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!
Wow it was a busy weekend. We attended the SLC Gluten Free Expo this last Saturday and it was great to see so many of you there! We really enjoy going to the shows where we can talk to folks face to face, particularly when we’re helping to provide solutions to special diet needs. Food is so important and it’s just no fun when you feel like you can’t eat anything you really enjoy!
So thank you to everyone who came out and we hope to see you again next year.
In celebration of the Gluten Free fair we’ll share the recipe for our favorite cream soup mix here, and we’re have a special free shipping code which is good through the end of November. It’s a good time to get your gluten free products, and start stocking up for Christmas. So to use this you trundle over to the Cornaby’s Shopping Cart. Select your products and at the end it’ll have a box for coupons: ShipMeGlutenFree will give you free shipping on any order over $50.00. How cool is that?
Anyway…here’s the recipe for an easy cream sauce base that can be used in recipes or eaten all by itself!
Ultra Gel Cream Soup Mix
⅔ c. instant non-fat dry milk
2 t. chicken base or chicken bouillon
¼ c. Thick Gel or ⅓ – ½ c. Ultra Gel
½ t. onion powder
½ t. garlic powder
½ t. salt
Combine all ingredients in a resealable sandwich bag. Seal, label, date and store in tightly covered container. Shelf stable for up to one month, refrigerator stable for up to six months.
Yield: one packet
*Note: Since this mix doesn’t settle out so it can be made in bulk and used as needed.
Just a quick drive by post as we’re happily spending our Labor Day making ribs and enjoying some family time. There was laboring this morning too which lead to curtains in the right place and a bunch of dishes done, YAY.
Anyway…as you head into your grill-a-thon remember that Cornaby’s Cookine Sauces, like Raspberry Jalapeno, Raspberry Chipotle and Peach Habenero are the awesome on ribs, steaks, chicken, fish and even as a vinaigrette base for a salad. This has been a shameless plug and now we’re off to eat!
Have a great holiday!
Isn’t he sexay?
Today is a special day, and I don’t have a recipe to share…check in on Monday and we’ll be back to normal.
So what is amazing about today? Five years ago, Bunneh and I were legally and lawfully wedded…and then ran away to Disney World for our honeymoon. 🙂 It’s a funny thing to celebrate a Leap Day anniversary since technically the day falls somewhere in that funny space of the witching hour between Feb 28 and March 1. We love it, which is part of why we married on the 29th anyway.
This brings me to the important Food related story of how Bunneh and I started courting. Cause back then we were clueless and just a little dumb. Bunneh and I had known each other for years before his previous relationship ended. When that happened I was still firmly in the friend category and he was in the ‘all women are evil’ place, so we became IM buddies. We chatted online and would attend the same parties and gaming get togethers and as part of these events we always brought food because that’s part of the social bit of hanging out. Over time our mutual friends starting noticing that Bunneh and I were flirting through our food choices. Sometimes we brought things which were competing for best food of the night, sometimes we coordinated our efforts. They were all benefiting because it meant twice as many really good things to eat, but they decided if we were flirting with food anyway that they should help things along. So, without ever telling us, suddenly the only seats in the room happened to be next to each other, or we were paired up in games and such. Being dumb as dirt, the both of us, we didn’t notice this until AFTER we were dating and near engaged. Thanks guys. 😛
So these days do we still flirt with food? Damn straight. We may not take quite as many dishes to parties since we’re pooling our resources now, but we talk food, we experiment together, we analyze everywhere we go to eat and the kitchen is certainly the heart of our home.
No regrets…. I look forward to another five years which is just as fabulous as the first, and five more after that…and…
A couple weeks back Bunneh and I made a pilgrimage to Disney World. We usually do this in March, but decided this year to try for the later season in the hopes of fewer crowds and better weather. It totally worked and we’ll be going in September from now on!
One of our favorite things about Disney is the opportunity to eat very well and to try foods we might not get an opportunity to otherwise. Originally I thought I’d do a series of posts about all the places we ate, but then I decided it would be more fun to simply share a gallery of all the great eats and let you drool along with us.
I can’t wait to go back.
Not this week. The author of the experiment decided to go hang out in France with her sweetie. 🙂 Then she got caught in weather coming back home. So we’ll give her a week to get back in the swing of things and to tell us all about the food in France!
Tomorrow I’ll be on Fresh Living, Chanel 2 in Utah at 1 pm talking about Fruitivia! I hope you’ll tune in!