Congratulations to our three finalists for the “That’s My Momma’s Recipe Contest” from the Royal Sonesta Harbor Court Baltimore.
Thanks to everyone who participated in our contest. We received a lot of amazing recipes and essays and one thing is clear – we all love our mom and we all have great stories about how her love was the most important ingredient of all.
Now, here is your chance to play a part in what recipe is the best. One vote per person will be allowed per day, so vote once and vote daily, if you wish. The voting deadline is Tuesday, May 7 at 5:00 p.m. (EDT).
Below, you can review the actual recipes. Then, go to the voting block at the bottom of the page, check the circle beside your choice, then submit your vote.
The great thing is all three of our finalists will win something. Here are the prizes:
Grand Prize (First Place):
- Overnight Stay at the Royal Sonesta Harbor Court Baltimore
- Complimentary Valet parking
- Breakfast and Dinner for 2
- 2 tickets to a future Baltimore Orioles game
Second Place:
- Overnight Stay at the Royal Sonesta Harbor Court Baltimore
- Dinner for 2
Third Place:
- Sunday Brunch for 2
Here are our finalists and their recipes:
Chicken Kiev: Terri Warthen Stafford, Baltimore, MD
My mom is my favorite cook, and “Chicken Kiev” is my all-time favorite of her recipes. Growing up, it was the most requested dish for our family birthday dinners and other special occasions. With its Russian origin, it is something we never found on restaurant menus, which makes this meal distinct. The trick is getting the butter to stay inside of the chicken breast. If you can master that task . . . the chicken will ooze melted herbed butter as you slice into it. Succulent and moist on the inside, with a crispy coating on the outside. Bon Appetite!
Pound 8 large pieces boned chicken breasts very thin.
Place 1-1/2 tbsp. Fleischmann’s Margarine in center of each breast.
Combine 4 tbsp. chives, 1 tsp. salt and 1/8 tsp. pepper; sprinkle over margarine.
Roll each breast and overlap sides, so that margarine mixture is completely enclosed; the flesh will adhere.
Beat 4 egg whites and 2 tbsp. milk together.
Roll chicken in bread crumbs, then in egg white mixture, and again in bread crumbs; coat well.
Refrigerate at least 20 minutes.
Deep fry in hot (370 degrees F) corn oil until well-browned, 8-10 minutes. (Can also use peanut oil, too)
Drain well. Serve hot.
Makes 8 servings.
Mom’s Marble Cake: Loretta Gazzara, Media, PA
My mother has been gone for over 25 years now, but her Marble Cake recipe lives on!! Although my mom was ill much of her adult life, she made time to make her signature Marble Cake for most holidays and I have yet to taste a better one out there. I have my own family now and my daughters ask me to make this cake recipe for every special occasion…They never met my mom as she passed away before they were born, but we can remember her in a special way with her delicious Marble Cake recipe every Mother’s Day!
Chocolate Mixture:
4 squares of bittersweet chocolate
8 T. butter
8 T. sugar
Cake:
1 c. margarine or butter
2 c. sugar
4 eggs
3 cups flour
3 t. baking powder
2 dashes of salt
1 c. milk
2 t. vanilla
Directions:
Melt chocolate and butter together over low heat or in microwave-set aside.
Mix dry ingredients for cake together-set aside. Cream together butter and sugar in mixer with paddle attachment. Add milk, eggs (one at a time) and vanilla. Add dry ingredients. Mix until thoroughly combined. Pour into a greased tube pan and swirl chocolate mixture through with a butter knife. Bake at 350 degrees for 50 minutes or until slightly golden brown.
Steamed Shrimp: Laura Davis, Pocomoke City, MD
My mom has been making shrimp this way, for as long as I can remember – a tip from an old fishmonger on Chincoteague Island many moons ago. You’re guaranteed to never have an overcooked shrimp! It’s such a gorgeous platter at a party – so impressive, yet so easy. I grew up outside of Annapolis, and every Friday night we’d head to our home on the Eastern Shore. These shrimp were always on the menu, not only for their ease of preparation on their cooking time. But, paired with simple sides like Silver Queen corn and baked potatoes – it’s the quintessential summer meal.
2 quarts water
1/2 cup cider vinegar
1/2 cup beer (Boh!)
1 bay leaf
2 Tbsp Old Bay
Lemon wedges, for garnish
Combine water, vinegar, peppercorns, coriander, allspice, and bay leaf in a large saucepan. Bring to a boil. Once water comes to a boil, add shrimp. Cook, stirring occasionally, until the water comes back to a boil. Once boiling, IMMEDIATELY remove pan off heat and drain in a colander. Remove bay leaves and toss shrimp with seafood seasoning. Serve with cocktail sauce and lemon wedges.
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