Posts Tagged ‘Temple Square Hospitality’
On April 27 and 28, Chandler, Arizona will receive the great privilege of housing one of the best bakers in the business. The one and only Brenda Hopkin from The Lion House Bakery will be featured in the local Deseret Book store. Whether you’re from Chandler, Mesa, Tempe, Pheonix, Gilbert, Casa Grande or anywhere even remotely close to Chandler, come and glean from Brenda’s baking expertise. You won’t want to miss her!
Temple Square’s family of restaurants is giving away prizes every day during the Twelve Days of Christmas!
Win great prizes from The Lion House Bakery like the NEW Lion House Pies cookbook, rolls, and more!
To enter the giveaway, fill out the short form on any of the Temple Square restaurant Facebook pages (The Nauvoo Café, The Garden Restaurant, The Roof Restaurant, and The Lion House Pantry). The entry form is located under the Christmas tab. Winners will be randomly selected from these entries. Some giveaway prizes will require a little more interaction, such as commenting on a Facebook page or being a member of our texting clubs. Keep checking our Facebook pages or dining blog for these daily updates! Every day is a new surprise giveaway, so stay tuned to find out what tomorrow’s gift will be! We wish you a very Merry Christmas and wonderful New Year!!
Check out the upcoming prizes on our dining blog at: http://templesquarehospitality.com/blogs/dining/
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!
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.