HOLIDAY HOURS

Just a quick announcement about our Holiday Hours this week.

The Junior League of Salt Lake City office will be open Monday - Wednesday from 9am to 2:30pm and Thursday from 9am to 1pm. We will be closed on Friday, December 24.

Please don't hestitate to call if you have any questions: 801-328-1019

8 Days 'til Christmas

Haven't figured out what to get Harriet for the office secret Santa? Maybe you want to pick something up for your home teacher? Well the Junior League has just the thing. Our almost classic, forever reliable, Always In Season cookbook.





This book just might be the best last minute Christmas gift you ever buy. It has recipes to suit every occasion and of course every season. The winter sections features recipes like: Market Street Meatloaf, Tony Caputo's Red Pesto, Broccoli and Leek Bisque, and my personal favorite Stuffed Flank Steak. I know that stuffing meat with another meat sounds a bit weird at first but, Trust me whoever created the recipes is brilliant. Oh did I mention its only $10
So get to it, don't put off that last minute gift 'til the actual last minute. You can purchase Always In Season here.
You can always pop in on the Junior League to pick one up in person. We'll be holding normal office hours next week Monday - Wednesday 9:00 am - 2:30 pm and a shortened day Thursday 9:00 am - 1:00 pm

2011 Spring Open House

Are you a woman interested in joining the Junior League of Salt Lake City? Do you have a gal-pal you want to volunteer with?

Join us for our 2011 Spring Open House so you can see how the JLSLC helps to improve the lives of women and children in our community. Meet current members, learn about our projects, and find out if the Junior League is the right fit for you.

When: Thursday, January 12, 2010

Time: 6pm to 8pm (come anytime!)

Where: JLSLC Headquarters - 526 E 300 S in downtown Salt Lake City

Contact: For more information email info@jlslc.org

Click here to RSVP.

HOLIDAY SOCIAL

The Junior Leauge of Salt Lake City's Holiday Social is just around the corner. Are you attending?

We can't wait for this fun event. This year the social will be held at the beautiful 15th Street Gallery up at 15th and 15th. The cost is $20 but includes yummy hors d'oeuvres, an open candy bar, beer, wine, and a specialty holiday cocktail.

Rumor has it the special cocktail will be a delicious candy cane martini! Yum!

At my own holiday parties I'll be serving Five-Generation Eggnog from Add Another Place Setting a wonderful cookbook from the Junior League of Northwest Arkansas (on sale at JLSLC).

Try the recipe out. I'm sure you and your guests will love this holiday favorite. And don't forget to RSVP for the JLSLC Holiday Social!

Five-Generation Eggnog:

6 egg whites

1/2 cup sugar

6 egg yolks

1/4 cup sugar

2 cups half-and-half

1 cup heavy cream

1 cup bourbon (optional)

1/2 cup rum (optional)

nutmeg

Beat the egg whites and 1/2 cup sugar in a large bowl until stiff peaks form. Beat the egg yolks and 1/4 cup sugar in a small bowl. Add the egg yolks to the egg whites, beating constantly.

Add the half-and-half and cream to the egg mixture, beating constantly. Beat in the bourbon and rum gradually until of the desired consistency. Pour into glasses and sprinkle each with a dash of nutmeg.

Makes 8 servings.

Note: If you are concerned about using raw eggs, use eggs pasteurized in their shells, which are sold at some specialty food stores, or use an equivalent amount of pasteurized egg yolk and pasteurized egg white.

What's for Dinner Salt Lake? Send us your recipies!

It's not too late!  Send us your recipies today. 

Recipes can be submitted via email, fax or mail. If you've got a great recipe, we'll find a way to accept it.

Cookbook Contact Information:
eat@jlslc.org

New Cookbook, Junior League of Salt Lake City
526 E 300 S, Salt Lake City, UT 84102

fax (801) 328-1048

What to do with all the garden fresh zucchini?

Who has the time or the money to dine out every night? Cooking at home has never been this chic. What do you wow the eaters in your house with? The Junior League of Salt Lake City wants to know! Please share with us your original, delicious recipes to eat@jlslc.org. We are working to create a cookbook that will feed your family and become a favorite in your collection.

The following is a recipe from the League's third cookbook Always In Season. I made this last night because I've been looking for something to make with all the zucchini out of my garden. One can only bake so much zucchini bread. Not only was this simple but it was a treat for my taste buds.

Park City Penne With Zucchini Cream

Serves 4

4 medium zucchini, cut into 1/8 inch slices

1 medium onion, thinly sliced

1 clove of garlic, minced

1/4 cup butter

1 1/4 cup whipping cream

1/2 cup milk

2/3 pound uncooked penne

1/2 cup sun dried tomatoes

3/4 cup shredded fresh basil

3/4 cup grated parmesan cheese

Heat butter in saucepan. Saute onion and garlic until onion is tender. Add zucchini and saute for one minute. Stir in whipping cream and milk, simmer for one minute.

Cook penne according to package instrutions, drain. Combine pasta, zucchini cream sauce, sun dried tomatoes, basil, and cheese. Cook until just heated through.

Serve immediately, garnish with more parmesan cheese if desired.

A little fresh ground black pepper never hurts either.

YUM!

Please I need more ideas for what to do with all my zucchini next year! Submit your favorite zucchini recipe today.

Cooking from Scratch

With so many fresh ingredients available in our grocery stores now, the use of canned goods can seem like a thing of the past. However, we are all short on time and cooking at home can be an excellent way to watch pennies. Cans of tomatoes or beans will always have a place in our pantry; the same goes for frozen peas or spinach in our freezer. There are some great time-saving ingredients that aren't "fresh" from the farm that have a place in our best recipes. Cooking from scratch can be so fun and inventive, and a lot of fantastic recipes include some of these time-savers and out-of-season fillers. Do you have a recipe that includes some of these things? We'd love to include them in our fourth cookbook. Share them at eat@jlslc.org