note: these recipes were 'created' in the cooking class and have not been tested for accuracy outside of the class
serves 12
12 tart apples, cored-leaving 1" bottom on apple
1 lb. chorizo
1 medium yellow onion, diced
1 small butternut squash, peeled, seeded and diced
1C wild rice, cooked
4 oz. cheddar cheese, shredded
1T smoked paprika
olive oil
salt + pepper
-season butternut squash with olive, salt + pepper; roast at 400˚F until tender
-sauté onion, chorizo and smoked paprika in small amount of olive oil until chorizo is cooked through; season with salt + pepper to taste
-combine cooked squash with chorizo mixture and cooked wild rice; re-season as needed
-fill cored apples with stuffing mixture and place in oven proof baking dish
-cover with foil and bake at 375˚F for about 30 minutes or until apples are just tender
-uncover, top apples with cheddar cheese and return to oven to for 10 minutes or until cheese is melted and apples are tender but not falling apart
-serve warm on a bed of additional stuffing
makes about 24
16 oz. crimini mushrooms caps, cleaned and de-stemmed
2T fresh parsley, chopped
1T fresh thyme, chopped
1/4c roasted almonds
1/4 lb. apple smoked cheddar cheese, finely shredded
salt + pepper
olive oil
cayenne, to taste
-pre-heat oven to 400˚F
-in the bowl of a food processor, add almonds, herbs, salt + pepper
-pulse until mixture is finely chopped, resembling bread crumbs
-place in large bowl and add cheddar cheese until thoroughly combined
-fill each mushroom cap and place on baking sheet
-drizzle olive oil over mushrooms and bake until mushrooms are just soft (about 20-30 minutes)
serves 12 plus crepes
2C all-purpose flour
4 eggs
2C apple cider
2C water
1 apple, sliced
2 pears, sliced
1T unsalted butter
prepared dulce de leche
sweetened whipped cream, for serving
pomegranate seeds + ground cinnamon for garnish
-sauté apples + pears in large saucepan with butter until just tender; set aside to cool
-in a large bowl, mix flour, eggs, cider and water until thoroughly combined. crepe batter will be thin!
-working in 2 slightly oiled small crepe pans, pour a small amount of crepe batter into pans (fill bottom of pan) and cook over med-high heat until crepe appears dry; turn crepe to cook other side and set aside to cool while cooking the remainder
-once crepes are cooled, fill bottom third of crepe with cooked fruit and roll; place seam side down on platter
-drizzle dulce de leche over top and serve with a dollop of whipped cream, cinnamon and pomegranate seeds
serves 8-12
2 2-pound pork tenderloins
5T black tea leaves
1T mild curry powder
2t ground cumin
1/2t ground anise
1t ground cayenne
1T fresh ginger, chopped
-in a spice grinder, add tea, spices and fresh ginger and grind until finely ground; add a little olive oil to thin into a paste
-season pork with salt + pepper
-rub pork with paste on all sides and let rest in refrigerator for 20 minutes
-pre-heat oven to 400˚F
-roast pork until done, about 20-30 minutes
-let rest 10 minutes, then slice and serve over Cumin Rice
Cumin Rice
serves 12
2C long grain white rice
3T whole cumin seeds
2T butter
4C water or vegetable broth
-add all to large pot and bring to a boil
-reduce heat, cover and cook until all water is absorbed (about 20 minutes)
-fluff with a fork and serve
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