Holiday Cooking with a Twist
3 day vacation October 18, 19, 20
Lots of people either feel anxious about holiday cooking, or are stuck in a rut. During this three day vacation, we'll move you forward into pleasure and excitement. When guests arrive on Friday afternoon, we'll jump right into cooking that anticipates Christmas by making a Gingered Winter Squash and Coconut Soup, Risotto of Wild Mushrooms, Roast Pork stuffed with Armagnac and Prunes, Watercress and Orange Salad, and a Roulage Leontine (a very impressive kind of Buche de Noel, or Chocolate Rolled Christmas Log Cake filled with Whipped Cream), along with Meringue Mushrooms.
On Saturday after a buffet breakfast, and before and after a light lunch, we'll start to make an entire Thanksgiving meal, cooking Spiced Sweet Toasted Walnuts, Fresh Ravioli with Winter Squash and Fried Sage, Ancho Turkey with Coffee Sauce and Wild Rice Stuffing, Cream-Braised Brussels Sprouts, Cranberry and Fig Chutney, Pumpkin Pie with a Candied Ginger and Graham Cracker Crust, and an outstanding Vermont Apple Pie.
Sunday morning will feature a brunch of local eggs, bacon and maple syrup, along with our own pies.
By the time the weekend is over, everyone will know how to make every dish and will have gained knife skills, sure-fire pie crust ability, a deep understanding of ingredients and how they function (and what to substitute, and why), along with lots of confidence in their ability to make outstanding food.
You will also have learned to make a range of good gifts meringue mushrooms, candied spiced nuts, cranberry and fig chutney that will serve you well for the holiday season.
For more information, go to www.culinaryvermont.com