To make donuts: Preheat oven to 350°. Grease pan and set aside.
Sift together flour, cocoa powder, baking soda, baking powder, and salt.
In a separate bowl, mix together sour cream, melted butter, and sugars until combined. Stir in vanilla and one egg at a time.
Gently fold the flour mixture into wet ingredients and mix by hand just until combined.
Fill a piping bag with batter and fill donut pan 2/3 of the way full.
Bake for 12 minutes until a toothpick comes out clean. Remove from oven and let cool for 3-5 minutes, then remove from pan.
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.
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.
To assemble chocolate reindeer donuts: Dip donuts into the ganache, then place on a cooling rack until ganache sets.
Place eyes, and cranberry in the center as the nose.
Break/cut pretzels in half, length-wise for antlers.
This recipe is perhaps our most iconic perrenial staple at Culinary Crafts. We use it on thousands of Riverence Ruby Red Trout fillets each summer, though it works equally well on any fish you're planning to grill. The recipe is delibarately simple - the marinade is only intended to subtly support the primary flavors: the fish and the fire.
In a large bowl, whisk together olive oil, garlic, dill, salt, and pepper flakes.
Pour mixture over your trout fillets and rub on all sides until evenly coated.
Cover and refrigerate for 12-24 hours prior to grilling.
Grill your fish over medium high heat to your desired doneness. Garnish as desired.**
*Liquid smoke can be added to the wet rub mixture if you won't be grilling your fish, but still want that note of smoke flavor. Be careful adding this - a little goes a long way.
**Depending on your side dishes and personal tastes, your grilled fish can be perfect just as it comes off the grill. But you may wish to add a sauce or accoutrement as a finishing touch. Strawberry or peach salsas are both wonderful options, stewed and spiced tomatoes are fantastic, and this green apple chutney is our crowd favorite.
If you're new to grilling or otherwise intimiated by cooking with a live fire, check our Ryan's grilling 101 post with lots of helpful info, tips, and tricks .
This delicious Chicken Honfleur Soup this time of year is sure to bring that fall feeling into your home this time! There are so many seasonal flavors we know you’ll love! This seasonal dish is one we enjoy sharing in the fall weather during Thanksgiving or a simple get together with your neighbors. Serve them in mini sugar pumpkins to add extra holiday flair!
Chicken Honfleur in a Miniature Sugar Pumpkin - Yield 10 servings
3 lbs of shredded turkey or chicken thighs
¼ cup unsalted butter
8 oz shallots - finely diced
2 tsp garlic
2 ⅕ lbs mushrooms - sliced. You can use your favorite type of mushroom. We love wild mushroom varieties such hon shimeiji and chanterelles. Button mushrooms and portobellos are also great choices.
2 ½ apples - cored and sliced - you can use your favorite type of apples but Fuji and Green apples work really well
2 cups of brandy - we recommend Calvados apple brandy since it really brings out the apple flavor in this soup
2 cups heavy cream
1 cup fresh thyme
3-6 bay leaves
3 cups chicken stock
In large Saute pan, melt butter. If using chicken thighs, add chicken thighs and brown on both sides. Remove from pan and set aside. If using leftover turkey, add as directed later in the recipe.
Add shallots to pan, saute until shallots appear translucent.
Add garlic, mushrooms, and apples. Sautee for 2-4 minutes all ingredients are softened and the apples have started to release some of their juice.
Add brandy. This will deglaze your pan and incorporate all that flavor stuck to the bottom of your pan.
Add thyme, bay leaves, chicken stock, and cream. Bring liquid to a simmer and continue to simmer until liquid is reduced by a third- about 10 minutes.
Add chicken thighs and simmer 5-7 minutes. Salt and pepper to taste.
This recipe can be made ahead of time. You can store it in your refrigerator for 2-4 days and in the freezer for up to 4 weeks.
Add that extra touch of fall!
A fun holiday touch we love to add is serving Chicken Honfleur in individual mini sugar pumpkins! To do this, simply remove the top with the stem just as if you were going to carve a jack o’ lantern, clean out the insides of the pumpkin and get the sides as smooth as possible.Once you have the inside clean, bake the whole pumpkin on a sheet pan in your oven at 350 degrees for 40-50 minutes until the inside is soft and tender. Once pumpkins are roasted they will stay good in the fridge for a week or the freezer for a month. Take care of your pumpkins ahead of time so you’re not stressed getting ready for your dinner party!
During the Fall months, the opportunity to host family gatherings and parties seem to come in abundance. It can be daunting to come up with recipes that work as seasonal side dishes that will wow your guests and aren't time-consuming to make. This seasonal salad is one of our favorites! It will add a great deal of color and fresh flavor to any meal.
Flavors of the Autumn Quinoa Salad
One of the reasons why the Autumn Quinoa Salad is a favorite is it is full of beautiful seasonal items with different flavors and textures that make for the perfect salad.
There are not many seasonal fruits in the Fall. However, using dried versions allows you to design fantastic well-rounded recipes. The tart, sweetness of the dried cherries are a great addition to different seasonal. You can also consider using dried apricots or figs which are both delicious in this recipe.
The butternut squash and pumpkin seeds add the epitome of Fall flavors with a natural sweetness everyone can enjoy. Arugula, in contrast, has that wonderful bite that is always a surprise to the pallet. It is one of those hearty greens that are a fantastic addition to any Fall and Winter recipe.
Autumn Quinoa Salad - Makes 4 cups
2 Cups Quinoa - cooked and cooled
1 1/2 cups Arugula
1 Cup Butternut squash - roasted and cut into 1" cubes
⅔ Cup Dried Cherries
⅓ Cup Roasted pepitas or pumpkin seeds
To taste: Salt and Pepper
Combine everything in a bowl
Gently toss to mix evenly
Drizzle with vinaigrette
add some fresh minced parsley to the top for a beautiful garnish
Apple Cider Vinaigrette - Makes 1 cup
¼ Cup Apple Cider Vinegar
2 Tbsp Slide Ridge Honey (Slide Ridge Honey is our favorite local honey. In the Beehive state though honey comes in abundance. So if you have another favorite you can always substitute.)
2 tsp Dijon mustard
½ Cup Extra virgin olive oil (EVOO)
To taste: Salt and Pepper
Combine everything but the oil in a blender (or in a bowl if you are using an immersion blender)
With the blender running, slowly add the oil until emulsified
Adjust seasonings as needed
Can be kept in your fridge for up to 3 months
Whisk well before serving
Now that you know how simple this recipe is, prepare it for your fall get together! Remember that the vinaigrette can be kept in your fridge for up to 3 months but the Autumn Quinoa Salad is best served the day of. Enjoy!
A popular Culinary Crafts recipe, Granny Smith Apple Chutney is a great way to treat your guests! It's perfect whether you're hosting a Sunday dinner or a backyard barbecue to celebrate the end of summer. The unique, refreshing flavors of Granny Smith Apple Chutney are sure to be memorable for your friends and family.
What is chutney?
For those unfamiliar with chutney, chutney is originally from India and is a relish created with spices and fruit. Chutneys can include ingredients such as coconut, mangoes, mint, and sesame. Indian cuisine includes the use of chutney with different dishes and may be used as a sauce for meat dishes. The flavors of chutney can be spicy or mild and may be anywhere on the scale of sweet to sour. Chutney adds another memorable dimension to a variety of hot dishes.
How does Culinary Crafts serve Granny Smith Apple Chutney?
Our Granny Smith Apple Chutney pairs particularly well with grilled trout which are from Riverence Farms. Located in Idaho, Riverence Farms does an excellent job raising trout with a tender, medium texture. Their fish has a deep red flesh color that cooks in a few minutes.
The sweetness and depth of flavors unique to Granny Smith Apple Chutney complement the mild flavor and flakiness of grilled trout. Trout soaks up the bold flavors of mesquite wood. These bold flavors come together well with the sweetness and tanginess of the Granny Smith Apple Chutney. Thanks to the mild flavor of grilled trout, trout is a perfect option that can be enjoyed by even non-seafood lovers. Below is the Granny Smith Apple Chutney recipe we use which we know you'll love!
Candy making can seem daunting especially if you’ve tried and failed in the past. Whether this is your first time making caramel apples or if you’re ready to try again, you’ll love Meagan Crafts-Price’s tips and tricks to making the perfect caramel apple this fall season!
2 cups light corn syrup
1/2 cup water
2 cups sugar
pinch of baking soda
1/2 cup butter- cut into 1" cubes
1 12oz. can evaporated milk
Directions, Tips & Techniques
Having your thermometer correctly calibrated is more important than the particular candy thermometer you use because having your caramel at the perfect temperature for dipping is the key to success.
Calibrating your candy thermometer
Start by boiling a cup of water in a 1 quart sauce pan. Clip your candy thermometer to the side. If your thermometer reads 212ºF when the water starts to boil, congratulations that was pretty easy! If it doesn’t, don’t despair. The reading could be off because you aren’t at sea level or your thermometer isn’t calibrated - or probably a bit of both. Here are two ways you can compensate for any discrepancy in the calibration. My favorite way is to slide the glass tube up or down accordingly until it reads 212ºF in boiling water. If you can’t figure out how to move the glass tube, you can make the adjustment mathematically. To account for the discrepancy in your temperature reading when the water started boiling, simply calculate a new goal temperature in your recipe. For example, if you need to cook your candy to 242ºF, and your thermometer read 210ºF when the water boiled, you know your calibration is off by 2 degrees. So lower the goal temperature in the instructions by 2 degrees, from 242º to 240ºF.
Now that you have a calibrated thermometer, keep your pot of boiling water on the stove; you will use it later on.
In a heavy 4 quart sauce pan combine corn syrup, water and sugar over medium heat. Stirring occasionally with a spatula until mixture comes to a boil. Add in the pinch of soda. The mixture will start to bubble rapidly. This will leave bits of crystalized sugar on the side of the pan. Take a pastry brush and dip it into your pan of boiling water and wash down the sides of the pan so you don’t get gritty caramel.
Clip your calibrated thermometer to your pan of caramel, add butter and stir until incorporated. Then stir constantly while adding the evaporated milk. You will want to keep the mixture moving so the caramel doesn’t scorch. Continue stirring until your mixture reaches 242ºF (or the adjusted temp for your thermometer).
Remove from heat and cool until the mixture is 220ºF. This is a key step for dipping! If your caramel is too hot it will just slide off your apples. If it is too cold you won’t be able to get your apples completely coated because the caramel is too thick. While the caramel is cooling, wash 8 apples and insert wooden skewer or popsicle stick about 2” into the apple. Tilt the pan to give you a nice pool of caramel to start dipping. Dip apples into your caramel and turn to coat thoroughly. Drag across the lip of your pan to get off excess caramel, then turn upside down and hold it upside down for about 30 seconds. This helps minimize the foot of caramel that appears at the bottom of the apple when cooling. Place on a piece of parchment paper to cool. You can then dip your apples in chocolate and roll in nuts or candy pieces as desired!
Once you have gotten your 8 apples dipped you might notice there is still caramel in your pan sticking to the sides and such. Don't scrap down your pan with a spatula and continue dipping. The caramel that is sticking to the sides of your pan have still been cooking quite a bit as you have dipped and will be a different consistency than the caramel in the mass. This extra caramel is great to scrap right onto your counter and eat as a snack while you are waiting for your delicious apples to be done!!
Orange Roll Dough
2 C water- lukewarm
1 TBSP active dry yeast
1/2 c Orange Juice
2 oranges zested
1/2 c sugar
1/4 lbs butter- melted
1/4 lbs sour cream
2 large eggs
2.5 lbs flour
1/2 TBSP salt
1 c coconut
1/4 c milk
2 c powder sugar
Mixer with Dough Hook
10" round pan- preferably a spring form pan
Dough: In your mixer bowl, attach your dough hook, then add lukewarm water- 99-102 degrees- add yeast, sugar and orange zest. Let rest until bubbles appear. Meanwhile melt butter, add sour cream and Orange Juice. stir till mixed completely. Add eggs to butter mixture, then slowly pour butter mixture to your yeast mixture. Add flour and salt to mixing bowl and beat until mixture comes together and begins to pull away from the walls of your bowl.
Shaping and Baking: Remove from bowl and divide into 5 equal pieces. Cover with plastic wrap and leave to rise for an hour or till doubled in size.
Lightly flour your surface, Using a rolling pin and keeping the dough as round as possible, roll the first piece of dough to be about 12" in diameter. Spray your 10" round cake pan and place the the 12" piece of dough in the bottom of your pan. Should come ups the sides a bit.
Take the next piece of dough and using your hands roll into a snake like strand that is about 36" long. This will be very skinny. Repeat with 2 more pieces of dough.
Once you have your 3 pieces of dough all to 36" in length you are going to braid them together. Just like braiding hair. Pinch the ends together, then lay the braid into your 10" round pan around the edge of the pan. This will be your nest. Cover your 10" pan with plastic wrap and let rest for an hour or until doubled in size. Place in oven at 325 degrees for about 30-40 minutes or until golden brown on the top.
Meanwhile, What about that last piece of dough?? take the last piece of dough and cut it into 8-10 pieces. These will be your eggs for the center of the nest. Each piece should be about 2oz. Roll them on the counter to smooth out the top and place them on a sheet pan and back at 325 for 12-16 minutes or until golden brown on top. Remove from oven and let cool.
Assembly and decoration: take your 1 cups of coconut and add green food coloring to it- 3-10 drops depending on how dark you want it. Mix until evenly coated.
In 3 small bowls mix 1/2c of powdered sugar and 1TBSP of milk. This should be very runny, like a glaze. Add more milk or powdered sugar to achieve this. Dye each bowl a different color- your favorite easter colors! I usually do pink, yellow and blue, using 3-5 drops of dye for each bowl.
Once your eggs have cooled, place on cooling rack and drip the colored glaze over the top and let it evenly coat the eggs. Let dry while you finish your nest.
Once your nest is out of the oven, let cool for about 10 minutes and the pop it out of its pan. Place on cake stand or serving platter. then use about 1/2c of green coconut in the bottom of the ring, then take your eggs and nestle them in to your ring. You will be able to fit about 3 in the nest at a time. Take your remaining coconut and sprinkle over the top of the whole nest to make it look really festive!
Guinness Braised Short Ribs
Serves 4 to 6 people depending on the number of ribs you make.
4 to 6 bone-in short ribs (about an 8 ounce piece, trimming fat if necessary)
Salt (kosher) and fresh cracked black pepper to taste
3 tablespoons extra virgin olive oil
1 large onion, diced
4 cloves garlic, crushed
2 medium carrots, chopped
4 thyme sprigs
1 rosemary sprig
1 bottle Guinness Extra Stout (or your own favorite dark & malty Irish Beer)
1 1/2 cup beef stock (or 1 cup beef stock and ½ cup brewed coffee)
1. Preheat oven to 350 F degrees.
2. Season all sides of the short rib with salt and pepper.
3. Heat a heavy, oven safe pan over high heat. Add olive oil to pan and let it heat for a moment. Sear all sides of the short rib about 1-2 minutes per side. Remove from pan and set aside.
4. Add onion and carrot, saute 3-4 minutes. Add garlic and saute 1-2 minutes more.
5. Deglaze with beer, scraping up bits from bottom of pan. Bring to boil.
6. Return short ribs to pan. Add beef stock, thyme and rosemary.
7. Cover pan and bake for 2.5 to 3 hours, until meat is tender.
8. Separate the fat from the drippings, and use the remaining drippings (thickening with a roux or by reduction if desired) as a sauce at service.
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.
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.
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.