Things have been very busy at Salt ‘n Sugar this month. We have been building our website and social media presence. Our contractors, Ken and Mike, have been putting the finishing touches on our new kitchen. Tom has been happily tasting all of the recipes that I have been creating. We are finally ready to start teaching in our cooking school!
Last week we hosted our first classes and they were a huge success. Our students learned how to make a few easy Thanksgiving appetizers and desserts and everyone went home with a goodie bag. We are preparing for our holiday themed classes in December and planning our winter schedule of classes in January and February. Head over to our website (saltnsugar-annek.com) to see the full list and sign up for a class or two.
Here is a little sneak preview of what is coming. Are you always the host for Super Bowl watch parties? We have you covered with several classes dedicated to fun, make ahead, snacks and treats. Grab your girlfriends, sisters, and daughters and come to Salt ‘n Sugar for a special Galentine’s Day class where we celebrate all the awesome women in our lives with special cocktails and a decadent meal we will make together. Once the cooking is done, we will sit down at a beautifully set table to enjoy our creations. We have also planned two months worth of homemade pasta and special sauce classes. Homemade pasta is easy to make and absolutely delicious.
And...don't forget to follow us on Facebook!
Happy Cooking and Happy Thanksgiving!
Anne
Here is a special recipe for your Thanksgiving Day feast: Cornbread Sausage Dressing.
Cornbread Sausage Dressing
Ingredients:
Cornbread (recipe follows)
½ loaf hearty white bread like ciabatta
1 small onion
1 small red pepper
1 stick butter
1 carton chicken or turkey stock
2 eggs
1 cup grated Romano or Parmesan cheese
1 honeycrisp or royal gala apple—you can add more if you like them in the stuffing
1 lb sausage- remove casings
Fresh parsley, fresh sage, fresh rosemary—I use about 6 large sage leaves (roll them together and finely slice) and 1-2 tbsp rosemary (chopped finely)
Salt, pepper, garlic powder
Dried cranberries--optional
Instructions:
Cut cornbread into cubes and dry it out on counter overnight or in oven at 300 for 15- 20 minutes
Cut bread into cubes and dry overnight or in oven at 300 for 15 or so minutes
Saute onion and red pepper in ½ stick butter until light brown
Saute sausage until no pink remains—drain fat
Saute apple in ½ stick butter until slightly soft—at the end add chopped sage and chopped rosemary and cook for about 1 minute
Mix breads, onion mix, sausage, apples and herbs
Add eggs and ½ cup cheese and chopped fresh parsley, salt pepper, and ¼ tsp garlic powder
Add stock and stir so everything is moist (try to NOT break up all the bread cubes)
If using cranberries—add at the end
Put stuffing into buttered casserole dish
Sometimes I add a bit more stock, if you have it, or just plain water
Sprinkle remaining cheese over the top and bake at 350 covered for 30 minutes
Uncover stuffing and bake until top is puffed and crisp—probably 20 more minutes
Homemade Cornbread Ingredients
1 1/4 cup yellow cornmeal
1 cup flour
2 tablespoons sugar
3/4 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
2 large eggs
1 1/4 cup low-fat buttermilk
4 tablespoons unsalted butter melted
Instructions
Preheat oven to 375 degrees.
Put 9X13 shallow baking dish in the oven to heat up (I use a metal baking sheet with sides)
Whisk together cornmeal, flour, sugar, salt, baking powder and baking soda.
In a medium bowl whisk together eggs and buttermilk.
Whisk wet ingredients into dry ingredients.
Add melted butter
Spray baking dish with Pam
Pour batter into the pan and bake for 15-20 minutes until golden brown.
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