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May 4, 2022

May Recipe of the Month: Perfect Pizza

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Applewood fired oven pizza

A few months ago, Culinary Crafts had the privilege of co-hosting an event with renowned chef Wolfgang Puck and his amazing crew. For our May recipe of the month, we’re going to share one of the appetizers we served at that party, our perfect pizza. When we do pizza for big events, we make it in big applewood fired ovens, but when we bake it in our own ovens at home, this is the recipe we use.

The key to perfect pizza (besides using delicious, fresh ingredients) is the dough. If you prepare and bake the dough correctly, it’s going to taste delicious no matter which of your favorite toppings you put on top. Dough in hands For perfect pizza—with a light, chewy inside and crispy outside—you’ll want to prepare your dough the day before so it has time to proof overnight.

Dough Ingredients (makes enough for three 12-inch pizzas)

  • ¼ oz yeast (one packet)
  • ¼ oz sugar
  • 2 ⅔ cups water
  • ¼ oz salt
  • 1 pound of flour (half all-purpose flour and half bread flour)
  • ⅓ cup olive oil

Instructions

      1. In a large bowl, combine the water, yeast, and sugar. Let them sit while you measure out the other ingredients.
      2. Add the salt, flour, and olive oil to your bowl. Mix slowly for 3 minutes. (If you’re using a KitchenAid, use the speed setting of 4.) Adjust the dough’s consistency as needed by adding a little more water or flour. Then increase the speed and mix for another 4-5 minutes.
      3. Dust your hands lightly with flour before you handle the dough. Divide your dough into three even portions. (Or, if you prefer to make two larger pizzas, simply divide the dough in half.)
      4. Roll the dough portions into round balls and place each of them into an airtight container. You can use regular bowls if you cover them with plastic wrap, pressing it down over the dough. Eliminating air will keep the dough from drying out.
      5. Place the dough in your fridge overnight.
      Pizza Preparation
      1. Approximately 15 minutes before you’re ready to work your dough, remove it from the fridge. Turn on your oven to 500 degrees or as high as it will go. Place a pizza stone or metal baking sheet into the oven to pre-heat. Use more than one stone/sheet if you’ll need more surface area to hold your pizzas.
      2. As your oven is heating, dust your hands with seminola, cornmeal, or regular flour. Dust a flat counter surface where you’ll work your dough. Also give each of your dough balls a light dusting.
      3. Work the dough balls using the technique shown in the first three minutes of this video.

      Pro Tip: When our chefs are making pizza at an event, they don’t always have a convenient surface to work on, so they stretch the dough in the air. The technique is similar except that you let the dough hang from your thumbs as you turn it, using gravity to help stretch it. Use whatever technique works for you, but don’t use a rolling pin—if you squash the dough flat, it will lose all that wonderful airiness that it gained by proofing overnight!

      1. When your oven is heated, remove the hot pizza stone/cooking sheet and give it a light dusting.

      Pro Tip: If you’re using a baking sheet, flip it over and use the bottom side to cook your pizza. That way, when the pizza is done, it will slide off the hot sheet easily.

      1. Place your stretched dough onto your stone or cooking sheet. Use a pizza docker or a fork to score the surface of the dough. Don’t make holes all the way through the dough; just lightly indent it to prevent large air pockets from forming when it cooks. Air pockets will cause bubbles that tend to burn.
      Margherita Pizza
      1. Top the pizza with your favorite ingredients. Be careful not to overdo the sauce! Too much sauce will prevent the pizza from cooking properly, and you’ll end up with a soggy underside. If you’re using fresh herbs like basil or spinach, we recommend leaving those off until the last few minutes of cooking. Otherwise they’ll overcook and wilt.

      Pro Tip: If you like lots of sauce, consider baking your perfect pizza “Detroit style” by placing your cheese and other ingredients directly onto the dough. Then you can add the sauce on top of the other ingredients so that it doesn’t touch the dough. Or you can even wait until the pizza has finished baking before topping it with all the sauce your heart desires!

      1. Place your pizzas in the oven and keep a close eye on them as they bake. You may have to rotate the pizzas after a few minutes to give them an even bake. Once your crust is bubbling and forms a dark, golden brown, you know it’s done.
      Eat well!

April 14, 2022

April Recipe of the Month: Arugula Salad with Asparagus

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Arugula salad with asparagus, snap peas, and parmesan

Spring is the time to celebrate all things fresh! Our April recipe of the month, arugula salad with asparagus, snap peas, and parmesan, is one of our favorite ways to feature delicious veggies that are in season right now.

Ingredients (serves 4-6)

Salad

  • ½ pound of arugula, washed and dried
  • 1 cup sugar snap peas, deveined, blanched, and cut on a bias
  • 1 cup avocado, diced
  • 5-10 spears of asparagus, blanched and shaved with potato peeler
  • 1 cup shaved parmesan cheese
  • ¼ cup pistachios, coarsely chopped

Dressing

  • 2 ½ tbsp lemon juice
  • ½ tbsp mayonnaise
  • ½ tbsp Dijon mustard
  • 1⁄6 – ¼ tbsp sugar
  • ¼ lemon zest
  • 7 ½ tbsp canola blend oil

Directions

  1. Combine all of dressing ingredients except oil in a blender. Blend until smooth.
  2. While blender is running, slowly add oil until emulsified.
  3. Adjust seasonings to taste.
  4. In a large bowl, toss arugula with dressing.
  5. Plate the arugula (approx. 5 servings).
  6. Top with peas, pistachios, avocado, asparagus, and cheese.

Enjoy!

Pro tips:

Blanching the veggies takes off their bitter edge and makes them a bright vibrant green color.

When zesting citrus, only zest the outer layer. If you get to the white fibrous part of the citrus (called the pith) you've gone too far. The pith is very bitter.

If your greens and produce start to look limp and wilted, you can give them new life by submerging them in ice water for a few seconds. They’ll perk right up!

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!

November 19, 2021

November Recipe of the Month: Mom’s cornbread stuffing

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Cornbread stuffing with chorizo

Our family makes this cornbread stuffing with chorizo every Thanksgiving because (let's be honest) a light, fluffy, flavor-packed stuffing is the best part of the holiday meal.

Ingredients

  • 1 recipe of your favorite cornbread (see ours here) Can be prepared up to 2 days in advance if desired.
  • 12 oz chorizo sausage
  • 1/2 cup butter
  • 1 cup chopped celery
  • 1 cup diced shallots
  • 1/2 cup diced wild mushrooms(oyster mushrooms are some of our favorite)
  • 1/2 cup sliced leeks
  • 1 tsp dried thyme
  • 2 tsp fresh sage; chiffonade cut
  • 1 cup chopped parsley
  • 1 cup turkey or chicken stock (The giblets from your turkey boiled down make superb turkey stock!)
  • salt and pepper to taste

Directions:

  1. Cut cornbread into 1" chunks and spread on greased sheet pan. Place in oven at 350° until toasted (about 30 minutes) stirring every 10 minutes. Remove from oven and cool.
  2. In a large skillet over high heat, cook chorizo until brown and cooked through. Using a slotted spoon, move chorizo to bowl and drain drippings.
  3. In the same skillet melt butter and sauté celery, shallot, and leeks until soft. Stir in mushrooms, thyme, sage, and parsley. Turn off heat.
  4. Stir in chorizo and toasted cornbread to celery mixture.
  5. Add stock and gently mix until combined. Add salt and pepper to taste.
  6. Preheat oven to 500 degrees. Evenly coat a 12" cast iron pan in butter and place it into the oven for 5 minutes. *
  7. Remove from oven and quickly pour stuffing into pan
  8. Reduce oven heat to 350° and bake for 45 minutes.
(more…)

June 28, 2021

July Recipe of the Month: Grilled Trout

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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.

Ingredients:

  • 6 trout fillets
  • 1/4 cup olive oil
  • 1 teaspoon minced garlic
  • 1 teaspoon kosher salt (Redmond's REAL Salt is a CC favorite)
  • 1/2 teaspoon dried dill
  • 1/2 teaspoon red pepper flakes
  • scant 1/4 teaspoon liquid smoke (optional)*

Directions

  • 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.**
  • Enjoy immediately!

*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 .

Eat well.

November 6, 2019

November Recipe of the Month: Chicken Honfleur Soup

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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

Ingredients

  • 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

Directions

  1. 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. 
  2. Add shallots to pan, saute until shallots appear translucent.
  3. 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.  
  4. Add brandy. This will deglaze your pan and incorporate all that flavor stuck to the bottom of your pan. 
  5. 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. 
  6. 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!

October 9, 2019

October Recipe of the Month: Autumn Quinoa Salad

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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

Ingredients

  • 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

Directions

  1. Combine everything in a bowl
  2. Gently toss to mix evenly
  3. Drizzle with vinaigrette
  4. add some fresh minced parsley to the top for a beautiful garnish

Apple Cider Vinaigrette - Makes 1 cup

Ingredients

  • 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

Directions

  1. Combine everything but the oil in a blender (or in a bowl if you are using an immersion blender)
  2. With the blender running, slowly add the oil until emulsified
  3. Adjust seasonings as needed
  4. Can be kept in your fridge for up to 3 months
  5. 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!  

September 10, 2019

September Recipe of the Month: Granny Smith Apple Chutney

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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!      

Granny Smith Apple Chutney - Makes 5 cups

Ingredients

  • 2 Tbsp Olive oil
  • 1½ cups Red onion, minced
  • 2 lbs Granny Smith apples, ¼-½” diced
  • 2 tsp Allspice
  • ½ tsp Curry powder
  • 1 cup Brown sugar
  • ½ cup Rice wine vinegar
  • ½ cup White wine
  • 6 Tbsp Major Grey's Mango Chutney
  • ⅓ cup Red bell pepper, minced
  • ½ cup Dried cranberries
  • ¼ cup Sliced green onions

Directions:

  1. Heat olive oil in a saucepan over medium-high heat. Sautee onions until they become translucent and begin to soften.
  2. Add the diced Granny Smith apples, Allspice, and curry in the saucepan. Mix well.
  3. Reduce the heat to medium and add the brown sugar. Stir until the sugar begins to melt and coats the apples evenly.
  4. Add rice wine vinegar, Major Grey's Mango Chutney, and minced red bell pepper. Simmer for 15 minutes.
  5. Add the dried cranberries and continue simmering for an additional 15 minutes, or until sauce begins to thicken and the cranberries have plumped up.
  6. Spread the chutney on sheet pans and cool in the refrigerator.
  7. Sprinkle the green onions over the top when putting in an appropriate-sized container for serving.
You can make the Granny Smith Apple Chutney 1-2 days in advance. This chutney recipe can be frozen to be used for later but is best prepared and served fresh.

Enjoy this timeless Culinary Crafts recipe!

September 17, 2018

September Recipe of the Month: The Perfect Dipping Caramel

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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!
Caramel Apples
INGREDIENTS
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!!

March 29, 2018

April Recipe of the Month: Easter Orange Roll Nest

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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 Decoration 1 c coconut food coloring 1/4 c milk 2 c powder sugar Equipment: Mixer with Dough Hook 10" round pan- preferably a spring form pan cooling rack 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! 

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