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Recipes

A Delicious Winter Salad (and Our Valentine’s Day Pop-Up!)

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The new year is such an exciting time! We’re looking forward to creating our February Valentine’s Pop-up Restaurant, and launching our new YouTube Channel, TheCraft(s), but first, I’ll tell you about a favorite winter salad. We get so many requests for this salad this time of year we wanted to send out the recipe. It’s a light and refreshing winter salad with an incredibly delicious vinaigrette…and it features pistachio’s! Did you know that pistachio’s are grown in Southern Utah? You’ll be able to find Utah pistachio’s at almost any local grocery store. You’ll love serving it as a starter for dinner or pairing it with soup for lunch. Garnishing this salad with sliced apples or pears is a healthy way to take it up a notch.

Enjoy! Mary
Mary Crafts-Homer

Garnish this salad with apples or pears for extra deliciousness

Our next pop-up will be a night to remember

JANUARY RECIPE OF THE MONTH

Winter Salad with Poppy Seed Vinaigrette

with Roasted Pistachios, Gorgonzola & Dried Figs
Serves 10
Salad Ingredients
1 pound mix greens (farm greens)
1 cup of roasted pistachios (toasted)
1 cup of crumbled Gorgonzola cheese (4 ounces Gorgonzola, crumbled)
1 cup of dried figs (cut in quarters) We love using fresh figs when they are in season!
1 cup of poppy seed vinaigrette

Ingredients for the Poppy Seed Vinaigrette
1.5 Tbsp of mayonnaise
2 Tbsp of red wine vinegar
1 Tbsp of honey
1/4 cup of vegetable oil or olive oil
salt and pepper to taste
2 tsp of poppy seeds

Method
Combine mayo, vinegar and honey in a blender. Blend until smooth. With blender running slowly add the oil until emulsified. Remove from blender. Whisk in the poppy seeds. Adjust seasonings. (You can use an immersion blender when making a smaller amount)

Toss together the salad ingredients and drizzle with vinaigrette. Serve immediately.

Sweet Potato Pound Cake with Pecan Glaze Moat

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This feature was originally posted in Utah Valley Magazine Holiday Edition! Pick up a copy for more delicious recipes!

 

Shown here with a dried fruit confit and creme anglaise; the pecan glaze is equally delicious!

 

sweet-potato-cake

Ingredients for the cake 
4 large eggs
1/2 cup vegetable oil
1/4 cup melted butter
1 TBS vanilla
1/2 cup whiskey or apple juice
1/2 cup buttermilk
________________________
2 cups sugar
3 cups all purpose flour
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 cups sweet potato puree
METHOD FOR THE CAKEPreheat oven to 350 degrees, grease bundt pan with butter and lightly dust with with flour

1. Combine wet ingredients in a mixing bowl
2. Sift together dry ingredients in a separate bowl
3. Combine mixtures into one bowl
4. Add sweet potato puree, mix until incorporated
5. Pour batter into prepared bundt pan
6. Bake on center rack for 22 to 30 minutes, let cool and invert onto platter

FOR THE GLAZE

1 cup brown sugar
1/2 cup butter
1/4 cup maple syrup
1 cup chopped pecans
1/4 cup bourbon (optional) or 2 TBS vanilla

Combine ingredients in a sauce pan, bring to boil over medium heat. When it has reached a boil lower heat to keep warm. This glaze keeps for at least a week refrigerated, re-heat it before serving.

TO SERVE
Ladle glaze onto serving plate and place slice of pumpkin cake on top, garnish with whipped cream, gelato, or ice-cream.

 

Check out more Salt Lake City, Park City, and Utah County catering at www.culinarycrafts.com!

Happy New Years! Recipe for Black Eyed Peas

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Black eyed peas are a staple for New Years. Tradition says if you eat this dish on New Years Day (Jan 1st), it will bring you good luck for the rest of the year! If you add collard greens to your dish it is said to make them even luckier because it’s the color of money! The beans are usually simmered with onion and a meaty bone like pork or ham and seasoned with just salt and pepper. 
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Ingredients

  • 2 pounds black-eyed peas, soaked overnight if possible
  • 2 pounds smoked ham hock, meaty ham bone or slab bacon
  • 2 teaspoons kosher salt
  • 1 large onion, peeled and stuck with 2 cloves
  • 1 bay leaf
  • ½ teaspoon black pepper
  • ½ teaspoon allspice
  • 2 tablespoons vegetable oil
  • 4 garlic cloves, minced
  • ½ teaspoon crushed red pepper
  • 2 pounds collard greens, cut in 1-inch ribbons (about 8 cups)
  • 1 bunch scallions, cleaned and chopped, for garnish

Preparation

  1. Drain peas and put them in a large Dutch oven or heavy-bottomed soup pot. Add ham hock or bone (if using slab bacon, cut it into 2-inch chunks), cover with 10 cups water and turn heat to high. Add salt, onion stuck with cloves, bay leaf, black pepper and allspice.
  2. Bring to a boil, then reduce heat to a gentle simmer. Skim off and discard any foam that rises to the surface. Simmer for 1 1/2 to 2 hours, until peas are tender. Throughout cooking, add water as necessary, always keeping liquid level 1 inch above surface, stirring with wooden spoon occasionally. Turn off heat. Check broth for salt and adjust seasoning. Mixture should be fairly brothy. With a pair of tongs, remove ham hock, ham bone or bacon. Chop meat and skin in rough pieces and set aside.
  3. Put a large wide skillet over medium-high heat. Add vegetable oil and heat until wavy. Add garlic and red pepper and let sizzle without browning. Add collard greens and stir to coat. Season with salt and add 1 cup water, stirring to help wilt greens. Add chopped ham and reduce heat to medium, then cover with lid slightly ajar and cook until greens are soft, about 20 minutes. Check seasoning.
  4. To serve, put greens and meat in low soup bowls, then ladle over hot black-eyed peas. Sprinkle with scallions.

Friday Instagram of the Week!

By | Ask Mary, Culinary Crafts Events, Event Tips and Planning, Every Day Life at Culinary Crafts, Featured: Culinary Crafts in the Press, Food, Holiday Parties, Instagram of the Week, Parties, Recipes, Tips | No Comments

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Today’s Instagram of the Week comes from our friends at KSL’s Studio 5 where our very own Mary Crafts-Homer had the pleasure of appearing on this past week.  We loved this segment and Mary shared some great tips and ideas for a PERFECT holiday celebration – plus some of our most popular recipes!  Definitely check out the Studio 5 site here to check out the segment and get the recipes.  And thank you again to Studio 5 for sharing this awesome pic!  Remember, for your chance to be next week’s Instagram of the Week, tag us at @culinarycrafts or add the hashtag #culinarycrafts to your posts and check back to see who gets selected next!  Happy weekend, everyone!

Check out more Salt Lake City, Park City, and Utah County catering at www.culinarycrafts.com!

Introducing The Craft(s) YouTube Channel Trailer

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We are so excited to share with you the trailer for the new YouTube Channel we’re launching in January! This show is all about the food, the ingredients, and the craft! It will not be a how to. You’ll see Mary, Ryan, and Kaleb doing some of the coolest things we do here at Culinary Crafts. So sit back, relax, and enjoy the #foodporn you’re about to see. And remember, do NOT do this at home.



Check out more Salt Lake City, Park City, and Utah County catering at www.culinarycrafts.com!

❄ Luscious Holiday Pudding Cake! ❄

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Winter has arrived!

I recently took a trip to Scotland with Rick and a group from the Salt Lake City Chamber of Commerce. It was a fantastically beautiful trip. I was excited to taste some original Scottish cooking and baking to see how our recipes compared. One of my favorites has always been the Sticky Toffee Pudding Cake. We have worked on developing the ultimate recipe and it has been one of our go-to recipes for years. When I finally tasted the original Scottish pudding cake, I was very pleased to find out that we had actually improved on the authentic Scottish version! Your family is going to love our new and improved version of this traditional holiday dessert.
I hope you enjoy it as much as we do!

Love, Mary

Here we are at the edge of the mystical lake “Loch Ness” on a perfectly overcast day in Scotland!

NOVEMBER RECIPE OF THE MONTH

Sticky Toffee Pudding Cake

Makes one pudding cake
Ingredients
1 cup plus 1 tbsp all-purpose flour
1 tsp. baking powder
1/4 cup pitted dates, finely chopped
1 cups boiling water
1 tsp. baking soda
1/4 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg, lightly beaten
1 tsp. vanilla

Toffee sauce

1/2 cup unsalted butter
1/2 cup heavy cream
1 cup packed dark brown sugar
1 tsp. vanilla


Garnish

Whipped Cream


Directions

Preheat oven to 350 degrees. Butter a 10-inch round or square baking dish. Sift the flour and baking powder onto a sheet of waxed paper. Chop the date’s pretty fine. Place in a small bowl and add the boiling water and baking soda; set aside.

In a bowl of electric mixer beat the butter and sugar until light and fluffy. Add the egg and vanilla; beat until blended. Gradually beat in the flour mixture. Add the date mixture to the batter and fold until blended with a rubber spatula. Pour into the prepared baking dish. Bake until pudding is set and firm on top, about 35 minutes. Remove from oven to a wire rack.


Directions for Toffee sauce
Combine the butter, heavy cream and brown sugar in a small heavy saucepan; heat to boiling, stirring constantly. Boil gently over medium low heat until mixture is thickened, about 8 minutes. Add vanilla and and serve immediately. Drizzle with toffee sauce and garnish with whipped cream.

Homemade BBQ Sauce Recipe

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It’s super easy to homemake BBQ sauce. Just add a bunch of ingredients to a pot and let it simmer! You can customize it to your taste. Add sugar, honey, or molasses to make it sweeter.  Add more apple cider vinegar to make it tangy. Anything you want! It’s perfect for the last grilling you’ll do before the weather gets too cold.

How to make homemade BBQ sauce. www.culinarycrafts.com

Ingredients

  • 4 cups ketchup
  • 1 1/3 cup honey
  • 2/3 cup brown sugar
  • 2/3 cup worcestershire sauce
  • 1 large diced yellow onion
  • 1 large diced bell pepper (any color)
  • 1 TBSP Tabasco
  • 1/3 cup apple cider vinegar
  • 1 TBSP garlic powder
  • 1 cap liquid smoke

How to make homemade BBQ sauce. www.culinarycrafts.com

The first thing you’ll want to do is chop up the onions and bell peppers into a large dice. Put a large pot on the stove and turn it on to a high heat. Drizzle some olive oil into the pot. Add onions and bell peppers to the pot.

How to make homemade BBQ sauce. www.culinarycrafts.com

Let the onions and bell peppers sauté and caramelize in the pan. It will usually take around 5-7 minutes. It goes a lot faster if you have a gas stove rather than electric. In the picture below, you can see the difference of when the onions and peppers first went into the pot and then when it’s ready.

How to make homemade BBQ sauce. www.culinarycrafts.com

After they’re caramelized, you’re going to deglaze the pan with the apple cider vinegar. Add it into the pot and let it steam and pick up the caramelization from the onions and bell peppers. Then add the ketchup and garlic powder to the pot.

How to make homemade BBQ sauce. www.culinarycrafts.com

Then add the brown sugar, worcestershire sauce, Tabasco, and liquid smoke to the pot.

How to make homemade BBQ sauce. www.culinarycrafts.com

Next, add the honey and mix all the ingredients together.

How to make homemade BBQ sauce. www.culinarycrafts.com

Let the pot simmer on low for about 30 min to a hour. The onions and peppers will be soft when it’s done. You can see the coloring difference in the picture on the right.

How to make homemade BBQ sauce. www.culinarycrafts.com

After it’s done simmering, you can either blend everything together for a thicker sauce or you can strain the bell peppers out for a thinner BBQ sauce. We strained it out in this one.

How to make homemade BBQ sauce. www.culinarycrafts.com

Now you can see the BBQ sauce all done. Get some ribs or chicken and get a brush and brush on the sauce on top of the ribs. Now eat and enjoy!

How to make homemade BBQ sauce. www.culinarycrafts.com

 

bbq-pinterest

Check out more Salt Lake City, Park City, and Utah County catering at www.culinarycrafts.com!

Shrimp? & Grits (& Honey ? & Salt)

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Shrimp & Grits & Salt & Honey!
Yummm!

I’m so excited to share this ultimate Shrimp and Grits recipe with you! It’s one of the 7 courses I’ll be serving at our “Honey and Salt” Pop-up Restaurant this month. This recipe calls for mushrooms, which add a delicious richness to the classic southern dish. And, I’ll be topping it off with a dash of Utah Real Salt and a drizzle of local honey, which takes this dish to whole new level of scrumptious! This is just a sample of the incredible food we’ll be serving at the Pop-up. To experience the entire evening, please join us at Snuck Farm, Friday September 30th. Seating is limited, so make your reservations soon.

Enjoy!  Mary

SEPTEMBER RECIPE OF THE MONTH 

Shrimp with Smokey Grits and Mushrooms
Serves 10
Ingredients for the Grits
2 T olive oil
1 onion
3 cups stone ground grits
8 oz. grated smoked gouda
9 cups chicken stock
2 cups heavy cream
Redmond Real salt and pepper to taste
Method

Finely dice onion and saute in olive oil until onion is translucent. Add the grits and stir until they are evenly coated in the oil. Add the water & chicken base and cook the grits simmering until tender and water is almost absorbed. Add the cream and stir. Add the grated cheese and stir until every thing is fully mixed. Serve immediately for best result.

Ingredients for the Shrimp, Sausage, and Bacon
8 oz of Creminelli sausage, finely chopped (or any hard salami of your choice)
8 oz of smoked bacon, chopped
2 lb. of mushrooms, sliced
2 bunches of green onion
2 T garlic, chopped
3 lb. of shrimp, peeled and deveined (20-24 count size)
1 T shrimp or lobster base
2 t. Old Bay seasoning
1 t. paprika
4 cups water
6 oz. butter, cut in pieces
Redmond Real salt and pepper to taste.
Diced red bell pepper and chives to garnish

Method
Saute the sausage, bacon, mushrooms, and garlic until the mushrooms are cooked and bacon is crispy. Add a bit of olive oil, if needed. Add water and spices. Bring to a boil and add the shrimp and green onions. Cook until shrimp are pink and cooked. Slowly add the butter, constantly whisking until it is incorporated.

Spoon the grits into the bottom of a bowl and ladle the shrimp mixture over the top. Drizzle with a touch of honey and Redmond Real Salt and pepper to taste. Garnish with chopped chive and red bell pepper.

Grilled peaches With Honey Mascarpone

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Grilled peaches are the epitome of August. They’re perfectly ripe and delicious. What is better than a grilled peach with honey mascarpone on top?

How to make grilled peaches with honey mascarpone www.culinarycrafts.com

Here is everything you’ll need to make this treat!

How to make grilled peaches with honey mascarpone www.culinarycrafts.com

Ingredients

  • 6 peaches
  • 2 cups mascarpone
  • 1/2 cup honey
  • 3 TBSP olive oil
  • 1 TSP salt
  • 1/4 cup sliced almonds
  • 6 raspberries
  • 6 heads of mint

First, get out your peaches and cut them in half. Brush the peaches with olive oil on both sides. This will help the browning process when you put it on the grill. Then put in a bowl and sprinkle with sea salt and mix together.

How to make grilled peaches with honey mascarpone www.culinarycrafts.com

Now take your peaches to the grill. You’ll want the grill to be around 450 degrees. Using tongs, place the peaches on the grill. Let sit about 2 minutes and flip over to the other side. Let cook for 2 more minutes then take off the grill.

How to make grilled peaches with honey mascarpone www.culinarycrafts.com

Put the peaches on a baking sheet and sprinkle honey over the peaches. Bake in the oven for 5 minutes at 350 degrees.

How to make grilled peaches with honey mascarpone www.culinarycrafts.com

Take 2 cups of mascarpone and put it in the mixer. Then drizzle in 1/2 cup of honey. Mix only until incorporated.

How to make grilled peaches with honey mascarpone www.culinarycrafts.com

Put the honey mascarpone mixture into a piping bag. Pipe onto a peach half.

How to make grilled peaches with honey mascarpone www.culinarycrafts.com

Sprinkle almonds on top and add a mint leaf.

How to make grilled peaches with honey mascarpone www.culinarycrafts.com

Add a raspberry on top and you’re done! Enjoy your delicious grilled peaches with honey mascarpone.

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How to make grilled peaches with honey mascarpone www.culinarycrafts.com

Super HEALthy Broccoli Soup

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This month I’m sharing a delicious and super-healthy soup recipe from a dear friend and chef, Ian. He was inspired to create this soup when his wife was diagnosed with cancer, and they both needed the restorative benefits of extremely healthy meals. Almost everyone on the planet will, at some point in their lives, be a caregiver for a seriously ill friend or family member, or will face a challenging diagnosis themselves. Having simple and healthy recipes like this one on hand will enhance your nutrition and offer a delicious respite from busy and stressful days. And, even if you aren’t facing a medical challenge, this is a delicious soup that will delight the whole family!

Wishing you wonderful moments during the summer harvest season,

Love, Mary

AUGUST RECIPE OF THE MONTH
Ian’s Mushroom Broccoli Faux Cream Soup
Serves 6
Ingredients
1/2 cup raw cashews
1 large clove of garlic (more if you like garlic)
1/3 onion diced
1/4 cup olive oil
1 Tbsp organic Italian seasoning
2 heads organic broccoli
4-6 sliced cremini mushrooms

Method
Grind cashews into powder. (I use a Mr Coffee grinder) This will grind down into 1/4 cup cashew flour

In a medium sauce pan, heat the oil, and add the onion, garlic, Italian seasoning. Cook for a few minutes. Add the cashew powder. Heat the roux carefully so as not to burn the nut powder. Add 3 cups water and stir until mixed well. Bring to a boil then reduce to simmer.

Add two heads of segmented organic broccoli. (Chop it like you mean it, into smallish pieces.) Do not be afraid to use the stems, by peeling and then slicing them thin. Add fresh sliced mushrooms.

Let simmer until broccoli is tender. Salt and pepper to taste and serve. Enjoy!