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MMM...MAPLE SYRUP Beyond Pancakes
Let's take full advantage of maple syrup season beyond pancakes! From sweet to savory recipes, recipes may include: Maple-Spice Marinated Shrimp; Maple, Apple and Cashew Salad; and sweet maple delights! Kris James, Instructor.
HEALTH-GIVING POWER FOODS
Nourish your body with power-food choices, and it will in turn reward you! Here are some recipes to help you turn back the clock, ward-off sickness and nourish your skin and body with antioxidants and nutrients. Our roster of ingredients include blueberries, ginger, cremini mushrooms, wine, French green lentils and walnuts. Menu may include delicious recipes such as Pork Tenderloin with Blueberry-Ginger Relish; Rustic Cremini Mushroom & Merlot Tart; Warm French Lentil, Apple and Walnut Salad. Instructor: Kris James
Veggies Make History: What Lewis and Clark Had for Dinner
The Lewis & Clark Expedition loved eating meat, but they ate their veggies, too. Join Mary Gunderson, author, food historian, and teacher, for a lively exploration of their journey across the continent. Learn more about this time of history while enjoying root veggie-inspired recipes adapted from the explorers' documents for her book "The Food Journal of Lewis & Clark: Recipes for an Expedition" (History Cooks, 2003).
WHAT'S THE BUZZ? Honey!
Natural honey...mix it into sweet and savory recipes, add it to tea, and drizzle it over everything from biscuits to cakes. Here's a honey of a class using wonderful Minnesota artisanal honey. Menu: Honey-Chicken Appetizer Tarts; Crab, Corn and Tomato Salad with Lemon-Honey-Basil Dressing; and more. Kris James, Instructor.
FLAT OUT FABULOUS FLAT BREADS
There's a world of delicious global flatbreads out there to be savored, some that date back to ancient times! They're a quick and interesting addition to any meal. We'll prepare and taste: Indonesian Coconut Cracker Bread, Six-Seed Tibetan Rounds, Savannah Brittlebread and Venezuelan Arepa. Kris James, Instructor.
PESTOS WITH PIZAZZ!
There's a plethora of pestos beyond basic basil (no offense to the basil)! We get to taste and make a variety of these versatile pestos. How about Walnut Sage Pesto, Sun Dried Tomato Pesto, Cilantro Pesto, Wild Mushroom Pesto and even a fruit pesto! Kris James, Instructor.
Pickling With Global Flavor and Flair
You won't find any cucumbers in this class. We're going to have fun with exotic pickled recipes from around the globe: El Salvadoran Pineapple Pickled Cabbage, Swedish Spiced Carrots, Brazilian Pickled Grapes with Jicama and Celery Seed and Japanese Pressed Carrots with Scallions and Tangerines. Kris James, Instructor.
Cooking for a Healthy Start
The transition to solid foods for your baby can be challenging and messy, but you can make it exciting for both of you. Whether you stay at home or work full time, making nutritious and delicious baby food is easy and fun. Join Chef Michelle Horovitz, executive director of the non-profit organization Urban Baby, to explore the ease of making fresh, handmade baby food with produce harvested straight from the garden. Learn how quickly and simply you can make a week's worth of food for your little one and discover why it's healthier and tastier to make it at home. You'll make simple one-ingredient purees like carrot or apple and also explore mixing flavors and textures to create new tastes and sensations to take home.
First Finger Foods
Your little one isn't so much a baby anymore, so ditch the spooned purees and get ready to cook! Join Chef Michelle Horovitz, executive director of the non-profit organization Urban Baby, for a morning of cooking finger foods for your new eater. Learn fun ways to introduce finger foods with easy recipes based on fresh, healthful garden produce. Developing your baby's palate at this young age is the first step to becoming a regular foodie, and you can make homemade finger foods in no time. Menu will focus on what's fresh in the garden and may include turkey meatballs with fresh tomato sauce, garden-fresh veggie burgers, mini fritatas, zucchini fries, and potato-carrot-apple cakes. Take home the leftovers and try it out on your little ones.
Heavenly Harvest with Kris James
The flavors of fall are rich and bountiful. We'll create family-pleasing recipes using Minnesota-grown apples and some seasonal cucurbits! Menu: Penne with Pumpkin, Sausage and Sage; Poached Shrimp Salad with Apple Cider Vinaigrette; Apple, Squash, Quinoa salad; Pumpkin Dumplings.
How to Create a Toddler Sous Chef
Put away the toy cooking sets and frozen chicken nuggets. Is your little one becoming a picky-eater or do you just want your toddler to be more interested in trying new things? Join Chef Michelle Horovitz, executive director of the non-profit organization Urban Baby, for a cooking experience like no other. Learn quick and easy recipes for the whole family and gain some handy tips on how to get kids involved in the kitchen. Explore how to get your toddlers to help cook nutritious alternatives to fast foods and sugary snacks using locally harvested produce. Menu may include "Not McDonald's Chicken Nuggets," make-your-own whole wheat pizzas, mini apple pies, and Sinfully Delicious Smoothies. We'll make plenty of food for you to take home.
The Spice of Life (800-11-12-11)
Travel the world without leaving the comfort of the Arboretum kitchen. We'll custom blend colorful, aromatic spices to create Ethiopian Berbere, Latin American Adobo, North African Ras-El-Hanout, Middle Eastern Za'atar. Learn about the health benefits of spices and how to use blends to customize dishes to suit your own taste - do you like smoky, sweet, hot, salt free? The possibilities are limitless. And, homemade spice blends make wonderful and thoughtful gifts...you know the holidays aren't too far away! Kris James, Instructor.
2011 All About Making Wine Archive
Whether you're a winemaking enthusiast or professional, the Arboretum's new winemaking classes draw from current and proven research to bring to you common-sense techniques for the improvement of your wine. Delve into advances made by the University's wine-grape breeding program and how to use Minnesota grape varietals to their best advantages in your wine. Learn how to bring the science and art of making wine together with University of Minnesota's enologist Katie Cook.
Understanding Wine Faults
Identify wine faults and learn how to address them in the winery.
Introduction to Winemaking
Learn about the aspects of white and red winemaking with the beginner or home winemaker in mind. We will also touch on making wine from non-grape fruits.
The Chemistry of Wine
Learn the essentials of the chemistry specific to the making of wine: organic acids, alcohols and volatile compounds, carbohydrates, dry extracts and minerals, nitrogen compounds, phenolic compounds, and varietal aroma.
Advanced Winemaking
Learn what you need to know about harvest and pre-fermentation treatments, deacidification, enzyme and yeast selection, monitoring fermentations, the influence of temperature, running off and pressing, and malolactic fermentation.
Wine Treatments
Learn the finer points of clarification and stabilization, chemical management of the wine, and aspects of filtration, fining, and aging.
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