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articles online: food & wine MACON COUNTY FAIR FOOD RECIPES online supplement to the printed article from June/July 2002

County Fair Corn Dog Swipe it with mustard for a true fair time treat. 1/2 cup yellow cornmeal 1/2 cup flour 1 Tablespoon sugar 1 teaspoon dry mustard 1 teaspoon baking powder 1/2 teaspoon salt 1/2 cup milk 1 egg, lightly beaten 1 Tablespoon melted shortening 6 hot dogs 6 skewers or sticks Vegetable oil for frying
Combine the cornmeal, flour, sugar, mustard, baking powder. and salt. Add milk, egg and shortening and mix until very smooth. Pour the mixture into a tall glass. Place sticks in hot dogs and dip the dogs into the cornmeal batter, coating evenly. Deep fry in oil heated to 375 degrees until golden brown, about two minutes. Drain on paper towels and serve while hot.
Lemon Shakeup No trip to the fair is complete without a lemon shakeup. This recipe creates a lemon syrup that you can mix fresh to order. 2 cups sugar 1 cup water 1 cup freshly squeezed lemon juice (about 4 large lemons), reserve rinds water crushed ice
Combine sugar and water. Boil for 5 minutes. Cool to room temperature. Add lemon juice. Strain any seeds from the mixture and refrigerate. To make your shakeup, add approximately 2 tablespoons of syrup (more it you like it sweeter) to an 8-ounce glass of water. Add a piece of the rind from the squeezed lemons. Add crushed ice, cover glass, and shake to blend.
Funnel Cakes Recipe used with permission from Father Dominic Garramone, a Benedictine monk at St. Bede Abbey, Peru, Ill., who remembers the confection from youthful days at Peoria’s Heat of Illinois Fair. Instructional videotapes and cookbooks from the Breaking Bread with Father Dominic television program may be ordered at 800/293-5949. Or www.breaking-bread.com. 3 eggs 1-1/4 cups milk 1 teaspoon vanilla extract 2-1/2 cups unbleached white flour 1/2 cup granulated sugar 2 teaspoons baking powder 1/2 teaspoon salt Vegetable oil, for frying Confectioner’s sugar or cinnamon sugar for topping Combine eggs, milk and vanilla in a large bowl, beat until well blended. Put flour, sugar, baking powder, and salt in a sifter; sift into bowl containing egg mixture. Stir to mix. Depending on the weather and the size of your funnel hole, you may need to add a little more flour or milk. The batter should be about the same consistency as waffle batter. Add oil to depth of 1-1/2 inches in a deep, 12-inch skillet. Place over medium heat until oil is 350 degrees. Carefully pour batter into hot oil through a large funnel in a swirling or crisscross motion to form the funnel cake. Fry until golden brown and crispy. Use tongs to turn once. Drain on paper towels. Repeat until all batter is used. Serve funnel cakes topped with confectioner’s sugar and/or cinnamon sugar (1/4 cup granulated sugar, 1 ½ teaspoon cinnamon). You might want to place a dollop of ice cream on top, or use fruit toppings. Note: Mixing the batter in a pitcher or large glass measuring cup with handle and lip will make it easier to pour into the funnel. The size of hole in the funnel determines whether you have a thin, crispy cake, or a thicker, doughy one. To corral the funnel cake, Father Dom recommends cutting the bottom out of a 9-inch aluminum cake pan. Carefully place the remaining ring in the hot oil and use it as a form to keep the batter from spreading all over the skillet.

Publisher's Note: These recipes may be printed for personal use only. This is an online supplement to an article which originally appeared in the June/July 2002 issue of Decatur Magazine. It may not be reproduced or redistributed in whole or in part without the publisher's consent. © Copyright 2002 Decatur Magazine - First String Productions. All rights reserved.