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DELECTABLES EMERGE FROM DUTCH OVEN AT COOK-OFF

Published: Sunday, Aug. 22 1993 12:00 a.m. MDT

After a recent five-hour battle with the elements (rain, wind and lots of dust) Lance and Marilee Kingsford of Providence, Utah stood triumphant - the winners of the 9th Annual International Dutch Oven Society's World Championship.

The Logan Festival of the American West is an ideal background for outdoorsy chefs who "cook up" original creations in their minds, then transfer them to big black pots.Dutch oven cooking is fun for any get-together: campouts, hunting, family reunions or trips to the lake. Many local families "kettle-cook" in their own backyards.

The Kingsfords explained that their winning "Cornish with a Kick" blends typical Southwest regional flavors like cornbread, pine nuts and green chilies.

They suggest that their early ancestors might have used pheasant, duck, grouse or pinehens. For the World Championship Dutch Oven Cook-Off they chose to cook Cornish game hens because they are USDA approved.

They added jalapeno jelly and citrus glaze as "a kick for the discriminating taste."

"Truly decadent!" is the Kingsford's description of their Ginger-Caramel Macadamia Pie. No kidding! With 597 calories and 43 grams of fat per serving, nutritionists would go cuckoo! But, the event isn't a low-fat fest, but a good 'ol time to cook, eat and enjoy. So, go ahead. It's all about pots, anyway!

*****

RECIPES

CORNISH WITH A KICK

4 Cornish game hens

Stuffing:

1/4 cup butter

1 small onion, diced

1/2 cup celery, diced

1/2 cup green Anaheim chilies that have been roasted, peeled, seeds and stems removed, diced.

3 cups cornbread, coarsely crumbled (recipe follows)

1/2 cup roasted, whole pine nuts

1 teaspoon each: fresh thyme, fresh sage, minced

1/2 cup chicken broth, or more, as needed

Seasoning mixture:

3 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon garlic salt

1/2 teaspoon cayenne pepper

Chili citrus sauce:

1/4 cup lemon juice

1/4 cup lime juice

3 tablespoons jalapeno pepper jelly

Melt butter in Dutch oven and saute onion and celery until soft. Combine onion, chilies, celery, cornbread (see recipe on this page), pine nuts and spices. Mix thoroughly. Add enough broth to moisten but not saturate the mixture.

Stuff each hen with mixture, then rub the hens with Seasoning Mixture (see below). Bake in a 14-inch Dutch oven about 45 minutes with 12 coals on the bottom and 16 on the top. Baste with citrus chile sauce (see below) the last 10 minutes of cooking time.

TO PREPARE SEASONING MIXTURE: Combine and rub on poultry.

TO PREPARE CHILI CITRUS SAUCE: Combine and cook about one minute until it thickens.

To serve, carefully cut each hen in half to expose the stuffing. Additional sauce should be served warm on the side. Serves 8.

- Each serving contains 514 calories, 31 gm fat, 44 gm carbohydrates, 767 mg sodium, 101 mg cholesterol.

- Marilee and Lance Kingford

GINGER-CARAMEL MACADAMIA PIE

Pastry:

2 cups flour

1 teaspoon salt

1 cup shortening

1/3 cup ice cold water

Filling:

2 cups salted, roasted macadamia nuts

4 large eggs

1 1/2 cups brown sugar

2 tablespoons minced, candied ginger

1 tablespoon minced, fresh ginger

1 1/2 teaspoons vanilla extract

Chocolate sauce:

1/2 cup semi-sweet chocolate baking chips

1/2 cup heavy whipping cream

Mix flour and salt. Cut in shortening with pastry cutter. Make a well in center, add water, stir with fork until flour is absorbed and a ball forms. If necessary add up to one more tablespoon water to form moist dough (barely sticky). Roll out on a flour board about 1/8-inch thick. Fold in half and place in a 12-inch Dutch oven, then unfold. Spread out in bottom and up the sides.

TO PREPARE FILLING: Pour nuts into a towel and rub lightly to remove salt. Lift nuts from towel and place in pastry. In a bowl, beat to blend eggs, sugar, gingers and vanilla. Pour evenly over nuts. Cut pastry evenly 1/2 inch above the filling. Crimp pastry edges with fingers. Bake with 6 coals on the bottom and 10-12 coals on the top for 30 minutes, or until filling jiggles only slightly when pie is shaken.

TO PREPARE CHOCOLATE SAUCE: In top of double boiler, combine semi-sweet chocolate baking chips and heavy whipping cream. Stir often until chocolate is smooth and melted. Drizzle over pie before serving.

Serve with warm chocolate sauce and whipped cream. Serves 12.

Each serving contains 597 calories, 43 gm fat, 52 gm carbohydrates, 213 mg sodium, 85 mg cholesterol.

- Marilee and Lance Kingsford

CORNBREAD

1/2 cup butter

1/3 cup sugar

2 eggs

1 cup buttermilk

1/2 teaspoon soda

1 cup cornmeal

1 cup flour

1/2 teaspoon salt

Melt butter, add to sugar, stir well. Add remaining ingredients, stir until well-blended. Pour into a greased 12-inch Dutch oven. Bake about 20 minutes with 8 coals on the bottom and 12 to 16 coals upon the top.

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