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recipe - Culinary Crafts

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!

❄ 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.

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!

How To Make Homemade Vanilla Extract

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It only take two ingredients to make homemade vanilla extract. It’s so easy! You’ll never go back to store-bought vanilla extract after making this recipe.

How to make homemade vanilla extract www.culinarycrafts.com

You can even find a fun cute bottle to reuse just like the one pictured here. Or you can use the rum bottle and add in the vanilla beans!

How to make homemade vanilla extract www.culinarycrafts.com

Ingredients

  • 1/2 cup rum
  • 3 vanilla beans

Other things you’ll need

  • Bowl
  • Knife
  • Cutting board
  • Funnel
  • Storage container
  • Liquid measuring cup

Vanilla beans are easier to find that you think. If you prep ahead of time you can order them online. But you can find them in William Sonoma or Harmons here in Utah.

The first thing you do is measure out the rum into a cup. Then take the vanilla beans and make a cut right down the middle as straight as possible. take your knife and scrape out the vanilla beans in one long scoop. Put the beans in the cup with the rum.

How to make homemade vanilla extract www.culinarycrafts.com

Pour out the mixture into a bowl. Using your hands, scrape out any leftover beans in the vanilla pods.

How to make homemade vanilla extract www.culinarycrafts.com

Pour the mixture into your storage container and add in the vanilla beans at the end. It will give the vanilla more flavor!

How to make homemade vanilla extract www.culinarycrafts.com

You’ll want to let the ingredients sit together for at the very least a month, but it’s best to let sit for 3 months before you start using it. Great news, it can last forever! It will never expire.

Here is a side by side comparison of what your mixture will look like right after you put it together and what it’ll look like after 3 months. You can see how much darker the mixture needs to get! Now take a break, put it in your panty, and enjoy some delicious chocolate chip cookies with your homemade vanilla in 3 months!

How to make homemade vanilla extract www.culinarycrafts.com

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

 

Gotta Try Our Panna Cotta

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Summer is in full swing and temperatures are high! Here’s a cool and refreshing, easy to make dessert that is perfect for serving at barbecues and summer soirees. It chills for a few hours before serving, which makes it super easy to serve whenever the time is right.

This would be a great dessert to serve at your Pioneer Day celebration next week!

I featured the panna cotta (along with several other patriotic themed desserts) when I was a guest on KSL’s “Studio 5” earlier this month. Check out the video here!

 

Wishing you a happy, safe and fun-filled summer  — Mary

Here’s a recent video of Mary at Studio 5 with Brooke Walker.

JULY RECIPE OF THE MONTH
Buttermilk Panna Cotta

Serves 8
INGREDIENTS
1/4 cup Water
1 TB. Gelatin
2 cups Cream
2 tsp. Lemon Zest
1 cup Sugar
4 cups Buttermilk
2 tsp. Vanilla

METHOD
1) Bloom gelatin in ice cold water for 10 minutes
2) Heat cream, zest and sugar to low boil.
3) Add gelatin off of heat. Stir until dissolved.
4) Cool mixture to lukewarm stirring often.
5) Stir in buttermilk and vanilla.
6) Pour into ramekins or glasses, (or use push-pop mold as shown at left) and chill at least 4 hours.