I’ve always thought of myself as an open minded person but obviously, the rest of the world doesn’t see me that way. Somehow, I’ve become known as as judgemental. In the last month I’ve been asked to judge everything from cookies and cooking to beer pouring.
First I participated as a judge along with Elizabeth Baird and Stephanie Pick at the Gay Lea Shortbread Contest. The winning recipe was not only delicious but technically interesting as well. (The recipe is below if you’d like to try it.)
Then, I was off to New York to be a judge at the international Stella Artois Draught Master challenge where the world’s best draftmaster was crowned. And, lastly I joined the chefs from the Delta Grandview Hotel as a judge in an Iron Chef style competition between 8 teams of Kraft employees.
I’m both full and exhausted! Seriously, it’s much harder work to judge other people than I anticipated. It’s been a true test of my attention span.
Fortunately, the next contest that I’m involved with requires me to be a host and not a judge. On January 22nd, I’ll preside over the first ever Canadian Pillsbury Baking Challenge ! There’s still time to vote on your favourite recipes so make sure you visit the contest website to find out more details!
Have you ever entered a food or beverage competition? If so, was it fun or frightening?
Peanut Butter and Jelly Shortbread Bars
1 cup unsalted Gay Lea Butter, softened 250 mL
1 cup granulated sugar 250 mL
1 egg yolk 1
1/2 tsp vanilla extract (optional) 2 mL
2 cups all purpose flour 500 mL
1 tsp baking powder 5 mL
1/4 tsp salt 1 mL
3/4 cup blueberry jam 175 mL
1/2 cup smooth peanut butter 125 mL
1/2 cup icing sugar 125 mL
2 tbsp unsalted Gay Lea Butter, softened 30 mL
In a large bowl, beat the butter with the sugar and egg yolk, using an electric mixer, for 2 minutes or until light and fluffy. In a separate bowl blend together flour, baking powder and salt until well combined.
Divide the dough into two equal portions and wrap tightly in plastic wrap. Refrigerate dough for 1 to 4 hours.
Preheat the oven to 350°F (180°C). Line a 9 x 13-inch (3 L) baking dish with parchment paper; reserve. Remove dough from fridge. Shred dough using a coarse grater or food processor, fitted with a metal shredding blade; replace one portion of shredded dough to the fridge.
Arrange remaining dough in an even layer in the prepared baking dish; lightly pat the dough down. Bake for 20 minutes or until lightly golden around the edges; cool for 20 minutes.
Meanwhile, blend the jam with the icing sugar and butter until smooth and well combined. Spread the peanut butter over the shortbread base in an even layer. Drop spoonfuls of the jam mixture over the peanut butter and gently spread in an even layer.
Remove the remaining dough from the freezer and scatter over the jam layer. Bake for 20 to 25 minutes or until the top is set and lightly golden brown. Transfer pan to a wire rack and cool completely; cut into bars.
Makes 24 bars.
Tip: Try grape jelly or strawberry jam in place of the blueberry jam for a fun twist.