It's also difficult to pass by this State Fair essential, where chef Mark Haugen turns out all manner of swoon-inducing delights (guajillo chile- and chile de Arbol-marinated shrimp tacos, anyone?), including a wood-grilled sweet corn that's finished, Mexican-style, with chile-infused mayonnaise, Cotija cheese, hot sauce and tons of fresh lime. It's impossible to imagine a visit to the fairgrounds without a pilgrimage to the Corn Roast, where fairgoers gobble up several hundred thousand cobs of butter-glazed, Minnesota-raised sweet corn. If you are going, have fun, follow the CDC's COVID-19 safety guidelines and consider the following 15 suggestions: Elotes at Tejas Express They're the items that signify - to me, anyway - what's great about the Great Minnesota Get-Together.įor those not attending this year's fair, there's always next year. In my role as a Star Tribune restaurant critic, I've devoted my time at the fair to assessing deep-fried Nut Goodies, cheese-laden (and Sriracha-splashed) funnel cakes, deep-fried Cheddar cheese dipped in, yes, crushed Cocoa Puffs and other wonders, on a constant quest for the ingenious and the delicious.Īs I transition to a different coverage area, I'm taking this opportunity to look back at some of the foods that have perennially landed on my must-eat list. They're State Fair classics, as indelible a component as the CHS Miracle of Birth Center, the grandstand and the seed art exhibition.īut there's more to the fairgrounds than turkey legs and all-you-can-drink milk. It’s sweet, simple, salty, crunchy and slightly addictive.There's a reason why fairgoers go back, year after year, for the mini doughnuts, the pork chops-on-a-stick, the Pronto Pups and corn dogs, the cheese curds, the Dairy Building malts, the French fries and the chocolate chip cookies. Moisture is the enemy of sugar-based anything.)īasically this cashew brittle is your perfect last-minute Christmas or anytime treat.
(Avoid humid environments with this stuff. Then immediately after spreading, sprinkle on some of that flaky sea salt–you want to get it on while the brittle is still a little tacky to the touch so that it adheres.Īfter the brittle cools, you break it into a bunch of jagged, rustic pieces and store it in airtight container and store it at room temperature where it keeps for several weeks. You want to get the cashews relatively evenly distributed, though some of amount of clumping is almost inevitable. So be fearless and pour it out and spread with gusto. The mixture goes from a bubbling liquid to almost solid in a matter of seconds. (It’s only ten minutes, you can do it!)Īnd work quickly, especially at the end when you’re spreading everything out. Then watch your pan closely the whole time it’s cooking. Its adapted from a recipe in Karen DeMascos wonderful book, The. The trick is to measure everything ahead of time and have it in arm’s reach before you get started. Its just cashews, butter, sugar, corn syrup, baking soda, and the aforementioned sea salt. I know candy making at home can be intimidating, but it doesn’t have to be.
And while you can substitute any nut, I really love the texture and flavor of cashews here. Starting with roasted and salted cashews gives this the perfect sweet-and-salty balance. It has a lovely crunch and the baking soda adds a million tiny air bubbles that give it a lovely, delicate texture so you never worry about breaking a tooth. (A silpat is nice, but not at all necessary.) The only equipment you need is a pot, a rimmed baking sheet, and an inexpensive candy thermometer. It’s adapted from a recipe in Karen DeMasco’s wonderful book, The Craft of Baking. It’s just cashews, butter, sugar, corn syrup, baking soda, and the aforementioned sea salt. It doesn’t require any fancy ingredients (ok, you should really get some Maldon sea salt for this if you don’t have some already, but really any sea salt or even kosher salt is fine). This cashew brittle is just the thing for when you want to make something that feels impressive but don’t want to spend more than 15 minutes making it.
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