January 15, 2020
January Recipe of the Month: Quinoa and Winter Vegetable Stuffed Roasted Acorn Squash
1 cup quinoa
2 cups vegetable broth
2 acorn squash
1/4 cup butter
1 tsp minced garlic
1/4 cup onion (diced)
1/4 cup Brussels sprouts(chopped)
1/4 cup carrots(chopped)
1/4 cup kale(chopped)
1/4 cup turnips(chopped)
1/4 cup parsnips(chopped)
1/2 cup balsamic reduction
salt and pepper to taste
Cut your acorn squash in half. Scoop out the inside of the acorn squash and remove pulp and seeds. Oil, salt and pepper the squash and cook in an oven at 375 degrees for 30 minutes or until tender.
Using a sieve, thoroughly rinse quinoa until water runs clear. Place rinsed quinoa and broth, and salt into a 4-quart saucepan. Bring the mixture to a boil over medium-high heat, then reduce heat to a low. Cook until the quinoa has absorbed all of the water, about 10 to 20 minutes. Remove the pot from heat, cover, and let the quinoa steam for 5 minutes.
Melt butter, add 1 tbsp of olive oil and diced onion. sautee until onions are translucent- 2-4 minutes. Add vegetables and garlic. Sautee until vegetables have a golden color on the outside and are tender in the middle- 5-7 minutes.
Toss quinoa and veggies together. Salt and pepper to taste. Take this mixture and fill the center cavity of the in roasted acorn squash. Drizzle with balsamic reduction. Serve hot.
December 12, 2019
December Recipe of the Month: Candy Cane Danish
1 1/3 tsp Active dry yeast
1/2 c warm water(98-102 degrees)
2 oz brown sugar
3 TBSP sour cream
1/2 tsp vanilla
3 oz eggs( 1 large egg and 1 yolk)
1 oz butter(melted)
11 oz all-purpose flour
1/2 tsp salt
pinch of cardamom(optional)
4 oz butter
1/2 cup of cherry/ raspberry/ strawberry jam
4 oz cream cheese
1 oz egg( the egg white from above)
3 TBSP of brown sugar
2 TBSP butter
1 cup powder sugar
1/4 tsp vanilla
1-3 tsp milk
Add Yeast and Sugar to warm water in mixing bowl- use your dough hook attachment. In a separate bowl, melt butter and add sour cream. mix until combined. Add vanilla and eggs to slowly add them to butter mixture. Add butter/egg mixture to your water. Mix just until combined. Add flour, salt, and cardamom. Mix until the dough pulls away from the sides. Refrigerate dough for 2 hours.
In the meantime, mix together butter and flour for lamination. Place in between two pieces of parchment and press into a 5x4" rectangle. Place in the fridge until the dough is ready. Butter should be cold for lamination but don't put in the fridge for longer than 30 min or it will be too hard.
You will now laminate your dough- see our last week's blog post for the in-depth instructions on how to do this. 3-4 turns for danish dough. About 1 less than you would do for croissant dough.
Pull out and roll out into a rectangle that is about 1/4" thick and about 18x8".
Take a pair of kitchen sheers and cut 1 1/2" strips on the long side of your dough. They should be about 3/4" thick. You should get about 24-30 on each side. Make sure to count so you have an equal amount for the pleating.
Mix together your favorite kind of red jam(Our pastry chefs use their homemade whole fruit jam!) And cream cheese, egg, and sugar. Set aside. The mixture should be kind of thick, similar to a filling for a cheesecake.
Using a pastry bag, pipe a stipe of your filling directly in the center of your pastry dough. Your stripe should be about 2" wide. You want a nice amount inside but not so much it explodes out of the pleating while baking.
Then you will take the strips you cut and alternating each side pleat them together. Make sure to kind of tuck them into each other and pinch so your pleats don't come undone while baking.
Once you have it pleated transfer to a parchment lined sheet pan. Gently shape into a candy cane.
Let rest and rise until it has grown a little less than double. I like to brush mine with cream and sprinkle with turbonado sugar but that is optional.
Bake at 350 for 25-30 minutes. Pull out and cool completely,
Mix together butter, powder sugar, vanilla and milk to make an icing and glaze over the top.
If you have any questions let us know! Happy Holidays!!
December 4, 2019
How to laminate dough
The DoughGenerally, pastry is made using enriched dough - a dough that has a higher concentration of sugars, fats, and/or dairy. Your specific application and desired final result will determine which particular recipe you may use. Whole milk is a very common dairy in pastry recipes and creates you a very flakey dough that crisps well. Using sour cream in lieu of milk to make your pastry softer and more supple. Brioche creates is signature light and airy texture by going heavy on the eggs. We have included one of our favorites and broadly applicable recipes below.
Pastry dough needs a flour with enough protein to hold all the fats together. However, too much protein when overworked by the lamination process will create a tough dough. Cake flour won’t have enough structure. Bread flour will get too tough. All-purpose flour is your best bet for nearly all pastry.
As with all food, the ingredients matter more than the tools or the procedure. And since butter is a key ingredient in pastry, don’t cut corners here. We recommend a high fat / European (sometimes labeled Irish, French, English, etc.) butter. European style butter is perfect for laminating dough because it has a much higher fat content (~97% vs ~80% in American style butter), as well as it tends to have a stronger savory flavor. The higher water content in American butter will steam when baking, creating puffs in the layers. Yes, this makes your pastry fluffy, but not flakey. And when you taste the fluffy and flakey side by side, you’ll know which the flakes are what we’re chasing!
Turning: Creating the LayersBuilding the layers in pastry dough is a laborious but intuitive procedure we call turning. With each turn, you fold the dough (which creates more layers of dough and butter), and then rolling thin so you can create even more layers through more turns. With each turn, the layers increase by more (often double or triple) than the turn before, so you end up creating a lot of layers quickly. The more turns you complete, the more layers your final pastry will have The more layers you have, the flakier your pastry will be. .
Calculating the layers you’ve created can be confusing as the layers grow exponentially. We generally use a tri-fold turn. Think of rolling your dough into a rectangle (like a piece of paper) and then fold your dough into thirds (like a letter). We find the tri-fold helps maintain precise control and consistency. So, once you have done the initial turn of dough with butter, 3 layers will have been created. On the next turn, tri-fold again, you will have 3^2 or 9, on your third turn 3^3 or 27, on your fourth turn 3^4 or 81, etc.
Different types of pastry generally have a specific range of layers.
- For Danishes, turnovers, pain au chocolat, beef wellingtons, etc: 27 layers or 3 turns
- For croissants: 81 layers or 4 turns
- For kouign-amanns: 243 layers or 5 turns *Note when laminating for kouign-amanns you are creating layers of dough, butter, and sugar
- For puff pastry: 700-2000+ layers or 6-7 turns *Note the final count should vary on preference and application. For example, with a weighted pastry like mille feuilles, you’ll want more layers. Whereas, you’ll want fewer layers for a classic puff pastry.
Culinary Crafts favorite recipe for pastry
- 1 1/3 tsp Active dry yeast
- 1/2 c warm water (98-102 degrees)
- 2 oz brown sugar
- 3 TBSP sour cream
- 3 oz eggs ( 1 large egg and 1 yolk)
- 1 oz butter (melted)
- 11 oz all-purpose flour
- 1/2 tsp salt
- 4 oz butter
Refrigerate dough for 2 hours.
In the meantime, beat your butter.You can cheat a little and use your mixer for this, but we recommend doing this by hand with a rolling pin, since the butter will incorporate less air and stay colder. You want the butter to be as dense and cold as possible, while still having made it pliable. You can sprinkle the butter with a small bit of flour so it doesn't stick to the counter or your pin if needed. You may need to fold your butter and pound out multiple times. Fold the butter into roughly a 4”x 5” rectangle (should be ~¼” thick), place in between two pieces of parchment and set in the fridge. Remember, the butter should be cold but still pliable. Getting the butter to ~60 F (or about 15 minutes in the fridge) is a good target. Timing the butter and dough to be ready to leave the fridge at the same time is a good strategy. Roll your dough into roughly a 15” x 6” rectangle (3x wider and 2” longer than your butter rectangle). Place your chilled butter right in the center of the dough. Then fold the long ends of the dough over to cover the butter (like folding a letter). Because of the tri-fold, your rectangle of butter and dough should be roughly 5” x 6” again. Now roll out the small rectangle until it’s back to 15” x 6” again. Rotate the dough 90 degrees, and tri-fold again (in a new direction this time). The 90 degree rotation will bring the open ends to the center and help keep the butter inside your dough. Fold and roll repeatedly - making a 90 degree rotation with each turn - as appropriate for the desired number of layers. Patience is key to successfully making great pastry dough. When you roll out the dough and butter, your focus on rolling carefully with gentle, even pressure, using a rolling pin. Do not try to muscle the butter in or press too hard. It should take 8-10 minutes for each fold. Focus on rolling the dough out in one direction towards the open ends. Rolling the dough along the 6” length. Back and forth, consistent and gentle until butter is incorporated. Throughout this process, you want to keep your dough about 60 degrees —not quite refrigerator temperature, but colder than room temperature. Depending on the temperature of your working space you may be able to do 2 turns in between chilling. At this point you have laminated dough. You’ve done the hardest part. Congratulations! Now simply shape and bake as appropriate for your application. Check in next week to see one of our favorite holiday recipes using your laminated dough!
November 20, 2019
Delicious Fall Harvest Pop Up Restaurant at the Tasting Room
Cocktail hourTo start off the evening, Pop Up guests enjoyed two passed hors d’oeuvres! The first on the list of dishes being passed was our classic butternut squash soup sip topped with Slide Ridge Honey apple cider cream and toasted Utah pepitas. A soup sip is a simple yet delicious way to warm up your appetite as the weather gets colder.
Drake’s Family Farms goat cheese and Red Rock pistachios on a smoked Utah peach was the star of cocktail hour. We love to smoke fruit! It is an unusual addition to some of our fruit dishes that is always a pleasant surprise! With our late winter last year, we still had fresh watermelon come fall. This lent to making a beautiful signature cocktail for the evening. We made the Green River Mule that’s made from Green River watermelon which we froze into a granita, Jackson Hole ginger beer, fresh Utah mint, and Sugar House vodka.
We started our 10-course dinner with an amuse-bouche. Amuse-bouche translates to “entertained or amused mouth” so this amuse-bouche for the evening was a brown butter and Utah acorn squash mousse on a dried Mountainland apple and sage crisp certainly was a delight to the pallet! What makes our Pop-Up Restaurants different from our standard events we cater? So many things but one of our favorites is that our pop up restaurants is a show where the food is the star! While enjoying a spectacular 10-course meal you get to watch our chefs prepare it all right in front of you. Every step will dazzle you. So this simple Snuck Farm greens with roasted Utah butternut squash, wild mushrooms and shallot duxelles with Slide Ridge honey vinaigrette became one of the favorite courses of the guests. Our chefs come out with large mezzaluna knives and chop huge bunches of greens at speeds that would astound you. The squash is toasted with torches table side. The mushrooms and shallots were then flambeed and sauteed to perfection. It was all plated with finesse and grace. A simple salad became enthralling. No Culinary Crafts event is complete without our house-made artisan bread! Guests enjoyed our black pepper brioche paired with our Utah sea salt butter and our Utah pumpkin cornmeal roll paired with our house-made Cox honey cranberry compound butter. We love sharing our love for fresh artisan bread! We have loved the resurgence of fondue! We as a society have fallen in love with fondue again! Dipping things in cheese is a passion of ours- and why not it is fabulous!! For our next course, we served individual fondues to each guest which featured local tomatoes and Drake’s Farm goat cheese. This flavorful dish had guests licking their plates! As we love to keep things local, we love to serve trout as often as we can. We are always delighted to show off another local vendor, Riverence. They are raising our favorite trout in these here parts! Many local Utahan’s are used to the usual river trout often caught in Utah, but their Ruby Red Trout is a trout unlike you have ever eaten. Our guests enjoyed delicious mesquite-grilled trout with Mountainland granny smith apple chutney grilled fresh minutes before plating. No fall meal would be complete without squash. Our trout was served with squash sauteed in pine nut butter and torches tableside! It was a perfect complement to the trout.
For our first entree course, we wanted to keep things warm and very fall so we served a Chicken Honfleur soup! Serving the soup in a miniature sugar pumpkin added an extra holiday flair! Check out the November recipe of the month on our blog for the Chicken Honfleur recipe. Every single Culinary Crafts recipe we share is something you can serve to your friends and family!
The second entree of the evening was our sous vide ribeye from Double Ranch served with cowboy caviar, sweet Daley’s bacon and torched shishito peppers. Sous vide is one of our favorite ways to cook during the fall and winter. It lends to the perfectly cooked piece of meat every time and cooked perfectly all the way through. This ribeye we sous vide for 5 hours and then, using handheld torches, we added that idyllic crust and grill marks to the outside. This method lets us serve all our guests the best and freshest product all year round!
At the end of every meal, we host we like to end with a tasting. We love to feature and educate about our local artisans. The iconic cheese and chocolate pairing was a perfect way to end this fall evening. The cheese menu of the evening included Deer Valley Truffle Double Cream, Beehive High West Whiskey Cheddar, Heber Valley Orange Rosemary, and San Luca Parmesan Reggiano. Each cheese has its own unique flavor profile all of which are made right here in the Beehive state! Did you know that one of the top chocolate companies in the world is right here in Utah? Amano’s use of Italian and French confectionery techniques brings out the natural flavors of quality cocoa beans which showed in their Morobe, Madagascar, Dos Rios and Ocumare chocolates we served during the Harvest Pop Up.
Decadent dessert to end the eveningNo dinner is complete without dessert! To end the wonderful evening, we served our flambeed Utah apple and plum crostata with vanilla pastry cream and our signature zabaglione gelato. It was a decadent end to this beautiful meal. As you read through this menu, it may have surprised you that the food kept coming. Dish after dish. How could guests have enjoyed this delectable dessert? At Culinary Crafts we believe in slowing down the eating experience. Meals are meant to be enjoyed and a leisurely affair. Our pop up dinners usually last 4-5 hours. Our biggest recommendation when planning your next event- from a wedding to your next family meal is to slow down, enjoy the moment and relish every bite. It isn’t something to check off your list. It is the highlight of the day. This fall season slow down and enjoy your company and every bite. In addition to all the local creations we got to create for this event, and the joy of hospitality we got to share with our guests, one of the most rewarding parts of our pop up restaurants is that each time we get to partner with one of our favorite local charities and donate the profits to them! At this specific pop up we partnered with The Green Urban Lunchbox! Check out their vision! They are doing amazing things: https://www.thegreenurbanlunchbox.com/. We loved hosting this incredible Harvest Pop Up at the Tasting Room in Salt Lake City and hope you join us at our next Pop Up Restaurant!
November 6, 2019
November Recipe of the Month: Chicken Honfleur Soup
Chicken Honfleur in a Miniature Sugar Pumpkin - Yield 10 servings
- 3 lbs of shredded turkey or chicken thighs
- ¼ cup unsalted butter
- 8 oz shallots - finely diced
- 2 tsp garlic
- 2 ⅕ lbs mushrooms - sliced. You can use your favorite type of mushroom. We love wild mushroom varieties such hon shimeiji and chanterelles. Button mushrooms and portobellos are also great choices.
- 2 ½ apples - cored and sliced - you can use your favorite type of apples but Fuji and Green apples work really well
- 2 cups of brandy - we recommend Calvados apple brandy since it really brings out the apple flavor in this soup
- 2 cups heavy cream
- 1 cup fresh thyme
- 3-6 bay leaves
- 3 cups chicken stock
- In large Saute pan, melt butter. If using chicken thighs, add chicken thighs and brown on both sides. Remove from pan and set aside. If using leftover turkey, add as directed later in the recipe.
- Add shallots to pan, saute until shallots appear translucent.
- Add garlic, mushrooms, and apples. Sautee for 2-4 minutes all ingredients are softened and the apples have started to release some of their juice.
- Add brandy. This will deglaze your pan and incorporate all that flavor stuck to the bottom of your pan.
- Add thyme, bay leaves, chicken stock, and cream. Bring liquid to a simmer and continue to simmer until liquid is reduced by a third- about 10 minutes.
- Add chicken thighs and simmer 5-7 minutes. Salt and pepper to taste.