Cornaby’s Open House!

RaspberriesThe Cornaby’s Open House is here!

Join us for our Cornaby’s LLC open house and christening of our new operations and sales location! Come and join a tour of our jam making facility and taste some of our newest spreads!

This new location will be where our fresh raspberries are sold this year and those are just around the corner!

Date: July 9, 2015
Place: 150 East 400 North, Salem, Utah
Time: 10 am – 7 pm

Lime Garlic Honey Chicken Marinade

With summer in full swing and July 4th right around the corner tonight I wanted to take a moment and share an amazing chicken marinade recipe. This recipe features fresh lime juice (I warned you I bought a lot of limes), garlic, honey and spices to bring it all together and is a fantastic marinade for chicken or pork, particularly when you cook it up on the grill.

Now, I can hear someone asking, how does this recipe relate to Cornaby’s? Well, because I put Ultra Gel in my marinades, just like everything else. The reason for the Ultra Gel here is simply that if the marinade is thickened just a little it will stick to the chicken better and you’ll get more even coverage and flavor.

Don’t forget that the Cornaby’s cooking sauces are also great marinades. For chicken or fish I’d highly recommend the Peach Habenaro which will give you a lot of sweetness with just the right kick of pepper.

lime chicken

Lime Garlic Honey Chicken Marinade

1/2 cup fresh lime juice

2 Tablespoons Honey

2 Tablespoons olive oil

1 Tablespoon crushed garlic

2 teaspoons Ultra Gel

1/2 tsp salt

1/4 tsp pepper

1/2 tsp red pepper flakes (optional)

Combine all ingredients in a small bowl and whisk well. Move to a ziploc bag and combine with 4 trimmed chicken breasts or pork chops. Push out as much air as possible and flip the bag several times to cover the meat. Refrigerated and marinate for 3-4 hours. On pork this can sit over night. For chicken no more than 6 hours or the chicken will get mushy.

To cook: Remove chicken from marinade and grill for 3-4 minutes on each side until internal temperature reaches 165 degrees F.

Lime Blueberry Muffins

Recently limes have been on sale at my local market and, as I love the flavor, I have a hard time resisting getting a bunch at 10 for a dollar! So with many limes on hand I’ve been experimenting with recipes both old and new and found some real winners.

We’ve visited blueberry muffins before, but this lime blueberry muffin is a unique blend of citrus and blueberry with a moist tender batter around it. The lime is an interesting choice because unlike the lemon blueberry we’ve done before the flavor is more subtle and enhances the blueberry instead of contrasting with it. Not that both aren’t awesome, but I really liked the different option.

The original recipe called for 4 eggs, but I substituted Ultra Gel and some water for 2 of the eggs, cutting back calories, fats and cost! Not to mention the Ultra Gel helps make a very tender muffin which is still soft and lovely after being frozen or even sitting out for a day or two. Speaking of…I’m sure I need a snack!

lime blueberry muffin

Lime Blueberry Muffins

zest of 4 large or 5 medium limes

1 Tablespoon lime juice (fresh)

2 cups sugar

2 Tablespoons Ultra Gel

4 Tablespoons Water

2 eggs

1 cup canola or olive oil

2 teaspoons vanilla

2 cups flour

2 cups white wheat flour (whole wheat also works, but is a little heavier)

1 teaspoon baking soda

1 teaspoon salt

16 ounces reduced fat sour cream

1 pint blueberries (fresh or frozen)

Preheat oven to 400 degrees and prep muffin tins.

In  stand mixer, combine sugar, lime zest and lime juice and mix until thoroughly combined and fragrant. Let sit for 3-5 minutes. Add Ultra Gel and water and beat until smooth. Add eggs one at a time mixing smooth between each. With mixer on low drizzle in oil until thoroughly combined. Add vanilla. In a separate bowl combine flour, soda and salt. Alternatively add sour cream and dry ingredients into creamed mixture in three doses. Mix until just combined. Do not over beat.

Fold in blueberries with a spatula and dose batter into muffin tins. Bake for 20-25 minutes until toothpick comes out clean and tops are golden and delicious.

If you want more lime flavor combine a little lime juice and powdered sugar for a glaze.

Lovely White Sauce

White sauce is one of those basic sauces that we get a lot of questions about. We’ve talked about it here before, but that was specifically a gluten free white sauce (Which is still marvelous, by the way). This time I wanted to share my recipe for a half and half sauce. This sauce is built on a basic flour and butter roux in order to work in the flavors and texture of that style of thickener, but then we finish it with Ultra Gel in order to get a sauce which we can keep in the fridge and holds texture the way we want it to. This is likely my favorite version of this sauce and the one that is my most frequent go to. It’s lighter in calories because we use less butter and a 1 % milk (You can use 2% or whole, I won’t judge) and yet tastes so rich and decadent you won’t miss anything.

White Sauce

Lovely White Sauce

2 Tablespoons unsalted butter

2-3 Tablespoons flour

3 cups milk

3-4 Tablespoons Ultra Gel

This recipe is as much method as it is ingredients. In a sauce pan gently melt the butter at no higher than medium heat. Once it is fully melted whisk in enough flour that all the butter is incorporated into the flour. It will be a very pale yellow color. Keep stirring and allow the butter and flour mixture to cook a little. This will carmelize it and makes for a richer flavor. If you go too long it will turn brown and then burn, so keep a very close eye on what you’re doing. Add one cup of milk, stirring constantly. Unlike adding Ultra Gel you can get some quick lumping with flour so you want to add your liquid gradually and stir like the dickens. Once the first cup of milk is added and thick keep adding milk until all three cups have been added. Bring the mixture to a boil and add remaining milk. Lower temperature and whisk in Ultra Gel until desired thickness is almost achieved. Remember the Ultra Gel will thicken for 3-5 minutes after you stop adding it so always stop before you’re to your desired thickness and give the mixture a few minutes to reach full thickness. If you over thicken just add a little more milk, no problem. Spice with salt, pepper and a little garlic powder and serve warm.

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!

Facebook!

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LinkedIn!

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.