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Holiday Heat – South American Party Appetizers
Put some fire into your holiday party menus with the spice of South American
cuisine. Join Olga Hincapie for a hands-on class celebrating small plates from
South America. Born in Argentina, Olga is an experienced cooking instructor,
and we are very happy to have her here tonight. Olga will share authentic
recipes, tips for traditional cooking methods and an amazing menu of sizzling
South American small plates and appetizers that is guaranteed to spice up any
occasion. The evening will begin with AREPAS RELLENAS CON CARNE – savory
and rich corn cakes filled with seasoned beef. Next, Olga will prepare
EMPANADAS ARGENTINAS – stuffed and fried pastries served with
CHIMICHURRI (fresh herb sauce) and PICO DE GALLO (fresh tomato salsa).
Olga will also treat us to an ANTIPASTO PLATTER – a selection that includes
tuna, cucumber, red bell pepper, onion, ketchup, pickled cauliflower and baby
pickles. We’ll have TOSTONES DE PLATANO VERDE – crispy fried green plantains
accompanied by an incredible garlic-shrimp sauce. And for a sweet finish,
Olga will prepare PASTELITOS DE GUAYABA CON QUESO FRESCO –
small pastries with guava and fresh cheese.
Olga Hincapie | Demonstration | $65
#121208C – Saturday, December 8 | 11:00 a.m. – 2:00 p.m.
Buone Feste – Fresh Italian Holiday Appetizers
There’s just something about Italian food – good Italian food – that makes
everything festive. It’s romantic, colorful, aromatic and, of course, delicious.
In this hands-on class, we’ll explore what Italian cuisine can do for your holiday
party. With Kitchen Window Cooking Instructor Becky Caterine as your
guide, we’ll work on a menu of small plates and appetizers that are fresh, exciting,
impressive and surprisingly easy to make. We’ll begin the evening with
RICOTTA FRITTA WITH TOMATO AGRODOLCE – fresh ricotta, breaded, fried
and served with sweet and sour tomatoes. Next it’s SHRIMP & CITRUS SPIE-
DINI – an incredible combination of fresh shrimp and bright citrus, skewered
and served with ARUGULA & WALNUT PESTO – a wonderful, peppery alternative
to traditional basil pesto. We’ll also make BRUSCHETTA WITH
PORCINI & PEACHES – a simple appetizer that’s dressed (and flavored) to impress.
Becky will walk us through POLENTA SQUARES WITH SAUSAGE &
PEPPERS – cut and baked squares of polenta topped with a classic Italian combination.
And finally, we’ll end on a sweet note with COCOA NIB TARTLET
WITH MARMALADE – a sumptuous dark chocolate tartlet with a cocoa-nib
crunch and a sweet marmalade finish.
Becky Caterine | Participation | $65
#121208D – Saturday, December 8 | 6:00 p.m. – 9:30 p.m.
Lefse and Beyond – Celebrating Minnesota’s Scandinavian Roots
This class revels in traditional Scandinavian holiday recipes. We start, of
course, with LEFSE – the flatbread traditionally served at holiday celebrations.
While the ingredients for lefse are simple, it does require the right equipment
and some practice. In this hands-on class, you’ll learn the entire process, start
to finish. You’ll learn how to wield the tools used for making lefse, including
long wooden turning sticks, special rolling pins and griddles. We’ll talk about
how to eat and serve lefse, from simply adding butter and sugar to enjoying it
with the traditional LINGONBERRY jam. Then it’s on to a smorgasbord of holiday
cookies. On the baking menu: KRUMKAKE – a delicate Norwegian wafer
cone that tastes as delicious plain as it does filled with whipped cream and
berries; ROSETTES – a crispy Christmas classic; and CHOKLADBOLLAR –
Swedish chocolate bombs.
Doug Huemoeller and Brian Storey | Participation | $65
#121209A – Sunday, December 9 | 10:00 a.m. – 2:30 p.m.
Last-Minute Holiday Gift Baskets
No matter how hard we try, it just doesn’t seem possible to avoid a last-minutegift
shopping trip. Every year, the holidays come at the same time, and every
year we plan to get all the gifts wrapped and ready by the weekend after
Thanksgiving. And yet. Here we are, the holiday season in full swing and we
don’t have a gift for... Well, Kitchen Window is here for you. Join us for an
evening dedicated to last-minute gift baskets that you put together out of inexpensive,
home-made goodies. With a Kitchen Window Instructor as your
guide, you’ll learn and practice a few recipes that can be put together into a
thoughtful gift basket for anyone left on your list. We’ll make two themed baskets
to inspire you, and you’ll take home a sampling of the treats to get you
started. We’ll start with a FRENCH HOLIDAY BASKET stocked with SANGRIA
JELLY poured into miniature wine glasses; PORT WINE CHEESE BALLS rolled
in SPICY HERB OR NUTS; and LIQUEUR-FULLED CHOCOLATE TRUFFLES.
Then we’ll make a MEXICAN HOLIDAY BASKET stocked with MEXICAN
WEDDING CAKE COOKIES; MARGARITA JELLY; and HOLIDAY-SHAPED
FRESHLY MAKE TORTILLA CHIPS with a MANGO SALSA. The jellies will be
made prior to the class, and the other goodies will be made by you!
Raven Seybolt | Participation | $65
#121209B – Sunday, December 9 | 10:00 a.m. – 1:00 p.m.
All About Chocolate
Oh chocolate. Dark, aromatic, complex and even mysterious – chocolate is
something to celebrate. To honor. In this class, we’ll do just that. Join us as we
welcome Andrea Pesses, founder of Groveland Confections. We’ll begin the
class with a CHOCOLATE & WINE TASTING – you’ll try two dark chocolates,
two milk chocolates and two white chocolates and pair each of these with a
wine selection. As we sample our wine and chocolate, Andrea will lead you
through the history and culture of chocolate. You’ll learn how it’s grown, harvested
and made in different parts of the world, as well as its surprising health
benefits. Next Andrea will show you the proper techniques for CHOCOLATE
TEMPERING and talk about how to make flawless ganache and truffles, just
in time for the holidays. To round out the class, Andrea will prepare a couple
of chocolate desserts that you can recreate at home for your family and friends.
She’ll make DARK CHOCOLATE FLOURLESS CHOCOLATE CAKE – a silky,
smooth, elegant and indulgent; and MILK CHOCOLATE PUDDING – homey,
classic and comforting, this is a treat that the whole family will love. And finally,
Andrea will share samples of her HAND-MADE CHOCOLATES & CON-
FECTIONS.
Andrea Pesses | Demonstration | $70
#121209C – Sunday, December 9 | 2:00 p.m. – 5:00 p.m.
Healthful Party Treats
It may be the cold, or the short days, or all those extra calories burned at the
mall, but there’s something about the holidays that has our tummies grumbling
for treats. Sweet ones, salty ones, spicy ones... holiday treats can turn a gray,
hectic and slushy day around. In this class, we’ll celebrate holiday treats the
vegan way with a menu of tasty, addictive and 100% vegan goodies that are
guaranteed to delight. We’ll welcome AmyLeo Barankovich, vegan culinary
instructor, vegan coach, personal chef and restaurant consultant. AmyLeo
teaches how to move toward a plant-based diet without sacrificing creative,
delicious and nutritious food. For this class, she will share her expertise and
passion with you as she prepares a handful of sweet and not-so-sweet goodies
perfect for the family, the office or your glove compartment (we don’t judge).
We’ll start with the sweets: WHITE CHOCOLATE MACADAMIA NUT COOK-
IES – a cookie-jar favorite that’s surprisingly light and full of sweet, wholesome
flavor; FIG-PUMPKIN BREAD WITH MAPLE CREAM CHEESE SPREAD – wonderfully
rich and wholesome, perfect with your afternoon tea; and last but not
least NUTTY OLD FASHIONED CANDIED POPCORN – a throwback snack
livened up with a sprinkling of craisins and pistachios. We’ll explore the other
tastes next with a couple of salty and savory snacks: CHEDDA-CHEESE DE-
LIGHTS – an incredible blend of crunchy texture, nutty flavor, and hint of chili;
and GARLICKY, CRACKED-PEPPER CHEESY POPCORN MIX – coated in garlic-infused
oil and rolled in rice-parmesan cheese and fresh ground black pepper,
this one explodes with flavor. And finally we’ll end the evening with a dish
everyone will love: POACHED PEARS IN REDUCED RASPBERRY SAUCE
WITH RAW COCONUT CRÈME FRAICHE – a refreshing and dazzling dessert.
AmyLeo Barankovich | Demonstration | $65
#121211A – Tuesday, December 11 | 6:00 p.m. – 9:00 p.m.
Warm It Up: Authentic Thai Appetizers
Its time to awaken your senses and shake off the winter chill with a vibrant,
fresh and exciting menu of authentic small plates and appetizers from Northeastern
Thailand. For this hands-on class, we’ll welcome back Joe Hatch-
Surisook, one of our most popular instructors and chef-owner of Sen Yai Sen
Lek. He’ll guide you through the preparation of a handful of great recipes perfect
for parties, brunches or any occasion. We’ll start one of the most popular
appetizers at Sen Yai Sen Lek: PO PIA TOD – crispy spring rolls made with
pork, cabbage, carrots, mung bean noodles and wood ear mushrooms. We’ll
serve these up with a SWEET CHILI SAUCE for dipping. Next it’s GAI SATAY –
skewers of marinated and grilled chicken served with CURRIED PEANUT
SAUCE and COLD CUCUMBER SALAD. Joe will share the secrets of MIANG
KAM – Thai lettuce wraps made with ginger, dried shrimp, toasted coconut,
Thai chilies and lime, and served with SHRIMP SAUCE for an unbelievable
combination of flavors. We’ll also make NEUA DAT DEOW – sweet dried beef
carefully seasoned with coriander seeds, marinated in whiskey, soy and palm
sugar and finished with a bright and fresh CILANTRO LIME SAUCE. Fantastic.
Joe Hatch-Surisook | Participation | $70
#121212A – Wednesday, December 12 | 6:00 p.m. – 9:30 p.m.
Fabulous Chocolate Desserts
Calling all chocolate lovers! This is the class you’ve been waiting for. Join one
of Kitchen Window’s favorite instructors, Terry John Zila for this hands-on class
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For complete class descriptions visit www.kitchenwindow.com