Gifts from the Kitchen- Recipe for Infused Oil and Vinegar.
Every year I look forward to my favorite cooking class, Gifts from the Kitchen. I begin planning next year the minute I wrap this year. Searching the globe for all of the latest flavors and packaging ideas for gifts given from your heart and home.
As the 2020 holiday season approached, the idea that I might have to forgo this 16-year-old tradition made me really sad. I had to find a way to make it happen.
GFTK was literarily my motivation to begin my Virtual Cooking Series. Now on my 4th virtual title, all of the bugaboos are worked out making it the ideal time for YOU to join ME on this new and exciting medium. There is still space in Gifts from the Kitchen 2020, Click NOW to join the fun!
Today, I am sharing two of my favorite recipes from Gifts from the Kitchen 2019. The recipes for Peppercorn Infused Olive Oil and Raspberry Thyme Vinegar. Who wouldn’t want to receive these for Christmas?
Both can be made in a matter of minutes and together they make the most amazing vinaigrette for salads. Use infused oils for all of your cooking to add depth of flavor to favorite recipes. Drizzle flavored vinegars over fruits and even ice cream.
Peppercorn Infused Olive Oil
2 cups olive oil
1 tablespoon peppercorns
½ teaspoon coarse fresh cracked pepper
Jars or bottles for filling
Heat it in a small saucepan until it is just warm, about 150 degrees. Place the peppercorns in a sterile jar or bottle and pour the warmed oil into the container. Place the lid on the container and allow it to stand for 2 days-2 weeks. When the oil has reached the desired flavor intensity; strain it though a fine mesh sieve and pour the oil into clean bottles or jars.
Raspberry Thyme Vinegar
2 cups white wine vinegar
2 cups fresh raspberries
½ cup sugar
4 sprigs fresh thyme
In medium sauce pan heat vinegar with sugar until the sugar dissolves, do not let vinegar come to a boil. Remove from heat. Place clean berries and thyme in a sterile jar. Pour warm vinegar over the fruit. Place the lid on the jar and let stand for 48 hours. Strain the vinegar through a fine mesh sieve to remove the fruit and herbs. Press the raspberries with the back of a spoon to release all their juices. Vinegar is ready to use.
Gifts from the Kitchen-Recipe for Infused Oil and Vinegar!
Why are Virtual Cooking Classes so great?
- Cook along with me REAL-TIME
- Make AND eat the food
- No driving after enjoying a cocktail
- We gather around food again
- Classes are ½ the price!
- You can take the class when it is good for you
Holiday Season Virtual Cooking Classes
Gifts from the Kitchen 2020, Thursday, December 3rd, 6:30-8:30
ON THE MENU
The Cosmopolitan- a classic cocktail with swizzle garnish
Incredible Pear Loaf Cake- the pear baked right in!
Chocolate Almond Layered Cookie Bars- decadent goodness
Stunning Tomato Basil Tart for Two
Impressive Lemon Tart for Two- special attention to garnish for gift giving
Apricot Cream Cheese Layered Bread is marvelous
Blood Orange Curd- the loveliest gift for topping ice-cream, pancakes or cookie dipping
The 2020 Signature Truffle will be Amaretto- dark and sinful
Once the recipes are made, inventive packaging for each will be shared.
Class Fee $39.00
Crave Able Appetizers Thursday, December 10th 6:30-8:30
ON THE MENU
Very Merry Martini’s
Sumptuous Pear Cranberry Compote over baked Brie
Mouthwatering Caramelized Onions and Bacon Stuffed Mushrooms
Pretty Flatbread Appetizers
Sweet and savory Ham and Apricot Hand Pies
Precious S’mores Shooters
Class Fee $29.00
Buche de Noel- Tuesday, December 15th 6:30
Learn to make this time honored French confection in time for your Christmas table.
Chocolate Sponge Cake
Cream Filling
Chocolate Frosting
Meringue Mushrooms
AND many more decorating techniques.
Class Fee $29.00
2021 classes and ATOP Events are now registering!
Looking forward to seeing you soon!
XO!
