Recipe: Australian Pavlova

July 21, 2014

Ever tried making Australian Pavlova? Why not try it out by using this recipe from Chef Kimberly Larsen. You can also watch her make this recipe on ABC 4′s Good Things Utah by clicking HERE.

Australian Pavlova
  1. 8 egg whites, at room temperature
  2. 1 ½ cups granulated sugar
  3. ½ teaspoon cream of tartar
  4. 12-15 strawberries, stemmed and quartered
  5. 1 passion fruit, cut into large cubes or slices
  6. 3 kiwis, peeled and med diced
  1. 1. Preheat the oven to 250 degrees F.
  2. 2. Line a baking sheet with parchment paper and lightly brush with oil.
  3. 3. In stand mixer, with whisk attachment, beat the egg whites and cream of tarter on medium-high speed until medium peaks form.
  4. 4. Continue whisking while slowly adding the granulated sugar.
  5. 5. Beat for another 8-10minutes. Sugar will dissolve and egg whites will become shiny and firm.
  6. 6. Scoop mixture into a circle shape on to the middle of cookie sheet.
  7. 7. Use a small spatula to create a decorative design .
  8. 8. Carefully place in oven.
  9. 9. Bake for 1 ½ hours, or until firm to the touch.
  10. 10. Turn off the oven and prop the oven door.
  11. 11. Allow the Pavlova to cool completely in the oven.
  12. 12. When ready to serve place on decorative plate and carefully decorate with fresh fruit.
  13. 13. If desired, Pavlova may be served with fresh whipped cream. Spoon into the center of Pavlova, then decorate with fresh fruit. Blog

National Sugar Cookie Day

July 9, 2014

July 9th is National Sugar Cookie Day! Today we’re honoring this sweet, delicious and simple treat by learning how to make this popular recipe. Chef Johnny McAdams showed Good Morning Utah how to make classic sugar cookies. To watch this, click HERE.




Classic Sugar Cookies
Classic Sugar Cookie Ingredients
  1. 2 ¾ C. all-purpose flour
  2. 1 tsp. baking soda
  3. ½ tsp. baking powder
  4. 1 C. butter, softened
  5. 1 ½ C. sugar
  6. 1 egg
  7. 1 tsp. vanilla extract
  8. ½ tsp. almond extract
  1. 1. Preheat oven to 375 F.
  2. 2. In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
  3. 3. In a large bowl, cream together the butter and sugar until smooth.
  4. 4. Beat in egg, vanilla and almond.
  5. 5. Gradually blend in the dry ingredients.
  6. 6. Roll rounded tsp. of dough into balls, and place onto ungreased cookie sheets.
  7. 7. Bake 8 to 10 minutes in the preheated oven, or until golden.
  8. 8. Let stand on cookie sheet two minutes before removing to cool on wire racks.
  9. 9. Decorate with butter cream frosting, candies, sprinkles and more! This is a great summertime activity for your kids.
Decadent Butter Cream Ingredients
  1. 3 C. powder sugar
  2. 1 C. butter
  3. 1 tsp. vanilla extract
  4. 1 tsp. almond extract
  5. 1 to 2 Tbs. whipping cream
  6. 1 pinch salt
  1. 1. In a mixer with a whisk, combine sugar and butter. Mix on low speed until well blended.
  2. 2. Increase speed to medium and beat for another 3 minutes.
  3. 3. Add vanilla, almond, salt and cream and continue to beat on medium speed for 1 minute, adding more cream if needed for spreading consistency
  4. 4. Use buttercream to decorate your sugar cookies for a classic treat.
  5. If you don’t have time to bake and are looking for some of the best sugar cookies in town, visit your local Harmons Grocery Store! Harmons sugar cookies are baked from scratch every morning, and you can even custom order colors, decorations, monograms and more for your next special occasion. Visit for a complete list of store locations. Blog

Recipes Kids Will Love to Prepare

July 7, 2014

SalmonSticksLooking for some fun activities for your kids this summer? How about signing them up for a Gourmet Youth Cooking Class at Harmons? With several class options at Harmons Bangerter Crossing or Station Park this July and August, we have a class for every budget and taste.

Log on to our website HERE to see a full list of classes and to sign up.

Chef Kimberly shared some of the recipes that kids will like to prepare themselves. Watch her prepare these on ABC 4′s News Midday by clicking HERE.


Recipes Kids Will Love to Prepare
Salmon Sticks With Red Pepper Dipping Sauce Ingredients
  1. 1 Lb. salmon
  2. 2 eggs, lightly whisked
  3. ½ cup flour
  4. ½ cup panko bread crumbs, whole wheat
  5. Salt and pepper
  1. 1. Use standard breading procedure to bread the salmon.
  2. 2. Drag fish strips through flour, covering lightly.
  3. 3. Place in eggs, then put in panko breadcrumbs.
  4. 4. Allow to rest for 10 minutes. This allows the breadcrumbs to stick to salmon.
  5. 5. Lay fish on baking sheet and bake at 375 degrees for 15 minutes.
  6. 6. Serve with roasted red pepper coulis and lemon wedge
Roasted Red Pepper Coulis Ingredients
  1. 2 red peppers, roasted, peeled seeded
  2. 2 cloves garlic
  3. ½ lemon, juice
  4. 1 Tbsp parsley leaves
  1. 1. Puree ingredients together.
  2. 2. Season lightly with salt.
Raspberry Kiss Parfait Ingredients
  1. 1 cup vanilla yogurt
  2. ½ cup raspberries
  3. ¼ cup Harmon's granola
  4. 2 Tbsp dark chocolate chunk
  1. 1. Layer cup with a scoop of vanilla yogurt.
  2. 2. Top with 3-5 raspberries.
  3. 3. Sprinkle with a few chocolate chunk pieces Blog

Recipe: Bananas Foster

March 3, 2014
Bananas Foster
Great for Mardi Gras!
  1. ¼ cup unsalted butter
  2. 1 c dark brown sugar
  3. ½ c heavy cream
  4. ½ tsp freshly ground nutmeg
  5. ½ tsp ground cinnamon
  6. 2 ripe with a few spots bananas
  7. ½ cup dark rum (I prefer Goslings or Kraken)
  8. Vanilla Ice Cream, for serving
  9. Four pack of Dutch Waffles (stroopwafels)- optional
  1. In a large skillet, melt butter on medium heat. Add brown sugar and increase heat to high. Stir and cook until it starts to bubble. Add the cream, nutmeg, and cinnamon and combine with sugar and butter. Peel the banana and cut into long pieces on a bias.
  2. Carefully add the rum and bring to a bubble. Slightly pointing the pan away from you, ignite and cook until the fire burns out. Once the flame has gone out, place bananas over a few scoops of vanilla ice cream, pour over rum sauce and garnish with stroopwafels (I like the Dutch waffle brand). Blog

Recipe: Chocolate S’mores Crème Brûlée

February 12, 2014
Chocolate S’mores Crème Brûlée
  1. 4 cups heavy cream
  2. 10 egg yolks
  3. 3/4 cup sugar
  4. 1 tablespoon vanilla bean paste
  5. 6-8 oz. good quality dark chocolate
  6. Mini marshmallows
  7. Graham cracker crumbs
  1. 1. Preheat oven to 325 degrees.
  2. 2. In medium saucepan, heat cream and half the sugar to a scald (bubbles around the edge). Whisk in dark chocolate.
  3. 3. Whisk egg yolks and sugar together until slightly pale.
  4. 4. Temper the chocolate cream into the egg yolks slowly at first, then quickly.
  5. 5. Place ramekins onto a rimmed baking sheet.
  6. 6. Pour prepared custard into ramekins, filling 2/3 full. Place baking sheet in oven.
  7. 7. Pour hot water into baking pan halfway up the side and cover with foil.
  8. 8. Bake for about 25 minutes or just until set. Careful not to brown or cook at high heat. The eggs will curdle.
  9. 9. Cool ramekins slightly on counter. Cover and cool in refrigerator for 2-3 hours.
  10. 10. To serve, cover the top of Crème Brûlée with graham cracker crumbles.
  11. 11. Layer mini marshmallow over top of graham crackers and Brûlée with torch.
  12. 12. Serve immediately. Blog

Chocolate Covered Anything Day!

December 17, 2013

Chef Kimberly shared some chocolate dipping tips on ABC4 this morning. What is the oddest thing you’ve ever eaten that was dipped in chocolate? Watch Chef Kimberly’s tips on ABC4 and follow her instructions below for your own chocolate dipping experimenting.


Click the image to watch on ABC4

In medium saucepan slowly heat, 2/3 of chocolate coins, or small chocolate pieces cut from a bar. Stir consistency with wooden spoon or silicone spatula.  This should be done very slowly and on very low heat until chocolate reaches temperature listed below:

WHITE CHOCOLATE: 114F/45C  Continue Reading »

Recipes: Black Salted Banana Chocolate Cream Cheese Puff Pastry

December 16, 2013

Black Salted Banana Chocolate Cream Cheese Puff Pastry
  1. 2 packages puff pastry cups
  2. Cream cheese filling
  3. Chocolate ganache
  4. 3 bananas, sliced thinly
  5. Black salt
Cream Cheese Filling Ingredients
  1. 8 oz. cream cheese, softened
  2. 3/4 cup heavy cream
  3. 2 tablespoons granulated sugar
  4. 1 teaspoon vanilla bean extract
  5. 1/2 teaspoon black salt
Chocolate Ganache Ingredients
  1. 4 oz. bittersweet chocolate cut in pieces
  2. 1/2 cup heavy cream
  1. Brush the rims of the frozen pastry shells with the egg white and sprinkle with 2 tablespoons raw sugar. Prepare the pastry shells according to the package directions.
Filling Directions
  1. Combined all ingredients in stand mixer, fitted with whisk attachment.
  2. Whip on low speed for 1 minute.
  3. Increase the speed to high and beat until stiff peaks form. F
  4. fold in ¾ of the chocolate ganache.
  5. Use remaining ¼ to drizzle the top of pastry.
Ganache Directions
  1. In small saucepan heat heavy cream to a simmer.
  2. Remove from heat and add chocolate.
  3. Whisk until chocolate has melted and mixture is smooth.
Assembly Directions
  1. Layer banana slices on bottom of cooked and cooled pastry.
  2. Spoon small amount of cream into cups.
  3. Place several more slices of banana and then again spoon another layer of cream over banana.
  4. Drizzle tops with chocolate Ganache and sprinkle with black salt. Blog

Recipes: Homemade Caramel Candy

December 16, 2013

Homemade Caramel Candy
  1. 1 cup butter
  2. 2 cups packed brown sugar
  3. 1 cup light corn syrup
  4. 1 (14oz) can sweetened condensed milk
  5. 1 Tbs. vanilla extract
  6. Waxed paper or parchment paper
  7. Candy thermometer
  1. Place a sheet of wax paper into a 9x9 cake pan, allowing your paper to drape over the sides of the pan. Set aside.
  2. *I recommend spraying the pan with non-stick cooking spray to help keep the paper from lifting from the bottom and edges.
  3. In a large heavy bottomed saucepan, mix together butter, brown sugar, corn syrup and sweetened condensed milk.
  4. Stir mixture constantly over medium-high heat until butter is melted and insert your candy thermometer.
  5. Turn heat down to medium and bring to a boil.
  6. Cook, stirring constantly, until the caramel reaches 245 F on a candy thermometer or desired color.
  7. Add the vanilla to finish the caramel.
  8. Pour the hot caramel into the 9x9 pan lined with wax paper.
  9. Allow the caramel to set and cool for 2 to 3 hours.
  10. When the caramel has cooled remove from the pan by lifting the wax paper flaps.
  11. Use a sharp knife to cut the caramels into your desired shape.
  12. Use wax paper to wrap your caramels.
  1. How to Temper Chocolate
  2. Create a double boiler with a saucepan and a metal bowl. Be sure the water is not touching the bottom of the bowl, as you want a gap so steam can form between them. Bring the water to a rolling boil.
  3. Use 1 lb. of your choice of melting chocolate. Place 3/4 of your chocolate into the bowl, save the other 1/4 of the chocolate to use later in the process.
  4. With water still boiling, turn off the heat on the stove and place the bowl on the pan.
  5. Use a rubber spatula to move the chocolate, around allowing it to melt.
  6. Use a thermometer to check the temperature constantly.
  7. Melt the chocolate to 116 F, then remove from the boiler and add the remaining 1/4 of chocolate while continuing to mix.
  8. The residual heat will melt the remaining chocolate and drop the temperature down to 80 F. You should keep the thermometer in the chocolate throughout the entire process.
  9. Once you reach 80 F place the bowl back on the boiler and bring the temperature to 88 F.
  10. The chocolate is now ready to dip your favorite items for homemade candy. Use pretzels, strawberries, marshmallows, nuts…the possibilities are endless.
  11. When dipping items use a fork or chocolate dipping tool.
  12. Allow the item to drip excess chocolate over the bowl. You can also tap your dipping tool on the side of the bowl to help remove the extra chocolate.
  13. Place the dipped items on a sheet pan. I like to line the pan with some wax paper for any easier removal. Blog

Recipes: Peppermint Bark Snowflakes

December 16, 2013

Peppermint Bark Snowflakes
  1. 2 pounds dark or milk chocolate wafers
  2. 1 cup crushed candy canes
  3. 12 oz. white chocolate wafers
  4. Peppermint flavorings, optional
  1. Place candy canes in a plastic bag and hammer into 1/4-inch chunks or smaller.
  2. Melt the white chocolate in a double boiler.
  3. Combine candy cane chunks with white chocolate.
  4. Pour into piping bag or into squeeze bottle.
  5. Melt the dark or milk chocolate in double broiler.
  6. Pour into piping bag or squeeze bottle.
  7. Lay cookie cutters out on waxed paper lined baking sheet.
  8. Pipe dark chocolate into the bottom of cookie cutter.
  9. Allow to chill for 2 minutes.
  10. Pipe white chocolate candy mixture over the top of dark chocolate.
  11. Chill until set.
  12. Remove from cutter from baking sheet and unmold.
  13. Wrap in gift bags and tie with ribbon for gifts, enjoy with your family! Blog

Recipes: Cheesy Bread Twists

December 16, 2013

Cheesy Bread Twists
  1. 1 box puff pastry, thawed
  2. 1 cup Parmesan Reggiano, finely grated
  3. 1 egg, mixed
  1. Preheat oven to 400 degrees Fahrenheit.
  2. Gently roll out puff pastry onto a cutting board.
  3. With a rolling pin, roll out puff pastry to approximately 14x10 inches.
  4. Brush egg onto puff pastry.
  5. Cut in half lengthwise and sprinkle cheese on one half.
  6. Next place other half, egg side down, on top of other half.
  7. Using rolling pin, roll to seal both halves.
  8. Next, make 3/4 inch slices, lengthwise.
  9. Twist dough and place on baking sheet lined with parchment.
  10. Bake until golden brown. Remove from oven and allow to cool before serving. Blog