New techniques offered for Thanksgiving meal at BriarPatch classes
The holidays are packed with traditions.
BriarPatch’s Co-op cooking classes can help improve classic dishes, as well as incorporate something different.
Have you ever tried a dish with acorns? Once processed, acorns produce a nutty, gluten-free flour that has served as a nutritional staple for peoples around the world.
In “Eating Acorns” on Nov. 18, Leah Walsh will help the class get to know the flavor and spirit of acorns using contemporary recipes that are a fusion of wild and seasonal foods.
The menu will include: Acorn and Oyster Mushroom Soup; Roasted Squash with Gingered Seasonal Greens and Acorn Flour topped with Pine Nuts and Cheese; and, for a sweet bite, Maple Acorn Shortbread Cookies.
This class may provide inspiration and information to consider harvesting the acorns that have dropped this fall.
Looking for a meatless holiday? Kayla Wexelberg will be teaching, “Hold the Turkey! A Vegetarian Thanksgiving Feast” on Nov. 19.
Class attendees will learn how to create veggie loaves — which can also be made into burgers.
A small Thanksgiving feast of mushroom gravy over a seasonal veggie loaf, plus a zesty orange ginger cranberry sauce, carrot pumpkin mash and caramelized Brussels sprouts will be served.
Wexelberg is focusing on the wonders of winter squash Nov. 20. She will explain the various health benefits of winter squash, as well as sweet and savory recipes the class can enjoy.
The menu will include vegetarian Squash Shepherd’s Pie, Blue Hubbard Squash Gnocchi, Turmeric and Butternut Squash Soup and a Kabocha Squash Pie.
“Celebrate with Thanksgiving Desserts” with Doug Schma on Nov. 21, from 10:30 a.m. to 12:30 p.m.
Tired of the same old Thanksgiving pies or just ready to learn how to make some of the tastiest desserts around?
Schma will show the class how to make both a melt-in-your-mouth Pumpkin Cheesecake and a Pecan/Pumpkin Hybrid Pie.
On Nov. 23, focus on the star of many a Thanksgiving table, the turkey, with “Make Your Own Spice Blends and Rubs.”
Kim Jones will showcase the wonderful selection of bulk herbs and spices BriarPatch carries. This is not only cost effective, but the spices are guaranteed to be fresh.
The class will learn to make Kansas-City-style BBQ Rub, Herb Poultry Rub, Herb de Provence, Zahtar, and Southwest Rub, and will sample some of these mixes.
Many more classes and descriptions are listed at http://www.briarpatch.coop. Classes are held at the BriarPatch Co-op Community Cooking School, 648 Zion St., Nevada City.
The fee for most classes, which includes a share of what’s being cooked, is $30 for BriarPatch owners and $35 for the general public.
For more information or to pre-register, call BriarPatch at (530) 272-5333 ext.134, email email@example.com, or sign-up and pay for the class online.
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