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Greetings!
September is another full month at Warren Kitchen & Cutlery!
- Visit our booth at the Hudson Valley Wine & Food Fest THIS WEEKEND!! Sept. 8 & 9
- New Fall Cooking Class Schedule is here!
- Check our new recipe section of the newsletter!
- Remember our great on-going services!
- Knife Sharpening & Engraving
- Gift Registry
- On-line Shopping
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VISIT WKC AT THE WINE FEST
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Wine, Music, Food, Fun Stuff for the Gourmet!
- Sept. 8 & 9 Hudson Valley Wine & Food Fest We will have a booth set up selling
- accoutrements for wine, cheese, coffee, tea
- wooden bowls, trays, cutting boards, and tools
- salt and pepper mills
- chef's knives and other cutlery
- Emile Henry baking dishes
- Jessica Will be doing a Live Cooking Show on Sunday at 4pm Elegant Hors d'oeuvres from the Harvest Garden.
- If you visit us at the fest, MENTION THIS NEWSLETTER AND GET 25% OFF ANY ONE ITEM!!! Hope to see you there!
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NEW COOKING CLASS SCHEDULE
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Classes fill up fast. Call to reserve your spot!
Cooking Classes at Warren Kitchen & Cutlery
with Jessica Bard and Special Guest Chefs
Tuesdays, 6:30 to 8:30 PM
$40 per person ~ Advance registration required
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September 18 ~ Getting to Know Your Chef's Knife
Hands-on class for 8
In WKC's signature class, learn basic and precision knife cuts,
safety, and knife styles.
September 25 ~ Special Event
Rhinebeck Women's Circle and Chronogram present:
Cooking from the Harvest Garden
Join Jessica Bard, of Warren Kitchen & Cutlery, in her own
garden for a tour, cooking demo, and networking dinner!
Members $30, Non-Members $45
RSVP (845) 876-2194 or email shirley@womenscircles.us by
Friday 9/21. Find out more or become a member for $40 a year
October 2 ~ Indian-Inspiration Menu
Demonstration class for 16
Learn to make great Indian food at home.
October 16 ~ Apple Pie Perfect
Hands-on class for 8
Bring your favorite pie plate, make your own perfect filling and decorative crust. Take it home and bake it!
October 30 ~ Getting to Know Your Chef's Knife
Hands-on class for 8
In WKC's signature class, learn basic and precision knife cuts,
safety, and knife styles.
November 13 ~ Roasting Birds & Other Thanksgiving Tips
Demonstration class for 16
Learn reliable ways to make a successful meal.
November 27 ~ 12 Holiday Cookies & Decorating Ideas
Demonstration class for 16
Take home lots of cookies & great ideas!
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ONGOING SERVICES AT WKC
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Sharpen, Shop on-line, Register for Gifts!- Knife Sharpening and Engraving while you wait. Prices start at $1.50 for knives 8" and under.
- Visit our on-line store. We've partnered with Cooking.com to bring you more items than we could ever stock in the store!
- Our in-store Wedding and Gift Registry is easy. After you sign up and pick your gifts, your list becomes available to your friends and family on-line!
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NEW RECIPE SECTION
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Jessica's Recipe of the Month
Easy Cheesy Herb Crackers
These crackers are serious make-ahead hors d'oeuvres. Store this log of cracker dough in the fridge for up to one week. Just slice and bake just before your guests arrive! They make crispy, tasty cracker treats perfect for cocktail time!
Recipe by Jessica Bard for Warren Kitchen & Cutlery
Makes about 7 dozen
1 1/2 cups flour
10 tablespoons cold unsalted butter, cut into small chunks
1 cup lightly packed freshly grated sharp cheddar cheese (3.5 oz)
Grated zest of one medium lemon
2 tablespoons finely chopped rosemary, sage, or thyme (or combo of all 3!)
1 teaspoon table salt
1 large egg
2 tablespoons fresh lemon juice
Sea salt for sprinkling (optional)
Add the flour, butter, cheese, lemon zest, herbs, and salt to the work bowl of a food processor. Pulse about 20 times until the dough resembles coarse crumbs. Add the egg and lemon juice and pulse until the dough begins to form moist crumbs and just starts to hold together.
Carefully turn the dough onto an un-floured wooden board. With the heel of you hand, push and gently smear the dough away from you until the pile is flattened. Gather the pile into a ball and then form into a thick log. Divide in two. Shape each piece into an 12-inch long log. Wrap in wax paper, twisting the ends and insert into an empty paper towel tube. Refrigerate until firm and well-chilled, at least 4 hours, or up to a week. (Dough may also be frozen for up to 1 month.)
Heat oven to 375° F. Line one large cookie sheet with parchment or a silpat. Using a thin, sharp knife, cut the log into ¼-inch thick slices, rolling as you go to prevent getting a flat spot. Arrange on the prepared sheets about ½-inch apart. Bake until medium golden around the edges, about 15-18 minutes. If desired, sprinkle the crackers with a little of the sea salt just as the trays come out of the oven. | |
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