Once again, Betty will share with students some of her favorite trimmings for Thanksgiving feasts. For starters she’ll prepare Champagne Cranberry Kirs and cups of creamy scallop and fennel chowder scented with tarragon. Whipped butternut squash paired with mascarpone and honey plus blanched haricots verts garnished with caramelized shallots will make colorful sides. You’ll also learn how to prepare a fabulous wild rice dressing with roasted red and green grapes, toasted walnuts, and orange zest. Dessert will be silken mooth pumpkin panna cottas topped with whipped cream and pecan brittle. Betty will offer make-ahead tips for these dishes, and also give you great ideas for presentation.
Champagne Cranberry Kir
This drink will be sampled and recipe provided, but not demonstrated.
Champagne is combined with cranberry juice and glazed cranberries to make a colorful and festive apéritif to begin Thanksgiving dinner.
Cups of Creamy Scallop and Fennel Chowder Scented with Tarragon
Pan-seared scallops float in a delicious milk broth studded with bits of fennel, potatoes, and smoky bacon, all scented with fresh tarragon.
Wild Rice Dressing with Roasted Red and Green Grapes, Walnuts, and Orange Zest
For this pilaf-style dressing, wild and brown rice are simmered in chicken stock along with sautéed shallots and celery. Juicy roasted red and green grapes plus toasted walnuts and orange zest are stirred in at serving time.
Whipped Butternut Squash with Mascarpone and Honey
Cubes of butternut squash are cooked, and then pureed and enriched with creamy mascarpone and honey. A garnish of chopped fresh rosemary adds an herbal accent.
Cranberry Apple Chutney
This dish will be sampled and recipe provided, but not demonstrated.
A glistening mixture of cranberries and diced apple are simmered in apple cider, cider vinegar, and sugar along with chopped ginger and a hint of red pepper flakes.
Haricots Verts with Caramelized Shallots
Haricots verts, or tender green beans, are blanched until just tender and topped with halved shallots that have been slowly sautéed in butter and olive oil until golden brown.
Pumpkin Panna Cottas Garnished with Whipped Cream and Pecan Brittle
Made traditionally with cream and milk plus sugar and gelatin, these panna cottas also include pumpkin puree and spices. They are baked in ramekins and topped with whipped cream and crunchy shards of homemade pecan brittle.
Instructor: Betty Rosbottom
In-Person Demonstration Fee: $75.00