PORTLAND, Ore. -- Bratwurst and sauerkraut. It’s a no-brainer. But kraut in a cheesecake or with shrimp cocktail? For more than 15 years, Steinfeld’s Sauerkraut has sponsored its annual recipe contest to the delight and disbelief of sauerkraut aficionados everywhere.
The rules are simple: The recipe must include Steinfeld's Sauerkraut, Wine Kraut or Red Cabbage as an ingredient. The results are surprising: Last year's winners included a Scandinavian Spice Cake with Lemon-Cardamon Cream Cheese Frosting, Red Cabbage Cheesecake Appetizer, Tangy Shrimp Cocktail, and Cheddar and Poppy Seed Scones.
"Last year’s recipes are going to be hard to beat, because we had so many great recipes submitted in 2005," said Patti Becks, marketing manager for Bay Valley Foods, makers of Steinfeld's products. "But we're confident that this year's contest is going to be even better."
Held in conjunction with the Mount Angel Oktoberfest in Mount Angel, Ore., Steinfeld's 2006 Sauerkraut Recipe Contest will be judged by Portland's newspaper food editors and other local culinary experts. In addition to bragging rights, the creators of the top sauerkraut masterpieces will enjoy cash prizes and up to a year's worth of free Steinfeld's sauerkraut products.
To enter, contestants must submit a recipe in any one of five categories including appetizers, soups, entrees, breads, and desserts using Steinfeld's Sauerkraut, Wine Kraut, or Red Cabbage as an ingredient. Contestants must be 18 years or older and the author of the recipe, or otherwise have all rights to the recipe submitted.
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