Recipes

Recipe by Kalei Chandler, London, Ohio First place and Best of Show, Ohio Wines Entree, 2018 Baking temperature: 132º F Baking time: 16 hours Yield: 2 pounds Ingredients 2 beef chuck roast 1 cup red wine * 2 sprigs fresh rosemary 6 sprigs fresh thymes 6 cloves fresh garlic 2 bay leafs 2 tbsp. coarse

Recipe by Brad Berg, Springfield, Ohio First place, Grilling Competition (Turkey), 2018 Baking temperature: 400º F Baking time: 30 minutes Yield: 4 servings Ingredients Turkey: 2 Turkey thighs, skin-on, boned (alternatively, turkey wings) 1/3 cup Ras El Hanuound spice mix ¼ cup unsalted butter, softened 1 tbsp. raw honey Harissa Yogurt Sauce: 1 cup plain

Recipe by Chuck Nider, Columbus, Ohio First place, Chili (Hot), 2018 Baking temperature: n/a Baking time: 3 hours Yield: 3.5 quarts Ingredients 5 lbs. ground beef 1 medium onion, minced 3 cloves of garlic 1 small can of green chilies, diced 1, 32 can/package of chicken broth 1 tbsp. Tabasco sauce 1, 8 oz. can

Recipe by Nancy Radke, Gahanna, Ohio First place, EGGstra (Egg-stra Savory), 2018 Baking temperature: 350º F Baking time: 55 – 60 minutes Yield: 8 servings Ingredients 1 loaf white bread ¼ cup olive oil 8 eggs 3 ½ cups half & half ½ cup grated parmesan cheese-divided 2 ½ Greek seasoning blend (ex: Penzey’s) ½

Recipe by Bonnie Elliot, Plain City, Ohio First place, Farm to Table, 2018 Baking temperature: n/a Baking time: n/a Yield: 6 – 8 servings Ingredients 1, 8 oz. package of cream cheese 1 cup mayonnaise 2 tsp. curry powder 1 tsp. kosher salt 6 cups chopped cooked chicken (from Bluescreek Farm meat and Market, Plain

Recipe by Catherine L. Blackwood, Columbus, Ohio First place, Chili (Mild/Medium), 2018 Baking temperature: n/a Baking time: 40 minutes Yield: 6 servings Ingredients 5 canola oil, divided 2 chuck roast cut into ¾ “ cubes Kosher salt and freshly ground black pepper 4 cloves garlic, finely chopped 3 freshly chopped basil leaves 1 large onion,

Recipe by Catherine L. Blackwood, Columbus, Ohio First place and Best of Show, Ohio Wines (Wine Creation), 2018 Baking temperature: n/a Baking time: n/a Yield: 8 servings Ingredients 3 cups white grape juice, chilled ½ cup orange liqueur, such as Coinstreau ¼ cup superfine or granulated sugar 3 tbsp. honey 1 medium nectarine, pitted and

Recipe by Margaret Casey, Columbus, Ohio First place, Quick Breads (Muffins), 2019 Baking temperature: 350º F Baking time: 20 – 25 minutes Yield: 12 muffins Ingredients 2 cups King Arthur Whole Wheat Flour ½ cup almond flour 1 tsp. cinnamon 2 tsp. baking powder ¼ tsp. salt ¼ tsp. baking soda ½ cup melted coconut

Recipe by Kristyne McDougle, Lorain, Ohio First place and Best of Show, Sauces (All Other), 2019 Baking temperature: n/a Baking time: n/a Yield: 4 pints Ingredients Zest of 10 lemons 2 cups of bottled lemon juice 8 whole eggs 14 egg yolks 2 tsp salt 5 cups sugar 1 ½ cups melted butter Instructions Sterilize

Recipe by Margaret Santelmann, Seville, Ohio First place and Best of Show, Pickles and Relishes (Pickles), 2019 Baking temperature: Water bath Baking time: 20 minutes Yield: 8 pints Ingredients 4 pounds of cucumbers 2 yellow onions 2 bell peppers (1 orange and 1 red) 6 cups apple cider vinegar 2 cups water 4 cups sugar

Recipe by Jennifer Noble, Granville, Ohio First place and Best of Show, Jellies (Berry), 2019 Baking temperature: n/a Baking time: n/a Yield: 6 cups Ingredients 3 ¾ cups prepared juice (about 4 quarts of fully ripe strawberries) ½ tsp butter or margarine 1 box SURE-JELL Fruit Pectin 4 ½ cups sugar Instructions Stem and crush

Recipe by Jennifer Noble, Granville, Ohio First place and Best of Show, Jams and Marmalades (Peach), 2019 Baking temperature: n/a Baking time: n/a Yield: 7 cups Ingredients 4 cups prepared fruit (about 3 lbs. fully ripe peaches) 2 tbsp. fresh lemon juice 1 box SURE-JELL Fruit Pectin 5 ½ cups sugar, measured into separate bowl

Recipe by Bonnie Elliott, Plain City, Ohio First place and Best of Show, Yeast Bread (Favorite Bread-Savory), 2019 Baking temperature: 350º F Baking time: 25 – 30 minutes Yield: 1 ½ lb. bundt loaf Ingredients 1 ¼ cups water, 80° F 2 tbsp. butter, softened 1 ½ tbsp. sugar 1 ¼ tsp. kosher or sea

Recipe by Mary Juhasz, Strongsville, Ohio First place and Best of Show, Honey and Bee items (Bread), 2019 Baking temperature: 400º F Baking time: 25 – 30 minutes Yield: 2 loaves Ingredients 1-2 tbsp. chopped Rosemary ¼ cup oil 1 ½ tbsp. dry yeast 2 ½ cups warm water ¾ cup honey 7-8 cups all-purpose

Recipe by Shelly Sturdevant, Lithopolis, Ohio First place, Honey and Bee Items (Cookies), 2019 Baking temperature: 325º F and 300º F Baking time: 30 minutes and 45+ minutes Yield: 24 pieces Ingredients 1 lb. frozen phyllo dough, thawed 3 cups coarsely ground walnuts, roasted 1 tsp. ground cinnamon Two 4 oz. sticks of salted butter,

Recipe by Karen Haldeman, Cincinnati, Ohio First place and Best of Show, Ohio Wines (Dessert), 2019 Baking temperature: 350º F Baking time: 35 minutes Yield: One 8” square cake Ingredients Pudding: 1 cup pitted dates 1 cup Bokes Creek Winery’s Frasca Frenzie 4 tbsp. unsalted butter, melted ¾ cup dark brown sugar, packed 2 eggs

Recipe by Arijit Ghosh, Columbus, Ohio First place and Best of Show, Cake (Other), 2019 Baking temperature: 350º F Baking time: 25 minutes Yield: 12- 14 servings Ingredients  Walnut Caramel Crunch: ½ cup light brown sugar 5 tbsp. Butter 3 tbsp. whipping cream 1 cup chopped walnuts Dulche de Leche Buttercream: 9 oz. unsalted butter,

Recipe by Terri McCarty, Hamilton, Ohio First place, Quick Breads (Vegetable Bread loaf), 2019 Baking temperature: 350º F Baking time: 55 – 60 minutes Yield: 8 slices Ingredients 3 cups all-purpose King Arthur Flour 4 tsp. baking powder 1 tsp. salt ½ tsp. baking soda 1 cup coarsely shredded zucchini ¾ cup shredded sharp cheddar

Recipe by Pam Shammo, Gibsonburg, Ohio First place and Best of Show, Candies – Fudge (Other), 2018 Baking temperature: n/a Baking time: n/a Yield: 2 pounds Ingredients ½ stick of butter (1/4 cup) 3 cups mini marshmallows ½ cup granulated sugar ½ cup heavy cream 3 packets of apple cider drink mix 3 cups white