Monday, August 31, 2015

Drink Recipe of the Day: Hot Cinnamon Bun Latte

Hot Cinnamon Bun Latte

Used in this Recipe:

Hot Cinnamon Bun Latte


- 12 1/2 oz of steamed milk or hot water
- 1 1/2 oz of espresso
- 2 scoops of Cappuccine Cinnamon Bun Mix

  1. Stir until dissolved
  2. top with foam and sprinkle with cinnamon

Food Recipe of the Day: Acorn Squash Soup

Acorn Squash Soup
Acorn Squash Soup is a low fat recipe from Vitamix that can be made hot in a Vitamix blender.

Used in this Recipe:

Acorn Squash Soup


- 2 cups of chicken broth
- 1/2 cup of low fat evaporated milk
- 1/2 medium acorn squash, cooked, peeled, and seeded
- 1 teaspoon of maple syrup
- a pinch of nutmeg
-1/4 teaspoon of ground cinnamon
- salt and pepper to taste

  1. Place all ingredients into the Vitamix container in the order listed and secure lid.
  2. Select Variable 1.
  3. Turn machine on and slowly increase speed to Variable 10, then to High.
  4. Blend for 4-5 minutes or until heavy steam escapes from the vented lid.

Thursday, August 27, 2015

Drink Recipe of the Day: Almond Chai Chiller

Almond Chai Chiller
Used in this recipe:

Almond Chai Chiller


- 4 oz of milk, water, or coffee
- 1 oz of almond syrup
- 2 scoops of Cappuccine Indian Chai Latte Mix
- 14 oz of ice

  1. Add all ingredients to the blender and blend until smooth
  2. Pour into a cup and top with whipped cream.

Wednesday, August 26, 2015

Recipe of the Day: Kale and Cheddar Omelet

Kale & Chedder Omelet
Now until the end of September 2015, when you buy the Swiss Diamond HD Nonstick Crepe Pan you get a free spatula and a recipe card for this recipe.

Used in this Recipe:

Kale & Cheddar Omelet


- 1/4 cup of red onion, diced
- 2 cups of kale, chopped
- 1 teaspoon of olive oil
- 1 strip of lean bacon
- 2 eggs
-2 tablespoons of water or milk
- Salt and freshly ground pepper, to taste
- 1/2 cup of shredded Havarti cheese
- 1/2 cup of shredded sharp cheddar cheese

  1. Toss the kale with the red onion and olive oil.
  2. Heat a Swiss Diamond crepe pan over medium heat and cook the bacon until crispy. Chop it into small bits.
  3. Add the kale and onion to the pan and saute for about 5-10 minutes or until the onion is soft and the kale has changed to an intense shiny green.
  4. Remove from heat and set aside. Wipe off the crepe pan to remove excess grease.
  5. In a small bowl, whisk the eggs with two tablespoons of water or milk until the white is fully mixed in. Sprinkle in salt and pepper and whisk a little longer.
  6. Gently reheat the pan until warm. Pour the eggs in, and sprinkle with the kale mixutre, the bacon, and the cheeses.
  7. Cook until the chees is melted and the eggs are mostly set.
  8. With a spatula, flip half of the omelet over onto the other side and let cook for just a couple of minutes to finish cooking the eggs.
  9. Slide the omelet onto a plate and serve.

Tuesday, August 25, 2015

Drink Recipe of the Day: Cookie Covered Matcha Tea

Cookie Covered Matcha Tea
Taking a very familiar dessert flavor and combining it with a less common flavor of Matcha. This is a fun twist for a whole new blended beverage experience.


- 8 tbsp of Big Train Cookies 'n Cream
- 1 tbsp of Cappuccine Matcha Green Tea Latte Mix
- 5 oz of milk
- 10 oz of ice

  1. Add all ingredients to the blender and blend until smooth
  2. Top it with whipped cream and crushed up cookies.

Gourmet Guidance

Welcome to Gourmet Guidance

Here at JL Hufford we want you to get the most out of any product you purchase from us. So we have made a video series on our YouTube Channel JL Hufford Coffee & Tea Company. Gourmet Guidance is a quick look at some of our products and how to use them. But that's not all you can find on our YouTube Channel. Check out other series such as JL Hufford: Behind the Beans and how to with Wusthof House Chef Mike. Learn something new and have some fun while watching JL Hufford videos.

Monday, August 24, 2015

Bodum Double Wall Drinkware

Have you checked out the Double Wall Glasses from Bodum? They are a great drink-ware option for many reasons! They provide a coffee experience like no other! We use them here in the office every morning and LOVE them! While keeping your beverage hot or cold, the cups themselves do not get too hot or too cold to handle, which is a really great feature. They are both dishwasher and microwave safe and are mouth blown for handcrafted quality. The cups come with a year manufacturers warranty through Bodum directly. The Bodum cups are definitely a conversation piece you will want to add to your kitchen! Check them out here!

Bodum Pavina Coffee 8 oz Glass Set 4558-10US

Food Recipe of the Day: Buttermilk Cornmeal Waffles

Buttermilk Cornmeal Waffles
Does anything beat the feeling of waking up to the smell of fresh waffles? Use the Chef's Choice Waffle Pro 840B to make your own waffles.

Used in this Recipe:

Buttermilk Cornmeal Waffles


- 1 ¾ cup all-purpose flour
- ¼ cup finely ground cornmeal
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs, separated
- 1 ¾ cup of buttermilk
- 4 tablespoons unsalted butter, melted and cooled
- 1 teaspoon pure vanilla extract
- Nonstick cooking spray - Butter and maple syrup


1. Preheat the waffle iron on medium. Preheat your oven on its lowest setting.
2. In a large bowl, whisk together the flour, cornmeal, baking soda, and salt. In a separate bowl, whisk together the egg yolks, buttermilk, butter, and vanilla.
3. In a medium-size bowl, beat the egg whites until they hold soft peaks.
4. Add the liquid ingredients to the dry ingredients while gently mixing. Then fold the egg whites into the batter.
5. Coat both sides of the waffle iron grid with nonstick spray. Pour the batter into the waffle iron grid, close the lid, and cook until golden brown. 3 to 5 minutes.
6. Remove the waffle. To keep it warm, place in on a wire rack in the oven. Repeat step 5 to make the rest of the waffles.
7. Serve with butter and maple syrup.

By: Daniel Shumski, Creator of

I'm making Waffles! Chef's Choice WafflePro

Chef's Choice WafflePro M840B
Fabulous waffles begin with a good recipe but depend on a versatile waffle maker to fully develop the flavor and texture.  Some people prefer a waffle with a moist interior like freshly baked bread and some like a waffle uniformly crunchy waffle with less moisture on the inside.  I love the Chef’s Choice waffle maker because it can do so much more than waffles.  Waffled chicken breast, waffled onion rings, and waffled pineapple just to name a few!  My favorite is the buttermilk cornmeal waffles.  The buttermilk and cornmeal gave the waffles so much flavor.  You can’t go wrong with this recipe.

Get your own Chef's Choice Waffle Pro M840B here.

Friday, August 21, 2015

Drink Recipe of the Day: Pumpkin Pie Latte

Pumpkin Pie Latte

Spice up your morning with this sweet and spicy fall treat. Add powdered cinnamon or nutmeg for an extra pop of spice.

Used in this recipe:

Pumpkin Pie Latte


- 1 1/2 oz of DaVinchi Gourmet Pumpkin Pie Sauce
- 2 oz of Espresso
- 1 1/2 oz of steamed milk

  1. Pour sauce into a cup.
  2. Add freshly pulled espresso shots.
  3. Swirl to mix
  4. Pour in steamed milk.

Food Recipe of the Day: Classic Pumpkin Pie

Classic Pumpkin Pie
It is that time of the year, pumpkin time. With pumpkin lattes, pumpkin cookies, and pumpkin everything don't forget where it all started, The Classic Pumpkin Pie. This recipe is great for family get togethers and takes less than two hours to make.

Used in this recipe:

Classic Pumpkin Pie


For the crust:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 5 tablespoons chilled unsalted butter, cut into 1/2 in. pieces
- 3 tablespoons chilled vegetable shortening, cut into 1/2-inch pieces
- 3 to 4 tablespoons ice water

For the filling:
- 1 (16-ounce) can solid pack pumpkin
- 1/2 cup dark brown sugar
- 1/4 cup sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 3 large eggs
- 1 cup whipping cream
- 1/4 cup whole milk
- 1 1/2 teaspoons vanilla extract

  1. Starting with the crust: mix salt and flour.
  2. Add butter and shortening and mix until consistent
  3. Add ice water one tablespoon at a time.
  4. Wrap in plastic and chill for 30 minutes.
  5. Roll out pastry on a lightly floured surface until it is 13 inches in diameter.
  6. Place pastry in to the pie dish.
  7. Fold edge under and crimp.
  8. Pierce the pastry in several spots with a fork.
  9. Place it in the freezer for 45 minutes.
  10. Heat oven to 450° F.
  11. Bake crust until pale golden, about 15 minutes.
  12. Transfer to a rack and cool.
  13. Reduce oven temperature to 375° F.
  14. Now for the pie filling: In a mixer slowly whisk all the pie filling ingredients until smooth.
  15. Once smooth, pour filling into crust.
  16. Bake for 15 minutes.
  17. Then reduce heat to 325° F and bake until pie filling is firm when dish is moved, about an additional 35 minutes.
  18. Cool and serve with whipped cream.

Thursday, August 20, 2015

Food Recipe of the Day: Ginger-Sesame Vegetable Stir-Fry

Ginger Sesame Vegetable Stir-Fry
Perfect for the whole family, this recipe is a great way to spice up your vegetables. This tasty meal is both heathly and easy to prepare.

Used in this Recipe:

Ginger Sesame Vegetable Stir-Fry


- 1 1/2 teaspoons of freshly grated ginger
- 2 teaspoons of sesame seeds
- 1/4 cup of soy sauce
- 2 cloves of garlic, minced
- Juice from 1/2 of a lime
- 1/4 cup of olive oil
- 2 bunches of broccolini, cut inot florets
- 1 red bell pepper, sliced
- 1 orange bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1/2 red onion, thinly sliced
- 4 ounces of mixed gourmet mushrooms
- 1 cup of fresh or frozen snow peas
- 3 cups of cooked brown rice

  1. In a small bowl, combine ginger, sesame seeds, soy sauce, garlic, lime juice, and olive oil.
  2. In a large bowl, toss vegetables with the ginger-sesame mixture until coated.
  3. Heat the fry pan over medium heat.
  4. Pour in the vegetable mixture and cook for 15 minutes or until tender.
  5. Serve over brown rice.

Drink Recipe of the Day: Frozen Mocha Caramel Macchiato

Frozen Mocha Caramel Macchiato
A Sweet treat to beat the heat. Quick and easy to make in your Blendtec Pro 800 Blender.

Used in this Recipe:

Frozen Mocha Caramel Macchiato


- 4 oz of milk or water
- 1 oz of Davinci Gourmet Caramel Sauce
- 2 scoops of Cappuccine Mocha Frappe mix
- 14 oz of ice

  1. Add all ingredients to the blender and blend until smooth
  2. Drizzle caramel sauce inside a cop and top with whipped cream and a drizzle of caramel sauce.

Wednesday, August 19, 2015

Food Recipe of the Day: Chicken Schnitzels with Capers and Lemon

Chicken Schnitzels
Traditional Weiner Schnitzel, a breaded veal scallopini, is a classic dish served with a squeeze of fresh lemon juice. I actually prefer it made with chicken breast that is coated in Japanese panko crumbs, which are now available in the Asian ingredients section of most supermarkets. They make an extra crunchy exterior that works so well with a quick brown butter sauce of capers, lemon juice and parsley.

Used in this Recipe:

Chicken Schnitzels with Capers and Lemon


- 4- six ounce chicken breast halves, skinless, boneless
- Coarse salt and freshly ground black pepper
- 1 cup all purpose flour
- 3 large eggs, beaten
- 1 1/2 cups panko crumbs
- 6 tablespoons (3 ounces) unsalted butter
- Canola oil
- 2 teaspoons small capers, drained, rinsed and minced
- 2 tablespoons lemon juice
- 1 tablespoon chopped Italian parsley


Trim away any fat or sinew on the chicken breasts. If the small filet is still attached to the underside of the breast, remove by pulling it off. Cut away the sinew that runs through the filet. Set aside the filet.

To butterfly the chicken breasts, place a breast on a cutting surface, skin side up with the thickest side of the breast towards the knife. Carefully place your non-cutting hand over the chicken breast to hold it in place. Hold the knife so that the blade is horizontal to the cutting surface in the center of the breast. Draw the knife almost through the breast, splitting the breast horizontally, but leave the far side of the breast attached. Open up the breast like a book. Repeat with the remaining breasts.

Lay a large piece of cling film on the counter. Top with a butterflied chicken breast and then cover with a second piece of cling film. Pound the breast with a smooth surface meat pounder. Lift the cling film, rotate the breast 45 degrees, replace the cling film and pound again. The finished scallopini will be about 6-inches by 7-inches. Set aside and repeat with the remaining breasts and filets as well.

To cook the schnitzel, season both sides of the chicken pieces with salt and pepper. Spread the flour in a large dish.

Place the eggs in a baking pan large enough to fit the scallopini and spread the panko crumbs on another large dish.

Preheat the oven to 250°F. Line a baking sheet with paper towels. Place the butter in a small sauce pan.

Place 1/4-inch of canola oil in a large fry pan. Depending on the size of the pan, you may want to cut very large pieces of chicken in half before coating. It will be necessary to cook the chicken in a few batches.

Heat the oil over medium high heat. Quickly dip both sides of the chicken into flour, then egg and finally the panko. Immediately place into the oil.

As the bottom browns, tilt the pan and using a large spoon, baste the top of the schnitzels with the hot oil. This will begin to cook the top of the schnitzel and will shorten the cooking time once the piece is turned. When the first side is browned, turn the piece over. Adjust the heat as necessary. The total cooking time should be about 3 to 4 minutes.

Remove the schnitzels to the paper towel and place into the warm oven.

Continue to coat and cook the remaining pieces.

As you finish the last batch of chicken, place the sauce pan of butter over medium high heat. Let the butter bubble and cook until it is browned. It will be a nutty colour, however be careful not to let the butter burn. Add the capers, lemon and parsley to the butter. Stir for a few seconds. Arrange the chicken schnitzels on individual serving plates or a platter, then pour the hot browned butter over the schnitzels.

Drink Recipe of the Day: Red Cherry Smoothie

Red Cherry Smoothie
Looking for a refreshing gluten free, low sodium smoothie to satisfy you on a summer day? This luscious drink is blended with fresh cherries, strawberries, and red grapes. This healthy smoothie takes only 10 minutes of preparation time in your Vitamix Blender. Enjoy!

Used in this recipe:

Red Cherry Smoothie


- 1/2 cup of low-fat cherry yogurt
- 1 cup of fresh strawberries, quartered
- 2/3 cup of red grapes
- 1 cup of fresh cherries, pitted
- 1/2 cup of cherry juice

  1. Place all ingredients into the Vitamix 40-ounce container in the order listed and secure lid.
  2. Turn the dial to 1 and slowly increase speed to 10.
  3. Blend for 35 seconds or until desired consistency is reached.

Tuesday, August 18, 2015

Drink Recipe of the Day: Chocolate Coconut Banana Smoothie

Chocolate Coconut Banana Smoothie
Three great flavors in one. Drink a Chocolate Coconut Banana Smoothie and feel like you are relaxing on the beach. This drink is super quick to make with a little help from Cappuccine.

Used in this recipe:

Chocolate Coconut Banana Smoothie


- 5 oz of milk, water, or coffee
- 2 scoops of Cappuccine Coconut Mocha mix
- 1 banana
- 14 oz of ice


  1. Add all the ingredients to the blender.
  2. Blend until smooth.
  3. Pour into a cup and top it with whipped cream and banana slices.
  4. Enjoy!

Food Recipe of the Day: Pork Chuleta

Pork Chuleta
It’s a pork filling for tacos, but it can also stand on its own and be served over polenta or rice, or over mashed or baked potatoes.

Used in this recipe:

Pork Chuleta


- 1 1/2 pounds boneless pork loin, cut into 8 (1/2 in. thick) slices
- 1/2 teaspoon ground coriander (make sure it still has flavor)
- Pinch of good ground cinnamon
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil
- 8 (5 1/2 in.) soft yellow corn tortillas
- Garnish: avocado slices dressed with a squeeze of fresh lime
- Salsa of your choice - green or red

  1. Mix the ground coriander, cinnamon, salt and pepper together in a large bowl.
  2. Add the pork slices and toss together with your hands, being sure to coat the pork evenly.
  3. Place the skillet over medium heat and heat the oil.
  4. Once heated add the pork slices and sear on both sides, about 3 minutes per side.
  5. Remove the pork and cut it into bite size pieces
  6. Serve on tortillas and top with avacodo and your favorite salsa.
  7. Grab, Fold, and Eat.

Monday, August 17, 2015

Drink Recipe of the Day: Caramel Apple Cider

Caramel Apple Cider
Used in this Recipe:

Caramel Apple Cider


- 1 1/4 cups of warm water
- 2 apples, peeled and quartered
- 1/4 teaspoon of pumpkin pie spice
- 3 tablespoons of caramel bits


  1. Add all ingredients to Fourside or WildSide+ jar.
  2. Secure lid and select "Soup" or "90" or blend on a High speed for 90 second.s

Food Recipe of the Day: Olive Parmesan Bread

Olive Parmesan Bread

Used in this Recipe:

Olive Parmesan Bread


- 4 cups of flour
- 1 teaspoon of dry active yeast
- 1 teaspoon of salt
- 1 1/2 cups of warm water
- cup of grated Parmesan, plus 1/4 cup finely grated
- 7 ounces of Kalamata olives, halved
- Olive oil

  1. Preheat oven to 450°F
  2. Mix flour, yeast, salt and 1 cup of water until combined.
  3. Add 1/2 cup of water, 1 cup of grated Parmesan, and olives and mix thoroughly
  4. Form the dough into a round shape and place it in a bowl that has been brushed with olive oil and dusted with flour.
  5. Cover with plastic wrap and let rise in a warm place until it has tripled in size, abut 3-4 hours.
  6. Brush the French Oven with olive oil or butter, and place the dough in the center.
  7. Brush the top with olive oil and sprinkle the remaining Parmesan.
  8. Cover and bake for 30 minutes.
  9. Reduce heat to 375°F, bake until golden brown and internal temperature is 200°F
  10. Remove from oven and allow the bread to rest in the French oven for 20 minutes to cool.

Friday, August 14, 2015

Food Recipe of the Day: Blender Crepes

Blender Crepes
Who doesn't love a nice sweet crepe? The simplicity of a thin pancake filled with all your favorite sweets, Yum. Using the Vitamix you can blend you batter to perfection and have it ready in an easy to pour container. Let's get started making blender crepes.

Used in this Recipe:

Blender Crepes


- 1 cup of evaporated skim milk
- 4 large eggs
- 1 Tablespoon of granulated sugar
- 1 cup of all-purpose flour


  1. Place milk, eggs and sugar into the Vitamix container in the order listed and secure the lid.
  2. Select Variable 1.
  3. Turn the blender on and slowly increase speed to Variable 4 or 5.
  4. Blend for 10 seconds and remove the lid plug. Add flour through the lid plug opening.
  5. Close and continue blending for 10 to 15 seconds or until mixed.
  6. Pour 3 Tablespoons of batter into a hot, lightly buttered crepe pan or 8-inch fry pan.
The crepe is done when set on top and lightly browned on bottom. Now you can fill it with your favorite sweets and enjoy!

Drink Recipe of the Day: Strawberry Banana Milkshake

Strawberry Banana Milkshake
Looking for a sweet treat to beat the heat? Try this great recipe for Strawberry Banana Milkshakes. What's even better, this recipe is low fat and naturally sweetened. Mix up this tasty treat with your very own Vitamix blender.

Used in This Recipe:

Strawberry Banana Milkshake


-1 cup of vanilla nonfat frozen yogurt or ice cream
-1 cup of frozen unsweetened strawberries
-1 small banana, peeled
-3/4 cup of milk
-1 Tablespoon of sugar
-1/4 cup of ice cubes

  1. Place all ingredients into the Vitamix container in the order listed and secure lid.
  2. Select Variable 1.
  3. Turn machine on and slowly increase the speed to Variable 10 and then to High.
  4. Blend for 1 minute or until desired consistency is reached.
For a non-dairy alternative, use soy milk and soy ice cream.

Thursday, August 13, 2015

Food Recipe of the Day: Almond Butter

Almond Butter
Almond Butter

Almond butter is a healthy and delicious alternative for those who either can't eat or don't like peanut butter. Almond butter is packed to the brim with proteins, fiber and has far less saturated fat than peanut butter. As with all foods of this nature, it is a far better idea to simply make your own because then you will know that there hasn't been any undue processing done to the butter. We'll teach you just how to make delicious almond butter in your own home using just a little bit of canola oil, fresh unsalted almonds, and a Vitamix blender!

Used in this Recipe:

Almond Butter



- 4 Cups of Unsalted Roasted Almonds
- 1/4 Cup of fresh Canola Oil


  1. Place all of the ingredients into the Vitamix container in the order listed and secure the lid tightly.
  2. Starting on the lowest speed setting, turn on the blender and slowly increase the speed until it reaches the highest setting. 
  3. Use the tamper to press the ingredients into the blades
  4. In about one minute, you will hear a high-pitched chugging sound. Once the butter begins to flow freely through the blades, the motor sound will change and become low and laboring. Stop the machine. 
  5. Store in an airtight container. It can also be frozen for longer storage. 

Drink Recipe of the Day: Ginger Beer Cocktail

Ginger Beer Cocktail
Serve this amazing cocktail at your next deck party and watch as your guests revel in it's delicious ginger bite!

Used In This Recipe:

Ginger Beer Cocktail


- 1 Cup of Fresh Ginger Root, Sliced
- 1 Cup plus 1 Tablespoon of Superfine Sugar
- 1 1/2 Cups Water
- 2 1/2 Ounces Fresh Lemon Juice
- 2 1/2 Ounces Ginger Syrup
- 1 1/2 Ounces Gin
- 1/2 Cup Ice Cubes
- 5 Ounces Ale (Your Choice)


  1. In a small saucepan, combine the water, sugar, and ginger. Heat to a gentle boil. Reduce heat to simmer and stir until sugar dissolves. Remove from heat and allow mixture to steep for 30 minutes. Strain and chill.
  2. Place lemon juice, syrup, gin, and ice into the Vitamix container in the order listed and secure lid.
  3. Select Variable 1.
  4. Turn machine on and slowly increase speed to Variable 10, then to High.
  5. Blend for 15 seconds.
  6. Pour into large mug or glass over ice and top with 150 ml ale. Stir and serve.

Wednesday, August 12, 2015

Food Recipe of the Day: Black Walnut and Sage Soup

Black Walnut and Sage Soup
Black Walnut and Sage Soup
This delicious recipe utilizes the unmistakeable taste of black Ohio walnuts and mixes it perfectly with sage, bacon, and even a little duck to really make this recipe a can't miss. This recipe utilizes a Vitamix blender to make the recipe smooth and delicious.

Used In This Recipe:

Black Walnut and Sage Soup


- 1/2 stick unsalted butter
- 4 sprigs sage, divided use
- 1/2 cup diced bacon, uncooked
- 1 stalk celery, diced
- 1 medium red onion, roasted & diced
- 1 cup Ohio walnuts
- 5 cups pork stock
- 1 Tablespoon heavy cream
- 1 Tablespoon Tavern Vinegar Co. Red Wine Vinegar
- salt and pepper, to taste
- 12-18 duck meatballs


  1. In a medium soup pot, over medium high-heat, brown butter, add 1/2 of the sage to the butter and cook until crispy. Remove sage and set aside. Add bacon, celery & onion to the butter. Cook until everything begins to brown (about 10 minutes) then add chopped walnuts and remaining sage.
  2. Once you can smell the toasted walnuts, add pork stock.
  3. Bring to a full boil, then reduce heat and let simmer for 20-30 minutes, stirring every few minutes to ensure the walnuts do not stick to the bottom.
  4. Carefully place soup into the Vitamix container until about half full and secure lid.
  5. Starting at the lowest speed setting, turn on the blender and slowly increase the speed until it reaches the highest speed setting.
  6. Remove the lid plug and pour cream and vinegar through the lid plug opening.
  7. Blend for 30-60 seconds or until smooth. Return to pot and repeat with remaining soup.
  8. Taste for seasoning. Add meatballs, and simmer for 5 minutes.
  9. Garnish with crispy sage.

Drink Recipe of the Day: Beet, Strawberry, Cranberry Smoothie

Beet, Strawberry, Cranberry Smoothie
Beet, Strawberry, Cranberry Smoothie

This amazing smoothie is perfect for those of us who are a little more health conscious. This 100% vegetarian smoothie is low in sodium and cholesterol, and is gluten free. Fresh strawberries and honey add a touch of sweetness to this delicious smoothie that is sure to become a household favorite whenever it is made.

Used In This Recipe:

Beet, Strawberry, Cranberry Smoothie


- 3/4 Cup Chilled Cranberry Juice
- 1/4 cup fresh or frozen Cranberries
- 1 Small Beet, steamed
- 1/3 cup Frozen Strawberries
- 2 teaspoons honey or similar sweetener
- 2/3 cup ice cubes


  1. Place all of the ingredients into the blender in the order listed and secure the lid. 
  2. Starting on the lowest speed setting, turn the blender on and slowly increase the speed until you reach the highest speed setting. 
  3. Blend for 1 minute or until the desired consistency has been reached. Serve immediately.

Tuesday, August 11, 2015

Food Recipe of the Day: Vitamix French Bread

Vitamix French Bread
Vitamix French Bread
Making homemade, fresh bread is a wonderful way to prepare something truly unique for your family, and it will make your whole home smell amazing too! Normally making bread involves a few different mixing machines and lots of elbow grease. This recipe however, is designed to utilize a Vitamix blender with the DRY BLADE attachment.

Used In This Recipe:

Vitamix French Bread


- 1 cup (240 ml) warm water, divided use, 105˚F-115˚F (40˚C-46˚C)
- 1 package (1 Tablespoon) active dry yeast
- 2 1/2 cups (312 g) unbleached, all-purpose flour
- 1 teaspoon salt
- 1 Tablespoon olive oil
- 2 Tablespoons (15 g) whole grain cornmeal
- 1 large egg white beaten with 1 Tablespoon water (for brushing dough before baking)


  1. To proof the yeast, combine 1/2 cup (120 ml) warm water with the yeast. Stir slowly to combine. Set aside for 5 minutes.
  2. Place flour and salt into the Vitamix DRY BLADE container and secure lid.
  3. Select Variable 1.
  4. Turn machine on and slowly increase speed to Variable 6.
  5. Blend until a hole forms in the center of the flour mixture, about 5 seconds.
  6. Select Variable 3. Turn machine on and remove the lid plug. Slowly add yeast mixture and remaining 1/2 cup warm water, a little at a time, just until incorporated, through the lid plug opening. Stop machine and replace lid plug.
  7. Select High speed. Slowly turn machine On and Off two times. Stop machine and remove lid.
  8. While dough rests, grease a medium-size mixing bowl with the olive oil and sprinkle the cornmeal on a baking sheet.
  9. Use a wet nylon spatula to scrape the sides of the container, pulling the dough away from the container sides and into the center of the mixture. Replace lid.
  10. Select High speed. slowly turn the machine On and Off five times. Add additional water, 1 Tablespoon at a time, only if dough seems exceptionally dry. Repeat process five times, scraping the sides of the container until the dough binds together into a soft, elastic mixture.
  11. To aid in removing the dough from the container, turn the machine On and Off five times (this lifts the dough up and away from the blades) and slowly invert the container over the prepared bowl, using a wet spatula to remove any remaining dough. Turn dough to coat well. Cover with plastic wrap and allow rising until almost triple in size, 45 minutes to 1 hour.
  12. Lightly punch down dough and place on a floured work surface, adding additional flour as needed to make workable but still soft dough. Roll into a 12-inch x 6-inch (30 cm x 15 cm) rectangle with a floured rolling pin. Roll from the long end down, pinching the seams together and using water to seal.
  13. Place dough, seam side down, on prepared baking sheet. Cover with a clean, dry kitchen towel and allow the dough to rise until it doubles in size, about 45 minutes to 1 hour.
  14. Brush top of loaf with egg mixture and make three to four diagonal slits about ¼ inch deep on the top of the loaf using a sharp, serrated knife.
  15. Bake in a heated 425°F (220°C) oven for 30 to 40 minutes or until bread is well browned and reaches an internal temperature of 190°F (88°C) when tested with an instant read thermometer. Cool on wire rack 10 minutes, then carefully remove from the baking sheet and allow to cool completely before slicing.

Tip: A metal spatula helps in coaxing the bread off the baking sheet.

Drink Recipe of the Day: Ginger Greens Juice

Ginger Greens Juice
Ginger Greens Juice
For thousands of years now, Asian, Indian, and Arabic healers have prized ginger root as both a food and a potent medicine. This special plant belongs to the same family as turmeric and cardamom and has been used for a very long time to relieve nausea and vomiting caused by seasickness and disease. During the sixteenth century spice trade in Europe, this special plant started to get noticed by physicians far and wide as a way to soothe stomach ailments of all kinds (even those caused by imbibing a bit too much alcohol), and modern science has come to back up this assertion. Since then, we have discovered many more benefits to ginger such as, reducing pain/inflammation, stimulating circulation, inhibits the rhotovirus and certain bacterias, and it may even help to prevent stomache ulcers. Today, you can find ginger root in a lot of things, including anti-nausea medicine. Let's take a a look at a delicious juice prepared with the ginger root and an assortment of various greens and sweet apples in a Vitamix blender!

Used in this Recipe:

Ginger Greens Juice


- 1/2 Cup of Filtered Water
- 1 large Cucumber, chopped
- 1 1/2 Celery Stalks, Quartered
- 2 large apples, 12 ounces, seeded and quartered 
- 2 cups loosely packed kale leaves
- 1 inch square piece ginger root


  1. Place all of the ingredients listed into the Vitamix container in the order listed and secure the lid. 
  2. Starting on the lowest speed setting, turn on the blender and slowly increase the speed until you reach the highest speed setting. 
  3. Blend for 30-45 seconds, using the tamper if needed to press the ingredients into the blades.
  4. Strain through a nut milk bag. Store in refrigerator. Holds for 2 day.

Monday, August 10, 2015

Food Recipe of the Day: Strawberry Orange Mini Trifles

strawberry orange mini trifles
Strawberry Orange Mini Trifles
Nothing screams the end of summer more than some delicious fresh strawberries fresh off the vine! This amazing recipe combines the taste of luscious strawberries with cream and some to-die-for pound cake to make a desert the whole table will love!

Used In This Recipe:

Strawberry Orange Mini Trifles


- 1/3 Cup Strawberry Preserves
- 2 Tablespoons plus 1/3 cup orange juice; divided
- 1 quart fresh strawberries
- 3 cups of heavy cream
- 2 teaspoons of vanilla extract
- 1/4 cup powdered sugar
- 1 lb. Fresh pound cake


  1. In saucepan, heat the strawberry preserves and 2 tablespoons orange juice until melted into a liquid. 
  2. Place the strawberries in a medium bowl. Pour melted preserves over the strawberries and toss well. Check for sweetness and add sugar if necessary.
  3. Pour cream into a large bowl. With an electric mixer, whip cream until soft peaks form. Add vanilla extract and powdered sugar. Continue to whip until stiff peaks form. 
  4. With a biscuit cutter, cut pound cake into 12 rounds. Brush each round with remaining orange juice 
  5. Assemble mini-trifles in Cocoettes. Place one cake round on the bottom, followed by marinated strawberries, then whipped cream. Repeat once more.
  6. Refrigerate at least 1 hour before serving, overnight preferably.

Drink Recipe of the Day: Berry Banana Blast

Berry-Banana Blast
Berry-Banana Blast
Try this amazing recipe today and discover the healthy benefits that blueberries can give you. Blueberries are packed with powerful polyphenol compounds, which are antioxidants that neutralize free radicals in your body. This berry has also been shown to improve cognitive functioning. Whip up this delicious and tasty treat in your blender today and give your brain a little workout! 

Used In This Recipe:

Berry Banana Blast


- 1/2 Cup Vanilla Yogurt
- 3/4 Cup Apple Juice
- 1 Banana
- 3/4 Cup Frozen Blueberries
- 1 1/2 Cups Frozen Strawberries


  1. Add ingredients in the order listed above to the blender and secure the lid tightly.
  2. Starting on the lowest setting, turn the blender on and slowly increase the speed until it reaches the highest setting. 
  3. Blend for 50-60 seconds or until the smoothie reaches the desired consistency. 
  4. Serve immediately.

Additional Cornish Hen Recipes

Cornish Game Hen
Cornish Game Hen
One of our readers gave us additional Cornish Hen recipes, CLICK HERE to check them out. Some of them seem absolutely yummy! Honey spiced Cornish Hen? Yes please!

Saturday, August 8, 2015

24-Hour Sale 8-8-2015

JL Hufford 24-Hour Sale


This weekend only we are having a 24 hour, 10% off your entire order sale! We have a few items that have been heavily discounted and we are offering 10% discounts on top of that and as always, free shipping on most orders over $50 and NO sales tax!

Friday, August 7, 2015

Food Recipe of the Day: Hens in the Pot

Hens in the Pot
Hens in the Pot

The best thing about serving Cornish hens is that each person gets their own bird and no one has to argue over the best bits! If possible, try to use fresh hens for this recipe as it makes a noticeable difference in the outcome. If you have the time, use a simple brine on the birds as it adds flavor to the meat and makes for a much nice finished product. Did we mention that this recipe smells amazing while it's cooking?

Used In This Recipe:

Hens in the Pot


- 1 cup coarse salt
- 4 Cornish game hens (1 to 1 ¼ pounds each), 2 small chickens (2 to 2 1/2 pounds each) or 1 chicken (about 4 pounds)
- 14 cups chicken stock, homemade or shop-bought low-sodium, cold
- 8 small Yukon gold potatoes (about 1 pound total)
- 2 medium leeks (about 8 ounces)
- 12 white pearl onions, peeled
- 4 medium carrots (about 8 ounces), peeled
- 2 medium parsnips (about 8 ounces), peeled
- 2 medium swedes, (about 8 ounces), peeled
- 2 medium turnips, (about 8 ounces), peeled
- 1 small head Savoy cabbage (about 12 ounces)
- Coarse salt
- 1 bouquet garni (1 bay leaf, 2 sprigs thyme, 3 sprigs tarragon, 6 sprigs parsley, tied into a bundle with a piece of kitchen twine)
- 4 tablespoons (2 ounces) unsalted butter (optional)
- 1 1/2 tablespoons cornflour
- Salt, such as Fleur de sel or Maldon
- Fresh herbs, optional

Directions: (for brine)

  1. For the brine (if time allows): Combine the coarse salt and one gallon of water in a small Copper-Core stock pot. Cover and bring to a boil. Boil for about 1 minute, stirring to dissolve the salt. Remove from the heat and cool completely before using. Submerge the birds in the brine and refrigerate for 2 hours. Remove the birds from the brine, rinse and dry with paper towels. Discard the brine. If the birds have not been brined, sprinkle some salt in the cavity to season. Truss the birds with kitchen twine to maintain their shape while cooking. Let them sit at room temperature for 1 hour before cooking.
  2. Meanwhile: Set aside 1/4 cup of the chicken stock. Pour the remaining stock into a large Copper-Core stock pot and add the potatoes. Place over medium heat to warm up slowly. It could take as long as an hour to begin to simmer - See more at:


  1. While the soup heats, prepare the vegetables. Trim the root end of the leeks, but still leave it intact. Remove the outer leaf of the leeks and discard. Cut off and discard the very dark green leaves from the top of the leeks. Rinse the leeks well to remove any dirt. Cut each leek crosswise into 3 equal pieces, then wrap the pieces into bundles of 3 with a piece of twine to hold them together. Set aside.
  2. With a pairing knife, score the root end of each pearl onion with an ‘X’ and set aside. Trim off the top and bottom ends of the carrots, then cut them on the diagonal into 2-inch sections. Set aside.
  3. Trim off the top and bottom ends of the parsnips. Cut the parsnip crosswise into 2 inch sections. As the diameter of the parsnip increases, cut the sections in half lengthwise, and finally cut the widest section into more pieces, to keep all of the pieces approximately 2 inches long by 1/2 to 3/4 inches thick and as consistent in size as possible. Set aside.
  4. Cut the swedes and turnips into 8 wedges each. If desired, use a pairing knife to trim the sharp edges for a smoother finish.
  5. Cut the cabbage in half through the root end and discard any dark or wilted outer leaves. Trim the root end flush with the cabbage, and cut each half in half again, to give you 4 wedges. Set aside.
  6. When the chicken stock comes to a simmer, add all the vegetables (except the cabbage), the bouquet garni and the butter, if desired. Simmer for 10 minutes, adjusting the heat as necessary to maintain a gentle simmer. Add the birds to the pot, breast side down, and the cabbage. The birds should just be covered with the liquid. If they are not, add a bit more stock or water. Rest the lid on the pot to cover about three-quarters of the pot.
  7. Begin to time the birds when the stock returns to a simmer. Simmer the birds gently, adjusting the heat as necessary, then turn off the heat and let the birds rest in the hot stock.
  8. Turn the oven on to warm at the lowest temperature. With a skimmer or slotted spoon, carefully remove the vegetables and hens to a baking sheet and keep warm in the oven. Strain the stock through a fine mesh strainer. Place 5 cups of chicken stock in a medium sauce pan. Simmer to reduce to 3 cups. The remaining stock can be used for another purpose or frozen. Meanwhile, whisk the cornflour into the reserved 1/4 cup of chicken stock. When the stock has reduced, whisk in the cornflour mixture and bring to a simmer to thicken the stock.
  9. Arrange the vegetables in individual serving dishes, cutting the potatoes in half. Untie the leeks, and remove the outer layer. With a pair of poultry shears, cut off the end of the drumsticks and end of the wings. and remove the twine.
  10. To serve the Cornish hens: place a hen in the centre of the vegetables. To serve the small chickens: cut each chicken in half and serve over the vegetables. To serve a large chicken: cut off the leg and thigh and cut through the joint to separate. Remove each side of the breast from the carcass and cut each piece in half on the diagonal. Arrange one piece of breast meat and one piece of dark meat in each bowl.Spoon some of the thickened juices over the bird and vegetables and sprinkle with salt and fresh herbs if desired.


  • Bird Size: 4 pound chicken, 2-2 1/2 pound chicken, 1-1 1/4 pound Cornish hen
  • Cooking Time: 25 minutes, 20 minutes, 15 minute
  • Resting Time: 20 minutes, 15 minutes, 15 minutes

Drink Recipe of the Day: Watermelon Raspberry Lemonade

Watermelon Raspberry Lemonade
Watermelon Raspberry Lemonade

Summer is the perfect time to make some delicious lemonade, and with this recipe you can make a super healthy version of this classic refreshment. Featuring delicious fresh watermelon and freshly picked Raspberries, this wonderful treat is packed full of Minerals, Vitamins and Antioxidants; this drink will not only quench that summertime thirst but will also give you the energy you'll need to get through the day.

Used in this Recipe:


- 3 1/2 Cups  Fresh Watermelon Cubes, Seeded
- 1 Cup Fresh Raspberry
- 3 Lemons, peeled 
- 1/3 Cup Granulated Sugar or Raw Agave 
- 2 Cups Ice Cubes

  1. Place all ingredients into the blender jar in order listed and secure the lid tightly. 
  2. Starting on the lowest speed setting, turn the blender on and slowly increase the speed until it reaches High. (TIP: if using the Blendtec blender, the 'whole juice' setting works great for this recipe!)
  3. Blend 50-60 second or until desired consistency is reached. Serve Immediately

Thursday, August 6, 2015

Drink Recipe of the Day: Citrus Sunrise Juice

Citrus Sunrise Juice
Citrus Sunrise Juice
Start your day off the right way with plenty of beta carotene and Vitamin C! This drink is easily prepared in the Blendtec Signature Series Blender. Simply slice the various fruits, add to the blender with some water and ice, blend and enjoy!

Used in this Recipe:

Citrus Sunrise Juice


- 1/2 cup of water 
- 1 orange, peeled and halved
- 2 slices of zest from the orange
- 2 cups fresh pineapple chunks
- 1 carrot, trimmed, peeled & halved
- 1/2 beet, trimmed & halved (peeling not necessary, just wash off)
- 1/2 cup of Ice Cubes


  1. Using your paring knife, carefully peel a few slices of zest from the orange before peeling and halving it.
  2. Add the ingredients to the blender in the order listed and secure the lid. 
  3. Starting at the lowest setting, turn on the blender and slowly increase speed until it reaches high. (if using the Blendtec, simply select "whole juice" setting if available)
  4. Blend for 50-60 seconds or until it reaches desired consistency. Serve over ice immediately. 

Food Recipe of the Day: Cajun Chicken Pasta

Cajun Chicken Pasta
Cajun Chicken Pasta
One of the best things about visiting Louisiana is undoubtedly Cajun Cuisine! This delicious food form brings the best of Southern down home cooking with the elegance of French cuisine. Just a hint of spice adorns this delicious dish and features some of the finest parts of Cajun cooking all on your plate. Give this dish a try tonight, your family will love it!

Used In This Recipe:

Cajun Chicken Pasta


- 4 ounces linguine pasta
- 2 boneless, skinless chicken breast halves
- 2 tsp Cajun seasoning
- 2 tbs butter
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 4 fresh mushrooms, diced
- 1 green onion, chopped finely
- 1 cup heavy cream
- 1/4 tsp dried basil
- 1/4 tsp lemon pepper
- 1/4 tsp salt
- 1/8 tsp garlic powder
- 1/8 tsp ground black pepper
- 1/4 cup grated Parmesan cheese


  1. Bring 6 Quarts of lightly salted water to a boil. Add pasta, cook for 8-10 minutes or until noodles are Al Dente; drain the noodles.
  2. Place Cajun seasoning and chicken in a resealable plastic bag. Shake thoroughly to coat each chicken breast.
  3. In a large skillet over medium heat, saute the chicken with butter or margarine for 5 to 7 minutes until it is almost tender.
  4. Add the diced red and green peppers, green onions, and mushrooms. Saute for 2-3 mins. Reduce heat slightly.
  5. Add black pepper, garlic powder, lemon pepper, salt, basil, and cream. Heat these ingredients through. Add the cooked pasta, toss. Sprinkle with the Parmesan cheese and serve! 

Wednesday, August 5, 2015

Food Recipe of the Day: Grilled Salmon

Grilled Salmon
Grilled Salmon
Grilling salmon is not the best way to prepare a nice big salmon fillet, but it's also the healthies. A delicious and simple brown sugar marinade featuring the slightest touch of garlic and lemon really compliment the meatiness of the salmon perfectly and result in a delicious and perfectly cooked fillet.

Used in this Recipe:

Grilled Salmon


- 1 1/2 lb. Salmon Fillets
- Lemon Pepper
- Garlic Powder
- Salt
- 1/3 Cup Soy Sauce
- 1/3 Cup Brown Sugar
- 1/3 Cup Water
- 1/4 Cup Vegetable Oil


  1.  Generously season the salmon fillets with lemon pepper, garlic powder, and salt.
  2.  In a mixing bowl, combine the soy sauce, brown sugar, water, and vegetable oil and stir until sugar is dissolved. Place fish in a large resealable plastic bag with the marinade mixture, seal and turn to coat boat sides of the fillet evenly. Refrigerate for at least 2 hours.
  3. Preheat grill to medium heat
  4. Lightly oil the grill grate. Place fillets on the preheated grill and discard the marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

Drink Recipe of the Day: Coconut Milk

coconut milk
Coconut Milk
Coconuts grow on trees that are members of the palm family. These trees are found growing in abundance in Malaysia, Polynesia, and Southeast Asia and were named after the Spanish word for 'grinning face' because the Spanish explorers thought the three little knobs on the bottom of the coconut resembled a smiling monkey. Many believe that the coconut is a nut, this is untrue, the coconut is actually classified as a member of the fruit family (it is a one-seeded drupe) and has been used for centuries by the native peoples in those areas for many different aspects of life. In fact, the fruit is so useful that in traditional sanskrit, the coconut palm is called the 'Kalpa Vriksha' - 'tree which gives all that is necessary for living'. The water, milk, flesh, sugar, and oil are all useful parts of the coconut but even the husks and leaves are useful as materials in decorations and furnishings. From a health standpoint, coconuts are highly nutritious and are rich in vitamins C, E, B1, B3, B5 and B6 and is lactose free so it is a perfectly usable milk substitute by those who suffer from Lactose Intolerance. Today we will learn how to make a delicious Coconut Milk using the Vitamix Professional Series 700 Blender (Available HERE at JL Hufford)

Used In This Recipe:

Coconut Milk


-2 cups of water (can use the water from the coconut if desired)
-1 cup freshly shredded coconut (CLICK HERE to see a good tutorial on how to prepare coconut)


  1. Place all of the ingredients listed into the Vitamix container in order listed and secure the lid. 
  2. Starting on the lowest setting, turn the blender on and slowly increase the speed to high.
  3. Blend for 3 minutes or until desired consistency is reached. Chill or Serve immediately. 
Tip - you may find that straining the milk through a fine mesh sieve or filtration bag makes the milk smoother and more to your liking.

Tuesday, August 4, 2015

Food Recipe of the Day: Zucchini Bread

Zucchini Bread
Zucchini Bread
This classic is a summertime favorite that is easily enjoyed by the whole family and is the perfect treat to enjoy now that you've been busy growing those zucchinis all summer. This recipe will make a moist and flavorful Zucchini Bread that is sure to be a hit and will probably be gone before you can get a second batch done!

Check Out JL Hufford For The Things You'll Need For This Recipe!

Zucchini Bread


- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3 teaspoons ground cinnamon
- 3 eggs
- 1 cup Vegetable Oil
- 2 1/4 cups White Sugar
- 3 teaspoons vanilla extract
- 2 cups grated zucchini
- 1 cup chopped walnuts


  1. Grease and Flour two 8 x 4" pans. Preheat oven to 325°F (165°C).
  2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
  3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in Zucchini and nuts until well combined. Pour batter into prepared pans.
  4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan and let cool completely before serving! 
Tip: aluminum foil can be used to keep bread moist, cook it evenly, and make clean-up a lot easier!

Drink Recipe of the Day: Frozen Irish Coffee

Frozen Irish Coffee
Frozen Irish Coffee
It's safe to assume that we all love Irish coffee, who doesn't right? Sometimes though the summer heat that is bearing down on all of us makes enjoying this delicious treat a little too much to handle. So today we're going to show you a cool twist on this classic drink from the emerald isle, the FROZEN irish coffee!

Used In This Recipe:

 Frozen Irish Coffee


- 1 Ounce Whiskey
- 1 Ounce Irish Cream Liqueur
- 1/4 cup milk
- 1/4 cup granulated sugar or other sweetener, to taste
- 3/4 cup coffee, cold
- 1 1/2 cups ice cubes


  1.  Place all the ingredients into the blender in the order listed above and secure the lid tightly.
  2.  Starting at the lowest speed setting, turn on the machine and slowly increase until at high speed.
  3.  Blend for 30 seconds or until desired consistency has been reached. Serve immediately