Leader Holiday Recipe Contest draws more than 80 recipes this year

The winners of this year’s Leader Holiday Recipe Contest are Anna Wilsman of Arnold for Croquetas de Jamon (appetizer); Ahlam Abdeljabba of Eureka for Red Lentil Soup (soup); Cheryl Wegener of Festus for Bacon and Pear Salad with Parmesan Garlic Dressing (salad); Rob Opdenbrouw of Imperial for Sweet Potato, Cranberry and Fresh Rosemary Hash (side dish); and DeAnn Sharpless of Hillsboro for Java Joe Caramel Cake.

Leader Publications asked cooks of all ages from Jefferson County, Eureka and Wildwood to submit recipes for our 27th annual Leader Holiday Recipe Contest for a chance to win cash prizes. We received more than 80 recipes.

Some of the cooks were repeat submitters and some, including a few children, submitted recipes for the first time.

Each winner will receive $50 and two tickets to the Dec. 12 Leader Holiday Dinner at the Jefferson College Fieldhouse, which is sold out. There, guests at the dinner will vote for their favorite of the five dishes and that winner will receive an additional $250.

The Leader Holiday Dinner isn’t just about the contest, though. Since 2014, the dinner has been a collaboration between the college and Leader Publications to raise money for the Jefferson College Foundation. The money is typically used to send students to Jefferson College Area Technical School (ATS) culinary competitions.

The dinner also serves as a learning opportunity, a semester exam and a showcase for Chef Garrett Miller’s culinary arts students who are in high school. Under his guidance, they will prepare and serve a six-course meal for about 230 diners. The dinner will feature chicken and all the winning entries.

Wilsman wins appetizer category with cherished recipe from grandmother

By Teresa Inserra

Croquetas de Jamon is a special recipe for 59-year-old Anna Wilsman of Arnold, but she was surprised it was the winner of the appetizer category in this year’s Leader Holiday Recipe Contest.

“My grandmother’s from Spain, and she would make them on various occasions,” Wilsman said. “Whenever she would make them, you have to eat them hot. We’d all come over when she said she was going to make them. We loved them. But they are not easy to make, so I’m surprised it won.”

In addition to being difficult to make, Croquetas de Jamon are not that common in the United States.

“(Wilsman's grandmother) made these Spanish things that you can’t get anywhere here,” Wilsman said. “The only time you could get that stuff was if one of the Spaniards made it. It was special in that way that it was not readily available.”

Nowadays, it is a treat for Wilsman’s family when Wilsman makes them.

“I make them very seldom because they’re difficult to make,” Wilsman said. “Everybody really loves them when I do.”

The fried creamy treat bites call for Spanish onion, cured ham and smoked bacon. One difficult part is creating a smooth and silky bechamel and then chilling the bechamel for four hours.

Wilsman said this is the first time she’s entered a recipe in a recipe contest.

She has other recipes from her grandmother, but some ingredients are hard to find. She was recently able to travel to Spain and brought some saffron and other ingredients back with her.

Wilsman said while it is a tough recipe, converting from grams won’t make it any tougher.

“I used to teach food nutrition, and I would sometimes make my students in high school … I would make them convert just so that they could do it,” she said. “I’m sure the culinary students should be able to do it. And if they weigh it on a scale, it has grams on the scale.”

My grandmother made these creamy delicious bites every so often. We always looked forward to them.

Croquetas de Jamon

Anna Wilsman, Arnold

My grandmother made these creamy delicious bites every so often. We always looked forward to them.

• 50 grams butter
• 1/2 small Spanish onion, finely chopped
• 70 grams jamon serrano (cured ham)
• 100 grams smoked bacon
• 800 milliliters full-fat milk
• 60 grams plain flour, plus extra for rolling
• Pinch freshly grated nutmeg
• 1 teaspoon salt
• Pinch ground white pepper (or ground black pepper)
• 2 eggs
• 100 grams breadcrumbs
• Light olive oil

• Melt butter in a pan over a medium heat and add onion and bacon. Cook for a few minutes until onion turns translucent, but not colored, and then add jamon. After 3 minutes, add nutmeg and pepper.
• In a separate pan, bring milk almost to boiling point and set aside.
• Add flour to onion and cook for 5 minutes, stirring, until flour has toasted a bit. Add hot milk little by little, whisking constantly, to make a thick roux. Continue until all milk is added and you have a smooth and silky bechamel. When it reaches a boil, reduce heat to low. Leave to simmer for about 40 minutes, whisking to make sure it doesn’t stick to the bottom of the pan. Taste and adjust seasoning if necessary.
• Line bottom of baking tray with baking parchment and pour bechamel into tray. Spread it out and let cool for a few minutes, then place a layer of saran wrap directly on top, making sure wrap is touching the surface of the bechamel. This stops a skin from forming. Transfer to fridge to chill completely.
• After 4 hours, bechamel should be firm enough to handle. Turn bechamel out onto a floured surface and carefully peel away baking parchment. Sprinkle with a little more flour and use a knife to cut bechamel into strips and then small squares, about 4 centimeters on each side. Dust hands with flour and roll squares into oval shape between your hands.
• Beat egg in a bowl and spread breadcrumbs on a plate. Dip each oval in the egg and roll in breadcrumbs, then place on a clean plate. (Chill these in fridge if you want to cook them later.)
• Heat oil in a large, deep pan until it reaches 356 degrees. (If you don’t have a thermometer, check if oil is ready by dropping in a small square of bread. It should turn golden in about 30 seconds.) Fry croquetas in small batches until golden and crisp (about 1 1/2 minutes per batch.) Remove and drain on kitchen paper.

Wegener wins salad category by pairing pears with bacon

By Teresa Inserra

Cheryl Wegener’s recipe for Bacon and Pear Salad with Parmesan Garlic Dressing has been named the winner of the salad category in the 27th annual Leader Holiday Recipe Contest.

Wegener, 68, of Festus said she entered a recipe in the Leader’s very first recipe contest.

“It was done at the (Leader) office, and everybody cooked and brought whatever it was, and everybody there voted on who won,” she said. “That’s how it was done before they did the dinner. The first year (the Leader) had the dinner (in 2014), I was a finalist in the soup category. And the girl that was the finalist in the dessert, we both went to Jefferson College and kind of did a little tutorial for the students on how to make our dishes.”

Wegener said she usually makes the salad for family gatherings.

“But I’ve been known just to make it as a dinner, sometimes at night, if we’re not eating a lot,” she said.

The recipe calls for chopped leaf lettuce and an equal amount of fresh chopped kale. Other ingredients include thinly sliced pear, crumbled bacon, and shredded pepper Jack cheese.

“Several years ago, I went to a dinner party with my mother, who has since passed, and this was served,” she said. “I was impressed and I asked the person who put the dinner party on for the recipe. I have made it ever since and that’s probably been five years ago before kale was even popular.”

Wegener has always cooked a lot and keeps her recipes in photo boxes.

“I cook almost every night,” she said. “I always have. I enjoy eating out, but I also have always felt that it was important to have dinner every night. Even when my son was young, we had dinner at the table every night, which I know nobody does. That was important to me.”

She enjoys cooking for bigger crowds.

“I hate cooking for just two, and it’s just my husband and I at home now. I find it very hard to cook for just two, so I love to cook a meal for a dinner party or for the whole family being here. That’s what I thrive on. Since it’s just us most of the time, I find that I end up baking a little bit more now.”

Bacon and Pear Salad with Parmesan Garlic Dressing

Cheryl Wegener, Festus

• 2 cups chopped leaf lettuce
• 2 cups chopped fresh kale
• 2 medium pears, thinly sliced
• 1 cup shredded pepper Jack cheese
• 4 bacon strips, cooked and crumbled
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 2 teaspoons grated Parmesan cheese
• 1/2 teaspoon garlic powder
• 1/8 teaspoon black pepper
• 2-3 tablespoons 2 percent milk

• In a large bowl, combine lettuce and kale. Top with pears, pepper Jack cheese and bacon.
• In a small bowl, whisk mayonnaise, mustard, parmesan cheese, garlic powder and pepper. Gradually whisk in enough milk to reach desired consistency.
• Drizzle dressing over salad and toss to coat.

Self-described Eureka foodie wins the soup category

By Teresa Inserra

Ahlam “Allie” Abdeljabbar of Eureka, who describes herself as a foodie, has been named the winner of the soup category in this year’s Leader Holiday Recipe Contest with her family’s Red Lentil Soup.

Abdeljabbar, 42, said the dish is widely prepared throughout the Levantine countries, such as Lebanon, Syria, Egypt, Jordan and Palestine, where her grandmother came from. She said her grandmother made it and Abdeljabbar, her mother and her aunts make it.

“Basically, it’s a passed down recipe,” she said. “It’s a good winter soup. I try sometimes to make variations of it with like jalapenos … but I think the original tastes the best.”

Abdeljabbar said she makes it two or three times in the winter, setting some aside in the freezer to enjoy on a “cold and gross” day.

She said it is a very easy recipe to make.

“I wanted to choose a recipe that is easy to make,” she said. “If they try it and like it, then they have that recipe to make it themselves at home. There’s nothing to it.”

Abdeljabbar said she loves to share recipes that make her happy and she loves to see the reaction of people tasting her food.

She loves cooking and hosting dinners. She enjoys trying new recipes, including those from other cultures. Recently she tried a Swahili recipe that some of her family members liked and others did not. She’s been exploring her husband’s Scottish/English heritage, asking his mother for recipes.

Abdeljabbar is very proud of her hummus recipe, which she recently perfected. She has found a technique that makes it smooth and tasty.

“I’m having a lot of fun with hummus right now,” she said.

Abdeljabbar said she and her husband are both foodies and a whole section of their pantry is just spices.

“We have fun in the kitchen. We are a foodie house,” she said.

Red Lentil Soup (Shorabet Adas)

Ahlam Abdeljabbar, Eureka

I am sharing this recipe as it is widely prepared throughout the Levantine countries, such as Lebanon, Palestine, Syria, Egypt and Jordan. I grew up with my paternal grandmother and my mother making this for us, and now I make it for my family. This soup dates back generations. The soup is so warming, packed with flavor and very simple to make.

• 2 cups red lentils
• 1/2 teaspoon cumin
• 1/2 teaspoon turmeric
• 1 large onion, diced
• 2-3 cloves garlic, minced
• 2 tablespoons extra-virgin olive oil
• Salt and pepper to taste
• 1 bouillon cube
• 1-2 lemons, sliced into wedges
• 8 cups water

• Wash lentils, then boil in water, stirring occasionally. Lower heat.
• When lentils are tender, add the cumin, turmeric, salt, pepper and bullion, and continue cooking on low heat.
• In a separate pan, saute the diced onions in olive oil, then add the minced garlic and continue sauteing until getting a golden-brown color. (I suggest sauteing the onions first, then adding the garlic.) Add to the soup mixture. Continue stirring the mixture and let simmer for a few more minutes.
• To serve, pour a ladle of soup into a bowl and squeeze fresh lemon juice from the wedges.

Opdenbrouw’s creation wins the side dish category

By Teresa Inserra

Rob Opdenbrouw has been named the winner of the side dish category with his own creation, Sweet Potato, Cranberry and Fresh Rosemary Hash.

If it sounds like something a chef would make … that’s because it is.

“I am a chef,” said Opdenbrouw, 52, of Imperial, who started out in the food industry 37 years ago and is a graduate of the Culinary Institute of America in Hyde Park, New York. “I don’t chef anymore, but I’m still in food service.”

He read about the recipe contest on the Facebook page for the Jefferson College Area Technical School (Jeffco-ATS) where his 15-year-old-son, Aedan, is a first-year culinary student from Seckman High School.

Before entering the contest, Opdenbrouw made sure there was no rule about allowing professional cooks to enter.

He said he created the recipe years ago as a Christmas side.

“(I also) make it in the fall at times with pork dishes,” Opdenbrouw said.

When asked if the recipe would be difficult for the students to make, he said it won’t be difficult.

“I think the hardest part is going to be the amount of knife work to cut up the sweet potatoes, especially for (more than 200 people),” he said.

Opdenbrouw has prepared all kinds of food, but he really enjoys making New York-style pizza. He said his whole family likes St. Louis-style, but as a New York native, he isn’t a big fan.

Opdenbrouw also does not enjoy baking.

“I bake if I have to,” he said.

Opdenbrouw said he believes Aedan signed up for the culinary arts class because he thought he would enjoy it, not necessarily because he was interested in a career.

“It started off with something he thought he would enjoy, because we’ve done a lot of stuff in the kitchen, some side jobs because my wife is in catering,” he said. “I’ve been having him in the kitchen a little bit.”

Opdenbrouw said Aedan has enjoyed the class so much that he has been talking about going to the Culinary Institute of America like his dad.

“It’s the number one school in the country and the number two in the world,” he said.

Sweet Potato, Cranberry and Fresh Rosemary Hash

Rob Opdenbrouw, Imperial

• 3 pounds sweet potatoes, peeled and diced medium-large
• 3/4 cup craisins
• 1 cup water
• 1/2 teaspoon Vietnamese cinnamon
• 1/8 teaspoon nutmeg
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 3 tablespoons olive oil
• 1 teaspoon freshly chopped rosemary

• Preset convection oven to 385 degrees.
• Steep craisins in boiling hot water for 10 minutes, then strain.
• Toss remaining ingredients together with potatoes.
• Place on a sheet pan with parchment paper and roast 25-35 minutes.
• Toss roasted potatoes with craisins. Garnish with fresh rosemary sprigs, if desired.
• Makes 6-8 half-cup portions.

Sharpless takes the cake in the dessert category

By Goldie Lowe

DeAnn Sharpless, 71, of Hillsboro won first place in the dessert category with her “Java Joe Caramel Cake.”

The cake, which has a coffee and nutmeg flavor, is covered with caramel ice cream topping before being topped with a chocolate- and coffee-flavored frosting.

Sharpless said she saw the recipe for the cake in a magazine in the 1990s. She decided to give the recipe a try, despite not being a huge fan of instant coffee, which is used in both the cake and the frosting.

“I made it and I thought that it was so delicious that I shared some with my neighbor,” Sharpless said.

Sharpless said the cake has been a favorite in her home ever since. She said she typically makes the cake a few times a year for special occasions or when she hosts guests for the weekend.

“It’s a great dessert and pairs well with a cup of java after dinner or as a sweet treat with your morning coffee,” Sharpless said.

Sharpless said she has enjoyed cooking and baking all her life and loves sharing her food with others.

“I find it relaxing. Food is love to me. I do a lot of cooking and baking, and I do a lot of sharing. I don’t need it all,” she said.

Sharpless said she has previously submitted recipes for the contest but had taken a break for several years. She decided to try her luck again this year.

“I thought, you know what, I’m going to submit some recipes this year. I kind of waited until the eleventh hour, but I did submit them, and I’m glad I did.”

Java Joe Caramel Cake

DeAnn Sharpless, Hillsboro

A favorite for decades in my home, especially when I host guests for the weekend! It’s a great dessert and pairs well with a cup of “java” after dinner or as a sweet treat with your morning coffee!

Cake:

• 1 cup buttermilk
• 4 teaspoons instant coffee granules
• 1/2 cup butter, softened
• 1 cup brown sugar, packed
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2 tablespoons cornstarch
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1 cup caramel ice cream topping, divided

Frosting:

• 1 tablespoon cocoa
• 2 teaspoons instant coffee granules
• 1/4 cup boiling water
• 1/2 cup butter, softened
• 1/4 cup confectioners’ sugar
• 1 cup semisweet chocolate chips, melted

Cake:

• Preheat oven to 350 degrees.
• Microwave buttermilk for 30-45 seconds or just until warmed. Stir in coffee granules until dissolved.
• In large bowl, cream butter and brown sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla.
• In a separate bowl, combine flour, cornstarch, baking powder, baking soda, salt and nutmeg. Add to creamed mixture alternately with buttermilk mixture, beating well after each addition.
• Transfer to a greased 13-by-9-inch baking pan. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Do not overbake. Cool on a wire rack for 5 minutes.
• Using the end of a wooden spoon handle, poke holes in cake 2 inches apart. Pour 1/2 cup caramel topping into holes. Spoon remaining caramel topping over cake. Cool completely.

Frosting:

• In small bowl, stir cocoa and coffee granules into boiling water until dissolved. Cool to room temperature.
• In a new bowl, cream butter and confectioners’ sugar until light and fluffy.
• Stir in melted chocolate and cocoa mixture until well combined. Frost cake.