The Lion House’s newest cookbook is available for purchase!

Check out these delicious home-style soups and stews. It’s perfect timing for the colder weather and holidays coming up. Your family will love these recipes!

Available at any Deseret Book and online: Click Here

The Lion House Pantry presents our NEW Homemade Soup & Roll-2-Go. Beginning March 5, 2012 we will be serving daily fresh made soup and a signature Lion House roll to go. All of the taste; none of the wait.

Come see the lights at Temple Square with your family, ward, or group of friends and enjoy your own hot chocolate party in the beautiful Lion House Gardens. Hot chocolate and pastries provided for the whole group under several large heating lamps, so  you’ll stay nice and warm. No reservation fee. You only pay for what you eat and drink. Book your Lion House Garden Hot Chocolate Party today! Call 801-539-3266 to make your reservation. We’ll see you soon!

801-539-3266

The holidays are quickly approaching and we’re so excited! This is one of our favorite times of the year!

We invite you all to join us during our open hours for the upcoming holidays. Make sure to notice the dates we are closed and/or closing early this year. We look forward to seeing you soon!

Temple Square Hospitality is now selling authentic Old Nauvoo Jam! The jars can be purchased at both The Nauvoo Cafe and The Lion House Pantry 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.

10-12 seven-ounce boneless skinless chicken breast

2 cups breadcrumbs

5-6 cups cubed Lion House Rolls

1 onion diced

3 stalks celery, diced

1 cup sliced mushrooms

1 cup butter

1 tbsp rubbed sage

Granulated Garlic

3 cups chicken stock

Salt and pepper to taste

Toast the roll cubes in the oven at 300 degrees until crisp and lightly browned.  Sauté the celery, onions and mushrooms in butter until onion is translucent.   Add the sage garlic and chicken stock and bring to a low boil.  Season with salt and pepper to taste.  In a large bowl, add hot mixture to the roll cubes – tossing continuously.  Add enough of the liquid to make the cubes soft, but not soggy.   Portion stuffing mixture into 10 to 12 equal parts.  It may be necessary to pound the chicken breast out with a mallet in order to wrap them around the stuffing.  Place them between sheets of plastic wrap and pound to an even ½ inch thick.   Bread one side of each chicken breast with the crumbs. Hold the chicken breaded-side down in one hand – put stuffing on top of the breast, fold over and secure with toothpicks.  Bake in 350 degree oven until internal temperature reaches 155 degrees.

Honey Dijon Sauce

½ cup honey

2 cups mayonnaise

1/3 cup Dijon mustard

Mix honey, mustard and mayonnaise together and chill.  When chicken is cooked, drizzle sauce over hot chicken and serve.

SERVES: your whole family and your favorite neighbor.

(Recipe compliments of the Lion House Executive Chef, David Bench)