Culinary Arts

Chairpersons: Sandra Weagant – 613-989-2823 & Karen Lewin – 613-227-8153

Committee: Betty Milne, Doreen Daly, Stacey Weagant, Lori Unsworth

It is with a sad heart that we say good bye to June MacMillan. She was a loyal committee member and a wonderful exhibitor at our fair. She will be greatly missed.

Special thanks to the sponsors of the 2017 Culinary Arts Section:

Weagant Farm Supplies, Sandra and Bill Shaver, Montroy Family, Fawcett Family, Yazz  Spa on Wheels, Jim Duncan, Smyth’s Apple Orchard, Sandra Weagant, Country Fair Baking, Betty Milne

Culinary Arts 2017 Rules

All first time exhibitors are exempt from the contest entry fee that all other entrants must pay.  All classes are open competition to all exhibitors, including Juniors, except those marked with Age Restrictions. Only one entry is allowed per category. Exhibits must be in the Exhibit Hall no later than 11:30am on Friday, August 18^th and remain until 4:00pm Sunday, August 20th, 2017. All pie entries are a generous piece of pie except where listed.  Please bring a small plate and plastic bag to leave one piece for show when a whole entry is required. Note that entries are not refrigerated. Chairperson is not responsible for goods after 4 pm Sunday, Aug. 20th. All entries must include a completed and folded tag and be displayed on paper or plastic plates in plastic bags or see through covering. Winners of Special Prizes will have their photos submitted to the sponsoring company.

Please follow these Rules for Country Fair Classes (CF1-12):

1. All contestants must submit entries that were made using the sponsor’s product.
2. A product label must accompany each entry as proof of purchase.
3. All Country Fair Class entries will be judged on appearance, taste, texture and creativity of recipe and presentation. Decision of the judge(s) will be final.
4. Entrant’s name and address AND RECIPE must be submitted with each entry.
5. All first place winners must submit recipe, proof of purchase, photograph and signed release form giving permission to the sponsors to use the winner’s name, recipe and/or photograph in any other advertising or publicity without payment.
6. The agricultural society will forward signed release forms, recipes and photos of the first place winners. A list of the names and addresses of the 2^nd and 3^rd place winners will be sent to country fair sponsor.

 

2017 Country Fair Classes

CF1. Cake Special in Memory of Lila Fawcett – Sponsored by Brent Fawcett

Entire chocolate Layer Cake with icing. Entrants may pick up their cakes after 4pm on Friday. A piece will be left for display.  Prizes $25, $18, $16, $14, $12

CF2. Robin Hood Special 1 Generous piece of your Best Homemade Cake (named).  Robin Hood Flour Proof of Purchase is required. www.robinhood.ca

1^st -$25.00 Gift Certificate     2^nd- $10.00 Gift Certificate

If you win, you could go to the National Contest and win $100.

Judging for contests will be based on appearance, taste, texture and recipe creativity.

CF3. Robin Hood Junior Special (16 years or under): 3 Oatmeal Chocolate Chip Cookies, on a plate. Proof of purchase is required.

1^st -$15.00       2^nd -$5.00

CF4. Crisco Special: 3 Tarts, any kind. No canned filling. Proof of purchased required.

1^st Product Gift Certificate value of $25.00, 2^nd Product Gift Certificate value of $10.00

CF5. Bernadin Special 1: Cooked Blueberry Jam.  Must use Bernadin pectin and provide proof of purchase.  1^st Prize Product Gift Certificate value of $20.00 plus rosette ribbon

2^nd Prize: $10.00

CF6. Bernadin Special 2: Bernadin Gift Pack Competition. Using Bernadin Mason jar & SNAP Lid, display 3 home canned products in a gift pack (additional decorations & products allowed). Judges select winner based on creativity, quality of product & appropriateness of presentation.

1^st Prize: $20 Gift Certificate   2^nd Prize: $10.00

CF7. Bernardin Special 3: Best of Show Award. Fair’s “Best Home Canning” entry submitted in a Bernadin Mason jar & SNAP Lid as selected by the Judge from among qualifying entries in the Jams and Pickles Sections.

Prize: $30.00 Gift Certificate

CF8. Bernardin Special 4: Creative Craft Award. Best decorative or functional home craft using a Bernardin mason jar(s) and/or 2-piece SNAP Lid.

Winner eligible for National Contest.

1^st Prize: $20.00 Gift Certificate  2^nd Prize: $10.00

CF9. Kitchen Colouring: One (1) Page of Adult Colouring in a see-through protective cover depicting any food or kitchen theme.

Prize: 1^st $5.00 2^nd $3.00 3^rd $2.00

CF10. Smyth’s Apple Orchard Special. Single serving of your favourite dessert made with apples. Judging will be on flavour, quality and appearance.

Prize: Two $10.00 Gift Certificates

CF11. Junior – Chocolate Chip Cookie Competition – Ontario Association of Agricultural Societies for youth up to age 15 years. 4- homemade plain chocolate chip cookies (no nuts), on a disposable plate (no larger than 23 cm) in a plastic bag. Maximum cookie size is 3” (6.75 cm) and no smaller than 2” (5cm). 1^st Prize: $5.00 2^nd Prize: $4.00 3^rd Prize: $3.00. 1^st place winner will be eligible to enter at the OAAS District 1 competition where 8 cookies will be required for judging.

CF12. Daddy’s Tea Biscuit Special: Sponsored by Betty Milne. Use this recipe.

Prizes. 1^st $25.00 2^nd $15.00 3^rd $10.00

Daddy’s Tea Biscuits

2 cups Flour
4 teaspoons Baking Powder
1 tablespoon Sugar
½ teaspoon Salt
½ cup Butter
1 Egg + Enough Milk to make 1 cup of liquid (approx. ¾ cup milk)

1. Crack egg into a 1 cup measure and add enough milk to fill cup.
2. In a separate bowl, Mix flour, baking powder, salt and sugar
3. Cut butter into flour until crumbly
4. Add egg mixture to dry ingredients to make a soft dough. Kneed lightly.
5. Roll out and cut into 2 inch rounds.
6. Bake at 425 F for 10 to 12 minutes

Open Classes

 Winner of Highest points in Open Classes will receive a $50 Gift Certificate from Yazz Spa on Wheels.

 Bread and Buns            Prizes   $5.00   $4.00   $3.00   $2.00

1. 3 White rolls (rolls are baked individually/not attached on a pan).
2. ½ loaf of Whole Wheat bread (at least 60% whole wheat).
3. ½ loaf of Bread Machine Multi-Grain bread.
4. ½ loaf or mini loaf pan of Rye Bread.

Quick Breads:               Prizes   $5.00   $4.00   $3.00   $2.00

Sponsored by Bill & Sandra Shaver of South Mountain.

Enter ½ of a loaf or use a mini-size loaf pan

1. Banana Loaf.
2. Lemon Loaf (may be glazed).
3. Cranberry Fruit Loaf
4. Apple Cinnamon Loaf (nuts or raisins may be added only).

 

Muffin Contest: Sponsored by the Montroy Family of South Mountain

Prizes   $5.00   $3.00   $2.00

1. 3 Banana Chocolate Chip Muffins
2. 3 Blueberry Muffins
3. 3 Zucchini Muffins

*** Fruit and/or nuts are allowed for any of the above muffins***

Cookies                            Prizes   $4.00   $3.00   $2.50

1. 3 Peanut Butter Cookies
2. 3 Oatmeal Raisin Cookies
3. 3 Molasses Cookies

PIES                                      Prizes   $6.00   $5.00   $4.00   $3.00

Sponsored by Sandra Weagant.

1. 1 generous piece of Raisin Pie, no canned filling.
2. 1 generous piece of Blueberry Pie, no canned filling.
3. 1 generous piece of Apple Pie, no canned filling.

Jams  “The Professor’s Special” ***Note: Sealed jars only, no wax on jars.***

Prizes   $20.00   $15.00   $10.00   $5.00

1. Strawberry cooked jam.
2. Any jelly, labelled.
3. Peach cooked jam.
4. Raspberry cooked jam.

Pickles                              Prizes   $4.00   $3.00   $2.00   $1.75

1. Dill Pickles, sliced or whole
2. Beet Pickles
3. Bread and Butter Pickles
4. Any Pickle not already listed above (Eg: Carrot, Scapes, Bean, etc)
5. Any Relish- must identify
6. Homemade Salsa

Sweets                               Prizes   $5.00   $4.00   $3.00

1. 3 of 2×2 Date Squares on a plate
2. 3 of 2×2 Lemon Squares on a plate
3. 3 of 2×2 Maple Syrup Squares (recipe included at end of Culinary Arts)
4. 1 generous piece of Carrot Cake, iced
5. 5 pieces of any homemade Fudge Candy

33. Weagant Farm Supplies Ltd Cake Special – A cake decorated to celebrate Canada’s 150^th Birthday. It also must include Weagant Farm Supplies’ corporate logo. Go to weagantfarm.com to view the wheel and ploughshare logo. Judging based on appearance and taste.

Prizes   $75.00   $50.00   $25.00   $15.00   $10.00

Junior Culinary Section

 16 years and under    Prizes   $4.00   $3.50   $3.00   $2.50   $2.00

34. 1 Decorated Cookie to celebrate Canada’s 150^th Birthday (no larger than 6”)
35. Rice Krispies Insect with edible decorations (butterflies, ants, etc) max 8” plate.
36. 3 Chocolate Chip Cookies.
37. 3 Chocolate Haystack Cookies
38. 3 Muffins, any kind.
39. 2 cupcakes decorated in red and white (may use a mix)
40. Decorated hard-boiled egg
41. Edible jewellery
42. 3 of 2” x 2” Brownies
43. Cereal Snack (put your favourite cereal, dried fruit, nuts etc into a Sandwich Size Ziplock Bag)
44. 3 Peanut Butter cookies
45. See section under Country Fair Special Classes for youth for OASS Chocolate Chip Cookie Competition.
46. See section under Country Fair Special Classes for youth Robin Hood Junior Special. See CF3. Under age 12.

 Recipes

 Maple Syrup Squares

Bottom:

1 C Flour
¼ C Brown Sugar
½ C Butter
Pat into 8X8 pan and bake 5 minutes at 350F.

Topping:

2/3 C Brown Sugar
1 C Maple Syrup
2 Eggs
2Tbsp Flour
¼ C Butter
¼ Tsp Salt
½ Vanilla
Combine brown sugar and maple syrup. Place on stove and simmer until sugar dissolves. Cool. Add eggs, flour, butter salt and vanilla. Pour over bottom layer.
Layer 2/3 C Pecans on top.

Bake at 425F for 10 minutes and then reduce heat to 350F and bake for 30 minutes or less. It could be as little as 10minutes.  Do not over-bake. Should be firm, but not too soft.