Results of the pie contest voting are in! And I have to say it was a close race and all of the recipes are pretty darn amazing so thank you to all of our chefs!
So on to the winner’s circle. By the narrowest of margins our winner is:
Pie 4: Rum-Raisin, Raspberry, Pear Pie in an Almond Crust!
Our Runner up is:
Pie 2: Apple Cranberry Pie
And our Honorable Mention goes to:
Pie 5: Cool Lemon and Raspberry Pie
Thank you so much to everyone who entered. If everyone will send us their contact details at info(at) cornabys(dot)com we have a participation gift for everyone and our Cornaby’s gift basket for our winner! Your winning recipes will be made up in the Cornaby’s test kitchen and posted in our online recipe book with credit to the chefs!
Keep your eyes on this space. Come January we’ll be asking for your culinary expertise again!
Now in other news: Cyber Monday for Cornaby’s is being celebrated by giving you a $20 discount on a case of 8 ounce jams! Selected flavors only, but what a savings! Order over $50 ship for free. And we’ve extended our two for one Fruitivia savings. Click here to see your options.
We’re loving all the comments on the pie contest. Shoot on over here or here every day and vote! Voting goes through November 30, 2013!
Around here I’m prepping for the big day and my kitchen smells oh so good. I have a pumpkin cake in the oven, custard coming to temp on the stove and two cream cheese pies all ready for their top layer. :) So here are a few holiday savers from Cornabys to you!
1: Stabilize your whipped cream with Ultra Gel! No need for gelatin or for a non dairy whipped topping that is full of oils and sugars. You can stabilize your whipping cream by just adding 1 teaspoon of Ultra Gel when you beat it. (Per pint I add 1 tsp Ultra Gel, 1/2 cup sweetener – to taste, 1/2 tsp salt and 1 tsp vanilla) The whipped cream will stay stable for 3-5 days, which gives you plenty of time to layer it on pies, cakes, cookies, fingertips and anything else needing a little whipping cream!
2: Make gravy from drippings by combining the drippings with a little water and the herbs and spices of your choice. Once you have the flavor right, whisk in Ultra Gel to thicken without having to reboil! Just whisk, wait for a couple minute and serve. Figure about 6 Tablespoons of Ultra Gel per two cups of broth for a medium set. This is perfect for family members going gluten free as well! And if you just love the flavor of a roux based gravy no fear. Make your roux gravy but cut the roux in half and finish thickening with Ultra Gel for astonishing hold in the fridge for next day left overs and sandwiches.
3: This has nothing to do with Ultra Gel…buuut…if your family makes faces over mashed sweet potatoes and marshmallows, try a savory roasted version instead! Wash, peel and dice your sweet potatoes or yams and place in a 9×13″ dripper pan. Toss with olive oil, garlic powdered, parsley, salt and pepper and roast at 375 degrees for about 20 minutes or until fork tender. Serve with a drizzle of butter or a sprinkle of cinnamon sugar. So so good!