Join us for crafts and fun in the kitchen--
Sauces and Preserves for Gift Giving
Do you want to show you care while being pampered & inspired?
Tuesday, December 1, Seattle Location
The title may be boring but the class is anything but!
We are so used to multitasking so why not sustain the local environment; have fun learning something new and surprising our friends with handmade gifts. Throw in some joy with our master canner Shannon and team-instructor Jason and you have the perfect formula for starting the season right--with things done in a joyful way.
Grab and friend and save $$ with our coupon below. Let that be the gift, you and your friend/son/daugher/partner/spouse give to each other by spending delicious time together.
You will walk out of class with--
- Four gifts (at least) that are edible--now that is sustainable!
- Energized creativity and inspiration
- Gifts with recipe tags and wrapped for giving
- Confidence in doing it yourself and having a fun, food adventure
- Knowledge to do it at home with your family/friends
- A full tummy--try Spicy Plum Sauce on Ribs; etc
Seriously, there is a very special touch to doing things yourself. You may be weighing the value to this class but remember, we are buying all your canning jars (I have special, real pretty ones), your produce, food, rum, and craft tags, ribbons, materials, rum, produce, jars....and we are feeding you dinner! Now that is saving you at least 5 trips to the farmers markets, hardward store, craft store. packaging store, art store, get the picture? We want you to feel pampered!
Come and meet some great like-minded folks like yourself who may not have the time to research and shop, but want to learn and be set up for success for the season.
What's on the gift menu:
Spicy Ginger Plum Sauce (perfect for sauces & dipping)
Apple Pie in a Jar (quick cobblers, pies, and breakfast)
Rum Asian Pears (straight up or part of a gorgeous savory/sweet dish)
Fresh Cranberry Relish (tangy and fun for sandwiches, meats and sides)
|
|
|
|
|
Save $15.40 |
Bring a friend save 10% (that's $15.40) and have twice the fun! Use coupon code Giftbuddy when you register two for our Sauces and Preserves for Giftgiving workshop.
Bake with a friend at our Holiday Cookie and
Decorating Workshop and you both save. Use coupon code Cookiebuddy to save 10% of your registration when two register together.
|
|
Class descriptions and registration |
|
Turkey Spring Roll or Salad |
|
There is a neat diner under the West Seattle Bridge called the Luna Park Cafe. They have wonderful breakfasts and you sit in a kitchy setting with those little aluminum lunchboxes hanging overhead. They have a fun way of doing all day egg dishes called Piles and Hobos that have the same ingredients but the pile is just everything in a nice layout and hobos are mixed up.
I think of bringing what is in the refrigerator into a pile or hobo where you can add what you want depending on what is available, add a couple of fresh ingredients and voila, a beautiful new dish without turning on the stove. This is perfect for lunch on the day after the holiday or supper after the first day of shopping.
This recipe also uses the noodles and fish sauce left over from our last newsletter recipe.
Turkey with Cellophane Noodles and Asian Herbs in a Pile or as a Spring Roll
Makes 2 entree salads or 8 spring rolls
4 ounces dried mung bean vermicelli 2 cups hot water 1-2 tablespoons oyster sauce (depends on amount of meat, lightly dressed)
1 pound cooked turkey, pulled into long shreds 8 dried rice paper wrappers for rolls or 4 cups chopped salad greens
16 fresh Thai basil leaves
1 cup fresh coriander leaves (cilantro)
1 medium carrot, cut short julienne
1 tablespoon grated lime zest
2 tablespoons sweet chili sauce
Dipping Sauce
1/3 cup cold water
1 teaspoon sugar
2 tablespoons fish sauce
1 tablespoon white vinegar
1 small red chili, finely chopped
1 tablespoon chopped fresh coriander
1. Soak vermicelli in very hot water 10 minutes until soft and drain.
2. Pull cooked turkey into long shreds and drizzle with oyster sauce. Mix lightly and set aside.
3. To make rolls: Dip rice paper wrapper into lukewarm water until softened and place on work surface. Put in 1 ounce turkey, 2 basil leaves, coriander, carrot strips, lime rind and vermicelli. Spoon on chili sauce. Fold in two sides and roll up. Serve with dipping sauce.
4. To make as a salad (pile): Layer chopped salad greens and lettuce on the bottom of a large individual salad bowl. Place mung bean noodles, herbs and vegetables. Place turkey mixtures on top and pour dressing to season. Sqeeze a lime wedge over the top and serve.
To make Dipping Sauce/Dressing: Place cold water in small bowl; add sugar, stir until dissolved. Stir in fish sauce, vinegar, chili and coriander leaves. Balance to taste.
*Bean thread, or mung bean noodles are puchased in your Asian aisle or at Uwajimaya. They come in packages of 8-10 small bundles, wrapped with a netting. Sometimes called vermicelli.
|
