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December 22, 2021

December Recipe of the Month: Chocolate Reindeer Donuts

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chocolate donuts, doughnuts, cake donuts, baked donuts, christmas, holiday, reindeer, cranberry, pretzel, pinecone, winter, cinnamonThese chocolate reindeer donuts are as delicious as they are adorable. Be sure to save one for yourself before they fly away "like the down of a thistle!"

Ingredients

Donuts

  • 1 cup of all-purpose flour
  • 1/2 cup of unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • pinch of salt
  • 3/4 cup sour cream
  • 4 tablespoons melted butter
  •  1/3 cup brown sugar
  • 2 tablespoons sugar
  • 2 eggs
  • 1 teaspoon vanilla extract

Ganache

  • 1 cup heavy whipping cream
  • 8 ounces local dark chocolate: our favorites are Ritual's Mid Mountain Blend, Amano's Dos Rios, or Solstice's Madagascar. You can pick these up from your local Harmons.

Decorations

  • 12 cranberries
  • 12 pretzels
  • 24 candy eyes

Equipment

  • donut pan
  • 2 piping bags
  • cooling rack

Directions

  1. To make donuts: Preheat oven to 350°. Grease pan and set aside.
  2. Sift together flour, cocoa powder, baking soda, baking powder, and salt.
  3. In a separate bowl, mix together sour cream, melted butter, and sugars until combined. Stir in vanilla and one egg at a time.
  4. Gently fold the flour mixture into wet ingredients and mix by hand just until combined.
  5. Fill a piping bag with batter and fill donut pan 2/3 of the way full.
  6. Bake for 12 minutes until a toothpick comes out clean. Remove from oven and let cool for 3-5 minutes, then remove from pan.
  7. To make the ganache: In a small saucepan, bring cream to a boil. Remove from heat and add chocolate. Stir until smooth. Set aside for 15-20 minutes until ganache has cooled and thickened a bit.
  8. To make the buttercream for decoration: In a mixing bowl, mix together butter and sugar, add milk and vanilla. Mix on high for 3 minutes. Put into a piping bag and cut a very small hole at the end. Set aside.
  9. To assemble chocolate reindeer donuts: Dip donuts into the ganache, then place on a cooling rack until ganache sets.
  10. Place eyes, and cranberry in the center as the nose.
  11. Break/cut pretzels in half, length-wise for antlers.
Enjoy! Happy Holidays!

March 8, 2019

Host an Olive Oil Tasting!

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Of course we never tire of hosting wine, cheese, charcuterie, whiskey, and chocolate tastings. Less common, but just as fun, we also love to sample a line up up fabulous olive oils.  It's a super fun experience to kick off a dinner party!  Moreover, slowing down to sample different high end oils will also improve your larger cooking experience as you find your favorite oils and use them in all your dishes.   What you'll need:
  • Extra virgin olive oils. Start with 3-6 oils. Pick premium selections. And look to achieve as much variety as possible - oils of varying itensity, of different colors, and from multiple locales.
  • Wine Glasses.
  • Small Plates.
  • Bread. Something with a great crust. Simple breads sans any flavors or accoutrements (the bread is simply to deliver the oil, not compete or contrast with it).
  • Palate Cleanser(s). We suggest fresh fruit (apples, oranges, berries, etc.) and sparkling water.
Photo Credit: Olive Oil Source
  1. First, pour about a tablespoon of the first olive oil into your wineglass.
  2. Swirl the olive oil in the glass.  Cup the glass in one of your hands and cover the top of the glass with the other.  Swirl gently to release aromas.  The warmth from your hands with help the aromas release as well.
  3. Uncover the glass and smell the oil deeply.  Take mental notes of what you smell.  Is it peppery? Fruity?  Buttery?
  4. Next, take a sip of the oil almost in a 'soup-slurping' fashion.  Allow the oil to run across the palate. Breathe in through your nose. Try to smell the oil again before swallowing.
  5. As you exhale, swallow the oil and concentrate on the flavor.  Think about some general categories such as fruitiness, pungency, bitterness, earthiness, pepperyness, etc.  Write down your observations and then compare them with your fellow tasters!  You can also re-taste the oil by pouring it on a small plate and dipping the bread in the oil and seeing how that affects the taste.
  6. When you are ready to move on to the next oil, cleanse your palate with plain bread, a slice of apple, and/or sparkling water.
  7. Repeat the process for the oils.
Taking notes helps. Putting your impressions into words and discussing them with others will help them take form and become more specific. It also helps to recall your thoughts later on when shopping for oils for unique purposes. Below is a great card that's fun to give each guest to help them take notes.Eat well!

February 13, 2019

Ryan’s Valentine’s Day Menu

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Ryan is at it again, making a special night for his stunning wife. Perhaps this will offer some inspiration for your meal.  Apertif & Appetizer 14 Day Rose & Cherry Infused Valentine 75 Rose & Cherry cupcake Amuse American Ossetra caviar, french toast, creme fraiche, and buttermilk syrup Soup wild mushroom bisque with black garlic crouton and mascarpone Entree tuna, gooseberries, and shaved foie gras Entree chili pepper fried chicken with radish, kumquat and ginger salad Salad winter squash and citrus salad with shaved fennel, local greens, and sorrel rhubarb dressing Intermezzo pomegranate, grapefruit, and herb granita Dessert olive oil cake with poached pear, zabaglione, and warm granola Cheese and Honey local raw unfiltered honey and artisan cheese selections Chocolate flourless chocolate cake with dark chocolate ganache, and chocolate cookie crumble, finished with edible gold flake Wishing you a romantic and delicious Valentine's Day!

February 12, 2018

February Recipe of the Month: White Chocolate Panna Cotta

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Raspberry Gelée

  • 3 sheets gelatin (available in specialty stores)*
  • 1 cup water (to soak the gelatin)
  • 1¾ cups Chambord liqueur (for a no-alcohol substitute, melt equal amount of seedless raspberry jam)
  • ½ cup sugar
  • 1 to 2 baskets of raspberries, some are for garnish
Soak the gelatin sheets in water in a small bowl and set aside. Boil the Chambord liqueur and sugar in a pot until sugar dissolves, about five minutes. Remove the pot from the heat and add the melted gelatin. Prepare individual serving bowls by placing the desired amount of raspberries in the bottom of each bowl. Pour the gelatin over the raspberries and fill to about ¼ inch full, approximately 3 tablespoons for each dish. Place in the refrigerator and chill for five hours. * Gelatin sheets work best but you can substitute one packet of gelatin rehydrated for each sheet of gelatin.

White Chocolate Panna Cotta

  • 5 sheets gelatin (available in specialty stores)
  • ¼ cup milk
  • 4 cups heavy cream
  • ½ cup granulated sugar
  • 1 vanilla bean, split and scraped
  • 3 ½ ounces chopped white chocolate
Place the five sheets of gelatin in a small bowl, add the milk and allow to stand for 10 minutes. Put the cream, sugar and vanilla in a saucepan over medium heat and bring to a boil. Remove from the heat and add the gelatin mixture and whisk until it is dissolved. Add the chocolate and stir until it is melted and the mixture is smooth. Strain the mixture through a sieve. Take the bowls of the raspberry gelatin out of the refrigerator and pour the panna cotta mixture over the raspberry gelatin to fill the bowls. Refrigerate for 4 to 6 hours or until set.

Raspberry Coulis

Makes ½ cup
  • ½ cup water
  • ½ cup Chambord liqueur (for a no-alcohol substitute, melt equal amount of seedless raspberry jam)
  • 2 tablespoons sugar
Boil the water, Chambord liqueur and sugar in a small pot, stirring occasionally, and cooking until syrupy and reduced to about a ½ cup. This should take about 10 to 12 minutes. Set the syrup aside to chill.

TO ASSEMBLE

Dip the bowls of panna cotta into hot water to loosen them. Then flip them over and out onto a plate. Drizzle the raspberry coulis around the panna cotta. Place a cookie and a biscotti next to the panna cotta layered on top of each other. Spoon some syrup onto the plate and sprinkle with some loose berries. You can use a rosemary stem as a skewer for some fresh raspberries to add an interesting twist.

December 27, 2017

NYE Pop Up Sneak Peek: Dry Aged Beef

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Well, as you know, everyone here at Culinary Crafts LOVES the holiday season (I mean, who doesn't?)!  We especially love that this time of year really inspires friends and family to gather together over great food!  Another reason why we are especially excited for the upcoming holidays?  You might have heard that our New Year's Eve pop up is coming up and, oh man, the menu is going to be OUT OF THIS WORLD!  Chef Ryan Crafts has spent months putting together a decadent over-the-top menu that is a foodie's dream.  And one of the AMAZING elements he's bringing to your plate is fantastic Dry Aged Beef.  *queue the drooling* So, what's so special about Dry Aged Beef? you might ask.  As Ryan Crafts puts it, "This is the epitome of beef."  Well, I don't know about you, but that sounds pretty darn good! Basically, the beef is kept in a temperature, wind, and light controlled room for anywhere from 28 to 200 days. Over time, the water in the beef evaporates which concentrates the flavor just like reducing a sauce would. With prime cuts of beef this flavor is even more amazing the longer the beef ages (like a good cheese or a great wine).  It also allows for enzymes to start working on breaking down the muscle so the meat gets more and more tender with each passing day. After the desired amount of time (60 days for Ryan Crafts) the beef is butchered and trimmed away of all the jerky-like outer edges and you are left with, perhaps, some of the best tasting steak that money can buy. This process takes a lot of know-how and time to make sure you end up with something truly special - which is why it's such a special menu item!  Plus another fun fact?  We started aging the beef for our Pop Up in October in a facility in Vegas who also ages beef for the likes of top chefs like Guy Savoy and Jose Andres. We are SO excited to spend New Year's Eve with our foodie friends and can't wait to dazzle your taste buds with ALL of the amazing courses.  If you haven't gotten your tickets yet though, make sure you get them soon!  They are going fast!  Plus, wouldn't this make the perfect gift for someone special in your life?  (Hint: The answer is yes!)  Happy eating, everyone!   For tickets to the pop-up, check out the pop-up page on our website. First two photos from Fine Cooking, last photo from Pat LaFrieda Home Delivery.

December 7, 2017

Culinary Crafts’s Annual NYE Pop Up Preview: Our new Cocktails!

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Today, we are going to be showing you a little preview of some of the AMAZING things you can expect from Culinary Crafts's New Years's Eve Pop Up!  Every year, we make sure to showcase unforgettable eats and drinks to ring in a New Year and create a one-of-a-kind celebration for all of our guests - and this year is no exception.  Ryan Crafts has been creating this stellar menu for months (yes, months) and it incorporates quite a few specially aged elements.  One such offering?  The cocktails!  Check it out! The cocktail menu consists of a Barrel-Aged Blood Orange High West Old Fashioned, a Barrel-Aged Key Lime Beehive Gimlet, and a non-alcoholic Barrel-Aged Meyer Lemon and Cherry Soda.  Who else is intrigued?  I know I am! We LOVE our local distilleries and High West's American Prairie Bourbon was a perfect addition to Barrel-Aged Blood Orange High West Old Fashioned.  The proprietary blend of bourbons are aged from 2 to 13 years, creating a complex taste - which really added something special. Another interesting element?  Ryan Crafts decided to incorporate oak chips to every drink! Another fantastic local distillery is Beehive Distilling and we were so THRILLED to use it in the Barrel-Aged Key Lime Beehive Gimlet.  They use a blend of 7 botanicals that create a really unique profile.  Couple that with Key Lime?  A whole lotta awesome going on. Bing Cherries will serve as one of the garnishes and adds a touch of sweetness that is just perfect - especially for winter cocktails! As you can see, something really amazing is being put together for our NYE menu!  We hope you will join us for this extraordinary event - but hurry quick!  Tickets are going fast!  (Get them here.)  Happy dreaming, everyone! Check our more Salt Lake City, Park City, and Utah County catering at www.culinarycrafts.com!

December 4, 2017

Instagram of the Week!

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Today's Instagram of the Week comes from M + B Events, who posted this BEAUTIFUL detail shot of an inspiration shoot we were a part of this year!  We LOVE this photo and think its perfect for the season, plus, pomegranates and gold leafed pears as table decor?  Yes, please!  Thank you so much, M + B Events for sharing!  And remember, for your chance to be next week's pick tag us at @culinarycrafts or add the hashtag #culinarycrafts to your post and check back to see who gets picked next!  Happy Monday, everyone! Check out more Salt Lake City, Park City, and Utah County catering at www.culinarycrafts.com!

November 15, 2017

Culinary Crafts Thanksgiving Game Plan!

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As promised, here is the tried-and-true Culinary Crafts's Thankgiving Game Plan!  Our very own Mary Crafts-Homer wrote this awesome timeline for those who are looking for a well planned, less stressful, and fabulous Thanksgiving - and don't we ALLLL want that?!  Yes, yes we do! We LOVE this plan because it really does make planning SOOO easy - but let's be honest too...  It's no fun for just one person to do this all by themselves!  You need your family (or friends) to join together to help make this a perfect holiday.  So, being the super smart woman Mary is, she wrote this plan with different tasks in mind to delegate out.  And believe me, when everyone lends a hand, that's when the best memories are made.  Happy planning everyone! Check out more Salt Lake City, Park City, and Utah County catering at www.culinarycrafts.com!

November 10, 2017

Friday Instagram of the Week!

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Today's Instagram of the Week comes from our friends at Studio 5 who we had the pleasure of joining this week to share our tips and tricks to a perfect Thanksgiving holiday!  (Don't worry for all of you who missed it, we are putting it ALLLL together in a post next week or you can see the video here!)  We absolutely LOVE this holiday and were so thankful to be able to share our love for Thanksgiving on the show!  Thank you for sharing, Studio 5!  Also, remember, for your chance to be next week's pick, tag us at @culinarycrafts or add the hashtag #culinarycrafts to your post and see who is chosen next!  Happy weekend, everyone! Check out more Salt Lake City, Park City, and Utah County catering at www.culinarycrafts.com!

October 17, 2017

A Pretty, Fall Dinner at the Wells Fargo Building!

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Today on the blog, I thought I'd show you one of our FABULOUS corporate events.  Now, I know that we showcase a LOT of weddings (because, I mean, they are GORGEOUS!) but we are also so lucky to get to be a part of some pretty AMAZING corporate events too!  Since we are heading out of wedding season and straight into holiday party time, we here at Culinary Crafts figured it was an excellent time to start getting your inspiration wheels turning!  Check it out! Don't you just love it when you are greeted to your table with a beautiful salad and decadent dessert?  I know it makes me excited for the meal to come! The Wells Fargo Building has SUCH amazing views!  I mean, check out this view of the Salt Lake Valley.  Gorgeous! Okay, back to the food! Our first course was a salad with Fresh Mozzarella, Heirloom Tomatoes, Arugula, Pine Nuts, and Balsamic Reduction.  Isn't it pretty?  Of course, the desserts were beautiful too.  Our Fresh Fruit Tarts with House Made Custard and our Black Satin Fudge Cake with Creme Anglaise and Fresh Mango were both so delicious.  I don't know how you would choose! We loved the simple, yet striking floral arrangements!  They fit the tables perfectly and gave a nod to the fall season, which was so great! Naturally, we have to bring even more yummy food to an event, so we made sure we had a variety of amazing butler passed hors d'ouevres!  Bacon Wrapped Figs, Goat Cheese & Artichoke Crostini, Seared Bistecca with Chimichurri on Polenta, and Duck Wonton Crisps were just some of the offerings!  YUM! Last but not least, these mini BLTs!  How cute are they?  I loved this appetizer! We served a show-stopping dual entree for the main course of Pan Seared Sea Scallops with Hazelnut Caper Butter over Roasted Asparagus Spears and Grass-Fed Utah Beef Tenderloin with Wild Mushroom, and Red Wine Reduction over Garlic Mashed Potatoes.  So good! The guests enjoyed a gorgeous sunset during dinner, which we thought topped of this event wonderfully!  Such a pretty night! I hope this gave you some inspiration for your upcoming parties!  We absolutely LOVED how this event turned out and are so happy we got to be a part of it!  Happy planning, everyone! Check out more Salt Lake City, Park City, and Utah County catering at www.culinarycrafts.com!

20x winner Utah’s Best of State

16x Best of State Caterer

3x Best of the Best / Hospitality

1x Entrepreneur of the Year