The “Locally Grown Strawberries” contest and “N.C. Mountain Trout Cook-Off” were held during the opening weekend of the 2014 N.C. Mountain State Fair.
The strawberry cooking contest garnered 11 entries from amateur chefs, who were asked to prepare dishes using at least one cup of locally grown strawberries. The strawberries could be fresh, home-frozen, canned, dried or home-preserved. Dishes were judged on taste, creativity, appearance and ease of preparation.
Twelve-year-old Emma Gates of Buncombe County took home first place and $100 for her “Strawberry-Basil Frozen Yogurt” dessert. Jenna Ross of Buncombe County placed second and earned $50 for her “Sweet Strawberry Soup-a” recipe. In third place, Buncombe County resident Connie Pegg earned $25 for her recipe for “Strawberry Jalapeño Tomato Jam.” An honorable mention was given to Sharon Gates of Buncombe County for her “Summertime Strawberry Lemonade Pie.”
The trout cook-off also received 11 entries. The contest asked chefs to create their favorite trout recipes using at least 4 ounces of N.C. trout per serving. Dishes were judged on taste appeal, appearance, originality of recipe and ease of preparation.
Connie Pegg of Buncombe County won over the judges with her recipe for “Totally Terrific Trout Chowder.” The dish earned Pegg first place and $200. Tracy Hord of Macon County placed second with her recipe for “Cool Summer Soup with Smoked Trout,” and earned $150. Third place and $100 was awarded to Rheta Merrell of Rutherford County for her dish, “Over the Rainbow Trout Treasures.” Lacey N. Grogan Davis of Buncombe County earned an honorable mention and $50 for her “Mountain Trout Salad” recipe.
Following are the winning strawberry and trout recipes:
STRAWBERRY-BASIL FROZEN YOGURT
2 cups fresh strawberries, sliced
1 cup sugar
2 tablespoons fresh basil, chopped
1 teaspoon lime juice
1 cup strawberry Greek yogurt
1 cup heavy whipping cream
Stir together strawberries and sugar in a medium bowl. Let stand for 30 minutes, stirring occasionally.
Pour the strawberry mixture into food processor. Add lime juice and pulse the mixture nine times or until the berries are almost pureed. Scrape down sides as needed.
Whisk together yogurt and whipping cream in a medium bowl until smooth. Once smooth, stir the strawberry mixture into the yogurt mixture until well blended. Chill for 1 hour in the refrigerator.
Once chilled, pour the strawberry mixture into a freezer container of a 1½ quart electric ice cream maker. Start the ice cream maker on low. The mixture should start to thicken around 15 minutes. After 30 minutes the machine will start to slow down. The mixture should be thicker around 45 minutes.
Once thickened, take the container out of the ice cream maker and put it in the freezer until ready to serve.
TOTALLY TERRIFIC TROUT CHOWDER
3 tablespoons butter
1/2 cup chopped onion
1/3 cup chopped celery
2 cups diced potatoes
2 carrots, diced
2 cups chicken broth
1/8 teaspoon Old Bay seasoning
1 teaspoon salt
1 teaspoon ground black pepper
1 1/2 pounds cooked N.C. trout, diced
1 cup half-and-half
1 15-ounce can creamed corn
8 ounces cheddar cheese, shredded
Melt butter in a large pot over medium heat. Cook onion and celery until tender. Stir in potatoes, carrots, broth, Old Bay, salt and pepper. Bring to boil. Reduce heat, cover and cook about 20 minutes or until potatoes are tender. Stir in trout, half-and-half, corn and cheese. Cook until heated through.