MIDDLESEX COUNTY - This fall, you can learn how to be a great amateur chef. “Today’s Table” will be held in Crabiel Hall’s culinary lab on the Edison campus. Come hungry and enjoy tastings of food prepared by the chef. Recipes are distributed.
“This program is for cooks and non-cooks, and it is instructive, entertaining and fun,” said Dr. Lynn Lederer, director of Professional and Community Programs at the College. “You will develop techniques to enhance your recipes. This is a wide-ranging cooking program that is both enjoyable and educational.”
Except where noted, you may register a la carte at $40 for each class or choose any three classes for $99. The savings are available to anyone who registers with payment for the three classes at the same time. Except where noted, classes meet from 6:30-9 p.m. For more information call 732-906-2556 or visit Middlesex County College Professional and Community Programs
Fall classes include:
Marvelous Mushrooms If you prepare them correctly, mushrooms are delicious! Learn how to properly cook, store and handle a variety of fresh and dried mushrooms to get the best results. Learn to grill, roast and sauté to create delicious mushroom dishes such as Crostini of wild mushrooms, mushroom spinach gruyere crepe, chanterelle risotto, and bok choy with black mushrooms. Thursday, September 11.
Fall Brunch Desserts & Quick Breads With its vibrant foliage and seasonal fruits, fall is a great time to entertain. This class will show you how to make wholesome oatmeal-raisin bread, fig muffins with fig preserves, chopped apple cake with apple cider glaze and pear crostata that can be served with your savory foods for brunch or anytime. Tuesday, September 16, 6:30 to 9:30 p.m.
Late Summer Harvest The Farmer’s Market is filled with late season produce bursting with abundant flavor at the absolute peak of their ripeness. Stuffed zucchini, corn chowder, grilled pesto rubbed chicken breast and a summer plum tart will be presented in this class. Thursday, September 18.
The Frosting on Top Tired of using the same old buttercream recipe? In this class you will learn the concepts and the application of four different types of finishings: Recipes will include Swiss meringue frosting, seven-minute frosting, caramel frosting and silky French buttercream. Note: This course counts as two classes when discount is applied. Cost: $75. Saturday, September 20, 10 a.m. to 3 p.m.
Taste Buds Meet Autumn Explore the delicious flavors of autumn in this array of seasonal desserts: Brown sugar glazed pears with gingery mascarpone, caramelized apple tart and pumpkin bread pudding with dried cranberries and maple whipped cream. Tuesday, September 23, 6:30 to 9:30 p.m.
Greek Specialties It is easier to make Greek food at home than you may think! Learn to make some of the most popular and authentic dishes served in Greek restaurants today. The menu features Avgolemono (Greek Lemon Chicken Soup) and Greek salad (Horiatiki) Moussaka. Thursday, September 25.
Fresh from the Oven: One Recipe, Four Types of Bread There is nothing like the aroma and comfort of making homemade bread. Both sweet and savory breads are all made from just one versatile dough recipe. Breads include classic white, multigrain, rye and cinnamon raisin. Cost: $75. Note: This course counts as two classes when discount is applied. Saturday, September 27, 10 a.m. to 3 p.m.
Cooking with Ricotta Ricotta cheese is not just for baked ziti or lasagna and it’s not that hard to make at home. Discover how easy it is to make and use in many savory and sweet dishes! Come taste the difference. Tuesday, September 30.
Celebrate Oktoberfest Oktoberfest is not only about the beer but also about German fare at its very best. Impress your friends with German dishes such as spinach salad with hot bacon dressing, Laugenbrezel (traditional German pretzels), Sauerbraten (German pot roast) and Pfeffernusse (German spice cookies). Thursday, October 2.
Fondant and Sugar Paste Gain the skills necessary to make your next cake look professional! In this beginner’s cake decorating class, learn how to cover and decorate a special occasion round and square cake using rolled fondant and decorative sugar paste accents. Cost: $75. Note: This course counts as two classes when the discount is applied. Saturday, October 4, 10 a.m. to 3 p.m.
Peruvian Cuisine If you are searching for something new to serve at your next dinner party, why not try a Peruvian feast? Learn the art of classic Peruvian cooking techniques, using essential ingredients that will enliven your taste buds with richly seasoned Peruvian flavors. Tuesday, October 7.
World’s Fair of Food: 1964 The 1964 World’s Fair was, in essence, the nation’s first food court; before that time, fair food was about corn dogs. The World’s Fair introduced Americans to new flavors. Many middle American fairgoers had their first taste of Chinese food at the Chun King pavilion. Others tried tandoori at the Indian pavilion, shish kebabs at the Moroccan café and a Sudanese hamburger with tahini sauce at Jordan’s pavilion. But the Belgian waffle was by far the biggest success. Join us to celebrate 50 years of Middlesex County College with the foods made popular by the World’s Fair of 50 years ago. Wednesday, September 17.
Casseroles: The Convenience Food of 1964 Before there were microwaves and take-out food choices everywhere you looked, casseroles, TV dinners and other one-dish meals were the convenience foods of choice. As women returned to work, they wanted to make home life simpler and casseroles were an easy way to get a nutritious meal on the table quickly. Recipes include chicken and biscuits, a Pillsbury Bake-Off winner, classic green bean casserole, butternut squash and polenta casserole, sweet potato casserole, turkey casserole. Wednesday, October 15.
The 1964 Pillsbury Bake-Off Contest In 1964, the 17-year-old Grand Prize winner of the Pillsbury Bake-Off contest won $25,000 for her peacheesy pie. She created the recipe for an assignment for a home economics class. This year’s winner will receive $1 million. Whatever the amount, the Pillsbury Bake-Off winners all create winning recipes that reflect the culture of their time. Join us to get in the mood of 1964 to celebrate 50 years of Middlesex County College. In addition to peacheesy pie, yummy desserts include mystery pecan pie and strawberry Devonshire pie. Wednesday, November 5.
Passion for Pumpkin As we enjoy the flavors of autumn, who doesn’t start to think about delicious and versatile pumpkins? In this class you will learn delicious pumpkin recipes including: pumpkin curry empanadas, pumpkin shepherd’s pie, apple pumpkin gillette and pumpkin caramel ice cream pie. Thursday, October 9, 6:30 to 9:30 p.m.
Fall Soups Finding comfort on a chilly fall evening is as simple as a hot bowl of soup. Whether shared as a starter with company or a family meal, it may be the ultimate warming dish. Here are a few of autumn’s most comforting soups: Pear, shallot, and delicata squash soup, roasted fennel soup, cream of tomato and more! Tuesday, October 14.
Autumn Pies One of America’s favorite desserts is pie, especially the traditional old fashion apple pie. In this class you will learn how to make the classics of the season with a twist: Pumpkin pie with walnut streusel, harvest caramel apple pie and ginger pear pie. Thursday, October 16, 6:30 to 9:30 p.m.
Halloween Cookie Baking & Decorating This can be the best Halloween yet. It will include preparation of a rolled dough butter cookie from scratch and a royal icing glacé. You will learn a three-step technique to decorate Halloween cookies that appeal to the child in all of us – whether big or small. Tuesday, October 21, 6:30 to 9:30 p.m.
Jerusalem Mix Street food is popular in countries all across the globe and Israel is no exception. Menu includes: falafel, Jerusalem mix (with grilled chicken), Rugelach (cinnamon, apricot, and walnut pastries). Thursday, October 23.
Healthy Breakfasts Running out of ideas for breakfast? Tired of eating the same old thing? Join this fun and delicious cooking class where the chef will share simple recipes. She will feature an easy smoothie, a quinoa breakfast parfait, a Greek-style frittata, gluten-free pancakes and more. Friday, October 24, 10 a.m. to12:30 p.m.
Fresh Pasta for Beginners As the temperature drops and the cold-weather approaches, one of our go-to comfort foods is pasta. Learn to make your own with simple recipes that can be adapted for everyday dishes. Tuesday, October 28.
Underground Bounty Root vegetables are parts of underground plants. This class is centered around the preparation and cooking of these tubers. Come savor the autumn harvest and taste all that the season has to offer. Thursday, October 30.
A Black Tea Journey Come explore the unique taste of black tea from the distinctive flavors and aroma of China’s yunnan and keemun teas to the spicy masala chai from India to teatime in Germany’s Ostfriesland area and their particular way of preparing tea. The teas will be complimented with a variety of treats. Saturday, November 1, 10 a.m. to12:30 p.m.
Raising the Bar - Gourmet Bar Foods Learn the skills to entertain with style and ease with some favorite bar snacks for this festive time of year. Menu features: Tamari and maple roasted almonds, beer-battered onion rings, clams casino, duck confit sliders and truffle fries. Tuesday, November 4.
Main Ingredient, Many Ways: Apple Part I Apples are a large part of autumn’s bounty and the markets are loaded with produce straight from the orchard. In this class, discover delectable uses for this fall fruit. Dishes include: Candied walnut-apple salad with cider vinaigrette, cider-brined pork tenderloin with roasted apples, bacon and apple stuffing, apple crumble and vanilla ice cream. Thursday, November 6.
Cooking for Thyroid Health Suffering from low energy, sleep problems, joint aches? Feeling heavy, depressed, fuzzy and frazzled? You might be suffering from an underactive thyroid. Learn how proper diet can protect you and which foods will help you heal. Monday, November 10.
Vegan Thanksgiving Sides Whether you’re flirting with vegan cooking or just need fresh ideas for the big meal – Thanksgiving dinner – this class will take you through the meal, step by step. Menu features Brussel sprouts and wheat berry slaw with smoked paprika dressing, roasted cauliflower and shallots with chard and dukkah, mashed potatoes and parsnips, classic vegan pumpkin pie. Thursday, November 13.
A Gluten-Free Thanksgiving Celebrate the season’s bounty without dietary restrictions. This gluten-free menu is sure to please: pumpkin pie, savory stuffing, spicy cornbread, and more naturally gluten-free sides and desserts to round out the spread. Tuesday, November 18.
Main Ingredient, Many Ways: Cranberries Part II Cranberries, the jewel of New Jersey, have been cultivated here since 1840. Sample dishes include brie encroute with cranberry chutney, turkey breast roulade with wild rice and cranberry stuffing, cranberry–pear tart. Thursday, November 20.
Holiday Pies These holiday desserts are sure to hit the spot and dazzle your guests at the holiday table. Learn to make coconut buttermilk pie with orange cranberry compote, bourbon pecan pie and much more. Tuesday, November 25, 6:30 to 9:30 p.m.
Latkes Extravaganza Chanukah is just around the corner – what an ideal time to learn to about Chanukah food. Learn to make classic latkes and variations that are crispy on the outside and creamy on the inside. Additional menu items include: Homemade applesauce, parsnip latkes, sweet potato latkes, carrot and beet latkes, spinach zucchini and current latkes. Tuesday, December 2.
Southern Holiday This Southern-inspired, mostly make ahead menu, is perfect for any gathering this holiday season. These favorites are easy to pull together and will leave plenty of time to share with family and friends. Menu features: Homemade buttermilk sweet potato biscuit, deviled eggs with pickled shrimp, stuffed pork chops, collard greens, and a four-layered coconut cake! Thursday, December 4.
Chocolate Desserts There is nothing like ending a dinner with a good chocolate dessert, a sweet note that lingers long after the meal is over. Satisfy your guests with these favorite holiday specialties that include flourless chocolate cake, Bailey’s chocolate chip cheesecake, and more! Tuesday, December 9, 6:30 to 9:30 p.m.
Hors d’oeuvres Cocktail parties are a great way to welcome in the holiday season with food, drink and celebration! A number of small bites are all you need to entertain flawlessly for any size gathering. Menu includes mulled wine, lobster and shiitake quiche bites, crispy rolls of asparagus with prosciutto and parmesan, mini corn dogs with cranberry mustard and more. Thursday, December 11.
Bake and Take Cookie Workshop ’Tis the season for holiday baking and cookie decorating, including Madellines, chocolate gingerbread snowflake cookies, Mexican wedding cookies and more! Bring your own holiday tin to fill! Cost: $75. Note: This course counts as two classes when discount is applied. Saturday, December 13, 10 a.m. to 3 p.m.