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Sweet Potato and Apple Galette glazed with Delightful Palate's Wild Mayhaw Berry

 Sweet Potato and Apple Galette glazed with Delightful Palate’s Wild Mayhaw Berry

Adapted from Food and Wine

 I package of Puff Pastry Sheets, defrosted

½ cup crème fraîche

¼ cup grated Pecorino Romano cheese

¼ cup yellow onion, thinly sliced

1 medium Sweet potato, very thinly sliced, preferably on a mandolin

1 Granny Smith apple—halved, cored and very thinly sliced, preferably on a mandolin

2 Tablespoons of Delightful Palate’s Wild Mayhaw Berry

1 teaspoon thyme leaves

1/3 cup cooked pancetta, cubed


Freshly ground pepper

1 large egg beaten with 1 tablespoon of water 

Preheat the oven to 450°. Line a large baking sheet with parchment paper. On a lightly floured surface, roll out the dough to a 12-by-16-inch rectangle; transfer to the baking sheet. Fold the dough edge over itself to form a 1/2-inch border all around and pinch the corners together. Refrigerate until firm.

Spread the crème fraîche and pecorino over the dough; top with overlapping slices of the potato and apple in rows. Brush with Wild Mayhaw Berry, sprinkle with onion slices, thyme, and season with salt and pepper.

Brush the edges with the egg wash.

Bake the galette in the bottom third of the oven for 25 minutes, or until the edges are slightly puffed. Cut into squares; serve warm or at room temperature.


http://food52.com/blog/3781-making-creme-fraiche-at-home step by step recipe


Crème-fraiche :

Don't worry about the creme fraiche spoiling while it's sitting on the counter; the acid in the mixture prevents bacterial disease associated with dairy products. 


1 cup heavy cream

2 tablespoons buttermilk 


In a bowl, combine the cream and buttermilk. Cover with a clean kitchen cloth in a warm, draft-free place and let sit until thickened, but still a pourable consistency, 12 to 16 hours. Stir and refrigerate until ready to use. (Can be refrigerated for up to 1 week.)

Here is a step by step video on how to prepare this galette.