How to Prepare Some of Park City’s Signature Dishes and Cocktails at Home
Park City restaurants want to make your time at home more delicious by providing recipes to some of their favorite dishes, cocktails and desserts you can produce in your kitchen. So, are you ready to put your culinary skills to the test? Learn how you can create some of Park City's signature treats by using our recipe guide.
- PARK CITY SIDES AND BRUNCH RECIPES -
1. Stein Eriksen Lodge’s Shrimp & Avocado Toast
Start your morning with the best avocado toast in Park City. This recipe uses perfectly spiced fresh shrimp and avocados to provide an elevated dining experience at home you won’t forget.
- 12 Slices Favorite Breakfast Bread
- 1 Pound of Shrimp
- 1 Pinch of Cayenne
- 1 TSP of Paprika
- 1 TSP of Kosher Salt
- 1 Pinch of Ground White Pepper
- 1 Pinch of Ginger Powder
- 1 TBSP of Oil
- 3 Avocados
- 1 Lime
- 1 TBSP of Chopped Parsley
- Place Breakfast bread in the toaster. Toast all pieces of bread.
- Clean and chop the shrimp into small ½ inch pieces.
- Combine the shrimp and all dry spice ingredients in a bowl.
- Toss shrimp with spices and seasonings.
- Heat sauté pan on medium high heat.
- Add oil to the pan.
- Cook shrimp for a few minutes until finished. Remove from heat.
- Clean 2 Avocados and smash together in a bowl.
- Add juice of halved lime. Creating a paste or smooth but rustic texture.
- Clean and dice other Avocado and add to cooked Shrimp, add juice of other halved lime.
- Lather your toast with Avocado puree and top puree with shrimp and Avocado mixture.
- Finish with chopped fresh parsley.
2. Chimayo's Cilantro Bread Oil
Chimayo’s recipe uses the flavors of the South West to provide a signature bread oil loved by every Parkite. It also pairs well with any dish. Mix it up at home and serve it with a classic Mexican dish or alongside your favorite mountain cuisine.
Serves: 2-3 sides
- 2 ½ bunches of Cilantro
- 4 ½ Poblano Chiles
- 3 pasteurized Egg Yolks
- 3 oz. grated Parmesan
- 1 ½ cup Rice Vinegar
- 9 cups of Canola Oil
- ½ Jalapeño
- Juice from ½ Lemon
- Salt to taste
- Roast jalapeño, poblano chiles, peel and remove seeds.
- Blend cilantro, chiles, grated parmesan cheese, rice vinegar and lemon juice.
- Add egg yolks.
- Slowly add oil.
- Add salt to taste.
3. Stein Eriksen Lodge’s Summer Ceviche
There aren’t many dishes that are more refreshing than Stein Eriksen’s ceviche. Get excited. This summer side brings zest and refreshing ingredients to your home that’s best served with your favorite white wine.
Serves: 4-6 as an appetizer
- Garden Tomatoes
- 1 Lb Medium Shrimp; Cleaned & Cut in Half
- 1 Lb Scallops; Quartered
- 1 Cup Lime Juice
- Zest Of 2 Limes
- 1 Tsp Sea Salt
- ¼ Tsp White Pepper
- 2 cups Baby Tomatoes; cut in half
- 1 cup Jicama; small diced
- ½ Jalapeno; chopped
- 1 Avocado; medium diced
- Small bunch Cilantro; chopped
- 4 Green Onions
- Juice of 1 Lime
- Sea Salt to taste
- Blue Corn Chips
- Clean shrimp, remove shells and cut in half. Clean and quarter scallops.
- Place in a bowl and top with lime juice, zest, sea salt and white pepper.
- Stir to mix and let sit for two hours in the refrigerator.
- Cut tomatoes, jicama, jalapeno, Avocado, cilantro, green onions.
- After the two hours, add to the shrimp & scallop mixture.
- Add final lime juice and sea salt to taste.
- Serve with blue corn chips.
- PARK CITY ENTRÉE RECIPES -
1. Stein Eriksen Lodge’s SRF Wagyu Pastrami Toast
Make Stein Eriksen’s gourmet wagyu pastrami toast at home. This twist on a classic uses Snake River Farms’ premium meats to deliver explosive and timeless flavors right from your kitchen.
Serves: 1 portion
- 4 Slices of Rye Baguette
- 5 Ounces of House Pastrami
- 2 Ounces of Jarlsburg Cheese Sauce
- 1 TBSP of Chow Chow
- 1 TBSP of Mustard
- 1 TSP of Parsley
- Toast rye bread and spread mustard on the top toast.
- Place heated proportioned pastrami on top of mustard and toast.
- Pour hot Jarlsburg cheese sauce over pastrami.
- Place warmed chow chow on top of cheese sauce.
- Garnish with chopped parsley.
2. Stein Eriksen Lodge’s Turmeric Seared Wild Salmon
Are you ready to prepare a plate or two of turmeric seared wild salmon like a professional chef? Stein Eriksen shared their recipe with us to guide you through the process of making their famous dish at home.
- 2 Fillets of salmon
- 1 TBSP turmeric
- 2 TSP of ground ginger
- 1 TSP of sea salt
- 1/4 TSP of white pepper
- 1 TSP of olive oil
- Combine turmeric, ginger, sea salt, white pepper.
- Season salmon with spice mixture.
- Place the seasoned filets on an oiled, hot plancha (or cast iron griddle) on a grill at about 375°.
- Sear on each side for about 3 minutes.
- Serve on top of salad.
3. Deer Valley Resort’s Roasted Butternut Squash And Anasazi Bean Enchiladas
Add a little spice to your evening. These sweet and savory enchiladas are the perfect family-friendly meal that balances the flavors of fresh roasted butternut squash with those found in Mexico.
For the filling:
- 3 cups of Butternut Squash, roasted and diced
- 2 cups Anasazi beans, cooked
- 2 TBSP Olive Oil
- 1 cup Shiitake Mushrooms, julienned and sautéed in olive oil
- 1 cup frozen Corn, roasted
- 1⁄4 cup Pumpkin Seeds, roasted 1 cup cilantro, chopped
- Salt and Pepper to taste
- Eight 8-inch white corn tortillas
- 1 cup Cheddar Cheese, grated
- 1 cup Jack Cheese, grated
- 1⁄2 cup Cilantro Sour Cream (see recipe below)
Cilantro Sour Cream Ingredients:
- 1⁄2 Bunch Cilantro, Washed and Chopped 1 Lime, Zested and Juiced
- 1 1⁄4 TSP garlic, Puréed
- 14 ⁄ ounces Sour Cream
- 1 TSP Salt
- 1⁄4 TSP Black Pepper
- Heat oven to 350 F.
- Mix the ingredients for the filling together, careful not to overmix (don’t make it into a purée).
- Lay tortillas flat, top each with approximately 1 cup of the filling mix, a dollop of cilantro sour cream and 1/3 cup of both cheeses.
- Roll tortillas and place into a baking pan. Cover and bake for 20 minutes.
- Remove from the oven and top with the Roasted Tomatillo Cilantro Sauce (see recipe) and remaining cheese.
- Return to the oven to melt cheese over the top of the enchiladas.
- Use remaining cilantro sour cream as a garnish over the top of the heated enchiladas.
- PARK CITY DESSERT RECIPES -
1. Stein Eriksen Lodge’s Honey Bomb
Are you ready to make an unforgettable dessert? The Honey Bomb is made up of five essential steps that make this ambitious dessert entirely worth the work. Enjoy!
Step 1. Sweet Cornmeal Cake Ingredients:
Serves: Approximately 8 each 3 ½” cakes
- 1 stick of Butter
- 1 1/4 cup of Sugar
- 4 Eggs each
- 1 cup of Crème Fraiche
- 2 TBSP of Lemon Zest
- 2 ¾ cups of Cake Flour
- 1 cup of Cornmeal
- 1 TBSP of Baking Powder
- 2 TSP of Baking Soda
- 1 TSP of Salt
- Cream butter with sugar and lemon zest until light and fluffy. On medium speed, add the eggs, one at a time, scraping bowl with each addition.
- Whisk together the cake flour, cornmeal, baking powder, baking soda and salt.
- Alternate adding the crème Fraiche and the dry ingredients to the butter in three parts, scraping bowl with each addition.
- Pour or pipe batter into silicone fleximolds, buttered tart rings or greased & floured cupcake pans.
- Bake at 350 F for 10 minutes, or until lightly golden brown and springy to touch.
Step 2. Caramelized Rice Ingredients:
Yield: Approximately 3 cups
- 2 1/2 cups Rice Krispies
- 1/3 cup of Sugar
- 2 TBSP of Water
- 1 TSP of Butter
- Combine sugar and water in a saute pan. Clean the sides of the pan with a wet brush. Without stirring, cook the sugar mixture over medium high heat until the sugar reaches 118 C (approximately 245 F).
- Add the rice krispies to the pan and continue to cook, stirring constantly to ensure the rice krispies are evenly coated. Cook until they begin to turn golden.
- Remove the pan from heat and stir in the butter until evenly melted. Spoon krispies out of the pan onto a silpat or waxed paper. Let cool completely.
Step 3. Yuzu Honey Gel Ingredients:
Serves: Approximately 1 cup of sauce
- 1 cup of Mandarin Orange Juice
- 1/2 cup of Yuzu Juice
- 1/3 cup of Honey
- 1/4 cup of Sugar
- 2 ½ TSP of Agar Agar
- Whisk together mandarin orange juice, yuzu juice and honey in a small pot. Whisk together the agar and sugar, then whisk into the juices slowly.
- Cook the gel mixture over medium-high heat until it begins to boil. Reduce heat to low and let simmer for four minutes.
- Pour gel into a bowl or pan and refrigerate until firm and set. Remove gel into a blender and blend until completely smooth. Keep refrigerated until using.
Step 4. Fior di Latte Ice Cream Ingredients:
Serves: Approximately 6 cups ice cream
- 4 cups of Whole Milk
- 1/3 cup of Heavy Cream
- 1/2 cup of Milk Powder, Non-Fat
- 1/4 cup of Sugar
- 2 tbsp of Honey
- Whisk together the milk, milk powder and heavy cream in a small pot. Add the honey and sugar.
- Cook mixture over medium-high heat until it begins to boil. Turn off heat and whisk for 20 seconds, then strain through a chinois or fine-mesh strainer. Cool over ice, refrigerate 4 hours and then process in an ice cream machine.
- Freeze metal hemisphere bombe molds for 2 hours. Scoop a ½ cup of ice cream into frozen mold and spread evenly inside the mold, smoothing the sides with a spoon and leaving an empty area in the center of the hemisphere for parfait. Freeze.
Step 5. Yuzu Parfait Ingredients:
- 1/4 cup of Yuzu Juice
- 2/3 cup of Sugar
- 1/2 cup of Lemon Zest
- 2 TSP of Gelatin Sheet and Silver (or 2 TSP gelatin powder)
- 1/2 cup of Heavy Cream
- 3/4 cup of Sugar
- 1/4 cup of Water
- 1 cup of Egg Yolks
- Bloom the gelatin in cold water until soft. Squeeze out the excess water. Combine the bloomed gelatin with the yuzu juice and first measure of sugar and set aside.
- Whip the heavy cream to medium peak and reserve in the refrigerator.
- Combine the second measure of sugar with the water and the egg yolks in a metal bowl. Whisk until smooth. Cook the mixture over a boiling water bath until it reaches 64 C (approx. 145 F). Remove from heat, continuing to whisk, and transfer the bombe mixture to the bowl of a stand-up mixer. Mix on high speed with the whip attachment until fluffy and cool.
- Melt the gelatin mixture in the microwave for 10-15 seconds, just until fluid. Whisk the gelatin into the bombe mixture, followed by the heavy cream. Pipe the parfait into the frozen molds already lined with the ice cream. Level the tops and freeze 3-4 hours.
Step 6. Plating Your Honey Bomb:
- Brush the outside of a cornmeal cake with honey. Roll the cake in rice krispies to coat.
- Unmold a bomb by running the metal mold under warm water, and then gently pressing in on one edge to remove.
- Place the bomb on top of the cake. Spoon honey on top of parfait, garnish plate with mandarin sauce and more krispies.
2. Deer Valley Resort Snickerdoodles
Sometimes you need a sweet snack that reminds you of everything you love about Park City. Fortunately, Deer Valley’s famous Snickerdoodles can now be made at home for all to enjoy.
Serves: 12 Jumbo Cookies
- 3/4 cup + 2 tbsp Butter
- 1 1/2 cups Sugar
- 2 Eggs
- 3 cups All purpose Flour
- 1/2 TBSP Baking Soda
- 1/2 TBSP Baking Powder
- 1 TSP of Vanilla Extract
- 1 TSP of Real Salt
- Cream butter and sugar until light and fluffy.
- Add eggs and vanilla. Scrape three times, mixing after each scrape.
- Sift flour, soda, powder and salt.
- Add to your butter and eggs. Scrape.
- Scoop to desired size (we use a 1/3 cup size scoop for jumbo cookies). At this point the cookie dough can be frozen for a week, covered, or chilled for a day.
- Before baking roll cookies in a sugar/cinnamon mixture (4 to 1 ratio).
- Bake for 18-21 minutes until a little color around the edges and puffed up in the middle. 275° convection 300° conventional oven.
- PARK CITY COCKTAIL RECIPES -
1. Deer Valley Blueberry Mojito Cocktail
The Blueberry Mojito, which combines crushed blueberries, mint leaves, lemonade, rum, and a dash of sugar, is a local favorite that can be served in any season.
- 1 handful of mint
- 1 TSP OF granulated sugar
- Quarter wedge of lime
- 1/2 - 3/4 cup of lemonade (preferably not from concentrate)
- 1 oz. of premium light rum (Bacardi Silver brand suggested)
- 2 TBSP of fresh or frozen blueberries (one tablespoon smashed to create some juice)
- Splash of soda
- 1/2 ounces of premium dark rum (Myer’s brand suggested)
- Sprig of mint (for garnish)
- Slice of lime (for garnish)
- In a tall 16 oz. class, add mint leaves and sugar.
- Squeeze juice from the lime wedge into the glass.
- Mash the ingredients with the back of a spoon or a special wooden “muddler.” until the mixture is fragrant.
- Fill the glass with ice.
- Add lemonade until the glass is 2/3 full.
- Add a splash of soda then add light rum and blueberries and stir.
- Slowly pour dark rum into the drink so it floats on top.
- Garnish with a sprig of mint and lime.
2. Alpine Distilling’s Almond Alpine Cocktail
We love drinking the Almond Alpine cocktail because it always reminds us of some of our favorite days on the mountain. Bold, smooth and rich. This Park City favorite will leave you energized and relaxed at the same time.
- 3 oz. Dog Daze Cold Brew®
- 1 oz. Alpine Persistent Vodka
- 1 oz. Alpine Preserve Liqueur
- 1 oz. Almond Milk
- 1 Whole, Raw Egg (optional)
- Combine all ingredients in a cocktail tumbler with ice.
- Pour into a small tumbler to serve.
3. Alpine Distilling’s Happy Glamper
The Happy Glamper will leave you feeling like you’re on a luxury camping vacation that will keep you relaxed. It’s made with locally made spirits and requires only two steps.
- 1 1/2 oz. Alpine Distilling Persistent Vodka
- 1/2 oz. Coffee Liqueur
- Fill with house-made macadamia “horchata”
- Add vodka and coffee liqueur to a rocks glass filled with ice.
- Top with macadamia "horchata" and garnish with an open-face s’more (graham cracker, milk chocolate, and toasted marshmallow).
4. Alpine Distilling’s Sunset Delight (non-alcoholic)
No alcohol? No problem. Learn how to make an exquisite non-alcoholic refresher by Alpine Distilling using everyday ingredients that’s easy to make.
- 1/2 oz. Lemon Juice
- 1/2 oz. Cane Syrup
- 1/2 oz. Cranberry
- 1 TBSP Wild Berry Preserve
- Add all ingredients into shaker tin.
- Shake well.
- Pour straight into glass and top with soda water.
- Garnish with lemon peel and blueberries.