Ashley T. Memory Wins 2009 Citrus Dessert Challenge for Crepe Recipe

Ashley T. Memory of Pittsboro, N.C. wins the 2009 Citrus Dessert Challenge in Orlando, Fla.

Online PR News – 26-January-2010 – – ORLANDO—Ashley T. Memory, a resident of Pittsboro, N.C. and the creator of the website, won the inaugural Citrus Dessert Challenge in Orlando, Fla. on December 30, 2009. Her recipe for Crepes Suzette with Tangerines and Honey was declared The Official Dessert of the 2009 Citrus Parade.

Criteria for the award included taste, presentation and ease of preparation. Each recipe was required to include a Florida Citrus product as main component. Eligible fruits included oranges, grapefruits, tangerines, limes, lemons, key limes, mandarin oranges, tangelos or kumquats.

Memory joined four other finalists and presented her recipe to a panel of judges that included Heather McPherson, Restaurant and Food Critic for Orlando Sentinel, Hollis Wilder, owner of the bakery Sweet!, Pam Brandon, local author of multiple cookbooks and Florida guidebooks and Joel Reynders, Executive Chef of Longhorn Steakhouse.

As the winner, she rode in the nationally-televised Citrus Parade and received a prize package including citrus fruits, Bath & Body White Citrus Products, and a gift certificate to Citrus Restaurant in Orlando. Her recipe was also crowned as the Official Dessert of the 2009 Citrus Parade. The contest was sponsored by Florida Citrus Sports.

Memory and her father, J. Gale Thomas, livelong fans of the crepe, have together created more than 50 original crepe recipes. The Citrus Dessert Challenge presented her with the opportunity to pair her beloved creations with the Florida tangerine, one of her favorite fruits.

Memory says: "I’ve always loved tangerines and their tangy juice makes a delicious sauce for crepes. In this twist on the classic Crepes Suzette, we combined fresh tangerine juice with butter, honey and orange liqueur."

World-of-Crepes offers a one-stop source for a comprehensive list of crepe recipes, from crepe batters to fillings. The site also provides tips, techniques and an extensive history of the crepe and its role in modern cuisine.

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