# 52 A Vegetarian Thanksgiving
hands-on
You won't miss the turkey as Myra prepares a healthful, vegetarian Thanksgiving meal that needs no excuses or apologies. Colorful and bursting with flavor, this balanced meal is faithful to the spirit and style of America's favorite harvest holiday. You will prepare an elegant and satisfying vegetarian main course, fixings that complement the entire meal, and the flakiest crust and juiciest filling for the fruit pie. Myra will teach you how to organize the cooking to make a stress-free meal, so you can simply sit down to enjoy a sumptuous banquet and a good time with your guests. Black Bean Hummus with Crudités; Three Sisters (Squash, Beans, and Corn) Polenta Casserole with Pumpkin Seed Pesto and Mole Gravy; Beer-Braised Brussels Sprouts; Wild Rice Dressing with Mushrooms and Pine Nuts; Sweet Potato Gratin; Cranberry Persimmon Sauce; Braised Winter Greens with Pearl Onions; Double- Crusted Apple-Pear-Cranberry Pie; andPumpkin Semifreddo Torte with Ginger Snaps. (Some organic eggs, dairy, and beer will be used.)
Friday, November 14, 6:00 - 10:00 p.m.
Instructor: Myra Kornfeld
Fee: $105; Two People: $200
# 53 Latke Mania
hands-on
Whether or not you celebrate Chanukah, don't forget the latkes. These crisp, savory little pancakes make irresistible side dishes. In this class, you'll make the traditional version along with a host of unusually delicious variations. We will make eight different latkes, one for each night of Chanukah, and all can be made in advance so you're not at the stove all night. Classic Lacy Potato Pancakes with Carrots and Scallions; Celery Root-Green Apple Pancakes; Parsnip-Leek Pancakes with Fresh Thyme; Sweet Potato- Turnip Pancakes with Shallots; Sauerkraut Pancakes with Dill and Caraway; Sweet & Savory Carrot-Raisin Pancakes; Beet and Fennel Pancakes; Spinach-Basil Pancakes with Crispy Coconut; Mulled Cider Cranberry Sauce; and Yogurt Sauce with Crisp Shallots. (Some organic eggs and optional organic dairy will be used.)
Tuesday, December 16, 6:30 - 10:00 p.m.
Instructor: Myra Kornfeld
Fee: $100; Two People: $190
# 54 Vegetarian Hors D'oeuvres: The Life of the Party
hands-on
Prepare for the holidays ---or any party any time ---with recipes for delectable vegetarian nibbles that whet appetites and scream fun. In this class, wrap and roll phyllo dough, stuff wontons, and assemble eye-catching, mouthwatering, bite-sized gems with zesty dips and spreads. These are all great do-ahead dishes to make your entertaining relaxing and easy. Cocktail Party Spanikopitas with Kalamata Olives; Roasted New Potato Cups with Yogurt-Parsley Aioli; Pan-Fired Wontons with Spicy Thai Cabbage-Mushroom-Peanut Filling; Yucca Cakes with Mango Mojo; Quesadilla Bites with Shredded Vegetables and Goat Cheese Pesto; and Mini Chile Corn Crepes with Refried Black Beans and Extra-Green Guacamole. (Some organic eggs and dairy will be used.)
Friday, December 19, 6:00 - 9:30 p.m.
Instructor: Myra Kornfeld
Fee: $100; Two People: $190
