat-free milk 2/3 cup fat-free, cholesterol-free egg product 1 teaspoon vanilla 5 cups French bread, cubed or torn into chunks ¼ cup plus 2 tablespoons semisweet chocolate chips, divided fruit topping of your choice whipped cream or whipped topping Directions: Preheat oven to 350 F. Spray 9-by-11-inch quiche dish or 9-by-1¼-inch pie plate with cooking spray. Beat bananas, sugar, milk, egg product and vanilla until smooth. Fold in bread and ¼ cup chocolate chips. Spread mixture into dish. Sprinkle with remaining chocolate chips. Bake for 40 to 45 minutes until golden-brown and set. Cut into wedges. Spoon fruit topping over each serving and top with whipped cream.

The Daily Star, Oneonta, N.Y., Saturday, March 21, 2009

Lorraine Tompkins pours custard over chunks of bread to make her Banana Split Bread Pudding.

Continued from Page 21 PAVLOVA Elizabeth W. Avery Oneonta Ingredients: 6 egg whites at room temperature 2 cups sugar 2 teaspoon vanilla 2 teaspoon vinegar ½ pint cream, whipped with a dash of vanilla fresh fruit for garnish Directions: Beat egg whites very stiff. Gradually beat in sugar, 1 tablespoon at a time. Beat in vanilla and vinegar. Pile into a pie plate, building up sides. Bake at 250 degrees for one hour. Cool in pan. Just before serving, pile center with whipped cream. Garnish lightly with fruit. LAURA WADS Laura Douglas SUNY Oneonta Ingredients: ½ pound velveeta ¾ cup butter 1 teaspoon vanilla extract 32 ounces powdered sugar ½ cup cocoa 1 cup mini chocolate chips caramel ice cream topping Directions: Melt cheese and butter together over medium heat in saucepan. Remove from heat; add vanilla. Sift together sugar and cocoa in large bowl. Add cheese mixture, using your hands to knead mix together. Roll mixture into balls and place balls on skewers. Refrigerate for 30 minutes. Dip balls into caramel and chocolate chips and serve. GERMAN DROP COOKIES Caren Kelsey Hartwick Ingredients: 1¾ cup all-purpose flour ½ cup granulated sugar 1 cup butter, softened Þ teaspoon salt 1 cup chopped pecans ½ cup powdered sugar ½ teaspoon cinnamon Directions: Preheat oven to 350 F. Combine first 5 ingredients with a spoon. Shape into 1-inch balls and place on a baking sheet lined with parchment paper. Bake for 20 minutes. Combine powdered sugar and cinnamon. Sift mixture over warm cookies, or roll cookies in sugar mixture. Makes 5 dozen cookies. CHOCOLATE TRUFFLE CREAM PIE Janel Whitbeck Franklin Ingredients: 1 refrigerated pie crust or graham-cracker crust 2 cups miniature marshmallows or 20 large marshmallows 1/3 cup milk 1 1/3 cup (8 ounces) dark chocolate chips 1 cup heavy whipping cream 1/3 cup chopped walnuts (optional) Directions: Prepare and bake pie crust as directed for an unfilled 1-crust pie. Set aside to cool. Place marshmallows and milk in large microwave-safe bowl. Microwave at medium for 1 minute. Remove and stir. Return to microwave for 30 seconds if necessary, stirring between each heating, until marshmallows are melted and mixture is smooth when stirred. Stir in chocolate chips. Mix until melted and smooth. Reheat if necessary. Spread ½ cup chocolate mixture over bottom of crust. Add walnuts, if using, and refrigerate. Cool remaining mixture to room temperature. Beat whipping cream until stiff; gradually stir into chocolate mixture, combining thoroughly. Spread chocolate cream into refrigerated pie. Cover and chill for 4 to 6 hours. Garnish with sweetened whipped cream and serve. Cover and refrigerate any leftover pie. Continued on Page 23


Continued from Page 22 STRAWBERRY TIRAMISU BITES Natalie Peckham SUNY Oneonta Ingredients: ½ cup strawberry jam at room temperature 1½ packages miniature sweet tart shells or mini filo shells 1 8-ounce package mascarpone cheese, softened ¼ cup lemonade 2 tablespoons fresh lemon juice ¾ cup heavy whipping cream ¼ cup confectioners sugar 1 teaspoon lemon extract 2 quarts fresh strawberries, halved Directions: In a bowl, combine mascarpone cheese, lemonade and lemon juice. Beat until creamy. In another bowl, combine cream, sugar and lemon extract. Beat until medium peaks form. Fold cream into mascarpone mixture and stir until just combined. Spoon about ½ teaspoon jam into each pastry shell. Top with 1 tablespoon of cream-cheese mixture. Garnish with strawberries. If using filo shells, serve immediately. Yields 3 dozen. BOURBON BROWNIES Kelly Coughlin* Oneonta Ingredients: 1 cup sugar 1 cup butter ¼ cup water 2 cups semi-sweet chocolate chips ½ cup bourbon 2 teaspoons vanilla 4 large eggs, lightly beaten 1½ cup flour ½ teaspoon baking soda ½ teaspoon salt Directions: Preheat oven to 325 F. Grease a 15-by-10-by-1inch jelly roll pan. Combine sugar, butter and water in a saucepan; bring to a boil. Remove from heat and add chocolate chips, bourbon and vanilla, stirring until chips melt. Gradually add eggs, stirring until blended. Combine flour, baking soda and salt; add to chocolate mixture, mixing well. Spoon into greased pan. Bake at 325 F for 15 to 20 minutes. Cool in pan on wire rack. Cut into 2-inch squares. Yields about 3 dozen brownies. OREO BALLS Lindsey Moss Oneonta Ingredients: 1 package regular size Oreo cookies, crushed 1 8-ounce package cream cheese, softened 1 package chocolate almond bark or chocolate chips Directions: Using a blender or hand mixer, mix Oreos and cream cheese together. Roll into walnut-size balls. Chill for 1 hour. Melt about ¾ package of chocolate almond bark or chocolate chips. Stick a toothpick in an Oreo ball and dip it in the melted almond bark/chips. Allow each to harden on wax paper for about 15 minutes before serving. CLASSIC RAINBOW COOKIES Valerie Niggemeier SUNY Oneonta Ingredients: 1¼ cup flour 3 large eggs 1 cup sugar 3 teaspoons almond extract 2 sticks melted butter 1 jar seedless raspberry preservers 6 ounces semi-sweet chocolate morsels 1 tablespoon oil red, yellow and green food coloring 1½ cup brown sprinkles Directions: With an electric mixer, combine flour, sugar, almond extract, eggs and melted butter. Separate into 3 bowls evenly. Add eight drops of food coloring to each bowl, using a different color for each. Pour mixture into greased, floured 11-by-7-by-1-inch pans. Bake for 10 minutes at 350 F. Remove from oven and cool. Turn out first layer onto wax paper or foil. Coat lightly with raspberry preserves. Add second layer and top with preserves. Add final layer. Combine chocolate morsels and oil. Heat in microwave until morsels are almost melted. Stir to combine. Coat top of cake with melted chocolate and top with half the sprinkles. Refrigerate until hard. Remove from refrigerator and flip over onto waxed paper or foil. Coat remaining cake with chocolate and sprinkles. Allow to harden; slice and serve. COCONUT CAKE SUPREME Jaden McEldowney Davenport Ingredients: 3 coconuts Cake: vegetable oil (for greasing pans) 14¼ ounces cake flour 3 cups cake flour 1½ teaspoons baking powder 1 teaspoon kosher salt 8 ounces unsalted butter, room temperature 2¼ cups sugar 1 teaspoon vanilla extract 4 egg whites 1/3 cup coconut water Frosting: 3 large egg whites 1¾ cups sugar 1/3 cup coconut water ½ teaspoon cream of tartar ¼ teaspoon kosher salt 1 teaspoon coconut extract ½ teaspoon vanilla extract Directions: Preheat oven to 375 F. Place coconuts on a baking sheet and heat for about 15 minutes. Crack coconuts and remove coconut milk and coconut cream. Remove the outer husk with a vegetable peeler. Grate coconut meat and reserve for later use. Heat oven to 350 F. Lightly oil 2 9-inch cake pans and line bottoms with parchment paper. Flour and set aside. Cake: Whisk together flour, baking powder and salt in a large mixing bowl. In a smaller bowl, combine ½ cup coconut milk and ½ cup coconut cream. In a stand mixer using a paddle attachment, cream butter until fluffy, about 1 minute. Decrease the speed to low and gradually add the sugar, over 1 to 2 minutes. Scrape down sides as needed. Cream mixture until light and fluffy, about 2 to 3 minutes. Stir in vanilla. With the mixer on low speed, add the flour mixture alternately with the milk mixture to the butter and sugar in 3 batches, ending with the milk mixture. Do not overmix. In a separate bowl, whisk egg whites until they form stiff peaks. Fold egg whites into the batter until just combined. Divide batter evenly between the pans, tapping to remove air bubbles. Cook at 350 F in the middle rack of the oven for 40 minutes or until golden brown and reaching an internal temperature of 200 F. Cool in the pans for 10 minutes; remove and transfer to a cooling rack. Once the cakes have cooled completely, cut across the equator of each to form 4 layers. Place 1/3 cup coconut water into a small spritz bottle and spray evenly onto the cut side of the 4 layers, or brush on with a pastry brush. Set aside while preparing frosting. Frosting: Bring 1 quart of water to a boil in a 4-quart saucepan over high heat. Decrease the heat to medium to maintain a steady simmer. While water is heating, place egg whites, sugar, coconut water, cream of tartar and salt into a heat-safe medium size-mixing bowl. Place the bowl over the simmering water and immediately begin beating with an electric hand mixer set to low speed. Beat for 1 minute and then increase the speed to high and continue to beat for 5 minutes. Remove from the heat and beat in the coconut and vanilla extracts for 1 minute. Allow frosting to sit for 5 minutes before using. BEST CHOCOLATE CHIP COOKIES Cynthia Gottuso SUNY Oneonta Ingredients: 1 cup butter-flavored shortening ¾ cup white sugar ¾ cup brown sugar 2 eggs 2 teaspoons Mexican vanilla extract 2¼ cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 2 cups milk chocolate chips Directions: Preheat oven to 350 F. Grease cookie sheets. In a large bowl, cream together shortening, brown sugar and white sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Combine flour, baking soda and salt; gradually stir into the creamed mixture. Fold in the chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven, or until light brown. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. DEVIL’S VEGAN CHOCOLATE CAKE WITH PEANUT BUTTER MOUSSE Jessica Lee SUNY Oneonta Ingredients: Cake: 3 cups unbleached all-purpose flour 2 cups beet sugar or cane sugar 6 tablespoons organic baking cocoa 2 tablespoons baking soda 1 teaspoon salt ¾ cup vegetable oil 2 tablespoons white vinegar 2 teaspoons organic vanilla extract Icing: 1 pound confectioners’ sugar ½ cup organic baking cocoa ½ cup nonhydrogenated vegetable shortening 1 teaspoon organic vanilla extract Mousse: 4 ounces smooth peanut butter 4 ounces firm silken tofu 2½ ounces confectioners’ sugar 1½ teaspoons organic vanilla extract Directions: Cake: Preheat oven to 350 F. Coat 2 8-inch round cake pans with cooking spray and dust with flour. Sift flour, sugar, cocoa powder, baking soda and salt into large bowl. Whisk together vegetable oil, vinegar, vanilla and 2 cups water in separate bowl. Fold oil mixture into flour mixture, but don’t over mix. Pour into prepared pans and bake 40 minutes, or until toothpick inserted in center comes out clean. Cool cake in pan, then unmold. Icing: Sift confectioners’ sugar and cocoa into mixing bowl. Add shortening; beat 1 minute with electric mixer on low speed, or until well combined. Add 2/3 cup boiling water and vanilla. Beat until smooth. Cool 20 minutes. Mousse: Purée peanut butter and tofu in blender until smooth. Blend in confectioners’ sugar, 1 tablespoon at a time, then blend in vanilla. Chill mousse until firm enough to spread. Place one cake layer on a plate. Top with mousse. Add second layer and frost cake with icing.

The Daily Star, Oneonta, N.Y., Saturday, March 21, 2009

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The Daily Star, Oneonta, N.Y., Saturday, March 21, 2009


Bella Michael’s Restaurant The Clarion Hotel Christopher’s Restaurant Diastole Bed and Breakfast Foti’s Cafe and Bakery The Golden Guernsey The Hampton Inn

The Holiday Inn Latte Lounge The Murphy House Bed and Breakfast The Neptune Diner Sabatini’s Restaurant Stella Luna Ristorante