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Readers’ favorite recipes from Park City restaurants

The Star Bar makes a drink with local gin that is intriguing to look at as well as taste. I would love to impress guests with it at my next dinner party if you could get the recipe.

— MEGAN PARK, SALT LAKE CITY, UT

PHOTOS BY ALLISON ARTHUR

The Star Bar’s The Temptress

1 1/4 ounces of Alpine Distilling gin 1/2 ounce lime juice 1/2 ounce St-Germain elderflower liqueur 1/2 ounce crème de violette liqueur 3 drops Wonderfoam cocktail foam

Dehydrated rose petals, for garnish

> Mix all ingredients in a shaker, and dry shake first. Then, add ice and shake again. Strain into a coupe glass and garnish with dehydrated rose petals.

The Star Bar likes using this instead of egg whites to thicken and foam drinks because it is vegan and easy to keep at room temperature.

While visiting family in Park City, we had a chance to try the crème brûlée at Sterling Steak and Lounge and absolutely loved it. There was something so unique about it and I would love to know what makes theirs so deliciously different! Can you get me the recipe?

— EMMA PAYNE, TRAVERSE CITY, MI

Sterling Steak and Lounge’s Crème Brûlée

3 cups white chocolate chips 2 1/2 cups heavy cream 1 tablespoon vanilla extract 10 egg yolks 5 teaspoons granulated sugar

> Heat oven to 250 F. In a saucepan over low heat, combine white chocolate chips, heavy cream and vanilla extract and stir until just warm. Stir consistently with a spatula to begin with and switch to a whisk once everything starts to melt together. In a bowl, beat yolks together, then slowly pour into cream mixture while whisking. Keep the temperature on low and continue to whisk until everything is well incorporated. You don’t want the mixture to boil or reach a temp higher than 180 F.

Once the mixture is fully blended, add to an uncovered container and place in the fridge for 15 minutes. Then take the cooled mixture and pour into 4 or 5 ramekins and place ramekins in a baking dish; fill dish with boiling water halfway up the sides of the dishes. Bake for 45 minutes, or until centers are barely set and slightly golden.

Cool completely. Refrigerate covered for several hours and up to a couple of days.

When ready to serve, top each custard with about a teaspoon of sugar in a thin layer. Place ramekins in a broiler 2 to 3 inches from heat source. Turn on broiler. Cook until sugar melts and browns or even blackens a bit (about 5 minutes). Serve immediately or within 2 hours.

Refill water if it evaporates!

I recently discovered Harvest’s Laksa Soup and I am obsessed! It is both filling and light and has the perfect amount of spice to keep you warm on a chilly fall day. I would love to learn the recipe to make it at home!

— JENNA INGLEBY, HEBER CITY

Harvest’s Chicken Laksa Noodle Soup

For the broth:

1 tablespoon neutral oil 1/8 cup garlic, chopped 1/3 cup ginger, chopped 1 tablespoon Thai chiles, chopped 2 stalks lemongrass, bruised and chopped 1 cup laksa paste 1 1/2 cups chicken stock 5 cups water 1/3 cup soy sauce 1 tablespoon fish sauce 1 1/2 tablespoons brown sugar 2 cans coconut cream 1 1/2 teaspoons salt Lime juice, to taste

> Heat oil in a heavy-based saucepan over medium-low heat. Add garlic and ginger and sauté for 20 seconds. Add fresh chiles and half of the chopped lemongrass. Cook for another minute.

Add laksa paste. Turn heat up to medium and cook for a further 2 minutes or until fragrant. Add chicken stock, water, soy sauce, 1/2 tablespoon fish sauce, brown sugar, coconut cream and salt. Tie the remainder of the lemongrass in a muslin pouch and drop into the stock. Place on lid and simmer for 10 minutes.

Taste and adjust if needed, adding fresh lime juice for your desired sour taste, extra fish sauce for salt and extra brown sugar if needed for sweetness.

When the laksa taste is to your liking, strain the laksa to remove any chunky pieces of ginger, garlic or lemongrass.

For the soup:

2 cups cooked chicken, shredded 2 cups cooked rice noodles Bean sprouts, microgreens and fresh herbs, for garnish Lime wedges, for garnish > To serve, place cooked noodles in your serving bowls. Add cooked chicken breast, and pour hot laksa broth over the top. Finish with fresh bean sprouts, freshly chopped chiles, a wedge of lime, and aromatic herbs like cilantro, Thai basil or Vietnamese mint.

I am a huge fan of artichoke dips in general, but I love the version Butcher’s Chop House makes. How do they do it?

— REBECCA SELIGSTEIN, PARK CITY

Butcher’s Chop House & Bar’s Spinach & Artichoke Dip

2 cups white onion, diced 6 cans artichoke hearts 3 pounds cream cheese 4 cups Parmesan cheese 4 cups sour cream 1 bag (2 1/2 pounds) spinach 1 teaspoon salt 1 teaspoon pepper Parmesan cheese, for garnish > Heat oven to 450 F. Place the onions, 3 cups of the artichoke hearts and softened cream cheese in a food processor and blend until creamy. Roughly chop the remaining artichoke hearts. Add mixture from food processor to a large bowl and mix in Parmesan, sour cream, spinach, salt, pepper and additional artichokes. Place individual servings in a ramekin topped with Parmesan cheese and heat in oven for 10 minutes or until golden brown. Serve with pita, bread or crackers of your choice.

This recipe is the chef’s mother’s recipe.

Something about Dos Olas’ Chicken Tinga tacos really hits the spot. We went back multiple times after their opening last summer just for the tacos. The pairing of the sauces is what really does it for me. I can’t figure out what they put in it.

— BEN KITTLESON, SALT LAKE CITY, UT

Dos Olas’ Chicken Tinga Tacos

For the chicken:

1/2 cup vegetable oil 3 3/4 cups white onion, thinly sliced 2 cloves garlic, finely chopped 3 3/4 cups white cabbage, finely shredded 2 pounds shredded chicken 2 cups tomato sauce 3 bay leaves Oregano to taste

> In a large pot, heat the oil on medium high. Once hot, add the onions and cook until soft and translucent. Add the garlic and then the cabbage and cook for 15 minutes more on low heat until soft. Add the chicken and tomato sauce, then the bay leaves and oregano. Cook for 20 minutes.

For the green sauce:

1 ripe avocado 1/4 white onion, roughly chopped 1/2 serrano pepper 2 limes, juiced Kosher salt and black pepper (to taste)

> Puree the avocado with the white onion, 1/2 serrano pepper, lime juice, and salt and pepper. Set aside.

To assemble:

6 corn tortillas Fresh cilantro leaves 1 small red onion, finely diced Queso fresco, crumbled 2 poblano peppers, roasted, seeded and chopped 2/3 cup corn > Heat the tortillas and place a portion of the meat inside each of them. Top with small servings of avocado puree. Garnish with fresh cilantro leaves, red onions, queso fresco, poblano peppers and corn.

For Dos Olas’ tomato sauce recipe visit:dishingpc.com/ dosolastomatosauce

EDITOR’S REQUEST:

We love to order takeout from Bangkok Thai and never fail to add an order of the fried rice when we do. I would love to know how they prepare theirs so I can get mine even close.

Bangkok Thai on Main’s Fried Rice

4 tablespoons soy sauce 1 tablespoon oyster sauce 2 teaspoons black pepper 2 teaspoons sugar 3 tablespoons neutral oil 2 large eggs, whisked 1 cup carrots, sliced in rounds 1 cup Chinese broccoli, chopped 3/4 cup onions, chopped 1 cup cherry tomatoes, halved 2-3 cloves garlic, minced 2 cups white rice, cooked and cooled 1/2 cup green onions, thinly sliced 1 pound cooked protein of choice (chicken, shrimp or pork) 1 teaspoon toasted sesame oil Cucumbers, for garnish

> In a bowl combine soy sauce, oyster sauce, black pepper and sugar, and warm in microwave for 15 seconds to incorporate sugar. Whisk and set aside. Heat 1/2 tablespoon of neutral oil in a large sauté pan or wok over mediumhigh heat. Add eggs, and cook until scrambled, stirring occasionally. Remove egg and transfer to a separate plate. Add another tablespoon of oil to the pan. Add carrots and broccoli, and sauté for about 2 minutes before adding the onions, tomatoes and garlic and sauté for an additional 3 minutes or until everything is soft. Increase heat to high and add the remaining 1 1/2 tablespoons of oil. Immediately add the rice, green onions and the sauce mixture, and stir until combined. Continue sautéing for an additional 3 minutes to fry the rice, stirring occasionally. It is good to let the rice rest for a bit between stirs so that it can crisp up on the bottom. Then add in the eggs and protein and stir to combine. Remove from heat, and stir in the sesame oil until combined. Add 3 cucumber slices for garnish. Taste and season with extra soy sauce and hot sauce, if needed.

Too much butter at once might reduce the temperature on the sauce, allowing it to break, and so will too much heat.

I love the lemon vodka sauce that Versante Hearth and Bar has used on several of their dishes over the years and have been trying to re-create it at home. Any chance they will share their recipe?

— TRAVIS ANNALA SALT LAKE CITY, UT

Versante Hearth and Bar’s Lemon Vodka Sauce

2 shallots, chopped 3 garlic cloves, chopped 1 whole lemon cut in half 5 sprigs thyme 2 sprigs sage 1 cup vodka 1 quart heavy cream 1 pound butter, cut into small cubes

> In a saucepan over medium heat, sweat (without burning) the shallots, garlic, lemon and herbs for 6 minutes. Deglaze the pan with vodka and reduce until nearly dry, then add the heavy cream and reduce by half or until it starts to get creamy and the color starts to change lightly to yellow. After reducing, whisk in the butter little by little. After you’ve added the butter, make sure it is completely melted and incorporated into the sauce. Strain the sauce using a fine strainer and season to taste with salt. The sauce needs to maintain a stable temperature even after finishing it or it will break.