What captivated the judges was its simplicity.
“It’s important to let the ingredients speak for themselves,” said Judge Tracy Mattson, pastry chef and owner of Cookie Take a Bite. “Sometimes simple is best.”
But being simple doesn’t mean being tied to tradition and repeating the same thing year after year. At the appetizer competition, it caught the attention of the judges with its unexpected taste.
Birdsman made meatballs with Green Star Farms lamb and served them on cocktail toothpicks. This is a classic appetizer and a classic presentation. But it also included fall flavors like chopped pistachios and dried cranberries.
All three judges, all chefs themselves, found it not only delicious but also inspiring. They talked for several minutes about what else they could do to turn a simple cocktail meatball into a truly memorable bite.
With such inspiration, Barbieri returns year after year. She finds the contest atmosphere at Harvest Her Fair to be supportive and full of great advice.
“Everyone I meet there gives me feedback,” Barbieri said. “Some of the guys I really respect. It’s great that there’s a camaraderie and closeness between all of them.”
One year, she even took advice from participants at the Grand Tasting, a public event celebrating Harvest Fair winners. They told Barbieri that her habanero peach jam “needs more cooking.” Barbieri took that to heart, added more habanero, and competed the following year, winning double gold.
Even Vercelli, a longtime Harvest Fair veteran, has discovered some new desserts this year. banoffee pie, a popular British dessert made by Mad Batter Bakery, and chocolate babka from Nightingale Bakery in Forestville. Both desserts earned double gold.
“We’re all learning all the time. There’s always something new out there for all of us,” Vercelli said. “Come to Harvest Fair and see what Sonoma County has to offer.”
Lamb meatballs with mustard aioli
Makes about 24 meatballs
This recipe is by Bethany Barsman of Out to Lunch Fine Catering in Petaluma. The unexpected addition of pistachios and cranberries, which pair well with ground lamb, impressed the Harvest Fair judges, awarding a double gold medal to this new twist on a cocktail party classic. It has come to this.
1 pound ground lamb
1/3 cup roasted and salted pistachios, chopped
1/4 cup dried cranberries
2 tablespoons ground mustard
2 eggs
1/2 cup breadcrumbs
2 tablespoons red wine
1 and 1/2 teaspoons salt
1/2 teaspoon pepper
1 cup mayonnaise
1/3 cup whole grain mustard
Olive oil for cooking, for frying
Add the lamb, pistachios, cranberries, ground mustard, eggs, breadcrumbs, red wine, salt, and pepper to a large bowl and mix well.
Roll into 1-inch balls and chill for 2 hours. (Meatballs can be made up to 2 days in advance.)
After 2 hours, heat the oven to 375 degrees and line a baking sheet with parchment paper.
Heat a large skillet over medium heat and add enough oil to coat the bottom of the pan. Fry the meatballs in batches, being careful not to crowd them in the skillet. Cook the meatballs, turning them, until browned on all sides, but not necessarily cooked through.
Transfer the cooked meatballs to a lined baking sheet and bake for 10 to 12 minutes, until the centers are cooked through.
While the meatballs are baking, make the mustard aioli by combining the mayonnaise and mustard in a small bowl.
Remove the meatballs from the oven, insert a decorative toothpick, and place on a platter. Serve with mustard aioli.
orange olive oil cake
Makes 8 to 12 servings
When Patti Lawler isn’t running her catering company, Mangia, she works at Trattore Farms Winery in Geyserville. Their Cara Cara Orange She Olive Oil inspired this update to the more traditional Lemon Olive Oil She Cake, which won Best of Show honors at Harvest Fair’s Cake She Competition. Cara Cara olive oil is sold out, but Trattore also makes Valencia orange olive oil, which Lawler said is just as effective. Alternatively, you can use your favorite orange olive oil.
1 cup orange olive oil
3 eggs
1 1/2 cups sugar
2 teaspoons vanilla essence
1/2 cup freshly squeezed orange juice
2 orange peels
2 cups all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup whole milk
Garnish with edible white, yellow, or orange flowers (optional)
Preheat oven to 350 degrees. Spray the bottom and sides of a 9-inch springform pan with cooking spray and line the bottom with parchment paper.
Mix together orange-olive oil, eggs, and sugar. Add vanilla, orange zest, and orange juice. Whisk again.
Sift together flour, salt, baking powder, and baking soda. Add half of the dry ingredients to the olive oil mixture, followed by half of the milk. Mix and repeat.