Hunt Breakfast Recipe Contest Winners
Juliet Mackay-Smith, chef and proprietor of Locke Modern Country Store
Results are in for our Hunt Breakfast Recipe Contest! Our judge Juliet Mackay-Smith has made her selections, and we will pin the winning recipes with a blue ribbon within the website so readers will know which recipes have received these honors.
“Born into a foxhunting family, I have had first-hand experience of what makes for satisfying fare at a hunt breakfast…both for the hosts to prepare and for the guests to consume,” said Mackay-Smith.
Tuscan Pork Loin
Serves 8-10. Very colorful at Christmas.
Baked Apples
Roasted Potatoes
Mix 8 red potatoes and 4 large sweet potatoes with olive oil and rosemary. Bake for an hour at 325. Serves 8.
White Chocolate Raspberry Mousse
For variations, after cake is placed in bowl you can soak w/ liquor of choice (rum, brandy, orange or raspberry liquor, etc.). You can also use other flavors of instant pudding with different pound cakes (eg. Lemon on Lemon)
Bacon Bombs
These can be made ahead and warmed, can stay warmed for hours, and can be refrigerated after cooking and served warm the next days or so. Even well received at room temperature.
My party guests would mutiny if I did not serve them. My five year old grandson helps me make them.
Andrews Bridge Mustardy-Dill Egg Salad
Can be made 1 – 2 days ahead of time. Serve with crackers, baguette slices or thin bread.
Andrews Bridge Peachy Bread Pudding
Note: Depending on size of the bread loaves, you may need to add or cut back on liquid amounts. More maple syrup and/or schnapps can be added if mixture looks too dry.
New Mexico Green Chile Stew
(with a nod to the Santa Fe School of Cooking)
Serves 8
Incredibly Simple But Delicious Chili
Just returned from a very frigid hunt in Ontario and received tons of compliments on my “summer camp food” Chili so I thought I would enter it although it is FAR from Gourmet!!