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January 5, 2024

Cauliflower Bacon Penne

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by Michelle Hamby

Event Team and Reluctant Chef

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I consider cooking a Necessary Evil. If I’m the one making a meal, it’s probably going to be hamburgers or grilled cheese sandwiches, and maybe, if I’m feeling fancy, I’ll add tater tots. My husband, on the other hand, is an excellent cook and actually likes doing it. He even teaches cooking at a local university . Our children, and pretty much anyone who eats at our house, are very grateful I did such a good job picking a husband.

Early in our marriage, my husband made a pasta dish for me that I absolutely LOVE. Unfortunately, I got pregnant six months after we got married. That came out wrong. Actually, I was thrilled to be pregnant. It was only unfortunate that becoming pregnant nearly ruined this dish for me. As most people who have been pregnant (or had to deal with someone who was pregnant) can confirm, pregnancy plays havoc with your eating habits. I have been pregnant three times, and I can tell you that I ate more corndogs in those 27 months than I have in the entire rest of my life. On the other hand, I used to love V8 juice, but in the twenty years since I became pregnant with our daughter, not a drop of the stuff has passed my lips.

This dish was banned in our house

The pasta dish my husband made for me has two main ingredients: bacon and cauliflower. Now, the smell of cooking bacon is one of my love languages, but the smell of cooking cauliflower is like Hell just burped in your face. I could tell from the very beginning of my first pregnancy that if I were to smell this dish being made, I would never be able to eat it again, so I banned it from the house. Each time I became pregnant, the ban was reinstated, which is how this dish has remained my absolute favorite.

You don’t get more authentic than this dish. My husband learned it from a little old lady in Favara, a tiny town just south of Agrigento, when he lived in Sicily. The way he tells the story, the first time she made it for him, he ate “an embarrassing amount.” Afterwards, he begged her to teach him how to make it. Over the years, he modified the recipe slightly. It’s much harder to find good quality pancetta in America than it is in Italy, so he substitutes bacon in its place. The smoky flavor of the bacon complements this dish very well. Just be sure to find good, thick-cut bacon, and cut off the end parts that are just fat.

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CAULIFLOWER BACON PENNE

Ingredients:

  • 1 lb penne pasta
  • 1 large head cauliflower, broken into 2-inch florets
  • 1 lb thick cut bacon, with the fatty ends trimmed off, cut into 1-inch squares
  • 1-2 cups grated parmesan cheese
  • salt

Instructions:

  1. Bring a large pot of salted water to a boil. Put in the cauliflower florets to cook.
  2. Meanwhile, cook the bacon in a large skillet until crispy. Drain most of the fat.
  3. When the cauliflower florets are cooked, but not yet soft (around 10 minutes depending on your preference), remove them from the boiling water with a slotted spoon and put them in the hot skillet with the bacon.
  4. Fry the cauliflower with the bacon until it is lightly browned.
  5. Meanwhile, put the penne to cook in the still boiling water that the cauliflower was in.
  6. When the pasta is cooked al dente, drain it in a colander. Do not rinse it.
  7. Put the pasta back into the pot that the water was in, and pour the bacon cauliflower mixture over the pasta. Stir gently until well mixed.
  8. Add in the parmesan cheese, and stir gently until well mixed.
  9. Salt to taste and serve while still hot.

November 9, 2023

A Perfect Apple Pie

By

by Mistie Tunbridge

Pastry Chef and Girl with the Golden Smile

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A Thanksgiving meal isn't complete until you end it with a slice of perfect apple pie.

When I was growing up, my grandma always took on the job of making what seemed like hundreds of pies for Thanksgiving dinner. I remember pulling a stool up to the counter, helping her stir, and putting together pies all day long—of course sneaking tastes along the way.

When I got older and more into baking, I decided that I wanted to contribute a pie of my own to Thanksgiving. Thus, my journey began to make the perfect apple pie. Through many trials and errors, from soggy crusts and soupy fillings to pie dry as the desert and sprawls of notes filling a notebook, I finally found the sweet spot of what I consider to be a perfect apple pie: a sweet, flakey, buttery tart shell filled with the crisp sweet flavor of golden delicious apples caramelized in cinnamon sugar. I was finally ready to bring my pie to dinner, thus beginning a new Thanksgiving tradition that's been going on for seven or eight years.

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Perfect Apple Pie

Pie Filling Ingredients:

  • ½ cup sugar
  • ½ tsp cinnamon
  • 1 pinch nutmeg
  • 3 lb golden delicious apples
  • 4 Tbsp butter
  • 2 Tbsp caramel sauce (optional)

Instructions:

  1. Peel and chop apples into bite-sized pieces.
  2. Mix sugar, cinnamon, nutmeg, caramel, and apples.
  3. Melt half the butter in a frying pan and add half the apples. Cook over medium-high heat until golden and caramelized.
  4. Transfer to a large bowl and repeat Step 3 with remaining butter and apples. Let cool completely.

Tart Shell Crust Ingredients:

  • 1 cup unsalted butter (room temperature)
  • 2 Tbsp sugar
  • 2 eggs
  • 3½ cups flour

Instructions:

  1. Add butter and sugar to a food processor and blend until just combined.
  2. Add the eggs and blend for 30 seconds. Add flour in small portions and blend until dough just comes together. (Do not over blend.)
  3. Add a tablespoon of cold water if dough is too dry. Divide and shape into two disks and refrigerate for 30 minutes.

Assembly:

  1. Preheat oven to 375°.
  2. Roll out one disk of crust to about 1⁄8 inch thick. Place in a 9-inch pie pan, and trim off excess pastry around edges.
  3. Add cooled apples to the pie shell and brush the edge of the crust with water. Roll out remaining crust and place over the top. (I like to do a lattice.) Crimp edges and brush with egg wash. Sprinkle with sugar.
  4. Bake for 35-40 minutes until golden brown. Let cool for 15-20 minutes before serving.

September 12, 2023

Alpine Mule

By

by Danny Bonilla

Bartender and Executive Vice Party Animal

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When I was a teenager, my uncle would sometimes throw parties, and my family usually went. At one of those parties, I found myself all alone in the basement. Everyone else had gone to eat dinner, so it was just me and an open can of Bud Lite sitting on the coffee table in front of me.

This was my chance!

Even though I’d been around alcohol all my life, I’d never actually had a taste before. I picked up the can and gave it a sniff. It didn’t smell very good, but the temptation was irresistible. Checking to make sure no one was coming back down the stairs, I raised the can to my lips, held my breath, and took a big sip.

I nearly gagged. It was terrible! I couldn’t imagine why anyone would want to drink something that tasted so bad. Right there on the spot, I decided that I never wanted to have another drink of alcohol my whole life.

It probably seems funny that someone who hates the taste of alcohol would become a bartender, but that’s exactly what I did. Years later, I started working behind the bar at Culinary Crafts events. At the first event I did at Utah Olympic Park in Park City, I was working with Ryan and Luis who showed me how to make a signature cocktail called an Alpine Mule. I figured if I was going to be mixing Alpine Mules all evening, I probably ought to know what one was supposed to taste like. I totally expected it would be disgusting, but for the second time in my life I held my breath and took a sip. To my surprise, it wasn’t bad at all. In fact, it tasted great!

I’ve mixed a lot of drinks since, at events or just with friends. There are a few other cocktails that I really like (Alan Starks makes a good Moscow Mule and I like Tyler’s Whiskey Sour), but my favorite is still that first cocktail that Ryan and Luis introduced me to, the Alpine Mule. It’s 1,000,000,000,000 percent better than Bud Lite.

Alpine Mule

(makes 1 serving)

Ingredients:

Instructions:

  1. Fill a glass halfway with ice. (Mules are traditionally served in a copper mug to keep the drink cold, but if you want to see the blue color of this drink clearly, use a clear glass.)
  2. Add the vodka, curacao, ginger beer, and optional lime juice. Stir.
  3. Garnish with a wedge of lime or sprig of mint if you feel like getting fancy. Or just enjoy it like it is.

August 15, 2023

Apple Pie Bars: How to Win Friends and Influence Teachers

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Back in the day, at the start of a new school year, a shiny, polished apple was the way to win over your teacher. To be clear, we are not advocating acts of apple-related bribery. But…if you happened to send your young scholars back to school this year with a lunchbox full of delicious apple desserts (like, say, the recipe for amazing Apple Pie Bars below), they just might find themselves making instant friends and becoming their teachers' favorite. Just saying.

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Here at Culinary Crafts, we love finding ways to feature locally grown, in-season ingredients in our menus, and there are soooo many ways to enjoy the sweet abundance of Utah’s apple varieties that are ripening to perfection at this time of year. Apple-infused drinks. Apple butter. Apple chips. Crisps. Cobblers. Crumbles. Chutneys . Hors d’oeuvres. Cheeseboards, The uses for apples are limited only by the imagination. (Whoever said “You don’t make friends with salad” had never tried our Winter Greens with Apples, Beets, and Walnuts.)

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Of all the “apple-ications” you can make with this amazing fruit, some of our favorites are bite-size apple tarts, spicy ciders, and our own Hattie’s Apple Spice Cake.

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If you want to send your kids back to school ready to win a few points with their new classmates and teachers, we’ve got just the thing!

APPLE PIE BARS

Ingredients

SHORTBREAD CRUST
  • ½ cup unsalted butter, melted
  • ¼ cup granulated sugar
  • 1 tsp pure vanilla extract
  • ¼ tsp salt
  • 1 cup all-purpose flour, spooned and leveled
APPLE FILLING
  • 2 large apples, peeled and sliced ¼ inch thick
  • 2 Tbsp all-purpose flour
  • 2 Tbsp brown sugar
  • 1 tsp ground cinnamon
  • ⅛ tsp ground nutmeg
STREUSEL
  • ½ cup old-fashioned oats
  • ⅓ cup packed light or dark brown sugar
  • ¼ tsp ground cinnamon
  • ¼ cup all-purpose flour, spooned and leveled
  • ¼ cup unsalted butter, cold and cubed
  • salted caramel sauce (optional)

Instructions

  1. Preheat the oven to 300°F. Line the bottom and sides of an 8-inch square baking pan with parchment paper, leaving a little overhang on all sides. Set aside.
  2. Make the Crust: Stir the melted butter, granulated sugar, vanilla, and salt together in a medium bowl. Add the flour and stir until everything is combined. Press the mixture evenly into the prepared baking pan. apple pie bars, crust, dough, pastry dough, cookie sheet, hand spreading dough, Culinary Crafts kitchen, baker working dough, how to make crust Bake for 25-30 minutes, then remove from oven. (As the crust bakes, you can prepare the filling and streusel.)
  3. Make the Apple Filling: Combine the sliced apples, flour, granulated sugar, cinnamon, and nutmeg together in a large bowl until all the apples are evenly coated. Set aside.
  4. Make the Streusel: Whisk the oats, brown sugar, cinnamon, and flour together in a medium bowl. Cut in the chilled butter with a pastry blender or two forks (or even with your hands) until the mixture resembles course crumbs. Set aside.
  5. Turn oven up to 350°F. Evenly layer the apples on top of the warm crust. It will look like there are too many apple slices, so layer them tightly and press them down to fit. Sprinkle the apple layer with streusel and bake for 30-35 minutes or until the streusel is golden brown. apple pie bars, streusel, apple slices, spreading the apple filling, roll the crust, spatula, oats, cinnamon, sugar, butter, flour, Culinary Crafts, Utah catering, catering Wasatch Front, best caterer in utah
  6. Remove from the oven and allow to cool for at least 20 minutes at room temperature. Chill in the refrigerator for at least 3 hours (or overnight). Lift the parchment out of the pan using the overhang on the sides and cut into bars. After they are cut, you can make the dessert even more decadent by drizzling salted caramel sauce on top.

Pro Tips:

  • If you want even more of these delicious Apple Pie Bars, you can double the recipe and bake it in a 9x13 pan. Just make sure you pre-bake the crust for only 18 minutes (instead of 25-30) and then extend the baking time in Step 5 to 45-55 minutes (instead of 30-35).
  • The bars will stay fresh in an airtight container in the refrigerator for 3 days, or you can freeze them for up to 3 months. If you’re going to be storing the bars, avoid unnecessary mess by waiting to add the caramel sauce until you’re ready to serve them.
  • If you’re going to use only one type of apple, Granny Smiths are the way to go! They keep their shape beautifully when baked, and their wonderful tartness balances out the sugar in many baked desserts. For a fuller, more complex flavor, use two or more different types of apples; we like to combine a Granny Smith with a sweet variety like Pink Lady or Honeycrisp. Of course, the best guideline for choosing apples is to pick something ripe and fresh from one of our local growers.
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Where to Find Fresh Local Apples

Starting in August, Cherry Hill Farms in Alpine, Utah allows you to pick your own apples straight off the tree. You can’t get fresher than that! (Call ahead to check on availability.) And while you’re there, don’t miss their chocolate-covered cherries.

Throughout September, you can also pick your fill of apples at Rowley’s Red Barn in Santaquin on Fridays and Saturdays from 9 AM to 7 PM. (Treat yo'self to their apple cider donuts and fresh apple cider slushies!)

Allred Orchards has been a local favorite on University Avenue in Provo for generations. We are huge fans of their fresh-pressed cider! Along with the classic apple types, they also grow some unusual varieties like Zestar and Mutsu.

McMullin Orchards in Payson grows half a dozen different varieties of apples including Fuji, Honey Crisp, and Ginger Gold, all of which make school lunch snacks that are delicious, nutritious, and expeditious!

Crandall’s Fruit Farm in Orem is a great place to get fresh Gala apples. For the 2023 season, call ahead to find out exactly when they’ll be opening.

Wishing all the best to you and yours at the start of a brand-new school year!

Eat well!

August 2, 2023

Mango Pulled Pork

By

by M Parker Reed

Event Manager

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When I was six, my parents taught me to cook my first recipe, which was Whacky Cake, also known as Great Depression Cake. Ever since then, I have loved to cook. When I am in the kitchen, I feel like the chef in Ratatouille who has a rat secretly telling him what to do. The voice in my head isn’t a rodent, obviously, but I have wondered if some past relative of mine is connecting with me from the other side, or if it's just an unconscious part of my psyche manifesting itself. Whatever it is that I feel when I’m cooking, it gives me peace and makes me feel centered, like I’m in the right place doing what I love.

It’s also cheap therapy.

Growing up, my favorite TV channel was always the Food Network, but along with cooking, I also loved the broader field of hospitality. I went to UVU to study Hospitality Management (with an emphasis in Event Planning), which is where I came into contact with Culinary Crafts. I ran into Clayton Price at a career fair and later interviewed Kaleb Crafts as part of an assignment. Starting in May 2022, I began working at Culinary Crafts.

I love the family culture here and the feeling I get from people that “I’ve got your back.” They really walk the talk and take excellent care of the clients as well as the team. I’ve especially appreciated the mentorship of Chris, Sara, Amber, Jinous, and others who have been so generous with their help. Even the owners take the time to teach and share their knowledge.

The recipe I want to share, Mango Pulled Pork, is a creation I developed for an assignment at UVU. My wife (who is very particular about her pulled pork) claims that this recipe is better than her mother’s, but I’d never dare to mention that to my mother-in-law.

Bon Appetit, darlings!

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Mango Pulled Pork

(Serves 2-3 people)

Ingredients:

  • 2 lb pork roast
  • 1 can (11 oz) mango nectar
  • 1 cup water
  • 1 cup ketchup
  • 1 TBSP brown sugar
  • onion powder
  • garlic powder
  • salt
  • pepper

Directions:

  1. Mix 1 cup (not the whole can) of mango nectar with 1 cup of water. Add a dash of onion powder, garlic powder, and salt. Pour mixture over the pork roast in a crockpot.
  2. Cook on high for 2 hours. Then semi-shred the pork, turn crockpot down to low, and cook for another 2 hours.
  3. Mix the remaining mango nectar with ketchup and brown sugar. Drain the pork and place it in a mixing bowl. Pour ketchup mixture over the pork.
  4. Season with a dash of pepper, onion powder, and garlic powder. Stir until evenly coated, then serve.

May 30, 2023

Basil Pesto Salmon

By

by Danielle Mahoney

Director of Staff Development

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Ever since my children could stand, they’ve been next to me at the stove as I cooked. When they were very young, they would join me at the cutting board and put their hands on mine as they “helped” me slice, dice, and chop. I’m a firm believer that the more opportunities children have to help in the kitchen, the less picky of eaters they will be and the healthier attitudes they will have about food and about themselves.

I wanted my daughters to be adventurous eaters, so I liked to introduce new foods and make sure they always tried everything. As they got a little older, they would express their likes and dislikes, which was also something I encouraged.

“Pink Chicken”

One day when my oldest was two or three, she came in from playing and asked what we were having for dinner. I told her we were having Basil Pesto Salmon, and she told me, “I don’t like salmon.” I knew that she had eaten salmon many times and had always enjoyed it, but I didn’t say anything. She went off to play some more, and her young memory forgot the interaction.

When we sat down to dinner that night, I thought I would try to fool her into eating, so when she asked what was on her plate I said, “Pink chicken.” Pink was her favorite color at the time, so it worked out well that the salmon was a sort of pink color. She ate every bite and said it was her favorite dinner and thanked me so much for making it. For years we continued to call salmon “pink chicken,” and even when she was old enough to know the difference, we continued the nickname. To this day, Basil Pesto Salmon is one of her favorite meals to eat and to cook herself. It’s super easy, nutritious, and delicious, and a great way for kids to flex their cooking skills.

To turn this dish into an extra-fancy affair, serve it as bite-size hors d’oeuvres on an appetizer buffet! And if you’re short on time, just buy some quality pesto instead of making your own.

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Basil Pesto Salmon

Salmon

INGREDIENTS
  • 4 salmon fillets, 5 oz each
  • 2 Tbsp lemon juice
  • 2 Tbsp olive oil
  • ¼ tsp salt
  • ¼ tsp pepper
  • ½ cup Parmesan cheese
INSTRUCTIONS
  1. Place salmon in lemon juice, oil, salt and pepper and allow to marinate while you prepare the pesto. (See Pesto recipe below.)
  2. Preheat oven to 400°F.
  3. Place 4 piles of parmesan (about 2 Tbsp in each pile) on a baking sheet, gently pat down to form into approx. 3-inch circles. Bake 4-5 min. until cheese starts to bubble and turn golden. Remove from heat and allow to cool and become crisp.
  4. Remove salmon from marinade, generously coated.
  5. Heat 1 Tbsp. olive oil in sauté pan over med heat. When oil is hot, carefully place salmon in pan, and cook 4 min. Turn salmon over and coat with heaping Tbsp of pesto sauce. Cook additional 2-3 min. just until the fish flakes with fork.
  6. Serve topped with cheese crisp.

Basil Pesto

INGREDIENTS
  • 1 cup fresh basil leaves (I like to substitute ½ cup fresh spinach leaves for half of the basil. It’s a great way to sneak in some greens)
  • 3 Tbsp pine nuts
  • ¼ cup Parmesan cheese
  • ¼ cup extra virgin olive oil
  • 2 cloves garlic, minced
  • salt and pepper to taste
INSTRUCTIONS
  1. In a food processor or high-powered blender, place the spinach, basil, and pine nuts. Pulse a few times to chop roughly.
  2. Add the cheese and garlic, and pulse several more times to combine.
  3. While blending, add the olive oil in a slow steady stream to keep the mixture emulsified.
  4. Stop occasionally to scrape down the sides so all the ingredients are incorporated.
  5. Add salt and pepper to taste. Consistency should be similar to mashed potatoes with small, uniform chunks.

Enjoy!

May 16, 2023

Rice Atole

By

By Jenna Winger

Event Manager

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When we were trying to decide what recipe I should share, someone asked my son, Jaxon, “What’s the best thing your mom cooks?” Without even thinking about it, he instantly said, “Atole!”

Rice atole (pronounced “uh-toe-lee”) is a Mexican dessert—kind of like a pudding. Jaxon’s grandparents made it for him when he was a baby, and he looooves it. In fact, it was one of his first words! And since he loves it so much, I realized I’d better learn how to make it.

My one bit of advice is to be careful that you add both condensed milk and evaporated milk. I’ve tried to leave one out and double the other, but it doesn’t work!

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Rice Atole

(makes 8 servings)

Ingredients
  • 1 cup white rice
  • 5 cups water
  • 3-4 cinnamon sticks
  • 2 Tbsp butter
  • 1 can evaporated milk
  • 1 can condensed milk
  • 1 tsp vanilla
Directions
  1. In a rice cooker, combine rice, water, and cinnamon sticks. Cook for 10 minutes, longer if needed. Rice should be soft but not mushy.
  2. Remove cinnamon sticks. Add in butter, evaporated milk, condensed milk, and vanilla.
  3. If needed, cool the atole by adding a splash of milk.

April 25, 2023

Not Yo’ Mama’s Peach Cheesecake

By

by Clayton Price

Director of Event Operations

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It’s hard to explain how important Jell-O was in my childhood. My mother had an entire section of her pantry dedicated to that relic of the 1950s. Jell-O was a staple at our table, and more than once, after she’d set out a delicious Sunday dinner of homemade rolls, homegrown veggies, mashed potatoes and gravy, and homemade pies, I heard Mom apologize, “I’m so sorry; I didn’t make Jell-O.”

My wife sees it a little differently.

As a member of the Crafts family (as in Culinary Crafts), my wife grew up with a very different culinary childhood and a different attitude about Jell-O. In our first year of marriage, my mom happened to tell Meagan that my absolute favorite dessert was a no-bake peach cheesecake topped with Jell-O. Always excited about a new recipe, Meagan decided to surprise me with it one day when I came home from school.

Well, Meagan is experimental when she bakes, discarding and substituting ingredients when it suits her, which consistently leads to tremendous results that are 1000% better than the originals. However, this is not one of those recipes.

Sometimes, there’s no substitute for Jell-O.

Meagan spent months working on this recipe, making dozens of edits and substitutions. She replaced the Jell-O with a homemade peach gelée, and she substituted fresh vanilla whipped cream for the Cool Whip. She tried using Culinary Crafts' famous cheesecake base instead of this no-baked version. Meagan experimented with fresh peaches, frozen peaches, diced peaches, sliced peaches, pureed peaches, compotes, marmalades, and curds. She tried a myriad of different ingredients, combinations, and setting methods, but nothing seemed to work the same way as the Jell-O original.

After one of these attempts, I finally asked Meagan, “Why not just follow the recipe?” She admitted that she had—several times—but she had to throw them out because she couldn't make the Jell-O set.

I had to laugh. Of all the millions of things my wife, the Queen of the Kitchen, does expertly, making Jell-O is not one of them. And in this recipe, there really is no substitute for these classic ingredients.

We still make this peach cheesecake with Jell-O whenever we visit my parents, but Meagan reminds me every time that once my mother passes away, she’s never making this recipe again. She says I’d better enjoy it while I can.

And I do!

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NO-BAKE PEACH CHEESECAKE

Ingredients

Cream Cheese Filling

  • 8 oz cream cheese
  • 4 tbsp powdered sugar
  • 12 oz Cool Whip, defrosted large bowl of popcorn

Jell-O Filling

  • 1 ¾ cups water
  • 2 tbsp cornstarch
  • 1 cup sugar
  • 3 oz peach Jell-O
  • 6 cups of peeled & diced fruit of your choice (Frozen fruit works great, but I love using fresh peaches in season. Match the fruit to the flavor of Jell-O.)

Crust

  • 16 graham crackers, crushed in a blender
  • ½ cup butter

    Directions

    1. 1Melt butter and stir together with graham crackers. Gently press the crust mixture into the bottom of a 9X13 pan. Place in fridge to chill.
    2. Combine water, cornstarch, and sugar in a saucepan. Boil until thick, then add peach Jell-O and stir until dissolved. Set Jell-O filling aside until it has cooled, then add peeled & diced fruit.
    3. In separate bowl, stir cream cheese filling ingredients until fluffy and well blended.
    4. Spoon the cream cheese mixture onto the crust. Spoon the Jell-O filling over top of the cream mixture.
    5. Chill until set. ENJOY!
  • December 20, 2022

    Christmas Bagels

    By

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    With all the chocolates, sugar cookies, gingerbread, fudge, candy canes, and other sweets that bombard us around Christmas, wouldn’t it be great to have a more satisfying treat on hand? Something both festive and filling? Something like…Christmas bagels?

    I like to make these Noel nibbles every December to celebrate the season while taking a break from all the sugary sweets. Not only are these Christmas bagels delicious and visually stunning, but they’re also a great excuse to recruit a loved one to help you in the kitchen. Your kids can form great memories of rolling the colorful dough and shaping the bagels while you talk and laugh together. What better way to celebrate the holidays?

    Christmas Bagels

    (makes 1 dozen bagels)

    Ingredients for Sponge

    • 10 oz bread flour
    • 10 oz warm water
    • 0.03 oz yeast
    • 5 g malt powder

    Instructions for Sponge

    1. The night before you plan to make the bagels, make your sponge by mixing all four ingredients together for four minutes. Scrape bowl and mix for two more minutes.
    2. Place sponge in a container, cover with plastic wrap, and let it sit at room temperature for at least 1.5 hours.

    Ingredients for Dough

    • 23.5 oz bread flour
    • 9 oz warm water
    • 0.15 oz instant yeast
    • 0.8 oz salt
    • 0.3 oz malt powder
    • green and red food coloring
    • 1 oz molasses

      Instructions for Dough

      1. Place the proofed sponge into a large mixing bowl and add the water, yeast, salt, and malt powder. Mix.
      2. Divide dough into three equal parts. Add green food coloring to one portion and red to another. Leave the third portion uncolored.
      3. Mix the uncolored dough portion at low speed for 4 minutes. The dough should be slightly firm and a tiny bit sticky. If it’s getting too firm or dry, add a little water. (A softer dough will be much easier to mix and shape into bagels.) Turn speed up to medium and mix dough for 5 more minutes. Repeat this step with the other two portions of dough, one at a time. (If you’re using a mixer, mix the portions in the order of white, green, then red. Otherwise, the colors can get messed up.)
      4. Prepare sheet pans with parchment paper that has been sprayed on both sides.
      5. Working with one portion of dough at a time, scale the dough into 4 oz balls. (If you want to make mini bagels instead of regular size bagels, scale into 2 oz balls.)
      6. On a flat surface, stack the dough balls with one red, one green and one uncolored ball on top of each other. Gently roll the stack on the flat surface until the dough portions combine to form a “snake” approximately 1 inch in diameter. bagel recipe, rolling dough, how to roll bagels, bright colored dough, red, blue, yellow, pride week, dough, bagel making
      7. Shape the rolled dough into bagels by wrapping them around to form a ring. Where the two ends come together, gently roll the seal back and forth until the ends fuse.
      8. Place on prepared baking sheet, spray the bagels with cooking oil, and cover with plastic wrap. Retard dough in the fridge overnight or at least 6 hours. (You can also freeze the dough to be used later.)
      9. Remove the bagels from fridge. Dissolve molasses in a pot of boiling water. Boil bagels in the water/molasses mixture. When the dough starts to expand, flip the bagels and boil on the second side. Using chopstick or a slotted spoon, carefully remove the bagels from the boiling water.
      10. Bake bagels at 375°F for 15-20 minutes or until bagels are lightly golden brown. Allow bagels to cool to room temperature and slice clam-shell style.
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      This Christmas bagels recipe can be adapted to other holidays and occasions simply by playing with the color combinations. In the past, I’ve made these bagels for Pride Week every year.

      Happy Holidays, and eat well!

    November 10, 2022

    Pumpkin Chipotle Chicken Chili

    By

    wicked spatula, pumpkin Chipotle chicken chili, pumpkin, recipe, chili, spoon, gourd, Culinary Crafts, recipe of the month, November 2022, Ron Crafts, Ron's Spice, pumpkin bowl, pumpkin lid

    Every year, around this time, our father makes his famous Pumpkin Chipotle Chicken Chili.

    Even though Dad is officially retired, he can be seen here in the kitchen practically every day making lunches for the team, helping out in a crunch, or sharing the awesome culinary expertise he gained over decades of catering. His Pumpkin Chipotle Chicken Chili is a favorite with the team here at Culinary Crafts: seriously, it is sooo good! It’s like a spicy, warm, welcoming Thanksgiving hug.

    One of the key ingredients in Pumpkin Chipotle Chicken Chili—and in a lot of the other delicious, picante dishes Dad makes—is the combination of seasonings we refer to simply as “Ron’s Spice.” When you mix up a batch of the spice (see recipe below), we recommend making plenty of extra to keep on hand. It’s perfect for kicking up the flavor profile of fish, steak, chicken…basically any protein. The fire of the cayenne is balanced beautifully by the other sweet and savory spices. You’ll be amazed how many recipes will benefit from a little of Ron’s Spice.

    White pumpkins, pumpkin basket, Thanksgiving, gourds, berries, moss,  Utah catering, Culinary Crafts, table ornamentation, Logan Walker

    Pumpkin Chipotle Chicken Chili

    (Makes two gallons)

    Ingredients:
    • 1 cup Ron’s Spice Blend (see directions below)
    • 4 lb chicken tenders
    • 1 large purple onion, diced
    • 4 oz butter
    • 2 chipotles, diced
    • 4 cloves garlic, minced
    • 1 small can tomato paste
    • 2 (28 oz) cans petite diced tomatoes
    • 4 (15 oz) cans pumpkin
    • 4 (15 oz) cans black beans, drained
    • 4 cups chicken stock
    • 4 cups sour cream
    Instructions:
    1. Dry brine the chicken tenders by rubbing them in ½ cup of Ron’s Spice and letting them rest for 1-2 hours.
    2. In a large pot, sauté the chicken tenders over medium-high heat. Once browned, remove chicken from pot and dice into bite-size pieces.
    3. Deglaze the pot with a few Tbsp of water or white wine. Add butter and onion to soak up all the flavor from the browned remains (the “fond”) left over in the pot. Add another ½ cup of Ron’s Spice and the diced chipotles. Let it all bloom together until chipotles are tender.
    4. Add garlic and let it brown for 60 seconds. Add tomato paste and stir constantly for 2 minutes.
    5. Add diced tomatoes, pumpkin, black beans, chicken stock, and browned chicken. Bring to simmer for 30 minutes, then remove from heat. Add 4 cups sour cream.

    Ron’s Spice Blend

    (Makes 2.5 cups)

    Mix together:

    • 8 Tbsp salt (kosher or any other kind without iodine or other chemical additives)
    • 4 Tbsp white pepper
    • 4 Tbsp black pepper
    • 4 Tbsp brown sugar
    • 4 Tbsp oregano
    • 4 Tbsp chili powder
    • 4 Tbsp smoked paprika
    • 4 Tbsp garlic powder
    • 4 Tbsp onion powder
    • 1 Tbsp cayenne

    Pro Tips: Any kind of salt will work so long as it has no iodine or other added chemicals. Also, feel free to kick up the heat level with as much cayenne as you and your guests can handle!

    27x winner Utah’s Best of State

    24x Best of State Caterer

    3x Best of the Best / Hospitality

    1x Entrepreneur of the Year