Cooking at the Cottage 

Talking Turkey

Thanksgiving comes early this year! This means there's a little more space between the many special days this holiday season. But, don't be fooled, the next few weeks will be flying by! We're here to help you plan ahead and enjoy this special season to the max!

 

IN THIS ISSUE, It's all about enjoying Thanksgiving, a uniquely American holiday. We start with a fabulous roasted turkey, show you how to carve it, then tackle a unique stuffing, and a dressed-up side dish of green beans. You'll find plenty of turkey tips and more tips for a delicious Thanksgiving!

Simple and Delicious Recipes


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What's Cooking at the Cottage

Our COOKING CLASSES are packed with kitchen inspiration and plenty of fun and laughter. REGISTER EARLY for the best selection! Plan an evening out now! Access the entire FALL 2012 Class Schedule and details for each class here.
November Classes
SOLD OUT! Friday, November 2nd ● 6:30 - 8:30 pm "Date Night" ● Hands On Class ● David Moeller - Sullivan University ● $90.00 for two Menu: Wilted Spinach Salad with Chevre & Cider Vinaigrette ● Steak Diane served with Whipped Potatoes & Sautéed Vegetables ● Strawberry Mille Feuille.  (portabella mushroom can be substituted for beef on Steak Diane)

SOLD OUT!
Saturday, November 3rd ● 6:30 - 8:30 pm "Date Night" ● Hands On Class ● Mike Cunha -  Sullivan University & Limestone ● $90.00 for two   Menu: Fresh Herb Macaroni & Cheese with a Parmesan Crust ● Chicken Cordon Blue with Sauce Mornay ● Chewy Chocolate Chip Cookie Sundaes

Monday, November 5th ● 6:30 - 9:00 pm
"Biscuit Bliss" ● Demonstration Class ● Brad Dillon - Brad's Designer Breads ● $45.00  Biscuit making has intimidated more than a few, otherwise very competent, cooks and bakers. GET OVER IT! After a recent trip to the International Biscuit Festival, Brad is prepared to share the essential as well as the simple steps to guide you into "biscuit bliss".  The class will include a discussion of the best ingredients, techniques and equipment for biscuit assembly.  Menu: the Simplest Biscuit Recipe Ever ~ only two ingredients ● Olive Oil Biscuits ~ made with the assistance of the food processor ● Buttermilk, Raisin, Cinnamon and Pecan Biscuits (almost as good as Brad's Cinnamon Rolls) We will add some savory ingredients, some cheese and whatever else the class wants to use to "build out" the basic recipes.   Wouldn't it be wonderful to serve homemade biscuits, fresh from the oven, for Thanksgiving dinner?

Wednesday, November 7th ● 6:30 - 9:00 pm
"Macaroni & Cheese ~ All Grown Up"  ● Demonstration Class ● John Plymale - Porcini ● $45.00  Who would have ever thought that that box of macaroni and cheese your mom would make for dinner would become a lifetime obsession?  Well you are all grown up so let's kick it up a notch and discover some adult varities of that cheesy delight.  Menu: Maine Lobster & Kentucky Asiago Macaroni & Cheese ● Macaroni & Cheese ~ Italian Style ● Caramelized Onion, Grilled Leek and Gorgonzola Macaroni & Cheese ● Southwestern Macaroni & Cheese ● Fire Roasted Corn and Smoked Gouda Macaroni & Cheese with Fresh Marjoram

Thursday, November 8th ● 6:30 - 9:00 pm
"Autumn Farm Feast" ● Demonstration Class ● Coby Ming - Harvest in Nu Lu ● $45.00   Fresh from the farm, and in keeping with the philosophy of Harvest, Coby brings all the goodness of Fall to the table in this class.  Menu:  Roasted Butternut Squash Soup served with Pickled Fig Salsa & Pretzel Croutons ● Panzanella Salad ~ Grilled Bread, Roasted Beets, Fromage Blanc, Roasted Sweet Onions & Shaved Radish with  Beer Mustard Vinaigrette ● Roasted Chicken served with Baked Sweet Potatoes, Shallots, Turnips and Grilled Lemon Gremolata ● Toasted Poundcake with Peach Ginger Compote & Whipped Honey Creme Fraiche

Friday, November 9th ● 6:00 - 9:00 pm
"Holiday Walk at the Vogue Center" ●  Please join us for the annual Holiday Walk, a kickoff to the Holiday season!  There will be music, snacks and libations, store specials and Santa Claus will be there for children of all ages!  This is a wonderful tradition so mark your calendar.  See you there!

NEW DATE! Saturday, November 10th ● 11:30 am - 2:00 pm "Basic Stock & Mother Sauces"
Partial Hands On/Partial Lecture Class ● David Moeller - Sullivan University ●  $55.00   A great sauce begins with a great stock.  This class will teach you the basics of making stocks from scratch as well as using these stocks to make the "mother" sauces.  Menu:  Chicken Stock ● Veal Stock ● Shellfish Stock ●  Roux ● Bechamel ● Veloute ● Espagnole ● Hollandaise & how to turn these mother sauces into smaller sauces such as Bernaise ● Mornay ● Hunter Sauce ● Supreme Sauce

2 TABLES LEFT! Saturday, November 10th ● 6:30 - 8:30 pm "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University & Limestone ● $90.00 for two   Menu: Fluffy Scrambled Eggs with Truffle, Bacon & Herbs ● Boneless Loin of Lamb with Garlic, Olives & Lemon ● Apple, Maple & Pecan Crumble

Monday, November 12th ● 6:30 - 9:00 pm
"Small Plates are Great" ● Demonstration Class ●  Alex Perez - Hunting Creek Country Club ● $45.00  A warm welcome to Alex, formerly of Lillys Bistro, on his first class at the Cottage.  His food has gotten rave reviews so let's learn how to entertain with small plates.  Menu: Goat Cheese & Country Ham Stuffed Squash Blossoms with Dijon Mustard ● Zucchini Fritters with Tzatziki Sauce ● Wontons Stuffed with Cream Cheese, Italian Sausage & Scallion served with  Peanut Sauce ●  Fried Oysters with Grits ● Roasted Garlic with Peppers, Brie Cheese & Crostini ● Pork Sliders with Pickled Onions

Tuesday, November 13th ● 6:30 - 9:00 pm
"Beyond Cookies - Craft & Cake Inspirations Using Cookie Molds" ● Hands On Class ● Connie Meisinger - owner of House on the Hill Cookie Molds ● $55.00  Let's get creative with cookie molds!  Learn Paper Casting ~ learn to make a cotton paper casting and take home a glittered Snowman Card ● Paper Clay Casting  ~ learn the process for casting clay in a cookie mold and take home a glazed ornament of a Partridge in a Pear Tree. You will also view the process for more detailed painting ● Louisville Cupcake ~ make a Fleur de Lis embellished cupcake ● You'll learn to cast fondant and use luster dust to add dazzle ● Partridge in a Pear Tree Marzipan Cake Topper - make a beautiful single serving size cake topped with molded marzipan.

Wednesday, November 14th ● 6:30 - 9:00 pm
"Molded Cookie Magic" ● Demonstration Class ● Connie Meisinger - owner of House on the Hill Cookie Molds ● $50.00  Learn how to make 4 traditional molded cookies ~ Springerle (German cookie that looks like a little bar of soap with a beautiful picture embossed in the dough) ~ classic anise and non- traditional lemon. Learn the peculiarities and methods for making these beautiful cookies from the Bavarian Alps ● Speculaas (remember the windmill cookies) ~ this traditional almond spice Dutch cookie is even better when made with love by you ● Molded Gingerbread Cookies- this fragrant seasonal favorite is just as tasty, but even more beautiful when molded into holiday reliefs ● Frankfurter Brenton Cookies ~ this almond cookie-confection will be a fabulous addition to your holiday cookie baking selection  Though these traditional European cookies will be demonstrated and tasted in their classic form, some contemporary updates will also be presented for your baking and tasting pleasure.

Thursday, November 15th ● 6:30 - 9:00 pm
"From The Cabbage Patch" ● Demonstration Class ● Lelia Gentle - DreamCatcher Farm ● $45.00    There are five members of the cabbage family ~ green cabbage, red cabbage, savoy cabbage, napa cabbage & bok choy.  This class will learn about each variety, the differences in flavor and texture and their best applications. Menu: Fish Tacos with Napa Cabbage Slaw ● Savoy Cabbage, Apple & DreamCatcher Bacon Salad ● Stuffed Cabbage Rolls ●  Sweet & Sour Red Cabbage ● Baby Bok Choy & Shrimp Stir Fry ● Pierogies with Sauteed Green Cabbage & Onions

SOLD OUT! Friday, November 16th ● 6:30 - 8:30 pm "Date Night" ● Hands On Class ● David Moeller - Sullivan University ● $90.00 for two Menu: Roasted Tomato & Mozzarella Bouchettes with Pesto Cream Sauce ● Pork Tenderloin topped with Shrimp & Andouille Etouffee ● Bourbon Pecan Tarts

SOLD OUT! Saturday, November 17th ● 11:30 - 2:00 pm ● "The Magic of Christmas" ●  Hands On Class ● Cathy Webb Frederick - Cathy's Designer Cookies ● $55.00   The season is here, so please come and learn to make cookies too beautiful to eat!  Some of the things you will learn in class are how to roll out and bake perfectly shaped cookies, several different cookie decorating techniques, including the use of royal icing, outlining and flooding cookies, the sanding technique and  brush embroidery icing technique. She will also share her recipes for Traditional Sugar Cookies & Royal Icing. Visit Cathy's website~ www.cathysdesignercookies.com ~ and  see some of her creations. Ice Blue and Silver will be the theme of this class creating the feeling of a Winter wonderland.  Learn to make a Giant Santa Claus with His Pack cookie, Snow Covered Sleigh cookie, a four inch Snowflake using the brush embroidery icing technique and a Beautiful Christmas Tree cookie.  This class is always a sell out, so sign up early.

7 TABLES LEFT! Saturday, November 17th ● 6:30 - 8:30 pm ● "Date Night" ●  Hands On Class ● Mike Cunha - Sullivan University & Limestone ● $90.00 for two   Menu: Linguini with Seasonal Vegetables & Shrimp in Spicy Tomato Sauce ● KY Sorghum Poached Duck Breast with Sundried Cranberry Sauce ● White Chocolate Bourbon Pecan Pie

Sunday, November 18th ● 1:00 - 3:30 pm
"Holiday Gifts from Your Kitchen"
Demonstration Class ● Cathy Webb Frederick - Cathy's Designer Cookies ● $45.00  Why spend so much money on expensive gourmet gifts when you can create them at home? Just a few gifts, perfect for holiday giving include: Candy Cane Marshmallows ● Italian Cream Cookies in a Jar ● Raspberry Chocolate French Macaroons ~ the real thing ● Ultimate Chocolate Bark ● Olives with Fennel Seed & Orange ● Homemade Spice Rub ● White Hot Chocolate ~ to die for! ● Red Velvet Truffles.  Creative and easy packaging tips will also be demonstrated in class.

SOLD OUT! Sunday, November 18th ● 5:00 - 7:30 pm ● Hands On Class ● Cathy Webb Frederick - Cathy's Designer Cookies ● $55.00   The season is here, so please come and learn to make cookies too beautiful to eat!  Some of the things you will learn in class are how to roll out and bake perfectly shaped cookies, several different cookie decorating techniques, including the use of royal icing, outlining and flooding cookies, the sanding technique and  brush embroidery icing technique. She will also share her recipes for Traditional Sugar Cookies & Royal Icing. Visit Cathy's website~ www.cathysdesignercookies.com ~ and  see some of her creations. Ice Blue and Silver will be the theme of this class creating the feeling of a Winter wonderland.  Learn to make a Giant Santa Claus with His Pack cookie, Snow Covered Sleigh cookie, a four inch Snowflake using the brush embroidery icing technique and a Beautiful Christmas Tree cookie.  This class is always a sell out, so sign up early.

Monday, November 19th ● 6:30 - 9:00 pm "Traditional Holiday Candies"
Demonstration Class ● Josh Moore - Volare ● $45.00  Creating a variety of confections for holiday gift giving is a sweet assignment.  More than the candy itself, this is a gift of your time, attention and love, truly making it a gift from the heart!  Menu: Modjeskas made with Homemade Marshmallows ● Bourbon Balls ● Chocolate Covered Turtles ● Chocolate Truffles ● Old Fashioned Divinity ~ dependent on weather conditions ● Peanut Butter Fudge ●  Old Fashioned Potato Candy ● Peanut Brittle

NEW CLASS! Sunday, November 25th ● 1:00 - 3:30 pm ● "The Magic of Christmas" ● Hands On Class ● Cathy Webb Frederick - Cathy's Designer Cookies ● $55.00   The season is here, so please come and learn to make cookies too beautiful to eat!  Some of the things you will learn in class are how to roll out and bake perfectly shaped cookies, several different cookie decorating techniques, including the use of royal icing, outlining and flooding cookies, the sanding technique and  brush embroidery icing technique. She will also share her recipes for Traditional Sugar Cookies & Royal Icing. Visit Cathy's website~ www.cathysdesignercookies.com ~ and  see some of her creations. Ice Blue and Silver will be the theme of this class creating the feeling of a Winter wonderland.  Learn to make a Giant Santa Claus with His Pack cookie, Snow Covered Sleigh cookie, a four inch Snowflake using the brush embroidery icing technique and a Beautiful Christmas Tree cookie.  We have sold out two classes for this season, so this class is sure to be a quick sell out!

Monday, November 26th ● 6:30 - 9:00 pm "A Tour of Italian Cuisine - "Toscana (Tuscany)" ● Demonstration Class ● Sandra Gugliotta - Dining Elegance Caterers ● $50.00   This is the eighth of a series of monthly classes exploring the different regions of Italy!  This region is known best for its hearty cuisine from thick bean soups to delicious grilled meats.  It has been described by locals as rustic, but refined using only quality local ingredients.  The full bodied red wines from the region are also some of Italy's most prized exports. The most famous of all cities is Florence known highly for its art & history, The regional landscape ranges from grape covered hilly vineyards to mossy covered mountains.  Menu: Crostini di Pollo ~ chicken liver & veal crostini ● Minestrone Toscano ~ Tuscan hearty bean soup ● Agnello Pilottato al Forno ~ garlic & rosemary Infused roasted lamb ● Frittata di Carciofi ~ artichoke omelet ● Torta di Mele ~ apple torte

Tuesday, November 27th ● 6:30 - 9:00 pm
"Curry Shop Cuisine" ● Demonstration Class ● Steve Lee - The Herbmeister ● $45.00 There is Indian food and then there is Indian food done as a cult cuisine in London, England.  This class will explore the tastes of curry shops from the heart of Soho to the outskirts of Redbridge.  Authentic in name and inspiration these dishes are as decidedly different as Tex-Mex is from Mexican and an exiled Brits food fantasy.  Join us as we replicate an enticing "milder" Chicken Vindaloo and an Eggplant Masala both scooped in fashion with class-made Whole-Wheat Chapati for our main course.  You'll learn about Ghee and how to make your own Garam Masala as we prepare side dishes of a cooling Cucumber Raita and Cardamon Basmati Rice to accompany. (primarily vegetarian)

Wednesday, November 28th ● 11:30 - 2:00 pm
"Festive Holiday Luncheon" ● Demonstration Class ● John Plymale - Porcini ● $45.00  Take time out of your busy schedule before the holiday season is in full swing.  Gather a group of friends together and enjoy time and lunch together! Menu: Roasted Potato Chowder ● Applewood Bacon Wrapped Pork Tenderloin served with Sauteed Granny Smith Apples and garnished with Apple Juniper Chutney ● Zabagloine Trifle made with Marinated Figs and Sour Cream Poundcake topped with Freshly Grated Nutmeg

Thursday, November 29th ● 6:30 - 9:00 pm
"Introduction to Sushi" ● Hands On Class ● Lelia Gentle - DreamCatcher Farm ● $65.00  In this class you will learn about how to make proper Sushi Rice, how to select sushi grade fish, as well as a discussion of necessary ingredients and equipment. We'll review all the different kinds of sushi including Maki Sushi (Hosomaki, Futomaki), Nigiri Sushi, Gunkan Sushi, Temaki Sushi, Oshi Sushi, Chirashi Sushi and Inari Sushi. Class will include hands on making of an Inside roll and an Outside roll. In class, you will sample our version of a Cucumber Roll, Salmon Skin Roll, Grilled Asparagus Roll, Ebi Nigeri, Spicy Squid Roll, Philadelphia Roll and a Dragon Roll with Eel. For dessert, we'll have Fresh Fruit Splashed with Midori

SOLD OUT! Friday, November 30th ● 6:30 - 8:30 pm "Date Night" ● Hands On Class ● David Moeller - Sullivan University ● $90.00 for two   Menu: Lump Crab Cakes with Creole Cream Sauce ● Seared Breast of Chicken with Mushroom & Bleu Cheese Risotto, Asparagus and Herbed Veloute ● Bourbon Pecan Bread Pudding
Our Cooking Class Schedule is always on our website  Click here! -- check them out! 
Small Business Saturday - Nov 24
recipeone RECIPE: Roast Turkey with Maple Balsamic Butter Rub
Recipe Notes
Recipe Notes
Do-Ahead Steps
carvingCarving the Turkey
Turkey Carving Steps
Turkey Carving Steps
Turkey Essentials
toptipsTop Turkey Tips
Our Best Turkey Tip
recipetwo RECIPE: Sausage, Dried Fruit, and Nut Stuffing
RECIPE: Sausage, Dried Fruit, and Nut Stuffing
Recipe Notes
Recipe Notes
Do-Ahead Steps
For Stuffing and Sides
moretoptipsMore Top Tips
More Top Tips
recipethree RECIPE: Green Beans with Caramelized Red Onion and Mushroom Topping
RECIPE: Green Beans
Recipe Notes
Do Ahead Steps
cookbookCookbook Review
Cookbook Review

Let us know how we can help make your Thanksgiving a very special time this year!
Mark & Linda
Mark & Linda Kunz Bayens

Cooking at the Cottage

3739 Lexington Rd
Louisville, KY 40207
502-893-6700

 

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