This week I will be discussing my upcoming Quick Weeknight
Dinners class, our Easter Dinner menu, and a new twist on Chocolate Stout Layer
Cake.
Quick Weeknight
Dinners
This class meets for three Monday evening sessions, starting
April 13th, at 6:30 at the Plum Center in Springfield. For the first session we will focus on salads
and main courses. For the salads, we
will be doing a Caprese and my take on a Waldorf Salad which can double as a
healthy appetizer. The main courses will
be Sauteed Beef Cubes in a Mustard Sauce and an all-in-one Balsamic Citrus
Chicken Breast roasted with vegetables.
Easter Dinner 2015
I just wanted to share with you what we had on the menu for
our Easter Dinner. We started off with a
Carrot and Ginger Soup. I got the recipe from the New England Soup Factory Cookbook by Majorie Druker and Clara
Silverstein (Thomas Nelson Inc., Nashville, Tennessee, 2007). We had 2 salads, fruit and panzanella. The main course was pork tenderloin roasted
with a red miso/apricot preserve glaze (from Bon Appetit magazine, January
2011). For sides we had lemon lime
risotto with asparagus and green beans with a mustard sauce, served at room
temperature. Dessert was an Easter Egg shaped
cake and assorted cupcakes and cookies provided by my sister-in-law.
I have made this many times before for family birthdays and
it is always a hit. I usually use Rogue
brand chocolate stout. Besides having a
great chocolate taste, it comes in a big bottle, so after you add what you need
to the cake there is always plenty left over for sampling. This time I decided to use some Sweet Baby
Jesus, the chocolate and peanut butter porter I discussed in an earlier post as
being a great dessert beer. Well, it works
very well in the cake too, as well as an accompaniment.
Upcoming Classes
The A.C.E. Spring Schedule is out. Here are the upcoming classes I will be
teaching:
May 7, 14, and 21 – Thursday Evening – Cooking Basics 101 –
Plum Center
May 31 and June 6 – Sunday Afternoon – Beyond Biscotti –
Plum Center
To register for this class, or any ACE cooking classes,
please go to:
http://www.fcps.edu/is/ace/specialinterest.shtml and scroll
down to the Culinary section
While there, be sure to check out the other culinary courses
offered by ACE’s excellent chef instructors.
Till next time, keep cooking.
Contact Chef Kevin at: KJBrady@fcps.edu
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