Christmas Cookie Segment

December 12th, 2012.. 12-12-12

This morning I am on the SD Living Show doing my segment. Christmas Cookies! Here are the recipes. Also, I will be sending out daily recipes for a few weeks. Make sure you are on my mailing list. Submit your email information on the Home page of my site.

Cookie Baking Hints       Quadruple Chocolate Cookies

Sprinkle Sugar Cookies   Cherry Almond Spritz Cookies

Now get ready to Bake! George

Another Show... More Tips

I think I have been judging people longer then anyone! Really let me explain. 30 years ago I was asked to judge food contest at the largest county fair in the nation. Los Angeles.  After a number of years I became the culinary coordinator and had a team of judges with many contests daily. This went on for 28 years. The longest of any of my "Jobs". Today I judge contests for large food companies and the like. Over the summer I was a Judge Critic for ABC's new upcoming show The Taste with Anthony Bordian. After spending days criss-crossing the country seeing thousands of hopefuls wanting to win the limelight, here are my top ten tips for entering a contest. Also here is a new baking show casting this next week. www.cbsbakingshow.com 

Here are my top 10 tips for the process. 

As a judge of many contests over the years here are my top 10 things to look out for in these open calls:

1. Read all of the information and do what it says. Put together your application etc.
2. Show up about 2 hours after the start of the open call. The first few hours are people that camp overnight. They are not fresh, their food is not fresh and you want to be fresh! 3. Pick a dish that will hold well for a few hours (no refrigerated things).
4. Don't go crazy... Make something that you do well and is simple. A great butter cookie will win over a complicated pastry that is just so so.
5. Don't go for any of the new flavor combinations such as Salted Caramel, Chocolate and Chilies.. These will be flavors that many people will use. Set yourself out of the normal.
6. Be very very excited, right with you get out of your car, don't loose the smile. People are watching you and you don't even know it.  
7. Wear age and size appropriate clothing.
8. You get only a small area to show off your creation and a little bit (normally 3 minutes) to plate and present your dessert.. Be ready. If lets say you are doing a chocolate cake with fudge frosting. Have a pedestal cake plate with the chocolate cake and a slice out, with and a small dessert plate with the slice and a fork on it.
9. You can "theme" yourself and your dessert. Make lemon bars and have an apron on with lemons.
10. Be natural! most of the time your score is 50% of the food and 50% of your personality and story. Have something exciting to say that is as exciting as your dessert.   

Good Luck!

Pecan Cake with Pecan Praline Glaze

Its Monday. Thursday is "Feast" day! The last few weeks I was teaching in the Midwest (Ohio, IL and IN) fall pastry classes and a few donut classes too. Today I made 3 pumpkin pecan cheesecakes for the Thursday feast. I am going to drive to Napa area to have dinner with some friends and their family. Fall in Napa is a crisp time of year... Maybe I will bring some apples home!

Here is a Pecan Cake with the richest glaze. Next week be looking for my huge newsletter packed with holiday goodness!

Have a great Thanksgiving! 

Pecan Cake 

The South

Food wise I think of pecans, peaches and peanuts. The three “P’s”.  This past week while teaching in Birmingham Alabama I came across a historic peanut roasting plant. I enjoy history, food history and plant tours! (I also snuck in a tour of The Golden Flake snack factory before my flight home).

Along the brick lined Morris Street and red brick buildings that dated into the late 1880s and early 1900s I came across the Peanut Depot, which began, roasting these legumes in 1907. Prior to that the building was a printing facility. They have 3 large roasters that can hold 100 pounds each, and these are made of cast iron with a manufacturing date of 1900 made in Peoria, IL by the Bartholomew Company.  100 year old roastersThey also have a newer (75 year old) smaller roaster that looks more like something you would use for coffee beans for when they only need a small batch.

Peanuts come in Salted, Raw and Cajun styles. You can also enjoy a southern treat of boiled peanuts. Bags come in a variety of sizes and the burlap gift bags are the best! 

Peanut Depot

Since 1907

Lex Legate ~ Owner

2016 Morris Avenue

Birmingham, LA 35203

205-251-3314

www.peanutdepot.com

If you want to see the roasters in full force, I suggest that you arrive before 9am early in the week. 

Recipe: Here is my Old Fashion Peanut Brittle 

Hallmark's Home and Family Show Oct 23rd, 2012

Here is the recipe from the Hallmark Home and Famly Show from Tuesday October 23rd, 2012

Pumpkin Maple Cheesecake 

Savory Taco Cheesecake

Here is the link to purchase books and the featured Cheesecake Pans from the show.

Pans and Books. 

Here is the site if you missed the show: Hallmarks: Home and Family Show. 

Thank you so much!
George