The LAST Cooking Class

The last cooking class

at my favorite cooking store

life+style

(for they're closing at the end of the year!)

A bigger than normal class

For this, the last class!

Appropriate because I also taught the first class at the store

on Ebelskivers!

It has been a fun three years.

I learned a lot as well.

And I had a blast doing it!

For except for trying to teach employees about their health care and benefits

(in my real job in my other life)

And hyper children in Sunday School classes,

I've not considered myself a teacher.

But I loved the cooking classes.

And it was a joy to share my love of cooking with other Foodies.

The first class -- Ebelskivers

The last class -- Elegant Desserts

The desserts --

Ina Garten's Chocolate Ganache Cake

(a favorite of mine and the one chocolate cake I make most often)

White Chocolate Mousse in chocolate cups

(sold at life+style -- simple ingredients put together into an elegant dessert)

And because it was November . . .

And the holidays were fast approaching

Cranberry Trifle

The plate of goodies that each class member got

to taste each of the three desserts.

Thank you Cynthia and Jim for giving me this wonderful opportunity.

And, as I do with every class . . .

There is a handout of recipes.

Elegant Dessets
A Cooking Class at life+style
Martha Meinsen Scott, Instructor

INA GARTEN’S CHOCOLATE GANACHE CAKE

1/4 lb butter, at room temperature 

1 cup sugar 

4 eggs, at room temperature 

1 (16 ounce) cans hershey chocolate syrup 

1 tablespoon pure vanilla extract 

1 cup all-purpose flour 

GANACHE:

1/2 cup heavy cream 

8 ounces semi-sweet chocolate chips 

1 teaspoon instant coffee granules 

Preheat the oven to 325 degrees.

Butter and flour an 8 inch round cake pan, then the bottom with parchment paper.

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy.

Add the eggs one at a time.

Mix in the syrup and vanilla.

Add the flour and mix until JUST combined (overbeating with make the cake too tough).

Pour the batter into the pan and bake for 40-45 minutes, or until just set in the middle.

Let cool thoroughly in the pan.

GANACHE:

For the ganache, cook the heavy cream, chocolate chips, and coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.

Place the cake upside down on a wire rack and pour the glaze evenly over the top, making sure to cover the entire cake and sides.

You can tilt the rack to smooth the glaze.

Do not refrigerate.

WHITE CHOCOLATE MOUSSE

4 egg yolks

1/4 c. sugar

1 cup whipping cream

1 cup white baking chips

1 1/2 c. whipping cream

Beat egg yolks in small bowl with electric mixer on high speed about 3 minutes or until thick and lemon colored.    Gradually beat in sugar.

Heat 1 cup cream over medium heat just until hot.    Gradually stir at least half of the cream mixture into egg yolk mixture, then stir back into hot cream in saucepan.    Cook over low heat about 5 minutes, stirring constantly, until mixture thickens (do not boil).

Stir in baking chips until melted.    Cover and refrigerate about 2 hours, stirring occasionally, just until chilled.

Beat 1 1/2 cups whipping cream in chilled medium bowl with electric mixer on high speed until stiff.    Fold refrigerated mixture into whipped cream.     Spoon mixture into serving dishes.    

CRANBERRY TRIFLE

Angel food cake, pound cake or yellow cake

16 ounces cream cheese, softened

2 c. powdered sugar

1 cup sour cream

1 t. vanilla

12 ounces whipped cream

32 ounces cranberry sauce

2 T. sugar

2 to 3 teaspoons grated orange peel

Orange liqueur

Cut cake into 1 inch cubes, set aside.

In large bowl, combine cream cheese, powdered sugar, sour cream and vanilla.    Beat until smooth.   Fold in whipped cream.

In a bowl, combine the cranberry sauce, sugar and orange peel.

In individual parfait glasses or a 3 quart trifle bowl, layer half of the cake cubes, cranberry mixture and whipped topping mixture.    Repeat layers.    Refrigerate until serving.

It is Friday and I'm joining Michael at Rattlebridge Farm for Foodie Friday.    Desserts are always welcome anytime of the year.    But these three are really special for holiday entertaining.