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Let's Make Cheese
with Diana Mosher, MSAD #11 Adult Education
Join us for a hands-on experience in making a variety of cheeses, some using common kitchen equipment. We will begin by making feta using local goat's milk, when available. (When goat's milk is not available, students will learn how to make feta with cow's milk, adding an enzyme which makes the cheese taste like goat's milk feta.) From there, students will make Monterey Jack and ricotta using cow's milk. Also, they will learn how to use whey in cooking. In the "down time" of the cheese process, students will make butter and sample cheeses with some apples and crackers. Lastly, students will learn how to make chevre. At the end of the course, students will take home feta, ricotta and chevre. Along with these cheeses, students will also receive butter muslin, mesophilic and chevre starters for making cheese and all the recipes. Materials fee of $20.00 is payable to the instructor at first class.
Bread Making at Home
with Roberta Scott, RSU 24 Adult Education
Learn how to make bread dough, knead, shape and bake traditional loaves of bread and rolls the old fashioned way...by hand and by touch. Roberta Scott has been making her own bread for decades and local potluck attendees recognize and devour her homemade rolls! Students will leave with enough dough for 3 loaves of bread or rolls to bake at home. Please bring loaf pans and/or baking pans.
French Macarons NEW!
with Kathryn Booth, Maranacook Adult Education
The word macaron is derived from the Italian word, maccherone, mean-ing fine dough. It’s believed that the macaron cookie was born in Italy and brought over to France as early as 1533 by a noblewoman from Florence who married the future King of France, Henri II. A macaron has two delicate almond cookies that are sandwiched around a flavorful filling, like raspberry jam, or lemon curd – or even a chocolate buttercream. In this class, learn how to make french macarons, the perfect Valentine’s Day dessert!
Instructor: Kathryn Booth
Monday, February 3, 2020
Time: 5:30-7:30 pm
Delicious Home Baking
with JoAnne Wood, Ellsworth Adult Education
Learn tips and tricks on how to make pastry chef quality treats in your own kitchen. We'll make:
- Brown Butter Frosted Pumpkin Cake
- Chocolate Eclairs and Cream Puffs
- Viennese Whirls
- Leek and Pancetta Galette
Makeup class (if needed) 02/10/20
Make & Take Salt & Sugar Scrubs
with Cindy Simon, Sanford Community Adult Education
Learn about the healing properties of essential oils. Essential oils can help to calm, heal, energize, de-stress, control chronic pain, uplift mood, cleanse, inspire, purify, balance and more. We will use these oils to create an exfoliating (Lavender & Mint) salt scrub, and a moisturizing (Eucalyptus & Citrus) sugar scrub. Materials fee of $5 payable at class.
Vietnamese Cooking: Bun Cha
with Rose Van, Kittery Adult Education
Join Rose for dinner on Monday nights. These are hands-on cooking classes where you will share a meal from the menu items you prepared together. Bring to class: large soup bowls.
Feb. 3 Menu: Bún Chả -Grilled pork patties, with lettuce and herbs, carrot pickel, nước chấm broth, vermicelli noodles
Course Fee: $23 per class
Material Fee: $10 per class, paid to instructor at class
Culinary Basics and Knife Skills with Chef James Larvia
with Chef James Larvia, Scarborough Adult Learning Center
Always popular! If a trained chef was given a couple of hours to mentor you, and answer your burning culinary questions, what might you ask, what expertise and insights might you gain? Observe, learn, and have fun practicing knife skills, sharpening, basic prep and cooking techniques. Touch on questions relating to meal preparations, time management, food presentation, and flavor pairing. Learn Chef Larvia’s most recommended kitchen supply essentials. Take your entertaining to the next level! Your knife will be sharpened in this class.
Tues, 2/4/20120, 5:30 to 8:00 pm, $26, Limit: 10
Chef James Larvia is a graduate of Johnson & Wales School of Culinary Arts with concentrations in sustainability and wellness. He shares his experiences from cooking at Jedediah Hawkins Inn, NY; The Barn, Block Island, RI; Havana in Bar Harbor; and Emilitsa in Portland. Prices for all classes in the Culinary Arts Series include: food sampling, any leftovers to take home, handout Bring to all classes: apron, cutting board, knife, and a container to bring leftovers home.
Other classes in the Culinary Arts Series include: Whole Chicken Processing, German Winter Cuisine, Winter Comfort Soups and Stews, and Vegetarian Soups and Stews.
A Taste of Italy
with Nicholas Orgo, Windham/Raymond Adult Education
Students will start with the traditional Italian wedding soup. Next up, Chicken Francaise (Lemon Egg Parmesan Chicken) over pasta and then we will finish it off with a delicious tiramisu that will leave you wanting more, “Buon appetito!”
Instructor: Nicholas Orgo
Tuesday, 2/4, 6:00 - 8:30 PM
Location: Windham High School - Room 302
Fee: $34 includes food fee