Make Iconic Fair Treats at Home

It’s the season of state fairs and fried food -- except that it’s not. Coronavirus might have cancelled annual traditions like the Big E and local fairs and festivals, but you don’t have to miss out on the entire experience. Chef George Geary’s bestselling cookbook, “Fair Foods: The Most Popular and Offbeat Recipes from America’s State and County Fairs,” lets you make your own crave-worthy festival fare right at home. Here, he shares the recipe for two iconic fair staples with us.

Makes 6 to 10 funnel cakes

Electric Mixer

Stockpot

Medium saucepan

Candy/Deep fry Thermometer

Pastry Bag

Wire Rack

6 Tbsp. unsalted butter, cut into small pieces 1 cup water, cool 1/2 tsp. sea salt 1/2 tsp. granulated sugar 1-1/2 cups all-purpose flour 3 large eggs 2 large egg whites Canola oil Confectioners’ sugar

Combine butter, water, salt and sugar in a medium saucepan over medium-high heat. Bring to a boil over high heat. Remove from heat and quickly stir in the flour. Return the pan to low heat and cook, stirring frequently, for about 3 minutes to cook the flour slightly and rid the mixture of a starchy floury taste.

Remove the pan from the heat and place the dough in the bowl of the mixer fitted with the paddle attachment. Mix on medium speed until most of the steam subsides, then add the eggs and egg whites, one at a time, until each is incorporated, and a batter is formed.

Pour 3-inches of oil into a stockpot and heat to 350 degrees F.

Meanwhile, place the batter in a pastry bag that is fitted with a round pastry tip no wider than 1/4 inch in diameter.

Holding the pastry bag over the hot oil, push the batter out into the hot oil in a zigzag or spiral shape. Fry no more than 1 large or two smaller funnel cakes at a time.

Fry the cakes until puffed up and golden (they will triple in size), 3 to 5 minutes, flipping every 30 seconds or so.

Drain the cakes on a rack and cool slightly, then sprinkle with confectioners’ sugar and Berry

Makes 2 cups

1-quart fresh berries (Strawberries, Raspberries, Blueberries, Blackberries) 1/2 cup granulated sugar

Pinch sea salt

In a bowl, combine berries, sugar, and salt. Let stand for 30 minutes before serving.

Makes 6 Twinkies

Dutch Oven

Candy/Deep Fry Thermometer

Skewers (6)

Baking Sheet, lined with Parchment Paper

Paper Towels

6 Twinkies 3 cups all-purpose flour 3 Tbsp. granulated sugar 3 tsp. baking powder 1 tsp. baking soda 3/4 tsp. sea salt 1 cup buttermilk 1/2 cup whole milk 3 large eggs 3 Tbsp. unsalted butter, melted

Canola oil

Confectioners’ sugar

Skewer each Twinkie and place on a baking sheet lined with parchment paper. Freeze for 2 hours.

Meanwhile, prepare the batter: In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Set aside.

In a separate bowl, whisk together buttermilk, milk, eggs, and melted butter. Pour into flour mixture and blend just until smooth.

In a Dutch oven, heat 2-inches of Canola oil over medium heat to 375F.

Working two at a time, dip the Twinkies into the batter until fully coated. Place in the hot oil, turning after a few seconds until all sides have reached a light brown color, about 4 to 6 minutes.

Drain on a paper towel, then dust with confectioners sugar.

Recipes and photos reprinted from “Fair Foods: The Most Popular and Offbeat Recipes from America’s State and County Fairs” by George Geary, Santa Monica Press.

Avoiding all food additives might be a fruitless task with more than 3,000 additives used in foods, according to the U.S. Food and Drug Administration. Additives are used to enhance flavor, texture or self life, and range from salt and sugar to chemical compounds.

Experts say that reading nutrition labels on packaged foods is helpful to stay healthy and is a way to judge the quality of the food you are purchasing. Although most additives are deemed safe by the FDA, some recent research on food additives has caused some concern.

Here are a few additives to keep your eye on, according to ConsumerReports.org.

Used as preservatives in processed meats, such as bacon, hot dogs and deli meat.

Concern: When cooked at high heat, the added nitrites can generate nitrosamines, which might be carcinogenic. Some research has shown that eating as little as half an ounce of deli meat or half a hot dog daily increases the risk of premature death.

A type of sugar used to enhance flavor by adding a mild sweetness to foods. Trehalose is also used to extend a product’s shelf life and improve texture.

Concern: Research has shown a connection with Trehalose and Clostridioides difficile infections, which causes inflammation of the colon and diarrhea.

Carrageenan is derived from red seaweed and is used as a stabilizer and to give products such as frozen desserts, yogurts, and plant milks a creamy taste and texture.

Concern: Carrageenan can cause inflammation in the gastrointestinal tract. People with inflammatory digestive conditions, like irritable bowel syndrome, have reported symptom relief when avoiding carrageenan.

Acesulfame potassium, aspartame and sucralose are sugar substitutes that are sweeter than sugar and have few or no calories.

Concern: Research has shown that artificial sweeteners might be associated with increased risk of heart disease and type 2 diabetes, and can cause harmful changes in the gut microbiome.

A sugar alcohol that is used as a sweetener in sugar-free versions of foods like candy, cookies and gum. It is also used as an emulsifier and anti-caking agent.

Concern: High doses of sorbitol can cause bloating, gas and diarrhea.

Phosphorus additives, such as phosphoric acid and disodium phosphate are found in a number of processed foods. Experts have said phosphorus from additives is more readily absorbed when it occurs naturally in food.

Concern: High phosphorus intake is hazardous for people with kidney disease or those at risk for it. Too much phosphorus can also cause bones to become brittle and has been linked to increased levels of cardiovascular risk .