Embrace the vibrant flavors of winter citrus in this hands-on class. Learn how to work with different varieties of citrus in new and creative ways that showcase their versatility to bring fresh and bright flavors to your sweet and savory recipes.
Menu:
- Roasted Kumquat and Grapefruit Salad with Kale, Fennel and Toasted Almonds
- Duck a l'Orange…
Embrace the vibrant flavors of winter citrus in this hands-on class. Learn how to work with different varieties of citrus in new and creative ways that showcase their versatility to bring fresh and bright flavors to your sweet and savory recipes.
Menu:
- Roasted Kumquat and Grapefruit Salad with Kale, Fennel and Toasted Almonds
- Duck a l'Orange (Sautéed Duck Breasts with Blood Orange Gastrique)
- Roasted Potatoes with Preserved Lemons and Roasted Garlic
- Lemon-Lime Bars with Graham Cracker Crust
Skills covered in class:
- Selecting citrus
- Roasting and segmenting citrus
- Making vinaigrette
- Balancing flavors
- Selecting and cooking duck breasts
- Determining duck doneness
- Making caramel and reductions
- Selecting and roasting potatoes
- Making and baking custard
- Preparing cookie crusts
In this hands-on class, students will be paired in groups of three to five and work together as a team to prepare the recipes.
Want to see more classes? Visit thechoppingblock.com.
