Sheraton Salt Lake City Hotel

3.7 (506 reviews)

150 West 500 South, Salt Lake City, UT, 84101, United States   •  Weather:    •   Local Time:     •  Phone: 801-401-2000   •  Hotel Reservations: 888-627-8152

3.7

Holiday Recipes

Cherries Jubilee

Ingredients

  • ¾ cup white sugar
  • 2 tbsp cornstarch
  • ½ tsp finely grated orange zest
  • ¼ tsp ground clove
  • ¼ tsp cinnamon
  • ¼ tsp kosher sea salt
  • ¼ cup orange juice
  • ¼ cup cold water
  • 1 lb dark cherries (Bing preferred)
  • 1/3 cup brandy
  • 1/3 cup spiced rum
  • 3 cups vanilla bean ice cream

Preparation

  1. Whisk together the sugar, cornstarch, zest, clove, cinnamon and salt, put in sauce pan.
  2. Stir in the water and orange juice; bring to a boil over med-high heat, stir until thickened.
  3. Stir in the cherries, return to a boil, reduce heat and simmer for 5 minutes.
  4. While cherries are cooking, spoon ice cream into bowls.
  5. Remove cherries from heat, add liquor and ignite.
  6. Gently shake pan until the blue flame has gone out.
  7. Spoon cherries over ice cream.

Chocolate Mousse

Ingredients

  • 2 cups heavy cream
  • 4 egg yolks
  • 1 pinch of sea salt
  • 3 tbsp sugar
  • 1 tsp vanilla
  • 7 oz bittersweet chocolate, chopped

Preparation

  1. Heat up ¾ cup cream in a saucepan.
  2. Whisk together yolk, sugar, and salt; then add hot cream, whisking slowly until combined.
  3. Pour mix through a chinois (fine mesh strainer) into a bowl and add vanilla.
  4. Melt chocolate in a double boiler; then whisk custard mix into chocolate until smooth; let cool.
  5. Beat remaining 1 ¼ cups of cream until achieving stiff peaks; then gently fold into chocolate custard.

Holiday Stuffing

Ingredients

  • 1 lb of unsalted butter
  • 2 lb sourdough bread, day old cut into 1” cubes
  • 1 diced yellow onion
  • ½ stalk of celery
  • 1 diced red delicious apple
  • 4 oz chopped pecans
  • 5 oz cranberries, dried
  • 4 oz chopped bacon
  • 6 oz crumbled feta cheese
  • 1 tbsp chopped Italian parsley
  • 1 tbsp chopped fresh sage
  • 1 tbsp chopped fresh rosemary
  • 1 tbsp chopped fresh thyme
  • 1 tbsp coarse sea salt
  • 1 tbsp coarse grind black pepper
  • 3 cups chicken stock

Preparation

  1. Preheat oven to 250 F. Butter a 13x9x2” baking dish and set aside.
  2. Scatter bread in a single layer on a rimmed baking sheet.
  3. Bake 1 hour or until dried out.
  4. Let cool, transfer to a large bowl.
  5. Melt butter in a large skillet over high heat; add onions and celery, brown for about 4 minutes.
  6. Add to bread in bowl, slowly stir in remainder of ingredients.
  7. Preheat oven to 350 F.
  8. Transfer mixture to prepared baking dish, cover with foil.
  9. Bake for 40 minutes, or until internal temp reaches 165 F.