We’ve been quiet because the first few weeks…and last two really, who am I kidding…of December are crazy! We attend a lot of shows and boutiques and spend a lot of time heads down over vast pots of sweets and jams.
So where are we this weekend? The SLC Dickens Festival! This is happening at the South Town Expo Center in Sandy, Utah, December 11 – that’s tomorrow – through December 14th. They do charge for this event, but there are a bunch of coupons in various papers and online to get half off and (drumroll please) from 10-11 tomorrow morning admission is absolutely free. So come on by and visit us. We’ll be in booth 31, not so far into the maze of shops.
There will be live reindeer at the event, roasted chestnuts, vendors, plays, carolers, dancers and a very jolly special guest in the form of Father Christmas himself. It’s a great event and we look forward to seeing you there. Come spend the day in Merry Olde London, you’ll be glad you did.
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!