And it tastes even better drizzled with a homemade caramel or chocolate sauce made with evaporated milk.
Seven readers shared recipes after seeing E. Jensen's recent request.
We have included a favorite caramel sauce sent by Linda Crow and a chocolate sauce from the Hershey's cocoa company sent by Lori Cullen.
Requests:
Mason Burr would like a recipe for Wasatch punch, a cocktail that used to be served at Wasatch Grill. It was made with two kinds of rum (Bacardi 151 and Malibu), sweet and sour and possibly other mixers. Owners of the grill have not responded to our request.
Shannon Fischio is searching for a coconut lentil soup, similar to what was served at the now-closed David Chase Café. The chef has not returned telephone calls or e-mails.
Allyson Guilbert has requested a recipe for tomato basil soup with orzo pasta. She likes the version at Zupa's but owners have not returned telephone calls or e-mails.
Cece Holt still wants to make sweet potato corn chowder, the signature soup at Citris Grill. The owners won't give out the recipe.
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* Send requests or responses to Cuisine Quest, c/o The Salt Lake Tribune, 90 S. 400 West, Suite 700, Salt Lake City, UT 84101, or kathys@sltrib.com.
Caramel sauce
2 cups brown sugar
1/4 cup butter
1/2 cup evaporated milk
1/4 cup light corn syrup
In a saucepan, combine all the ingredients. Heat over medium-low heat, stirring constantly, until sugar is dissolved and sauce is smooth. Mixture will thicken as it cools. Serve warm over ice cream or other desserts. Store unused portion in a airtight container in the refrigerator.
Makes 1 1/2 cups.
Source: Linda Crow
Chocolate sauce
6 tablespoons cocoa (Hershey's brand suggested)
1 cup granulated sugar
1/8 teaspoon salt
3/4 cup evaporated milk
1/4 cup butter
1/4 teaspoon vanilla
In a saucepan, whisk together cocoa, sugar and salt. Blend in evaporated milk. Add butter. Cook, over medium heat, stirring constantly, until the mixture just begins to boil. Remove from heat and stir in vanilla. Mixture will thicken slightly as it cools. Serve warm over ice cream or other desserts. Store unused portion in an airtight container in the refrigerator.
Makes 2 cups.
Source: Lori Cullen
