Dutch Oven Championship Recipes

Here are two of the Dutch Oven championship recipes cooked by Cyndi and Andrew Boyer at the 2015 IDOS World Championship Cook-Off.  For more on the cook-off, check this blog post and my Standard-Examiner column.

CABO WABO CAKE

2 1/4 cups cake flour

1 tablespoon baking powder

1/2 teaspoon salt

1 1/4 cups buttermilk

4 large egg whites, at room temperature

1 1/2 cup sugar

1 1/2 tablespoon fresh lime zest

1/2 cup unsalted butter, at room temperature

1 tablespoon fresh lime juice

1 teaspoon lime oil

Spray 2 10-inch Dutch ovens with Baker’s Joy or grease and flour. If using a conventional oven, preheat to 350 degrees. If using charcoal, prepare enough coals to maintain 7 coals on the bottom, 13 on top during baking. .

In a bowl, sift cake flour, baking powder and salt.

In a separate bowl, whisk the milk and egg whites.

In another bowl, combine sugar and lime zest, and rub together until the sugar is moist and fragrant. Beat butter and the sugar until light and fluffy. Beat in the lime oil and lime juice.

Add 1/3 of the flour mixture to the butter/sugar mixture. Mix until just combined. Add half of the milk mixture, mix just until combined.

Add half of the remaining flour mixture; mix until just combined.

Add remaining milk, mix just until combined. Then add the remaining flour mixture, mix just until combined.

Divide batter evenly between the two 10-inch Dutch ovens.

Bake at 350 degrees (7 coals on bottom, 13 on top) for 18-22 minutes, or until they test done. Cool for about 10 minutes.

Remove to a wire rack to cool completely. Place one cooled cake layer on the lid of a Dutch oven, spread about 1 cup of frosting and 1/2 cup shredded coconut. Top with the other cooled cake. Frost the cake with the remaining frosting. Garnish as desired with shredded coconut, lime slices/zest, and candy limes.

— Cyndi Boyer of Syracuse and Andrew Boyer of Roy

— 2015 IDOS World Champions

COCONUT FROSTING

12 ounces cream cheese, softened

1/2 pound butter, softened

1 teaspoon coconut extract

1 teaspoon vanilla extract

1/4 teaspoon sea salt

1/3 cup powdered buttermilk (such as SACO)

3 cups powdered sugar

Mix together all ingredients until smooth. Spread on cake.

— Cyndi Boyer of Syracuse and Andrew Boyer of Roy

— 2015 IDOS World Champions

GARLIC, HERB AND CHEESE ROLLS

1/4 cup lukewarm water

1 cup warm milk

2 tablespoons olive oil

2 whole eggs, lightly beaten

2 tablespoons granulated sugar

1 1/2 teaspoons salt

1 teaspoon garlic powder

2 garlic cloves, minced

1 tablespoon minced fresh rosemary

1 tablespoon minced fresh thyme

2 1/4 teaspoons instant yeast

4 12 cups bread flour

1/4 cup Rosemary cheese

1/4 cup grated Parmesan cheese

Combine the water, milk, 1 tablespoon of the oil, eggs, sugar, salt, garlic powder, garlic, rosemary, thyme, and yeast in a bowl. Add 2 cups of the flour and stir with a wooden spoon until the dough forms a tough, shaggy mass.

Gradually add the remaining flour, kneading until a mass of dough begins to form. COntinue kneading until a soft, smooth ball of dough is formed. The dough should feel elastic and slightly tacky to the touch.

Lightly spray a large clean bowl with cooking spray and place the dough in the  bowl. Cover the bowl lightly with plastic wrap. Let rise for about 45 minutes to 1 hour at room temperature or until the dough is big, puffy and about doubled in size.

Spray a 12-inch Dutch oven with cooking spray. Gently deflate the dough. Mix in the rosemary cheese. Divide the dough into 15 equal pieces. Shape each piece into a ball, and place in the Dutch oven.

Brush with the remaining 1 tablespoon of oil. Sprinkle the rolls evenly with the Parmesan cheese. Lightly cover the dough with plastic wrap and let the rolls rise for 30 minutes, or until about doubled in size.

Bake the rolls at 375 degrees for 15-20 minutes, or until golden brown. Serve warm.

Makes 15 rolls.