Winning is as Easy as Cake (with a Cherry Maple Glaze) 
World Wide Gourmet FoodsMonday, January 1, 1900WOODINVILLE, Wash., May 5, 2008 - The Second Annual World Wide Gourmet Foods Recipe Contest concluded April 30, 2008. The team at World Wide Gourmet Foods was in awe of the hundreds of responses from all across the nation. Even more impressive was the quality of hors d’oeuvres, snacks, meals, and desserts that the testers had tried throughout the month of April. World Wide Gourmet Foods, Home of Alaska Smokehouse and The Famous Pacific Dessert Company would like to thank every entrant in this contest. Look for our other contests in the coming months.
Now, the time everyone has been waiting for.
Grand Prize
S.S. from Shelby Township, MI
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Smoked Salmon Cakes with Cherry Maple Glaze
4 tablespoons butter, divided
2 tablespoons minced celery
2 tablespoons minced red bell pepper
2 tablespoons minced onion
1 can Canned Wild Alaskan Salmon, drained and flaked
4 ounces Natural Smoked Salmon Fillet, flaked
1 large egg, lightly beaten
1/3 cup fresh breadcrumbs
1 teaspoon dill
1 teaspoon Old Bay Seasoning (or other seafood seasoning)
1/4 cup maple syrup
1/4 cup cherry juice
2 tablespoons dijon mustard
Melt 2 tablespoons butter in a large non-stick skillet over medium heat. Add celery, bell pepper, and onion, and sauté, until softened, about 4 minutes. Place in a medium-sized mixing bowl. Add canned salmon, smoked salmon, egg, breadcrumbs, dill, and Old Bay Seasoning. Mix lightly. Form into four patties. Let sit for 15 minutes to blend flavors.
Add remaining butter to skillet. Add salmon patties, and sauté until browned. about 2 minutes per side. Remove from skillet and place on a broiler pan.
Preheat broiler to 450 (or “broil” setting).
Place maple syrup, cherry juice and mustard in a small saucepan. Bring to a boil over medium setting, and cook for 4 minutes, or until thickened. Spoon equally over top of salmon patties. Place until broiler, and cook until glaze is bubbly.
Remove from broiler and place on serving plate. Garnish with a dill sprig, and serve. |
Second Prize
A.B. from Makawao, HI
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SAVORY SMOKED "SALMONWICHES"
4 fresh croissants, split in half lengthwise
Filling:
8 ounces Alaska Smokehouse Pepper Garlic Smoked Salmon Filet, flaked
1/2 cup sour cream
1/2 cup mayonnaise
1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped
1/3 cup grated Parmesan cheese
1/3 cup shredded Swiss cheese
2 green onions, finely chopped (use both green and white parts)
Topping:
2 tablespoons butter or margarine, melted
1 cup soft fresh bread crumbs
1/2 teaspoon dry Italian seasoning, finely crushed
Preheat oven to 350F. Place croissants, cut side up, on large rimmed cookie sheet. In a medium mixing bowl, combine all filling ingredients and spread evenly on croissants. In a small mixing bowl, blend topping ingredients gently with a fork until combined. Distribute evenly on top of filling. Bake 15-20 minutes or until heated through. Serves 8. |
Third Prize
D.M.R from Topsfield, MA
Gourmet shops have them in the show case. Mini cheese cakes! Assorted toppings that glisten under the lights! Raspberry and Lime make a scrumptious combination. Quick to make. Impossible to ignore. Quite possibly you ‘ll have a second and if not they freeze nicely for another time. Of course in my house we never have to do that!
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The Famous Pacific Dessert Company Gourmet Raspberry –Lime Mini Cheesecakes
crust:
1 - 5 oz Box The Famous Pacific Dessert Company Key Lime Decadence Tea Cookies
1 - 5 oz Box The Famous Pacific Dessert Company Raspberry Decadence Tea Cookies
filling:
2 – 8 ounce blocks cream cheese, softened
2 eggs
3/4 cup sugar
1 1 /2 teaspoons vanilla
topping:
1 1/2 cups The Famous Pacific Dessert Company Raspberry puree
1 /4 cup reserved cookie crumbs
Preheat the oven to 350 degrees.
A mini cheese cake pan that is Teflon lined is used the way it is. A cupcake pan should use paper / foil liners. (The size is about the same)
For the crust grind the lime and raspberry cookies together in a mini processor or even in a small baggie with a rolling pin. Remove 1/4 cup of the crumbs and reserve for topping. Divide remainder of the crumbs evenly into the bottom of the cups/liners and press down.
To prepare the filling blend in a small mixing bowl the cream cheese, egg, sugar and vanilla. Fill the muffin liners with the mixture. Bake for 15-17 minutes.
Cool the cheesecakes in the muffin tin. Remove when cooled to a serving platter.
Gently warm the raspberry puree in a small saucepan over low heat or in the microwave. Spoon a generous amount (1 tablespoon) over each mini. Dust with reserved cookie crumbs.
Yield: 12 mini gourmet cheesecakes |