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Contact: Kaitlin Masseria
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“Blue Moon” Appetizers Rise to Top of Athens Foods Recipe Contest
Nutty cheese and chives concoction takes top prize
CLEVELAND, July 17, 2007 – Athens Foods believes its Mini Fillo Shells are an ideal foundation for an endless variety of appetizers and desserts. To prove it, the company called on the amateur chefs of America to submit their favorite recipes using the company’s popular, ready-made miniature fillo shells.
Across America, thousands of amateur chefs took on the Athens Mini Fillo Shell recipe challenge. In a contest to find the very best appetizer and dessert recipes, one recipe rose above the rest: Blue Moon Appetizers, the creation of Gilda Lester of Wilmington, North Carolina, took home the $5,000 grand prize.
“My family and friends enjoyed the recipe, so I figured I would take a chance and enter it in the contest,” Lester said about her contest-winning recipe. “To my surprise, I won!”
In addition to the grand prize, Athens awarded two $1,000 first prizes for Best Appetizer and Best Dessert and awarded honorable mentions to an additional 22 recipes. Best Appetizer went to Williston, Vermont’s Richard Boulanger for his creation, Plantation Andouille Sausage and Pecan Tarts. Linda Rohr of Darien, Connecticut, won Best Dessert with her recipe, Nutcracker Sweet Tarts with Caramel Ice Cream. The three winning recipes and 22 honorable mentions are featured at http://www.athens.com.
“The recipe contest succeeded in showing that it’s easy to craft delicious and creative recipes with fillo, especially with our fully-baked Mini Fillo Shells,” Athens Foods Chairman Eric Moscahlaidis remarked.
The Winning Recipe: Blue Moon Appetizers
Ingredients
8 ounces softened cream cheese
1/4 cup bleu cheese
2 tablespoons softened butter
2 tablespoons chopped chives, reserve 1 tablespoon for garnish
1 tablespoon fresh lemon juice
2 ounces chopped prosciutto
1/4 cup finely chopped lightly toasted walnut
15 Athens® Mini Fillo Shells (1 box)
2 tablespoons toasted chopped walnuts for garnish
In a medium bowl mix cream cheese, bleu cheese, butter, 1 tablespoon chives and lemon juice until blended. Add prosciutto and walnuts mixing lightly. Using a pastry bag, pipe a rounded tablespoon of mix into each Mini Fillo Shell. Garnish with walnuts and reserved chives.
Serve immediately.
Makes 15 appetizers
About Athens Foods®
Athens® is the world's largest producer of fillo dough and fillo products. With over 45 years of experience in perfecting fillo, Athens® is committed to continually creating new recipes, high-quality hors d'oeuvres, handmade desserts and a full array of fillo delicacies. For more information about Athens Foods® and its products, visit www.athens.com or call 1-800-837-5683.
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