BOOK 2 -- WEEK 50
Your Best Fair Food
It's county fair season and, sure, we love the real deal -- funnel cakes, kettle corn, snow cones, deep-fried curiosities, corn dogs and other items on-a-stick -- but what if we could have all those things made with quality ingredients? And clean fryer oil? How great would that be?
140 entries
About the
Contests
These are not your usual contests. We have a slightly nutty system but it works. Together, the Food52 community has created two cookbooks this way -- there's no stopping us now. Read about it
Read about it »
Contest Slideshow
State Fair Cream Puffs
photo 1 of 18
The ingredients: milk, flour, bourbon, heavy cream, butter, cocoa powder, eggs and sugar.
photo 2 of 18
Standard cream puff procedure: we brought the milk and butter just to a boil with a pinch of salt and some water.
photo 3 of 18
photo 4 of 18
We stirred in the flour and returned the mixture to the heat, stirring constantly. After a few minutes, a rich dough forms.
photo 5 of 18
Now for the rebellious, yet genius, move! You transfer the dough to a food processor and pulse it for a bit to cool it down.
photo 6 of 18
When it's no longer blazing hot, we added the eggs little by little with the mixer running.
photo 7 of 18
And this is what we ended up with: a gorgeous, silky pâte à choux.
photo 8 of 18
Time to pipe!
photo 9 of 18
Amanda used her pastry bag to create perfect round puffs.
photo 10 of 18
A little egg washing session.
photo 11 of 18
photo 12 of 18
Perfect puffs!
photo 13 of 18
Hardlikearmour has you slit the puffs and then return them to the oven (now turned off) to dry out a little more.
photo 14 of 18
This wooden spoon is earning its keep today.
photo 15 of 18
To make the cream filling, you whisk together the cream, cocoa powder and sugar and let it sit for a bit. Then, you whip it up.
photo 16 of 18
A touch of bourbon goes in right at the end.
photo 17 of 18
The puffs were beautifully soft and tender inside.
photo 18 of 18
Contest Slideshow
Bread and Buttermilk Fudge
photo 1 of 13
To make the fudge, you'll need: buttermilk, breadcrumbs, lemon zest, corn syrup, vanilla extract, salt, baking soda, sugar and butter.
photo 2 of 13
First step: toasting the breadcrumbs. Then, you stir in the lemon zest.
photo 3 of 13
For the fudge, we mixed together the buttermilk, butter, sugar, salt, baking soda and corn syrup and got it boiling.
photo 4 of 13
Amanda butters the pan, while Merrill whisks to dissolve the sugar.
photo 5 of 13
The fudge starts out looking like this...
photo 6 of 13
Several minutes later, it looks like this.
photo 7 of 13
The drizzle test. You want the fudge to come together in a ball when you drop it in ice water, but still be soft to the touch when you pinch it.
photo 8 of 13
Looks like dulce de leche!
photo 9 of 13
Whipping the mixture lightens and softens it.
photo 10 of 13
Then, you can work in the breadcrumbs.
photo 11 of 13
We found using our fingers was helpful at this point.
photo 12 of 13
We patted it into the buttered dish and chilled it.
photo 13 of 13
Yum!
All Entries
-
Vegetable Muffuletta
added by Anitalectric
almost 2 years ago -
Chicken Fried Macaroni and Cheese
added by mrslarkin
almost 2 years ago -
Kebapcheta with Tzatziki
added by inpatskitchen
almost 2 years ago -
Golgappa or panipuri
added by Panfusine
almost 2 years ago -
Mumbai 'ishtyle' Pao Bhaji
added by Panfusine
almost 2 years ago -
Indian Style potato salad (Chaat)
added by Panfusine
almost 2 years ago -
Street side Vada Pao
added by Panfusine
about 2 years ago -
Watermelon chili sliders
added by Sagegreen
almost 2 years ago -
Sev batata puri
added by Panfusine
almost 2 years ago -
Snap Crackle Pop!! Bombay Bhel puri
added by Panfusine
almost 2 years ago -
vegetable & chutney sandwich
added by Panfusine
almost 2 years ago -
Spiced elephant ears
added by Sagegreen
almost 2 years ago
