Ivy Tech and Reliable Water Services are again hosting this year’s Hottest Kitchen Entrepreneur Challenge to find the next great food or beverage idea in Indiana. The Challenge opens April 1st and all people need to do is answer a few questions and upload a photo of their food product. They have included a start-up category for aspiring foodies with a great idea who haven’t done anything with it yet AND an early stage category for those who’ve had a business several years or less but who could still use mentorship from industry experts to move forward.
6 russet potatoes, peeled and quartered
1/4 cup Traders Point Creamery Whole Milk
1/4 cup flour
4 tbsp butter, diced
1 tbsp, oil
1 egg, lightly beaten
2 spring onions/scallions, finely chopped
salt and pepper, to taste
Peel and dice potatoes and add to a large pot. Cover with water and salt the water. Bring to boil over medium heat, and cook until tender. Drain the potatoes and return to hot pot to dry. Transfer potatoes to a bowl. Add to the potatoes along with milk, flour, scallions, egg, salt and pepper, to taste. Mash potatoes to combine mixture.
Heat the oil and butter in nonstick skillet over medium heat. Drop 2-inch mounds of potatoes into skillet and gently press down to flatten a bit. Crisp potatoes until deeply golden on each side, about 7 to 8 minutes total. Mixture makes 4 golden cakes.
2 cups flour
6 eggs, whole
8 oz. graham crackers, finely crushed
2 oz. brown sugar
1/4 cup lime juice, freshly squeezed
2 tsp. lime zest
water as needed
Key Lime Filling
14 oz. sweet condensed milk, homemade or store bought
7 limes, cut in half, zest peel
3 key limes, cut in half, zest peel
2 tsp lime zest
3/4 cup lime juice, freshly squeezed
2 tbsp cornstarch
Kitchen Aid or Food Processor with Dough Hook
1. Combine eggs, juice then follow with dry ingredients in bowl for Kitchen Aid or Food Processor.
2. Knead dough for 4-6 minutes until combined.
3. Cover dough with plastic wrap and let rest for 30 minutes.
1. In a medium bowl, combine sweetened condensed milk, cornstarch, lime zest, key lime and regular lime juice, and whisk until smooth.
2. Set bowl in freezer for 30 minutes till filling is slightly stiff.
1. Roll dough with rolling pin or use pasta sheeter for dough to be 1/8” thick.
2. Use 2” round dough cutter and cut 12 circles. (save scrap dough to make more Pierogi and repeat 1st and 2nd steps)
3. Scoop 1 tbsp of filling in each circle and form Pierogi by folding dough in half and pinch seams to close
4. Heat 1 quart of water to medium boil.
5. Add Pierogi to water and cook for 10-12 minutes until dough is soft and tender.
6. Drain pierogi in colander when cooked.
7. Warm a skillet on medium heat add Pierogi with butter and sauté to caramelize.
8. Remove from pan.
9. Serve Pierogi with ice cream, whip topping and enjoy!
For more information visit the website at www.hotwater247.com. Follow them on Twitter and Instagram @hottestkitchen and Facebook (Reliable Water Services page)