PCTV's celebration of food was put on steroids today as the Mountain Morning Show featured several delicious recipes all made from local Utah products. Visit www.utahsown.utah.gov to learn more about the ingredients used in the below featured recipes.
Utah’s Own Utah Truffle Crepe Cake By Carmell Childs
Crêpes Batter Ingredients *6 tablespoons Meadow Gold Butter *3 cups Harmons or Winder Farms milk *6 extra large Oakdell eggs *1 1/2 cups Lehi Roller Mills White flour *7 tbsp. Augasons or Provident Provisions granulated sugar *1/2 tsp. Redmonds Real Salt, fine *Terrels butter or vegetable oil for greasing crepe pan
Vanilla Pastry Cream Ingredients *2 cups Winder Farms or Meadow Gold Milk *1 tbsp. Dutch Mill Vanilla extract *6 Oakdell extra large egg yolks *1/2 cup Augasons Farms sugar *1/3 cup Augasons Farms cornstarch, sifted *3 1/2 tbsp. Meadow Gold Butter Toffee Almonds Ingredients *1/2 cup Nutty Guy’s Almonds, chopped * 2 tbsp Augasons Granulated Sugar * Pinch of Redmond’s Real Salt, fine
Cake Assembly Ingredients 4 oz. Cream Cheese, softened 1/4 cup powdered sugar 3 tsp. almond extract *2 cups Harmon’s or Meadow Gold Whipping Cream *1/4 cup Augasons granulated sugar *1 Utah Toffee Truffle Bar *1 Utah Milk Chocolate Truffle Bar *1 Utah Almond Truffle Bar *2 cups Cornaby’s Fresh Raspberries (when in season) *Kodiak Red Raspberry Syrup the toffee almonds
Method: For the crêpes batter The day before serving the cake, make the crepe batter and the pastry cream. For the batter, cook the butter in a small pan until brown like hazelnuts. Set aside. In another small pan, heat the milk until steaming; allow to cool for 10 minutes. In a mixer on medium-low speed, beat together the eggs, flour, sugar and salt. Slowly add the hot milk and browned butter. Pour into a container with a spout, cover and refrigerate overnight.
To make the crepes, bring the batter to room temperature. Place a nonstick or seasoned 8 or 9-inch crepe pan over medium heat. Swab the surface with the oil or a bit of butter, then add about 3-4 tablespoons batter and swirl to cover the surface. Cook until the bottom just begins to brown, about 1 minute, then carefully lift an edge and flip the crepe with your fingers. Cook on the other side for no longer than 5 seconds. Flip the crepe onto a baking sheet lined with parchment. Repeat until you have 20 perfect crepes.
Method: For the vanilla pastry cream Bring the milk to a boil. Turn off the heat and stir in the vanilla extract then set aside for 10 minutes. Fill a large bowl with ice and set aside a small bowl that can hold the finished pastry cream and be placed in this ice bath. In a medium heavy-bottomed pan, whisk together the egg yolks, sugar and cornstarch. Gradually whisk in the hot milk, then place pan over high heat and bring to a boil, whisking vigorously for 1 to 2 minutes. Press the pastry cream through a fine-meshed sieve into the small bowl. Set the bowl in the ice bath and stir until the temperature reaches 140 degrees on an instant-read thermometer. Stir in the butter. When completely cool, cover and refrigerate.
Method: For Toffee Almonds Spoon sugar over bottom of small sauce pan, sprinkle nuts on top. Let sit over medium heat. When sugar begins to melt and turns caramel color, immediately stir nuts until well coated. Remove from heat and sprinkle with a pinch of salt. Pour nuts onto a small plate. When cooled break apart.
Method: To assemble the cake Whip the cream cheese, powdered sugar and and almond extract until completely combined. Add the chilled pastry cream and mix on medium-high until completely combined. In a separate bowl beat the whipping cream and 1/4 cup granulated sugar until still peaks form. Fold whipped cream into the cream cheese mixture until completely combined.
Lay 1 crepe on a cake plate. Using an icing spatula, completely cover with a thin layer of pastry cream mixture (about 1/4 cup). Using a cheese grater grate a generous amount of Utah Truffle bar over the creme (alternating truffle flavors). Cover with a crepe and repeat to make a stack of 20, end with the best-looking crepe on top. (Save 1/4 cup cream to spread over the top right before serving). Chill for at least 2 hours. Set out for 30 minutes before serving. To serve, spread remaining cream over the top crepe, garnish with raspberries, toffee nuts and grated Utah Truffle Bar. Drizzle Kodiak Syrup over each Slice of cake. Enjoy!!
Utah’s Own Sunday Sausage Brunch Loaf By Marlys Haugo
6 medium Oakdell Eggs 1/4 tsp.. Redmond Real Salt 1 tbsp.. Meadow Gold Butter 1 lg “Hubcap” of Frank Granato Round Loaf Bread 1 lb. Colosimo Red Wine Sausage, browned and crumbled 3/4 c. Uintah Jack Cheese from Beehive Cheese 3/4 c. Mild Promontory Cheese from Beehive Cheese 1/2 lg Sol Food Farms red bell pepper, thinly sliced 1 med. Castle Valley Tomato
Assorted herbs from Ranui Gardens, for garnish In small bowl combine eggs and salt. Melt butter in medium skillet. Add eggs and scramble to a soft stage. Do not let meat get dry. Set aside. Cut the top 1/4 off of the loaf of bread. Clean out the base and top of the bread leaving 1/2 inch for a shell. In bread base, layer 1/2 of the sausage, Then layer 1/2 of both the cheese, red pepper, eggs and tomato slices. Top with remaining sausages and cheeses. Place top on bread loaf. Wrap in foil. Bake at 350 degrees for 30 minutes. Allow to stand for 10 minutes. Place on serving plate and garnish with herbs. Slice as you would a cake and serve.