Recipes from the Roof

This year marks 100 years since the Hotel Utah was built in Salt Lake City. Though the beloved hotel ceased operations in 1987 and was transformed to the Joseph Smith Memorial Building, the dining facilities, of which the Roof is most famous, remain in full swing, serving delicious selections to thousands of people each year. Here are some of the Roof’s most delicious recipes, from the cookbook Recipes from the Roof.

Photo from Recipes for the Roof.

Pineapple-glazed Pork Ribs

4 servings

• 2 pounds baby back ribs

• 2 tablespoons sesame oil

• ¼ cup Chinese five-spice powder

• salt and pepper, to taste

• 1 tablespoon toasted sesame seeds, for garnish

• chopped cilantro, for garnish

Pineapple Glaze

• 2 tablespoons unsalted butter

• 1 pineapple, peeled and cubed

• 1 cup soy sauce

• ½ cup teriyaki sauce

• ¼ cup Hoisin sauce

• ¼ cup chili sauce

• 3 tablespoons rice wine vinegar

• ¼ cup brown sugar

• 1 red chili, thinly sliced

• 2 garlic cloves, minced

• 1 (2-inch) piece ginger, peeled and chopped

Preheat oven to 300˚ F.

For the ribs: Arrange the ribs in a single layer in a shallow baking dish. Cover ribs with sesame oil and season generously with spices. Roast for 2½ hours.

In the last 30 minutes of roasting time, baste the ribs with some of the glaze. When the ribs are done, the pork will pull away from the bone. Before serving, baste the ribs with more glaze and place them under the broiler for 6 minutes to give them a nice crust.

For the glaze: In a saucepan over medium heat, melt the butter and add the pineapple chunks; saute for 3 minutes. Add remaining ingredients. Bring to a slow simmer and cook, stirring until thickened, about 20 minutes. Once it is thick, pour the glaze into a blender and puree until smooth.

To serve, sprinkle the pork ribs with sesame seeds and chopped cilantro.

Artichoke Spinach Cheese Dip

6 servings

• 6 ounces cream cheese

• 1½ cups chopped baby spinach

• 1 cup drained and chopped canned artichokes

• ½ cup sour cream

• ¼ cup mayonnaise

• ½ cup grated Parmesan cheese

• 1 teaspoon balsamic vinegar

• ½ teaspoon red pepper flakes

• ¼ teaspoon garlic powder

• 5–6 slices pita bread, grilled

Heat the cream cheese in microwave for 1 minute or until hot and soft.

Add the rest of the ingredients (except the bread) and mix well.

Cut the grilled pita bread into 8 triangles per slice.

Serve the dip hot with the sliced grilled pita bread.

Photo from Recipes from the Roof.

Fried Pickles

4 servings

• cooking oil

• 1½ cups flour, divided

• 1 teaspoon salt

• 1 teaspoon pepper

• 1 cup dry buttermilk pancake mix

• 1 teaspoon baking powder

• 2 tablespoon dry dill

• 1 teaspoon Old Bay Seasoning (available at supermarkets)

• 1 cup buttermilk

• 1 cup dill pickle juice

• 12 dill pickle spears

Preheat cooking oil in a small fryer to 350˚ F. Combine ¾ cup flour, salt, and pepper in a pie tin for dredging the pickles. In a mixing bowl, whisk together remaining ¾ cup flour, pancake mix, baking powder, dill, Old Bay Seasoning, buttermilk, and pickle juice to make a batter. Dredge the pickle spears in the seasoned flour and then dip the spears into the batter, letting the excess drip off and coating the spears completely. Gently lay the spears into the hot oil and fry until golden brown. Remove spears from the oil. Drain on a paper towel.

Serve with ranch and Thousand Island dressing. A side of carrots and celery is a nice addition.

Photo from Recipes from the Roof.

Pear Salad with Walnuts and Gorgonzola

4 servings

• 4 handfuls salad greens, washed and dried

• 2 Anjou pears, washed, cored, and sliced into eighths

• ½ cup dried currants or raisins

• 2 ounces Gorgonzola cheese

• 1 cup candied walnuts


• 2 tablespoons lemon juice

• 2 tablespoons rice wine vinegar

• 2 tablespoons balsamic vinegar

• 1 tablespoon raspberry syrup

• ¼ cup olive oil

• salt and pepper, to taste

For the salad: Divide lettuce onto 4 chilled plates and top with sliced pears and currants or raisins. Crumble the Gorgonzola cheese evenly over the 4 salads. Top with candied walnuts.

For the dressing: In a small bowl, combine lemon juice, rice vinegar, balsamic vinegar, raspberry syrup, and oil. Whisk together and season with salt and pepper.

To serve, drizzle the desired amount of dressing over the 4 salads.

Tomato Basil Bisque

6 servings

• 8 medium-size ripe tomatoes

• 3 Roma tomatoes

• 4 tablespoons olive oil, divided

• 1 medium yellow onion, diced

• 2 tablespoons minced garlic

• 1 small bunch basil, stemmed and chopped

• ½ bottle Ariel dealcoholized Cabernet Sauvignon (full bottles are about 25.4 ounces)

• 1 (16-ounce) can tomato puree

• 4 cups heavy cream

• 1 tablespoon Cholula hot sauce

• salt and pepper, to taste

• 1/8 cup water

• 1/8 cup cornstarch

Preheat oven to 350˚ F. Remove stems from tomatoes and place tomatoes on a baking sheet. Coat them generously with 2 tablespoons olive oil. Place in oven and bake about 10 minutes, or until the peels will come off easily. Set aside. Saute onion, garlic, and basil in a large soup pot on medium heat in remaining 2 tablespoons olive oil. Add dealcoholized Cabernet Sauvignon and simmer about 5 minutes.

Peel the baked tomatoes and add to the pot. Puree with an immersion blender*until smooth. Add remaining ingredients to the pot and season with salt and pepper as needed. If desired, thicken with cornstarch slurry of water and cornstarch mixed together. Boil to thicken.

*In place of an immersion blender, a regular blender may be used, with caution. Be sure to vent the lid of the blender so that the steam inside does not build up pressure. Also, fill the blender only about one-third full so that the hot liquid does not splatter over.

White Raspberry Cake

12-14 servings

• 1 package white cake mix

• 1 (16-ounce) can raspberry filling

• 1 cup fresh raspberries, for garnish

Whipped Cream Frosting:

• 2 cups heavy cream

• ½ cup powdered sugar

• 1 teaspoon vanilla

Raspberry Sauce:

• ½ cup raspberry jam

• 1 tablespoon warm water

For the cake: Prepare and bake cake following the package directions for two 9-inch round cakes. Cool and cut each cake layer into two layers so that you have four layers. Spread raspberry filling evenly between the four layers and chill for 30 minutes.

For the frosting: In a mixing bowl, whip cream, sugar, and vanilla until soft peaks form and hold their shape.

For the sauce: Combine raspberry jam with warm water and mix well. Frost the sides of the cake with frostings. Drizzle sauce over top and garnish with fresh raspberries.

To buy Recipes from the Roof, click here.