ASK FOR IT

from Dishing Jackson Hole | Issue 19

WHAT WE CRAVE

Readers’ favorite recipes from Jackson Hole restaurants

Could you share the recipe behind Snake River Grill’s peppermint stick ice cream? I had it this winter, and it reminded me of my mom — she only eats peppermint ice cream. I would love to re-create it for her since she is unable to travel.

— MARIE GRANT, JACKSON

PHOTOS BY ALLISON ARTHUR

Snake River Grill’s Peppermint Stick-Chocolate Chip Ice Cream

32 ounces whole milk 14 ounces heavy cream 3/4 cup sugar 9 large egg yolks 1/8 teaspoon peppermint extract 3/4 cup peppermint sticks, crushed 3/4 cup chocolate chips

> In a medium pot over medium heat, combine milk, heavy cream and half of the sugar. While the mixture is heating, whisk the remaining sugar into the egg yolks until the sugar is dissolved.

Once the milk mixture reaches 125 F, remove from heat, then slowly stream about 1/3 of the milk mixture into the egg yolks, whisking the entire time. Then, slowly stream that egg mixture back into the pot with the rest of the milk, whisking the entire time.

Place back on stove and heat to 170 F. Remove from heat and strain. Cool to room temperature in an ice bath.

Once cooled, stir in peppermint extract, then cover and chill for a minimum of 4 hours.

Churn in an ice cream machine according to manufacturer’s instructions. When churning is complete, mix in crushed peppermints and chocolate chips.

It can either be enjoyed as soft serve at this point or put in containers and frozen for hard ice cream.

Editor’s Request: We heard these are a crowd-pleaser at the restaurant.

Hayden’s Post’s Sweet Potato Pancakes

For the pancakes:

2 cups of your favorite buttermilk pancake mix 1 cup sweet potato puree (canned, blended) 1 teaspoon cinnamon 1/2 to 1 cup water Mountain berry glaze, whipped cream and fresh ground nutmeg, for garnish

> In a large bowl with the pancake mix, add sweet potato puree and cinnamon, along with 1/2 cup of water. Stir mixture until it begins to incorporate.

Add more water as needed until it pours easily but is not runny.

Pour 1/4 cup of batter at a time onto hot greased griddle or skillet. Allow to cook for approximately 5 minutes or until the sides of the pancake start to look golden. Use a heavy spatula to flip. Cook for another 5 minutes or until done.

Serve with mountain berry glaze, top with whipped cream, and finish with a pinch of fresh ground nutmeg.

Do not overmix!

For the mountain berry glaze:

1 cup huckleberries (frozen) 1 cup wild Maine blueberries (frozen) 1/3 cup lightly packed brown sugar 1 tablespoon lemon juice 1 tablespoon orange juice Zest of 1/2 lemon (optional) Zest of 1/2 orange (optional) 2 tablespoons cornstarch 2 teaspoons water

> Add berries, sugar, juice and zest to pan. On mediumhigh heat, bring to a boil.

Mix cornstarch and water into a slurry. While constantly stirring berry mix, slowly add slurry, to prevent clumping. Return to a boil, stirring constantly.

Reduce heat and simmer for 5 minutes, or until sauce thickens slightly.

Something about Glorietta’s caprese salad is completely different than others I have had. It’s über fresh and I think the pesto makes it stand out. I can’t figure out what they put in it.

— MARY LANDRUM PYRON, JACKSON

Glorietta Trattoria’s Caprese Salad

For the pesto:

6 cloves garlic 1 cup olive oil 2 bunches basil 1/2 cup pecorino cheese, freshly grated 1/2 cup pine nuts, toasted

> Make garlic confit by simmering the cloves in olive oil until they are tender but not browned (about 1 hour). Combine the confit garlic, basil, pecorino cheese, pine nuts and olive oil in a food processor, and blend until the pesto is mostly smooth.

For the salad:

20 baby heirloom tomatoes, cut in half 20 small balls fresh mozzarella cheese (often labeled bocconcini) Maldon sea salt, to taste 1/4 cup micro herbs (micro basil, bull’s blood, micro arugula) Splash of aged balsamic vinegar

> Mix tomatoes, mozzarella balls and sea salt to taste in a bowl. Spoon 4 tablespoons of pesto onto a platter, add the tomato and mozzarella mixture, and top with micro herbs and aged balsamic.

Sometimes when I’m on the fence about driving all the way to town for something (like groceries), I can convince myself to go by rewarding myself with some takeout crab Rangoons from Thai Me Up. If you could publish the recipe, I could reward myself with that cheesy, deep-fried, savory goodness whenever I like.

— MARIA RACHAL, MOOSE, WYOMING

14-ounce can superlump crab meat 1 1/2 pounds cream cheese 1 cup mozzarella, shredded 1 tablespoon ginger, minced 1/4 cup scallion, minced Pinch of salt 1 package wonton shells > Mix first 6 ingredients together in a bowl until combined. Place a large teaspoon of the mixture onto the middle of a wonton shell. Add a small amount of water to the inside edge of the wonton wrapper. Seal all four edges of the wrapper at the top of the bundle. Thai Me Up deep-fries the crab Rangoons, but you can also bake them at 350 F until golden brown (about 15 minutes).

Thai Me Up’s Crab Rangoons

RECIPE MAKES ABOUT 25-30 RANGOONS.

I had this drink while doing a little research for Dishing and thought it would be the perfect fit for our Ask For It section.

— BROOKE DANAHY, MARKET DIRECTOR

RPK 3’s Blackberry Smash

6 mint leaves 1/2 ounce simple syrup 1/2 ounce lime juice 1 1/2 ounces Del Maguey Vida

Mezcal 1 ounce blackberry puree Splash soda water Mint sprig and slice of lime, for garnish

> In a shaker, muddle together mint leaves with simple syrup and lime juice. Add ice, mezcal and blackberry puree, and shake vigorously.

Strain into a rocks glass with ice, and top with a splash of soda water. Garnish with mint sprig and lime slice.

We love Cultivate Cafe’s gluten-free waffles. Can we get the recipe to try at home?

— DABNEY WEST, JACKSON

Cultivate Cafe’s Gluten-Free Vegan Waffle

For the waffles:

4 cups organic gluten-free oat flour 3/4 cup organic coconut sugar 1 tablespoon organic cinnamon 3 tablespoons baking powder (corn and aluminum free) 1 tablespoon organic vanilla 2 1/4 cups organic apple sauce 6 tablespoons organic flaxseed meal mixed with 1 1/2 cups water (soak flaxseed meal in water for 5 min) 2 cups organic coconut milk

> Mix all dry ingredients together in a bowl. Mix all wet ingredients together, including the flaxseed meal, in separate bowl. Mix all ingredients together and blend until smooth.

Scoop into waffle iron (set at 390 F) and cook for 5 minutes. We grease our iron with a small spray of pure organic avocado oil.