More #Utahfromhome Cooking
If you loved our first round of culinary delights from Utah, check out some more Utahan recipes below including the weird and quirky “Utah favourite foods” as well as more cocktail recipes and deserts for home visits with friends and family
Weekend Desserts
Who doesn’t love a ginger snap recipe?! Be sure to add this one to your next weekend bakeoff.
Normal Ice Cream began from the invention of an ice cream concept by its owner, Alexa Norlin, who is self-claimed as a normal girl from a normal place (Read: The Women Behind Utah’s Food Renaissance). In addition to her unique ice cream recipes, Norlin created this one-of-a-kind Gingersnap Cookie recipe nearly 10 years ago. The cookie has seen many days in Salt Lake City, first at The Rose Establishment serving as the staple ginger snap + cream cheese ice cream sandwich. Feel free to share your cookies with others, but we won’t judge you when you keep them all to yourself.
Ginger Snap Cookie Recipe from Normal Ice Cream in Salt Lake City
Recipe here.
Did someone say Happy Hour?
It might be hard to decide with of these cocktail recipes and piece of Utah you want to sip first. When the time is right, we hope to see you in Utah drinking one of these signature cocktails in person. Until then, try Utah’s flavours from home during your Friday work zoom calls.
Meet some of Utah’s favourite mixologists and their delicious creations. Cheers to a sip of #UtahFromHome until your local happy hours resume.
Detox Sour – Healthy Whiskey Cocktail by Post Office Place Bar, Salt Lake City. Recipe here.
Rocket Power Gin Cocktail by New World Distillery, Ogden (in the northern region of Utah) Recipe here.
Utah Staples
Fry Sauce:
If you have ever been to Utah and ordered french fries at a restaurant…you are probably acquainted with Fry Sauce. In Utah it’s considered a state treasure. Utah-based burger chain Arctic Circle claims to have invented fry sauce in the 1940s. Seventy years after it was first served, fry sauce is still a classic favourite at Arctic Circle. In fact, the restaurant chain goes through nearly 50,000 gallons of the sauce annually in the chain’s dining rooms, where self-service pumps are going through two gallons a day on average.
Combining ketchup (tomato sauce) and mayonnaise may not be a unique idea – In Argentina it’s called “golf sauce” and is used on fries, burgers and sandwiches. In Germany it’s called “Rott Weiss” – but Utah claims their sauce has one “secret” ingredient that makes all the difference in their recipe.…pickle juice. Recipe here.
Green Jell-O:
Utah residents consume more Jell-o (Jelly) per capita than any other state in the USA. They love their Jell-O so much it’s considered the official snack of Utah. And they made it into a pin for the 2002 Winter Olympics in Salt Lake City. Green seems to be the colour of choice. No need for a recipe here…just add water.
Funeral Potatoes:
This Utah dish started out as a dish created after funeral gatherings but is now more commonly seen as a side dish at the family dinner. Best served with ham, bread rolls, salad and green Jell-o. The importance of the dish does not come from its history, the ingredients used, or its expense, but from the love and compassion that is associated with the dish. Funeral potatoes are important because every bite of cheese filled potato goodness brings comfort to any belly and heart.
How to video here.
For high resolution images to accompany article click here
About the Utah Office of Tourism:
The Utah Office of Tourism’s (UOT) mission is to elevate life in Utah through responsible tourism stewardship. We do this through marketing, stewardship and development. Marketing: UOT curates messaging that inspires visitation, supports local businesses and builds the Utah economy. Stewardship: UOT manages visitation statewide and supports the responsible discovery of Utah. Development: UOT partners with local communities to enhance and develop their visitor economies to benefit residents and visitors. Learn more at visitutah.com
Issued by the Utah Office of Tourism Australia / New Zealand Press Office.
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