Come and celebrate the achievements of 14 outstanding women to be honored at the Spirit of Dakota Award celebration and banquet slated for Saturday, October 4 at the Huron Event Center.
The public is invited to the festivities beginning at 4 p.m. with an art show, followed by a 5:30 p.m. social hour and 6:30 p.m. banquet. Advance reservations are required to attend the banquet and are available at the Huron Chamber and Visitors Bureau; call 605-352-000 or 800-487-6673.
During the award ceremony, each nominee will be introduced and recognized for the positive impacts they have made in their communities and state. They are Deanell Backlund, Mitchell; Louise Bauman, Huron; Sydney Davis, Burbank; Angela Drake, Sioux Falls and formerly of Huron; Angela Fisk, Emery; Kris Frerk, Garretson, Tawana Grueb, Onida; Julie Johnson, Mina; Faith Miller, Belle Fourche, Elizabeth Nepodal, Platte; Linda Paulson, Buffalo, Annie Tice-Poseley, Wall; Mary Lee Villanueva, Yankton; and Joan Wink, Howes.
The winner of the Spirit of Dakota Award has been selected by a state-wide commission who have served in various roles of leadership including past state legislators, entrepreneurs, and past award recipients. They are Tona Rozum, chair, Mitchell; Jean Hunhoff, Yankton, Suzette Kirby, Sioux Falls; Marsha Sumpter, Kadoka; Julie Garreau, Eagle Butte; Ginger Thomsen, Brookings; Jacque Sly, Rapid City; Carol Johnson, Watertown; and First Lady Sandy Rhoden, Pierre, who joined the commission this year.
The 2025 recipient of this prestigious honor will be revealed at the conclusion of the banquet and will receive a framed bronze replica of the Spirit of Dakota statue created by Dale Lamphere, South Dakotas artist laureate, along with other gifts of recognition.
Since 1987, the Spirit of Dakota Award has been a beacon to shine the light on the accomplishments of women who have demonstrated their vision, strength and courage to improve the quality of life for not only this generation but for future generations.
The award was inspired by the nine-foot sculpture of a pioneer woman which stands at the entrance to the Huron Event Center and Crossroads Hotel. Her courage and strength are beautifully depicted and serve as an inspiration as the Spirit of Dakota Award Society welcomes visitors to our city.
Also during the October 4th celebration the nominees will enjoy a time of delicious food and conversation at the Tea in the Country. The afternoon gathering will be held at the home of Rodney and Beckie Freeman. The tea has become a time-honored tradition to share the best of Hurons hospitality with our distinguished Spirit of Dakota Award honorees and guests.
Members of the Tea Committee are Beckie Freeman, Sarah Rubish, Erica McNeil, Darcy Haber, Jane Meekins, and Jenny Sorben. They have graciously shared some of their favorite recipes in this weeks Heartland Cuisine.
Coronation Chicken
Ingredients
1 1/4 lb. canned chicken, broken into small pieces
1/3 cup mayonnaise
1 tablespoon curry powder
1 tablespoon lemon juice
1 large stalk celery, chopped fine
2 scallions, chopped fine
3 tablespoons raisins or currants
1/4 cup toasted, sliced almonds
Mix all ingredients well, adding almonds last. Chill for a few hours or overnight. Use as filling for mini cream puffs or mini phyllo cups; may also mound on crispy crostini. Sprinkle with extra curry powder or chopped chives.
Pepper Jelly and Cream Cheese Bites
Ingredients
Puff pastry sheet
Flour (for flouring the surface where you roll the puff pastry)
Nonstick cooking spray
6 ounces cream cheese
6 ounces red pepper jelly or any pepper jelly
Optional: fresh thyme leaves for garnish
Leave the puff pastry sheet at room temperature for 15 minutes. Then carefully unfold and lay flat on a floured surface. Roll the puff pastry sheets with a rolling pin lightly and cut the sheet into 12 equal pieces.
Spray a muffin tin with the non-stick spray and put a puff pastry piece in each, push them in slightly. Place in a 400 F degrees oven for 10 to 12 minutes (depending on how crisp you want them). Note: If they puff up too much just use a spoon to push the center down slightly.
Spoon the cream cheese in each puff pastry piece and a spoonful of the red pepper jelly over the cream cheese. Put back into oven at 400 degrees for 6 to 8 more minutes. Let them cool slightly before removing them from the muffin tins.
Garnish with fresh thyme leaves if desired.
Lemon Blueberry Brie Bites
Ingredients
1 tablespoon sugar
2 teaspoon grated lemon zest
1 cup fresh blueberries
1 8 ounce tube crescent dough
8 ounces brie
1/3 cup roasted, salted almonds, finely chopped.
Honey
In a small bowl, mix sugar and lemon zest. Add washed and dried blueberries. Toss and set aside for 10 minutes. Preheat oven to 375 and spray a 24-cup mini muffin pan with cooking spray. Roll out dough into a 12 by 8 rectangle, pinching seams together as you go. Cut into 24 squares.
Press squares into muffin cups. Cut brie into small pieces and place some in each cup. Spoon some blueberry mixture on top of brie and top with almonds. Bake until golden brown,approximately 14 minutes. Grate more lemon zest over tops and drizzle with honey. Serve while still warm. Makes 24.
Phyllo Tart Quiche
Ingredients
8 ounces diced ham
1 teaspoon olive oil
8 ounces mushrooms, sliced
1/4 cup scallions
1/4 cup shredded Swiss cheese
1/4 cup parmesan cheese
1 teaspoon freshly ground pepper
1/2 teaspoon salt
5 eggs
3 egg whites
1 cup whole milk, can substitute lower fat milk
2 packages mini phyllo shells
In a frying pan, saute ham, scallions, and mushrooms in olive oil. In a mixing bowl, beat eggs and egg whites with the milk, salt and pepper. Add sauteed ham mixture to the egg mixture. Stir in the Swiss cheese. Place mini phyllo shells on a rimmed baking sheet. Spoon the mixture into the shells. Sprinkle with parmesan cheese. Bake in a preheated 350 over for approximately 15-20 minutes. Watch carefully to not overbake for best results.
Sundried Tomato Basil Palmiers
Ingredients
1 cup sun-dried tomatoes, chopped
3 tablespoons chopped garlic
5 cups basil leaves, packed
1 teaspoon salt
1 teaspoon black pepper
cup olive oil
1 cup grated parmesan cheese
1 sheet puff pastry, defrosted
1 egg mixed with 1 tablespoon water for egg wash
Preheat oven to 400 degrees F. To make the paste, place the sun-dried tomatoes and garlic in the bowl of a food processor. Process for 30 seconds. Add basil, salt and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until pureed. Add the parmesan and puree for 15 seconds. Set aside.
Unfold 1 sheet of puff pastry and place it on a lightly floured board. With a rolling pin, lightly roll the dough until it is a 13-inch square. Using a knife, spread the paste over the top of the puff pastry. Fold the sides of the square toward the center so they go halfway to the middle. Fold them again so the 2 folds meet exactly at the middle of the dough. Then fold one half over the other half as though closing a book. You will have 6 layers.
Slice the dough into 3/8 inch slices and place the slices, cut side up, on baking sheets lined with parchment paper. Brush each piece with egg wash and place in the oven. Bake for 6 minutes. Turn each pastry slice over and continue baking an additional 5 minutes.
Chilled Raspberry Soup
Ingredients
1/3 cup cranberry juice
1/3 cup sugar
5 1/3 cups frozen raspberries
1 1/3 cups sour cream
In a blender, combine the cranberry juice, sugar and raspberries; cover and process until blended. Strain and discard seeds. Stir in sour cream. Cover and refrigerate for at least 2 hours. To serve, pour in cordial glasses. Top each with a fresh raspberry and mint sprig.
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