Recently a friend of our family asked if I would assist her in teaching a cooking class to raise money for Save the Children. "Absolutely!" was my answer and November 1 was decided as the date. I had my trusty friend Dana help me out, and the afternoon went over very well.
There were about 10 participants that chopped and chatted their way to a fabulous lunch.
The menu was as follows:
Cranberry and Vanilla Bean Mimosas
The ever famous Gyoza
I still have never had someone not enjoy these
inspired by a recipe from FoodTV.ca
A cooking club recipe that was also used at my sister's wedding
Another cooking club recipe - so easy!
Cherry Fudge Ice Cream Sundae
Ice cream made with mascarpone is divine.
Cranberry and Vanilla Bean Mimosa
Combine a few cups of chilled cranberry juice and ice cubes in a cocktail shaker. Scrape the seeds from 1 vanilla bean into the shaker. Shake well. Strain into champagne glasses, filling only halfway. Top off the drinks with sparkling wine. (Prosecco works well)
Gyoza
Serves 8-10 as an appetizer
1/2 pound ground pork (1 cup)
1 cup coleslaw mix or shredded Napa cabbage
2 shallots, minced
2 teaspoons minced ginger
3 garlic cloves, minced
1 tablespoon soy sauce
1/4 teaspoon hot chili oil, or to taste
1/4 teaspoon sesame oil
2 tablespoons olive oil for frying, or as needed
30 wonton wrappers, or as needed
In a medium frying pan, sautee the ground pork, cabbage, shallot, garlic and minced ginger in 2 T of olive oil. When meat is almost cooked add soy sauce, chili oil and sesame oil. Allow the mixture to cool slightly.
Lay a gyoza wrapper in front of you. Wet all the edges with water. Place a teaspoon of filling in the middle of the wrapper. Fold the sides up to form a semicircle, and then pinch the edges to seal. Continue with the rest of the gyoza wrappers until the filling is gone.
To cook, heat 1 tablespoon oil in a heavy frying pan over medium-high to high heat. Add 12 - 15 of the gyoza and cook for 2 minutes, or until golden brown on the bottom.
Add 1/2 cup of water to the pan. Cover the dumplings and cook until the water is absorbed (5 to 7 minutes). Repeat with the remainder of the gyoza dumplings.
Cherry Fudge Ice Cream
Serves 4-6
8 oz mascarpone cheese
1 c homo milk
¾ c superfine sugar
8 oz. chocolate fudge, cut into chunks
½ c chopped maraschino cherries
Put the mascarpone, milk and sugar in a bowl and beat until smooth. Transfer the mixture to an ice cream machine and churn until almost frozen. Add the fudge pieces and cherries and continue churning. Put the mixture into a freezer proof container and freeze until solid.
Bittersweet Chocolate Sauce
6 ounces fine-quality bittersweet chocolate, chopped
Combine a few cups of chilled cranberry juice and ice cubes in a cocktail shaker. Scrape the seeds from 1 vanilla bean into the shaker. Shake well. Strain into champagne glasses, filling only halfway. Top off the drinks with sparkling wine. (Prosecco works well)
Gyoza
Serves 8-10 as an appetizer
1/2 pound ground pork (1 cup)
1 cup coleslaw mix or shredded Napa cabbage
2 shallots, minced
2 teaspoons minced ginger
3 garlic cloves, minced
1 tablespoon soy sauce
1/4 teaspoon hot chili oil, or to taste
1/4 teaspoon sesame oil
2 tablespoons olive oil for frying, or as needed
30 wonton wrappers, or as needed
In a medium frying pan, sautee the ground pork, cabbage, shallot, garlic and minced ginger in 2 T of olive oil. When meat is almost cooked add soy sauce, chili oil and sesame oil. Allow the mixture to cool slightly.
Lay a gyoza wrapper in front of you. Wet all the edges with water. Place a teaspoon of filling in the middle of the wrapper. Fold the sides up to form a semicircle, and then pinch the edges to seal. Continue with the rest of the gyoza wrappers until the filling is gone.
To cook, heat 1 tablespoon oil in a heavy frying pan over medium-high to high heat. Add 12 - 15 of the gyoza and cook for 2 minutes, or until golden brown on the bottom.
Add 1/2 cup of water to the pan. Cover the dumplings and cook until the water is absorbed (5 to 7 minutes). Repeat with the remainder of the gyoza dumplings.
Cherry Fudge Ice Cream
Serves 4-6
8 oz mascarpone cheese
1 c homo milk
¾ c superfine sugar
8 oz. chocolate fudge, cut into chunks
½ c chopped maraschino cherries
Put the mascarpone, milk and sugar in a bowl and beat until smooth. Transfer the mixture to an ice cream machine and churn until almost frozen. Add the fudge pieces and cherries and continue churning. Put the mixture into a freezer proof container and freeze until solid.
Bittersweet Chocolate Sauce
6 ounces fine-quality bittersweet chocolate, chopped
3 tablespoons water
1/4 cup heavy cream
2 tablespoons Kahlûa or other coffee-flavored liqueur, or to taste
In a heatproof bowl set over a saucepan of simmering water melt the chocolate with the water and the cream, stirring until the mixture is smooth, and stir in the kahlûa. The sauce may be made 1 week in advance, kept covered and chilled, and reheated. Makes about 1 cup.
In a heatproof bowl set over a saucepan of simmering water melt the chocolate with the water and the cream, stirring until the mixture is smooth, and stir in the kahlûa. The sauce may be made 1 week in advance, kept covered and chilled, and reheated. Makes about 1 cup.
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