Posts Tagged ‘Lion House Pantry’
Pick up a special treat for your sweetheart this Valentine’s Day! Get them something delicious from any of our pantries at Deseret Book, or order them right from our bakery in Salt Lake City!
Give our catering office a call at 801-539-3250
We look forward to helping make your Valentine’s celebration as sweet as possible!
Our head baker, Brenda Hopkin, will be showcasing our bakery blog, signing cookbooks, and handing out treats at several different locations over the next 2 weeks. What a fun showcase where everyone will be filled in their bellies and in their minds as they enjoy Brenda’s scrumptious goodies and the vast baking knowledge presented on the blog! And you won’t want to pass up the opportunity to get your Lion House Cookbook signed by the head baker herself! So come and enjoy these showcases with us!
Dec. 3rd – 11:30am-1:30pm – The Joseph Smith Memorial Building Lobby, Salt Lake City, Utah
Dec. 4th – 7pm-8:30pm – The Lion House Pantry on Temple Square
Dec. 17th – 11:30am-1:30pm – Deseret Book Store, Salt Lake City, Utah
Spice up your fall holidays with 3 delicious recipes from our Head Baker, Brenda Hopkin
These treats come straight from the NEW Lion House Frozen Rolls cookbook!
Participants will learn how to make:
- Caramel Rolls
- Soft Pretzel Sticks
- Cheese Burger Surprise
Brenda will be teaching this class in several different locations throughout the month of October. Keep checking the blog for updates on Where’s Brenda. She may be teaching the class in your town next!
Wednesday, October 6th from 7-8:30 p.m. – Deseret Book in Spanish Fork, Utah
Thursday, October 7th from 7-8:30 p.m. – Deseret Book in Orem Parkway, Utah
Wednesday, October 13th from 7-8:30 p.m. – Deseret Book in Logan, Utah
Tuesday, October 19th from 7-8:30 p.m. – Deseret Book in Chandler, Arizona
Wednesday, October 27th from 7-8:30 p.m. – Deseret Book in Ammon, Idaho
Thursday, October 28th from 7-8:30 p.m. – Deseret Book in Rexburg,
Once you’ve learned some tricks, create your own recipe and send it in for the Frozen Roll Contest! Your recipe may appear in the next cookbook!
Looking for a recipe that will “wow” everyone at your upcoming barbecue or picnic? The Lion House’s Brenda Hopkin gives us a show stopper on Studio 5 with her tangy Pineapple Ham Salad.
- 1 medium pineapple
- 2 cups cooked ham, diced
- 2 medium stalks celery, sliced
- 1 cup red seedless grapes
- ½ cup cashews
- lettuce leaves
- ¾ cup mayonnaise
- 2 teaspoons lemon juice
- ½ teaspoon ground ginger
- 1/8 teaspoon garlic salt
Remove top from pineapple then cut pineapple crosswise into 5 slices. Cut pineapple from each slice, leaving ½-inch ring. Reserve rings; core and cut up remaining pineapple. In a large bowl, toss pineapple chunks, ham, celery and grapes. In a separate bowl, mix mayonnaise, lemon juice, ginger and garlic salt to make dressing. Toss into ham mixture. Just before serving, fold in cashews. Arrange pineapple rings on lettuce leaves. Fill with salad and garnish with a small cluster of grapes. Makes 5 servings.
Variation: Two cups cooked, diced chicken breasts may be used instead of ham to make pineapple chicken salad.
Tips and Ideas
A vintage enamelware colander makes a generous and unbreakable bowl for fresh salads; and it adds a beautiful look that will impress your guest even more!
Our latest Deseret News recipe of the week winner had us putting our money where our mouth is. Rebecca Jones’ “Millionaire Pie” was featured the first week of June at the Lion House Pantry, and had everyone begging for more! But if you didn’t get a chance to come in and try it, don’t worry we’ve got you covered. Brenda Hopkin joined forces with KUTV’s Chef Bryan Woolley to show you Fresh from the Kitchen just how easy this deliciously “rich” recipe can be.
1 20 oz. can crushed pineapple, drained
1 8 ounce pk. Cream cheese
1 8 oz. container Cool Whip
¾ cup sugar
1 cup pecans
1 cup coconut (optional)
2 baked pie crusts, regular or graham cracker.
Beat cream cheese until soft. Add sugar and pineapple beat until well blended
Fold in the remaining ingredients. Pour into pie crusts. Ready to serve or you can refrigerate to infuse flavors. Makes 2 pies.
Have a recipe that you would like Brenda to try?? Send it in to email@example.com and be our next featured recipe!
Our very own Brenda Hopkin is at it again creating the latest new twists on any Lion House classic. Check out her Sundried Tomato Basil Bake that was featured on Studio 5 May 17, 2010. Send your photos and/or home videos trying out this recipe to firstname.lastname@example.org and become a featured guest blogger on our blog!
- 8 Baked Lion House Rolls (cubed and toasted)
- 8 ounces Mozzarella Cheese, shredded
- 8 ounces Havarti Cheese, shredded
- ½ cup Parmesan Cheese, grated
- 1 8 ounce jar Sun Dried Tomatoes in oil and herbs, drained. (Reserve the oil) Cut each piece of tomato in 6-8 pieces. Divide pieces into two portions.
- ½ cup onions, sautéed
- 1 ounce fresh basil, thinly sliced, divided
- 10 large whole eggs
- 2 ½ cups whole milk
- ½ cup heavy cream
- 1 teaspoon salt
- ½ teaspoon garlic salt
- ½ teaspoon seasoning salt (Like Lawry’s)
- ¼ teaspoon pepper
Oil a glass 9×13 pan or a 3 ½ quart baking dish with some of the oil from the Sun Dried Tomatoes. Sautee onions until transparent in 3 Tablespoons reserved oil from the tomatoes (Discard the remaining oil). In a medium bowl place the cheeses and lightly toss with hands to combine.Place half of the cubed and toasted Lion House Rolls evenly in bottom of prepared baking dish. Sprinkle onions and the oil from pan on the toasted rolls. Sprinkle with half the cheese mixture, chopped tomatoes and basil. Repeat with remaining ingredients.
In a medium bowl, whisk eggs until blended. Add milk, cream, salts and pepper whisking until combined. Slowly pour egg mixture into baking dish over roll layers. Gently, press down layered ingredients using the back of a wooden spoon until the rolls start to absorb the milk mixture. Let stand for 1 hour.
Preheat oven to 325-degrees. Bake for 45 minutes or until the center is set and top is golden brown. Remove from oven and let stand 10 minutes before serving. Makes 8-10 Servings.
The Lion House
63 East South Temple
Salt Lake City, UT 84150-1400
Temple Square Hospitality is now selling authentic Old Nauvoo Jam! The jars can be purchased at both The Lion House Pantry and The Nauvoo Cafe in four delicious flavors – raspberry, strawberry, peach and pomegranate pepper.
Old Nauvoo Jam was developed by Russ Reed (pictured above) who grew up near Nauvoo, Illinois. The jams and jellies are produced in Hurricane, Utah. Reed’s credo is to “use as much Utah fruit as possible”. Old Nauvoo Jam contains no artificial preservatives, flavor, or coloring. The simple ingredient recipe include fruit, pectin, lemon juice, and cane sugar.
Russ Reed does most of the work himself, blending, mixing, and tasting his creations until perfectly delicious.
“My mother and grandmother were famous jam makers in Quincy, which is just south of Nauvoo,” says Reed. “You might say I’m following in their footsteps.”
He inherited his mother’s secret jam recipes several years ago, and Russ embarked on recreating and refining the many flavors he enjoyed at the table as a child.
“I’ve always felt there was a need for old-fashioned, homemade jam like we enjoyed in the old days. Now it seems like everyone doesn’t have time to make jams and jellies anymore,” says Reed.
Temple Square Hospitality introduced these new jams during General Conference weekend. Russ Reed came to serve samples of the jam on Lion House rolls and answer questions from the public.
The Lion House bakery now sells boxed mixes for their rolls, muffins and brownies! You can pick them up at several convenient locations and have the homemade taste of Lion House dishes in your very own home.
Available at the following locations:
- The Lion House Pantry Restaurant
- The Nauvoo Café
- All Deseret Book Stores
- The following Grocery Stores:
- Dan’s Market
- Dick’s Market
- Lin’s Marketplace
- Macey’s Market