Cash & prizes to go to culinary masters
Calling all culinarians: Think you have a winning peach recipe? If so, you're invited to compete for $500 in cash and prizes at this year's "Taste Off."
The Niagara County Peach Festival recipe contest will be held at 4:30 p.m. Saturday, Sept. 8, on the stage at Academy Park in the Village of Lewiston. The 2018 event is sponsored by the Niagara Falls Culinary Institute, Niagara Gazette and Niagara Frontier Publications.
This year, there will be three divisions for entries: food enthusiast, culinary student and children (new category). Judges for the "Taste Off" are Niagara Falls Culinary Institute Chairman Mark Mistriner; Dana DeFazio, manager of Savor Restaurant at NFCI; and Scott Beahen, director of food service operations at Niagara University.
Original recipes must include fresh peaches and be prepared from scratch. The use of pre-made products may result in disqualification. Recipes must be legible and submitted on an 8.5-by-11-inch white sheet of paper with all ingredients fully listed. The recipe must also include how many portions it can serve.
The entry must include name, address and phone number at the bottom of the paper and be mailed no later than Wednesday, Aug. 29, to Barbara Walck, Niagara County Community College, 3111 Saunders Settlement Road, Sanborn, NY, 14132.
Entries are limited to one per person. Employees of Greater Niagara Newspapers, Niagara Frontier Publications and Niagara County Community College and their families are not eligible to enter.
While the judges are deliberating, a peach shortcake-eating contest will take place on the Academy Park stage and feature local media and dignitaries.
Jeanne Green with her award-winning "Peachy Colada Crumble."
Make Last Year's Winning Recipe
Jeanne Green's "Peachy Colada Crumble" was the winning entry in the food enthusiast category at last year's Peach Festival "Taste Off."
- 6 7-ounce baking cups
- 1 fresh, ripe peaches thinly sliced and diced
- 1/2-1 cup coconut rum
- 1/2 cup brown sugar
- 1/2 cup flour
- 1 to 1 1/2 cup shredded coconut
- 3 crumbled coconut cookies
- 1 cup softened butter
Preheat oven to 350 degrees. Place cut-up peaches in the bottom of baking cups. Add rum to cover peaches. Sprinkle brown sugar over peaches. Set aside.
In a bowl, combine flour, coconut and crumbled cookies. Add butter. Mix until it looks like coarse breadcrumbs. Place mixture over peaches.
Bake 20 minutes or until golden brown and bubbly.
May serve with ice cream or whipped topping.
The 2018 Niagara County Peach Festival will be held the weekend of Sept. 6-9 at Academy Park on Center Street in Lewiston. More information can be found at www.lewistonpeachfestival.org
Youth category winning cook Kiria Gonga and her "Cast Iron Skillet Raspberry Peach Cobbler with Heavy Cream Biscuits."