Contest seeks original buttery recipes
Share your original recipe for an appetizer, entrée or dessert featuring butter for a chance to win a KitchenAid artisan stand mixer and $100 in the Butter-Up the Holidays contest.
The contest is sponsored by the Washington Dairy Products Commission, the Dairy Farmers of Oregon, the United Dairymen of Idaho and Fred Meyer stores.
Judges will choose a single Butter-Up the Holidays winner from each state for a $100 Fred Meyer gift card. Three Washington runners-up will get $50. The contest is open to residents of Washington, Oregon, Idaho and Alaska.
Last year’s Washington winners were Annette Huss, of Camas, for her Chicken or Turkey Pot Pie with Buttermilk Biscuit Topping and Margee Berry, of White Salmon, for her Nutty Double Chocolate Carmel Tart.
The 2011 grand prize winner was Lebanon, Ore., resident Renata Stanko for her Sausage Star Scones with Mustard Butter.
The judges are Northwest dairy producers and dairy industry professionals who will judge the recipes on taste, creativity and appearance.
Contestants can enter their recipes at www.butteruptheholidays.com. The website also has last year’s winning recipes plus complete contest rules.
Also, cooks can go online and order the magazine FRESH Mini: Butter for $1.99 at www.darigoldfresh.com/. It includes butter recipes, such as the one below, to help inspire contest creations:
Fettuccine with Mediterranean Butter and Zucchini
1/4 cup (1/2 stick) butter, softened
1/4 cup chopped black olives
2 tablespoons chopped sun-dried tomatoes packed in oil
1 tablespoon chopped fresh oregano
1-2 cloves fresh garlic, chopped
Salt and ground black pepper to taste
12 ounces fresh fettuccine
4 to 6 very small zucchini and/or yellow squash, thinly sliced
1/2 cup finely grated Parmesan cheese
In a large bowl, combine the butter, olives, sundried tomatoes, oregano, garlic, salt and pepper; set aside.
Cook pasta according to package directions and drain.
Meanwhile, place 3 tablespoons of the butter mixture in a heavy 12-inch skillet over medium-high heat. Add the squash and cook, stirring frequently, until tender (5 to 6 minutes).
Transfer cooked pasta to the skillet; add the remaining butter mixture and Parmesan cheese. Toss to blend and serve hot.
Garnish with fresh basil, if desired.
Yield: 4 servings