From the 'Burg to Your Kitchen

It’s fair time again! Last weekend has always been a special weekend at our house and it happens to be my mom, Suzanne’s, favorite day of the year – Hartslog Day.

The Hartslog Festival is in Alexandria, Pennsylvania, and my mother loves going to it every year. This got me thinking of all the fall fairs going on in our area this weekend and of course, all the delicious fair foods.

Just in case you couldn’t make it to a festival this weekend, I have two easy fair recipes that will surely transport you to a festival in spirit.

No-Fry Fried Ice Cream

Ingredients:

1 quart vanilla ice cream

1/4 cup packed brown sugar

1 Tbsp. butter, melted

1 tsp. ground cinnamon

2 cups crushed corn flakes

Directions:

Preheat oven to 350 degrees. Using an ice cream scoop, place 8 scoops of ice cream on a baking sheet. Freeze until firm, about 1 hour. Meanwhile, combine brown sugar, butter and cinnamon. Stir in cornflakes. Transfer to a cookie sheet, bake until browned 4-6 minutes. Roll ice cream balls in crumb mixture, cover and freeze until firm, at least 1 hour. Top with whipped cream and other toppings.

Oven-Fried Pickles

Ingredients:

32 dill pickle slices

1/2 cup flour

1/2 tsp salt

2 large eggs, lightly beaten

2 Tbsp. dill pickle juice

1/2 tsp. cayenne pepper

1/2 tsp. garlic powder

1/2 cup panko break crumbs

Directions:

Preheat oven to 500 degrees. Let pickles stand on a paper towel until dry, roughly 15 minutes.

Meanwhile, combine flour and salt. In another bowl, whisk eggs, pickle juice, cayenne and garlic powder. Combine panko in a third bowl. Dip pickles in flour mixture to coat both sides, dip in egg mixture and then in crumb mixture. Transfer to a greased wire rack baking sheet. Bake until crispy 20-25 minutes.