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Hands-on cooking class

Imagine the fun of a hands on cooking class.

Additionally we do corporate and group events!

lili@delightfulpalate.net

Thanksgiving Heritage and Recipes featured in our Cooking Class

Gingerbread Cookies with Pumpkin Cream Cheese Filling
Gingerbread Cookies with Pumpkin Cream Cheese Filling

Thanksgiving menu ideas for a Fund Raising Cooking Class for Our Lady of Prompt Succor School at Good People Kitchen in Alexandria, La.

 

 My Thanksgiving Heritage

As I read Chef Brock’s new cookbook, Heritage, I like how he dwells on family recipes, cooking with your grandmother and growing your own vegetables. He makes it a point to encourage us to own the foods and recipes from our part of the country. In the section of the book named, Garden, I ran across a recipe for pickled shrimp, Every Thanksgiving and Christmas Mama would pickle shrimp, from the beloved, southern regional cookbook, River Road. She would serve them in a scallop, edged crystal bowl and we would poke the plump pink crustaceans with toothpicks to fish them out to nibble on before our feast. Daddy’s contribution to the traditional Thanksgiving hors d’oeurve’s were the pickled herring in sour cream. I thought they were very avant garde and I loved them. It was years later before I knew they were available at the grocery store.

My parents collection of crystal serving pieces preened themselves behind glass panel doors of our hutch in the dining room, knowing their debut day was here. There were other must have dishes I remember that showed up on the very end of the Thanksgiving buffet; starting with the stuffed celery sticks with cream cheese and lightly sprinkled with paprika. I begged for this assignment. 

With 6 daughters out of eight children, the assignments varied from polishing silver, adding leaves to the dining room table or rummaging through the skinny closet under the staircase for the table pads to protect the table from the absolute chance of any spillage of adult beverages. 

I would sit at the breakfast room table-for-ten, and tediously try to get copious amounts cream cheese packed inside the celery cavity. I would then run the side of a butter knife across the top to make the surface as smooth as glass and stack them into an oval, etched crystal serving piece. My next task, to fetch the chilled cans of colossal pitted olives from the fridge, drain them and put them in a divided jagged edge shallow crystal bowl along with bread and butter pickles that pooled in their own juices. As the years went by, I lovingly teased my parents about their 1950’s food and embraced these recipes along with the crystal pieces, before my sisters could nab them. Recipes taught in the class Delightful Palate's Stone Fruit Nectar Torte,Roasted  Root Vegetable Tart with  Delightful Palate's Balsamic Garlic Honey Arugula Pesto Salad Dressing,Roasted Sweet Potato, Cranberry, Spinach Salad with Delightful Palate's Wild Mayhaw Berry