Zoom Cooking Class, Wednesday, June 29, 2022 6:30 PM ET
For America’s favorite summer holiday, Betty Rosbottom has planned a menu of favorites. She’ll show you how to make mini-lobster rolls for starters (don’t expect leftovers!). For the main course, she’ll share a family recipe for Deep South barbecued ribs with homemade barbecue sauce. Accompaniments include a make-ahead pepper jack corn pudding and an heirloom tomato and summer greens salad in a warm bacon vinaigrette. For a July 4th sweet finale, she’ll show you how to prepare a fabulous Bourbon pecan pound cake (easily serves 10 to 12) garnished with fresh summer berries and scoops of vanilla ice cream. Let the fireworks begin!
A filling of fresh lobster meat bound in a quick sauce of prepared mayo scented with fresh tarragon and lemon is spooned into soft rolls that are buttered and pan fried.
Deep South Spareribs with Homemade Barbecue Sauce
Baby back ribs are slow-roasted rather than cooked over an open fire. The secret to their delicious taste is the homemade barbecue sauce with its balance of tart and sweet notes.
Golden Pepper Jack Corn Pudding
Grated pepper jack cheese gives this corn pudding its heat and distinguishes it from more traditional ones. Golden on top and creamy beneath, it can be prepared ahead and reheated.
Heirloom Tomato Salad with Summer Greens Tossed with Warm Bacon Vinaigrette
Heirloom tomatoes of varying colors and fresh summer salad greens are tossed with a warm bacon vinaigrette prepared with apple or cherry wood smoked bacon.
Bourbon Pecan Pound Cake with Strawberries, Blueberries, and Blackberries and Scoops of Vanilla Ice Cream
Made with classic ingredients of butter, sugar, flour, and eggs, this version also calls for a sprinkling of chopped pecans on the bottom of a large tube pan and for a generous addition of bourbon in the batter.
Instructor: Betty Rosbottom
Zoom Fee: $30.00