Enjoy the fair without leaving your house

 

Celebrate fair time this year by making at-home versions of some of your favorite fair foods.

After all, it’s fair time. The Ozaukee County Fair opened Wednesday, July 30, and runs through Aug. 3, while the Wisconsin State Fair runs from July 31 to Aug. 10.

Fair food is casual fare, the type you can eat while perusing the exhibits and visiting the midway. Sweet corn, burgers, brats and traditional summer treats are typical at these events, but a new phenomenon seems here to stay — deep fried or grilled foods on a stick, perfect for strolling crowds or children who seem to love anything served in bite-sized pieces.

You can get just about anything on a stick, or so it seems. Deep-fried snacks such as Twinkies and candy bars join such mealtime entrees as spaghetti and meatballs and shish kabobs and desserts like miniature pies on a stick.

You can replicate the idea at home, although you can make it a healthier meal by grilling the foods instead of deep frying them. 

For an entree, try making a deconstructed cheeseburger, fajita or your favorite sandwich. Grilled cheese sandwich wedges can be threaded onto a skewer and grilled, too.

For an easy take on a classic meal, try meatballs on a stick. Depending on the type of meatball, a dipping sauce can enhance the flavor. Or make chicken nuggets on a stick with ranch dressing on the side.

For breakfast, place squares of French toast on a stick with fresh fruit or slices of ham or Canadian bacon between them. A little syrup can be served on the side. 

The final course can be dessert, as simple as grilled fruit on a stick or as extravagant as a Black Forest skewer with layers of cherries and cake dipped in melted chocolate. They can be enjoyed on their own or with a bowl of ice cream.

Strawberry shortcake is another dessert that can easily be deconstructed. Just place a shortcake round on a skewer, add a dollop of whipped cream and a piece of strawberry. Top with another dollop of whipped cream and another shortcake round, chill and serve.

Of course, not all fair foods come on a stick. There are plenty of finger foods that fall under the definition, from corn fritters to deep-fried mac and cheese shells to cream puffs.

Following are recipes from www.tasteofhome.com.

 

 

Hot and Spicy Roasted Turkey Legs

4 1-1/2-pound turkey drumsticks

2/3 cup Louisiana-style hot sauce

1/3 cup canola oil

1 tablespoon reduced-sodium soy sauce

1 tablespoon chili powder

2 teaspoons ground mustard

1 teaspoon garlic powder

1 teaspoon poultry seasoning

1 teaspoon onion powder

1 teaspoon celery salt

1/2 teaspoon white pepper

1/2 teaspoon hot pepper sauce, optional

Divide drumsticks between two large bowls or shallow dishes. In a smaller bowl, whisk hot sauce, canola oil, soy sauce, chili powder, ground mustard, garlic powder, poultry seasoning, onion powder, celery salt, white pepper and, if desired, pepper sauce until blended. 

Add 3/4 cup marinade to drumsticks, dividing evenly between the bowls. Turn to coat. Cover and refrigerate eight hours or overnight. Cover and refrigerate remaining marinade.

Place drumsticks in a foil-lined 15-by-10-by-1-inch baking pan and discard marinade in bowls. Bake, covered, in a 375-degree oven for 45 minutes. Uncover, then bake 45 to 60 minutes longer, until a thermometer reads 175 degrees, basting occasionally with reserved marinade.

 

 

Waffle Fry Nachos

1 22-ounce package frozen waffle fries

10 bacon strips, cooked and crumbled

3 green onions, sliced

1 6-ounce can sliced ripe olives, drained

2 medium tomatoes, seeded and chopped

2/3 cup salsa

1-1/2 cups shredded cheddar cheese

1-1/2 cups shredded Monterey Jack cheese

Sour cream

Bake fries according to package directions. Transfer to a 10-inch cast-iron or other ovenproof skillet. Top with bacon, onions, olives, tomatoes, salsa and cheeses. Return to the oven about five minutes, until cheese is melted. Serve with sour cream.

 

 

Chocolate-Covered Bacon

12 thick-sliced bacon strips

6 ounces white candy coating, coarsely chopped

Optional toppings: Chopped dried apple chips, apricots and crystallized ginger, finely chopped pecans and pistachios, toasted coconut, kosher salt, brown sugar, cayenne pepper and coarsely ground black pepper

1 cup semisweet chocolate chips

1 tablespoon shortening

Thread bacon strips onto twelve 12-inch soaked wooden skewers. Place on a rack in a large baking pan. Bake in a 400-degree oven 20 to 25 minutes, until crisp. Drain on paper towels, then cool completely.

In a microwave, melt candy coating, stirring until smooth. Brush onto both sides of six bacon strips, then sprinkle with toppings as desired. Place on a waxed paper-lined baking sheet.

In a microwave, melt chocolate chips and shortening, stirring until smooth. Brush onto both sides of remaining bacon; decorate as desired.

Refrigerate until set. Store in refrigerator.

 

 

Pizza on a Stick

8 ounces Italian turkey sausage links

2 cups whole fresh mushrooms

2 cups cherry tomatoes

1 medium onion, cut into 1-inch pieces

1 large green pepper, cut into 1-inch pieces

30 slices turkey pepperoni

1 13.8-ounce tube refrigerated pizza crust

1-1/2 cups shredded part-skim mozzarella cheese

1-1/4 cups pizza sauce, warmed

In a large nonstick skillet, cook sausage over medium heat until no longer pink. Drain. When cool enough to handle, cut sausage into 20 pieces. On 10 metal or soaked wooden skewers, alternately thread sausage, vegetables and pepperoni.

Unroll pizza crust onto a lightly floured surface, then cut widthwise into one-inch-wide strips. Starting at the pointed end of a prepared skewer, pierce skewer through one end of dough strip. Spiral-wrap dough strip around skewer, allowing vegetables and meats to peek through. Wrap remaining end of dough strip around skewer above first ingredient. Repeat with remaining dough strips and skewers.

Arrange kabobs on a baking sheet coated with cooking spray. Bake in a 400-degree oven 10 to 12 minutes, until vegetables are tender and pizza crust is golden. Immediately sprinkle with cheese. Serve with pizza sauce.

 

 

Oven-Fried Pickles

32 dill pickle slices

1/2 cup flour

1/2 teaspoon salt

2 large eggs, lightly beaten

2 tablespoons dill pickle juice

1/2 teaspoon cayenne pepper

1/2 teaspoon garlic powder

1/2 cup panko bread crumbs

1 tablespoon snipped fresh dill

Let pickle slices stand on a paper towel about 15 minutes, until liquid is almost completely absorbed.

In a shallow bowl, combine flour and salt. In another shallow bowl, whisk eggs, pickle juice, cayenne and garlic powder. Combine panko and dill in a third shallow bowl.

Dip pickles into flour mixture to coat both sides, shaking off excess. Dip into egg mixture, then into crumb mixture, patting to help coating adhere. Transfer to a greased wire rack in a rimmed baking sheet.

Bake in a 500-degree oven 20 to 25 minutes, until golden brown and crispy.

 

 

State Fair Cream Puffs

1 cup water

1/2 cup butter

1/4 teaspoon salt

1 cup flour

4 large eggs, room temperature

2 tablespoons 2% milk

1 large egg yolk, lightly beaten

2 cups heavy whipping cream

1/4 cup confectioners’ sugar

1/2 teaspoon vanilla extract

Additional confectioners’ sugar

In a large saucepan, bring water, butter and salt to a boil over medium heat. Add flour all at once, then stir until a smooth ball forms. Remove from heat and let stand five minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.

Drop 1/4 cupfuls three inches apart onto greased baking sheets. Combine milk and egg yolk, then brush over puffs. Bake in a 400-degree oven 30 to 35 minutes, until golden brown. Place on wire racks. Immediately cut a slit in each for steam to escape. Let cool.

In a large bowl, beat cream until it begins to thicken. Add sugar and vanilla and beat until almost stiff. Split cream puffs and discard soft dough from inside. Fill cream puffs and dust with confectioner’s sugar just before serving. Refrigerate leftovers.

 

 

Tacos on a Stick

1 envelope taco seasoning

1 cup tomato juice

2 tablespoons canola oil

2 pounds beef top sirloin steak, cut into 1-inch cubes

1 medium green pepper, cut into chunks

1 medium sweet red pepper, cut into chunks

1 large onion, cut into wedges

16 cherry tomatoes

Salsa con queso or sour cream, optional

In a large shallow dish, combine taco seasoning, tomato juice and oil. Mix well. Reserve 1/2 cup for basting and refrigerate. Add beef to remaining marinade and turn to coat. Cover and refrigerate at least five hours.

Drain and discard marinade from beef. Alternately thread beef, peppers, onion and tomatoes on metal or soaked wooden skewers. Grill, uncovered, over medium heat for three minutes per side. Baste with reserved marinade. Continue turning and basting eight to 10 minutes, until meat reaches desired doneness. If desired, serve with salsa con queso or sour cream.

 

 

Homemade Fry Bread

2 cups flour

1/2 cup nonfat dry milk powder

3 teaspoons baking powder

1/2 teaspoon salt

4-1/2 teaspoons shortening

2/3 to 3/4 cup water

Oil for deep-fat frying

Optional: Butter, honey and fresh lemon juice

Combine flour, milk powder, baking powder and salt. Cut shortening into mixture until crumbly. Add water gradually, mixing to form a firm ball. Divide dough and shape into 12 balls. Let stand, covered, 10 minutes, then roll each ball into a 6-inch circle. With a sharp knife, cut a 1/2-inch diameter hole in center of each.

In a large cast-iron skillet, heat oil over medium-high heat. Fry dough circles, one at a time, for one minute per side, until puffed and golden. Drain on paper towels. Serve warm with butter, honey and fresh lemon juice, if desired.

 

 

Deep-Fried Cookies

18 Oreo cookies

Oil for deep-fat frying

1 cup biscuit/baking mix

1 large egg, room temperature

1/2 cup 2% milk

Confectioners’ sugar

On each of eighteen 4-inch wooden skewers, thread one cookie, inserting pointed end of skewer into filling. Freeze about one hour, until firm.

In a deep cast-iron skillet or deep fryer, heat oil to 375 degrees. Place biscuit mix in a shallow bowl. In another bowl, combine egg and milk, then whisk into biscuit mix just until moistened.

Holding skewer, dip cookie into biscuit mixture to coat both sides. Shake off excess.

Fry cookies, a few at a time, one to two minutes per side, until golden brown. Drain on paper towels. Dust with confectioners’ sugar before serving.

 

 

Maryland Corn Pops

8 medium ears sweet corn, husked

2 tablespoons canola oil

1-1/2 cups mayonnaise

1-1/2 teaspoons garlic powder

1/4 teaspoon freshly ground pepper

2 cups crumbled feta cheese

2 tablespoons seafood seasoning

1/4 cup minced fresh cilantro

Lime wedges, optional

Brush all sides of corn with oil. Grill covered, over medium heat, turning occasionally, for 10 to 12 minutes, until tender and lightly browned. Remove from grill; cool slightly.

In a small bowl, mix mayonnaise, garlic powder and pepper. Cut each ear of corn into thirds. Insert a corncob holder into each piece. Spread corn with mayonnaise mixture, then sprinkle with cheese, seafood seasoning and cilantro. If desired, serve with lime wedges.

 

 

Funnel Cake

2 large eggs, room temperature

1 cup 2% milk

1 cup water

1/2 teaspoon vanilla extract

3 cups flour

1/4 cup sugar

3 teaspoons baking powder

1/4 teaspoon salt

Oil for deep-fat frying

Confectioners’ sugar

In a large bowl, beat eggs. Add milk, water and vanilla until well blended. 

In another bowl, whisk flour, sugar, baking powder and salt. Beat into egg mixture until smooth. In a deep cast-iron or electric skillet, heat oil to 375 degrees.

For each cake, cover bottom of a funnel spout with your finger, then ladle 1/2 cup batter into the funnel. Holding funnel several inches above the oil, release your finger and move the funnel in a spiral motion until all the batter is released, scraping with a rubber spatula if needed.

Fry two minutes per side, until golden brown. Drain on paper towels. Dust with confectioners’ sugar and serve warm..