Land O'Lakes resident named finalist in Trump International recipe contest
Courtesy of Lorraine Fina Stevenski
Lorraine Fina Stevenski is a recipe contest regular, having entered hundreds of contests. Her Ciambella Amaretto Citrus Coffee Cake was a strong contender, but didn’t get quite enough votes.
On Internet food sites and magazine web pages, Lorraine Fina Stevenski of Land O'Lakes is always searching for recipe contests to enter. She's looking for the box that says, "Enter and win $$$ and travel." She may not have clinched millions of dollars in prizes, but she has had many recipes that have been finalists and winners, scoring trips all over the country.
"I have entered hundreds of recipe contests and enjoy creating recipes with interesting ingredients," she said. "Baking and cooking are a tradition in my Italian family and has sparked my interest in designing recipes that are modern but classic. I keep all my recipes nice and neat in my computer recipe program, ready to send."
The first contest she won was in 1991 (a lemon amaretto pound cake); next up she was a finalist for her manicotti on the Food Network show, Ultimate Recipe Showdown, Pasta. And this year she entered the Trump International recipe contest called Heirloom Recipes with a Citrus Twist.
"My recipe for Ciambella Amaretto Citrus Coffee Cake won finalist for the dessert category. On Mother's Day, Trump International Beach Resort Miami had a brunch at Neomi's Grill. Executive chef Kurtis Jantz made all three recipes in the contest and the patrons picked their favorite recipe."
She didn't emerge victorious, but she got a nice juicer and an apron out of it. And while she didn't get to meet the candidate himself, she's doing her part to make dessert great again.
Contact Laura Reiley at [email protected] or (727) 892-2293. Follow @lreiley on Twitter.
© 2017 Tampa Bay Times
Ciambella Amaretto Citrus Coffee Cake
1 cup raisins
¼ cup amaretto
2 cups all-purpose flour, plus more for the pan
¾ cup sugar
1 tablespoon baking powder
½ cup (1 stick) melted butter
½ cup 2 percent milk
2 large eggs
1 large egg yolk (reserve the white for the topping)
1 large lemon, juice and zest
1 large orange, juice and zest
1 teaspoon vanilla extract
½ teaspoon almond extract
For the topping:
¼ cup sliced almonds
2 tablespoons egg white
¼ cup sugar
1 teaspoon lemon zest
For the icing:
½ cup confectioners' sugar
2 tablespoons amaretto
Coat a nonstick 10-inch short coffee cake tube pan with cooking spray. Dust with flour and then tap out any excess. In a medium mixing bowl, toss the raisins with ¼ cup amaretto. Let the flavors meld for about 30 minutes.
Preheat the oven to 375 degrees. In a large mixing bowl, sift together the flour, sugar and baking powder. In another large mixing bowl, whisk together the melted butter, milk, eggs, egg yolk, lemon and orange juice and zest and extracts. Drain the raisins (set aside) and whisk the excess amaretto mixture into the butter mixture.
With a rubber spatula, add the butter mixture to the flour mixture and stir until all the ingredients are well blended. The batter will be thick. Gently fold the reserved raisins into the batter. Spoon the batter evenly into the tube pan.
Make the topping: In a small bowl, mix the almonds, egg white, sugar and lemon zest until evenly combined. Spread evenly over the top of the batter.
Bake the cake until golden brown, about 20 or 30 minutes, or until a tester comes out clean. Let the cake cool 15 minutes before removing from the pan. Cool completely before icing.
Make the icing: In a small saucepan, add the confectioners' sugar and amaretto. Whisk until smooth and pourable, about 1 minute. Add a few drops of water if too thick. Immediately drizzle over the top of the cake using swirl motions. The icing hardens almost immediately, so work quickly. Serve immediately.
Source: Lorraine Fina Stevenski