Nibbles of Tidbits, a Food Blog

If you don’t enter, you can’t win.  Why not enter?  Anyone can win a Culinary Arts Competition at the Orange County Fair.  The deadline for competition entries is fast approaching.  Do you know how to enter?  Do you know what to do after you enter?  If not, this post may help.

First, enter (most competitions) online – The OC Fair’s website can get you on the way.

Go to the OC Fair Competitions’ page to learn ‘How to Enter an OC Fair Competition’.

When you’re ready to enter, visit the OC Fair & Event Center On-line Entries page (below).

Entrants are called Exhibitors, thus register as such before entering a competition.

Choose Department (Culinary Arts in this instance), then Division and Class for each entry.

Each entry costs $5.00 and one ticket to the OC Fair is presented on delivery day.

After online entry, note delivery date and time and have all goods ready — Learn more here.

On delivery day you’ll drive onto the fairgrounds, while all is being assembled for opening day.

Culinary Arts Competition entries are generally submitted at the Exhibit Promenade (above).

All entries must have a list of ingredients on an index card attached, as shown above.

Pictured herein are previously submitted entries and a was-gonna-be entry mishap below.

The above was going to be Tangerine Dream Bars (similar to Lemon Bars), but it didn’t set.

Fortunately most past entries have turned out well — It’s what’s hoped for on delivery day.

Above shows what YOUR entry/submission should look like, and below shows what it could look like when checking the competition results displayed on opening day at the OC Fair.

It’s exciting to see how well you did or didn’t do — You can’t win ‘em all.

Entering a competition at any Fair makes all more fun.

June 10th, 2013 is the last day to enter the Culinary Arts Competition (excluding Special Culinary Contests) online — See the Culinary Arts Competition Guidelines for all specifics.

Guidelines are available for all OC Fair Competitions.

Come & Get It is the theme of this year’s Orange County Fair.

Good luck to all!

It’s great to see a Lindt Store is at The Outlets at Orange, formerly know as The Block at Orange (1998 – 2011), and perhaps to be known as O someday, jk, but reeallllly.  Why not?  On to the Chocolate… Lindt is my longest favorite and I LOVE the progressive new flavors.

Keep on Chocolatier-ing Swiss Master.  Mmmmmmmmm.

These Red, White & Blue Gumdrops are similar to Shelly’s Jellies, but different in that SJ’s are always made with real, puréed and/or juiced Fruit, instead of Extracts and/or Oils.  I love the patriotic stars, Gumdrop’s timely color combo and the freedom to make anything I want.

May the best of the worst (too commonly) win — Hope to toast to those I voted for!

It’s Watermelon LOVE, what a surprise since it’s generally not one of my favorite flavors, though I always like it as Fresh Fruit and 100% Juice.  Inspired by the request of Kids in the Kitchen, I discovered Shelly’s Jellies are superb when made from pureed Watermelon.

At first I didn’t think it was possible to create an intensely flavored Candy without using Citrus Juice and Zest — Since I’d made all available citrus flavors, I took a chance with Strawberry and Watermelon and both couldn’t have turned out better.  Lexi and Hannah (pictured) loved the Watermelon and Bailee liked the Strawberry ones better.  Blackberry Jellies are next.

None can say they’ve tasted a better, naturally flavored Jelly Candy. Thanks for the ideas kids!

It’s my 2nd year as a Judge at the Los Angeles Luxury Chocolate Salon – Last year is here.

Though it sounds glamorous, it really isn’t – Too much Chocolate is possible.

Its location, the Santa Monica Civic Auditorium is best as a venue for an 80′s concert.

For this purpose, booths/tables were set up to hand-out tiny to full size pieces of Chocolate (and other unique Candies) to those who paid to attend the event.  Personally I never love to stand in line after line, but some products and people make it worth it, like Deuvo (above).

All may take a Chocolate making class at The Gourmandise School of Sweet and Savories.

It’s in Santa Monica – At the end of the class, you’re sent home with lots of custom Chocolate.

Le Cordon Bleu College of Culinary Arts students sculpted Chocolate Flowers and more.

They made this mostly edible Cake (above) to display their talents — I just LOVE it.

More Chocolate and Brittle samples — I’ve already voted and will say this… I most appreciated Mignon Chocolate and might of preferred to buy those pictured at top and head to the beach.

Since the Santa Monica Civic Auditorium was a short walk from the booming Santa Monica Pier, that’s where we went – We hadn’t been there in years and luckily arrived intact, once passed the crazy guy yelling every word that shouldn’t be written here, plus all the other clowns along the way.  It’s a bit of a weird world there, Venice like we come to realize.  Interesting.

Cheers to the Chocolate, from the Mexican Restaurant at the end of the Santa Monica Pier.

It was cool kickin’ it there with Sirloin, Chicken and Shrimp Fajitas – All was tender but bland.

Overall, nothing to complain about this day, but all is checked off the list.  Thank you.

We’d like Strawberry and Watermelon ones Aunt Shelly, my Chef Nieces said.  One down, one to go.  Meet Strawberry McGillicuddy, a Candy with a refreshingly real Strawberry flavor, hardly found in Strawberry flavored Candies.  It’s the latest addition to Shelly’s Jellies and a keeper.  Thus far I’ve made Orange, Lemon-Lime, Grapefruit and Tangerine using the Zest and Juice of each Fruit.  For the pictured, I substituted in puréed Strawberries and they turned out amazing good!  Next stop Watermelon town, definitely not Willoughby.

Awe, Home Sweet Home, I end up where I wanted to be, with a Division Win in anything.

At the Orange County Fair in receipt of a Certificate of Recognition for my Confections Entry (Fruit Bursts aka Shelly’s Jellies) in the Culinary Arts Competition.  Thank you very much!

2012 Awards (center) and entries are linked — A hard act to follow in 2013, but will try.

Shelly’s Jellies — I thought they were winners and now I’m glad to have it confirmed.

Made with real Pink Grapefruit, Oranges, Lemons and Limes (Juice and Zest), they burst with natural flavor — Some days I can’t stop eating them.  They are fairly easy to make, but time consuming to cut, sugar and rotate (when necessary to dry out extra moist sides).  Since Shelly’s Jellies taste and yield is so great, some have asked me about selling ‘em.  That’s TBD.

In a sea of Chocolate Confections, my Pink Grapefruit, Orange and Lemon-Lime Fruit Bursts stood out.  They were just awarded Best in Show in Confections at the Orange County Fair.

My Roasted Peach Scones received an Honorable Mention — I’ll take it.  Thanks!

And my Orange Zest Cheesecake with a Chocolate Ganache received a Second Place Ribbon.

I’m thrilled with the results and will soon be reporting more about OC Fair food.

Don’t knock the Horehound Drops, they’ve got history — Today they’re mostly spotted in old fashioned candy shops.  Look… Horehound Drops, hahaha.  I’ll have you know that it was my Great Grandmother’s favorite candy and will forever remind me of her.  I love seeing them.  Aside from that, others appreciate its purported health benefits.  Though an early valued herb, mysteries about the Horehound are still being uncovered.  What’s that slutty dog up to?

Seinfeld — It’s one of the Best Snacks on television, as it serves up re-runs that still satisfy.

Dare to order Soup?  Forget about it George.

It seems my birthday falls on National Gingerbread Day and almost half the year is over.  I jokingly tell people it’s almost Christmas during January, as time flies by, thus it’s Christmas in June, which makes Gingerbread more appropriate – Hope photo doesn’t suggest implications.

Note: Additional June Food Holiday INFO is here, here and here – A Merry Month to you.

I remember this story as a kid – Not sure that’s appropriate as I stumble upon and read it now, but I guess it was harmless.  No Baby Ruth’s.  My three favorites would be Butterfinger, PayDay and Bit-O-Honey.  What story do they tell?  And which three would you choose?

Why not any of these flavors?  Dog Food could be part of Bertie Bott’s — Great for practical jokes (my favorite) or a Jelly Belly Fear Factor Game.  I’ll host, but won’t play.  Would you?

Two more days to enter the Karo Corn Syrup Dessert Challenge — Do you have a recipe?

If so, enter now on Recipe Riot or check out other assignments there.  I entered the above.

I submitted a recipe (and video) for Tangerine Fruit Bursts — Since the recipe cannot be previously published, only excerpts (freeze frames) of the video are posted here now, and because I’m bashful about creating a novice recipe video, a funny learning experience.  You’ll have to find it.  All Karo Corn Syrup Dessert Challenge submissions can be viewed here.

Good luck all!  Required product branding photo — By me, only for fine products.  Karo is one.

Our Best Recipe for Orange, Grapefruit, Lemon-Lime, and Lemon or Lime Fruit Gems is HERE.  Like an Emerald, a discovery was made, then cut and polished for optimum consistency and flavor.  The pictured were made with Lemon and Lime Juice and Zest.  All flavors are superb.

Homemade Fruit Gem Ingredients: 1 Cup of Corn Syrup, 1 Cup of Sugar, Zest of 1 (Orange, Grapefruit, Lemon and/or Lime), 3/4 Cup of Fresh Squeezed Juice (Orange, Grapefruit, Lemon and/or Lime), 7 Tbsps. of Fruit Pectin, 1/4 Tsp. of Baking Soda, and Food Coloring (optional to improve color).  Recipe was fine-tuned after earlier posting and best measurements are noted herein, and amended in this post, for best clarity and color, though the previous variation worked well too.  Step-by-Step instructions (and same recipe) are linked here.  Irish eyes smiled this day – Should Lemon-Lime become the New March Madness?

I’m beyond thrilled to know it’s easy to create one of my favorite Candies, Fruit Gems, also known as Fruit Jellies aka Orange Slices, when flavored Orange, like the first batch I made. 

I found a Raspberry Jelly Candy Recipe that I adapted to make the pictured Orange Gems. 

Instead of Raspberry Extract and Water, used in the linked recipe, I substituted Orange Zest and Orange Juice — Technically the Juice of 1 Orange plus enough Water to equal 3/4 Cup.

Orange Gem RECIPE In Short:  Boil 1 Cup of Corn Syrup with 1 Cup of Sugar and Zest of 1 Orange, and in a separate sauce pan boil 3/4 Cup of fresh Orange Juice with 7 Tbsps. of Fruit Pectin and 1/4 Tsp. of Baking Soda — Marry the two combinations, once boiled, and stir for a minute longer, then pour mixture into easily unmold-able pan (as shown).

Bendable, disposable aluminum pans work well for unmolding Candy.

Before dropping into Sugar, let Candy sit and set, loosely covered on the counter overnight.

Cut into strips, then squared gems and coat all sides in Sugar — Voila, they’re awesome!

They taste better than any I’ve purchased — If you love Fruit Gems, you have to make these.

All raved about them too – I made a second batch with Pink Grapefruit (below).

And a third batch with Blueberry Juice and Lemon Zest.

The Grapefruit Gems were superb, like the Orange ones, but the Blueberry Gems were comparably bland, and the Lemon Zest took over — Straight-up Lemon Gems would be good, or Lime Zest with Coconut Extract, the possibilities are endless.  All natural first.

These are the moments I thank God I am alive, for what’s up, down, and around the corner.

A trickle of pink food coloring (series), while creating and collecting more — Pink Grapefruit Jellies and recipe coming soon, my second favorite Candy flavor after Orange.  I’m still riding the wave of accomplishment over the seamless preparation of delicious Orange Jellies.

Do you remember Orange Guy?  I thought he was so cute and wanted to peel him alive.  Well, I gave it a try and created Orange Dude, if you see what I’m sayin’ — It just happened that way.  The photos are minimized to tone down our rating.  Enlarge each for a better peek.

What excites me most here are these Orange Jellies I made for the first time — They are absolutely delicious!  I will soon be posting more about them, along with an easy recipe adapted from another.  All pictured utilized one glorious Orange.  It’s a sexy, sweet thing.

Print this photo and tell the Theater it’s okay to bring in Candy, but don’t tell them I said so.