Congratulations to our recipe contest winners and thanks to everyone who entered the contest.
Our judges loved the recipes and had a fabulous time reviewing them!
Here are the winners! Check out their delicious winning recipes and the inspiration behind them.
My inspiration was my Grandma, Isabel who I miss dearly and taught me how to make my very first eggs when I was a young girl. Now, every time I cook with eggs and cheese I think of her! I added in a bit of quinoa for a great gluten-free protein that tastes amazing and is filing for a breakfast, lunch or dinner anytime of the year!
Living in a fishing village on the coast of South Carolina, I have at my fingertips the most fresh abundance of seafood , fiore del mare, anywhere! Since I break culinary rules & like to be 'Boho' adventurous in life and cooking, I wanted to pair some different flavors & nationalities with the succulent Carolina shrimp - the creamy Ile de France Brie, Italian prosciutto Southern frying, and Asian dipping sauce! Hubby Ben, my chief taste tester, gave it thumbs up, best-thing-he's-ever-eaten (well, until the next thing I cook!) ratings!
It really is one of my 'go-to' recipes for entertaining. I love it because it's flexible. If I don't have peaches I can use thinly sliced apples, if I don't have fresh thyme, dried will work. The Ile de France goat cheese logs are also easy to keep on hand (and last quite a while unopened.) I can prep a tray ahead of time for a party, or throw them together in minutes if friends drop in or we just want a snack. I love to cook for my friends and family, but especially over the holidays I don't like to get so caught up in the preparation that I miss out on the people. This recipe has me at the table instead of in the kitchen.
We always have a fondue dinner sometime over the holidays, since it is such a relaxed way to spend time with friends. This version was a favorite, with its rosy hue and rich Brie flavor.
The inspiration for my recipe came from having fresh scallops and broccoli on hand so adding red bell pepper gave me the holiday colors. Next I had to decide on the Ile de France cheese to pair with my combination. Roquefort, being one of my favorites, was my choice. The candied ginger was included as a bit of sweetness enhances the blue cheese flavor. Nuts were added for crunch and parsley for a fresh herb accent and all the ingredients were brought together under the broiler with a drizzle of olive oil.
I've been working on recipes that take the best elements of a cheese board: the cheeses, condiments, jams, fruits, nuts... and combine them into a single bite. These little cheese balls are a play on the usual holiday cheeseball, shrunk down to bite-size and combining the savory and sweet elements of dates, chevre and nuts.
Whoopie pies have become my signature go to dessert and a family favorite. During the holidays I wanted to make them with the holiday flavor combination of peppermint, with chocolate and also adding goat cheese.