The Minnesota State Fair ( has announced more than 50 new foods for the upcoming 2015 fair, which runs Aug. 27 through Sept. 7. They are:

BBQ Pickle Ice Cream: Vanilla ice cream infused with a light barbecue sauce and diced pickles. R&R Ice Cream

Beef and Turkey Jerky: Locally made beef and turkey jerky and meat sticks from a Mound, Minn., producer. Josef Abel Meats, new to the fair

Buffalo’d Bones: Slow-smoked, center-cut St. Louis-style spare ribs, fried, tossed in Buffalo sauce and served with blue cheese dressing and celery. Famous Dave’s

Butter Queen Coffee Ice Cream: Chocolate espresso flakes blended into coffee-browned butter ice cream. Hamline Church Dining Hall

Burger Dog: A ground blend of hamburger, hot dog, bacon, cheese and jalapeño, served on a hot dog bun. Gass Station Grill

Butter Chicken Samosas: Pastries filled with chicken in a tomato curry sauce, served with a side of green chutney. A summer vegetable version, with corn, peas and onions, will also be available. Hot Indian Foods at Taste of Midtown Global Market at the International Bazaar, available Aug. 27 through Sept. 1 only.

Cannoli: Pastry filled with a sweetened ricotta cheese cream, in full and mini sizes. Mancini’s Al Fresco

Caramel Chocolate-Dipped Bacon Ice Cream Bar: Vanilla ice cream bar with a bacon and caramel-filled center, dipped in chocolate, rolled in bacon and drizzled with more caramel. Pat’s Place

Chilled Bread Pudding: Custardy bread pudding baked and served chilled, sundae-style, with a warm glaze/dunking sauce and a choice of crunchy “Moon Gravel” condiments. Bread pudding flavors include old-fashioned challah, fudge brownie batter, corn bread and gluten-free. Glaze options include vanilla, warm berries, salted caramel graham cracker and hot chocolate. “Moon Gravel” topping options include granola, cinnamon churro cookie, candy roasted pecans and rum-soaked raisins. Blue Moon Dine-In Theater

Chocolate-Dipped Cherry On-a-Spoon JonnyPop: Fresh tart cherries and cream, dipped in dark chocolate and served not on-a-stick but a spoon, inspired by the Walker Art Center’s Spoonbridge and Cherry sculpture. JonnyPops

Chocolate Jalapeño Ice Cream: Chocolate ice cream blended with jalapeño pepper bits. Rainbow Ice Cream

Chunks O’ Fruti Frozen Strawberry Bar: All-natural frozen treat (dairy and gluten-free) with chunks of real strawberries, served on-a-stick. Key Lime Pie Bar

Cowboy Bites: Sweet corn kernels, bacon, jalapeños and cream cheese blended into bite-size balls, breaded and fried, and served with ranch dipping sauce. Frontier Bar

Cowboy Dave’s Cluck & Moo: Smashed potatoes, roasted beef and grilled chicken covered with beef gravy, crispy onions and mustard barbecue sauce. The Blue Barn

Deep Fried Ribs: Smoked baby back ribs that are breaded, fried and served with barbecue sauce. Ball Park Cafe

Doo Wop Dip: Strawberry ice cream with real strawberries in a croissant, dipped in chocolate and drizzled with white chocolate. West End Creamery

Dot Shakes: A chocolate or vanilla milkshake layered with a choice of Dippin’ Dot flavors. Dippin’ Dots

Espresso Float: Iced espresso over vanilla ice cream and topped with whipped cream. Flavor choices include chocolate, chocolate salted caramel, vanilla, hazelnut and almond. Java Jive

Fire and Ice Kreme: Soft-serve vanilla ice cream with Sriracha sauce and corn chip crunch, topped with whipped cream. Goertze’s Dairy Kone

Grandma Deb’s Snicker Bar Salad: Chopped Snickers bars and Granny Smith apples tossed in vanilla pudding with whipped cream and drizzled with caramel sauce. The Blue Barn

Grilled Venetian-Style Pizza: Crispy crust pizza grilled over an open flame, in three varieties: Margherita (oven-roasted tomatoes, cheese and basil); Farm Fresh (olives, sweet red peppers, arugula greens and fresh goat cheese); and Spicy Salami (thin-sliced salami, cheese, oregano and red pepper flakes). Mancini’s Al Fresco

Hot Tail: Roasted pig tail coated in a scallion ginger sauce. The Rabbit Hole, at Taste of Midtown Global Market at the International Bazaar, available Sept. 2 through 7 only.

Indi Frites: Indian-seasoned russet and sweet potato fries in a crispy batter. Hot Indian Foods, at Taste of Midtown Global Market at the International Bazaar, available Aug. 27 through Sept. 1 only.

Island Slaw: Gluten-free island-style coleslaw with pineapple, mandarin oranges, sugar snap peas and spinach, topped with teriyaki chicken, a Sriracha glaze and macadamia nuts. Island Noodles

Italian Dessert Nachos: Cinnamon sugar cannoli chips smothered with sweet ricotta cheese filling, fruit, chocolate, nuts and candy toppings. Pizza Shoppe

Kimchi ‘n’ Curry Poutine: Braised pork and potatoes smothered with curry gravy and cheddar cheese, then topped with kimchi and a poached egg. The Rabbit Hole, at Taste of Midtown Global Market at the International Bazaar, available Sept. 2 through 7 only

Limerick Stix: A blend of pimento cheese and cayenne pepper coated in a corn meal mix, deep-fried and served with a custom dipping sauce. O’Gara’s at the Fair

Mac & Cheese Cupcake: Macaroni and cheese nestled in a breadcrumb crust, then sprinkled with breadcrumbs and frosted with a dollop of Cheez Whiz. LuLu’s Public House

Maple Bacon Funnel Cake: A funnel cake infused with bacon pieces, then topped with maple glaze and sprinkled with more bacon. Funnel Cakes

Meatloaf Hash: Meatloaf, sautéed potatoes, peppers and onions topped with scrambled eggs and béarnaise sauce. The Blue Barn

Minnesota BEE-NICE Gluten-Free Muffin: Minnesota-grown, pollinator-friendly blueberries, sweet corn and honey with a hint of chipotle in a gluten-free cornbread muffin. Minnesota Farmers Union

Minnesota Wild Rice Benedict Muffin: A wild rice English muffin cup with sliced ham and a soft-cooked egg and covered with hollandaise sauce. LuLu’s Public House

MinneSnowii Shave Ice: Hawaiian-style shave ice in many custom flavors. Minnesnowii Shave Ice, new to the fair

Pretzel Croissant Sandwich: Grilled chicken breast and ham, Swiss cheese and fresh spinach smothered in honey mustard and chive aioli, grilled and served hot on a pretzel dough croissant or gluten-free toast. French Meadow Bakery

Prime Rib to Go: Thinly sliced prime rib, sautéed peppers, onions and mushrooms in a soft bread cone with a side of au jus, horseradish or Parmesan garlic sauce. Coasters

Red Hot Chicago hot dogs: Available in three varieties. Darryl’s Dog House, new to the fair

Salad Named Soo: Cubed watermelon, basil, mint, arugula and almonds mixed with a chili honey lime sauce. The Rabbit Hole, at Taste of Midtown Global Market at the International Bazaar, available Sept. 2 through 7 only

Salted Caramel Puff malts and sundaes: Vanilla ice cream topped with caramel sauce and finished with salty, crunchy puffed corn. Dairy Goodness Bar

Sara’s Tipsy Pies: A new-to-the-fair vendor featuring five varieties of hand pies, including State Fair Rhubarb Blue Hunny Do (fresh local strawberry rhubarb and baby blueberries baked with Hunny Do Wheat Beer from Third Street Brewhouse in Cold Spring, Minn.) 2Gingers Irish Apple (apple pie made with 2 Gingers Irish whiskey), Bapple (wild blueberries and apples with Stinger Mead honey wine from WineHaven Winery in Chisago Lakes, Minn.), Maple Bacon Apple Breakfast (apples in maple syrup that are finished with a beer glaze and candied bacon bits, available 8 to 10:30 a.m. only); Salted Caramel Apple (apple pie with caramel-beer filling). Sara’s Tipsy Pies, new to the fair

Sausage Sister’s Sriracha Sliders: Meatballs with Monterey Jack cheese at the center, served on a crusty slider bun with Sister’s Sweet ‘n’ Hot Sriracha Sauce. Sausage Sister & Me

Seafood Slider: A lobster and seafood mix blended with mayo, red onion, garlic, celery, lemon juice and breadcrumbs, served hot on a Hawaiian roll with wine aioli. Minnesota Wine Country

Shanghaied Henri’s International Tacos: Served in four varieties: Korean Bar-B-Q Beef Taco (marinated beef glazed with spicy soy honey, layered with kimchi, topped with crispy rice noodles and served on flour tortillas), Oslo Taco (braised, peppercorn-rubbed pork, layered with Jarlsburg cheese, pickled cabbage slaw, red onion, apple-smoked bacon and lingonberry relish sour cream, topped with pork rinds and served on flour tortillas), St. Paul Taco (braised beef brisket simmered in Summit Villain beer, caramelized onions, cabbage slaw, horseradish sour cream and apple-smoked bacon bits on flour tortillas) and Yucatan Taco (seasoned chicken chorizo braised in tequila and red wine vinegar served with green cabbage carrot slaw, queso fresco, pickled red onion and cilantro sour cream on flour tortillas). All tacos also are available in a salad bowl version. Shanghaied Henri’s

Smokey’s Breakfast Burger: Seasoned sausage and hamburger on a corn-dusted bun with applewood-smoked bacon, caramelized onions, melted provolone cheese, fried egg and a tomato slice. Smokey’s Char-Broiler

Spam Burgers: Available in five flavors: jalapeño, hot and spicy, bacon, hickory smoke and black pepper. Spam Burgers

Sriracha Balls: Two choices of filling breaded in panko, deep-fried and drizzled with Sriracha sauce. One is a blend of shredded chicken, corn, tomatoes, egg and Sriracha; the other is Sriracha cream cheese with corn, tomatoes and egg. Boulevard Grill

Sriracha Dog: All-beef hot dog on a Sriracha cream cheese-smeared bun, topped with bacon bits and drizzled with Sriracha sauce. Boulevard Grill

Steak Apizzaiola: Cuts of Italian steak sautéed in au jus and served on a seasoned kaiser bun with caramelized onions, melted cheese and marinara sauce. Spaghetti Eddie’s

Stuffed Italian Meatloaf On-a-Stick: Italian-style meatloaf stuffed with Mozzarella and pepperoni, topped with marinara sauce and a Parmesan herb blend and served on-a-stick. Green Mill

Sweet Potato Taco: Mashed sweet potatoes, black beans, sautéed onions and vinegar coleslaw, wrapped in a flour tortilla. Potato Man & Sweetie

Tikka On-a-Stikka: Chicken marinated in spices and yogurt, chargrilled and smothered in tikka sauce. Hot Indian Foods, at Taste of Midtown Global Market at the International Bazaar, available Aug. 27 through Sept. 1 only

Totchos: Gluten-free Tater tots smothered in Cheddar cheese sauce and topped with seasoned sour cream, bacon bits and green onions (chicken or taco-style beef optional). Boulevard Grill

Up Nort Shoreman’s Lunch: Battered northern pike in a fresh tomato sauce with potatoes and corn, finished with smoked pepper tartar sauce. The Blue Barn

Walleye Stuffed Mushrooms: Jumbo mushroom caps stuffed with flavored cream cheese spread, walleye, three cheeses, red pepper, panko breadcrumbs and a special sauce. Giggles’ Campfire Grill

Wine Fried Kalettes: Battered kale, fried crispy in wine and served with a sweet Thai chili sauce. Minnesota Wine Country