Posts Tagged ‘sweets’

Oct 09, 2013

Recipe: Peach Crisp with Vanilla Bean Ice Cream

As promised, here’s a delicious recipe using Allred Orchards peaches. There’s nothing like the sweetness of a fresh, juicy and of course local peach this time of year. It always goes too fast and then we’re anxiously awaiting the stone-fruit season of next year.

Buy extra peaches from the market this week or stop by Allred Orchards to enjoy one of our favorite uses for this fruit… peach crisp. Now just to avoid confusion, this is different from cobbler. Cobbler is traditionally made with biscuits and crisps are traditionally made with buttery, granola topping. Enjoy!

Peach Filling
7 peaches, washed and cut
1 cup brown sugar
1 1/2 cups sugar
1/4 cup corn starch
1 vanilla bean, halved and cleaned

Place peaches in the baking dish. Mix the brown sugar, sugar, and corn starch together and sprinkle on the peaches. Add the insides of the vanilla bean and mix well. Cover with tinfoil and bake for 30 minutes. While peaches are baking prep your crisp.

Crisp Topping
1 pound butter, unsalted
1 1/2 pounds flour
1/2 pound sugar
1/2 pound brown sugar
1/2 pound granola or oats

Press the slightly softened butter though the oven rack, into the bowl. Or just cube the butter with a knife. Add the flour and sugars and cut in the butter with your hands until flaky. Add the granola or oats.

When peaches are soft remove from oven and allow to cool slightly. Pull the tinfoil off, add the crisp topping and cook until brown and crisp. Serve warm with your favorite vanilla bean ice cream.

This dessert was featured at one of our Communal cooking classes this summer. Join us on the first Monday of every month to learn from Heirloom’s talented chefs. Reservations required: Call Communal at 801-373-8000 to reserve your seat today.

Aug 15, 2012

Local Spotlight: Yuki makes artisan shaved ice using real ingredients

If you’ve visited Mountain West Burrito this summer, you may have noticed Yuki, the shaved ice stand perched in the corner of the parking lot.

Yuki is the brainchild of Dan Purdon, a former Heirloom family member. What makes it stand out from the hundreds of other shaved ice stand? Dan makes all of his flavorings from scratch and from real ingredients. He sources the best and freshest ingredients (the menu changes constantly) and, as much as humanly possible, uses local and organic produce.

If you haven’t tried Yuki, yet, you need to. In the meantime, meet Dan! You can find out more about Yuki on Facebook or their website.

What gave you the inspiration for Yuki?

I had a shaved ice in Kyoto, Japan that completely blew my mind.  The flavors were perfect, the ice was super-fine, and it was served in a nice sit-down restaurant with beautiful presentation.  This opened my eyes to a glimpse of what shaved ice could be, if only it were taken a little more seriously.  I told myself right there: I have to bring this to America!

 What’s your method for finding ingredients and creating your syrups?

I’m at the Salt Lake farmer’s market every week; that’s my prime place to scout out new ingredients.  Most of the syrups I make follow the basic procedure for a fruit coulis or dessert sauce.  I do a simple syrup of cane sugar and water, and add just enough of it to the cut fruit.  (The concentrations of the syrup depend on the fruit, but my end goal is to make it taste as natural as possible without oversweetening.)  Then you puree and strain well, and season with a little salt and/or lemon if it needs it.

What inspires you?

In general, I simply love food.  I love interesting ingredients, and I’m eternally tinkering with new flavor combinations.  That’s just what I do for fun; it’s what I’ve always done.  But ever since last year, a huge portion of my food research has been devoted specifically to shaved ice.  So at this point I’m in the habit of looking at just about ANY food and thinking to myself, “could that work?”  My regular customers are great sources of new ideas, too – I believe beet, jalapeno and avocado have all been suggested by customers at one point!

What is your food philosophy?

I have a few basic guidelines that I try to adhere to:

Invest in quality.  Most Americans spend a very low percentage of their income on food, especially when compared to other countries.  That means we’re going out of our way to spend as little as possible on the stuff that we put into our bodies.  I believe this creates a huge amount of problems, both for us individually, and on a much larger scale as it influences our food markets.

Follow the seasons.  Eat what’s good, when it’s good.  It’s cheaper, it’s more fun, and it’s IMMENSELY more delicious.

Go simple, go natural.  Stay away from over-processed foods – keep things as close to their natural state as possible.

Enjoy!  I think it’s possible to become too stressed over the food you eat.  That completely defeats the point, in my opinion.  If you’re not thoroughly enjoying your meal times, I think it’s time to reevaluate life!

What is your personal favorite flavor?

Coffee.  If you’re a coffee drinker, you OWE it to yourself to stop by on a hot afternoon and get a coffee with cream.  It’s simply amazing.

Where do you see yourself in a few years — a storefront? a restaurant? something non-related to food?

I plan to grow steadily with Yuki for at least a few years, so I’ll still be doing the same thing every summer for a good while.  But the off-season is anyone’s guess – that’s what I like about a summer business like this!  This year I’ll be writing a book in Europe, and who knows what the next will hold.  I like having some flexibility to pursue other passions.

What is your book about?

It’s a fantasy novel, completely unrelated to food!  It will probably sound extremely nerdy if I try to describe it 🙂  But I hope to finish it by the end of the year.

From Dan’s recipe file:

Here’s a simple recipe for making a melon syrup.  I used this as I was formulating test recipes over the winter, and it works great with honeydew or cantaloupe.

1 medium sized honeydew or cantaloupe
2.5 c water
2.5 c sugar (can be adjusted depending on ripeness of melon)
1 tsp salt
Juice from 1/4 – 1/2 lemon

Peel and seed the melon, cut up the flesh.  Mix the sugar and water and bring to a boil.  Pour hot syrup over the cut fruit.  Puree syrup and melon in a blender a few cups at a time, and strain into a pot or bowl through a fine sieve.  Season the syrup with the salt and lemon juice to taste.  Use to make great Italian sodas, top ice cream, or for anything that’s delicious with melon!

Dec 22, 2010

Scrumptious Seasonal Delights at Communal!

We’ve got your holiday fix at Communal.  Just in time for some cheer, we’re making Wassail to warm your hands and delight your taste buds.

Allred Orchards’ apple juice, fresh-squeezed orange juice, cinnamon, clove and star anise combine perfectly in this delicious, soothing, wholesome treat.

You’ll love juice and apples from Allred Orchards and their delicious Fuji apples are featured in several of our dishes including another holiday favorite — Gingerbread with spiced apples and whipped cream.

To bring these beautifully spiced flavors and aromas home, try our gingerbread recipe:

  • 1/2 c. white sugar
  • 1/2 c. butter
  • 1 egg
  • 1 c. molasses
  • 2 1/2 c. flour
  • 1 1/2 tsp. baking soda
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 1/2 tsp clove
  • 1/2 tsp salt
  • 1 c. hot water
  • Cream the butter and sugar.  Add the egg and molasses and mix well.  Mix in dry ingredients.  Mix in the hot water. Bake at 350 for 40-50 minutes depending on the size of pan you are using.  If you’re unsure google “gingerbread in (your pan size)” for guidelines.

We serve our gingerbread with apples roasted in apple juice, cinnamon and a pinch of clove and then top it with fresh whipped cream.  Enjoy!

Nov 09, 2010

Junk Muffins

I was cleaning out our refrigerator and realized that I still had a ton of zucchini left from our friends garden. I also noticed that our bananas were definitely past that bright yellow peel me eat me stage.  While most people might just turn to the garbage for a quick cleanup purge of the not so desirable produce, I turned to the cupboard for our huge bag of Costco chocolate chips. One of my favorite things to eat for breakfast or just a quick snack are my Junk Muffins which are named for the fact that there is a ton of random stuff in there and they really are not that healthy, more like a junk food. Even though they are packed full with bananas and zucchini they have a nearly equal weight of chocolate, butter and sugar.  With that said though you may still just want to try these out since they are pretty tasty.

  • 3 eggs
  • 2 sticks of softened butter
  • 2/3 cup packed brown sugar
  • 1 cup white sugar
  • 2 cups grated zucchini
  • 3 bananas, mashed
  • 2 teaspoons vanilla extract
  • 3 1/2 cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup chocolate chips
  • 1/2 cup sliced toasted almonds
  • bake for 18 min at 325
Dec 05, 2009

Hot Chocolate.

4 oz. Amano or high quality chocolate
2 TBS. cocoa powder
2 cups whole milk
1 cup heavy cream
2 tsp. vanilla extract
1/4 cup sugar

Combine milk, cream, vanilla and sugar on low heat. Whisk in cocoa. Add chocolate and stir until smooth. Serve with a dollop of whipped cream and your favorite cookies.

Dec 04, 2009

Warm Chocolate Cake.

In case you don’t live close and can’t come in to try our new dessert, here’s the recipe.

1 lb. butter
1 lb. chocolate
6 egg yolks
6 eggs
1 cup sugar
5 oz. flour
1.5 oz. cocoa

Melt butter and chocolate together and stir until smooth. Beat yolks, eggs and sugar into a ribbon like consistency. Slowly beat chocolate into egg and sugar mixture until smooth. Then slowly stir in flour and cocoa. Do not over mix. Divide into 4 to 6 ounce buttered ramekins and cool at least 2 hours. Bake at 425 degrees for 8 to 10 minutes. Serve immediately with vanilla ice cream and chocolate sauce. Makes 24 cakes.

Oct 13, 2009

Peach Shortcake

Recipe by Chef Alice Waters of Chez Panisse in Berkeley, CA

Yield: 6 Servings


* 1 ½ pounds peaches (about six medium)
* ¼ cup plus 1 ½ tablespoons granulated sugar
* 1 cup heavy cream
* ¼ teaspoon vanilla extract
* 6 baked 2-inch biscuits (see recipe below)
* Powdered sugar for dusting


Peel and slice the peaches; toss with ¼ cup sugar. Whip the cream with 1 ½ tablespoons sugar and the vanilla until it holds soft peaks. Slice the biscuits in half.

To assemble each shortcake, place the bottom of a biscuit on a plate, cover with a scoop of peaches and a dollop of cream, top with the other half of the biscuit, and dust with powdered sugar. Serve immediately.


This is the cream biscuit recipe we use for cobblers and shortcakes.


* 1 ½ cups unbleached all-purpose flour
* 1 big pinch salt
* 4 teaspoons sugar
* 2 teaspoons baking powder
* 6 Tablespoons (3/4 stick) unsalted butter, chilled
* 11 Tablespoons cream


Preheat the oven to 400 degrees Fahrenheit.

In a medium-size mixing bowl, combine the flour, salt, sugar, and baking powder. Cut the cold butter into the flour mixture with a pastry blender until most of the pieces of butter are pea size or smaller. Stir in 10 tablespoons cream until the mixture just comes together. Turn the dough onto a counter top, roll and cut out the six 2-inch round or square biscuits, re-rolling the dough scraps, if necessary.

To bake, place the biscuits on a baking sheet and brush the tops with the remaining tablespoon of cream. Bake for 17 minutes, until golden.

Sep 12, 2009

The Amano chocolate brownie.

It’s back and better than ever.