Thursday, October 7, 2010

2nd Place Winners Charles and Laura Lee

These are the 2nd. place winner from our Jubilee Week Dutch oven cook-off. We will post First in few days. Thanks to all that came to our event.

Rolled Seasoned Pork Roast

1 2 ½ to 3 lb. pork roast

½ lb. bacon, chopped

1 red bell pepper, chopped

1 yellow bell pepper, chopped

3 small Anaheim peppers, chopped

3 cloves garlic, chopped

1/3 c. canola oil

1 small head cabbage

1 lb. baby carrots

1 Tbs. sage

½ c. water

½ c. apple cider vinegar

Add the bacon into a hot 12” Dutch oven. Sauté the peppers, garlic and oil, remove ingredients from Dutch oven and set aside.

Butterfly the roast and pound flat. Spread the pepper mixture onto the meat; sprinkle with sage. Roll up meat and tie up with twine. Return roast to Dutch oven and sear all sides, quarter the cabbage and add carrots to the Dutch oven. Add water and vinegar; cover and cook with 20 coals under and 20 coals on top. Cook until meat reaches 160°, about 30 minutes.

Trailhead Kitchen Sour Cream Bread

1 ¼ oz. packet quick-rise yeast

1 c. sour cream

2 Tbs. sugar

1 tsp. salt

1 egg, unbeaten

¼ tsp. baking soda

2 ½ c. bread flour

Combine the yeast with ¼ cup warm water in a bowl large enough to hold all the ingredients and double in size. Let stand 10 minutes. Sprinkle with enough sugar to lightly cover the yeast… it loves it.

Mix the sour cream, sugar, salt, egg, and soda into the yeast, sugar, and water mixture.

Gradually add the flour, beating after each addition. The dough will be a little sticky at this point, but it’s more manageable after the first rise. Let the dough rise in a warm place until doubled in size, about 1 to 1 ½ hours. Stir down dough and knead.

Form into a smooth ball and place into an oiled 10”Dutch oven at room temperature, cover and let sit undisturbed for 1 hour.

Bake 35 minutes with 5 coals on the bottom and 12 coals on top. Put them around the edge with maybe 1 or 2 in the center.

*The finished loaf makes a hollow sound when you thump it. Brush with butter and lightly sprinkle with sea salt on top.

Golden Rum Cake

1 ¼ c. cake flour, sifted

3 ½ tsp. baking powder

1 tsp. salt

2/3 c. softened shortening

1 ½ tsp. vanilla extract

1 ½ c. sugar

3 eggs

1 c. milk

1 (5.1 oz.) box instant vanilla pudding

½ c rum

Sift together; flour, baking powder, and salt then add instant pudding mix. Cream shortening vanilla and sugar until light and fluffy.

Add eggs one at a time, beating after each addition, beat thoroughly. Add dry ingredients alternately with milk and mix well. Add rum, mixing well after each addition.

Bake in a 10” regular Dutch oven, oiled on the bottom and sides, the Dutch oven should be at room temperature. 12 coals on top and 5 coals under the bottom, just around the perimeter. Bake 30 to 35 minutes or until a toothpick inserted in center comes out clean. Its done when the cake starts pulling away from the sides.

Cool for 15 minutes in the Dutch oven, then take out and cool on a rack. Then put cake on a serving plate, prick top and glaze

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