Tag Archive | Ultra Gel

Mango Chicken Stir Fry

Mangoes have been on sale for the last little bit and I’ve been looking for different things to do with them. Mango Cake is always a fun option, but this time I wanted something savory and light.I had some chicken breast pieces and bell peppers which also needed using so I put everything together to end up with a Mango Chicken Stir Fry. Let me tell you this is a magnificent combination. The dish is chewy and sweet and crunchy with a little bit of spice and goes great over a little baked rice. This was good enough that we ate mango chicken for dinner, and then again for lunch…and another lunch…every scrap was eaten. That’s one of the things I love, a food where the leftovers are just as desired as the first go around!

I found more mangoes on sale this week and I think we’ll be giving this mango chicken stir fry an encore.

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Mango Chicken Stir Fry

1 pound chicken breast, sliced

2 medium mangoes, cubed

1-2 bell peppers, cubed

1 medium white onion, sliced

1 can sliced water chestnuts

2-3 Tablespoons soy sauce

salt

pepper

garlic

ginger

Leftover Teriyaki sauce (optional but gives it a great flavor boost or you can use a dollop of Cornaby’s Peach Habanero sauce if you want more kick!)

Ultra Gel

Heat a large skillet or wok. When the pan is good and hot add 1-2 Tablespoons of oil. Add chicken and cook until mostly done. Add fruits and vegetables and cook until tender. Add soy sauce and spices and cook for 2-3 more minutes. Add Ultra Gel as needed to soak up extra liquids. It’s usually 1-2 Tablespoons depending on how juicy your mangoes are.

Serve warm over rice.

Chocolate Mint Poke Cake

Recently I was put in charge of a friend’s birthday party. This lead me to wandering through my cookbooks and Pinterest page looking for something fun and a little different. I ended up combining a few ideas and ending up at this chocolate mint poke cake. This is a fun cake which starts with a box cake mix, though you could apply the idea to your favorite scratch cake too. This is more a matter of method than specific recipe, though I like using my homemade recipes and Ultra Gel to create the best possible cake.

As a note the term poke cake applies to a lot of cakes where you poke holes in the cake while it’s warm and then pour something over the top meant to soak into the holes. Often this is a pudding or warm sauce. You want to be careful with poke cakes to use enough sauce to keep things moist and yummy, but not so much that the cake ends up a soggy mess.

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Chocolate Mint Poke Cake

1 box chocolate cake mix

Ingredients for cake mix + 2 Tablespoons Ultra Gel and 1/3 cup mint chips (opt)

1 batch Ultra Gel Hot Fudge Sauce

1 batch Thick Gel Chocolate Pudding

1 batch Ultra Gel Whipping Cream whipped with 3 drops green food coloring

Mint chips for garnish if desired

Process:

Make chocolate cake as per the box adding 2 Tablespoons Ultra Gel and 1/3 cup mint chips. After it comes out of the oven allow to cool for 10 minutes then punch with holes. I find it easiest to use the tail end of a wooden spoon.

Pour hot fudge sauce over the cake and allow to fill holes. Give 10 minutes to set.

Layer cool pudding on top of hot fudge sauce.

Layer colored whipping cream on top of pudding and garnish.

Keep cake in the refrigerator until ready to serve.

 

Cast Iron Skillet Cornbread

My husband doesn’t love cornbread. However, he adores me and I love cornbread. So for the last several weeks he has been working on creating the best cast iron skillet cornbread recipe possible. I am the taste tester, and I have to admit it’s a wonderful job.:)

We discovered a few important things in the testing process.

  • Make sure the cast iron is hot when you pour the batter in.
  • Always butter, not lard or shortening.
  • Ultra Gel makes the texture much better and hold moisture but means more buttermilk.
  • Honey or jam is good, but not required for consumption.

Cast Iron Skillet Cornbread

1 cup cornmeal

1/3 cup  flour

1 teaspoon baking powder

¼ teaspoon baking soda

1 teaspoon salt

1 Tablespoon UltraGel (maybe a little more)

1 egg, beaten

1 cup buttermilk

1 spoosh vanilla

2.5 Tablespoons brown sugar

Butter for the skillet (or bacon grease!)

 Place 12” skillet in oven and heat to 400 degrees.   Mix dry team together, then mix wet team.  Just as pan is hot combine teams and add around a tablespoon of butter to the skillet.  Move it around to coat evenly.  Pour in batter and put in oven. Cook for 15 – 20 minutes or until lightly browned, the batter pulls away from the sides slightly and a toothpick comes out clean from the center.

Allow to cool for 10-15 minutes before flipping out onto a wooden board. Serve with toppings as desired.

Mango Chutney

Spring is a glorious time for mangos! They’re not a food which I just like to eat by themselves, however, I love it as an ingredient or a topping. Mango has a unique tart and sweet flavor and a soft, but chewy, texture which goes well with other foods. I’ve had mango several times on top of sushi rolls and love the contrast. The mango chutney recipe I’m sharing today is very good on steak, but also delightful on salmon or other fleshy seafood.

Mangoes are an odd fruit with a large flat seed in the middle. When preparing mangos you want to peel them and slice a small piece off the top and the bottom so you have a flat surface to set it on. Then carve the two large cheeks of fruit off each side and the smaller slices from the edges. Mangoes are slippery and a little sticky, so be careful. You don’t want to lose fingers doing this! Once you have the cheeks off then you can easily work them into slices or cubes. A more traditional way to do this is to skip the peeling and just slice the cheeks off with the skin intact. Then you make a grid pattern through the fruit and flip the skin wrong side out to make the fruit easy to harvest. Either way is fine, but both take a little practice. Look for mangos without soft spots or blemishes and that are relatively heavy for their size. They’ll be the sweetest.

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Mango Chutney

1 mango, peeled and cubbed

2 roma tomatoes, cubbed

juice from one lime

1/2 tsp chili powder

1/2 tsp ground cumin

salt and pepper to taste

1-2 Tablespoons Ultra Gel (This will be determined by just how juicy your fruit is. Start with 1 Tablespoon and allow the mixture to sit before adding more.)

(A splash of Cornaby’s Peach Habanero Sauce is amazing in this too!)

Combine all ingredients and allow to sit for at least 15 minutes for flavors to mesh. Serve with salmon or steak, or with tortilla chips. My son loves this as an option for nachos!

Easy Guacamole

This week is both Cinco De Mayo and Mother’s Day! It’s a good week with some great food available. One of my favorite very easy Mexican dishes is Guacamole, but like many other dips as it sits guacamole tends to go very brown and can start weeping, and you just can’t keep it for more than a few hours. A combination of lime juice and Ultra Gel brings both flavor and fridgability.

Now, I’m not claiming this will totally keep your guac from browning a bit. Avocado just oxidizes at the drop of a hat and the only way to stop that is to eat it fast. However, the combination of the juice and the Ultra Gel really does help and it will keep it from weeping in the fridge, provided no one double dips and contaminates your dip!

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Easy Guacamole

4 medium avocados

Juice from 1 lime

1-2 Tablespoons Ultra Gel

salt

pepper

garlic powder

onion powder

Remove the flesh from the avocados and crush lightly. Mix in lime juice and Ultra Gel until well mixed. Add spices to taste. Eat. To refrigerate: Cover tightly. I press a layer of plastic wrap right onto the dip which does a lot to keep the air way.

Lime Crinkle Cookies

I looove lemon crinkle cookies. I’ve made and eaten a lot of them. A few days ago I wanted to make them, but all I had in my fruit bowl was limes. Undaunted I decided I’d just adjust my favorite lemon crinkle cookie recipe to make a lime one.

You’ll be happy to know that lime crinkle cookies are amazing. They’re not quite as bright as the lemon ones, but I think lime crinkle cookies are more flavorful and a little more mellow. Besides…they’re green, and you can’t go wrong with green cookies!

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Lime Crinkle Cookies

1/2 cup unsalted butter, softened

1 cup sugar

2 Tablespoons Ultra Gel

1/2 teaspoon vanilla

1 egg

Zest of one large or two medium limes

1 Tablespoon fresh lime juice

1/2 teaspoon salt

1/4 teaspoon baking powder

1/8 teaspoon baking soda

1 1/2 cups flour

1/2 cup powdered sugar

In the bowl of a stand mixer combine butter and sugar and beat until light and fluffy. Add Ultra Gel and beat to combine. Whip in vanilla, egg, lime zest and lime juice. In a separate bowl combine dry ingredients except powdered sugar. Fold into creamed mixture. Scrape sides of bowl and mix again. Pour powdered sugar onto a plate. Roll teaspoons of dough into balls and roll in the powdered sugar. Place on baking sheet.

Bake at 350 degrees for 9-11 minutes until bottoms begin to brown. Remove from oven and cool for 2-3 minutes before moving to a cooling rack.

Hot off the Vine – Cornaby’s April 2016 Newsletter

Life on the Farm

It seems like it was just yesterday that it was fall and we were cutting down raspberry vines and putting the farm to sleep, yet here we are at the beginning of another wonderful spring season! Our berry plants are starting to push their way up and fruit will be on the vine by late July with our biggest crops in August and September!

On the road again?

It may feel like we just moved, and we did, but Cornaby’s is on the road again and moving to what we hope will be our permanent home in Payson, Utah. This new location is much more convenient, only a block off of the freeway and will house a retail center for all of the Cornaby’s products including fresh raspberries each season.

Our new address as of April 1st is:

1693 W. American Way

STE 10

Payson, Utah 84651

Come on by and see us!

Where world is Cornaby’s

Winter Fancy Food Show: We love presenting at the Winter Fancy Food Show each year. Held in San Francisco each January the show is a great opportunity for us to meet with new stores and brokers and get our products into more places for you.

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Associated Food Show: Another show that we never miss is the Associated Food show each March. This show takes place at the Salt Palace in Salt Lake City and is a chance to work with the various Associated Food members to expand product lines and find out what their customers are asking for.

We continue to work with great new companies including co packing for a pickle company, working with the Utah School districts to provide nutritious smoothies for students, and producing top notch bakery fillings which are sold around the country.

Product Tip: Cornaby’s Thick Gel

I hear frequently the comment: ‘I bought this Thick Gel and I love it for canning, but can I do anything else with it?’ The answer to this question is a resounding Yes! Thick Gel and Ultra Gel are sister starches, the biggest difference being that Ultra Gel is an instant and Thick Gel must be cooked in order to thicken. However, in those cooked applications Thick Gel is fantastic with a smooth final set, long lasting quality, and superior storage capability. Thick Gel can be used at a one to one ratio with corn starch, though to be honest I personally find I can use just a little less Thick Gel in most applications, so it’s an easy substitute in any recipe calling for corn starch. It even works well in baked applications such as pies where the fruit is tossed in starch before baking. At the bottom of this newsletter is a Thick Gel custard which will put all other puddings in your life to shame. Trust me on this!

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Product Changes: Ultra Gel

We love our Ultra Gel, but after more than two decades on the market we decided it was time to give our packaging a little bit of an update. The contents is the same, the Cornaby’s Ultra Gel you love, but we’ve updated the package to brighten things up and show off a little more of the flexibility Ultra Gel is famous for. The new packaging started shipping at the beginning of the year and should be in your local markets or online outlets at this time.ultragel

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 PR and product specialist, Jana Brown!

Name:  Jana Brown

Position at Cornaby’s: PR and product specialist

How long with Cornaby’s:  From the beginning

Favorite Cornaby Product: Ultra Gel, Jam in a Jiffy, Thick Gel, Jams, Sauces, fruit…she loves it all

Hobbies when not eating Raspberries: Being the mommy of a toddler, cooking and writing

Find us on Social Media!

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

www.facebook.com/cornabysfan Facebook!

www.twitter.com/Cornabys Twitter!

www.pinterest.com/cornabys Pinterest!

www.linkedin.com/company/cornabys-ll LinkedIn!

A Tasty Blast from the Past

Chocolate Custard

Yield: 6 (1/2 cup) servings

¾ cup sugar

5 Tablespoons Thick Gel

½ teaspoon salt

1/3 cup cocoa powder

3 cups milk

2 egg yolks

1 teaspoon vanilla

4 Tablespoons unsalted butter

In a heavy bottomed sauce pan combine sugar, Thick Gel, salt and cocoa powder and mix thoroughly. Add milk and mix to combine. Heat over medium heat stirring constantly until mixture thickens, but doesn’t boil hard. You’ll get some bubbles and popping, but it shouldn’t boil fully. Remove mixture from heat. In a separate bowl whisk egg yolks until light. Add some of the pudding mixture to the egg yolks and stir to combine. Return this mixture to the custard and mix in before returning to heat again just until it reaches boiling. Remove from heat and add vanilla and butter, mixing butter in as it melts. This makes a fairly stiff custard which is perfect for pies or filling éclairs or cream puffs. You may wish to thin slightly with additional milk for just eating. Serve warm or cold. It’s particularly good with whipping cream.

Ultra Gel Whipping Cream

1 pint whipping cream

2 teaspoons Ultra Gel

1 teaspoon vanilla

½ cup powdered sugar (to taste)

Whip cream until frothy. Add other ingredients and whip until thick. Serve. Store remainder of whipped cream in refrigerator for upto 5 days.