Blog

June 6, 2019

Praise Cheeses!

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Utah is the proud home of numerous world class artisan cheese makers. In celebration of National Cheese Day, here are some of our favorites!   Image result for beehive cheese Beehive Cheese
In 2005, brothers-in-law Tim Welsh and Pat Ford left the fast-paced world of software and real estate seeking a simple dream to bring back the local creamery to northern Utah. This artisan’s skill and patience for perfectly ripening wheels make Beehive Cheese some of the best in America. The Beehive Cheese creamery is a modern cheese operation where old-world craftsmanship is embraced and the next generation of artisan cheesemakers are nurtured.

Vegetarian-friendly rennet is used in all Beehive Cheese recipes. Wadeland Dairy’s herd is a mix of Jersey and Holstein cows whose creamy, high-quality milk gives Beehive Cheese its signature butteriness. Beehive Cheese does not standardize their milk. This means that as the milk changes with the season, they adjust their cheese recipe to match the fat and protein levels present in the milk.

All the Beehive Cheese varieties are excellent. Our favorites include the Barely Buzzed, Seahive, Red Butte Hatch Chili, Fully Loaded, and the Aggiano. And did we mention we really love the Barely Buzzed? You can find Beehive cheeses at many local grocers. You can also order online at https://beehivecheese.com/collections. Be sure to try the Barely Buzzed - seriously we can’t stress this enough!

  Image result for heber valley cheese Heber Valley Artisan Cheese
Heber Valley Artisan Cheese is a small family dairy farm and creamery nestled in the quaint community of Midway, Utah. For nearly 100 years the Kohler family has been producing premium milk – pure, rich & creamy – to delight their consumers. In 2011, the family built a new creamery and began using their farm’s milk to handcraft and age artisan cheese.

The secret to Heber Valley Artisan Cheese is premium milk – the perfect base for cheese making – produced by their 150 dairy cows. These happy & healthy “gals” provide the best-tasting milk because of their superior care. The cows are grass-fed and roam free in mountain-valley pastures with natural springs. The Kohler family has also excluded corn and other GMO feeds from their cows’ diet as requested by their local raw milk customers.

We love each Heber Valley cheese we’ve tried. Our favorites include the Vanilla Bean Rubbed Cheddar, Queso Fresco, Juustoleipä, and all the aged sharp cheddars (2, 4, and 6 years aged). Yhttps://hebervalleyartisancheese.com/farmstore/.

  Image result for gold creek farms cheese Gold Creek Farms
In 2007, Gold Creek Farms discovered an enchanting 130-acre property in Woodland, Utah that had held a producing dairy farm some forty years before. All that remained on the property was an old open-air hay structure and a broken-down milk barn. Wanting to honor the land’s previous use, they decided to create an artisan cheese-making facility, using the milk from their own cows.

All of the Gold Creek cheeses, soaps and lotions are made using the milk and cream from their own Brown Swiss Cows, a cow specifically chosen for the buttery richness of their milk. You may have noticed a trend across all our local artisans - it’s the milk that makes the cheeses taste so delicious!

As with our other artisans, all the Gold Creek Farms cheeses are wonderful. But we do have our favorites: the Drunken Cheddar, the Smoked Cheddar, and the Woodland Blue. Order online at https://goldcreekfarms.com/product-category/cheese-collection/.

  Eat Well!  

May 24, 2019

What’s The Difference Between Ice Cream And Gelato?

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By Kaleb Crafts Yes, there are differences. Important ones, in fact.
Process
Gelato and ice cream are both frozen custard (milk, eggs, cream, sugar, and flavorings) desserts. They both face the same initial challenge: avoiding crystallization when freezing - i.e. avoiding a grainy custard even after freezing. The differences between gelato and ice cream come from the different approaches to overcoming this challenge. Ice cream is made by constantly and quickly churning the custard as it slowly freezes. Gelato is made by freezing the custard very quickly, under pressure, and with minimal churn. Both processes accomplish the same initial goal, but nonetheless create very different final products.
Ingredients
In addition to a slow freeze, and constant churn, ice cream also uses more cream than milk and relies on a significantly high dairy fat content (typically 14-25%) in order to stay smooth and creamy. Gelato's freezing process allows it to be produced with more milk than cream and a far lower fat content (often 4-9%). Since fats tend to coat the palate and impede the sense of taste, gelato flavors tend to shine through earlier and brighter.
Consistency
Because gelato is frozen under pressure and with minimal churn, it's far more dense and contains less air. There are some Italian processed gelatos that do have air injected in order to increase the yield. These still have less air than ice cream. Premium gelato contains little to no air. This is why gelato is often described as silkier and more taffy-like.
Temperature
Since gelato is denser, it stays frozen harder at higher temperatures than ice cream, and is hence often served at warmer temps than ice cream. This also contributes to many flavors shining through very well in gelato since their compounds are better tasted when they and the palate are no so cold.
  It may seem like we're making the case here that gelato is better than ice cream. Quite to the contrary, our point is that gelato and ice cream are so significantly distinct that it doesn't really make sense for them to competeWe enjoy them both. Understanding and appreciating the differences allow us to enjoy them more! Life is short. Eat well.  

May 8, 2019

May Recipe of the Month: Mother’s Day Brunch Cones

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Letting Mom sleep in while the kids make breakfast is always a popular gift on Mother's Day. And while it is the thought that counts most, it's always nice when the gift itself is a success too. This simple breakfast is basically fool proof - even for Dad or the kids! And it's beautiful and delicious to boot. Mom is sure not only to be touched, but impressed as well!   Ingredients
  • 6 waffle cones - making your own is a fun activity for kids, but the cones from the store work just as well
  • 1 1/2 cups mascarpone cheese (yogurt can partially or entirely substituted as desired)
  • 2 tbsp heavy cream
  • 2 tbsp lemon zest
  • 1 tsp real vanilla extract
  • fresh fruit - stick to Mom's favorites and whatever is in season, fresh, and ripe. Taking care to have several colors also helps the final presentation.
Whip together mascarpone, cream, lemon zest, and vanilla until fluffy - about 2-3 minutes. Using a piping bag, fill the bottom of your cones with about 1/4 cup of the mixture. If your mixture is thin and likely to drip out the bottom of the cone, you can consider dipping the cone into melted chocolate to create a seal at the bottom. Fill to the top with fresh fruit. Serve and enjoy!

April 22, 2019

April Recipe of the Month: Artisan Deviled Eggs

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Easter has come and gone and now you might be left wondering what to do with all those left over dyed Easter eggs! Here are 3 of our favorite deviled eggs recipes! Sure to tickle your taste buds. Tarragon Deviled Eggs
  • 6 hard boiled eggs
  • 1/4 cup mayonnaise
  • 1 tablespoon minced gherkins pickles
  • 1 tablespoon minced shallots
  • 1 tablespoon Dijon mustard
  • 1 1/2 teaspoons of minced fresh tarragon
  • salt and pepper to taste
  • microgreens to garnish
Curried Deviled Eggs
  • 6 hard boiled eggs
  • 1/4 cup mayonnaise
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon curry powder
  • 1/4 teaspoon ground mustard
  • salt and pepper to taste
  • 1 tablespoon diced green onions
  • 4 teaspoon of mango chutney for garnish
Sriracha Deviled Eggs
  • 6 hard boiled eggs
  • 1/4 cup mayonnaise
  • 1-2 tablespoons of Sriracha to taste
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon Worcestershire sauce
  • 1/8 teaspoon sugar
  • salt and pepper to taste
  • black sea salt to garnish
Remove shells from eggs and slice open length wise. Remove the yolks into a small bowl and save the whites for later. Using a food processor or blender, blend together yolks and remaining ingredients. Using a pastry bag and a star tip (I like to use 2110 tip—very large star tip—as it makes the prettiest fillings), pipe the egg yolk mixture into your egg whites and garnish. Enjoy!

March 29, 2019

The Top 15 places to eat lunch in Utah County

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Culinary Crafts headquarters is located in Pleasant Grove, so we are always looking for great places for lunch in Utah County. We polled Ryan, Kaleb, and our chefs to come up with this list of our 15 favorite lunch spots.
  • Pizzeria 712 - 320 State St #185, Orem, UT - This has been a Crafts family favorite since it opened. 712's approach shares many of our own philosophies and values regarding food - simple yet creative, ingredient driven, and house-made. Always delicious!
  • Asahi - 1470 N State St, Orem, UT - Great sushi at a great price. Conveniently located. We go here a lot!Image result for asahi orem
  • Tsunami Restaurant & Sushi Bar - 1616 W Traverse Parkway, Lehi, UT - Not only is the sushi fabulous, there are lots of delicious options to satisfy even the sushi averse, including an impressive sake list.Image result for tsunami sushi
  • Oteo - 139 S State St, Lindon, UT - Tacos, sopes, and empanadas after our own hearts! Innovative and trendy, yet still simple and without fuss. Don't miss the avocado tacos.
  • Black Sheep Cafe - 19 N University Ave, Provo, UT - Southwestern Native American cooking with full bar selections. Upscale and full service, but still casual. Ryan recommends the hog jowl tacos!
  • Image result for black sheep provo
  • Cravings Bistro - 25 W Center St, Pleasant Grove, UT - A modern take on classic comfort dishes (grilled cheese and soup). It's impossible to pick the wrong sandwich, but if you're undecided opt for the ABC (apples, bacon, and cheddar). And it's just a few blocks away from our own office!Image result for cravings bistro
  • The Foundry Grill - 8841 N Alpine Loop Rd, Sundance, UT - Ryan spends a lot of time skiing the slopes at Sundance, and drops in here often for an elegant dinner of modern American cuisine. The Tree Room, and Owl Bar are excellent too!Image result for foundry grill
  • Peace On Earth - 35 N 300 W #200, Provo, UT - Let's be honest, it's not easy to find a great cup of Joe of Utah County. We're so happy to see more places like this coming to town. Great sandwiches and beautiful digs as well!DSC08314.jpeg
  • Taqueria 27 - 1688 W Traverse Pkwy, Lehi, UT - Great food at great prices. Fun for groups. Also featuring an array of specials updated daily.Image result for taqueria 27
  • 180 Tacos - 3368 N University Ave, Provo, UT - Too many taco places you say? There's no such thing! Great to dine in or take. The daily specials are always fun!Image result for 180 tacos
  • Bam Bams BBQ - 1708 State St, Orem, UT - Delicious Texas-style BBQ. And just like in Texas, the best thing is the brisket! Image result for bam bam's restaurant
  • Yamato - 1074 State St, Orem, UT - As much as we like to see new comers in our local restaurant scene, we're also ecstatic that places like Yamato stand the test of time. Excellent sushi as well as other classic Japanese dishes.Related image
  • CHOM Burger - 45 300 N, Provo, UT - Just because you've ditched fast food for good, doesn't mean you can't find a tasty burger out there. We love CHOM. And the milkshakes are killer too (especially the rotating seasonal selection)!
  • Sidecar Cafe - 1715 W 500 S, Springville, UT - In addition to the great breakfast and lunch menus, you can check out the Legend's Motorcycle Museum while you're there.
  • Straptank - 1750 West 596 South, Springville, UT - Across the parking lot from Sidecar, this brewery (yep, you read that right) features pub grub to satisfy all comers.
 
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