A Glorious Holiday Dinner with Betty Rosbottom

The Baker's Pin (34 Bridge St, Northampton MA 01060)


A Glorious Holiday Dinner
Wednesday, December 1, 2021 6:30 PM ET In-person

Betty Rosbottom will explain how to order, then prep and cook a showstopper crown roast of pork. Studded with garlic, the roast is basted with a tarragon mustard butter while in the oven, and when done its cavity is filled with a mound of creamy mashed potatoes. For sides you’ll discover Bourbon and brown sugar glazed carrots, easily made ahead, and a mixed winter greens salad with pears and walnuts dressed in a walnut vinaigrette. Betty will show you how to make an orange-scented mascarpone cheesecake with a topping of glistening cranberries, another make-ahead dish. This is a perfect menu to share with family and friends during the holiday season.

Crown Roast of Pork with Tarragon Mustard Butter Filled with Creamy Mashed Potatoes with Crème Fraîche and Gruyère

A crown roast of pork is studded with garlic, then roasted and basted with delicious butter scented with fresh tarragon, crushed fennel seeds, and Dijon mustard. When done the center of the roast is filled with creamy mashed potatoes enriched with crème fraîche and grated Gruyère.

Bourbon and Brown Sugar Glazed Carrots
Carrots sliced on the diagonal are blanched, and then sautéed in butter and brown sugar and Bourbon. They can be prepared completely in advance.

Winter Salad Greens, Toasted Walnuts, Pears, and Crumbled Blue Cheese in a Walnut Vinaigrette
Boston lettuce, Belgian endive, and arugula are paired with sliced pears and toasted walnuts, then tossed in a walnut vinaigrette, and garnished with crumbled blue cheese.

Orange Scented Mascarpone Cheesecake Topped with Glazed Cranberries
An orange-scented cheesecake made with mascarpone and cream cheese is scented with orange zest and baked, then topped with a mound of glistening cranberries.

Instructor: Betty Rosbottom

Zoom Fee: $30.00
In-Person Fee: $79.00

All In-Person Class attendees will be required to wear facemasks throughout the cooking class, only to be removed when eating.  

We will also ask for proof of vacination status when signing up for our in-person class. Thank you for understanding.