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Posts tagged as minnesota state fair

Coconut Milk Panna Cotta With Maple Syrup

Posted by Stephanie Meyer on Sep 3, 2013 at 12:18pm

Coconut Milk Panna Cotta with Maple SyrupSo long Minnesota State Fair! It was a wild ride this year, loads of food fun despite soul-sucking heat followed by mercifully cool breezes…which in turn drew the largest crowds I’ve ever experienced.

Yikes!

I tend to indulge in savory foods when I’m out there, mostly in the form of pork (this year I enjoyed pig wings, porketta sausage, pork chop on a stick, and bacon) and of course, my fair favorite french fries. After the salt and sweat, dragging a cooler full of cooking demo ingredients back to my car, and sitting in a sea of traffic, I would put my feet up and cackle with delight to indulge in the cool, creamy panna cottas I alluded to in my last post. I made a big batch a couple of weeks ago and enjoyed them all fair long, threatening to end up photo-less because I seemed to find plenty of time to eat the panna cottas and no time to photograph them.Coconut Milk Panna Cotta with Maple SyrupSometimes I ate them with fresh blueberries, which have been spectacular this season, and are a match made in heaven with a hint of cardamom warming the creaminess. Mostly I ate them plain because I wanted to marvel at the complexity of tropical coconut milk sweetened with cold-climate maple syrup. Was I over-tired with a blown out palate? Utterly. And yet even on a normal eating day, coconut milk and maple syrup are two of my favorite ingredients, each with so many layers of essence, delicious in both savory and sweet dishes. On paper they don’t belong together but trust me, it’s a beautiful pairing.Coconut Milk Panna Cotta with Maple SyrupI should add that panna cottas are the perfect party dessert. They are as easy as a sneeze to prepare yet somehow feel fancy enough for guests, especially if you serve them from pretty demitasse cups (my favorite way; less fussy than inverting them). Keep the garnish simple for a light and refreshing effect; in this case, a scattering of fresh berries and a drizzle of maple syrup. Done.

If you missed last Friday’s Foodie Roundtable on Minnesota Public Radio’s Daily Circuit show, have a listen here as Andrew Zimmern, James Norton, and I were put on the spot answering host Kerri Miller’s (and the live audience’s) fair food trivia questions. Hot seats! Tough questions! But so much fun. I’ll take this opportunity to say that I would love to see more gluten-free treats at the fair. Foxy Falafel’s cheese curds with honey dipping sauce? Fair-goers would go crazy for them!Amanda Paa, Stephanie Meyer, Minnesota Wine Country

Amanda Paa, Stephanie Meyer, Minnesota Wine CountryThat said, there are plenty of naturally gluten-free goodies to be had. Bookmark for next year the fantastic write-up Amanda Paa of Healthy Life, Happy Cook blog did of our presentation pairing gluten-free fair foods to Minnesota wines at the Minnesota Wine Country exhibit. We had a blast! As did chef Scott Pampuch and I pairing and sharing grilled sausages and pickled cabbage with the crowd.

If you’re a panna cotta fiend like I am, see also:
Goat Cheese Panna Cotta with Honey & Berries and Sweet Corn Panna Cotta with Bacon & Blue Cheese
Sweet Corn Panna Cotta with Fried Sage

Recipe for Coconut Milk Panna Cotta with Maple Syrup at TC Taste/Minnesota Monthly Magazine.

Fried Cheese Curds

Posted by Stephanie Meyer on Aug 28, 2012 at 10:27am

fried cheese curds stephanie meyer fresh tart

You probably don’t want to know this, but it’s seriously easy to make fried cheese curds at home. In fact, in the time you spend in line at the Minnesota State Fair, sweating your brains out while standing on a smushed-curd covered floor, you could have whipped up a batch at home and EATEN it. Kablam!

So in case you couldn’t hack the line, or your kids got too cranky before the cheese-curd portion of the day, I offer this fast tempura version for your kitchen. A combination of rice flour and corn starch yields a shatteringly crisp exterior (that just happens to be naturally gluten-free).

Assuage fried-food guilt by dipping a few sliced vegetables in the batter too. I had fried mushrooms for breakfast just this morning, in fact, as a quick test to make sure that I could recommend the batter for vegetables…all good. I suspect strips of bell pepper, zucchini, onions (of course), dill pickles, or asparagus would all work beautifully. I guarantee that little balls of leftover risotto and mashed potatoes are crispy-gooey fabulous. (Breakfast of champions for me today, oy…)

Recipe for Fried Cheese Curds at TC Taste/Minnesota Monthly Magazine.