Winning Recipes!

Best BBQ or Savory Main Course, Candy McMenamin, South Carolina

Bistro Mushroom and Steak Salad with Espresso Vinaigrette

This is a great bistro-style, main course salad that’s easy to put together. Marinate the steak and make the coffee and walnut oil dressing in advance. Then all you have to do is cook the steak and mushrooms and plate everything together at the last minute!

Ingredients

1 cup strong brewed decaf coffee
1 tablespoon extra virgin olive oil
1 shallot, sliced thin
1/2 teaspoon garlic powder
2 tablespoons cracked black peppercorns
4 beef strip loin steaks, about 3/4-inch thick
1 pound mixed mushrooms (button, cremini, Portobello, shitake), sliced
1 (12 ounce) package mixed greens
4 ounces crumbled goat cheese
Garnish: chopped walnuts

Espresso Walnut Vinaigrette: 
2 tablespoons walnut oil
2 tablespoons extra virgin olive oil
2 tablespoons strong brewed decaf coffee
2 tablespoons balsamic vinegar
1 tablespoon chopped fresh thyme
2 tablespoons chopped walnuts

Garnish: chopped walnuts

Directions

  1. In a large heavy-duty food safe plastic bag, combine coffee, olive oil, shallot, garlic powder and peppercorns. Add the steaks and turn to coat well. Seal bag and place in refrigerator to marinate at least 2 hours or up to 12 hours.
  2. Meanwhile, prepare vinaigrette. In a small bowl, whisk all vinaigrette ingredients together, except walnuts. Refrigerate until needed, then add walnuts.
  3. Remove steak from marinade and pat dry. Discard marinade. Place steaks in 12-inch skillet and cook until browned, about 4 minutes per side for medium-rare. Remove and hold. Place mushrooms in hot skillet and cook, stirring constantly, until tender, about 3 minutes.
  4. Arrange salad greens on four large plates. Top evenly with warm mushrooms. Carve steaks into 1/4-inch strips and place evenly on mushrooms. Drizzle vinaigrette over salads. Crumble goat cheese evenly over each serving. Garnish with more chopped walnuts.

 

Best Do-Ahead Dessert (without chocolate), Nikki Norman, Florida

Double Coffee Ice Cream Floats

Wonderful, old-fashioned coffee ice cream floats ¬– what more could one desire on a hot summer day? This recipe evoked “front porch nostalgia” for one of our judges…

Ingredients

2 cups heavy whipping cream
1 cup half and half
1 cup granulated sugar
1/2 cup brown sugar
1/2 teaspoon salt
4 large egg yolks, beaten
1 cup strong brewed decaf coffee
1 tablespoon vanilla extract
8 cups strong brewed decaf coffee, chilled
8 cups club soda, chilled
Garnish: cold whipped cream

Directions

  1. In a heavy medium saucepan combine whipping cream, half and half, granulated sugar, brown sugar and salt. Heat over medium heat until mixture almost comes to a boil, stirring frequently.
  2. Very slowly add egg yolks to mixture while whisking constantly. Continue cooking and whisking for 4 minutes. Remove from heat. Stir in coffee and vanilla. Let cool. Strain mixture into a bowl. Cover and refrigerate until thoroughly chilled.
  3. Place coffee mixture into bowl of ice cream maker and process according to manufacturer’s directions. Freeze ice cream at least two hours or up to a day before serving.
  4. To assemble floats, place scoops of ice cream into 10 tall soda glasses. Top with coffee and club soda. Top each with a dollop of whipped cream. Serve with a straw and long spoon. (Makes 10 servings.)

 

Best Do-Ahead Dessert (with chocolate), Pow Wow Hot Fudge Sauce, Donna Noel, Maine

Pow Wow Hot Fudge Sauce

WOW! This sauce is stunning ¬¬– literally! Donna tells us she cooks for a family of “hotheads” (that love hot and spicy foods). But when we tested this we all agreed on a bit of advice before you proceed: add the Tabasco LITTLE BY LITTLE!

Ingredients

1/3 cup heavy cream
2 tablespoons dark corn syrup
1 tablespoon butter
6 ounces bittersweet (70%) dark chocolate, chipped
1/4 cup strong brewed decaf coffee
1 tablespoon fresh decaf coffee beans, ground to dust
1 tablespoon Tabasco sauce, or to taste
1 teaspoon cognac or rum, (or vanilla or rum extract)
1/4 teaspoon ground cinnamon
Pinch nutmeg

Directions

  1. In a heavy bottom saucepan, place cream and corn syrup. Slowly heat mixture to simmering.
  2. Remove pan from heat and whisk in butter, chocolate, brewed coffee and ground coffee beans. Continue to whisk mixture together until silky and chocolate is completely melted.
  3. Whisk in Tabasco (to taste), cognac, cinnamon and nutmeg.

Serving Suggestions

Serve over ice cream or pound cake. Drizzle over thin wedges of pecan and pumpkin pie wedges.

Place sauce in a fondue pot for dipping whole strawberries and sponge cake cubes.

Thin sauce in a small bowl with milk (2/3 cup sauce to 1/3 cup milk). Drizzle the thinned mixture in streams over serving platters before plating with fresh fruit, whole nuts, cookies and small cakes.

Dip baked Madeline cookies and shortcake sticks in Pow Wow Hot Fudge Sauce!