|Fri, Dec 13|
Chicken En CrouteWe start with a classic Caesar salad using fresh baked croutons, Romano cheese and sweet cherry tomatoes.You’ll assemble the entree wrapping tender breast of chicken in flaky puff pastry with shallots and portobello mushrooms. Together we’ll prepare an amazing sweet, rich sauce. Sides will include asparagus with olive oil and fresh squeezed lemon along with a delicious Jasmine rice blend using toasted almonds and dried cranberries. We will finish with chocolate decadence, a rich flourless chocolate torte served with an exquisite raspberry coulis and fresh whipped cream.
Four Famous Ethnic CookiesLearn to create the rolled Norwegian cookie, Krumkakes, made with cream, butter and cinnamon or sometimes flavored with vanilla. Italian Pizzelles are also baked on the top of the stove using an iron but are a flat, anise-flavored cookies sometimes flavored with vanilla. They chewy, almond Swedish Sandbakkelse are delicate golden brown in color and are baked in tiny tins to resemble tarts. Finally, we will master deep fried Rosettes-those exceedingly fragile, paper thin Scandinavian delicacies dusted with confectioners' sugar. Expect great recipes plus the many tips and techniques that will make your baking a success! Please bring containers to bring your creations safely home.$13 food fee paid to instructor at class.
Pasta! Pasta! Pasta!We'll start by learning how to make basil pesto then practice it's versatility creating a delightful appetizer using it in combination with fresh baked bread, roma tomatoes, and mozzarella cheese. Next we'll toss it with vermicelli and cream to make a delicious pasta topped with diced tomatoes and roasted pine nuts. "Cappellini" is next tossed with olive oil, garlic, fresh basil, tomatoes and sautéed baby shrimp. Finally, "fettuccine alfredo primavera" a divine combination of fresh veggies, Parmesan cheese and cream. We'll finish with a classic "Tartlet", sugar dough layered with pastry cream and fresh fruit with a sweet apricot glaze.