Hoisin Sauce Recipe Contest WINNERS!

GRAND PRIZE : Hoisin Caramel Apple Sundae with Black Pepper & Pistachios

by Aimee Elber

DIRECTIONS:

1. In a small skillet, melt butter over medium heat. Add diced apples, cinnamon, and sugar. Sauté for 3–4 minutes, stirring often, until apples are soft and lightly caramelized.
2. Stir in Hoisin Sauce, maple syrup, and rum. Simmer gently for 2–3 minutes, stirring occasionally, until mixture is smooth, glossy, and spoonable. Add a splash of water to thin if needed. Taste and adjust. Add another dash of cinnamon or a pinch of sugar if desired.
3. Scoop vanilla ice cream into bowls, drizzle with warm apple mixture.
4. Sprinkle with chopped pistachios and a dusting of black pepper, to taste.
5. Serve immediately and enjoy!

1^st RUNNER UP : Porky Hoisin Deviled Eggs

by Lisa Emmerton

DIRECTIONS:

1. Carefully remove yolks from hardboiled egg white halves and place in a small bowl. Add the mayo, 3 tablespoons Hoisin Sauce, and 1 tablespoon chopped chives. Mix until smooth and season to taste with salt & pepper. Set aside.
2. Add approximately 1” of oil to a small saucepan and heat on medium-high. When oil begins to simmer, add sliced shallots and cook until crisp and golden brown, about 7 minutes. Transfer shallots to a paper towel-lined plate and season to taste with salt. Set aside.
3. Prepare pork belly according to the package instructions and pat dry with a paper towel. Slice into 6 long slices, then cut each slice in half. (You should have twelve 3" x 3" slices.)
4. Heat a non-stick pan over medium heat and fry pork belly until golden brown, about 10 minutes. Transfer fried pork belly to a paper towel-lined plate and degrease the pan.
5. Return degreased pan to heat, add remaining 2 tablespoons of Hoisin Sauce and pork belly slices to pan, and cook until pork belly is fully coated and nicely glazed.
6. To assemble, arrange egg whites on a plate and fill evenly with yolk mixture, about 2 tablespoons per egg white. Top each egg with a pork belly slice and garnish with the fried shallots and remaining chives.
7. Serve immediately & enjoy!

2^nd RUNNER UP : Cilantro-Hoisin Glazed Salmon with Noodles

by Cindee Graham

DIRECTIONS:

1. Preheat oven to 325°FCut salmon into approximately 2” wide pieces and season both sides with salt and pepper. Place salmon in a baking dish.
2. In a small bowl, combine mayo, Hoisin Sauce, cilantro, and sesame oil. Spread mixture generously over salmon pieces.
3. Bake salmon uncovered for 15 minutes—don’t overcook! Slow roasting keeps it tender & silky.
4. Meanwhile, prepare noodles according to package instructions.
5. Toss noodles with hoisin, sesame oil, and garlic until coated and glossy.
6. Remove salmon from oven, plate alongside the noodles, garnish with extra cilantro, and enjoy!

HONORABLE MENTION : Orange Hoisin Kickin' Chicken Drummies

by Emma Lythgoe

DIRECTIONS:

1. Pre-heat oven to 400°F.Line baking sheet with foil and place a wire rack on top. Spray with canola oil.
2. Remove excess moisture from chicken drumsticks with a paper towel and place drumsticks in a large bowl.
3. Coat drumsticks with 2 Tbs. of baking powder and 1 tsp. of ground pepper and place on wire rack.
4. Cook drumsticks for 25 minutes, then flip and cook for an additional 15-30 minutes, until skin is crispy and chicken is cooked through.
5. While chicken is cooking, add orange juice, Hoisin Sauce, and Crunchy Chili Onion to a bowl and whisk to combine.
6. Pour orange-hoisin mixture into a saucepan and heat on medium-high, stirring occasionally, until sauce begins to boil (about 5-10 minutes). Reduce heat and allow sauce to simmer and thicken for about 3-5 minutes. Remove from heat.
7. Once chicken is done, place the drumsticks into a large bowl. Pour sauce over drumsticks and toss until fully coated.
8. Garnish with chopped green onions and enjoy!