Bakers worked hard for their prizes

The three judges who were primed to taste and evaluate German desserts at the German-American Festival last weekend didn't face as many calories as expected.

That's because there were only four entries, which left me disappointed along with fellow judges Marcia Jess, Ottawa County extension agent, and Chef Ron Banas, and Diane Schmidt, contest director.

One contest rule explained the low response. To qualify, the desserts had to be authentically German, which translates in any language to much more work than the average person has time or inclination for in an age of baking shortcuts.

There may have been only four desserts to judge, but they were mighty in German heritage and baking prowess. Fortunately entrant Jennifer Klempner was more than willing to go the extra steps to bake a dessert that looked and tasted extraordinary.

Ms. Klempner not only made the first place Prinz Regenten Torte, but also the Bienenstich that we voted for third place. Bienenstich, a high dome cake with a custard filling, translates to "bee sting." The second place winner was Carolyn Schimmel's two-crust apple dessert made with a cooked filling. Baked in a 9-by-13 pan, it tasted like fall in Ohio and Michigan. The flaky crust was leavened with baking powder.

Ms. Klempner was asked how long it took to make the seven-layer torte embellished with mouth-watering chocolate butter cream and a tinge of apricot in the filling. "A long time," she said. It was the first time she had made it, but friends and family take note: she will make it again, so stand by for a slice.

Culinary students of Chef Banas at the Northwest Ohio Culinary Institute, an adult education program at Clay High School offered by the Oregon Board of Education, know all about the time-consuming process of cooking from scratch. The culinary curriculum covers two six-month sessions and classes are six hours, four days a week.

The chef instructor explained his application of cooking from scratch, down to basics. "If we decide to have a menu with chicken salad sandwiches we first have to cook the chicken. And we also have to make the bread and the mayonnaise. If you have oil in the cupboard anyone can make mayonnaise and not buy it," he said.

Chef Banas said his goal is to prepare students for employment in the food service industry and to assist with job placements. It's possible some students will have a bonus lesson in quantity cooking at the 2011 German-American Festival. Chairman Tim Pecseyne suggested student help next year and led a tour of the food production areas at the festival grounds.

Not only are the quantities of food needed for the thousands of attendees overwhelming, but that local products are used is commendable.

Schnitzel meat for sandwiches was seasoned with Antje Schmutz. It is a seven-ingredient, low-sodium seasoning developed 25 years ago by Antje Alexander, formerly of Toledo and now of Ellsinore, Mo. The secret formula is made for the festival by her mother, Ingaborg Mueller. Home from Missouri for the festival weekend and a family reunion, Antje said she hopes the "schmutz" will be on the retail market some day. She is remembered as the budding young chef apprentice who trained with Chef Maximilian at the Toledo Wine Cellar.

Here's a potato pancake tip picked up at the preparation area where tons of Ohio potatoes were peeled and ground. Carrots, not a lot but enough, were added to the mix. The carrots prevent the batter from turning dark.

A new beverage was a sell-out Sunday as the temperatures rose. It was Diane Schmidt's idea to convert the many of gallons of coffee donated by the Tim Horton chain to iced coffee. One appreciative customer said. "Great idea. I am sick of beer."

Mary Alice Powell is a retired Blade food editor.

Contact her at: mpowell@theblade.com.