Georgia cooks vie for cash in annual Egg Recipe Contest

by Jennifer Whittaker, Editor

The competition was really spicy as the 10 finalists in the Georgia Egg Commission’s 21st Annual Recipe Contest prepared their dishes for judges to taste during the May competition. The theme for this year’s contest was Eggs ...The Spice of Life. Pictured from left are Rhonda Hitch, Karen Slaughter, Luke Ozier, Rose Abbott (1st place), Jean Jackson (2nd place), Phil Herron, Rachel Brooks (3rd place), Emma Thompson, Virginia Webb and Renee Hill.

Ten of Georgia’s top cooks competed for a total of $1,750 in prize money during the 21st Annual Georgia Egg Commission Recipe Contest.

Rose Abbott of Cochran walked away with first place and $1,000 for her Allspice-Pecan Upside-Down Cake. Jean Jackson of Columbus captured second place and $500 for her Curry Chicken Egg Pate. Rachel Brooks of Byron won $250 for her third place recipe, Spicy Stuffed Breakfast Peppers.

“This was a tough year for the competition. All of the recipes were only points apart when the judges’ scores were totaled,” said Jewel Hutto, Georgia Egg Commission program director and coordinator of the contest. “This contest is a good way to bring Georgia cooks together and to make cooking fun. We attempt to promote good nutrition and help people to realize eggs are an economical nutrition source.”

Almost 40 recipes were submitted by participants from across the state to be considered in the contest. All entries were prejudged and ten finalists were selected for the final cook-off held May 13, at the Georgia National Fairgrounds in Perry. Recipes had to be original, use a minimum of four eggs, serve at least four people and feature a discernable spice. Entries were judged on flavor, presentation, ease of preparation and originality.

When asked the inspiration for her prize winning recipe, Abbott answered, “We grow pecans, and allspice is my favorite spice. I cook a lot with pecans and allspice, and I like apricot preserves, so it just all came together.”

Winning first place was especially sweet for Abbott since she has competed in the contest numerous times. She won second place in 2002 and third place in 1999.

“It gives you a good feeling to know other people enjoy the ideas you come up with,” Abbott said.

For Jackson, winning second place in the recipe contest was a sweet reward for the time and effort she spent developing her recipe. Jackson spent hours reading cookbooks as she perfected the right combination of ingredients for her Curry Chicken Egg Pate. She let friends and family sample the recipe at various stages of its development.

“It’s a great feeling of accomplishment,” Jackson said. “I put a lot of time and energy into this, and I appreciate being selected by the judges.”

Competing in the Egg Commission’s Recipe Contest was a matter of upholding a family tradition for Brooks. One of her sisters, Amber, won second place in the contest last year. Their mother, Debra, won first place in the 1997 contest and another sister, Rebecca, won second place in 1999. A brother, Andrew, has also competed in the contest.

When asked what motivated her to enter the contest, Rachel answered, “It’s fun, and I cook a lot.This is the first time I’ve competed in the contest in four years.”

The contest was the highlight of the Georgia Egg Commission’s “May is Egg Month” celebration. A free brochure of the winning recipes and an entry form for the 2005 contest is available by sending a stamped, self-addressed envelope to 16 Forest Parkway, Forest Park, Ga., 30297. For the 2005 contest, recipes must serve at least four people, utilize a minimum of four eggs and feature the use of any type of nut as a major ingredient.

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Allspice Pecan Upside-Down Cake

Serves 6-8

Allspice Honey Pecans
2/3 cup packed light brown sugar
6 tbsp unsalted butter
1/2 cup honey
1/2 tsp allspice
1 1/2 cups coarsely chopped pecans

Cake
2 cups cake flour
2 tsp baking powder
1/2 tsp salt
1 1/2 tsps ground allspice
2 tbsp cocoa powder
1/2 cup butter, room temperature
2/3 cup light brown sugar
2/3 cup granulated sugar
4 eggs
2 tsp vanilla extract
2/3 cup buttermilk
Nonstick cooking spray
Apricot preserves for sauce
Mint sprigs for garnish, if desired
Chocolate dipped fruits for garnish, if desired

Preheat oven to 375&Mac251;F. In a 10 inch seasoned cast-iron skillet, combine brown sugar, butter, honey and allspice. Over medium heat, cook until the sugar is dissolved and the mixture is smooth, two to three minutes. Stir in pecans and set aside. In a small bowl, combine flour, baking powder, salt, allspice and cocoa powder. Mix well. Set aside. Using a mixer, cream together butter, brown sugar and granulated sugar on high speed until light and fluffy. Reduce the speed to low, beat in eggs, vanilla and buttermilk until well blended. With the brown sugar and pecan mixture still in the cast-iron skillet, coat the side of the skillet with non-stick cooking spray. Carefully spoon the cake batter over the pecan mixture, spreading evenly. Bake cake until toothpick inserted in the center comes out clean, about 40 minutes. Remove skillet from oven and run a knife around edge of cake to loosen from skillet. Immediately invert cake onto a serving plate while hot. Drizzle with warm apricot preserves and garnish as you desire.