Three Big Winners of the Harvest Fair Contest Share Their Success Secrets

“It tastes absolutely gorgeous and brilliant,” she said of the sauce. “The pineapple has a beautiful color and the Riesling gives the impression of eating the freshness of the fruit.”

Like many Wine Country cooks and chefs, Carson believes less is more, so she doesn’t add any preservatives or extraneous ingredients.

“All of my sauces have very few added ingredients so you get the real flavors,” she said. “They are naturally shelf stable.”

Carson, who grew up in Forestville, said three of the Sonoma sauces are sold at Roost General Store in Windsor, the store next door in Santa Rosa and Housley Napa Valley, a tasting room in downtown Napa. .

She’s working on getting the award-winning pineapple-riesling sauce on the shelves, and then releasing the peach-moscato sauce, which won a double gold medal.

At home, Carson enjoys cooking with fruit sauces and putting them in frostings for his cakes.

“It’s fun and easy and for any age,” she said. “It’s good on pancakes and waffles too.”

The following two recipes are from Jeannette Barbieri of Society Bakery and Cafe. This cookie won Best of Show and a double gold medal.

Ginger Molasses Cookie

Makes about 24 cookies

4 ½ cups all-purpose flour

2 tablespoons of grated fresh ginger

1 tablespoon of cinnamon

2 teaspoons of ground cloves

1 tablespoon of baking soda

1 teaspoon of salt

1 teaspoon ground black pepper

1 ½ cup unsalted butter

1 cup granulated sugar

1 cup firmly packed brown sugar

½ cup of molasses

2 eggs

Turbinado or sanding sugar, to garnish

In a large bowl, sift together the flour, spices, baking soda, pepper and salt. In another bowl, beat together butter and sugars until fluffy. Then add the molasses and the eggs.

With the mixer on low speed, gently add the flour mixture about ½ cup at a time. Cover the bowl and refrigerate the dough for 30 minutes.

When ready to bake, preheat the oven to 350 degrees. Line three cookie sheets with parchment paper. Use a small ice cream scoop to make dough balls. Sprinkle with turbinado or sanding sugar.

Place cookie dough balls 2 inches apart on cookie sheet and bake for about 12-14 minutes. Take out of the oven and let cool down.

This is a casual recipe for a panini using Habañero peach jam from Society Bakery and Cafe, which won a double gold medal in the 2021 gastronomic competition. Barbieri uses bread from the Goguette bakery in Santa Rosa.

Pork and peach panini

Makes 1 panini

Two slices of good quality bread

Olive oil

2 thick slices of brie-style cheese

½ apple, thinly sliced

2 slices of bacon, cooked

Habañero Peach Jam, for bread

handful of arugula

Lightly oil two slices of bread

Place bread oil side down on a cast iron pan. Add two thick slices of Brie to a slice of bread.

Place the apple slices on the brie. Add two slices of bacon and grill for 4 to 5 minutes.

Remove the two pieces of bread from the grill and spread Habañero peach jam on the top slice of bread. Add arugula, close and enjoy!

The following recipe is from Bethany Barsman of OTL Fine Catering. It won the prize for the best use of poultry in the Aperitif category. Tamarind paste is available in the Asian section of regular grocery stores or in Asian markets. She recommends tasting the dough, as some are more sour than sweet, and adjust to your preference.

Thai chicken sliders

Made 6 cursors

For the pancake:

1 pound of ground chicken

1 tablespoon of tamarind paste

4 green onions, finely chopped

¼ cup cilantro, finely chopped

1 tablespoon of garlic, finely chopped

1 tablespoon of fresh ginger, finely chopped

1 tablespoon of sweet chili sauce, preferably Mae Ploy

1 tablespoon of fish sauce

Vegetable oil, enough to coat the pan

For the sesame and soy aioli:

2 cups of mayonnaise (Best Foods or homemade)

¼ cup sesame oil

¼ cup soy sauce

¼ cup of honey

For the coleslaw:

2 cups Asian coleslaw mix

1 tablespoon of lime zest

Salt and pepper to taste

For the bread :

6 miniature brioche buns, halved

For the galette: Gently mix all the ingredients together, being careful not to over mix. Heat a sauté pan on the stove coated with the oil of your choice and bring to medium heat.

Take a 3 ounce ice cream scoop and pour the chicken mixture into the hot pan, then flatten. Sear for about 3 minutes, until golden brown. Flip and brown the other side, about 2 minutes, until cooked through. Remove from the pan and let stand.

For the sesame soy aioli: Combine all ingredients and adjust to taste.

For the coleslaw: Toss the Asian coleslaw mixture with the lime zest. Add ½ cup of sesame soy aioli and mix well. Add salt and pepper to taste.

To assemble: Spread the buns with aioli. Add the chicken patty to the bottom bread and put the coleslaw on top. Secure the top loaf with a bamboo spike.

Note: you will have extra aioli. Store in a jar in the refrigerator for up to a week. It’s excellent on fish and other seafood!

Editor-in-Chief Diane Peterson can be reached at 707-521-5287 or [email protected] On Twitter @ dianepete56

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