Yesterday morning, Burger Boy and I taught "Apples to Apples" at the Boston Center for Adult Education. Within minutes of the class starting, a bunch of strangers worked as a team to create a killer three-course meal and leave, three hours later, feeling like they've accomplished something. The class that we created was devoted to the classic fall favorite, the apple. Based on the premise that a big majority of New Englanders visit apple orchards this time of year, only to return home and make the same old apple pies, apple sauces and cakes, we wanted to teach a class that showed the many more possibilities an apple can have. Our menu for the three-hour class was:
Apple Bacon Jam with Cinnamon Spiced Toast Points
Chicken Breast with Spiced Apple-Cranberry Stuffing
Twice-baked Apple Sweet Potatoes
Homemade Apple Cider Doughnuts
As this was a basic class, we created a menu that was simple, yet still provided many techniques. Throughout class, we talked about how interchangeable these recipes are and we gave additional suggestions and ideas. I had planned to snap some pictures of the class; I wanted to capture some action shots of knives snapping away and prep bowls full of apple scraps. But somewhere between the meeting and greeting and apple talk, we got to work in the kitchen and before I knew it, we were eating apple-themed dishes and class was over.
Wanting to get our star ingredient straight from the source, our apples came from Honey Pot Orchards in Stowe, MA. We had a lot of fun picking them as well as brushing up on our apple knowledge (did you know that the crabapple is the only apple native to North America?) We also decided that it was our responsibility to sample cider doughnuts in all of their cinnamon-sugar glory.
Next Sunday, we are teaching a class on Appetizers that are easy to make and even easier to transport. There are still a few seats left if you're interested in joining the fun!