Battle II of Leelanau Iron Chef was another huge success. Fourteen of us gathered for Melissa’s ingredient pick: root vegetables. With the exception of maybe some chicken broth here and there, all the dishes were vegetarian! Again, the dishes were very creative and varied.
Congratulations to first-time Leelanau Iron Chef-er Chandra for winning first place! Also worth mentioning is the difference in point totals for 2nd, 3rd, and 4th place….check out the scores below!
First Place: Beet Ice Cream with Mascarpone, Orange Zest & Poppy Seeds (Chandra – 185 pts)
Second Place: Root Veggie Samosas (Peter & Cassidy – 168.5 pts)
Third Place: Kitchen Sink Root Veggie Soup (Yours Truly – 168 pts)
Fourth Place: Salt & Vinegar Potato Salad (Melissa – 167.5 pts)
Fifth Place: Carrot Cake Whoopie Pies (Yours Truly – 161.5 pts)
Group Photo of Leelanau Iron Chefs
Here are the other creative dishes using root vegetables:
|Clockwise from left: Apple & Parsnip Soup, Potaage Epinard, Potato & Caramelized Onion Tart, Potato & Parsnip Latkes, Potato & Chocolate Chip Cookies, Parsnip Puree|
Carrot Cake Whoopie Pies with Maple Cinnamon Cream Cheese Filling
(adapted from That Skinny Chick Can Bake)
1 cup flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon salt
4 tablespoons butter, at room temperature
1/4 cup brown sugar
1/4 cup sugar
1/2 teaspoon vanilla
1 cup grated carrots
1/4 cup shredded coconut, optional
8 oz cream cheese, softened
3 tablespoons butter, softened
2 cups powdered sugar
1/2 teaspoon vanilla
- Preheat the oven to 350ºF. Line two baking sheets with parchment paper.
- Whisk together flour, baking soda, baking powder, cinnamon, ginger and salt to combine. Set aside.
- Cream butter and sugars in a stand mixer fit with a paddle attachment till light and fluffy, about 5 minutes. Add eggs and vanilla and mix till combined, scraping down sides as needed. Mix in dry ingredients and mix till just combined. Add carrots and coconut if using. Chill batter at least one hour.
- Using cookie disher, scoop out about 2 tablespoons of batter onto baking sheets, about 2 inches apart. Bake 20 minutes or till cakes spring back when gently touched. Cool on pan 5 minutes before removing to cooling rack.
- Make filling by creaming together butter and cream cheese. Sift in the powdered sugar and continue beating till light and fluffy. Stir in vanilla.
- To assemble, spread filling onto flat side of one cake. Top it with another, flat side down. Repeat with other cakes. May also use pastry bag to pipe filling.
Makes about 18 small sandwich cookies.