"SALT TO HONEY: Recipes for Great Gatherings," compiled by the Junior League of Salt Lake City, Favorite Recipes Press, $27.95, 239 pages
When the organizers of the Junior League of Salt Lake City's cookbook put out a call for recipes, more than 1,000 poured in.
Now, a year and half and many recipe tests later, 250 recipes made it into "Salt to Honey: Recipes for Great Gatherings," which was released in February and is the league's fourth cookbook in its 80-year history.
Organizers kept in mind the local foods, like salt and honey, along with what a home cook would need, said Heidi Makowski, the committee director. All funds raised by the $27.95 cookbook go to projects for women and children in the community.
"Anytime people gather, they have food," Makowski said.
The Junior League has partnered with Edible Wasatch, Local First Utah, Slow Food Utah and Utah's Own.
"Salt to Honey" also includes a recipe (or two) from local businesses, including Golden Hirsh Inn, Log Haven, RealSalt, Market Street, Lehi Roller Mills, Avenue Sweets, Amano Artisan Chocolate, Miller's Honey, Utah's Own and Morgan Valley Lamb. Chef R.J. Peterson created the signature recipe of Herb Salt-Rubbed Rack of Lamb with Honey-Vinegar Reduction, according to information from the Junior League.
"Salt to Honey" includes recipes from breakfast and snacks to main dishes, sides and desserts with dishes that work for a formal dining experience to a casual one.
An ambitious beginner would enjoy the challenge of these recipes while many appear to be in the range of a cook with more experience.
Watch for the honey stick that marks the vintage recipes — like Black Bean and Goat Cheese Enchiladas, Citrus Salad Toss, Hot Cranberry Punch and Fresh Apricot Turnovers.
For information, please see www.salttohoney.org.
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