Archive for the ‘Recipes’ Category

Nov 06, 2014

Thanksgiving Recipe: Wild Mushroom & Chestnut Stuffing

With Thanksgiving approaching, we wanted to share this recipe from Colton for Wild Mushroom & Chestnut Stuffing. It originally appeared in an article in the Daily Herald back in 2004, before the Heirloom Restaurant Group had even begun. It is a twist on the classic Thanksgiving stuffing if you are looking for something new to try this year!

We are also introducing Thanksgiving sides from Communal—you can order sides, salads, and desserts in advance through November 22 for pick-up on November 26, the day before Thanksgiving. See the list of sides, salads, & desserts with more information here.

Wild Mushroom & Chestnut Stuffing

  • 6 TBSP canola oil
  • 2 TBSP butter
  • 1 c. diced onion
  • 1 c. diced carrot
  • 1 TSBP chopped garlic
  • 1 TBSP chopped sage
  • 2 TBSP chopped thyme
  • 1 c. cooked chestnuts
  • 3 TBSP honey
  • 2 c. mixed mushrooms (chantrelle, black trumpet, crimini, portobello)
  • 8 c. bread cut into croutons (focaccia, sourdough or baguettes)
  • 3 c. turkey stock
  • 1 egg
  • salt and pepper

Pre-heat oven to 350 degrees. In heavy bottomed sauté pan, melt butter over medium heat. Add onion, carrot and sweat (cooking with no color) for 10 minutes. While this is cooking, cut bread into croutons and toast in oven until dried out, 5-8 min.

When vegetables are ready add garlic, sage, thyme and cook 2 minutes more. In large sauté pan add 1 TBSP canola oil and turn heat to medium. Add chestnuts and toss to coat in oil. Continue stirring chestnuts until they begin to turn light brown. Add honey and continue cooking 2 minutes, until they are nicely glazed.

Pull from heat and when cool chop roughly.

Prep mushrooms by carefully removing any dirt with a dish towel then cutting them into julienne. Place large sauté pan on high heat and warm pan for 1 minute. When pan is very hot add 2 TBSP canola oil and immediately add mushrooms.

Toss to coat in oil then let sit for 30 seconds. When the bottoms begin to caramelize give them a toss and cook for 3 more minutes, until they have released their liquid and have cooked down. Pull and set aside.

In large mixing bowl add cooked vegetables, croutons, chestnuts, and mushrooms. Mix well. Slowly begin pouring stock into mixture while using other hand to incorporate. You want the mixture to be moist but not soggy so you may not need all the stock.

Keep aside in case you need to add more while cooking. Once you have the right amount of stock in, add salt and pepper to taste. Once it is good and tasty crack the egg directly into the stuffing and mix well.

Transfer over to large casserole dish and cover with aluminum foil. Place into 350-degree oven and bake 50 minutes taking care to check during cooking to see if it is drying out and you need to add more stock.

Pull off aluminum foil for the last 10 minutes if you want a nice golden crust on top.

Oct 14, 2014

From the Archives: Fall Recipes

Our blog archive is a hidden resource full of recipes and kitchen tips from our chefs. Here are a few you may enjoy as we settle into the fall season:

Creamy Butter Pumpkin Soup

Whole Roasted Chicken with Apples, Oranges, and Fresh Thyme

Peach Crisp with Vanilla Bean Ice Cream. Although it is too late in the season for peaches, may we suggest a substitution of apples—and you can still stop by Allred Orchards! See their 2014 Harvest Schedule here to see what is available.


What are the tried-and-true recipes you look forward to making each fall?

See more recipes on our Pinterest page or browse our recipe archives.

Apr 29, 2014

Bacon Fat Ice Cream Recipe

bacon fat ice cream2

This recipe comes from our Farm-to-Table dinner featuring Christiansen’s Family Farm & Hog Heaven. Our chefs wanted to bring these featured ingredients into every aspect of the dinner…including dessert!

1 C. maple syrup
3 C. milk
1 1/2 C. sugar
5 egg yolks
12 oz. bacon fat

In a saucepan over medium heat, reduce maple syrup by half.

Add milk and 3/4 C. sugar to maple syrup and continue to heat.

Whisk 1/4 C. plus 2 TBSP sugar and egg yolks in a separate bowl. To create custard ice cream base, temper the egg yolk mixture then combine with milk mixture (this allows the eggs to reach the temperature of the milk without scrambling). To temper, gradually add some of the heated milk to the eggs 1/2 C. at a time and whisk constantly.

In another saucepan, melt remaining sugar (1/4 C. plus 2 TBSP) and add bacon fat.

Cool and add to custard.

Chill 1-2 hours or overnight. Pour into freezer bowl of an ice cream maker and freeze according to the manufacturer’s instructions.

Makes 1 quart.

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Jan 15, 2014

Recipe: Whole Roasted Chicken with Apples, Oranges & Fresh Thyme


This is the perfect time of year to enjoy savory roasted meats with stored apples and fresh in-season citrus. Don’t forget to save the leftovers and make a delicious stock for winter soups and stews.

2 whole chickens
2 apples
2 oranges
10 springs fresh thyme
gizzards from chickens
salt and pepper to taste
olive oil
butter, melted

Heat oven to 425 degrees.

Cut the apples and oranges into large chunks. Combine with gizzards, thyme, salt, pepper and olive oil in a large bowl. Crush the ingredients together with your hands.

Stuff the chickens equally with the mixture and truss the chickens with butchers twine.

Season the outside of the chickens with olive oil, salt and pepper and place in the roasting pan.

Slide pan into oven and roast for 15 minutes or until lightly browned, basting with the melted butter often. Turn the oven down to 350 degrees and continue roasting for 30 minutes or until a thermometer in the chicken reads 160 degrees.

Let the chickens rest for 10 minutes, carve and serve.

Dec 10, 2013

Recipe from Heirloom Party: Key Lime Pie

This fall, Heirloom Restaurant Group employees enjoyed an afternoon at the park full of food, games and good company. Employees were encouraged to bring their favorite homemade dessert for a fun competition between co-workers. One of the crowd favorites was this delicious Key Lime Pie made by Candice, a server at Communal.

Pie Crust
16 graham cracker rectangles, crushed
1/2 cups melted butter

Mix ingredients together, press into large pie pan fully covering the bottom and sides. Bake at 350 degrees for 5 minutes.

Pie Filling
3 cups sweetened condensed milk
1 cups sour cream
3/4 cup lime juice
1 tablespoon grated lime zest

Stir all ingredients together and pour into pie crust.

Bake at 350 degrees for 5-8 minutes, until pinhole bubbles burst on the surface of the pie – do not brown. Chill pie thoroughly before serving. Garnish with lime slices.

This simple and delicious pie is sure to be a big hit at your next holiday party.

Dec 02, 2013

Recipe: Communal’s Homemade Granola

Granola has so many great uses, simply add milk for a quick breakfast, use as a topping for many desserts or eat plain as a yummy on the go snack. Like nearly everything at Communal, granola is made fresh and in-house. Enjoy the following recipe from Communal for your own homemade granola. Go ahead and make a big batch; we’re sure you’ll find plenty of wonderful uses.

6 cups oats
2 cups almonds
1 1/2 cups coconut
2/3 cup sesame seeds
3/4 cup maple syrup
3/4 cup brown sugar
1/2 cup vegetable oil
4 tablespoons warm water
1 tablespoon salt

Mix dry ingredients: oats, almond and sesame seeds.
Mix wet ingredients in a separate bowl: maple syrup, brown sugar, vegetable oil, water, salt.
Mix all ingredients together and spread out on a sheet pan.
Bake at 250 degrees for 24 minutes.

Oct 29, 2013

Cooking Peas

With the weather cooling, this is a great time of year to find to local peas. Freshly shelled peas are great right out of the pod for a quick and healthy snack. They also make a great addition to any salad, but need to be cooked correctly for a nice flavorful addition and not an overcooked, mushy vegetable.

To cook the perfect peas you’ll need a couple things: a pot of boiling salty water, a strainer, and an ice water bath (a bowl or pot full of cold water and ice). First, shell and rinse your peas. Blanch the peas in boiling water for one minute, remove peas from water, place in strainer and submerge in ice-water bath.

This cooking technique will leave your peas with plenty of flavor and texture to be a wonderful addition to any dish.

This cooking technique was featured at one of our Communal cooking classes. 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.

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.

Sep 24, 2013

Recipe: Pan Sauteed Summer Squash with Basil Pesto


August and September are two of the best months for summer squash and basil in Utah County. Have you ever tried the two together? This sautéed squash and pesto dish is full of flavor. Enjoy as a quick side-dish for an upcoming meal.

Basil Pesto

6 cups fresh basil, leaves picked off stems
1/3 cup pinenuts, slightly toasted
8 cloves garlic
3/4 cup parmesan cheese
2 cups olive oil
salt and pepper to taste

Place basil, pinenuts, garlic and oil in blender. Blend for 1 min using the tamper if necessary.
Add cheese and salt and pepper while the blender is running until everything is well combined.

Summer Squash

An assortment of your favorite summer squash (zucchini, yellow crookneck, patty-pan etc.)

Slice squash thinly with a mandolin.
Heat pan with a little oil.
Sauté squash until soft, add desired amount of basil pesto until warmed and well combined.
Transfer to a serving dish, top with cheese and serve immediately.

Sep 09, 2013

Recipe: Roasted Local Sweet Corn with Chimichurri

Fresh ears of corn are nearing the end of their season. Pick some up at a local farm stand or at the Communal Farmers Market and enjoy this delicious recipe. It’s quick, full of flavor and sure to be a crowd pleaser at an upcoming barbecue.