June 19, 2019

July Recipe of the Month: Raspberry Chipotle Grilling Sauce


My favorite part about summer is inviting friends over and grilling dinner in my backyard.
The more summers I have under my belt, the less I spend time on elaborate marinades, seasonings, and spice rubs to be used in advance or as part of the cooking process. I tend to focus mostly on the meat and the fire. If you've got a great cut of chicken, pork, fish, or steak, cook it with a great wood and the let quality shine through in the simplicity.
This said, I do still spend a fair amount of effort on my finishing accoutrements. This Raspbery Chipotle Grill Sauce is one of my staples. It's easy to make. It can be made several days in advance. It goes with everything. The sweet and spicy notes complement and contrast to create wonderful flavor layers. This recipe is a good starting point, but I strongly encourage all grillers to experiment and make it their own.
Eat well!

Raspberry Chipotle Grilling Sauce
Yields 3 cups

8 oz of raspberries- diced
½ cup brown sugar
¼ cup white balsamic vinegar
2 12oz cans chipotle adobo peppers
Kosher salt to taste
Combine all ingredients in a saucepan.
Cook until raspberries break down, then blend the sauce with an immersion blender.
Simmer the sauce, while stirring regularly, until desired consistency is reached.
Season to taste.
Store in an airtight container. Refrigerate overnight. Good in the fridge for 6 weeks.

June 6, 2019

Praise Cheeses!


Utah is the proud home of numerous world class artisan cheese makers. In celebration of National Cheese Day, here are some of our favorites!   Image result for beehive cheese Beehive Cheese
In 2005, brothers-in-law Tim Welsh and Pat Ford left the fast-paced world of software and real estate seeking a simple dream to bring back the local creamery to northern Utah. This artisan’s skill and patience for perfectly ripening wheels make Beehive Cheese some of the best in America. The Beehive Cheese creamery is a modern cheese operation where old-world craftsmanship is embraced and the next generation of artisan cheesemakers are nurtured.

Vegetarian-friendly rennet is used in all Beehive Cheese recipes. Wadeland Dairy’s herd is a mix of Jersey and Holstein cows whose creamy, high-quality milk gives Beehive Cheese its signature butteriness. Beehive Cheese does not standardize their milk. This means that as the milk changes with the season, they adjust their cheese recipe to match the fat and protein levels present in the milk.

All the Beehive Cheese varieties are excellent. Our favorites include the Barely Buzzed, Seahive, Red Butte Hatch Chili, Fully Loaded, and the Aggiano. And did we mention we really love the Barely Buzzed? You can find Beehive cheeses at many local grocers. You can also order online at Be sure to try the Barely Buzzed - seriously we can’t stress this enough!

  Image result for heber valley cheese Heber Valley Artisan Cheese
Heber Valley Artisan Cheese is a small family dairy farm and creamery nestled in the quaint community of Midway, Utah. For nearly 100 years the Kohler family has been producing premium milk – pure, rich & creamy – to delight their consumers. In 2011, the family built a new creamery and began using their farm’s milk to handcraft and age artisan cheese.

The secret to Heber Valley Artisan Cheese is premium milk – the perfect base for cheese making – produced by their 150 dairy cows. These happy & healthy “gals” provide the best-tasting milk because of their superior care. The cows are grass-fed and roam free in mountain-valley pastures with natural springs. The Kohler family has also excluded corn and other GMO feeds from their cows’ diet as requested by their local raw milk customers.

We love each Heber Valley cheese we’ve tried. Our favorites include the Vanilla Bean Rubbed Cheddar, Queso Fresco, Juustoleipä, and all the aged sharp cheddars (2, 4, and 6 years aged). Y

  Image result for gold creek farms cheese Gold Creek Farms
In 2007, Gold Creek Farms discovered an enchanting 130-acre property in Woodland, Utah that had held a producing dairy farm some forty years before. All that remained on the property was an old open-air hay structure and a broken-down milk barn. Wanting to honor the land’s previous use, they decided to create an artisan cheese-making facility, using the milk from their own cows.

All of the Gold Creek cheeses, soaps and lotions are made using the milk and cream from their own Brown Swiss Cows, a cow specifically chosen for the buttery richness of their milk. You may have noticed a trend across all our local artisans - it’s the milk that makes the cheeses taste so delicious!

As with our other artisans, all the Gold Creek Farms cheeses are wonderful. But we do have our favorites: the Drunken Cheddar, the Smoked Cheddar, and the Woodland Blue. Order online at

  Eat Well!  

May 24, 2019

What’s The Difference Between Ice Cream And Gelato?


By Kaleb Crafts Yes, there are differences. Important ones, in fact.
Gelato and ice cream are both frozen custard (milk, eggs, cream, sugar, and flavorings) desserts. They both face the same initial challenge: avoiding crystallization when freezing - i.e. avoiding a grainy custard even after freezing. The differences between gelato and ice cream come from the different approaches to overcoming this challenge. Ice cream is made by constantly and quickly churning the custard as it slowly freezes. Gelato is made by freezing the custard very quickly, under pressure, and with minimal churn. Both processes accomplish the same initial goal, but nonetheless create very different final products.
In addition to a slow freeze, and constant churn, ice cream also uses more cream than milk and relies on a significantly high dairy fat content (typically 14-25%) in order to stay smooth and creamy. Gelato's freezing process allows it to be produced with more milk than cream and a far lower fat content (often 4-9%). Since fats tend to coat the palate and impede the sense of taste, gelato flavors tend to shine through earlier and brighter.
Because gelato is frozen under pressure and with minimal churn, it's far more dense and contains less air. There are some Italian processed gelatos that do have air injected in order to increase the yield. These still have less air than ice cream. Premium gelato contains little to no air. This is why gelato is often described as silkier and more taffy-like.
Since gelato is denser, it stays frozen harder at higher temperatures than ice cream, and is hence often served at warmer temps than ice cream. This also contributes to many flavors shining through very well in gelato since their compounds are better tasted when they and the palate are no so cold.
  It may seem like we're making the case here that gelato is better than ice cream. Quite to the contrary, our point is that gelato and ice cream are so significantly distinct that it doesn't really make sense for them to competeWe enjoy them both. Understanding and appreciating the differences allow us to enjoy them more! Life is short. Eat well.  

May 8, 2019

May Recipe of the Month: Mother’s Day Brunch Cones


Letting Mom sleep in while the kids make breakfast is always a popular gift on Mother's Day. And while it is the thought that counts most, it's always nice when the gift itself is a success too. This simple breakfast is basically fool proof - even for Dad or the kids! And it's beautiful and delicious to boot. Mom is sure not only to be touched, but impressed as well!   Ingredients
  • 6 waffle cones - making your own is a fun activity for kids, but the cones from the store work just as well
  • 1 1/2 cups mascarpone cheese (yogurt can partially or entirely substituted as desired)
  • 2 tbsp heavy cream
  • 2 tbsp lemon zest
  • 1 tsp real vanilla extract
  • fresh fruit - stick to Mom's favorites and whatever is in season, fresh, and ripe. Taking care to have several colors also helps the final presentation.
Whip together mascarpone, cream, lemon zest, and vanilla until fluffy - about 2-3 minutes. Using a piping bag, fill the bottom of your cones with about 1/4 cup of the mixture. If your mixture is thin and likely to drip out the bottom of the cone, you can consider dipping the cone into melted chocolate to create a seal at the bottom. Fill to the top with fresh fruit. Serve and enjoy!

April 22, 2019

April Recipe of the Month: Artisan Deviled Eggs


Easter has come and gone and now you might be left wondering what to do with all those left over dyed Easter eggs! Here are 3 of our favorite deviled eggs recipes! Sure to tickle your taste buds. Tarragon Deviled Eggs
  • 6 hard boiled eggs
  • 1/4 cup mayonnaise
  • 1 tablespoon minced gherkins pickles
  • 1 tablespoon minced shallots
  • 1 tablespoon Dijon mustard
  • 1 1/2 teaspoons of minced fresh tarragon
  • salt and pepper to taste
  • microgreens to garnish
Curried Deviled Eggs
  • 6 hard boiled eggs
  • 1/4 cup mayonnaise
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon curry powder
  • 1/4 teaspoon ground mustard
  • salt and pepper to taste
  • 1 tablespoon diced green onions
  • 4 teaspoon of mango chutney for garnish
Sriracha Deviled Eggs
  • 6 hard boiled eggs
  • 1/4 cup mayonnaise
  • 1-2 tablespoons of Sriracha to taste
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon Worcestershire sauce
  • 1/8 teaspoon sugar
  • salt and pepper to taste
  • black sea salt to garnish
Remove shells from eggs and slice open length wise. Remove the yolks into a small bowl and save the whites for later. Using a food processor or blender, blend together yolks and remaining ingredients. Using a pastry bag and a star tip (I like to use 2110 tip—very large star tip—as it makes the prettiest fillings), pipe the egg yolk mixture into your egg whites and garnish. Enjoy!

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