It seems like weeks since we all gathered. I was away in Europe on business for a week and of course the Thanksgiving holiday fell on our regular class day. I hope everyone had plenty of good food to eat. We had a traditional dinner complete with cornbread, sausage and cranberry stuffing and today the carcass has been simmering on the stove to make a big pot of soup for later in the week.
Inspired by European travel and the broad cultural influence we will explore some recipes in class this week from several different countries. For starters we will taste a Manchego cheese (Spain) appetizer and move on to make a Russian Borscht (beet soup). For the main course we will prepare a crispy schnitzel (Austria – although we will discuss its origins in class) with homemade applesauce and Hungarian Beer Breadsticks (Sorkenyhenyer Palca). For dessert we will explore a lovely English Gingerbread (not like what you are thinking!) whose origins trace back to England’s Lake District with a recipe that is about 150 years old.
We will also discuss the Cookie Box.
See you there!