Hot Off the Vine – Cornaby’s Newsletter June 2015

Welcome to our new digs!

New PlantAs of last newsletter we were still putting the finishing touches on our new home and we’re pretty much all done! This is an exciting time for us with a new plant, new retail area, new test kitchen and some brand new wonderful equipment! All to keep up with our wonderful customers. So to celebrate we’ll be doing an open house in July. Keep your eyes on our webpage and blog and we’ll let you know the exact date.

Also of very important note, Cornaby’s raspberries (which will be available for purchase in August and September, with maybe a few early comers in July and some late hangers on in October) will be sold at the new plant instead of the farm! This puts everything in one convenient place and it’s a little closer to the freeway for those traveling to get their berries!

Just as a reminder the new address:

150 East 400 North

Salem, Utah 84653

Where in the world is Cornaby’s?

This year we’ve had a great time attending shows at both a local and a national level. In January we returned to the Fancy Food Show in San Francisco. This is our 6th year attending and we always enjoy getting our product out there for others to taste and seeing what’s up and coming in the Specialty Foods category.

Then we had the opportunity to go to the Associated Food Show in March at the Salt Palace in Salt Lake City. Much like the Fancy Food Show this event focuses on great up and coming foods, but these are local companies representing foods found in our local Associated Food Stores.

Associated Food Show

Employee Spotlight!

Here at Cornaby’s we have an awesome group of employees that have done so much toward the success of the company and the love of great products. So we’re turning the Spotlight on our Operations Manager, Dale Allred!

Name: Dale Allred

Position at Cornaby’s: Operations Manager

How long with Cornaby’s: 1 ½ years

Favorite Cornaby’s Product: Raspberry Jalapeno Sauce

Hobbies when not eating Raspberries: Swimming/Biking/Camping

Find us on Social Media!

Can’t get enough of Cornaby’s products and recipes? Find us on social media for more frequent updates!

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From the Blog:

Recipes you might have missed!

Soft Chocolate Chip Cookies

Ultimate German Pancakes

Cream Cheese Krispie Treats

Fudgey Chocolate Chunk Brownies

Oatmeal Bread

Banana Chocolate Chip Muffins

Baked Cheesecake and Raspberry Sauce

Poppy Seed Muffins

Tender Buttermilk Biscuits

Easy BBQ Sauce

Decadent Devil’s Food Cake

Spicy Peach Cobbler

Spicy Peach Cobbler

We’ve made peach cobbler here on the blog before, but like many good things there are lots of brilliant variations which can be worked on a peach cobbler. This particular cobbler came about because I’ve been craving peach cobbler for a few weeks and it occurred to me that I had some lovely peach pie filling in the basement and a few fresh mangoes for pop. You could also add a few sliced canned peaches to bump up the fruit content. All of these things came together to make an amazing peach cobbler. In this recipe we also use a vanilla cake mix and some Thick Gel (Ultra Gel will work too!) to top things off. Ice cream or whipping cream is optional, but very much recommended.

Peach Cobbler

Spicy Peach Cobbler

1 box vanilla cake mix (I like Duncan Hines or Betty Crocker)

2 tsp pumpkin pie spice

2 Tablespoons Thick Gel or 4 Tablespoons Ultra Gel

1 1/2 cups water

1 bottle peach pie filling + one large mango diced

Combine peach pie filling and additional fruit and place in the bottom of a 9×13 inch baking pan. In a separate bowl combine cake mix, pumpkin pie spice and starch and mix well. Add water and mix to combine. Pour over peach pie filling and smooth. Bake in 350 degree oven for 30-35 minutes until cake is done all the way through and golden brown on top. Serve warm with ice cream or Ultra Gel Whipping cream.

And here’s a reminder for the Whipping Cream recipe:

In a stand mixer combine 1 pint whipping cream, 1/4-1/2 cup powdered sugar, 1/4 tsp salt and 1 teaspoon vanilla. Whip until frothy. Add 1-2 teaspoons Ultra Gel and continue whipping until thick and creamy. Refrigerate any whipped cream that you don’t use. It will stay thick and good for several days.

Happy Memorial Day and a quick BBQ sauce

From all of us at Cornaby’s to all of you Happy Memorial Day. We take some time today to remember those who have sacrificed for the freedoms we love, and also to remember those who are gone that we miss so much. Our patriarch and company inspiration Reed Cornaby passed away last year and while he is gone his influence will always be part of our farming and business practices. Please take some time to remember those close to you and share some stories today!

Now, today also tends to make the beginning of grilling season and if there are burgers or steaks in your future that means a great bbq or finishing sauce is always welcome. The Cornaby’s Spicy sauces (Raspberry Jalapeno, Raspberry Chipotle and Peach Habenero) are fantastic for this and require no more preparation than opening the bottle. I spread Cornaby’s Raspberry Jalapeno sauce on some pork ribs (cooked the ribs, spread with sauce and grilled for just another couple minutes to caramelize it) and it was freaking amazing!

But if you want a more traditional BBQ sauce here’s a recipe using Ultra Gel. This is what you’d term a Memphis style sauce with a catsup base. I like Ultra Gel in bbq sauce because it helps the sauce stay thick and adhere to the meat and it’s always sad when you have a great cut of meat and the saucy goodness stays at the bottom of the plate! If you want something a little lighter make up this bbq sauce and then combine half sauce and half mayo or Miracle whip and use it as a spread for sandwiches, burgers or wraps.

BBQ burger

Easy BBQ Sauce

1/3 cup packed brown sugar

1 Tablespoon molasses

1 Tablespoon Worcestershire sauce

1 Tablespoon spicy mustard

3/4 cup catsup

1/4 cup water

1-3 Tablespoons Ultra Gel

1/4 teaspoon garlic powder

salt and pepper to taste

Mix all ingredients together.  Simmer until warm and thick.  Yield:  1-1 1/2 cups.

Tender Buttermilk Biscuits

May 14 was National buttermilk biscuit day. Not that I need a particular holiday to celebrate buttermilk biscuits, but it does amuse me that there is a national buttermilk biscuit day. Actually there are a lot of national food holidays, but that’s beside the point. This one reminded me that it’d been a couple months since we’d last had biscuits and I had a nice 15 bean soup bubbling on the stove which would go nicely with said biscuits, so I whipped up a batch.

I love these buttermilk biscuits. They come together easily and the Ultra Gel helps to keep them tender and moist. My boys decided they were perfect for sopping up the dregs of the soup and I really have to agree. As well if you double the sugar these make a great base for a biscuit strawberry shortcake, but we’ll talk about that later.

Buttermilk Biscuit

Tender Buttermilk Biscuits

1 1/3 cups flour

1/3 cup cake flour

2 Tablespoons Ultra Gel

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 Tablespoon sugar

1/4 cup shortening

1/4 cup butter, cut into small pieces

2/3 cups buttermilk

Preheat oven to 425 degrees. Combine dry ingredients in a medium bowl. Cut in shortening and butter until mixture resembles coarse meal. Add the buttermilk all at once and let stand for 1 minute. Stir just until the dough forms a ball. Turn onto a lightly floured board and knead about 12 times to form a very soft dough. Pat or roll 1/2 – 3/4 inch thick. Cur into rounds. Place on ungreased baking sheet and bake for 12-15 minutes until golden brown.

Soft Chocolate Chip Cookies with Thick Gel

Today (May 15th) is National Chocolate Chip Day. This whole food holiday thing always amuses me, but the very most when the food in question is something I really love, and chocolate chips are something I really love.

So in pondering a recipe to share for such a wonderful food holiday I went back to the classic chocolate chip cookie. What I want in a chocolate chip cookie is a delicate balance of a crisp edge that gives with a satisfying chew and a soft chocolatey center. Then, just to make things hard, I want a cookie that I can keep over night or freeze while maintaining the same qualities because as much as I love my chocolate chip cookies I know better than to eat the whole batch at once. With all of this in mind I went to work with a few adjustments to the recipe, again. Often I put Ultra Gel in my cookies and I do love what it does, but this time I worked with Thick Gel. I get the cookie I want and a cookie that will keep, all good things in my book. And I’m never unhappy to find another recipe to use Thick Gel in. :)

Chocolate Chip Cookies

Soft Chocolate Chip Cookies with Thick Gel

2 1/4 cups flour

1 teaspoon baking soda

2 teaspoons Thick Gel

1/2 teaspoon salt

3/4 cup brown sugar, packed

3/4 cup sugar

2/3 cup unsalted butter, soft

1 large egg + 1 egg yolk

1 tsp vanilla

1 bag chocolate chips (I prefer semi-sweet, but if milk chocolate is your thing I’m not judging)

In a medium bowl combine flour, baking soda, Thick Gel and salt and set aside. Cream together the butter and both sugars until light and fluffy. Seriously, give it 3-4 minutes, even as many as 10, light and fluffy! Add egg, additional yolk and vanilla and mix well. Add dry ingredients in three batches, mixing to combine. Fold in chocolate chips. Now the hard part: put the whole thing into the fridge for at least 30 minutes. Some folks will say as long as overnight. I personally don’t like that and find the resulting dough to be very stiff to work with without getting much benefit from that much chilling. Preheat oven to 325 degrees. I like these cookies big so I use a two ounce disher and can put about 8 per batch. Bake cookies for 12-14 minutes until just barely golden brown around the edges. Allow to cool on the pan for 2 minutes and then remove to cooling racks. Serve warm, or cold, or freeze any option is a good one!

Banana Chocolate Chip Muffins

Many years ago when I was in college at BYU my mother also worked on campus (we even took some classes together which is more fun than one might think). At least once a week we’d get big old muffins from the bookstore and eat at her office or on the go between classes. There was a decadent chocolate thing that we loved, but a close second place were the banana chocolate chip muffins topped with a creamy cream cheese frosting. The only problem with these muffins…well there were two… The were so big that eating a whole one could put a serious hurt on your caloric intake for the day and they dried out way too fast. These were an eat now or forever hold your piece kind of treat, and often I wanted to take half home and freeze it for tomorrow, but that just never worked.

These Banana Chocolate Chip muffins I’m sharing remind me of those muffins I got in school and the afternoons in Mom’s office. However, these are made with Ultra Gel and butter milk and so we’re able to back the calories down significantly, without giving up an ounce of flavor or moisture. They freeze great and you can choose to bake them from mini muffin size all the way up to a bread pan (just adjust your time to appropriate doneness), which is pretty darn cool.

So for Mother’s Day here is my mom’s Banana Chocolate Chip Muffins. (The recipe can also be found in the Ultra Gel Answer Book). Love you, Mom!

banana chocolate chip muffins

Banana Chocolate Chip Muffins

1/2 cup shortening

2/3 cups sugar

2 eggs

1 tsp vanilla

3 Tablespoons Ultra Gel

2 cups flour

1 1/4 tsp baking powder

1 tsp baking soda

1 tsp salt

1 1/4 cup mashed overripe bananas

2/3 cup buttermilk

1 cup chocolate chips or mini chips

Beat shortening and sugar together for 3 minutes. Add eggs, vanilla and Ultra Gel and whip until light and fluffy. Add bananas and buttermilk. Stir in dry ingredients until just blended. Like all quick breads these muffins will peak if over beaten, so mix just until the flour is incorporated. A few lumps won’t hurt anything. Fold in chocolate chips. Fill greased and floured (or lined) muffin tins 2/3 full. Bake for 20-30 minutes until tests done. Let cool for 5 minutes then remove from pans. Cool complete. Eat immediate, or freeze. Particularly good with cream cheese frosting!

Cornaby’s Spicy Cooking Sauces

It seems like everywhere we look right now there’s someone promoting a new spicy sauce and then another one that’s hotter than the last! For me the burn your tongue off ghost pepper sauces don’t do much cause I’m a giant wimp. Not that I don’t like a sauce with a good kick, but there’s a difference between interesting kick and I’m on fire kick. This is where the Cornaby’s line of spicy sauces comes in!

Currently our spicy sauces come in three amazing flavors all based on combining the delicate sweet flavors of fruit with the heat and smoke of peppers. Any of these sauces makes a great grilling or dipping sauce and with a little creativity can be used to top wraps, burgers and even lightly drizzled on grilled vegetables or corn! Yummy!

Peach Habanero

So here’s the run down:

Raspberry Jalapeno:

Sweet Cornaby’s Raspberries combined with pickled jalapenos. Sweet and warm at the same time, with just enough kick to get your attention. Add 1-2 tablespoons to 1/2 cup mayonnaise and spread on hero sandwiches or burgers!

Raspberry Chipotle:

Sweet Cornaby’s Raspberries combined with fiery smoked chipotle. Hotter than the jalpeno with a smoky effect. This is fantastic on robust meats like pork or beef!

Peach Habenero:

Delicate local Utah Peaches combined with spicy fresh habenaros. This one is surprisingly refreshing and the hottest that we make. Add a tablespoon to a bowl of coleslaw and just count the fans!

Soon we’ll have a Strawberry Serano, but that’s still in the works!

So you tell me. What would you put a spicy cooking sauce on and find Cornaby’s cooking sauces at your local Associated Food stores or at www.cornabys.com.