Nashauna Drummond, Staff Reporter
Rosanna Kellymans' carrot cake with Tastee cheese topping. - PHOTOS BY WINSTON SILL/FREELANCE PHOTOGRAPHER
THE AROMA of melting cheese oozing through the air intoxicated the grounds of Ranny Williams Entertainment Centre on Hope Road last weekend. The inaugural Bakers and Pastry Fiesta was more of a family fun day but there were enough gastronomic delights to keep patrons happy.
The major culinary highlight of The Gleaner-sponsored event was the Tastee cheese bake off. The contestants were Nordia Dixon of B&E catering; caterer Winsome Ford; Rosanna Kellyman, baking student from the University of Technology; Sandra Brady from The Cake Shoppe; and graduate of Heather Little-White and Associates, Millicent Thomas.
As the showdown began they whipped, creamed, measured and baked for 60 minutes before a master baker could be declared.
Entries were judged on: use of time, creativity/originality, organisation of work area, Tastee dish and presentation. The judges were: Pamella Powell from the Jamaica Cultural Development Commission; Paulette Brown of Bakers' Association and Keisha Ferguhson of Golden Bakers.
When the timers went off the smell of melted cheese intensified as the contestants unveiled their creations. Nordia Dixon presented a cherry cheese pie; Winsome Ford - a pineapple cheese surprise; Rosanna Kellyman made a carrot cake with Tastee cheese topping; Sandra Brady's entry was a cheddar espresso brownie and Millicent Thomas made cheesy corn puppies.
It was Millicent Thomas's cheesy corn puppies that struck a chord with the judges' taste buds making her the champion baker.
Cheesy corn puppies
Ingredients
1 cup flour, sifted
2 eggs
2 tbs granulated sugar
2 tbs salt.
3/4 cup cornmeal
1 cup milk
1/2 cup onion, minced
6 frankfurters
1tbs prepared mustard
1 tbs salad oil
2 cups Tastee cheese, shredded
1 cup Tastee cheese, diced
1/3 cup corn oil
METHOD
Sift flour, cornmeal, baking powder and salt into a bowl. Stir in sugar.
2. Combine milk, eggs, 1/3 cup oil and onions thoroughly. Add diced cheese.
3. Add dry ingredients and stir just enough to dampen the mixture.
4.Turn the mixture into a 36 cm baking dish.
5. Cut four slashes 1/2 cm deep in each frank. Place franks with cut side up in a row on top of batter.
6. Bake for 20 minutes at 185 Celsius or 375 Fahrenheit, then brush with combined mustard and 1 tablespoon oil. Add shredded cheese on top.
7. Bake for an additional 20 minutes or until a skewer inserted comes out clean.
8. Cut into six servings with frank in the centre of each. Serve with a hot barbecue sauce or tomato sauce (optional).
