Muscadine Harvest Festival Cooking Contest 2012 Top Recipes

Judges for the cooking contest sampled recipes that all included at least one cup of Muscadine grapes or juice/wine in five different categories – Entrée, Appetizer/Salads, Breads/Muffins, Desserts, and Jams, Jellies, Preserves. The entries are judged for creative use of muscadines, taste/flavor, texture, ease of preparation, and general appearance. Cash prizes in this contest totaled $1,000. The contest is sponsored by the Duplin County Center-NC Cooperative Extension in conjunction with the annual NC Muscadine Harvest Festival in Kenansville.

Salad and Appetizers
Nachos
1st Place Winner Fran Andre of Beulaville
Ingredients:
1 lb of lean ground beef
1 small pkg. of taco seasoning
3 tablespoon. of heavy cream
I cup of muscadine red sweet wine
1 medium size bag of tortilla chips
1/3 cup of salsa
¼ cup of sour cream
2 cups of shredded lettuce
¼ cup of black beans
¼ cup of cheddar shredded cheese
1/3 cup of diced tomatoes
Directions:
Brown 1lb of ground beef, then add taco seasoning and 1 cup of wine and 3 tlbs. of heavy cream, let simmer 5 minutes. Then take off stove and layer with chips and tomatoes, salsa and lettuce. Then make another layer and top this on with cheese, black beans, and sour cream and salsa.

Goat Cheese Log with Muscadine Jelly
2nd Place Winner Nancy Wilson of Kenansville
Ingredients:
Plain goat cheese, 10.5 oz. was used for the contest
Chopped salted pecans (as needed to cover cheese log)
1 cup muscadine jelly
Crackers
Directions:
Press or roll (10.5 oz) goat cheese log in ½ cups chopped roasted salted pecans, thoroughly cover up cheese. Arrange on a serving platter with any remaining pecans. Serve with a cup or more of muscadine jelly and assorted crackers.
Makes 8 appetizers servings.

Chicken Salad Croissants
3rd Place Winner Joey Andre of Beulaville
Ingredients:
1 whole 3lb Chicken
14 cups of boiling water
1 tlbs of salt
½ tablespoon of pepper
2 cups of muscadine wine
¾ cup of red onion
1 tlbs of sugar
½ cup of celery
½ cup of grape tomatoes sliced in half
1 cup of real mayonnaise
1 tsp salt
½ tsp of pepper
6 large croissants
Directions:
Place whole chicken in boiling water; add salt, pepper, 2 cups of wine.
Boil until chicken is tender and starting to pull away from bone. Then take out of stock and let cool. When cool enough to touch debone and add red onion, celery, tomatoes, 1 tablespoon of sugar, salt and pepper, and mayo. Mix together and place in the refrigerator to cool over night and then put on croissants. It is a matter of preference.

Breads and Muffins
Muscadine Nut Quick Bread
1st Place Winner Amanda Ezzell of Warsaw
Ingredients:
1 cup cooked Muscadine grape hulls, chopped
1 cup sugar
1/3 cup vegetable oil
¼ cup evaporated milk
1 teaspoon grated lemon rind
1 ½ teaspoon vanilla
2 eggs
1 ½ cups+ 2 tablespoons cups all purpose flour
½ cup chopped pecans
2 teaspoons baking powder
½ teaspoon salt
Directions:
1. Heat oven to 350 degrees
2. Grease 1 loaf pan
3. Mix grape hulls, sugar, oil, Milk, Lemon rind, vanilla and eggs in large bowl.
4. Sift together flour, Baking powder, and salt. Add pecans and stir together with wet ingredients.
5. Pour into Pan.
6. Bake 50 to 60 mins. or until toothpick inserted in center comes out clean.
7. Loosen side of loaf from pan and remove from pan.
8. Drizzle with Muscadine glaze. (Optional)
9. Cool completely on wire rack before slicing.
10. Store tightly wrapped in refrigerator up to 1 week.
Cooked Sweetened Muscadine Grape Hulls
Ingredients:
1 quart Muscadine Grapes
2 Cups water
¾ cups sugar
Directions:
1. Separate skins from pulp
2. Place skins, water, and sugar in 1-quart pot.
3. Bring to a boil, stirring occasionally, and then reduce to simmer and cook for approximately 2 hours or until tender.

Cranberry Grape Bread with Lemon Glaze
2nd Place Winner Alice Scott of Pink Hill
Ingredients:
1 ¾ cups of plain flour*
1 ½ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoons salt
1/3 cups craisins
¾ cups sugar
1 cup cooked Muscadine grapes
¼ cup cooking oil
1 egg
Directions:
1. Grease the bottom and ½ inch up the sides of an 8x4x2 inch loaf pan.
2. In a medium bowl combine the flour, baking powder, baking soda, salt, craisins, and sugar.
3. Make a well in the center of the dry ingredients.
4. In a separate bowl, combine the egg, grapes, and cooking oil.
5. Add all at once to the dry ingredients.
6. Stir just until moistened (batter should be lumpy)
7. Spoon the batter into the prepared pan.
8. Bake in a 350 degrees oven for 35 to 40 mins or until a wooden toothpick inserted into the center of the bread comes out clean.
9. Cool in pan on a wire the rack for 10 mins.
10. Remove the bread from the pan and glaze Cranberry Grape Bread with the lemon Glaze.
11. Wrap and store overnight before slicing,
12. Makes 1 loaf, approximately 12 servings.
Lemon Glaze
Ingredients:
½ cup sifted powdered sugar
1 tablespoon fresh lemon juice.
¼ teaspoon lemon flavoring

Directions:
1. In a mixing bowl combine powdered sugar and lemon juice.
2. Stir in additional lemon juice till it reaches glazing consistency.
3. Makes ¼ cup, enough to glaze one 8x4x2 inch loaf of bread.
*Note: Self-rising flour may be used in place of plain flour by omitting the baking powder, baking soda, and the salt.

Carrot Muscadine Bread with Cream Cheese Topping
3rd Place Winner Nancy Wilson of Kenansville
Ingredients:
1 ¼ cups shredded carrots
1 cup deseeded chopped muscadine
1 ¼ cups all-purpose flour
¾ Cups of sugar
1 teaspoon of baking powder
1 teaspoon of salt
½ teaspoon of baking soda
1 teaspoon of cinnamon
¼ teaspoon of nutmeg
½ cup of vegetable oil
½ cup of sour cream
2 eggs
1 teaspoon of vanilla extract
Directions:
1. Mix the dry ingredients together.
Flour, sugar, baking powder, baking soda, cinnamon, nutmeg and salt and set aside.
2. Wisk together the wet ingredients.
Eggs, vegetable oil, sour cream, and vanilla extract.
3. Stir the carrots and muscadine into the wet mixture.
4. Then fold the wet mixture into the dry mixture until just combines.
5. Use a 9×5 inch pan or three 6×3 inch pans, lightly greased.
6. Bake at 350 degrees for 55 mins for a standard loaf or 35 to 40 mins for mini loaves.
7. Cool 30 mins. on a rack before removing from the pans.
8. Turn out onto the rack and cool completely.
Topping
Ingredients:
1 cup of powdered sugar
3 tablespoons softened cream cheese
2 tablespoons milk
¼ teaspoons vanilla extract
Directions:
Wisk together and spread on top of the cooked bread.

Desserts
Orange Pound Cake with Muscadine and Oranges
1st place Winner Nancy Wilson of Kenansville
Orange Pound Cake
Ingredients:
2 sticks of butter
3 cups of sugar
5 eggs
3 cups of cake flour
1 cup of buttermilk
2 teaspoons orange flavoring
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon of salt
Directions:
1. Cream butter and sugar well
2. Add egg yolks one at a time.
3. Add 1/3 of flour (with the teaspoon of baking powder in it) to mixture.
4. Add 1/3 of butter milk (with the teaspoon of baking soda in it) to mixture of batter.
5. Continuing adding flour and buttermilk ending with flour.
6. Beat egg whites (with ¼ teaspoon of salt) Until frothy.
7. Add the 2-teaspoon of orange flavoring to cake batter.
8. Fold in egg whites.
9. Spray loaf pan/ pans with baker’s joy.
10. Hour, batter in pans and bake at 350 degrees for approximately 50 mins.
11. Test with toothpick for doneness
12. Serve pound cake with muscadine orange sauce and whipped cream.
Muscadine Orange sauce
Ingredients:
1 heaping cup of grape jelly, jam, or marmalade.
1 tablespoon orange juice
½ cup mandarin oranges
1 tablespoon of flour for thickening
Directions:
1. Heat and simmer this sauce. Let cool before serving on pound cake. Put a heaping dollop of whipped cream on each serving.

Muscadine Cheddar Tart
2nd Place Winner Amanda Ezzell of Warsaw
Cheddar Tart
Ingredients:
1 ¼ cups all-purpose flour
¾ teaspoons salt
¾ cup grated sharp cheddar cheese
3 tablespoons ice cold water
8 tablespoons chilled butter, cubed
Directions:
1. In a food processor, pulse together flour, salt and cheese.
2. Add butter and pulse until mixture forms pea-size pieces.
3. Add ice water 1 tablespoon at a time and pulse until mixture is just moist enough to hold together.
4. Form dough into a ball, wrap with plastic and flatten into a disk. Refrigerate at least 1 hour.
5. Remove dough from fridge, flour top of waxed paper, and roll out dough to a 2-inch circle.
6. Transfer dough to a 9-inch tart pan with removable bottom.
7. Prick dough all over with fork. Cover with aluminum foil or waxed paper and dried beans and bake for 15 mins. Cool until needed.
Grape Hull Filling
Cooked Sweetened Muscadine Grape Hull for Tarts
Ingredients:
1 quart Muscadine Grapes
2 Cups Water
1½ cups of sugar
1 tablespoon cornstarch
Directions:
Separate skins from pulp.
Place skins, water and sugar in 1-quart pot.
Bring to a boil, stirring occasionally, and then reduce to simmer and cook for approximately 2 hours or until tender.
1. Allow hulls to cool, place in food processor, add cornstarch, and pulse until hulls are finely chopped.
2. Place hulls on top of pre-baked cheddar crust.
Cheddar Cheese Cake
Ingredients:
2-8 oz package cream cheese.
½ cup sugar
2 eggs
1-tablespoon vanilla
¾ cup grated sharp cheddar cheese
Directions:
1. Cream together room temperature cream cheese, sugar, vanilla, and eggs.
2. Add cheddar cheese and mix thoroughly.
3. Place Cheesecake mixture on top of grape hulls.
4. Bake in a 325-degree oven for 30 mins. or until the center of the tart jiggles slightly.
Muscadine Glaze
Ingredients:
1 quart muscadine grapes
2 cups water
¾ cup granulated sugar
1 ½ cup powdered sugar
Directions:
1. Separate skins from pulp.
2. Place pulp (with seeds), water, and granulated sugar into 1 quart pot.
3. Bring to a boil, stirring occasionally, and then reduce to simmer and cook for approximately 2 hours.
4. Pour pulp into strainer over bowl and gently press with spatula to separate grape pulp from seeds.
5. Stir together pulp and powdered sugar.
6. Serve over desserts, breads, muffins or ice cream.

Muscadine Grape Hull Pie
3rd Place Winner Tilda Beasley of Warsaw
Ingredients:
¾ cup sugar
¾ cup flour
5 egg yolks (Reserve whites for meringue)
1 quart grape hulls
1 teaspoon vanilla
2 tablespoons butter
2 – 9-inch pie shells (cooked)
10 tablespoons sugar (for meringue)
Directions:
1. Mix sugar flour and egg yolks together in a sauce pan and then add grape hulls. Cook mixture until thickened.
2. Stir butter and vanilla into thickened filling.
3. Pour filling into the pie shells.
4. Beat egg whites until firm and then mix in sugar and vanilla.
5. Divide the meringue to cover the tops of each pie.
6. Place in preheated oven at 350º about 10 minutes or until golden brown on top.

Jams, Jellies, Preserves

Muscadine Pear Marmalade
1st place Winner Nancy Wilson of Kenansville
Ingredients:
3 cups diced, cored, peeled pears
1 cup coarsely chopped muscadines
¼ cup dried cranberries
2 cups unsweetened muscadine juice
5 ½ cups granulated sugar
1 teaspoon ground cinnamon
1 pouch (3 oz.) liquid pectin
Directions:
1. Prepare canner, jars, and lids.
2. In large, deep, stainless steel saucepan, combine deseeded, chopped muscadines, cranberries, chopped pears, muscadine juice, sugar, and cinnamon. Over high heat, stirring constantly, bring to a full rolling boil that cannot be stirred down. Stir in pectin. Boil hard, stirring constantly for one minute. Remove from heat and skim off foam.
3. Ladle hot marmalade into hot jars, leaving ¼-inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot marmalade. Wipe rim. Center lid on jar. Screw band down until resistance is met; then increase to fingertip light.
4. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait five minutes then remove jars, cool and store.

Inferno Wine Jelly
2nd place Winner Alice Scott of Pink Hill
Ingredients:
½ cup minced seeded red bell pepper
2 tablespoons minced seeded jalapeno pepper
3 dried hot chili peppers, halved lengthwise
1 ½ cups muscadine white wine
3 tablespoons lemon juice
3½ cups sugar
1 pouch liquid pectin
Sterilize jars and lids. Combine peppers, wine, lemon juice and sugar and bring to a boil. Add liquid pectin and bring back to a rolling boil and boil for two minutes. Remove from heat. Fill jelly jars to within ½-inch of the top. Cover with lid and ringer and screw tightly. Process jars in a boiling water bath for 10 minutes. Remove jars and cool.

Spiced Muscadine Preserves
3rd place Winner Kathy Quinn of Kenansville
Ingredients:
2 cups muscadine grapes
2 tablespoons honey
2 tablespoons sugar
½ tablespoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon allspice
Plunge grapes into boiling water for 2-3 minutes, until soft. Cool slightly in an ice bath and separate pulp from skins. Chop skins in a blender or food processor with a little water ¼-1/2 cup) until they are chopped fine. Return the pulp to the stovetop and simmer until soft and the seeds can easily be removed (3-5 minutes). Mash the pulp through a strainer to remove seeds. Combine the skins, pulp, honey, sugar and spices in a pot and bring to a boil. Simmer until the skins are tender, about 15 minutes. Store in an 8-ounce container in the refrigerator for up to one week.

Entree

Grilled Muscadine Barbeque Chicken
1st place Winner Amanda Ezzell of Warsaw
Barbecue Sauce
Ingredients:
1 cup catsup
1 ½ cups cooked sweetened muscadine grape hulls (recipe below), chopped
½ cup water
½ cup vegetable oil
1 tablespoon prepared mustard
2 tablespoons Worcestershire sauce
1 teaspoon salt
1 teaspoon paprika
½-1 teaspoon Tabasco sauce
zest from ½ lemon
½ small onion, chopped
¼ cup honey
1/3-1/2 cup brown sugar (depending on how sweet you like it)
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
Directions:
1. Combine all ingredients in a sauce pan.
2. Bring to a boil, reduce heat and simmer uncovered 30 minutes.
3. Serve on grilled chicken or pork.
4. Option! Sauce is also excellent for homemade meatballs, as a dipping sauce for chicken tenders or for homemade ‘sloppy joes’.
Grilled Chicken Breasts
1. Prepare chicken for cooking with salt and freshly ground pepper.
2. Baste with melted butter while grilling, if desired.
Cooked Sweetened Muscadine Hulls
Ingredients:
1 quart Muscadine grapes
2 cups water
¾ sugar
Directions:
1. Separate skins from pulp.
2. Place skins, water and sugar in an one-quart pot.
3. Bring to a boil, stirring occasionally, then reduce to simmer and cook for approximately 2 hours or until tender.
4.
Vegetable Buffalo Soup
2nd Place Winner Joey Andre of Beulaville
Ingredients:
1 large Spanish onion
1 lb. of ground lean buffalo (ground beef is fine)
1 teaspoon salt
½ teaspoon pepper
1 large stalk of celery
2 – 14.5-oz. cans of organic fire roasted diced tomatoes
1 – 15 oz. can of tomato sauce
2 cups of red muscadine wine
1 tablespoon of canola oil
2 tablespoons of sugar
1 – 32 oz. bag of mixed vegetables
8 oz. of frozen spinach
1 cup of fresh corn cut off cobb
24 ounces of water
1 tablespoon salt
½ tablespoon of pepper
Directions:
1. Cook ground meat (buffalo or beef) and salt and pepper when it is brown, add diced onion and celery, then tomatoes, wine, canola oil, sugar, vegetables, spinach, fresh corn and 24 ounces of water.
2. When it starts to boil, add 1 tablespoon salt, ½ tablespoon pepper and turn heat to medium.
3. Simmer for about 2 hours and you have one great pot of healthy soup.

Crepes with Chicken and Muscadines
2nd Place Winner Nancy Wilson
Ingredients:
2 ½ cups cooked chicken
2 tablespoons red wine
12 crepes
4 tablespoons butter
3 cups Mornay sauce
½ cup grated cheese
1 medium onion, chopped
1 cup muscadines, deseeded and copped
salt and pepper to taste
Directions:
1. Cut chicen into small pieces.
2. In a large skillet heat butter and sauté onion until translucent.
3. Add muscadines and cook 3 minutes.
4. Add chicken and wine and stir to blend with butter and juices.
5. Add cup of Mornay Sauce, stir and cook over low heat until sauce thickens. Stir frequently to keep sauce from scorching.
6. Cool slightly. Put the filling down the center of each crepe, roll and turn.
7. Place each crepe seam side down in a buttered baking dish; pour the other 2 cups of Mornay Sauce over the filled crepes and sprinkle with grated cheese.
8. Bake for 15 minutes at 375º.
9. Note: This recipe can be made in advance of your event and frozen. Simply defrost completely then bake the same as freshly made.
Mornay Sauce
Ingredients:
3 tablespoons butter
½ red wine
3 tablespoons flour
2 egg yolks (beaten)
3 cups half and half cream
3 tablespoons cheese
Directions:
1. Melt butter and add flour, then stir with a wooden spoon until well mixed and bubbly. Do not allow the mixture to start to ‘brown’ and turn color. Remove from heat.
2. Heat half and half cream to simmer. Pour all the cream into the flour mixture at once and stir vigorously.
3. Return to heat and stir in wine. Simmer for 10-15 minutes, continuously stirring to prevent scorching.
4. Add beaten egg yolks into the hot mixture and then the cheese, continuing to stir constantly to melt the cheese.
5. Stir in salt and pepper to taste.

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