Culinary Crafts has a long history as a contributor and preferred caterer with Utah Valley Bride magazine. The most recent edition of that gorgeous publication features “Smoke Show,” a smoke-themed inspirational shoot we did at the Tasting Room to showcase a few beautiful new wedding trends.

Wedding catering is trending toward “experiential dining” which means treating your guests to an unforgettable experience. By putting creative thought into your planning, you can do much more than just place delicious food in front of your loved ones. You can entice and enchant all their senses, creating a fun and engaging event that they (and you) will always remember.

The use of smoke is just one of countless ways to heighten the dining experience. You can let your guests start savoring their food with their eyes and noses before it ever reaches their palates.

As always, we were delighted to work with Utah Valley Bride and the excellent vendors who helped us put together this unique shoot. A special thank-you goes to Potted Pansy for the florals, Pop Culture by Snap Happy for the balloons, Just Girl Stuff for the dresses and jewelry, Diamond Event and Tent and Wild Event Studio for the rentals, and the inimitable Logan Walker for his amazing photos. We love you all!

Eat well!

Let me tell you about my first encounter with Culinary Craft and butternut squash soup, two thing that changed my world.

In October 2018, I was just starting my new job as the Venue Coordinator for River Bottoms Ranch (RBR) in Midway, Utah. I had planned several big charity fundraising events back in college, but RBR was my first official job in the hospitality industry, and I was feeling a bit overwhelmed.

My anxiety grew worse at the RBR Grand Opening when I walked into the dining room and saw the elaborate display. From the gorgeous centerpieces to the fancy glassware to the proliferation of silverware at every plate, I had never seen such opulence! My Utah/Minnesota upbringing hadn’t prepared me for that experience.

I looked around for a friendly face and sat down next to a beautiful, kind-looking woman who introduced herself as Jocelyn. I confessed that I loved her hair and asked for the name of her hair girl, which she gladly shared. We chatted easily throughout the meal, and my nerves started to calm down. I hoped she wouldn’t notice that I was following her lead on which forks and spoons to use.

It turned out that Jocelyn was an event planner for Culinary Crafts and someone I would end up working with many, many times at RBR. My first impressions of her were right: she has always been the same cheerful, caring person who helped me find my footing and feel at ease when I was brand new to the world of hospitality.

The other detail that stands out in my memory from that first encounter with Jocelyn and Culinary Crafts was the butternut squash soup that was served at the event. Here is Culinary Crafts’ own recipe. I promise: it’s amazing! It’s even better when served hot on a cold day. And, unless you happen to be sitting at a fancy table and are worried about committing a faux pas, I highly recommend dipping your bread in it.

INGREDIENTS

• ½ cup butter
• 12 cups vegetable stock
• 1 Tbsp garlic, minced
• ½ - ¾ tsp thyme
• 1 cup yellow onion, large diced
• 1 bay leaf
• 1 cup apples, peeled and diced
• ½ - 1 cup cream
• 4 lbs butternut squash, peeled and diced
• salt and pepper to taste

Garnish

• 1 cup sour cream
• 3 Tbsp apple cider powder
• 1 - 2 cups pepitas, toasted

DIRECTIONS

1. Melt butter. Sautee onions and apples until onions are soft.
2. Add butternut squash, stock, garlic, thyme, and bay leaf. Bring to a boil.
3. Turn heat down and simmer until squash is soft.
4. Remove bay leaf and strain ½ of liquid out.
5. Puree the soup. Add cream and nutmeg.
6. Adjust seasonings to taste.
7. Make garnish by mixing sour cream and apple cider powder. Top soup with a swirl of garnish and a sprinkle of pepitas.
8. Serve with a smile, and don't judge your guests if they lick their bowls clean.

For many of us, Valentine’s Day is a great chance to share some bubbly with our special someone. But champagne can be pricey, so how can you know that you’re getting your money’s worth? At the end of this article, we’ll give you our picks for the best value champagnes and other sparkling wines. But first, if you really want to understand what you’re looking for when shopping for champagne, here’s what you need to know.

What’s the difference between Champagne and sparkling wine?

“Sparkling wine” refers to any kind of wine that contains a significant amount of carbon dioxide, the gas that gives sparkling wine its characteristic bubbles. People often refer to sparkling wine as “champagne,” but that’s not strictly correct. Champagne is only one type of sparkling wine.

In fact, under European law, a wine cannot be labeled as “Champagne” unless it fits specific criteria. It must be (a) produced in the Champagne region of France, north-east of Paris, (b) using specific types of grapes, (c) which are picked and processed by hand, and (d) bottled using a specific technique called the “méthode champenoise” to give the wine its iconic fizz. If a sparkling wine does not fit those four criteria, it’s not Champagne.

Why is Champagne so expensive?

The fact that Champagne can only be produced in the Champagne area of France is one reason that it’s typically expensive. The region of Champagne has a limited growing area, which means it can produce only a limited supply of grapes. Economics tells you that when supply is low, prices are high.

A second factor that drives up the price of Champagne is the time-consuming way it’s made. As we said, Champagne grapes must be harvested by hand and bottled by the “méthode champenoise.” Traditionally, sparkling wines are made the same way as other wines except that there are a few extra steps. After the wine has fermented, the bottles are opened, and a small amount of tirage (a mixture of sugar and yeast) is added. Then the bottles are resealed and allowed to ferment a second time. As the yeast consumes the sugar in the tirage, it produces the carbon dioxide that forms the bubbles in sparkling wine. That traditional method is time consuming, which is why some kinds of sparkling wine use newer methods which save time and lower the price of the wine. But remember, Champagne must use the traditional method, so that drives up the price.

A third reason for the relatively high price of Champagne is the simple fact that Champagne producers have done a great job of marketing their product. People know about Champagne, even if they don’t know about other types of sparkling wine. They assume that Champagne is a superior wine, and they’re willing to pay for it.

Is Champagne better than other sparkling wines?

Not necessarily.

The old adage “You get what you pay for” is not always true in the world of sparkling wines. Remember, when you’re shopping for Champagne, you’re going to pay a premium for that word on the label. The truth is, some very expensive bottles are not worth their price point. However, on the lower end of the price range, the adage generally is true: Don’t expect to find a good sparkling wine for $7.

Don’t get us wrong. Some Champagnes are worth every penny. But over the last century, wine producers from all over the world have begun producing some truly excellent sparkling wines, and compared to Champagne, some of those newer wines offer an even better buzz for your buck.

What are the alternatives to Champagne?

Today, there is a wide range of sparkling wine options. They vary according to where they are made, what grapes they use, and what process is used to process them.

Sparkling wines that are made in any area of France other than Champagne are called Crémant or Mousseux. Crémant is made using the same “methode traditionelle” process as Champagne. (Some wines made in other parts of the world also call themselves Crémants, so don’t be confused if you see a California Crémant.) A Mousseux uses either the tank method (a.k.a the “charmant method”) or involves injecting the carbon dioxide into the wine, much like soda.

Prosecco (from Italy’s Veneto region) also uses the tank method, which makes it cheaper and one of the most popular alternatives to champagne in the world. Other Italian sparkling wines fall under the broader term of spumante.

Spain’s hugely popular sparkling wine is Cava. Although it is made with the same “methode traditionelle” as Champagne and often uses the same grapes, it is considerably less expensive. Spain has much more area to grow its grapes than the Champagne region has, so the grapes that go into Cava are generally less costly. Also, Spain has automated a lot of the process and shortened the aging time, all bringing down the overall cost. Cava is an excellent sparkling wine that tastes drier and less fruity than Prosecco.

Moscato d’Asti is a sweeter, semi-sparkling white dessert wine from northwestern Italy. It is made with the “tank method.”

Espumante, Portugal’s entry in the sparkling wine world, can be made by the traditional, charmat, or injection method, so you’ll need to check the label.

Other significant sparkling wines include Sparkling Shiraz from Australia, Cap Classique from South Africa, British Fizz from the UK, German Sekt, and several kinds of American sparkling wines.

How can I recognize a great sparkling wine?

The only reliable way to find a sparkling wine you will love is to try different types and see what suits your taste. That said, here are a few guiding principles to help you spot a quality sparkling wine.

Bubbles. In general, when it’s poured into a glass, an excellent sparkling wine will release a steady stream of tiny bubbles that form a foamy head (the mousse) on the surface. Lower quality wines will have large or inconsistently-sized bubbles that will often cling to the sides of the glass. It’s not just a matter of visual aesthetics; these bubbles affect the way the wine tastes and feels in your mouth.

Bottling method. Many wine critics swear by the traditional method used to make Champagne. It tends to produce sparkling wine that has softer, richer, and more nuanced flavors which is why several other types of sparkling wine such as Crémant and Cava use the same method. However, some wine enthusiasts prefer the taste of Prosecco or other wines made by the “tank method.” These wines—including German Sekt, Italian Moscato D’Asti, and California sparklers—tend to have more simple, tart, and fruity flavors. They are definitely worth trying since they are significantly less expensive and may be exactly what you’re looking for. (One word of advice, though: Because of their narrower flavor profile, tank method wines are often more difficult to pair with foods.)

Aging. As sparkling wine undergoes its second fermentation—before the tirage is removed and the bottle is sealed for the final time—it is allowed to “age.” The longer the wine ages, the more complex flavors it will absorb from the tirage. Champagne is aged for a minimum of 15 months, while Cava is aged anywhere from 9 to 30 months. Check the label to see how long a bottle was aged.

Vintage. The term “vintage” on the label is not a guarantee that a sparkling wine will be high quality, but it’s a good sign. To produce a vintage wine, the winemaker will use their highest quality of grapes grown that particular year. This is generally thought to produce superior wine, although an argument can be made in favor of non-vintage wines (which are designated by a “NV” on the label). Non-vintage wines allow the winemaker to combine grapes from different years, giving them more control in creating the flavor profile.

Reserve. Winemakers put the term “reserve” on their label to indicate that some percentage of the wine used was held back from previous years. In general, a reserve wine is understood to be of a higher quality because it has aged longer. However, wine producers use the term inconsistently, so take the term “reserve” with a grain of salt.

How dry of a wine do I want?

A crucial question to ask yourself when shopping for champagne or other sparkling wine is how sweet you want your wine to be.

Before sparkling wine is capped for the final time, a little bit of dosage (a mixture of wine and sugar) is added. Without that dosage, the finished wine would be tart and bitter. Obviously, the amount of sugar added determines how sweet the wine will be.

The most popular level of sweetness is called Brut, but there are several other variations to choose from. In order from least to most sweet, here are your choices.

Brut Nature (also called Brut Zero): No sugar is added in the dosage, so the wine is completely dry. This level is a bit much for many drinkers, but it pairs well with salty or fried foods. Don’t try it with anything sweet or the food will make the Brute Zero taste terrible!

Extra Brut: With only 6 grams of sugar/liter, this wine is very dry. Again, it’s great for cutting oily or salty foods like French fries or crackers, and it goes well with oysters and raw seafood. Brut: With 12 grams of sugar/liter, Brut is by far the most popular variety of sparkling wine. It is perfect for toasting and pairs well with a wide range of foods.

Extra Dry (Extra-Sec): Moderately dry with 17 grams of sugar and a tinge of sweetness. You never want your wine to be sweeter than your dessert, so Extra Dry works well with foods that aren’t overly sweet, including sushi, vegetables, salads, and soft or creamy cheeses.

Dry (Sec): With 32 grams of sugar/liter, now you’ll start to notice the sweetness. Balance out the sweetness by pairing it with savory or buttery foods.

Demi-Sec: A whopping 50 grams of sugar/liter makes demi-sec a dessert wine. Still, it pairs well with blue cheese, red fruits, cinnamon, or yellow and white fruits. Serving it slightly chilled will help cut the sweetness a bit.

Doux: A very sweet dessert wine with 60 grams of sugar/liter. It’s okay for sipping, but it really shines when paired with bold food like Indian, Thai, or Chinese dishes.

What sparkling wine do you recommend in my price range?

When you’re shopping for champagne or other sparkling wines, the best buy is going to depend on your personal tastes, your price range, and your plans for the occasion. Here are some wines that are great deals for the price.

(Because the only way wines can be purchased legally here in Utah is through the state’s DABS website, the prices listed here are taken from that site. Utah prices include an automatic 88% markup.)

Bargain (under $15)

• Segura Viudas Aria Estate Brut Cava $14

Low End ($15-20)

• Zonin Prosecco Extra Dry $16
• Domaine Ste Michelle Brut $16
• Charles De Fère Reserve Brut $16.50
• Lamarca Prosecca $20
• Domaine Ansen Cremant D’Alsace $20.50

Mid-range ($20-40)

• Mumm Napa Cuvée M $23
• Decoy Brut Cuvee $26
• Santa Margherita Prosecco Brut $28.50
• Roederer Estate Brut $30

Upper End ($40-80)

• Schramsberg Blanc de Blancs Brut $42
• Schramsburg Blanc de Noirs $45
• Heidsieck Monopole Blue Top $45

Premium (above $80)

• Schramsberg Cremant Demisec $89
• Krug Grande Cuvee $242
• Pol Roger Cuvee W Churchill $345

Where can I find these sparkling wines?

As we said, the only place in Utah where you can purchase wine is at the state-run liquor stores. However, each store can vary widely from other stores in their inventory, so be sure to check the state’s DABS website or app for availability before you go. At times, some wines are not available anywhere in the state, so you may have to place a special order.

I’ve selected my sparkling wine. Is there a best way to serve it?

Yes!

It’s especially important that you chill sparkling wines before opening them, both to enhance their taste and to preserve their effervescence. And, unless you’re going for the theater of a dramatic pop and fizzy champagne spilling on the floor, there’s a better way to uncork your sparkling wine:

1. Remove the foil from the wire cage that surrounds the cork.
2. Hold down the cork with a cloth napkin or kitchen towel and twist the tab to loosen the wire cage.
3. Tilt the bottle away from you at a 45° angle, and don’t point it at anyone. (If you do the uncorking correctly, you won’t have an explosion, but still, there’s no reason to take chances.)
4. With the cloth still over the top of the bottle, hold the cork (and the loosened cage) in one hand. With your other hand, grasp the bottle and gently twist the bottle (not the cork) back and forth. You don’t need to pull out the cork; the pressure from the bottle will force it out for you. You should hear a soft pop as the cork comes out and the air is expelled.
5. Pour the champagne slowly into glasses. Tall, thin Champagne flutes are great for prolonging the Champagne’s effervescence and highlighting the long, thin trail of bubbles as well as the mousse. Wide, shallow tulip glasses don’t show off the bubbles as well, but they do a fantastic job of maximizing the aroma and taste of the champagne. A third choice, the saucer-shaped coupe glass, is the type used in champagne towers. Any of these styles of glass will allow you to hold the drink by the stem so that your hand won’t accidentally warm the wine.

Salut!

When the Winter Olympics came to Utah in 2002, Culinary Crafts was asked to cater all the major events for the games, including several large galas for the International Olympic Committee, the Salt Lake Olympics Committee, and Sports Illustrated. We had done huge events before, but catering so many all at once would push our resources to the limit. It quickly became apparent that we wouldn’t be able to accept any more event requests until after the games.

Then, one morning in October, we got a call from the White House.

“We would like to book an event,” said the woman on the other end of the line.

Not realizing who she was speaking with, our receptionist explained the situation and apologized. “We can’t take bookings right now, but I’d be happy to refer you to another caterer.”

There was a pause, and then the caller said, “So you don’t want to work for the President?”

“The President of what?”

“The President of the United States.”

We took the job.

As it turned out, one of my favorite memories of the games came as we were preparing a meal for the president’s event. That Sunday, one of our chefs called me in a panic because he needed a bottle of Frangelico for a dessert he was making, and he didn’t know where he could find one on such notice with all the Utah liquor stores closed. I told him I thought we had a bottle on the shelf at our facility, and I’d bring it right away.

Twenty minutes later I was driven down I-80 at 140 miles per hour when I was pulled over by the Utah Highway Patrol.

“Do you know how fast you were going?” the officer asked.

“Yes, sir,” I said.

He peered in my window and saw the bottle of Frangelico lying on the floor. “Is that an open bottle of alcohol?” he asked.

“Yes, sir,” I admitted. (It was starting to look like I might be in some real trouble.)

“So, what’s the rush?” he asked.

There was nothing to do but tell the truth. “We’re hosting the President of the United States. They need this for dessert.”

Incredibly, he let me go.

It was lucky for me that President Bush was so popular in Utah.

Ingredients

• ¼ cup butter
• 1 cup semisweet chocolate chips
• 1 ½ Tbsp brandy
• 1 ½ Tbsp Frangelico
• 2 eggs, separated
• ½ cup heavy cream
• ½ cup brown sugar (divided)

Directions

1. In a double boiler, melt butter, chocolate chips, brandy, and Frangelico.
2. In large mixing bowl, whip heavy cream and 1 oz brown sugar until it forms medium peaks. Set in the refrigerator.
3. Separate egg whites and yolks. In a large mixing bowl, whip egg whites and 1 oz brown sugar until it forms medium peaks. Set aside.
4. In a small bowl, with the reserved egg yolks, slowly pour about 1 Tbsp of chocolate mixture into the yolks while constantly stirring. Continue to slowly add about another 2 Tbsp of chocolate to the yolk mixture. Combine remaining chocolate and yolk mixture. Mix until combined.
5. Gently fold in egg whites.
6. Gently fold in whipped cream.
7. Serve chocolate mousse chilled and garnished with your favorite accoutrements. Berries and tuille cookies are my favorite!

I come from a family of bakers and chefs.

My grandma would never sit down and eat with the rest of us because she was always serving at every meal. She had a china cabinet full of homemade caramels, turtles, pralines, and chocolate-covered cinnamon bears, plus plates of buckeye peanut butter balls and other treats scattered all over her house. My mother was an amazing cook too. People don’t believe me when I tell them, but throughout my whole childhood I never saw Mom make the same meal twice, unless it was to improve on a dish she wasn’t satisfied with.

I started baking at age four or five, and my favorite things to make were mostly desserts. Every Sunday from the age of eight I would make a cake or try a new recipe for brownies, cake pops, truffles, or some other sweet. In college I was known for my s’mores brownies, and my former roommates still ask about them.

For Thanksgiving 2021, a group of my friends agreed to meet at a cabin in Heber and bring something homemade to share. I decided to try a recipe for dense apple spice cake that looked and sounded delicious. The kitchen at the cabin was way too small, and we were missing a lot of tools, but the recipe still worked. In fact, it’s one of the few recipes that I will go back and make again and again. It’s not only delicious and satisfying, but it’s one of those desserts that makes people go “Oh, wow!” when you unveil it.

INGREDIENTS

Apple Spice Cake

• 1 cup flour
• ½ tsp baking soda
• 1 tsp baking powder
• ¼ tsp salt
• ½ tsp cinnamon
• ¼ tsp cloves
• ¼ tsp allspice
• ½ stick butter, room temperature (¼ cup)
• ½ cup brown sugar
• 1 large egg
• ¾ cup unsweetened applesauce

Vanilla Bean Buttercream

• 2 sticks butter, room temperature (1 cup)
• ½ cup vegetable shortening
• 1 tsp vanilla paste, or extract from vanilla bean pods
• 5-7 cups powdered sugar

Caramel Drizzle

• ¼ cup heavy cream
• 1 Tbsp butter, unsalted
• ¼ tsp salt
• ½ tsp vanilla extract
• 6 Tbsp sugar
• 1 Tbsp light corn syrup
• 1 Tbsp water

INSTRUCTIONS

Caramel Drizzle

(Be sure to prepare your caramel drizzle sauce in advance because it needs to cool before adding it to the cake.)

1. Combine cream, butter, and salt in a medium pan, and warm over low heat until salt crystals are dissolved. When crystals are completely gone, remove from heat, add vanilla, and set aside.
2. Combine sugar, corn syrup, and water in a medium-large pot over medium-high heat. Swirl occasionally until liquid reaches a golden color.
3. Reduce heat to low and stir in cream mixture until smooth. Then remove from heat. At first, mixture will seem thin, but it will thicken as it cools.

Apple Spice Cake

1. Preheat oven to 350º F.
2. Using butter, grease the bottom and sides of a 6-inch round cake pan or springform pan and line the bottom with a round piece of parchment paper. In order to ensure even baking, place a bake even strip around the pan. (If you don't have a bake even strip, then you can make your own by cutting a towel or shirt to fit the size of your pan. Get the fabric really wet, then squeeze out the dripping water. While the fabric is wet but no longer dripping, wrap it around the pan and secure it with a safety pin.)
3. In a small bowl, combine the flour, baking soda, baking powder, salt, cinnamon, cloves, and allspice. Stir until well mixed.
4. In a larger bowl, combine the butter and brown sugar and beat using an electric mixer until creamy, about 1 minute.
5. Add in the egg and beat again with mixer. Add in the applesauce and mix by hand with a spatula. Gradually add in the flour mixture, mixing by hand until it’s incorporated.
6. Scrape the batter into the prepared cake pan, then use a spatula to spread it evenly.
7. Bake for 23-25 minutes, or until a toothpick inserted in the center comes out clean.
8. Once the cake is done, allow it to cool in the pan on a cooling rack. After 10 minutes, carefully remove the cake from the pan. Allow the cake to cool completely on a cooling rack, then remove the parchment paper. If you need to level the top of your cake, do so now using either a cake lever or knife. When the cake is completely cooled, wrap it in plastic wrap and place it in the refrigerator. This cake is good for up to one week like this.

Vanilla Bean Buttercream

1. While cake is cooling, combine the butter and vegetable shortening in a large bowl. Beat using an electric mixer for 2 minutes until fluffy.
2. Add in the vanilla paste, then beat using electric mixer.
3. Begin to add the powdered sugar, about 1-2 cups at a time, mixing by hand first, then with the electric mixer. Continue adding powdered sugar until the frosting tastes good to you.

HOW TO ASSEMBLE THE APPLE SPICE CAKE

1. First, spread a small amount of buttercream on a 6-inch round cardboard cake circle. Then place your first layer of cake on top of the cardboard. Put buttercream on top of the first layer and spread it as even as possible with an offset spatula. (I use 1/3 to 1/2 cup of frosting between each layer, but you can decide how much frosting you want.)
2. Second, repeat this process for each layer of cake. Once all of the layers are stacked and frosted, spread some frosting on the top of the cake.
3. Third, go back and fill in any gaps between the cake layers with more frosting. The frosting between the layers does not need to look perfect, so don't overstress. Use a small offset spatula to get the frosting in between the layers and to spread it around the cake. Don’t completely cover the cake layers because they are supposed to still be visible.
4. Place the entire cake in the freezer or fridge for 20 minutes in order to harden the buttercream.
5. Once the caramel sauce is cooled, use a spoon to drizzle the caramel around the center and sides of the cake, allowing it to drip down the sides.
6. Finally, add cinnamon sticks or another garnish to the top of the cake for decoration.
7. At last, you're ready to serve and enjoy.

Growing up, I loved to watch my mother cook. She came from a generation who believed that cooking was only for women, so she was a little annoyed to have her youngest son following her around the kitchen all the time, getting in the way. She would tell me to go play outside, but all I wanted to do was be in the kitchen with her, watching and learning.

Whenever Mom left the house, I took it as an opportunity to practice cooking. The dish I always tried was arroz con leche, a kind of rice pudding that we make in Venezuela with condensed milk. Unfortunately, I burned the pot EVERY TIME. When my mom came home and found another mess and another burned pot, she would run around the house looking for me. I was forbidden from cooking anymore, but that didn’t stop me. Even when she got frustrated and stopped buying condensed milk, I just figured out how to make condensed milk on my own.

It never occurred to me that cooking could be a career. After high school, I took a job as a dishwasher at Faustina Restaurant in Salt Lake City, but I figured I’d only be there briefly until I figured out what I wanted to do. Soon I became bored of the dishwasher routine and started watching what was going on in the kitchen. The head chef of the restaurant, Billy Sotelo, noticed my interest and asked if I wanted to start working the salad/appetizer station. After a week and a half of that, Chef Sotelo moved me up to the grill station where I finally got to dip my fingers into a whole new side of the kitchen.

Shortly after, the restaurant changed their menu. Chef Sotelo asked for input from all the employees, but he wanted us to make the recipes our own. I quickly thought of guasacaca, a Venezuelan version of guacamole. It’s amazing for empanadas, marinating chicken, fried mozzarella sticks, and hundreds of other uses. I experimented with the recipe until I had it mastered. The chef loved the sauce, but he didn’t love the name: Guasacaca sounds like…something you wouldn’t eat. He called it “Mosiah Sauce” and added it to the menu. It has been a hit with the customers ever since.

That was the first time I was truly able to make a recipe my own, and I’m still very proud of it. I am forever grateful that, at such a young age, I have been able to turn a passion into a career. Now that I’m a chef, I can do what I love and continue to create goals to become an even better chef every day. I know my mother never expected her son to spend his career in the kitchen, but at least now she doesn’t have to worry about me burning her pans.

Mosiah Sauce Guasacaca

Ingredients

• 1 cup sour cream
• 1 peeled garlic clove
• ½ red onion
• ½ red bell pepper
• ½ yellow bell pepper
• ½ jalapeno pepper (or use ½ Anaheim pepper for a milder taste)
• 1 avocado
• 1 cup cilantro
• 1 lime, juiced
• salt

Directions

Combine all ingredients in a blender. Puree until smooth. Adjust salt and lime juice to taste. Enjoy!

With all the chocolates, sugar cookies, gingerbread, fudge, candy canes, and other sweets that bombard us around Christmas, wouldn’t it be great to have a more satisfying treat on hand? Something both festive and filling? Something like…Christmas bagels?

I like to make these Noel nibbles every December to celebrate the season while taking a break from all the sugary sweets. Not only are these Christmas bagels delicious and visually stunning, but they’re also a great excuse to recruit a loved one to help you in the kitchen. Your kids can form great memories of rolling the colorful dough and shaping the bagels while you talk and laugh together. What better way to celebrate the holidays?

Christmas Bagels

(makes 1 dozen bagels)

Ingredients for Sponge

• 10 oz bread flour
• 10 oz warm water
• 0.03 oz yeast
• 5 g malt powder

Instructions for Sponge

1. The night before you plan to make the bagels, make your sponge by mixing all four ingredients together for four minutes. Scrape bowl and mix for two more minutes.
2. Place sponge in a container, cover with plastic wrap, and let it sit at room temperature for at least 1.5 hours.

Ingredients for Dough

• 23.5 oz bread flour
• 9 oz warm water
• 0.15 oz instant yeast
• 0.8 oz salt
• 0.3 oz malt powder
• green and red food coloring
• 1 oz molasses

  Instructions for Dough

  1. Place the proofed sponge into a large mixing bowl and add the water, yeast, salt, and malt powder. Mix.
  2. Divide dough into three equal parts. Add green food coloring to one portion and red to another. Leave the third portion uncolored.
  3. Mix the uncolored dough portion at low speed for 4 minutes. The dough should be slightly firm and a tiny bit sticky. If it’s getting too firm or dry, add a little water. (A softer dough will be much easier to mix and shape into bagels.) Turn speed up to medium and mix dough for 5 more minutes. Repeat this step with the other two portions of dough, one at a time. (If you’re using a mixer, mix the portions in the order of white, green, then red. Otherwise, the colors can get messed up.)
  4. Prepare sheet pans with parchment paper that has been sprayed on both sides.
  5. Working with one portion of dough at a time, scale the dough into 4 oz balls. (If you want to make mini bagels instead of regular size bagels, scale into 2 oz balls.)
  6. On a flat surface, stack the dough balls with one red, one green and one uncolored ball on top of each other. Gently roll the stack on the flat surface until the dough portions combine to form a “snake” approximately 1 inch in diameter.
  7. Shape the rolled dough into bagels by wrapping them around to form a ring. Where the two ends come together, gently roll the seal back and forth until the ends fuse.
  8. Place on prepared baking sheet, spray the bagels with cooking oil, and cover with plastic wrap. Retard dough in the fridge overnight or at least 6 hours. (You can also freeze the dough to be used later.)
  9. Remove the bagels from fridge. Dissolve molasses in a pot of boiling water. Boil bagels in the water/molasses mixture. When the dough starts to expand, flip the bagels and boil on the second side. Using chopstick or a slotted spoon, carefully remove the bagels from the boiling water.
  10. Bake bagels at 375°F for 15-20 minutes or until bagels are lightly golden brown. Allow bagels to cool to room temperature and slice clam-shell style.
  

  This Christmas bagels recipe can be adapted to other holidays and occasions simply by playing with the color combinations. In the past, I’ve made these bagels for Pride Week every year.

  Happy Holidays, and eat well!

This year’s massive turkey shortage may leave people scrambling to find their Thanksgiving turkey.

For years, the price of turkeys has been climbing due to inflation and rising costs of labor, fuel, fertilizer, and food for livestock. On top of that, a particularly deadly strain of avian flu hit in 2022, wiping out over 50 million birds across 43 states, including 6 million turkeys. In Utah’s Sanpete County alone, nearly half a million turkeys have died from the disease.

What does that mean for home chefs?

Well, unless you’re willing to pay an arm and a drumstick for your Thanksgiving protein this year, you basically have three alternatives:

1. Buy your turkey now

If you and your family have your hearts set on turkey, then time is of the essence. Already, 2022 turkey prices in the US have nearly doubled over last year, and prices will likely go up even more as Thanksgiving gets closer and supplies dwindle.

2. Look at alternative meats

Maybe this is the year to skip the tom altogether and grace your Thanksgiving table with a totally different kind of meat. Let’s be honest: many of your guests would probably prefer a succulent braised chicken to a traditional turkey. Chicken is still relatively affordable and easier to prepare, especially if you decide to spare yourself the trouble and just buy a rotisserie chicken this year.

Other meats that have been hits at our past Thanksgiving tables include short ribs, ham, and pork roast. If you want to stay true to history, duck, goose, and fish were probably on that first Pilgrim Thanksgiving table. (Passenger pigeon was also on the fare, but orders for passenger pigeon are no longer being filled.) Fish is an especially great choice to replace Thanksgiving turkey. Fall is the perfect time of year to enjoy fresh trout because their meat is at its peak flavor as they fatten up for winter.

3. Go Vegetarian

Finally, there’s always the option of going vegetarian for your Thanksgiving protein…unless you’re afraid of starting a holiday riot.

Quinoa is a good source of protein, and it's versatile enough to be used in appetizers, salads, entrées, or desserts. Alternatively, you can drive all thoughts of turkey out of your guests’ minds as they dig into a Vegetarian Lasagna Bolognese or a hearty Mac and Cheese.

If you’ve ever longed to replace your Thanksgiving turkey with something more tasty (and less stressful to prepare), this year’s turkey shortage may be just the excuse you need!

Happy holidays from us all at Culinary Crafts. Eat well!

Every year, around this time, our father makes his famous Pumpkin Chipotle Chicken Chili.

Even though Dad is officially retired, he can be seen here in the kitchen practically every day making lunches for the team, helping out in a crunch, or sharing the awesome culinary expertise he gained over decades of catering. His Pumpkin Chipotle Chicken Chili is a favorite with the team here at Culinary Crafts: seriously, it is sooo good! It’s like a spicy, warm, welcoming Thanksgiving hug.

One of the key ingredients in Pumpkin Chipotle Chicken Chili—and in a lot of the other delicious, picante dishes Dad makes—is the combination of seasonings we refer to simply as “Ron’s Spice.” When you mix up a batch of the spice (see recipe below), we recommend making plenty of extra to keep on hand. It’s perfect for kicking up the flavor profile of fish, steak, chicken…basically any protein. The fire of the cayenne is balanced beautifully by the other sweet and savory spices. You’ll be amazed how many recipes will benefit from a little of Ron’s Spice.

Pumpkin Chipotle Chicken Chili

(Makes two gallons)

• 1 cup Ron’s Spice Blend (see directions below)
• 4 lb chicken tenders
• 1 large purple onion, diced
• 4 oz butter
• 2 chipotles, diced
• 4 cloves garlic, minced
• 1 small can tomato paste
• 2 (28 oz) cans petite diced tomatoes
• 4 (15 oz) cans pumpkin
• 4 (15 oz) cans black beans, drained
• 4 cups chicken stock
• 4 cups sour cream

1. Dry brine the chicken tenders by rubbing them in ½ cup of Ron’s Spice and letting them rest for 1-2 hours.
2. In a large pot, sauté the chicken tenders over medium-high heat. Once browned, remove chicken from pot and dice into bite-size pieces.
3. Deglaze the pot with a few Tbsp of water or white wine. Add butter and onion to soak up all the flavor from the browned remains (the “fond”) left over in the pot. Add another ½ cup of Ron’s Spice and the diced chipotles. Let it all bloom together until chipotles are tender.
4. Add garlic and let it brown for 60 seconds. Add tomato paste and stir constantly for 2 minutes.
5. Add diced tomatoes, pumpkin, black beans, chicken stock, and browned chicken. Bring to simmer for 30 minutes, then remove from heat. Add 4 cups sour cream.

Ron’s Spice Blend

(Makes 2.5 cups)

Mix together:

• 8 Tbsp salt (kosher or any other kind without iodine or other chemical additives)
• 4 Tbsp white pepper
• 4 Tbsp black pepper
• 4 Tbsp brown sugar
• 4 Tbsp oregano
• 4 Tbsp chili powder
• 4 Tbsp smoked paprika
• 4 Tbsp garlic powder
• 4 Tbsp onion powder
• 1 Tbsp cayenne

Pro Tips: Any kind of salt will work so long as it has no iodine or other added chemicals. Also, feel free to kick up the heat level with as much cayenne as you and your guests can handle!

Peanut butter and jelly (or jam) sandwiches are icons of American childhood. In fact, the average American kid eats more than 1,500 PBJs before graduating high school and will consume almost 3,000 over their lifetime. The PBJ is a perennial favorite in school lunches and after-school snacks because it's delicious, quick, simple, and cheap to make. But it can be so much better with homemade brioche bread!

If you were like most kids, the sandwiches you grew up on were made with highly-processed, store-bought bread that was...unremarkable. Let’s be honest; the bread was just there to help get the jelly and the peanut butter into our mouths.

Well, it’s time for the PBJ to get an upgrade. Our Brioche Bread PBJ uses a rich, buttery bread that makes the perfect complement to the sweet and nutty goodness inside. And all of it—the bread, jam, and peanut butter—can be made at home fresh from scratch.

BRIOCHE

The star of this next-level PBJ sandwich is the brioche bread.

Brioche is made with eggs and butter, which puts it in the family of breads called viennoisseries, along with baguettes, croissants, Danish pastries, and sweet rolls. It’s so delicious that it’s practically a dessert sandwich! (In fact, this brioche dough can also be used to make mouth-watering doughnuts.)

A word of warning: before you tackle brioche, we strongly recommend using a stand mixer. Brioche dough needs to be kneaded a lot. The butter and egg yolk fat that give brioche its rich flavor also interfere with the ability of yeast to make the dough rise, so the dough is too sticky and thick to be kneaded by hand unless you’re looking for a major workout! Don’t even try using an electric hand mixer or you’ll risk burning out the motor.

Ingredients for Brioche (makes 1 loaf)

• 6 oz. water
• 1.2 oz. milk
• 0.5 Tbsp yeast
• 0.9 oz sugar
• 1 large egg
• 10 oz. bread flour
• 1 oz. all-purpose flour
• 0.75 tsp salt
• 1 oz. melted butter

Instructions for Brioche:

1. Add flours, sugar, yeast, and salt to a mixing bowl with a paddle attachment.
2. In a separate container, mix the milk, butter, and water. Stir and add the eggs. Add the liquid mixture to the dry ingredients in the bowl.
3. Mix on first speed until combined, then continue mixing on 2nd speed for 20 more minutes or until the dough clings to the paddle and the sides of the bowl are clean. Check the consistency of the dough. It should still feel a little bit tacky and have a smooth, glossy surface. You may have to add a little extra bread flour if the dough is too soft.
4. Flour your hands, then place the dough on a lightly floured flat surface. Shape the dough into a single loaf or, if you want to make bun-style sandwiches, divide the dough into six equal parts, then roll each portion into a ball. If you want to give your brioche loaf a weave or other decorative design, place your covered dough in the fridge and let it chill until it can be handled easily. Then you can shape in into whatever beautiful design strikes your fancy.
5. Place the dough into a greased loaf pan or, if you want roll-style sandwiches, divide it into six even dough balls and arrange them on a greased cookie sheet. Cover with plastic wrap and leave in a warm place as the yeast does its magic! In 1-3 hours, the dough should at least double in size.
6. To give your brioche a gorgeous golden sheen, beat one egg and brush the egg wash lightly over the top of your dough.
7. Bake at 350 F for 10 minutes. Rotate the pan and continue baking for another 8-10 minutes or until golden brown and firm.

FREEZER JAM

The jams we make take advantage of the natural sweetness of fresh fruits that are in season. Practically any berry or fruit will do, so feel free to experiment!

Ingredients for Jam (makes 2-3 cups)

• 8 cups fresh fruit—cleaned, seeded, and peeled
• 2 cups granulated sugar (Depending on how fresh and sweet your fruit is, you’ll want to use between 1/4 and 2/3 cup of sugar for each pound of fruit.)
• 1 Tbsp lemon juice (Fresh lemons vary in acidity, so it’s best to use bottled lemon juice.)

You can add pectin, but fruits already contain pectin naturally and will gel on their own. Add pectin if you like your jam to be thicker. (But if you add pectin, use a higher temperature to cook your jam so that the pectin will activate.)

Instructions for Jam

1. Place fruit, sugar, and lemon juice into a large pan. Heat on medium low, stirring to prevent scalding.
2. Continue to reduce jam until desired consistency is reached. At the right consistency, foam will stop forming on the surface of the jam. The best way to make sure your jam is done cooking is the frozen plate test.
3. Cool before use. Unused jam can be placed in labeled containers and stored in freezer or fridge. If you use glass jars, make sure the jars are heated or the jam is cooled before it’s poured into the jars.

Pro Tips: You can speed up the cooking process by using high heat, but you’ll need to stir constantly. Mashing the fruit in advance will also cut down the cooking time which also preserves more fresh flavor.

For peach jam, add 2 tsp cinnamon. For apple butter, use apple juice and add 1Tbsp cinnamon, 2 tsp ginger, and 2 tsp cloves, then simmer and puree.

PEANUT BUTTER

You probably won’t save any money making your own peanut butter versus buying it at that store, but if you’ve come this far making homemade PBJs, don’t you want to go all the way?

Besides, our peanut butter is simple and delicious. A word of caution though: we recommend using a food processor, not a blender. Grinding peanuts into butter will heat up a machine’s motor, and most blenders aren’t up to the job.

Ingredients for Peanut Butter (makes 2-3 cups)

• 2-3 cups dry roasted peanuts (Don’t use more than 2 cups of peanuts unless your food processor is 7-cups or bigger)

Instructions for Peanut Butter

1. Make sure that peanuts are roasted and their skins are completely removed. Also remove the hearts of the peanuts, those tiny nubs between the two halves of the nut. They have a slightly bitter taste.
2. If you want your peanut butter to be chunky, place 1/3 cup of peanuts in food processor and pulse into small pieces. Set peanut pieces aside.
3. Place remaining peanuts into processor and run for 1 minutes. Do not add water. Scrape down the sides with a rubber spatula. Repeat this process until you reach the desired consistency.
4. Pay attention to your food processor’s motor. Don’t let it overheat! Give it a break as often as needed to let it cool down.
5. You’ll see your peanuts turn into a powder, then a dough, and then a paste. Don’t worry. Roasted peanuts will release their own oils, so be patient. Eventually, you’ll end up with smooth, creamy butter!
6. Once your butter is fully processed, you can add a pinch of salt to taste.
7. If you want even creamier butter, you can add a little vegetable oil to your processor. If you want your peanut butter chunky, remove your fully-processed butter from your food processor and gently stir in your peanut pieces from step 2.

Pro Tip: Some people love to add 1 ½ tsp honey. Or you might want to experiment with adding a little cocoa powder and powdered sugar. It’s your peanut butter; you’ve earned the right to go wild!

Best wishes for the new school year and all the school lunches ahead.

Eat well!