Recipe Contest!
From Glen Ivy Executive Chef Bill Wavrin
What’s your favorite holiday recipe that features seasonal, local ingredients? And what makes it so special? Why does your family love it so? And would you be willing to share your recipe (and the story behind it) with the rest of us?
From now until November 8th, I invite you to send me your recipe and the story behind it. A photo would be great too, if you have one!
I’ll be looking for recipes that use seasonal and regional ingredients as well as really great stories that let me know why this recipe is meaningful. And if you need some inspiration, check out our November Challenge. I am hoping that we can inspire each other to share and deepen the connection between the food we prepare for our families and friends, particularly when we are using ingredients that are grown close to home or have regional significance. These relationships can be an integral part of how we experience food. Myself, I have as much fun visiting with my local farmers, fishermen, and wine makers as I do in the kitchen!
Don’t worry if your recipe isn’t original. If your family’s favorite holiday comes from Martha Stewart Magazine, it’s no problem, just please do your best to give credit where credit is due.
Click here to SUBMIT ENTRIES BY EMAIL NO LATER THAN NOVEMBER 8.
Entries should include:
- Recipe
- The story of what makes it special to you
- Photo (optional)
- Contact information (Email, full name, address and phone number)
On November 22, I will announce my three favorite entries and a final contest winner. These three will enjoy a free lunch on me, and the winner will also have their recipe featured on my menu at Café Solé for the month of December!
1 Large Pkg Cranberry Jello
follow instructions to make jello get it started to set.
2 Apples peel core and dice
2 Pears peel core and dice
1 can Ocean Spray whole cranberries
1 cup diced nuts pecans or walnuts.
1 small can mandarins orange slices.
Once Jello is almost set add remaining ingredients mix well.
Allow Jello salad to complete setting before serving.
Whip cream optional for garnish.
Secret Mashed Potatoes
3lb bag of yukon potaoes
Olive Oil as needed
8oz sour cream
4 clove garlic
8 pieces of bacon
2 cups shredded cheese, mozarella/cheddar fine
2TB horseradish
1/8 cup fresh parsley
salt and pepper to taste
Wash but do not peel potatoes. Bake the bacon on a cookie sheet in oven on wax paper until crispy and cool.Add the garlic to the water. Drain potatoes and puree with garlic. Add desired amount of Olive Oil but leave a little dry. Add bacon, horseradish and parsley, and blend.
Add salt and pepper to taste, and then add sour cream until mixer is moist and smooth. Put into a meatloaf/bread pan, add cheese to top and bake at 350 for 15 minutes.
This recipe has been a favorite for my family because it has gotten rid of the gravy, butter and I use nonfat sour cream. With the added use of the horseradish it becomes a low glycemic food and everyone enjoys it so much. There is never any left over. I have a few diabetics in my family and they can now eat potatoes for the holidays. Small portions of cours.
I would like to submit my “sweet squash rings” for the November holiday recipe contest. I am trying to find your email, so I can submit the info. Please email me with the correct contact info. Thank you.
My recipe:
http://cook-out-loud.blogspot.com/2010/02/acorn-sweet-rings.html
Thank you for your consideration,
Danielle Barrom-Sergi
Hi Danielle,
All recipe submissions can be sent to contest@glenivy.com! Good luck!
Anne’s Holiday Salad
6 CSpring Salad Mix/Spinach leaves
1 C-Fresh Blueberries and/or dried cranberries
6 T Toasted Pinenuts fried in butter (watch so not to burn)
Parmesean Croutons-
1 C fresh grated or shaved parmesean cheese spread thin in a fry pan on medium heat until melted and crispy. Turn over and fry until brown on both sides. Cool/crunch into salad.
Dressing:
1/2 C Virgin Olive Oil
3-5 T of Fresh lime juice
Sea Salt and Black Pepper to taste
(optional Herbs de Provence added to dressing)
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