Recipes from Salt To Honey, Recipes For Great Gatherings by Junior League of Salt Lake City
A SALT TO HONEY RECIPE: SALTED FUDGE BROWNIES
When I first joined the League, part of our new member duties was to throw a Kentucky Derby party. We all had to bring a dish from our wonderful Junior League of Salt Lake City cookbook, Salt to Honey: Recipes for Great Gatherings.
Since I love sweets, I chose to do the salted fudge brownies. It turns out these are not your ordinary brownies. Not only are these made from scratch (I was used to the store-bought brownie mix), but they included ingredients I had never purchased before, including baking cocoa and unsweetened chocolate.
INGREDIENTS
¾ cup (1½ sticks) unsalted butter
2 ounces unsweetened chocolate, finely chopped
1 cup (6 ounces) semisweet chocolate chips
¼ cup baking cocoa
2 cups sugar
3 eggs
1½ teaspoons vanilla extract
1 cup all-purpose flour
½ teaspoon sea salt
DIRECTIONS:
Preheat your oven to 350 degrees. Melt the butter, chocolate and chocolate chips in a large saucepan over very low heat, stirring occasionally. Remove from heat. Whisk in the baking cocoa, sugar, eggs and vanilla in the order listed. Whisk in the flour one-third at a time. Pour into a buttered 9×9-inch baking pan, smoothing the surface. Sprinkle the sea salt evenly over the top and swirl with a knife into the batter. Bake for 30 to 35 minutes or until the edges pull away from the sides of the pan and a wooden pick inserted into the center comes out with a little batter. Cool in the pan at room temperature for one to two hours or until firm.
Makes 16 brownies.
I promise the effort put into these awesome brownies is worth it!
Jennifer Fitzgibbon
FRENCH TOAST WITH PECANS
There is no better dish to prep for the weekend than French Toast with Pecans.
In our Junior League Cookbook: Salt to Honey: Recipes for Great Gatherings, there is a great and it’s an easy recipe to follow.
INGREDIENTS
1 loaf of rustic bread
8 eggs
2 cups half-and-half
1 teaspoon vanilla extract
½ teaspoon nutmeg
½ teaspoon cinnamon
½ teaspoon mace
¾ cup (1 ½ sticks) butter, softened
1 ⅓ cups packed brown sugar
3 tablespoons dark corn syrup
1 ⅓ cups chopped pecans
DIRECTIONS
First, cut the bread into slices. Cut each bread slice into halves. Layer the bread in a heavily buttered 9×13-inch baking pan to within ½ inch of the top of the pan. Combine the eggs, half-and-half, vanilla, nutmeg, cinnamon, and mace in a bowl and mix well. Pour over the bread — cover and chill for 8 to 12 hours.
Preheat the oven to 350 degrees. Combine the butter, brown sugar, corn syrup, and pecans in a bowl and mix well. Spoon over the bread mixture. Bake for 50 minutes, tenting with foil halfway after 25 minutes.
CHAMPAIGN COSMOPOLITAN
What better way is there to celebrate than with a fruity pink drink? A Champagne Cosmopolitan will definitely hit the spot.
INGREDIENTS
1 cup Cointreau
1 cup cranberry juice cocktail
½ cup fresh lime juice
2 tablespoons superfine sugar
2 (750-milliliter) bottles of Champagne
or other sparkling wine
DIRECTIONS
Mix the Cointreau, cranberry juice cocktail, lime, and sugar in a small pitcher and mix well. Chill uncovered for 2 to 4 hours. Stir the juice mixture. Place 2 to 3 tablespoons of the juice mixture in a martini glass. Add enough Champagne to fill the glass.
