Harvest for the Autumn Table Cooking Class – October 9, 2014
The Autumn Table Cooking Class on October 9, 2014 at the Holy Nativity Community Hall is all about the harvest leading up to the grand Thanksgiving meal. In this class we will cook from the harvest produce – apples, squash, pumpkin, peppers, chiles and enjoy it all with a glass of vino from the grape harvest. From my earliest memories growing up in Minneapolis, as soon as the weather would turn crisp and cool and before the first snowfall that often came at Halloween, that’s when the acorn squash would appear on our table. Baked with butter and brown sugar in the center, it was earthy and warm and well, a sign that autumn was here to stay. I’ve decided to jazz it up a bit with a stuffing of quinoa, dried cranberries and pecans, which would make a perfect meal on a cool autumn evening. This will be one of the dishes on our menu at the Autumn Table Cooking Class on October 9. Here’s the full menu of what we will be cooking on October 9:
Roasted Chile and Artichoke Dip
Roasted Anaheim Chile and Artichoke Dip
Red Pear and Avocado Salad with Lemony Yogurt Dressing
Acorn Squash stuffed with Quinoa, Cranberries and Pecans
Hatch Chile con Carne with Black Beans and Veggies.
Apple Cinnamon Cake with Amaretto Cream
Patricia K. Rose, of Fresh Food in a Flash, will lead this hands-on cooking class on Thursday, October 9, 2014, 6:00-9:00 at the Holy Nativity Community Hall in Westchester. Once we complete the cooking, sit down and enjoy a meal you and your new friends made together with a glass of wine.
Cooking Class fee $50 when you reserve by October 6, $55 thereafter if space is available. To reserve your spot, email Patricia@FreshFoodinaFlash.com. Classes take place at the Holy Nativity Community Hall, 6700 West 83rd Street, Westchester, CA 90045.
Omg. I want to attend the class!!!
Wish you could Denise. My Hatch Chile con carne may not be Texan, but you would still love it.
[…] This is one of the many varieties of squash available to us in autumn. We’ll be using Acorn Squash in my Autumn Table class next month and I usually use Kabocha Squash in my Pumpkin Ravioli. (Amazing […]
[…] The important thing about making any cake is that you must combine the wet ingredients separate from the dry ones and then mix it all together just until incorporated. You don’t want to overmix or your cake will become tough instead of cake-like. The last thing to do is to mix in the apples and the walnuts. Then pour it all into your greased and floured 9 x 13 pan. Bake it until a toothpick inserted in the middle of the cake comes out clean. The cake will look browned and done before it is completely done, so don’t be tempted to take it out of the oven too early. Serve it simply with some french vanilla ice cream or some whipped cream laced with Amaretto or another liqueur as we did in our Autumn Table cooking class. […]