YMCA Growing Chefs! Ontario Cooking Classes
YMCA Growing Chefs! Ontario Cooking Classes
December 1 – 18th
Hors D’oeuvres for the Holidays
- Turkey and cranberry pinwheels on a spinach tortilla with garlic and rosemary cream cheese
- Mulled apple cider
- Mini goats cheese ball with pretzel stick- cinnamon maple goat rolled in sunflower seed and orange zest
- Chocolate dipped clementine with sea salt
- “Cheesy” dill popcorn
- Prosciutto wrapped persimmons
- Potato latkes with apple butter yogurt
Turkey and cranberry pinwheels
2 8oz packages of softened cream cheese 4 tablespoons of greek yogurt 1 teaspoon of minced garlic 2 teaspoons of rosemary, cut finely withs scissors 8-10’ spinach tortillas 2 cups of cranberries 2 red bell peppers, diced finely 2 green onions, cut finely with scissors 16 spinach leaves Pulled turkey Salt and pepper
In a large bowl with a hand beater mix the cream cheese until light and fluffy. Beat in the yogurt, garlic, rosemary, green onion, and season. Spread an even layer of cheese mixture over each tortilla. Sprinkle on the cranberries, peppers and turkey. Lay out the spinach leaves in a single layer over cheese and roll into tight logs. Cut wheels about 1⁄2 inch thick and serve!
Equipment hand mixer 4x scissors measuring cups & spoons offset spatulas paring knife platters bowl spatula cutting boards and mats x6 safe choppers x6
Clementine with chocolate and sea salt
8 medium clementines 4 -ounce dark chocolate bar (60-70% cocoa), finely chopped Sea salt
Line a baking sheet with parchment paper. Peel and segment clementines, set aside. Gently melt chocolate in a small bowl over a double boiler. Working in small batches, dip segments in chocolate and transfer to parchment-lined sheet. Immediately sprinkle segments with a few grains of salt before the chocolate begins to set. Once all pieces have been dipped, set the sheet aside until chocolate hardens. To quickly harden chocolate, transfer baking sheet to the refrigerator for 10 minutes. Serve at room temperature.
Equipment: small pot, stove, bowl, spatula, small baking sheet 2x, parchment, forks 2x
Mulled apple cider
10 cups of cider 1 orange cut into wedges 6 whole cloves 1 stick of cinnamon
Add the cider and cinnamon stick to a large pot and begin to gently heat. Cut orange into 6 wedges and shove a clove into the rind of each wedge. Add to pot and gently heat through. Serve warm
Equipment measuring cups paring knife pot stove wooden spoon small ladle
Mini cheese balls
1 log of goats cheese, room temperature 1 tablespoon of maple syrup 1 teaspoon of cinnamon 1 teaspoon of salt 1 teaspoon of orange zest Sunflower seeds Pretzel sticks
Mix the goats cheese with maple syrup, cinnamon, salt and orange zest. Roll the cheese mixture into balls slightly smaller than a ping pong ball. Roll the balls in sunflower seeds to coat and stick a pretzel in each. Arrange on platter
Equipment spatula measuring spoons bowl wooden spoon plate/bowl trays gloves
“Cheesy” dill Popcorn
1 teaspoon vegetable oil (Unless using an air popper) 3⁄4 cup popcorn kernels 2 tablespoons butter flavoured olive oil 1⁄4 cup nutritional yeast 1 teaspoon garlic powder 1 teaspoon onion powder 3 teaspoon dried dill 1⁄2 teaspoon salt
Pop the corn according to directions on popper. In a small bowl combine yeast, garlic, onion, dill and salt. Drizzle popcorn with butter flavoured oil and toss on seasoning.
Equipment air popper measuring cups & spoons bowl small serving bowls mixing spoon
Prosciutto wrapped persimmons
4 ripe Fuyu persimmons Kosher salt and freshly ground pepper 16 thin slices prosciutto, cut in half crosswise 30 small fresh basil leaves Extra-virgin olive oil, for drizzling White balsamic vinegar, for drizzling
Trim the stem end of the persimmons, then slice each into wedges. Season with salt and pepper. Lay out a piece of prosciutto. Top with a persimmon wedge and basil leaf ; roll up. Repeat with the remaining ingredients. Arrange on a platter; drizzle with olive oil and vinegar and season with pepper.
Equipment paring knife x2 Platter cutting boards and mats x6 bowl
Latkes and apple butter yogurt
9 cups peeled and shredded potatoes (about 9 russets) 1 large onion finely chopped 5 eggs, beaten 2 teaspoons salt 3 scallions, thinly sliced 3/4 cup extra virgin olive oil 1 cup plain greek yogurt 2 tablespoons apple butter 1 teaspoon cinnamon
In a medium bowl stir the potatoes, onion, eggs, scallions and salt together.
In a large heavy-bottomed skillet over medium-high heat, heat the oil until hot. Place golf ball sized handfuls of the potato mixture into the hot oil, pressing down on them to form 1/4 to 1/2 inch thick patties. Brown on one side, turn and brown on the other. Let drain on paper towels. Serve hot!
For the apple yogurt: mix yogurt and apple butter with cinnamon