Carnival/Fair Foods for anytime of the year!

Whether you head to the CNE each year or other local fall fairs you may enjoy trying a few of the fun and innovative foods available. I love playing around in the kitchen and coming up with some of these ideas. I hope you try one or two of them out with family and friends! Happy Long Weekend or any weekend! 

Cheesecake on a Stick

Buy a small cheesecake if you don't feel like making one and have fun with your toppings!

1 small plain vanilla cheesecake (store bought or home made)

4 oz (125 g) semi sweet chocolate, chopped and melted

Crushed Fruit Loops or Frosted Flakes or Skor Toffee bits

Place cheesecake in freezer for about 2 hours or until solid. Cut into 6 or 8 wedges. Place wedges on parchment paper lined baking sheet leaving space around them.

Spoon some of the chocolate over top of 1 wedge and spread a bit to drip down sides. Sprinkle cereals or Skor bits over top. Repeat with remaining ingredients. Return to freezer for 1 hour or refrigerate for up to 2 days. Place a popsicle stick in wide end of cheesecake to serve.

Makes 6 to 8 servings. 

Cotton Candy Lemonade

If you can get some of Dillon's Rose Gin, this is a very yummy adult bevvie to enjoy this long weekend!

4 cups (1 L) pink lemonade

2 cups (500 mL) Sprite or 7-up

1/2 (125 mL) gin or vodka (optional)

Ice cubes

Pink cotton candy

In a pitcher stir together lemonade, Sprite and gin, if using. 

Place ice cubes in tall glass and top with cotton candy. Pour lemonade mixture over top and stir to enjoy! Garnish with more cotton candy, if desired.

Makes 4 to 6 servings.

Honey Bun Chicken Burgers

Okay whether it's a cinnamon but, plan donut or these honey buns the sweet and salty with a hint of heat makes them mildly addictive!

12 Honey Bun breakfast pastries

12 crispy chicken burgers

Lettuce

Sliced tomato (optional)

Maple Sriracha Mayo:

1/2 cup (125 mL) light mayonnaise

2 tbsp (30 mL) pure maple syrup

1 tbsp (15 mL) sriracha sauce

Sriracha Maple Mayo: In a bowl, whisk together mayonnaise, maple syrup and sriracha sauce until smooth and well combined; set aside.

Top half of the breakfast pastries with lettuce and 2 of the chicken burgers. Drizzle with Maple Sriracha Mayo and remaining pastries to serve.

Makes 6 servings.

Smoked Sausage and Cheese Pretzels

These are perfect to serve up with drinks!

1 cup (250 mL) warm water

1 tbsp (15 mL) granulated sugar 

1 1/2 tsp (7 mL) traditional active dry yeast

1/2 cup (125 mL) butter, melted

2 1/2 cups (625 mL) all purpose flour (approx)

1 small smoked sausage, diced

1/3 cup (75 mL) shredded old Cheddar cheese

1/4 tsp (2 mL) salt

Coarse salt

Blanching Mixture:

6 cups (1.5 L) water

2 tbsp (30 mL) baking soda

1 tsp (5 mL) salt

In a large bowl, dissolve sugar and water together. Add yeast and let stand for about 10 minutes or until frothy. Stir in butter and 1 cup (250 mL) of the flour. Stir in sausage, cheese and salt. Add 1 1/2 cups of the remaining flour to make a soft ragged dough. 

Turn out onto floured surface and knead until soft smooth dough forms, adding more flour as necessary. Cover and let rise for about 1 hour or until doubled in size. 

Punch down dough and divide into 12 pieces. Roll out each piece into about a 20 inch (50 cm) rope. Shape into a pretzel and place on parchment paper lined baking sheets.

Blanching Mixture: In a deep saucepan bring water, baking soda and salt to simmer. Gently place pretzels in water for 30 seconds and return to baking sheet. Repeat with remaining pretzels. Sprinkle pretzels with coarse salt.

Bake in preheated 450F (225C) oven for about 12 minutes or until golden brown. 

Makes 12 pretzels.

Deep Fried Chocolate Bars

The classic fan favourite for the fun of it! You can always simply enjoy the chocolate bars on their own if you don't want to deep fry.

9 to 12 peanut butter cups or 6 chocolate bars 

1/2 cup (125 mL) all purpose flour

1 tsp (5 mL) granulated sugar

1/4 tsp (1 mL) baking powder

1/4 tsp (1 mL) salt

1/2 cup (250 mL) light beer or sparkling water or pop

Place chocolate bars in freezer for at least 2 hours or overnight.

In a bowl, whisk together flour, sugar, baking powder and salt. Add beer and whisk until smooth.

In a deep saucepan heat oil to about 350 F (180 C). Dip chocolate bar into batter to coat well. Gently place into oil and fry for about 3 minutes turning once or until light golden.

Remove with tongs to paper towel lined plate and repeat with remaining ingredients.

Makes 6 to 12 servings.