Journal Sentinel contributors
This year's Wisconsin State Fair culinary contests drew hundreds of entries in dozens of divisions. Journal Sentinel contributors tested a few of the winners — and are happy to support the judges' choices.
This was a Best of Division winner fromKatelyn Pelzek of Hales Corners.
Chocolate zucchini cake
Makes 12 to 16 servings
Recipe tested by Nancy Stohs
For the cake:
- ½ cup vegetable oil
- ⅓ cup sour cream
- 1¼ cups granulated sugar
- ¼ cup packed brown sugar
- 3 eggs
- 2 teaspoons vanilla extract
- 2½ cups flour
- ½ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ cupbuttermilk
- 3 cups finely shredded zucchini (about 3 medium)
- 1 cup miniature chocolate chips
For chocolate ganache:
- 1¼ cups semisweet chocolate chips
- ½ cup whipping cream
- 2 tablespoons miniature chocolate chips
Make cake: Heat oven to 350 degrees. Coat a 12-cup bundt pan with vegetable oil spray. In a large bowl, beat the oil, sour cream and sugars until creamy. Add eggs and vanilla and beat again. In a separate bowl, stir together the flour, cocoa powder, baking powder, baking soda and salt.
Add dry ingredients to egg mixture alternately with the buttermilk and zucchini until everything is incorporated. Stir in chocolate chips gently with a rubber spatula.
Pour batter into prepared pan. Bake in preheated oven until a toothpick or knife inserted into center of cake comes out mostly clean, 50 to 60 minutes. Remove and cool in pan 15 minutes, then invert cake onto a plate and cool completely.
Make ganache: Place the chocolate chips and cream in a microwave-safe bowl. Heat 30 seconds. Stir until melted and creamy. Let cool 5 to 10 minutes, then spoon over top of cake. Sprinkle with chocolate chips and let set. Store in a tightly sealed container.
*****
A judge's favorite from Jan Schwartz of Franklin:
Curried zucchini salad
Recipe tested by Cathy Jakicic
Makes 6 to 8 servings
- 2 cups spiral-cutzucchini
- ½ cup pineapple tidbits, drained
- 1 cup grape tomatoes, cut in half
- ¼ cup dried cranberries
- ¾ cup chopped walnuts
- 1 Granny Smith apple, diced
- 1 can sliced water chestnuts, drained, cut in half
- ½ cup julienned red pepper
- ½ cup julienned yellow pepper
- 1 green onion,green part only, cut fine
For the dressing:
- ½ cup mayonnaise
- ½ cup sour cream
- ½ teaspooncurry powder
- Salt and pepper to taste
Place the vegetables, fruit and walnuts, except for green onion,in a large bowl. Combine.
Mix the dressing ingredients together until well combined and pour over salad. Stir to coat ingredients. Place in the refrigerator to chill several hours. Top with sliced green onionand serve.
*****
This is a judge's favorite from Carrie Hayek of Wauwatosa.
Cinnamon raisin twist bread
Recipe tested by Cathy Jakicic
Makes about 16 slices
- ¾ cup plus2 tablespoonswhole milk, warm (105-110 degrees)
- 1 packet(2¼ teaspoons) Red Star Platinum Instant Yeast
- 3¼ cups flour, divided
- ¾ cup sugar, divided
- ¾ teaspoonfine sea salt
- 2 tablespoonsunsalted butter, melted
- 2 eggs, room temperature, divided
- 1½ tablespoonscinnamon
- 1 teaspoonwater
- ½ cup raisins
In the bowl of a stand mixer fitted with the paddle attachment, combine the warm milk and yeast. Let stand about 5 minutes until foamy.
In large mixing bowl, whisk together 3 cups of flour, ¼ cup sugar and salt. With the mixer on low speed, gradually add half the flour mixture to the yeast mixture. Beat until just combined. Add one egg and melted butter and continue to beat on low. Gradually add the remaining flour mixture, beating until a soft dough forms. Switch to the dough hook and knead on low for 5 minutes, adding remaining ¼ cup flour if needed. Dough should be smooth.
Spray a large bowl with cooking spray and place dough in bowl, turning the dough to cover sides and top with oil. Cover loosely and allow to rise for about 1 hour in draft-free place until doubled in size.
Spray a 9-by-5 loaf pan with cooking spray.
In a small bowl, whisk the remaining egg and 1 teaspoonwater for egg wash. Set aside. In another small bowl combine the cinnamon and remaining ½ cup sugar and stir to mix. Set aside.
Turn the dough onto a lightly floured surface and roll to a 16-by-8 inch rectangle. Brush about half the egg wash onto the dough, covering entire surface. Sprinklecinnamon sugar over egg wash and sprinkle with raisins.
Starting at a short end, tightly roll up the dough into a log. Place log seam side down. Cut the log in half lengthwise, all the way through. Twist the two dough halves three or fourtimes and place twisted dough into loaf pan. Cover loosely and allow to rise in a draft-free place for about 1 hour, until doubled.
Heat oven to 350 degrees.
Brush the top of the dough with the remaining egg wash. Bake for 50-60 minutes, placing foil over bread iftop is getting too brown. Loaf should register 190 degrees in center. Remove from oven and allow to cool in pan about 10 minutes. Remove from pan and allow to cool on cooling rack.
