ASK FOR IT

Readers’ favorite recipes from Park City restaurants

I can’t get enough of 350 Main’s herbaceous, refreshing Alpine Rose cocktail. I would love to try to make it at home if they would share the recipe?

— ALEXIS FORESTER, CHARLESTON, SC

PHOTOS BY ALLISON ARTHUR

350 Main’s Alpine Rose

1 1/2 ounces Alpine Distilling’s

Summit Gin 3/4 ounce Alpine’s Preserve

Liqueur 1/2 ounce Aperol 3/4 ounce fresh lemon juice 4 drops rose water (350 Main uses Fee Brothers brand) 1 sprig rosemary, for garnish

> Add the first 5 ingredients into a cocktail shaker with ice, and shake until chilled. Doublestrain into your glass of choice. Garnish with rosemary sprig.

AT ONE POINT, THIS DRINK CAME OFF THE MENU, BUT PEOPLE ALWAYS ASKED FOR IT, REMEMBERING IT WAS THAT “ONE ROSE COCKTAIL.” SO THE BARTENDER PUT IT BACK ON THE MENU AND LEFT IT!

Owner Paola Bello’s brother (also a local restaurant owner) told us how delicious this cake is. We couldn’t agree more!

— KENDALL KELLEY, MARKET DIRECTOR

710 Bodega’s Dulce de Leche Volcano Cake

1 tablespoon butter 2 egg yolks 1 whole egg One 13.4 ounce can of milk caramel (dulce de leche) 2 1/2 tablespoons flour Vanilla ice cream, to serve Raspberries, mint and powdered sugar, for garnish

> Heat oven to 425 F. Grease four 6-ounce individual baking ramekins with butter, then add a little bit of flour to coat. Remove the excess and set aside.

In a bowl, whisk the egg yolks and the whole egg for approximately 2 minutes. Add the milk caramel and stir until integrated well. Immediately add the 2 1/2 tablespoons of flour. Divide the mix in the 4 ramekins, and bake for 12 minutes. Serve promptly, with vanilla ice cream, raspberries, mint and a sprinkle of powdered sugar.

I love the Vessel coconut rice and quinoa. It’s so unique and has a subtle coconut flavor to it. I’d love to have the recipe as I think it would be a great addition to curries and roasted veggies.

— ERIN SWEETSER, PARK CITY

Vessel Kitchen’s Coconut Rice and Quinoa

1/2 cup red onion, julienned 2 tablespoons olive oil Lemon zest from 1 lemon Lemon juice from same lemon 1 can coconut milk, shaken up 2 cups water 1 tablespoon salt 1/4 teaspoon pepper 1 cup basmati rice 1 cup quinoa > In a large saucepan over medium heat (the same you intend to use for the rice), sauté the onions with the oil until soft but not browned.

In a second small saucepan, add all liquids and seasoning and bring to a simmer.

When the onions are soft and starting to slightly caramelize, add the rice and quinoa to the onions and oil and mix on low heat until the liquids in the second pan are hot. Pour the hot liquids over the rice and quinoa and stir. Cover with a tightfitting lid and cook over low flame for 25 minutes. Let rest, covered, for 15 minutes, and fluff with a fork before serving.

Everything I see on Mindful Cuisine’s Instagram (@mindful_cuisine_in_park_ city), particularly the sweets, looks perfectly executed. I would love to try one of chef Linda Elbert’s tried-and-true recipes at home.

— THOMAS ALKIN, SAN FRANCISCO, CA MINDFUL CUISINE OFFERS COOKING CLASSES AND PRE-ORDERED GOODIES TO GO, TOO!

FOR THE TART CRUST RECIPE, GO TO DISHINGPC.COM/MINDFULCUISINEPANNACOTTATART.

Mindful Cuisine’s Lemon Ginger Panna Cotta Tart

For the panna cotta filling:

2/3 cup milk 4 tea bags of Stash lemon ginger tea 4 sheets silver gelatin 3 1/4 cups plus 1 tablespoon heavy cream 1 cup caster or superfine sugar

For garnish:

Fresh fruit Baked pastry shapes Edible flowers Herbs Sugar sprinkles

> Add the milk and the tea bags to a saucepan and bring to a simmer. Once simmering, turn off the heat and let the tea infuse for 15 minutes. Remove the tea bags, giving them each a good squeeze, then discard.

Soften the gelatin sheets by soaking them in a bowl of cold water for about 5 minutes.

Add the cream and sugar to the pan of infused milk. Slowly bring the mixture to a boil, stirring occasionally to dissolve the sugar. As soon as the boiling point is reached, turn off the heat. Drain the gelatin leaves, gently squeeze out excess water and blot a bit on a paper towel. Stir into the hot cream mixture. When the gelatin has fully dissolved, pass the mixture through a fine strainer into a clean bowl.

Let cool. Once cool, place in the refrigerator, checking and stirring every so often until it starts to thicken. When it is just beginning to set to a custard consistency, pour it into a tart shell.

You will have some extra filling that you can pour into a glass for a (gluten-free) dessert. Refrigerate the tarts and filling until fully set (about 4 hours). Decorate with garnishes of your choice.

You can use regular granulated sugar that has been pulsed in the food processor a couple of times.

EDITOR’S REQUEST: One bite and we were hooked. I knew I needed to try to make these at home and begged Shabu for the recipe.

Shabu’s Miso Green Beans and Shishito Peppers

2 tablespoons white miso paste 3 cloves garlic, minced 1 tablespoon soy sauce 2 tablespoons coconut oil (or another oil that can handle high heat) 1/2 pound green beans, trimmed 1/2 pound shishito peppers 1 tablespoon Sriracha 1/4 cup peanuts, chopped > Mix the miso paste, garlic and soy sauce together in a small bowl, and set aside. Add the coconut oil to a medium pan and turn to high heat. Let the oil heat for a minute, then add the green beans and shishito peppers and toss to coat them in oil. After a minute or so, you should see small brown blister spots. (If you don’t, turn up the heat a bit.) Continue to cook them, tossing as necessary, until they are all blistered, about 5 minutes. Add the miso mixture to the browned beans and toss to coat. Let the beans sauté in the mixture for about two minutes before adding the Sriracha and transferring to a serving platter. Top with chopped peanuts.

AT SHABU, YOU CAN ORDER THIS DISH AS JUST GREEN BEANS OR JUST SHISHITO PEPPERS, OR HALF-AND-HALF AS DONE HERE.

I am a frequent flyer at Flying Sumo, and I usually request extra Jam Sauce on the side because it’s so good with everything! The Jam Roll is a must, but the sauce it comes with just makes the roll as addicting as it is.

— LINDSAY JACOBSON, PARK CITY

Flying Sumo Sushi and Grill’s Jam Sauce

1 bunch cilantro leaves 2 jalapeños, seeds and stems removed 1/2 cup Mae Ploy Sweet Chili

Sauce (or more to taste)

> Chop the cilantro and thinly dice the jalapeños. Add in chili sauce to taste (making sure to shake thoroughly first) and stir until combined.

THIS SAUCE PAIRS WELL WITH YELLOWTAIL FISH AND IS SERVED AT FLYING SUMO WITH THE COCONUT SHRIMP AND THE JAM ROLL.

I order cheddar biscuits every time I go to Hearth and Hill. I’d love to have the recipe so I can share the deliciousness when I visit family this summer.

— SARAH CALDWELL, PARK CITY

Hearth and Hill’s Cheddar Biscuits

2 cups flour, sifted 1 tablespoon double-acting baking powder 1/2 teaspoon kosher salt 1/4 cup butter 3/4 cup milk 1 cup sharp cheddar cheese, shredded Melted butter, for garnish

> Heat oven to 450 F. In a large bowl, add the flour, baking powder and salt. Then sift the mixture into a mixing bowl. Work in the butter with your fingers (or two knives or a heavy fork) until it is the consistency of cornmeal. Add the milk and cheese, and stir into the dough just enough to make the particles cling together. (It should be a very, very soft dough.) Turn onto a floured surface and knead for about 1 minute. Then either pat or roll the dough out to a 3/4-inch-thick square. Cut the biscuits into 2-inch squares. Dip each in melted butter and arrange on an ungreased baking sheet or pan. If you want them crisp all around, place them far apart; for fluffier biscuits, place close together. Bake for 12 to 15 minutes, or until the tops are golden brown.