for those who burn to learn

12

Feb 2019

Homemade Pies Class

Posted by / in /

Due to Covid-19, in-person cooking classes held at Jillyanna’s Woodfired Cooking School are postponed until further notice.

If you have signed up for a specific class, we can either refund your money or you can apply the cost of your tickets to a gift certificate or online cooking class. Just email me at cook@jillyannas.com

 

CLASS DATES:


Sweet & Savory Pies:

Sun. May 17, 2020 (3:00-6:30pm)


Thanksgiving Pies:

Sat. November 7, 2020 (3:00-6:30pm)

At our Sweet & Savory Pies Class, we will learn to make three delicious pies using three different crusts. Two sweet pies (choices will be influenced by the season) and one savory pie. You’ll leave this hands-on class with recipes and cooking skills you can use in your own home kitchen. Hone your pie skills!

If you want to learn to make crusts that will have your guests singing your praises for days, come to our Thanksgiving Pie Class. We will teach you to make buttery, flaky crusts that can stand up to  the delicious fillings. For this holiday class we will create pumpkin, pecan and apple pies. Also on the menu for this class, the best butternut squash soup and layered salad. We’ll also talk turkey about the big feast and share ideas about how to make your Thanksgiving Feast a success.

Sweet & Savory Pies (May 17) Menu Includes:

Chicken Pot Pie with Spring Vegetables
Chocolate Cream Pie
Lemon Chiffon Pie with Gingersnap Crust

Thanksgiving Pies (November 7) Menu Includes::

Apple Crumb Pie
Pecan Pie
Pumpkin Chiffon Pie

Enjoy an appetizer, salad and several gourmet pies.

Please select the social network you want to share this page with:

17

Nov 2016

Smoky Chestnut Soup with Fennel and Crispy Chestnuts

Posted by / in Into the Fire Blog, Recipes, WCSH6 /

I serve Thanksgiving at 3:00 in the afternoon, which means my house guests are inhaling intoxicating aromas and licking their chops by noontime. To soothe them, and still keep them interested in the coming feast, I offer my loved ones an elegant chestnut soup for lunch. Except for the garnish, this soup can be made a day or two in advance. In fact, it’s better if you do make it ahead. Also, in its favor, the flavors of this appetizer beautifully complement the traditional Thanksgiving menu.

Since there are very few ingredients in this dish, it is so helpful to use a rich homemade chicken broth and lightly smoked bacon (I like applewood smoked bacon). Remember that the salinity of your broth and the bacon will determine how much salt and pepper you need to add at the end. Of course, you can roast and peel your own fresh chestnuts and the chestnut flavor will be even more pronounced, but it is perfectly fine and easy to use already peeled and roasted chestnuts which are available at most grocery stores during November and December.

Please notice this soup has no dairy in it at all so if any of your guests are lactose intolerant, this first course is a winner.

Please select the social network you want to share this page with: