Grits Fritters (makes 32 portions)

 

1 cup uncooked quick-cooking grits
4 cups milkClick to see savings
1 teaspoon saltClick to see savings
1 1/2 cups (6 oz.) shredded extra-sharp white Cheddar cheeseClick to see savings
1/2 cup cooked and finely crumbled bacon (about 8 slices)
Click to see savings2 green onions, mincedClick to see savings
1/2 teaspoon freshly ground pepper
2 large eggsClick to see savings
3 cups Japanese breadcrumbs (panko)
Vegetable oil

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1. Prepare grits according to package directions, using 4 cups milk and 1 tsp. salt. Remove from heat, and let stand 5 minutes. Stir in cheese and next 3 ingredients, stirring until cheese is melted. Spoon mixture into a lightly-greased 8-inch square baking dish or pan, and chill 4 to 24 hours.

2. Roll grits into 1 1/2-inch balls. Whisk together eggs and 1/4 cup water. Dip balls in egg wash, and roll in breadcrumbs.

3. Pour oil to depth of 3 inches in a large, heavy skillet; heat over medium-high heat to 350°. Fry fritters, in batches, 3 to 4 minutes or until golden brown. Drain on paper towels. Keep fritters warm on a wire rack in a pan in a 225° oven up to 30 minutes. Serve warm.

4. Make ahead: Prepare recipe as directed through Step 2. Cover and chill in a single layer up to 4 hours. Fry as directed. You may also prepare through Step 2 and freeze on a baking sheet for 30 minutes or until firm. Transfer to a zip-top plastic bag, and freeze. Cook frozen fritters as directed in Step 3, increasing cooking time to 5 to 6 minutes or until golden and centers are thoroughly heated.

 

 

 

 

Sweet and Sour Meatballs- (makes 32 portions)

                                             
2 pounds ground beef
1 egg
1 onion, chopped
1 pinchsalt
1 (12 fluid ounce) can or bottlechili sauce
2 teaspoonslemon juice
1 cupgrape jelly

1.In a large bowl, combine beef, egg, onion and salt. Mix together, then shape into little balls.
2.In a slow cooker combine chili sauce, lemon juice and grape jelly. Stir in meatballs and cook on high for 4 to 5 hours.

 

Cucumber Canapé- (makes 32 portions)Find local grocery deals. Edit your ZIP code and select your favorite grocery stores to see what ingredients are on sale right now.

 

1 (12-inch) seedless cucumber or 4 (4-inch) Kirby cucumbersClick to see savings
1 (5.2 oz.) package spreadable herb-garlic cheese (2/3 cup)Click to see savings
3 tablespoons sour cream$Click to see savings
4 ounces thinly sliced smoked salmon

1. No more than 1 hour before serving, cut 32 crosswise slices of cucumber; arrange on a serving plate
2. Mix cheese and sour cream in a bowl until smooth; spoon into a pastry bag fitted with a large star tip and pipe onto cucumber slices.
3. Cut salmon into 32 pieces; shape each into a roll and place on cheese mixture. Garnish with dill, if desired, and serve.

 

 

                                                                                      Mint Julep

2 cups cold water
1-1/2 cups sugar
3/4 cup lemon juice
6 mint sprigs
5 cups ice cubess

2-1/2 cups ginger ale, chilled

1.In a large bowl, combine the water, sugar, lemon juice and mint. Let stand for at least 45 minutes.
2. Strain and discard mint. Place ice cubes in two 2-qt. pitchers; add half of the lemon mixture and ginger ale to each. Garnish with lemon and mint if desired.Yield: 13 servings

 

 

                                Long Island Vegetable Soup –(makes about 10 servings)

 

2 lb (1 kg) winter squash (such as Kabocha, Delicata, Acorn...) or a regular pumpkin*
2 medium red bell peppers, cleaned and cut into small pieces
1 medium onion, chopped
2 Tbsp olive oil
2 1/2 cups (700 ml) vegetable stock
salt
pepper
2 Tbsp sour cream

1. If using the whole squash, peel away its skin. Then cut it into the quarters. Using large spoon, scoop out pulp and seeds from each quarter. Cut into slices, then - into small bite-size chunks.
2. In a large saucepan, heat the olive oil. Add onion and peppers and saute until they become soft, for about 5 minutes. Add squash chunks to the pan, and carry on cooking, stirring occasionally, until it starts to soften and turn golden.
3. Pour the stock into the pan, season with salt and pepper. Bring to the boil, then simmer for about 10-15 minutes until squash gets very soft and easy to mash. Puree everything with a blender until you get a smooth soup.
4. Add the sour cream and bring the soup once again to boil. Taste for the last time and add some salt and pepper if needed. (Festival chef also added heavy whipping cream)

 

 

                                                        J. Gatsby’s Party Pork Chop (12 portions)

 

Porkchop             12 - 6 oz portions
Salt                       season chops evenly
Pepper                season chops evenly
Butter- salted    ¾ cup
Fresh Parsley     ¾ cup
Honey Mustard                6 tablespoons
Fresh Sage          ¼ cup

1. Sprinkle chops evenly with salt and pepper, and place on a wire rack in an aluminum foil-lined broiler pan.
2. Stir together 3/4 cup of butter, 6 tablespoons of honey mustard, 12 teaspoons of sage, and 3/4 cups of parsley in a bowl until blended. Top each chop with 1 rounded Tbsp. butter mixture.
3. Broil 5 inches from heat 8 to 10 minutes or until a meat thermometer inserted into thickest portion registers 155°.

 

                                                            Garlic Chive Mash (6-8 portions)

 

4 to 6 pounds Yukon gold potatoes, peeled
Kosher salt and freshly ground black pepper
1 cup heavy cream
1/2 stick (1/4 cup) unsalted butter
4 cloves garlic, lightly crushed
3 sprigs fresh thyme
2 tablespoons chopped chives

1.  Put the cut potatoes into a large pot, cover them with cold water, and add a large pinch of salt. Bring to a boil and simmer until the potatoes are fork tender, about 20 to 30 minutes. Drain well.
2. Meanwhile, in a small pot heat the cream, butter, garlic, and thyme. While the potatoes are still warm, press them through a potato ricer or food mill into a bowl. Stir in the warm cream a bit at a time, straining out the solids, until the potatoes are fluffy. Season with salt and pepper and gently fold in the chives. Serve immediately.

 

 

                                               Zucchini and Squash Ribbons – (12 portions)

1 pound of Carrots         
1 pound of Zucchini
1 pound Yellow Squash
2 tablespoons Butter
1 tablespoon Garlic
½ teaspoon salt
¼ cup Fresh Basil
¼ teaspoon Pepper

1.  Cut carrots, zucchini, and squash into thin slice lengthwise with a vegetable peeler or mandoline slicer.

2.  In a large skillet, melt butter.

3.  Add garlic and saute for 2 minutes.

4.  Add carrots and saute for 2 minutes.
5.  Add zucchini, squash, salt, pepper, and basil.  Cook until tender.

 

 

 

                                                               Green Light Quiche (8 portions)

 

1 refrigerated pie crust (half of 15-ounce package)
2 tablespoons (1/4 stick) butter
2/3 cup chopped shallots (about 3 medium)
5 cups sliced assorted mushrooms (such as chanterelle, stemmed shiitake, oyster, crimini, and button; 12 to 14 ounces), large mushrooms halved
4 large eggs
2/3 cup half and half
1/3 cup whole milk
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon freshly grated or ground nutmeg
1 1/2 cups (packed) coarsely grated Fontina cheese (about 7 ounces), divided

1. Preheat oven to 450°F. Unroll crust completely. Press firmly onto bottom and up sides of 9-inch-diameter deep-dish glass pie dish. Bake until light golden brown, pressing on sides of crust with back of spoon if crust begins to slide down sides of dish, about 17 minutes. Reduce oven temperature to 325°F.
2. Meanwhile, melt butter in heavy large skillet over medium-high heat. Add shallots; sauté until beginning to soften, about 2 minutes. Add mushrooms; sprinkle with salt and pepper and sauté until mushrooms are tender and beginning to brown, about 8 minutes. Transfer to plate; spread out to cool slightly.
3. Whisk eggs, half and half, milk, 1/2 teaspoon salt, 1/2 teaspoon pepper, and nutmeg in large bowl to blend. Stir in 1 cup Fontina cheese and sautéed mushrooms. Pour filling into crust. Sprinkle remaining 1/2 cup cheese over quiche.
4. Bake quiche until puffed, golden brown, and just set in center, about 45 minutes. Cool 30 minutes. Cut into wedges.

 

 

                                                   Carraway’s Apple Crisp (8-12 portions)

Filling

3 pounds Pippin apples or Granny Smith apples, peeled, cored, cut into scant 1/4-inch thick slices

1/2 cup sugar

2 tablespoons (packed) golden brown sugar

3 tablespoons unsalted butter, melted

2 tablespoons all-purpose flour

2 teaspoons ground cinnamon

1/2 teaspoon ground allspice

Generous pinch of salt

Topping

3/4 cup unbleached all-purpose flour

1/2 cup (packed) golden brown sugar

1/4 cup sugar

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

1/4 teaspoon ground allspice

7 tablespoons chilled unsalted butter, cut into 1/2-inch cubes

1/2 cup old-fashioned oats

 Filling

1. Toss all ingredients in large bowl. Let stand while preparing topping.

Topping

1. Preheat the oven to 400 degrees. Mix together first 6 ingredients. Add butter, using your hands until the mixture is crumbly. Add oats. Transfer filling to a greased 9×9 baking dish. Sprinkle topping evenly over.
2. Bake crisp until topping is golden, for about 40 minutes. Reduce oven temperature to 350°F. Bake until apples are tender when pierced with small sharp knife and filling is bubbling, cover pie loosely with foil if topping and crust are browning too quickly, about 30 minutes to an hour longer. Serve warm or at room temperature.

 Find local grocery deals. Edit your ZIP code and select your favorite grocery stores to see what ingredients are on sale right now.

 

 

                                                       Stuffed Mushrooms (28 mushrooms)

1/2 cup Italian-style dried bread crumbs
1/2 cup grated Pecorino Romano
2 garlic cloves, peeled and minced
2 tablespoons chopped fresh Italian parsley leaves
1 tablespoon chopped fresh mint leaves
Salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
28 large (2 1/2-inch-diameter) white mushrooms, stemmed

1. Preheat the oven to 400 degrees F.
2. Stir the bread crumbs, Pecorino Romano, garlic, parsley, mint, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend.
3. Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Serve.