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MOF&G Cover Winter 1999-2000

 


  You are here:  PublicationsMaine Organic Farmer & GardenerWinter 1999-2000MOFGA Notes   
 MOFGA Notes – Winter 1999 Minimize


MOFGA Has Two Recipe Contest Winners

Chocolate Sin
Newman's Own Southwestern Rosti Pancakes

Newman's Own will donate $10,000 to MOFGA this year, thanks to two MOFGA Members, Eric Rector and Sharon Tisher, who each were one of sixteen runners up in the annual Newman's Own Recipe Contest. Newman's Own, a Westport, Connecticut corporation founded by Paul Newman, fulfills its corporate slogan ("Shameless Exploitation In Pursuit of the Common Good") by donating all after-tax profits to charity. The Annual Recipe Contest allows members of the public with a flair for creative cooking to designate just where some of those donations go. This year, over $280,000 was given away to charities chosen by nine finalists and sixteen runners up who submitted original recipes using Newman's Own products. The grand prize was $50,000 (donated to "Create A Smile" for a "Drowning Pool of Praline in a Chocolate Tart"). Eric's and Sharon's winning recipes are printed below. For information about next year's contest, call 1-800-272-0257. They will also send you a booklet with all this year's winning recipes.

Chocolate Sin

By Eric Rector

4 bars (3 oz. each) Newman’s Own Organics Sweet

Dark Chocolate with Orange Oil

5 Tbsp. butter, cut into pieces

7 large eggs, separated

1 cup sugar

Whipped cream (optional)

Preheat oven to 350°F. Grease well 8- or 9-inch springform pan; dust with flour.

Melt the chocolate with butter very slowly in the microwave, or over boiling water, stirring to mix as it melts; set aside.

Beat egg whites with mixer at high speed until they just begin to stiffen, gradually add 1/2 cup sugar and continue beating until just at stiff peak (when you lift the mixer blade the egg whites where the blade exits the mixture stands straight up, without nodding over). Be careful not to over-beat.

Beat the egg yolks with remaining 1/2 cup sugar with mixer at high speed until the mixture almost triples in volume, becomes very pale, and falls in a distinct ribbon off the mixer blade (about 5 minutes).

Mix melted chocolate with yolks until they turn a uniform coffee color, then fold the egg whites into this mixture, scraping down one side of the bowl with a spatula, across the bottom, where the chocolate mixture is, and up the other side of the bowl. folding the chocolate mixture into the middle. Repeat. At first this may seem hopeless, but within a few minutes, the mixture will suddenly become a uniform pillowy chocolate fluff. Pour the mixture into the springform pan.

Bake 30 minutes at 350°F. Then turn oven control down to 250°F and bake 30 minutes longer (total baking time 60 minutes). Turn the oven off, open the door. and let sit 30 minutes. This develops a crunchy crust on top of a rich creamy cake below. Serve with a dollop of whipped cream.

Makes 16 servings.

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Newman's Own Southwestern Rosti Pancakes

By Sharon Tisher

1 lb. organic red potatoes

1 medium onion, coarsely grated and patted dry

2 heaping Tbsp. Newman’s Own Hot Salsa

1 tsp. chili powder

1 tsp. ground cumin

1/2 tsp. salt

3/4 cup shredded Monterey Jack cheese

Tbsp. vegetable oil or nonstick cooking oil

Toppings:

Newman’s Own Hot Salsa

Sour cream

Chopped fresh cilantro leaves

Preheat oven to 400°F. Coarsely grate unpeeled potatoes
and pat dry with paper towel. In bowl, mix potatoes, onion, salsa, chili powder. ground cumin and salt.

In nonstick 10-inch skillet with heat-safe handle, heat 2 teaspoons oil over medium heat; add half of potato mixture, patting down with spatula to cover bottom of skillet. Top with cheese. leaving 1/2 inch border; cover with remaining potato mixture, patting with spatula to edge of skillet.

Cook 8 minutes, or until golden on bottom, occasionally shaking skillet to prevent sticking. Invert onto plate; add 2 teaspoons oil to skillet and slide pancake back into skillet. Cook 8 minutes longer, shaking skillet occasionally. Place rosti in oven and bake 10-25 minutes until potatoes are tender. Cut into wedges to serve. Serve with toppings. Makes 4 first-course servings.

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