Tag Archives: Holidays

Tour the USA (Northeast) – Blueberry Cornmeal Pancakes with Chipotle Maple Syrup

Chipotle Maple Syrup

  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 cup water
  • 3/4 tsp. maple flavoring
  • 1 tsp. (or more to taste) Art of Chipotle, Chipotle Paste

In small saucepan, bring water to boil over medium-high heat.  Gradually stir in sugars until dissolved.  Stir in maple flavoring and Chipotle Paste.  Refrigerate.  Makes about 2 cups of syrup.

Blueberry Cornmeal Pancake Ingredients:

  • 1 1/4 cups flour
  • 1 cup cornmeal
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 pinch salt
  • 2 1/4 cups buttermilk
  • 2 eggs, separated, plus
  • 1 egg white
  • 3 tablespoons dark brown sugar
  • 1 cups fresh blueberries or if frozen, use unsweetened berries 
  • 1 tablespoon vegetable oil
  • In a small bowl, stir together the flour, cornmeal, baking soda, baking powder and salt; set aside.   In a large bowl, whisk together the buttermilk, egg yolks and sugar, set aside.   In another large bowl, using an electric mixer, beat the egg whites until stiff peaks form.  Add the dry ingredients to the buttermilk mixture and stir until blended, then gently fold in the egg whites.  Stir in the blueberries.  Heat 1/2 teaspoons of oil in a large nonstick skillet over medium heat.  Using 1/4 cup of batter for each pancake, make 4 pancakes, cooking them about 4 minutes on each side or until golden brown.  Add 1/2 teaspoons of oil to the skillet before cooking each batch.

    Tour the USA (Northeast) – Orange Cake with Cranberry Orange Chipotle Curd

    Orange Cake

    Makes 3 (9-inch) layers

    • 2 1/2 cups sugar
    • 1 1/2 cups shortening
    • 1 teaspoon vanilla extract
    • 2 teaspoons orange extract
    • 3 3/4 cups cake flour (sifted)
    • 4 1/2 tablespoons dry milk
    • 1/2 teaspoon salt
    • 4 1/2 teaspoons baking powder
    • 1 1/2 cups water
    • 7 egg whites

    Cream sugar and shortening, then add extracts.  Sift dry ingredients and add alternating with water.  Beat egg whites until firm; gently fold them into the batter.  Bake at 350 degrees for 30 minutes in three greased and floured 9″ pans.

    Cranberry Orange Chipotle Curd

    • 1 cup sugar
    • 4 1/2 tablespoons cornstarch
    • 1/4 teaspoon salt
    • 1 1/2 cups fresh orange juice
    • 1/2 cup water
    • 4 egg yolks beaten
    • 1/4 cup butter
    • 3 tablespoons orange zest
    • 3/4 teaspoons orange extract
    • 1/4 cup Art of Chipotle, Crazzberry Fiesta

    In saucepan, combine sugar, cornstarch and salt.  Stir in orange juice and water.  Bring to a boil, stirring constantly.  Stir a little of the hot mixture into the 4 beaten egg yolks, then add the 4 yolks to the saucepan of hot mixture.  Boil for one minute.  Add butter, zest and orange extract.  Let cool and then stir in 1/4 cup Art of Chipotle, Crazzberry Fiesta Sauce.  When both the cake and the curd have cooled, spread between layers and on top of cake.

    Refrigerate cake before frosting.

    Orange Buttercream Frosting

    • 1/4 cup butter, softened
    • 2 cups powdered sugar
    • 1 tsp grated orange peel
    • 3/4 teaspoon orange extract
    • 2-3 tablespoons orange juice

    Cream butter until light and fluffy.  Beat in the powdered sugar, orange peel and orange extract.  Add orange juice to achieve frosting consistency.

    Touring the USA (Northwest) – Chipotle Mushroom Burger

    Mix 2 lbs. lean ground beef with 3 Tbsp. Sweet Heat Addiction, Smokey Red Sensation or Fresh Cream Indulgence and 1 tsp. salt.  Pat into burgers and grill. 


    • 1 lb. mushrooms, cleaned and chopped (to roughly the same size).   Do not wash mushrooms, but wipe down with a damp cloth, otherwise they can become soggy.
    • 2 tbsp olive oil
    • 2 cloves of garlic, minced

    Heat the oil in a low-sided saucepan or skillet.  Use medium-high heat.  Be careful not to heat the oil too much, or it can ruin the recipe.  Spread the oil around by moving the pan.

    Add the minced garlic and saute for 1-2 minutes.  Add the mushrooms and cook until they are hot and have turned a darker brown color.  Move around with a wooden spatula once one side seems done.  This usually takes about 5 minutes.  Do not overcook and use a big enough pan so that the mushrooms are not overcrowded, so that they don’t stew in their own juices.   If you are cooking a lot of mushrooms, cook them in batches instead of one large batch.

    Spoon the mushrooms onto the burgers and serve.

    Grilled Crazzberry Chipotle Turkey

    • 1 whole turkey, about 10-12 pounds
    • 2 cloves garlic, minced
    • 1 teaspoon dried oregano
    • 1/2 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1 stick butter
    • juice of 6-7 limes

    Crazzberry Chipotle Topping:

    • 1 bottle AOC Crazzberry Sauce
    • 1 small onion chopped
    • 4 tablespoons orange juice
    • 4 teaspoons orange zest
    • 1/4 teaspoon salt
    • 2 teaspoons ginger, minced
    • 1 – 2 tsp AOC Gourmet Paste, or more to taste

    Preheat grill to medium-high heat. Butterfly turkey for faster and more even cooking. Remove excess fat. Wash turkey and pat dry.

    Using a small saucepan, melt butter, then add the garlic, oregano, salt, pepper, and lime juice.

    Place turkey on the grill skin side down, coat well with butter mixture and cook for 15-20 minutes. Turn, coat the other side with butter mixture, and cook and additional 15 minutes.

    Reduce heat to medium low, and cook for about 2 hours, basting with butter sauce about every 15 minutes until internal temperatures reach 165 degrees.

    Remove from gill and allow to rest 15 minutes before carving.

    To prepare Chipotle Crazzberry topping: Combine all ingredients about 15 – 20 minutes before ready to serve, and allow to stand to combine flavors. Can be prepared ahead and refrigerated. May be brought to room temperature before serving according to taste.

    Crazzberry Cream Cheese Coffee Cake

    2 1/4 cups all-purpose flour
    1 1/4 cup granulated sugar, divided
    3/4 cup butter, chilled
    1/2 teaspoon baking powder
    1/2 teaspoon baking soda
    1/4 teaspoon salt
    3/4 cup sour cream
    2 eggs, divided
    1 teaspoon vanilla extract

    1 (8 oz) package cream cheese, room temperature
    3/4 cup Crazzberry Fiesta chipotle sauce or
    (mix 1/2 cup Crazzberry and 1/4 cup Raspberry Jam)
    1/2 cup sliced almonds

    Preheat oven to 350 degrees

    Grease and flour bottom and sides of a 9 inch cake pan.
    In a large bowl, combine flour and 3/4 cup sugar. Cut in butter using a pastry blender or fork and work into coarse crumbs. Set aside 1 cup of crumb mixture.

    Into the remaining crumb mixture, add baking powder, soda, salt, sour cream, 1 egg and vanilla extract. Blend well.

    Spread batter over bottom and 2 inches up sides of pan. Batter should be about 1/4 inch thick on sides.

    In a small bowl, combine cream cheese, remaining sugar and 1 egg and blend well. Pour over batter in pan. Carefully spoon Art of Chipotle Crazzberry sauce evenly over cheese filling.

    In a small bowl, combine the 1 cup reserved crumb mixture and sliced almonds. Sprinkle over the top.

    Bake in a 350 degree oven for 45-50 minutes or until cream cheese filling is set and crust is golden brown. Cool 15 minutes. Remove sides of pan. Serve warm or cool, cut into wedges.

    Cranberry Chipotle Sauce


    8 oz. can jellied cranberry sauce
    1-2 tsp. Gourmet Chipotle Paste
    1/4 cup Crazzberry Fiesta Chipotle Sauce
    1/2 cup apricot or peach preserves
    1 Tbsp. orange juice

    Stir together all ingredients and bring to a boil while stirring. Reduce heat and simmer for 5 minutes. Stir occasionally. Chill before serving.

    Chipotle Mashed Sweet Potatoes

    • 8 large yams or sweet potatoes, scrubbed
    • 1 Tbsp. Art of Chipotle Gourmet Paste
    • 3 Tbsp. butter
    • 2 Tbsp. brown sugar
    • 1 Tbsp Maple syrup
    • salt
    • pepper
    Bake potatoes in oven at 450 degrees for 1 1/2 hours or until soft. Scoop flesh into a bowl and mix with other ingredients until smooth. Put in a buttered baking dish. Bake at 350 20-25 min.