Brava Italia! A Fabulous Fall Trattoria Dinner!
Wednesday, October 3, 6:15 to
9:00 PM
Betty Rosbottom has chosen some of her all-time
favorites to share with students in the class that stars simple, yet
mouthwatering Italian fare. The glorious antipasto platter features a homemade
artichoke, olive, and red pepper relish plus thinly sliced prosciutto and
grilled Italian breads, while the centerpiece of the meal is a gorgeous wild
mushroom lasagna. This is a perfect menu to serve a crowd on a crisp fall
night.
A
Glorious Antipasto Platter- Artichoke, Olive, and Red Bell Pepper Relish Served
With Thinly Sliced Prosciutto and Garlic-Rubbed Grilled Peasant Bread
Cool Weather Tomato Zuppa with Mascarpone
(Mini-servings of this vibrantly scented thick tomato soup are topped
with dollops of airy mascarpone whipped cream.)
Wild Mushroom Lasagna
(A celestial, make- ahead main course
prepared with both a delectable porcini mushroom sauce plus a creamy white
sauce enriched with Parmigiano Reggiano)
Farmers’ Market Autumn Salad with Mixed
Local Greens, Shaved Fennel, and Pine Nuts In a Balsamic dressing
Warm Cranberry-Glazed Poached Pears with
Purchased Vanilla Gelato and Sprinkled with Crushed Biscotti
Instructor: Betty Rosbottom Fee:
$65
Cozy Casseroles- Great
All-in-One Dishes for Cool Fall Evenings
Wednesday, October 24, 6:15
to 9:00 PM
Betty Rosbottom is working on a new cookbook in
her Sunday series called Sunday Casseroles, and some of her most delicious
creations are featured in this class.
She’ll show you how to make three completely different main courses, all
meals in themselves, and will give you make-ahead tips and storing suggestions
as well. A seasonal salad and a
platter of rich dark chocolate shortbreads will round out the offerings.
Individual Chicken Pot Pies with Fall
Vegetables and Golden Cheddar Crusts
Chipotle Chili Tamale Pie
(A spicy beef chili topped with a cornbread
batter and baked. _
Extra Special
Macaroni and Cheese with Lobster
(Rich and creamy,
this all time favorite casserole is studded with tender morsels of lobster and
baked until golden on top.)
Fall Greens Salad in a Cider/Mustard Vinaigrette
A Platter of Dark Chocolate- and Almond- Studded
Short Breads
Instructor:
Betty Rosbottom Fee:$
65
All New
Fabulous Gifts from the Kitchen 2012
Wednesday,
December 5, 6:15 to 9:00 PM
Betty
and Barbara have planned an new gifts class for 2012. What is more thoughtful
than a homemade gift of food to offer friends, family, teachers, neighbors, or
hosts during this season of sharing?
There will be ten fabulous dishes, both savory and sweet, for you to
sample. Betty and Barbara will show you how to wrap and package these treats
with holiday trim. Sign up early as this class fills up quickly.
Sweet
Gifts
Biscotti with Dried Cranberries, Pistachios, and Almonds
Panforte
(A sumptuous spice cake loaded
with nuts and dried fruit is a classic treat originating from Siena,
Italy. Great as a gift as it will last up to a month)
Coconut Macaroons
(Simple to prepare,
these confections are pure heaven for coconut lovers.)
Mini-Chocolate
Coffee Brownies with Mocha Frosting
Almond Nougat
Savory Gifts
Apricot-Bourbon Mustard
Rosemary-Parmesan Crisps
Bean Soup Mix
(Assembled and presented in Mason jars tied with ribbons, plus a batch will be sampled in class)
Cranberry Apple
Sauce
(Great with baked ham or turkey)
Blue Cheese-Stuffed Walnuts
Instructors: Betty Rosbottom and
Barbara Morse Fee: $69
