Archive for kitchen

Mar
17

Hey good looking what ya been cooking?

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Cooking classes may seem like an unusal offering for an interior design business. Think again!  What do interior designers do?  They create spaces in which to cook, to entertain, to play, to sleep and to be with family and friends.  To do all of this we have to eat.  (I think you can see where this is going.)  So, cooking classes seem to enhance all the other parts of interior design. 🙂 Thanks to many loyal supporters our classes have become a hit.  Here are a few of the things we had cooking at our 50’s cooking class presented by Lake Gaston’s cooking diva, Kathy Dikeman!!!

If you are as old as I am you may remember a lemon flavored, sponge cake cookie made in shell shaped molded pans called madeleines. These cookies are easy to prepare and perfect for a light luncheon dessert or an accompaniment to a raspberry sorbet. Sometimes these cookies are partially dipped in chocolate ganache for extra flare of flavor.  In the 50’s they were frequently served at department store tea rooms and at  “ladies’ luncheons”.

Cookies, sponge cake, luncheon dessert, molded pan

Madeleine's made in molded pans

Shrimp Cocktail Aspic is an updated version of the traditional tomato aspic of the 1950’s.  With V 8 juice and the right amount of spice this recipe made a tasty cold soup (similar to a gazpacho).  With the addition of more gelatin you can create a variation of this recipe which can be poured into a mold or loaf pan and congealed before serving.

Savory Shrimp Cocktail Aspic

The favorite recipe of the class was Smoked Gouda Cheese Fondue. Reflecting back to the days of the fondue pot this recipe adds a new twist. The fondue is prepared on the stove top and served in individual small boules created from whole wheat, crusty dinner rolls from the grocery bakery. Topping the fondue with bacon bits and toasted, sliced almonds made this recipe the winner.

fondue, gouda cheese, bacon, almonds, boule,

Warm and Savory Smoked Gouda Fondue Boule

Smoked Gouda Fondue

Ingredients:

8 ounces Gruyère, shredded

1/2 pound, about 6 ounces, smoked Gouda, shredded

1 rounded tablespoon all-purpose flour

1 large clove garlic, smashed away from skin

2 tsp. lemon juice

3/4 cup dry white wine

6 slices thick cut bacon

1/4 cup smoked almonds, coarsely chopped

Individual hard rolls, the top third cup off to form a cone shape in the inside

Directions: Make the fondue: combine cheeses in a bowl with flour and set aside. Rub the inside of a small pot with smashed garlic then discard. Add wine and lemon juice to pot and bring to a bubble over medium heat. Reduce the heat to simmer and add cheese in handfuls. Stir constantly, melting the cheese in batches. Stir in a figure-eight pattern with wooden spoon. Transfer the fondue to the rolls and top with chopped bacon and smoked nuts.

50’s cooking trivia was a big hit with the class.  The Betty Crocker Cookbook was the bible of the 1950’s kitchen and the “in” way to find recipes. Do you know the first Jello flavor?  What was the most frequently prepared food?  What popular snack food was developed from a crop by Fred Mennen in 1959?  What brand of doughnuts were introduced in 1950?

Send us your answers.  Add your own 50’s trivia.

Upcoming Cooking Classes…  Mark Your Calendar!

April 16 Bruschetta is not just an Appetizer presented by Yvonne Hoffman (just back from an Italian Cooking School)

June 4 Cranking Up the Heat with Grilling Flare presented by Gene St.Clair

Mary Sherwood Lake Living working with you to create your lifestyle at Lake Gaston and beyond!

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