Guide to summer food festival recipes, including recipes for chicken jambalaya, garlots, zucchini gazpacho and cranberry sour-cream coffee cake.
Traveling to summer food festivals are a fantastic way to visit America and enjoy the best food that region serves up. Alice M. Geffen and Carole Berglie share a few of the summer food festival recipes they have tried below.
GONZALES JAMBALAYA FESTIVAL
1 large chicken, cut up
4 large onions, chopped
3 cloves garlic, chopped fine
3 cups water
2 cups long-grain rice, rinsed
1/2 cup chopped scallion greens salt and pepper to taste
1/2 teaspoon cayenne pepper
In a large cast-iron pot, brown the chicken over high heat in its own fat until it turns dark, dark brown — about 1 hour. Add the onions and garlic and fry until they turn brown, too — about 10 minutes more. Add the water and simmer the chicken until tender, about 30 minutes. Add the remaining ingredients and stir lightly. Bring the liquid to a boil and cook over medium heat until most of the water is gone and the rice starts to puff. Stir the mixture carefully, lower the heat, and cover to cook slowly until done, about 30 minutes more. When done, season with more cayenne pepper if desired. Serves 6.
Per serving: 319 cal., 38 g pro., 54 g carbo., 5 g fat, 377 mg sodium. USRDA: 20% iron, 51% vit. B6.
GILROY GARLIC FESTIVAL
2 tablespoons vegetable oil
1 medium onion, chopped
18 cloves (about 1 large head) garlic, peeled and chopped
1 pound chopped beef
4 tomatoes, peeled, seeded, and chopped pinch cumin salt and pepper to taste
8 spring roll wrappers
Vegetable oil for deep frying
1-1/2 cups grated Parmesan cheese
Heat the oil in a heavy skillet; add the onion and garlic and cook until wilted. Then add the meat and fry until it changes color. Add the tomatoes and cook the mixture until it is dry, about 10 minutes. Add cumin, salt, and pepper. Let the mixture cool.
Separate the spring roll wrappers and put 1 heaping tablespoon filling on each roll along the diagonal. Fold one corner over the filling, then fold over the shorter two ends and roll the wrapper until the remaining end piece is wrapped around the filling. Moisten the end with a little water to make it stick.
Heat the oil to 375 degrees Fahrenheit and deep fry the garlots, 2 at a time, for 5 to 7 minutes. Drain on paper towels, then sprinkle with grated Parmesan cheese and serve hot. Makes 8 garlots.
*We used easier-to-find wonton wrappers, with excellent results.
Per serving: 344 cal., 20 g pro., 15 g carbo., 30 g fat, 5 mg cholesterol, 255 mg sodium. USRDA: 16% iron, 15% vit. A, 27% vit. C, 15% calcium.
INTERNATIONAL ZUCCHINI FESTIVAL
1 small zucchini, cut into 1/4 inch cubes (about 1-1/2
1 small onion, minced
1 green pepper, minced
1 clove garlic, minced
2 medium tomatoes, peeled, seeded, and diced
1-1/2 cups chicken broth, skimmed
2 cups tomato juice
2 tablespoons lemon juice
1/2 teaspoon Tabasco sauce
1 teaspoon salt
2 tablespoons olive oil
Place the vegetables and chicken broth in a blender. Spin for 1 minute, so that the ingredients are minutely chopped but not pureed. Then pour the mixture into a large bowl and add the remaining ingredients. Stir, then chill for a couple of hours. Serve ice cold. Serves 4 to 6. Per 1/6 recipe: 86 cal., 3 g pro., 10 g carbo., 5 g fat, 376 mg sodium. USRDA: 32% vit. A, 80% vit. C.
MASSACHUSETTS CRANBERRY FESTIVAL
1 stick butter or margarine
1 cup sugar
2 large eggs
1 teaspoon baking soda
1 teaspoon baking powder
2 cups all-purpose flour
1/2 teaspoon salt
1 cup sour cream
1 teaspoon almond extract
1 can (8 oz) whole cranberry sauce
1/2 cup chopped nuts
2/3 cup confectioners' sugar
2 tablespoons warm water
1/2 teaspoon almond extract
Cream together the butter or margarine and sugar. Add the eggs one at a time and mix well. Sift together the dry ingredients. Add the creamed mixture alternately with the sour cream, then stir in the almond extract. Spoon half the batter into a greased 10 inch tube pan, spread with half the cranberry sauce, and sprinkle with half the chopped nuts; repeat. Bake for 40 to 55 minutes at 350 degrees Fahrenheit, or until a cake tester comes out clean. Let cool. While cake cools, prepare the glaze. Beat the sugar with the water until smooth, then flavor with extract. Spread glaze on cake and let set before serving. Serves 8.
Per serving: 523 cal., 6 g pro., 72 g carbo., 25 g fat, 103 mg cholesterol, 487 mg sodium. USRDA: 18% vit. A, 17% calcium.
EDITORS NOTE: These recipes are excerpted from the book Food Festival by Alice M. Geffen and Carole Berglie, copyright © 1986 by Alice M. Geffen and Carole Berglie and reprinted with the permission of Pantheon Books, division of Random House, Inc. The book is available for $9.95 plus $l.00 shipping from Random House, Westminster, MD.
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