Monday, May 24, 2010

Gingerbread Waffles with Apple Compote and Whipped Cream

We made this delicious recipe for our "Mother's Day Brunch" cooking class.  These waffles were just incredible.  Just too good to describe.  No waffle iron?  No problem.  Add a little flour to thicken the batter and make pancakes instead!

Gingerbread Waffles

3 eggs
1/4 cup sugar
1/2 cup molasses
1 cup buttermilk
1 and 1/2 cups flour
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 tsp ground cloves
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
6 tablespoon (3/4 stick) butter -- melted

Preheat waffle iron to medium.  In a small bowl, beat eggs until light and fluffy. Add sugar, molasses and buttermilk, then beat.

In a large bowl, sift together flour, ginger, cinnamon, cloves, salt, baking soda and baking powder. Add to batter and stir until smooth, then add butter and combine.

Pour about 1/2 to 3/4 cup batter into very hot waffle iron and bake for four to five minutes. Serve hot.

Apple Compote

2 medium green apples, diced
1/4 cup sugar
3/4-1 cup water
1 teaspoon cinnamon
1 teaspoon corn starch
1/2 teaspoon lemon juice
pinch of salt

Place apples in a saucepan. Add all the other ingredients and stir over medium heat until the mixture comes to a boil. Lower heat, and simmer until the mixture becomes thick and the apples are soft.

Add water, as much as needed, to make sauce the right syrupy consistency which will flow over the waffles.

Tuesday, May 18, 2010

Maple Ham and Egg Cups

Maple Ham and Egg Cups

We made these simple and delicious Maple Ham and Egg cups in our Mother's Day Brunch class.  They are fun and easy to make for a quick, protein-filled breakfast.  The kids can make the egg cups and you can put the muffin tin in the oven for them.  Fifteen minutes later and voila... a breakfast you can practically eat with your hands!

Pop them in your mouth while they are still warm!

Maple Ham and Egg Cups

6 slices of Maple-glazed Ham (I used Boar's Head)
6 eggs
salt and pepper
non-stick cooking spray

Optional toppings:
shredded cheddar cheese
parmesan cheese
cherry tomatoes
green onions or chives
red or green peppers

Preheat Oven to 350 degrees.  Spray cooking oil in all the cups of a large 6 cup muffin tin.  Line each cup with a slice of ham.  Crack an egg in each ham cup.  Salt and pepper and top with your favorite toppings.  Bake in the oven for 15-20 minutes or until the egg is set; depending on how you firm you like your yolk.  Remove from oven and twist the ham cups out of the tin.  Serve with toast and fruit.

Sunday, May 9, 2010

Summer Cooking Camps are Back!

Join us for a week-long course designed for kids with a unique and exciting theme that offers hands-on participation, detailed cooking instruction and their very own notebook full of recipes to take home! Plus, every day the kids get to eat what they create! The camps will run Monday through Thursday during the months of June and July at my home in Fairfield. Your kids are invited to join the fun as I look forward to teaching them the art of cooking.

Six Flags Over Texas
June 7-10
Mon.-Thurs. 10 am-12 pm
8-12 year old

Six Flags over Texas is the slogan used to describe the six nations that had sovereignty over the current territory of the US state of Texas. We are going to take a culinary tour through Texas history and explore how the cuisine of each nation is reflected in the foods we love today. We will travel through history creating and tasting recipes from the past. We’ll include a day for pioneers, eating like cowboys on the trail, and exploring the cuisine of the French, Spanish, Mexican (even German and Czech) immigrants who influenced our current culinary tastes with dishes like homemade tortillas, kolaches and pailla. Join us for the best tasting history lesson you’ve ever had!

Sizzling Summer
July 12-15   (Please note the new date)
Mon.-Thurs. 10 am-12 pm
5-8 year olds

Summertime in Texas is HOT! So, the best recipes for summer are light, yummy and keep you cool. Sizzlin' Summer Fun will include all the elements of a great summer soiree as we make our own frozen treats, learn how to pack the perfect picnic and enjoy fun and safe ways for kids to help with the barbeque grill. A summer isn’t perfect without a day at the fair, so homemade corndogs, Belgian waffles and strawberry lemonade are sure to be included!

Manners Matter: Traveling in Style
July 19-22
Mon.-Thurs. 10 am-12 pm
8-12 year olds

Having good manners are important every day, not just when we sit down to dine at a fancy restaurant. This four-week session will focus on etiquette, setting the table and good table manners as we cook recipes that test even the neatest and most polite child!

Please don’t think this is a “stuffy, boring” class…for we will use our etiquette expertise to “travel” to exotic lands and have…high tea in England…pastries on the sidewalk cafes of Paris…fondue on the long voyage aboard the Orient Express from Paris, Vienna, Amsterdam to Turkey…and a fine dining experience at the Plaza in New York.