MOFGA Has Two Recipe Contest Winners
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 $280,000was 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 l/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 l/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.
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.