The Baker’s Pin Cooking School in Northampton, MA., features hands-on as well as demonstration style classes. Register in person at the Northampton, MA store, over the phone at 413-586-7978 or check out the schedule here. Check back each season for new classes!
1. The Baker’s Pin Fall/Winter Classes 2019 Go to The Baker’s Pin to register and for more information
An All New Night in Casablanca, Hands on- Wed evening, Sept 25, 6:15 to 9:00 PM
Betty Rosbottom’s Night in Casablanca class has been so popular over the years that she has planned a new one for this fall. You’ll savor the classic Moroccan soup of lentils and chickpeas called harira. Two main courses—lamb and red bell pepper kabobs as well as a chicken tagine with olives and preserved lemons will be served with couscous garnished with raisins and almonds. For dessert sliced oranges drizzled with a spiced red wine syrup will be served with scoops of vanilla ice cream and a sprinkle of crushed pistachio and almond brittle.
Harira- Moroccan Lentil and Chickpea Soup
Lamb and Red Bell Pepper Brochettes
Chicken Tagine with Olives and Preserved Lemons
Couscous with Golden Raisins and Toasted Almonds
Fresh Orange Slices in Spiced Red Wine with Vanilla Ice Cream and Pistachio/Almond Brittle
2. Paris Fall Cooking, Hands on- Wed evening, Oct 23, 6:15 to 9:00 PM
Betty continues her popular Paris cooking classes with this new hands-on course featuring a delectable fall menu for the cool, crisp days of autumn. Pan-seared sea scallops and wild mushrooms atop a bed of baby spinach and Belgian endive all drizzled in a sherry vinaigrette will open the meal. You’ll learn how to roast pork tenderloins and serve them with a delicious Roquefort pan sauce. Roasted pear wedges and a striking broccoli and golden potato puree accompany the roast. Discover how easy decadent molten chocolate and almond cakes studded with white chocolate are to make for dessert.
Pan Seared Sea Scallops and Wild Mushrooms on a Bed of Baby Spinach and Endives with Sherry Vinaigrette
Roasted Pork Tenderloins with a Roquefort Crème Fraiche Sauce
Roasted Pear Wedges Sprinkled with Rosemary
Broccoli and Potato Puree
Molten Dark Chocolate Cakes Baked with White Chocolate in the Center
3. Just the Trimmings—Fabulous Appetizer, Sides, and Dessert for Thanksgiving-Hands on, Wed evening, Nov 13, 6:15 to 9:00 PM
Once again, Betty will share with students in this hand -on course her favorite trimmings for Thanksgiving feasts. No one wants to spend lots of time on appetizers for this holiday meal so she has chosen two which take only minutes to prepare but make a lovely presentation. Sides include colorful roasted butternut squash with a goat cheese and walnut crumble and a sauté of Brussels sprouts, bacon, and apples. You’ll also learn how to make a fabulous Thanksgiving dressing of sourdough bread and roasted root vegetables. Dessert will be a scrumptious pumpkin roll filled with rum and toffee studded whipped cream, served with warm caramel sauce. Betty will offer make-ahead tips for these dishes and also give you great ideas for presentation.
Warm Dates stuffed with Maytag Blue and Almonds
Smoked Trout, Watercress, and Crème Fraiche on Tart Apple Slices
Butternut Squash with Walnut-Goat Cheese Crumble
Brussels Sprouts, Bacon, and Apples
Sourdough Dressing with Roasted Root Vegetables
Cranberry Dried Cherry Chutney
Pumpkin Roll with Toffee Cream Filling and Warm Caramel Sauce
4. All New Holiday Cocktail Open House 2019- Demo, Tues, Dec 3, 2019, 6:15 to 9 PM
Once again Barbara Morse and Betty Rosbottom have created a stellar menu for a holiday open house. As always, they will give tips for making these dishes in advance and will show you how to garnish and present them like a pro! Sliders prepared with shaved roasted beef tenderloin topped with artichoke, olive, and red pepper relish, plus a glorious savory smoked salmon cheesecake for spreading on dill toasts and cucumber slices are definite show-stoppers for your buffet table. Sweet treats will include miniature dark chocolate ganache tartlets, and a delectable cranberry and dried cherry tart. Sign up early as this class typically fills up quickly.
Pecorino and Prosciutto Pinwheels
Roasted Grapes, Whipped Goat Cheese on Toasted Baguette Slices
Sliders with Shaved Beef Tenderloin and Artichoke, Olive, Red Pepper Relish
Savory Smoked Salmon Cheesecake with Dill Toasts and Cucumbers
Petite Chocolate Ganache Tarts in Toasted Hazelnut Crusts
Glistening Cranberry and Dried Cherry Tart
Instructors: Betty Rosbottom and Barbara Morse Fee: $69