It’s that time of year again! Time for my New England Peeps to dream up their best recipes.
Read through to the end of this post to see how you can win an Ultimate Prize Package including tickets to the Cook-Off, plus accommodations to the Wyndham Garden Hotel!
The Cook-Off is open to home cooks from the six New England states and submissions are now being accepted at HoodCookOff.com until September 10 in the chance to win the $10,000 grand prize. This year, the Hood Cook-Off will take place in Providence, Rhode Island on October 21st, 2012.
Submissions are being accepted until September 10, 2012. The Cook-Off has been moved from Portland, Maine to Providence, RI.
“Hood has proudly provided quality dairy products to New Englanders for more than 160 years, and we are thrilled to bring the Cook-Off to another great New England state,” said Lynne Bohan, Hood spokesperson. “Just like Portland, Providence has become known as a “foodie city.” We look forward to seeing (and tasting!) this year’s creative and innovative recipes featuring Hood products.”
The 2011 Grand Prize winner of $10,000 was Cranston, RI, native Dan Rinaldi, for his Surf and Turf Sliders with Maine Lobster Sauce. How fabulous do those sound?
The recipe contest is open to all amateur cooks from the six New England states – Connecticut, Maine, Massachusetts, New Hampshire, Rhode Island and Vermont. The Grand Prize winner will be awarded $10,000 and be featured in the 2012 New England Dairy Cook-Off recipe book.
Submitted recipes must be original and include at least one of the following Hood products: Hood Milk, Hood Simply Smart® Milk, Hood Cream, Hood Sour Cream, Hood Cottage Cheese, Hood Country Creamer®, Hood EggNog and Hood Calorie Countdown®. Contestants may enter one or more of the following five categories - breakfast/brunch; soups/chowders; appetizers/side dishes; lunch/dinner (entrée); and dessert.
I received a copy the 2011 Hood New England Dairy Cook-Off Cookbook. It’s got 30 winning recipes from last year’s cook-off. I went straight for comfort food and chose to make the Cognac Cocoa Custard by Scott Cohen of MA. I didn’t have cognac, but I threw in a few splashes of kirsch. Two other changes I made: I added 1 1/2 tsp of powdered espresso, and when scalding the dairy ingredients, I tossed in about an ounce of dark chocolate. It’s incredible. Smooth, creamy and it has a deep chocolate flavor. I doubled the recipe because we’re a big family, and baked it in a 2.5 quart baking dish. It’s a kick ass dessert on the cool evenings we’ve been having!
So to recap--
- Entries accepted until September 10th
- Semi-finalists will be announced on October 9th
- Hood New England Dairy Cook-Off is October 21st in Providence, RI, and the Grand Prize is $10,000! Get your thinking caps on!
The Ultimate Prize Package for one of my readers includes a cookbook with last year's recipes, VIP event tickets, and overnight hotel accommodations at the Wyndham Garden Hotel in Providence, RI from 10/20-10/21.
Like I said last year, if I were going, I’d book an extra day or two on Thursday and Friday (the 18th and 19th) and make a mini vacation with the Cook-Off capping off your weekend on Sunday!
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I’ll choose a winner on 9/13 so the lucky person has plenty of time to make arrangements for their mini vacation! Winner will be notified by email and will have 48 hours to respond before I choose a runner up. Good luck!