Being that I reside in the land of 10,000 Lakes......
Being that I have Worked the Minnesota State Fair for a decade......
You might think that I view the my Texan counterpart as some sort of advisory.
Nothing could be further than the truth.
I may have mentioned that as a kid, I summered with relatives in Dallas, and Texas has a very special place in my heart.
To be honest, I don't have a lot on my Life's Wish List.
I've been given a lot, but boy-oh-boy would I love to attend the Texas State Fair, or bet yet....work it.
Just once.
Anyways, I often creep their Fair, events, and of course recipes.
Listed below is a Texas Fair highlight, that I'm sure you will enjoy.
Recipes that turned State Fair judges' heads
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Lemon Swirl Cream Cheese Pie
1 ½ cups vanilla wafer crumbs ¾ cup almonds,finely ground and toasted 2 teaspoons grated lemon zest Pinch ofsalt 7 tablespoons unsalted butter, melted 2 (8-ounce) packagescream cheese 2/3 cup sugar 2 eggs ½ cup sour cream 1teaspoon vanilla extract (divided use) ½ teaspoon lemonextract Lemon Curd (recipe follows) ½ cup heavy whippingcream 2 tablespoons powdered sugar 12 to 15 fresh raspberries, forgarnish 1 lemon, cut into thin slices and quartered, forgarnish
Heat the oven to 350 F. Spray a 9-inch pie plate with nonstickspray.
In a medium mixing bowl, use a fork to toss together the vanillawafer crumbs, almonds, lemon zest and salt. Stir in the meltedbutter. Press the mixture onto the bottom and sides of the pieplate.
Bake for 12 minutes on the bottom oven rack. Remove from theoven and set aside.
In a medium mixing bowl, beat the cream cheese and 2/3 cup sugarat medium speed for 2 minutes or until smooth. Add the eggs, 1 at atime, and beat at low speed until incorporated. Beat in the sourcream, ½ teaspoon vanilla extract and lemon extract. Beat inthe Lemon Curd (except for reserved ½ cup). Pour into thebaked crust. Dollop the reserved ½ cup Lemon Curd onto thefilling and swirl into the filling with a small knife.
Bake for 30 minutes or until the center is nearly set. Removefrom the oven and place on a wire rack. Cool for 2 hours. Cover andrefrigerate overnight.
To garnish, in a chilled, medium mixing bowl, beat the whippingcream, powdered sugar and ½ teaspoon vanilla with a handheldelectric mixer, starting at the lowest speed and increasinggradually each minute, until stiff peaks are formed. Using a pastrybag, pipe the whipped cream decoratively around the border of thepie. Decorate with fresh raspberries and lemon slices. Refrigerateuntil serving time.
Makes 8 servings.
Lemon Curd: In a 1 ½ -quart saucepan, whisk together 1teaspoon finely grated lemon zest, ½ cup fresh lemon juiceand ½ cup sugar. Whisk in 3 slightly beaten eggs and 4ounces (1 stick) unsalted butter, cut into small cubes. Cook overmedium-low heat, whisking frequently for 7 minutes or until thecurd is thick. Remove from heat and use a food mill or sieve tostrain the curd into a small bowl. Press plastic wrap directly ontothe surface. Cool 30 minutes. Reserve ½ cup of the lemoncurd for swirling into the filling.
PER SERVING: Calories 758 (68% fat) Fat 59 g (34 g sat)Cholesterol 279 mg Sodium 307 mg Fiber 2 g Carbohydrates 50 gProtein 11 g
SOURCE: Kate Stewart Rovner, Best of Show, American Pie CouncilCrisco National Pie Championships, April 2010
Lee Smith of Waxahachie won a blue ribbon last year at the StateFair with this cake recipe, which she has been making for herfamily for 35 years.
Red Velvet Pound Cake
1 cup unsalted butter ½ cup shortening 3 cups sugar 7eggs 2 teaspoons vanilla extract 1 (1-ounce) bottle (2 tablespoons)liquid red food coloring 3 cups cake flour ¼ teaspoon salt 1cup milk Cream Cheese Frosting (recipe follows)
Preheat the oven to 325 F. Grease and flour a 10-inch tube pan(see note).
In a mixing bowl, cream together the butter, shortening andsugar until light and fluffy. Add the eggs, 1 at a time, beatingwell after each addition. Stir in the vanilla and food coloring.Combine the flour and salt; add to the creamed mixture alternatelywith the milk and beat well.
Pour into the prepared pan and bake 1 hour and 20 minutes, untilan inserted toothpick tests clean. Cool completely. Frost with theCream Cheese Frosting.
Makes 16 servings.
Cream Cheese Frosting: Mix together ½ cup (1 stick)softened unsalted butter, 8 ounces softened cream cheese, 1teaspoon vanilla, 16 ounces sifted powdered sugar and 2 tablespoonsmilk until smooth and creamy.
Note: A tube pan is a circular cake pan with tall sides and achimney in the middle. A Bundt pan also may be used. Baking timemay vary; check doneness early if substituting.
PER SERVING: Calories 647 (44% fat) Fat 32 g (18 g sat)Cholesterol 154 mg Sodium 120 mg Fiber 1 g Carbohydrates 86 gProtein 6 g
SOURCE: Lee Smith, first place, Pound Cake Class, State Fair ofTexas 2009
With or without limoncello liqueur, this elegant cake from SusanApple Graass wins raves.
Blue Ribbon Lemon Cake
3 cups all-purpose flour 1 tablespoon baking powder 1 teaspoonsalt 1 cup vegetable oil 2 cups whole-milk yogurt 2 cups sugar 6eggs, separated 2 tablespoons grated lemon zest 1 teaspoon vanillaextract Lemon Glaze (recipe follows) Lemon Curd Filling (recipefollows), or 1 cup prepared lemon curd Limoncello Icing or LemonIcing (recipes follow) Meringue garnish (optional; recipefollows)
Preheat the oven to 350 F. Grease and flour three 8-inch cakepans.
Sift the flour, baking powder and salt into a bowl. In anotherbowl, whisk together the oil, yogurt, sugar, egg yolks, lemon zestand vanilla.
Slowly blend the dry-ingredient mixture into the wet-ingredientmixture. Whisk the egg whites until stiff but not dry, and foldinto the yogurt mixture. Pour into the prepared pans and bake 30 to35 minutes. Cool for 10 minutes and invert onto cake racks. Coolcompletely.
To assemble the cake, place 1 cake layer on a cardboard cakecircle or a plate. Brush with 1/3 of the Lemon Glaze. Pipe a circleof frosting around the top edge of the cake layer. Spread ½cup Lemon Curd Filling within the circle atop the cake. Repeat withthe second layer. Place the third layer atop the cake, then coatwith remaining glaze. Spread the Limoncello Icing on the sides andtop of the cake. Garnish with the meringue pieces.
Makes 16 servings.
Lemon Glaze: Halve 3 lemons and squeeze out the juice, reservingthe juice for another use. Place the squeezed lemon halves in asmall saucepan with 1 cup water and 1 cup sugar. Heat and cook,stirring, until the sugar dissolves, about 20 minutes. Strain andcool. Can be prepared the day before and refrigerated.
Lemon Curd Filling: Sprinkle 1 teaspoon unflavored gelatin over1 tablespoon lemon juice in a small bowl. Combine 1/4 cup lemonjuice, 3/4 cup sugar and 1/8 teaspoon salt in a saucepan and heatover medium heat, stirring, until the sugar dissolves and themixture is hot but not boiling. Whisk 5 egg yolks in a bowl.Whisking vigorously, slowly add the hot lemon-sugar mixture to theegg yolks. Return the mixture to the saucepan and cook overmedium-low heat, stirring constantly until the mixture reaches 170F on a candy thermometer. Remove the pan from the heat and stir inthe gelatin mixture until it is dissolved. Stir in 1/4 cup (1/2stick) unsalted butter, cut into ½ -inch cubes. Pour througha fine-mesh strainer into a clean bowl. Press plastic wrap directlyonto the surface and refrigerate until firm, at least 4 hours. Canbe prepared the day before and refrigerated.
Limoncello (or Lemon) Icing: In a mixing bowl, cream together 16ounces (4 sticks) room-temperature unsalted butter and 16 ouncesCrisco shortening. Blend in 32 ounces powdered sugar, ¼ cuplimoncello liqueur, 1 teaspoon salt and 1 teaspoon vanilla extract.Whisk at high speed for 10 minutes, scraping down the sides untillight and fluffy. Alternatively, omit the limoncello and substitute1/3 cup (or more to taste) fresh lemon juice for a nonalcoholicversion. This recipe makes a lot of frosting; you might not use itall.
Meringue garnish: Placed a Silpat (silicone liner) on a heavybaking sheet. Preheat oven to 200 F. Beat together 4room-temperature egg whites until frothy; add ½ teaspooncream of tartar and continue beating. Gradually add ½ cupplus 1 tablespoon superfine sugar (made by processing granulatedsugar in a food processor for 2 minutes) while beating, until thewhites are very stiff and glossy. Sift 1 cup powdered sugar andfold into the meringue. Spread onto the prepared baking sheet. Bakefor 2 hours, until dry but not brown. Cool and break the meringueinto small pieces; use to decorate the top and sides of cake in amosaic pattern. Can be prepared a day ahead and stored in anairtight container.
Editor's note: The Texas-size calorie count per serving reflectsthe generous quantity of icing Graass recommends to allow forcleaning your spatula as you frost, and extra to carry to repairany damage in transport. The cake was analyzed by Cooper Clinic for16 servings. The analysis includes the cake plus glaze, filling andicing, but it does not include the optional meringue garnish.
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RememberY'all
Dont mess with Texas
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