Seattle Times Pantry Kitchen Challenge: CHAMPIONS ROUND RECIPES
Alea Abrams – Shrimp and popcorn grits with spicy peach sauce
INGREDIENTS
Popped popcorn (mix of plain and cheese flavored)
Butter
Sharp cheddar
Shallot
Garlic
Paprika
Chili powder
Cinnamon
Cayenne pepper
Peach
Zucchini
Green pepper
Roma tomato
Shrimp
Green onion
RECIPE
Popcorn Grits
About 6 cups of popped popcorn (I used 4 snack bags of skinny pop and a couple of handfuls of
cheesy popcorn)
2 tbs butter
¼ cup sharp cheddar
Salt and pepper
Bring water to boil. Add the butter to the water. Add popcorn in batches (all the popcorn needs
to be submerged) and cook, stirring, for 1 minute. Drain over a bowl so you save the liquid.
Put the liquid back in the pot. Add the next batch of popcorn. Repeat until all of the popcorn is
cooked. The liquid should get thicker each time.
Press the popcorn through the sieve into a bowl. At the end you should just have the hard parts
of the kernel, which you can toss.
Add the cheese and salt and pepper to the popcorn grits. If they are looking a bit thick (like
mine did) add some of the cooking liquid to thin the consistency.

 Spicy Peach Sauce
Olive oil
1 shallot, diced
1 garlic clove, crushed
3 tsp paprika
1 tsp cinnamon
½ tsp chili powder
¼ tsp cayenne pepper
1 peach, pitted
Water
Heat the oil in a skillet over medium. Add the shallot and cook until softened. Add the garlic and
cook for a few minutes.
Add the spices (paprika, cinnamon, chili powder, and cayenne) and toast with the shallot/garlic
for a few minutes.
Put all of the cooked ingredients into a blender with the peach and a little water (about ¼ cup).
Blend until smooth. Season with salt and pepper.
Shrimp and Veggies
1 zucchini, chopped into small cubes
½ green bell pepper, chopped
1 Roma tomato, chopped
14 shrimp
Add more oil to the skillet you used to make the sauce (there should still be some spices and
seasoning in the pan and heat to medium. Add the zucchini and pepper and cook until softened
(about 5 minutes). Add the tomato and cook for another 2 minutes.
Add the shrimp and cook until they are just pink.
Plating
Put a scoop of the cheesy popcorn grits on the plate. Place half of the shrimp and veggie
mixture over the grits. Top with the peach sauce and finely sliced green onion. Add some flaky
sea salt and freshly ground pepper, if you have it. Bon Appetit!
Darci Rogojin — popcorn sugar cookie ice cream sandwiches
Popcorn Sugar Cookie Ice Cream Sandwiches
(with Peach-Zucchini Bread Ice Cream and Cinnamon Peanuts)

 “Popcorn is the king of this recipe and it’s an ingredient to the cookies as well as the ice cream.
A few steps are involved but in the end, you have a PKC Champions-worthy ice cream
sandwich!”
Makes 9 ice cream sandwiches
Make ahead tips:
• Main ingredient: 6 c. popped popcorn, divided (about ¼ c kernels)
o I used Fireworks Savanna Gold Popcorn for this recipe
o Pop ahead and set aside as this will be used in making the cookies and ice cream
• Popcorn sugar cookie dough needs to chill for at least 3 hours
• The ice cream base needs to chill for at least 2 hours or overnight

Making the Popcorn Sugar Cookies
¾ c. powdered sugar
1 stick unsalted butter, softened
½ t vanilla
¼ t almond extract
1 egg
¾ c. flour
1 c. popped popcorn
½ t baking soda
½ t cream of tartar
Sparkling sugar for decoration

1. Pulverize 1 cup of popcorn in a blender until it is a fine powder, then sift. Set aside.
2. With a mixer, beat together powdered sugar, butter, vanilla, almond extract and egg
until incorporated. Stir in flour, popcorn flour, baking soda and cream of tartar. Cover
and refrigerate for at least 3 hours.
3. Heat oven to 375. Roll dough ¼ inch thick on floured surface. Using a biscuit or cookie
cutter, cut into 2.5-inch circles (or your preferred size). Sprinkle with sparkling sugar and
place on a cookie sheet lined with parchment paper.
4. Bake for 7-8 minutes or until edges are light brown. Cool on a wire rack.

 Making the Zucchini Bread Crumbles

1 ½ c. flour
1 t ground cinnamon
½ t baking soda
¼ t baking powder
¼ t kosher salt
¼ t ground nutmeg
1 c. sugar
1 c. finely shredded, unpeeled zucchini (about a medium zucchini)
¼ c. canola oil
1 egg

1. Preheat oven to 350 degrees. Grease bottom and sides of an 8x4x2-inch loaf pan and set
aside.
2. In medium mixing bowl combine the flour, cinnamon, baking soda, baking powder, salt,
and nutmeg. Set aside.
3. In another medium mixing bowl, combine sugar, zucchini, oil, and egg. Mix well. Add dry
mixture to wet and stir just until moistened.
4. Spoon batter into loaf pan and bake at 350 for 55-60 minutes or until toothpick comes
out clean. Cool in pan for 10 minutes, remove from pan and cool completely on a wire
rack.
5. Cut slices and crumble into small, bitesize pieces until you get 2 cups. Store in a
container until ready to mix with ice cream.

Making the Peach-Zucchini Bread Ice Cream

1 c. whole milk
1 c. sugar
Pinch of Kosher salt
*3 c. Popcorn Cream (see recipe below)
1 T vanilla extract
2 c. Zucchini Bread Crumbles
1 c. fresh peaches, peeled and small diced (about 2 medium peaches)

1. In a medium bowl, use a hand mixer on low speed or whisk to combine the milk, sugar
and salt until the sugar is dissolved. Stir in the Popcorn Cream and vanilla. Cover and
refrigerate at least 2 hours or overnight.
2. Using your ice cream machine and per the directions, begin the churning process. When
the ice cream is almost fully churned, add the Zucchini Bread Crumbles and peaches and
let the machine mix until combined. The ice cream should have a soft, creamy texture.
3. Put into a freezer-safe container and store in the freezer until ready to assemble ice
cream sandwiches.

 *Popcorn Cream:
3 cups cream
5 cups popcorn, popped
1. Put the cream and popcorn into a medium size bowl and stir together. Let the
mixture steep for 15 minutes, then pour into a blender and blend for 30 seconds.
2. Strain the popcorn cream through a fine-mesh sieve into a medium bowl, working
about 1/3 of the mixture at a time. Dump out the residuals in-between and then
store in the fridge until ready to use.

Making the Cinnamon Peanuts
1 egg white
¼ c. sugar
2 T brown sugar, packed
1 t cinnamon
3 c. peanuts, chopped (can be any type; unsalted, roasted, raw)
1. Preheat oven to 300 degrees F. Line a baking sheet with parchment paper and spray
with cooking spray; set aside.
2. In a small bowl, whisk together egg white and 1 tablespoon water until frothy, about 2
minutes; set aside.
3. In another small bowl, combine sugars and cinnamon; set aside.
4. In medium bowl, combine peanuts and egg white mixture until well combined. Stir in
brown sugar mixture until evenly coated.
5. Spread mixture onto prepared baking sheet in an even layer. Place into oven and bake
for 25-30 minutes, stirring halfway through.
6. Cool completely and set aside for when you’re ready to assemble the ice cream
sandwiches.

1.
2.
3.
4.

Assembling the Popcorn Sugar Cookie Ice Cream Sandwiches
Pour the Cinnamon Peanuts onto a large plate or rimmed baking sheet.
Scoop about ½ c of ice cream onto one of the sugar cookies. Top with a second sugar
cookie and gently press together.
Roll the ice cream sandwich into the chopped peanuts so that you coat all sides of the
ice cream.
Eat immediately or store in the freezer.

Carrol Harris: Salmon Crepes

 Salmon Crepes
Crepes:
2 cups popped and salted popcorn
1 Egg
½ cup flour
2 tsp vegetable oil
Milk
Peels from 2 zucchinis, chopped and boiled
Vegetable oil

crepe.
Filling:

Boil the popcorn in a cup of water, adding more as needed, until very soft.
Push through a sieve, adding water to make ½ cup of liquid.
Mix with egg, flour and oil, adding milk as needed to make runny batter.
Beat 1/3 of batter with zucchini peels until green batter results.
Heat oil in 7” pan, swirl in some green batter, cover with corn batter, and tilt to make
Cook lightly on both sides and stack between sheets of waxed paper to cool.
¾ # salmon fillet
¼ tsp chili powder
½ tsp cinnamon
Vegetable oil
2 green onions, chopped
½ c peeled zucchini, chopped
1 fresh peach, diced
Coat salmon fillet with chili powder and cinnamon and cook in very hot oil, about 3-4
minutes a side; cool, remove skin and cut up.
Sauté green onion and zucchini, and then add salmon and peach dice.
Fill crepes with filling and roll. Keep warm.

Topping: (make ahead)
½ c popped and salted popcorn
1/8 tsp chili powder
¼ tsp cinnamon
1 tsp olive oil
Crush popcorn with rolling pin.
Mix with olive oil, chili powder and cinnamon.
Spread on parchment lined baking sheet and bake at 400 degrees until about half pieces
are blackened. Cool and sprinkle on crepes when served.
Sauce: (make ahead)
1 container plain Greek yogurt

 ½ cup grated peeled zucchini
½ tsp coriander
Salt & pepper to taste
Mix all ingredients and serve with salmon crepes.
Lyra Young: Stuffed Peaches
Recipe
Carael Corn Recipe:
Make this part first, so then it can cool while you prepare the peaches and filling.
Ingredients:
5 cups popped corn (preferable of high quality with few kernels leftover) Salt
1⁄2 cup butter (unsalted sweet cream)
1⁄2 cup light brown sugar
1 teaspoon vanilla
1⁄4 teaspoon baking soda
Directions:
1. Make popcorn, and salt it.
2. Take popcorn and chop into smaller pieces (ex: imagine chopped walnuts), then put in a
large bowl. Set aside.
3.
4.
5.
6.
7.
8.
9.

Melt butter in a medium pot over medium heat.
Add brown sugar, and stir until incorporated.
Stirring continuously, bring the butter sugar mixture up to a boil on medium heat.
When it reaches a boil, allow it to cook undisturbed for 4 minutes.
Add the vanilla at the 4 minute mark, stir to combine, then let boil for another minute.
Add baking soda and combine.
Drizzle caramel mixture over popped corn. Use a soon to fold the popcorn with the
mixture until all the small kernels are covered.

10. Pour out popcorn onto a baking sheet covered in parchment paper to cool.
Peach Preparation Instructions:

 Ingredients:
4 yellow-flesh peaches Cinnamon
Directions:
1. Take 4 yellow-fleshed peaches (ripe, but not overly soft), wash and dry.
2. Slice 1⁄4 inch off the top of the peaches.
3. Hollow out peaches, leaving a 1⁄4 inch of flesh. Use a sharp paring knife to cut around
the pit, then use a smaller spoon to scoop out the rest of the flesh.
4. The peach should now look like a small cup.
5. Place peaches in a muffin tin, lining the whole area with parchment paper. (Cover tray
with a sheet, and just set peaches in cups on top of the paper. It will work this way to
hold the juices).
6. Sprinkle a light coating of cinnamon over the inside of the peaches.
Peach Filling Recipe:
*NOTE: you will have extra zucchini bread filling. I recommend saving this and making yourself
some muffins.
Ingredients:
1-1⁄2 lbs Zucchini, shredded
1-1.4 cups packed brown sugar
1⁄4 cup vegetable oil (I used canola) 2 large eggs
1 teaspoon vanilla extract
1-1⁄2 cups all purpose flour
1⁄2 cup whole-wheat flour
1 tablespoon ground cinnamon 1-1⁄2 teaspoons salt
1 teaspoon baking soda
1 teaspoon baking powder
1⁄2 teaspoon ground nutmeg Caramel Corn (recipe below)
Directions:
1. Set oven temp to 410 degrees fahrenheit.
2. Place shredded zucchini in the center of a dish towel. Gather ends together and twist
tightly to drain as much liquid as you can, discarding liquid (should have 1/ to 2⁄3 cups
of
this liquid). Whisk brown sugar, oil, eggs, and vanilla together in a bowl.
3. Whisk all purpose flour, whole-wheat flour, cinnamon, salt, baking powder, baking soda,

 and nutmeg together in a large bowl. Foil in zucchini mixture until just incorporated.
4. Portion out about 2 cups of batter into a small bowl or liquid measuring cup.

Final instructions on how to combine all elements:
1. Take 2 cups of zucchini batter, and add 3⁄4 cup of the caramel corn made earlier. Stir
until just combined.
2. Take the tray of peaches and add a thin layer of caramel corn at the bottom of each
peach. Then fill with batter to about the 3⁄4 mark, there should be a bit of room at the
top of the peach.
3. Take filled peaches and sprinkle the top with caramel corn, making sure each top is
covered with the corn.
4. Place peaches in the oven, cook for 40-45 or until the inner temperature of the batter
reaches 195 degrees.
5. Remove from the oven and let cool for 20-30 minutes.
6. Garnish with whipped cream, and serve. (Optional: create peach “leaves” from the skin
of the zucchini, stab with toothpicks, and place on the peaches to create a fun garnish).

Steve Venard and Cathy Martin: Peach Gazpacho with Parmesan Pickle Popcorn Croutons
The State Fairs are all canceled, but nevertheless, these ingredients took us on a wild ride. We
were a bit dizzy thinking of where to go first. Should we taste the Zucchini Elephant Ear with
Peach Syrup? Try our hand in the Expo Tent where we could grind the popcorn and make Porky
Peach Tacos with Zucchini Salsa? Or do we veer towards the multicultural booth, testing out the
Zucchini Dosa with Peach Chutney, before riding the roller coaster? Not wanting to lose our
lunch, we instead wandered to the Future Farmers of America Exhibit and went with the
summer’s explosion of fresh ripe vegetables and fruit.
Gazpacho can go in many directions. If you have more of one ingredient, add it. If you like it
spicy, don’t remove the seeds from the jalapeño (or add another!) If you don’t have peaches,
use more tomatoes. Note: If you use more tomatoes, you might want to blend in a slice of
bread to soak up the juice. If you need to extend it for surprise guests, add V8 or tomato juice.
We’d never made it with peaches before and it turned out luscious. The cinnamon added a
“Wow! What is it that flavor I’m tasting? It is delicious!” Our neighbors taste tested and gave it
many thumbs up.

 And you know how there are always weird foodstuffs at State Fairs? We found a bag of Pickle
Popcorn, not at the fair, but at Trader Joe’s, and knew it would become the Ecuadorian crouton
equivalent – popcorn on soup. Peach Gazpacho with Parmesan Pickle Popcorn will be on our
regular summer recipe rotation!
Gazpacho
3 ripe peaches
1 medium zucchini
1 vine ripe tomato
3 mini sweet peppers (any combo of red, yellow, orange)
1 medium cucumber
½ small red onion
1 jalapeño
2 cloves garlic
1 lime, juiced
2 Tbsp olive oil
3 Tbsp balsamic vinegar (we used dark, but white would be good too)
1/4 tsp cinnamon
2 tsp salt, divided
1 Tbsp chopped basil (for garnish)
¼ cup olive oil (for garnish)
cherry tomatoes (for garnish)
Pepper to taste
Put large pot of water on to boil. Slice X’s through the bottom skin of the tomato and peaches.
When water boils, dip tomato and peaches in for 30 seconds and set in bowl of ice water. Peel
tomato and peaches. Remove stems and any hard center bits from the tomato.

 Rough chop garlic and divide in half, placing half in blender, and set half aside. Peel skin off of
one half of zucchini and rough chop the peel and add to blender. Add chopped basil, ¼ cup olive
oil, and 1 tsp salt to blender. Process until smooth. Remove puree and place in zip lock bag (will
be used to garnish the gazpacho). No need to wash blender.
Pit and dice 2 peaches and set in large bowl. Dice remaining zucchini, discarding any large
seeds, and place in bowl with peaches. Peel cucumber (if thick skin) and dice, discarding any
large seeds, add to bowl. Finely dice onion and add to bowl. Remove stem, seeds, and veins
from jalapeño, finely dice, adding half the jalapeño to bowl and half to blender. Gently stir
contents of bowl.
Rough chop tomato and remaining peach (removing pit) and set in blender with the jalapeño,
add garlic, lime juice, 2 Tbsp olive oil, balsamic vinegar, cinnamon, and 1 tsp salt. Blend until
smooth. Add ½ of the contents of bowl to blender and puree until smooth. Pour pureed liquid
over remaining diced produce and stir. Adjust salt and add pepper to taste.
Parmesan Pickle Popcorn Croutons
2 cups Pickle Popcorn (we used Trader Joe’s)
2 tsp melted butter
2 oz finely grated parmesan (we used a microplane)
Toss popcorn with melted butter and parmesan. Set on parchment paper in clumps. Toast in
oven at 45O⁰ for 5 min, stir, return to oven until parmesan is crisp, about 5 more minutes.
To serve gazpacho, divide soup into 4 bowls. Chop and sprinkle cherry tomatoes over soup. Cut
small corner off bag containing zucchini basil oil and drizzle over the soup. Top with Parmesan
Pickle Popcorn Croutons. Enjoy!

Sarah Holt: Happy Hour Cracker Jack
Hour Hour Cracker Jack
Ingredients
3 medium zucchini
red food coloring (optional)
1/2 lemon
4 cups peach juice (the thick kind that looks like puree. I bought mine at TJ's)
1 cup chopped peaches (no skin, chopped fine)
1 c sugar
2 T Cinnamon

 2 t salt
1 t cayenne pepper
1/2 c butter
3 T coconut oil
1/2 c popcorn
1/2 c non-sweet shredded coconut
1 cup unsalted peanuts
Zucchini Fruits
1. peel and dice zucchini into 1 inch pieces. Simmer in a cup of peach juice and juice from lemon
until translucent. Should be 10-15 minutes. Can add food coloring right at the end of this step if
you want them to look prettier. Drain. Spread on silpat sheet on baking sheet. Make sure no
pieces touch. Bake at 200 for 6-8 hours. The time really depends on your oven. They are done
when they look like dried fruit and are kinda chewy. Don't over bake because they get hard.
You can leave, turn off oven, then when you come back home just turn oven back on. After
they cool set aside in a bowl. Should have about a cup of "fruit".
Peach Syrup
1. Add 3 cups peach juice, the chopped peaches, the juice from peaches and sugar to pot.
Simmer to reduce by half. Syrup should be thick like honey or maple syrup. Mash out any big
peach chucks if you have them.
Popcorn
1. While the syrup is reducing, pop the popcorn w the coconut oil in a big pot.
2. Add butter and spices to syrup . Bring to boil. Stir often with a whisk because you don't want
scorched sugar taste. You are essentially making candy here, so a candy thermometer would be
nice. I don't have one, so kept testing by dropping blobs into ice water to get to the "hard ball"
stage. I also would test by dunking popcorn into the syrup and then putting it in fridge. You can
also taste test your salty/spicy ratio here.
3. Once the candy syrup is ready you can assemble everything. I used the greasy pot I made the
popcorn into to mix it all. Added maybe 4ish cups of popcorn, the "fruit", the coconut and the
peanuts. Poured half the syrup on top. Mixed. Then added more popcorn and more syrup and
mixed some more. Only add enough popcorn that it all gets coated with candy syrup. You might
have leftover popped corn. Then spread it out on SIlpat/baking sheet again. I let it set out
overnight and then broke up into pieces. I ate it for breakfast. It was yummy with coffee.
Jeff Abrams: Chocolate Zucchini Roulade with Peach cream cheese filling, peach glaze, and
chili popcorn crumble
Cake
½ Cup granulated sugar

 ¼ Cup brown sugar
3 medium eggs
1 Tbs vegetable oil
½ tsp vanilla
¾ Cup flour
1 tsp baking powder
½ tsp salt
1/4 tsp nutmeg
1/4 tsp allspice
1 tsp cinnamon
1 Tbs quality dark cocoa powder
1 cup grated zucchini, well drained (use paper towel to Absorb excess moisture)
Powdered sugar for dusting while rolling
A clean kitchen towel large enough to cover pan.
Line 15x10 inch jelly roll pan with parchment paper then butter sides of pan.
Preheat oven to 350F.
On medium speed, beat eggs, sugar, vanilla, and oil in mixer for about 1minute.
In separate bowl, mix dry ingredients.
Slowly stir dry ingredients into liquid mixture.
Fold in grated zucchini
Spread batter evenly in prepared pan and bake for 13 - 15 minutes. When done,
toothpick should come out cleanly.
Remove from oven and dust top with powdered sugar.
Cool for 5 minutes.
Lay kitchen towel over pan and carefully flip over, releasing cake from pan.
Peel away the parchment paper from the cake’s new top.
Beginning at one of the ten inch ends, loosely roll the combined towel and cake into a log.
Set aside to cool. Note: this imparts a rolled memory into the cake and makes it much easier to
fill later.

Peach Filling
2 ripe medium peaches, peeled, pitted, and chopped. Set aside 2 tablespoons for later
use in glaze
4 oz. peach jam, preserves or compote
4 oz. cream cheese
½ cup whipping cream

 1 Tbs butter
¼ tsp ground cinnamon
Balsamic vinegar to taste
Place butter in skillet over medium high heat.
When butter starts to bubble, add peach pieces, and stir to coat.
Turn heat to low, stir in cinnamon, and simmer mixture for a few minutes, all the while
savoring the beautiful aroma.
Remove from burner and cool. When the mixture has reached room temperature, add
balsamic vinegar, a few drops at a time, tasting between each addition until the peach
sweetness is just offset by the vinegar.
Blend peach jam and cream cheese in blender until smooth.
Fold in sautéed peaches.
In another bowl, whip cream until it forms stiff peaks.
Gently fold whipped cream into peach mixture.

Candied Zucchini Blossoms
4 zucchini or other summer squash blossoms
½ tsp vegetable oil
1 tbs sugar
¼ tsp ground Cinnamon
Preheat oven to 275 degrees F.
Halve blossoms lengthwise removing stamens.
Gently toss with oil, cinnamon, and sugar.
Place on rimmed baking sheet lined with parchment paper
Bake 10 minutes.
Using a spatula, gently flip blossoms then bake for 5 more minutes. Repeat this step until
blossoms are dry to the touch, checking frequently to avoid burning. (about 20 minutes)

 Transfer to a wire rack and cool completely. Blossoms can be stored in an airtight container in a
cool, dry place up to 3 days. Recrisp in a 275-degree oven before using.

Peach Glaze
2 Tbs fresh peach (saved from filling) pureed.
1 cup powdered Sugar

Mix until smooth consistency. If too thick add a teaspoon of water or purée if too thin add
more sugar.

Chili popcorn
¼ cup popcorn
¼ tsp chili powder
¼ tsp cayenne pepper
2 Tbs brown sugar
Oil for popping
Heat oil in large covered saucepan.
Add sugar, chili, and cayenne powders.
Once oil is hot, add popcorn, and quickly cover lid.
Shake pan to pop. When popping stops, remove lid and sprinkle with salt.
When cool, place a few handfuls in a blender and process to dip-n-dot or finer
consistency
Eat the rest, it’s good.

Assembly
1. Unroll the cooled cake and remove from towel.

 2. Spread ½ inch thick layer of filling over the cake’s surface, leaving one inch around
sides to allow for filling spread.
3. Place in refrigerator for 10 minutes. This helps prevent the filling from oozing out
during rolling.
4. Using very light pressure, gently roll the cake into a log.
5. Paint glaze over top and sides of roulade.
6. Sprinkle chili-popcorn bits over glaze.
7. Artfully arrange candied zucchini blossoms across length of roulade.

Paul Shapiro: Zucchini, Popcorn and Peach Trifle Recipe
Swiss Roll
Ingredients:
•
•
•
•

•
•

1 Box of Betty Crocker Vanilla Cake Mix plus 1 extra egg (due to adding grated zucchini)
o Use only ½ cup of water
1 Can of Betty Crocker Whip Cream Frosting
8 0z. Jar of Plum Jelly (because that’s what was in the Fridge)
1 Cup of Honey Butter popcorn Dust
o To make popcorn dust, place 4 OZ of the bag of Honey Butter Popcorn in a
Cuisinart, grind the “living daylights” out of the popcorn. Place the ground
popcorn in a sieve and save dust in a bowl. Put what remains in the sieve back
into the processor and process again. Continue until you have captured 1 Cup of
Popcorn Dust.
9-inch zucchini grated
1 Tbl. Cinnamon

Instructions:
Bake cake mix according to the recipe adding one extra egg, popcorn dust and only ½ Cup of
water. To the mix, add 9-inch zucchini grated, and cinnamon. Cut out a sheet of parchment
paper to fit snuggly on an 18x13 sheet pan. Spread Batter evenly over the pan. Bake at 350
degrees and remove when sheet is golden brown. Cool completely. Once cooled, use a knife to
loosen the sides. Place a large kitchen towel over the cake and flip onto a flat surface. Spread
whip cream frosting over the cake. Heat the plum jam gently to soften slightly and spread over
the whip cream frosting. Make two diagonal cuts in the cake at the end you will begin to roll.
(That will help make the first roll easier). Roll the cake completely. Cover with parchment paper,
and secure it. Place in the freezer for 4 hours (or until it is firm enough to cut into slices.)

 OR YOU COULD GO TO YOUR LOCAL THRIFTWAY AND Buy A SWISS ROLL!!! (But it wouldn’t
have zucchini, popcorn and cinnamon in it)
Once the Swiss roll is firm, cut into ½ inch rounds and place at the bottom and sides of a large
glass bowl.
Strawberry Jelly
Ingredients:
•
•
•
•

20 OZ frozen strawberries
2 packets Knox gelatin
½ Cup sugar
¼ Cup water

Instructions:
Place frozen strawberries in a pan and heat to release water. Add ½ Cup sugar. Continue
cooking on medium heat till strawberries are softened. Put strawberry mixture into a blender
and blend. Put the cold water and gelatin in a bowl for a few minutes to soften, then add to the
strawberry mixture. Stir thoroughly. Ladle the warm mixture into the glass bowl. Be sure to
soak the cake while ladling. Allow to completely cool in the refrigerator.
Poached Peaches
Ingredients
• 3 peaches halved and pitted
• 3 Cups water
• ½ Cup Sugar
• ¼ Cup peach brandy
Instructions:
Heat water and sugar in pot, add brandy. Place peaches in the pot, pit side up. Simmer on
medium heat till skin begins to curl. Remove from pot and cool. Remove skin. (Save the peach
water, you might need it later)
Peach and Cinnamon Custard
Ingredients
•
•
•
•

6 pints of milk
8 Tbl Bird’s custard powder
8 Tbl. Sugar
¼ Cup peach poaching liquid

 •

1 tsp. cinnamon

Instructions:
Place custard powder, sugar and cinnamon in a pot, on medium heat. Add poaching liquid, and
mix into paste. Slowly add milk. Continue cooking until it begins to boil, stirring constantly.
When the mixture begins to thicken, remove and cool slightly in the refrigerator. When cool to
touch, pour over strawberry jelly mixture and use to insure placement of the peach halves.
Decorate this layer with fresh frozen raspberries interspersed with the peach halves.
Carmel Corn topping
Ingredients
•
•
•
•
•
•

Take the remaining Popcorn from making popcorn dust
2 Tbl. Butter
2 Tbl. Brown Sugar
1 Tbl. Maple Syrup
½ tsp. Vanilla
¼ tsp. Cinnamon

Instructions
Melt butter, the add brown sugar, maple syrup, Vanilla, cinnamon. Bring mixture to 240
degrees, remove from heat and pour over popcorn. Mix thoroughly and let cool.
Zucchini Candy
Ingredients
•
•
•
•

Zucchini
1 Cup Reserved Peach pouching liquid
¼ Cup sugar
Red food coloring (OK….so it has to at least appear like Candy)

Instructions
In a mandolin, slice Zucchini into 1-inch threads. Mix liquid, and sugar and heat to boiling. Add
zucchini, and food coloring. Boil for 3 minutes. Remove Zucchini and place on a parchment
paper lined tray, and put in the oven at 200 degrees until the zucchini becomes firm.
Whipped Cream
Ingredients:

 •
•
•

16 oz. Whipping cream
1 Tsps. Vanilla
¼ Cup sugar

Instructions:
In a standing mixture put it all in and Whip the heck out of it, till it reaches peaks.
Finally:
The Swiss Rolls are in place, jelly is set, peaches are standing tall, and raspberries are
interspersed. Custard is foundational. Finally, cover with Whipped Cream, place Zucchini Candy,
Carmel Popcorn on top, maybe a few raspberries for color, and dust with cinnamon.
Lastly, find 22 of your best friends, give them each a spoon, and dig in. Let no one leave until
the Trifle is completely consumed. Then take a nap.
Micaela Ellison: Chicha Flower Pie
The inspiration for this dish comes from a joke and a food memory I don’t have. When the
Champions Round was announced, my husband suggested I make a cocktail. I jokingly said I
could make chicha. It’s a fermented Peruvian drink based on corn, squash and fruit (usually
something tart). It's made in homes throughout Peru. A red flag is placed outside the door
when the chicha is ready for consumption. We have been to Peru once. And though we did our
fair share of sampling the Pisco Sours, we were strongly cautioned to not drink the chicha. That
was long ago—we have since learned to ignore this kind of travel advice. But in this case we
listened. I have still never tasted chicha. But I ran with the inspiration and specifically, the idea
to incorporate beer into the pie.
Overall, I was happy with this first attempt but I would make some adjustments in the future. I
would serve the popcorn mix with beer and other appetizers. Then I'd serve salad and the pie
with only the bacon and pink peppercorn garnish. But maybe that’s my strong bias that
popcorn should be eaten as popcorn. With butter and truffle salt, you really can't improve on
that combo. This whole pie recipe is also a lot of work. Realistically I would never do all this in
the way I wrote the recipe. I would only make this with leftover ingredients as part of a larger
meal plan that looks something like this:
Day 1 - Pot beans from scratch with tortillas and toppings; mix up pie dough after dinner
Day 2 - Bacon and eggs for breakfast, reserving bacon fat; roast zucchini and/or other
vegetables for dinner; reserve some zuuchini in bowl and add Saison beer; drink the rest of the
beer with dinner

 Day 3 - Oatmeal w/ roasted peaches for breakfast; reserve some peaches & concentrate juices,
pre-bake pie crust and refrigerate; puree zucchini-peach mixture without eggs and refrigerate
Day 4 - Stuff squash blossoms; add eggs to filling; assemble and bake pie; make popcorn while
tart is baking; open fresh bottle of Saison to drink with dinner :)
In any case, the very long recipe for Chicha Flower Pie is below.
Thanks,
Micaela
100% Whole Grain Pie Crust:
I’ve been making pie crusts since high school. In fact, pie was one of the first things I learned
how to make. I learned using Rosy Levy Beranbaum’s methods. Although I don’t follow her
recipes anymore because I’ve been experimenting with 100% whole grain crusts, I still use her
techniques. This is the first time I’ve used cornmeal. I love the flavor with the butter! This recipe
will make enough for two pie shells. It takes almost no effort to make an extra crust and the
dough freezes well. It's nice to have the dough ready when the mood for pie hits. The dough
works for sweet or savory pie. A note about the flours—I would recommend corn flour over
cornmeal for those who are not used to a whole grain diet. The white whole wheat flour can be
substituted with national brands. But einkorn flour is an ancient form of wheat that performs
differently than conventional wheat. If you use conventional whole wheat instead, the crust will
be tough.
180 g Butter
150 g Fine grind cornmeal, or corn flour if you prefer a finer texture (either way, I use Bob’s Red
Mill brand)
125 g Einkorn “Einka” flour (available from Bluebird Grains Farms in Winthrop, WA)
75 g Hard white wheat flour (I also use Bluebird Grains Farms for this)
1 tsp Sea salt, or Kosher Salt
0.5 cup buttermilk or yogurt (I used half of each), or 0.5 cup of water and 1.5 tsp of apple cider
vinegar
Most important: keep all ingredients cold throughout the process. If needed, stop at any point
and place dough in the refrigerator to chill before proceeding. Start with cold ingredients,
including the flours. (Whole grain flours should be kept in the fridge or freezer anyway, so this
should be easy.) Cut butter into 1/2” cubes and refrigerate for 30 minutes. Mix dry ingredients
together, then cut butter into flour using your hands or a pastry blender. Add half the amount
of buttermilk or yogurt and stir dough with a fork. The dough should remain crumbly the whole
time. If you cannot pinch the dough together add additional liquid. Again, stir and try to pinch
together. If the dough holds together without pinching it, you’ve added too much liquid. If
using the vinegar, add that first and then proceed with adding the water as described for the
buttermilk. Turn the dough out onto a lightly-floured board or counter and press into a ball.
Divide in half and flatten each half into a disk. Wrap each disk in plastic wrap and refrigerate for

 at least an hour, preferably overnight. After chilling the dough, roll out one disk and fit into an
8”-inch diameter deep dish pie pan. I roll my crust between two sheets of plastic wrap. This
means I never have to add additional flour to prevent sticking, and I can easily move the crust
to the fridge if needed for chilling. Refrigerate pie crust for 1-24 hours. If not using the second
crust in the next day or two, wrap in foil and freeze. I also keep a bag of plastic wrap in the
freezer that I reuse just for pie dough.
I pre-bake pie crusts for a crisper crust, but you don’t have to. If skipping this step, just fill the
pie shell and bake as described in the filling recipe below. Preheat the oven to 425 degrees at
least 20 minutes before baking. Place a baking sheet (not insulated!) on the lowest rack. Once
the oven is preheated, blind bake the pie shell for 20 minutes by lining the pie with parchment
paper and filling with pie weights. I protect the edges from over-browning with a pie shield
right from the start, but this will depend on your oven. Remove the parchment and weights,
prick dough lightly with a fork and return to the oven for up to five minutes. Watch carefully
during this time. After removing from the oven, let the pie shell cool for 5 minutes before
applying an egg white wash to the bottom and sides. (You will only need a little so you can use
part of the egg white called for in the recipe below.) This is optional, but will help the crust keep
from absorbing moisture from the filling.
Chicha Flower Pie:
My goal with this pie was to see if I could successfully make a filling that seemed rich but didn’t
need dairy. Most quiches and custards call for milk or heavy cream, neither of which I keep
around all that often. But after tasting the pie, I’m tempted to try a version that uses a highquality buttermilk because I think the flavors could work well. Since this was the first time
making this recipe, I would make some adjustments next time. Specifically, I would use more
squash blossoms (I used what I had) and add an extra egg to the filling. These changes are
reflected in the recipe below, which I’ve broken into separate parts.
For filling:
1 lb of zucchini, chopped into 3/4” dice
8 oz of peaches, fresh or frozen (thawed and drained if frozen), unpeeled and sliced
2 tbsp olive oil
2 tsp sumac, or other spice or dried herb of your choice
1.5 tsp Kosher salt, or to taste
Freshly ground black pepper, to taste
1 tbsp + 1 tsp cinnamon, or to taste
~3/4 cup Saison-style Ale, plus more for serving (I highly recommend Holy Mountain’s The Ox
which has the brightness of a saison with a little funkiness)
Zest and juice of 1 lemon, or 2 limes
3 eggs
The zucchini and peaches can be roasted at the same time on separate sheet pans. Or use one
pan by roasting the zucchini, followed by the peaches. Toss the zucchini in olive oil, sumac, 1

 tsp salt, and pepper. Place on sheet pan and roast at 400 degrees for 30-40 minutes until
vegetables have browned, stirring a few times throughout cooking. Zucchini will get soft before
it browns so do not remove too early! Once done, scrape zucchini and oil/juices in the pan into
a small bowl. Pour in enough Saison to just cover the zucchini. Cover with a lid and refrigerate
for at least 2 hours. Toss the peaches with 0.5 tsp salt and 1 tsp cinnamon and place on the
sheet pan. Roast at 400 degrees for 25 minutes, or until juices are running. You may get some
browning with fresh peaches (not with frozen), but the point is to concentrate the flavors.
Remove the peaches to a bowl, and pour off all the juices into a small saucepan. Add a small
amount of boiling water to the sheet pan to remove any stuck-on bits and add to the saucepan.
Bring liquid to a boil and reduce by half, or until the sauce is flavorful. Pour over peaches, cover
and refrigerate. For a smokier flavor, you could also grill the zucchini and peaches (if using
fresh) instead of roasting.
Blend zucchini and peaches with their liquids until pureed. Add lemon zest and juice along with
1 tbsp of cinnamon. You should have about 2.5 cups of liquid. If not, add in additional beer or
other liquid of your choice. In my case, I poured off the fat into a jar from baking the bacon
strips (see below), and de-glazed the pan with boiling water. I added that liquid to my zucchinipeach mixture. Taste for salt. Separate whites from yokes for 2 of the 3 eggs, adding the third
egg to the yolks. You should have one bowl with 2 egg whites (you can use a little of this for the
pie shell as noted above), and a large bowl with 2 egg yolks and 1 whole egg. Beat the egg yolks
and whole egg with a whisk, then whisk in the pureed zucchini and squash mixture. Beat the
egg whites until soft peaks form and fold into the rest of the ingredients. Pour filling into the pie
shell. Place filled squash blossoms in a circle with tips pointed in. Press them into the filling,
especially at the base. You want them mostly submerged but still visible. Bake on the bottom
rack of a 350 degree oven for 40-50 minutes until filling looks set in the center. Check after 30
minutes to make sure the crust is not over-browning, and protect with pie shield or foil if
needed. For long-cooking pies like this, I use pie shields the entire time in my small convection
oven, but not at all in my regular oven.
For stuffed squash blossoms:
12 squash blossoms
1 cup of beans, cooked from scratch, with or without other vegetables (I used Good Mother
Stallard beans from Rancho Gordo, but any of their beans would be delicious. They also carry
different varieties of popcorn kernels. For a local bean option, I recommend Alvarez Farms who
is at every Seattle-area farmers market. I especially love their mayocoba and pinto beans.)
1/2 cup grated cheddar cheese, or other variety of your choice (I used Beecher’s flagship
cheese.)
Open each squash blossom, inspecting for bugs, but do not wash. Stuff with beans and cheese,
then twist the end of the blossom to close. Set aside until ready to assemble pie.
For popcorn topping:
3 slices of thick-cut bacon (I used Hazelnut Smoked bacon from Rainshadow Meats)
1/4 cup of popcorn kernels

 1 tbsp butter, melted
A pinch of Kosher salt
1.5 tsp ground star anise, or other spice (optional)
1.5 tsp ground cinnamon (double if not using star anise or other spices)
1 tbsp pink peppercorns, or to taste
Cook bacon and reserve bacon fat. You can make the bacon ahead and reheat while preheating
your pan for popcorn. The goal is to get it oily enough for the spices to stick. (I don’t drain my
bacon when I cook it so that helps too.) Slice into small pieces and toss with a little of the star
anise and cinnamon. Place 2 tsp of bacon fat into the skillet over medium heat and cover. This
is easiest if you have a see-through lid. Once melted, add four kernels and cover. Watch
carefully. Add remaining kernels after the first four have popped. Shake pan periodically to
move kernels around. Popcorn is done when there are no pops for more than 5 seconds. This
should take less than 10 minutes in all. Place popcorn in a bowl and stir in butter. Add salt and
spices. Garnish pie with popcorn, bacon and pink peppercorns. Be careful to not cover up all the
squash blossoms. Serve pie slightly warm or at room temperature with Saison-style ale and
extra popcorn garnish for the table.
Maria Galvao: Zucchini Dreams with cinnamon kettle corn
Challenge: Zucchini, peaches, cinnamon, and popcorn
July 17, 2020
I decided to puree the zucchini and recreate ‘sonhos’ (dreams), Portuguese raised pumpkin
doughnuts/fritters sprinkled with cinnamon sugar, traditionally served during the Holidays.
Developing a recipe for these ‘dreams’ incorporating the peaches was not hard. The challenge
was the popcorn!
These fried treats could be more like fritters using baking powder or more like raised/airy
doughnuts using yeast and allowing the dough to rise. The appeal of no wait time to rise the
dough and the slightly denser consistency of the fritters might have a wider appeal so I decided
to write the recipe for the fritters and note the yeasted dough as a variation.
After several failed experiments trying to incorporate the popcorn, the solution presented
itself. The fritters were dusted with ground cinnamon kettle corn.
Gluten Free Zucchini Dreams
Makes 10-12
Time: 1 hour
3 cups grapeseed oil
1 small zucchini, cut into to fit blender
¼ cup brown sugar
1 egg
1 teaspoon vanilla

 ¼ teaspoon baking powder
1 pinch salt
¾ cup gluten free flour (Mama’s Almond blend)
1 small peach, cut into small bite pieces
¼ cup popcorn
1 tablespoon butter
2 tablespoons brown sugar
1 tablespoon cinnamon
Dreams:
Heat oil in a cast iron deep frying pan on medium heat.
In a small blender, puree zucchini, sugar, egg, vanilla, baking powder, salt until uniformly
blended, no chunks.
Add flour and blend until well mixed.
Pour the batter into a bowl and carefully mix in the peach.
Drop spoonfulls of batter into the hot oil. Fry until golden, turning to brown both sides. Take
the Dreams out of the oil on to a plate with a paper towel to absorb the extra oil. Dust them
with the kettle corn while still hot.
Note: If you desire more light, airy Dreams, omit the baking powder and add 1 teaspoon of
yeast. Let the dough rise for about 90 minutes before frying.
Kettle corn:
Melt butter in a pan. Mix 2 tablespoons of brown sugar and 1 tablespoon of cinnamon. Add
the sugar cinnamon mix to the pan. Add ¼ cup popcorn to the pan and pop the corn. Keep
shaking the pan while the popcorn is popping. Take the pan off the heat when the popping
slows down. You do not want to burn the sugar. Make sure the popped corn is well coated
with the cinnamon sugar.
Note: Alternately, you can pop the popcorn using your own method and blended it already
popped with the melted butter, sugar and cinnamon.
Serve warm or room temperature.
LAURA JONES: Peach gazpacho with zucchini cornmeal croutons, goat cheese gelato, candied
zucchini ribbons and cinnamon-infused honey and olive oil
Olive Oil Zucchini CornBread
YIELD: Makes 8 to 10 servings
INGREDIENTS
•
6 tablespoons cinnamon infused olive oil
•
2 large eggs, lightly beaten

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•
•
•
•
•
•
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•

1/2 cup buttermilk
2 small or 1 large zucchini (about 12 ounces)
1 cup all-purpose flour (5 ounces)
1/4 cup whole wheat flour (1.2 ounces)
2 tablespoons sugar
2 tablespoons cinnamon infused honey
1 teaspoon baking powder
3/4 teaspoon fine sea salt
3/4 teaspoon baking soda
1 teaspoon finely grated lemon zest
1 cup medium-grind cornmeal (5 ounces)

PREPARATION
•
Position a rack in the middle of oven and preheat to 350°F. Butter and flour an 8”
square pan.
•
Trim zucchini ends. Coarsely grate zucchini and mix with 2 tablespoons of sugar.
Transfer to a fine-mesh strainer set at least 2 inches over the bottom of a bowl
and allow to drain for 30 minutes. After the zucchini has drained, squeeze the
zucchini with several layers of paper towels to absorb the extra moisture.
•
While the zucchini is draining, whisk eggs, buttermilk, honey and olive oil together.
Add zucchini to bowl and stir until well blended.
•
Sift both flours, lemon zest, baking powder, salt, and baking soda into a large bowl.
Whisk in cornmeal. Add zucchini mixture; fold just to blend (mixture will be very
thick). Transfer batter to prepared pan and smooth top.
•
Bake bread until golden and a tester inserted into center comes out clean, about 40
minutes. Let cool in pan 10 minutes. Remove from pan; let cool completely on a
wire rack. DO AHEAD: Can be made 1 day ahead. Store airtight at room
temperature.
Note: To grind popcorn kernels: 3/4 cup unpopped kernels will yield almost 1 cup of mediumgrind cornmeal. You can grind it in a mortar and pestle, a spice grinder, coffee grinder or
blender. I used my spice grinder, sieved it through a strainer and then reground the big bits.
This worked very well for such a small amount.
I found this YouTube video and the Serious Eats blog post helpful and interesting:
https://www.seriouseats.com/2013/03/diy-cornmeal-from-popcorn.html
https://www.youtube.com/watch?v=f7OscF5CtQY
Goat Cheese Gelato
Ingredients
•
1 cup (8 ounces) soft goat cheese, room temperature

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•
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1 1/2 cups whole milk
1/4 cup (2 ounces) créme fraiche
1/3 cup sugar
1/3 cup cinnamon infused honey
6 large egg yolks, room temperature
Pinch sea salt
Garnish with pinch of large flake sea salt
cinnamon infused olive oil, for garnish

Directions
Pour ice water into a large bowl that will fit the medium bowl with the goat cheese without the
ice water pouring into the medium bowl.
•
•
•

Mix goat cheese and creme fraiche in a medium bowl; set aside.
Whisk yolks with the sugar and pinch of salt in a heatproof bowl; set aside.
In a medium saucepan over medium heat, warm the milk, stir in the honey, and bring to a
simmer - turn burner off when bubbles begin to appear along the edge.
• Begin to temper your eggs by slowly ladling 1/2 cup of the warm milk mixture over the yolk
mixture while whisking vigorously. When you have added about 1/2 the milk into the eggs
slowly pour the egg-milk mixture back into the saucepan, whisking vigorously. Heat mixture
until it coats the back of a spoon and the temperature reaches about 175°F on a candy
thermometer.
• Slowly pour mixture through a fine mesh sieve over goat cheese, whisking to fully dissolve
and incorporate it. Set the bowl into the ice water and cool to room temperature, stirring
occasionally. Remove from the ice bath, cover and refrigerate the mixture for at least 4
hours to overnight.
Freeze in an ice-cream maker according to manufacturer’s instructions.

Yield: Serves 4 - 6

Peach Gazpacho Dessert

Ingredients:
• 3 cups sliced peeled peaches (about 4 peaches)
• 1/4 cup finely diced peeled seedless cucumber - lemon if possible
• 1/3 cup chopped yellow tomatoes - such as Sungold
• 1/3 cup diced dried apricots
• 2-3 tablespoons cinnamon infused honey*
• 3 tablespoons mild fresh goat cheese
• 1/4 cup white balsamic vinegar
• 2 tablespoons cinnamon infused extra-virgin olive oil, plus 1/4 cup for croutons
• Kosher salt
• 1/4 teaspoon white pepper

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•
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2 cups 1” zucchini cornbread squares
Goat cheese gelato
Candied zucchini ribbons, for garnish
Salted, Popped popcorn, for garnish
Basil leaves and edible flowers for garnish
Pinch of large flake sea salt, for garnish

Preparation:
Step 1
In a bowl, whisk 1/4 cup of balsamic vinegar, cinnamon honey and 2 tablespoons of the olive
oil. Stir in 1/2 teaspoon of salt. Toss the peaches, diced cucumber, yellow pepper and apricots
with the marinade. Cover and refrigerate overnight.
Step 2
Transfer the contents of the bowl to a food processor or blender and puree. Add 1/4 cup of
water and puree until very smooth and creamy; add more water if the soup seems too thick.
Refrigerate the soup until very cold, about 1 hour.
Step 3
Meanwhile, in a medium skillet, heat the remaining 1/4 cup of olive oil. Add the corn bread and
cook over moderate heat, stirring, until golden and crisp, about 2 minutes. Using a slotted
spoon, transfer the croutons to paper towels and season with cinnamon sugar. **
Step 4
Pour the peach soup into shallow bowls and garnish with the zucchini cornbread croutons, goat
cheese gelato, candied zucchini, popcorn, sea salt and basil (if desired).
* Determine the amount of honey based on the ripeness/sweetness of your peaches and the
balsamic vinegar. The goat cheese gelato and ‘zucchandy’ are quite sweet.
** I shaped my cornbread garnish into 1 large “cookie” and using 2 tablespoons of oil in a small
skillet, sautéed 2 at a time and sprinkled the cinnamon sugar on as I was browning each side.
This could also be done in a 375 oven on a baking sheet for 8 - 10 minutes.
Adapted from Jason Franey’s Chilled Peach Soup with Goat Cheese recipe.
Candied Zucchini Ribbons
Ingredients:
• 
1 1/2 cups sugar
• 
1 cups water
• 
1 long zucchini, very thinly sliced lengthwise, preferably on a mandoline
Preparation:
•

Step 1 Bring sugar and water to a boil in a saucepan, stirring until sugar dissolves. Add
zucchini. Reduce heat to medium. Simmer, with a round of parchment placed directly on
the surface, until zucchini are translucent, 15 to 20 minutes. Let zucchini cool in syrup.


 •


Step 2 Arrange zucchini in a single layer on a greased wire rack set over a baking sheet.
Let dry in 200 degree oven for about 1 hour - possibly longer. You can begin to shape
the ribbons into curls before you put them in the oven or wait until they are dry. I
waited about 20 minutes after I put them in the oven and it worked really well. As the
ribbons cool, they will become stiffer. 


Cook's Notes:
Use a mandoline to slice the zucchini into thin, even strips that are less than 1/8 inch thick but
not paper thin (or they'll fall apart). The syrup infuses the ribbons, making them translucent and
shiny. Have a piece of parchment ready to place directly on the surface of the syrup -- it will
keep the zucchini submerged.
The slices near the outer part of the zucchini (where there are no seeds) are firmer and more
pliable.

Cinnamon Infused Olive Oil
Ingredients:
1 cup extra virgin olive oil
8 cinnamon sticks
Preparation:
Heat gently on low heat and barely simmer for 10 minutes.When cool put cinnamon sticks and
olive oil in a glass jar.
Cinnamon Infused Honey
Ingredients:
1 cup honey
5 cinnamon sticks
pinch of powdered cinnamon
Let mixture warm to a simmer on low heat. Turn off heat, cool and put honey and cinnamon
sticks into glass jar. Flavor increases with time!

 Connor Simpson: Steak with peach glaze and popcorn-crusted zucchini
For the zucchini, I cut them in eighths lengthwise, and then into quarters over the width of
them. Next, generously sprinkle them with salt and pepper, or to your liking. To bread them,
you first coat them in flour, then in eggs, then in blended popcorn whites (I de-cornel them due
to my braces). You pan fry them in canola/vegetable oil (approx. 2 tbs) on medium heat until
the outside is golden brown.

For the peach sauce I used canned peaches, and blended ½ cup of peach nectar, ½ a peach, ½
tsp ground cinnamon and 1/8 tsp each of ground nutmeg and ground clove. Then I simmered
the mixture for 10 minutes on medium heat until thickened, stirring frequently.

For the spices on the steak, blend 1 teaspoon each of salt, pepper, garlic powder and chili
powder, then crust the steak with them (1 teaspoon of each per steak). For cooking the steak,
you melt 1 tbsp of butter for each steak, then sear. After it is seared put it in the oven at 350
degrees for around 15 mins, or until it is done as you prefer. Remove from the oven and let rest
before enjoying.

Ingredients:
1 zucchini
Pepper for zucchini
Salt for zucchini
Flour
Eggs
Popcorn whites
Canola/Vegetable Oil (approx. 2 tbs)
½ cup of peach nectar
½ a peach
½ tsp ground cinnamon
1/8 tsp ground nutmeg
1/8 tsp ground clove
1 tsp salt

 1 tsp black pepper
1 tsp garlic powder
1 tsp chili powder
1 tbsp butter
Steak (your preferred size and cut) I used sirloin