It’s Almost Christmas…of 2021! How Did That Happen?

It feels like I lost two years.

I was just reflecting on 2020 and 2021 and have the weird feeling that those years got lost from my life timeline.  

Perhaps some of you can relate?  As we try to figure out if we can gather for Christmas for everyone’s comfort and safety, it is odd to realize we haven’t had a Christmas celebration in 2 years.

Are you gathering?  Are you changing plans or traditions?  Let me know in the comments?  I just don’t quite know how to navigate this continuing pandemic.

To give you all a bit of holiday cheer, scroll down to find a discount code that can be used online when booking a class.  You can save 10%!

 

Snow Farmers

Here’s a fun fact:  My husband, John, is one of the area’s new Snow Farmers.  The Snow Farmers are a group men (all Dads) who have gotten together to create snow when the conditions are right but Mother Nature got busy elsewhere and didn’t have time to put some out for area kids to sled and play on.

They are currently waiting for the Hanson Street hill in Whitehall to be closed so the kids will be safe.  If you see them out there, bring them a hot cup of joe and tell them thank you.  They are usually making snow in the nighttime or early morning.  They also assist with helping to keep Montague’s skating rink cleared of snow for skaters.

John, Rusty, and Elie. (Jimmy is absent the photo)

Upcoming Menu

Here is the menu for December 21 – 26.  Please note that I will not be making anything 12/24 or 12/25.  The foods on the menu will be fine in your fridge for a day or two if you really want something for meals those two days.  Just ask for your order to be made late in the day of 12/23.  You can pick up that evening, or the next day from the refrigerator we keep just inside the front entry to Art of Cookery.

Remember to let me know if you want a hot meal or refrigerated one when you pick up.

A Discount!

Book a class using our online registration and enter this code at check out to get a 10% discount.  The class can occur next year but must be booked by midnight 12/31/21.

CODE:  DEC2021

Don’t see a class you are interested in or can’t attend due to schedule?  Let me know via email what you want and some dates/times that work.

Last Post's Quiz

WOW!  You all really came through on that quiz I last posted.  I learned so much from you.  And your suggestions for posts were wonderful!

Look for something you suggested in upcoming posts.  I’ll be addressing pantry staples in my next post.  I will weave the topic together using a tried and true recipe.

Pear Conserve

This delightful pear and almond conserve goes well with both savory and sweet treats.
Prep Time20 mins
Cook Time30 mins
Resting Time1 hr
Course: Appetizer
Keyword: Conserve, Jam, Pear
Servings: 8 half pints
Author: vkhanson

Equipment

  • Waterbath Canner
  • Canning funnel
  • Dutch Oven
  • Small Saucepan
  • Cooling Rack
  • Jar grabber
  • Half-pint canning jars (about 8)
  • Lids and Rings for jars
  • Ladle

Ingredients

  • c Pears Peeled, cored, diced
  • 6 c Sugar
  • ½ c Lemon juice
  • ½ c Finely diced almonds unsalted is preferable
  • 2 t Dried citrus zest Any flavor works. Or, 2 T fresh
  • 1 t Minced ginger root
  • 3 oz Liquid pectin usually 1 pouch

Instructions

  • Mix pears, sugar, and lemon juice in Dutch oven. Let sit for 1 hour. Stir occasionally.
  • Fill canner half-way (up to the bottom of the raised rack) with hot water and place over burner to come to a boil.
  • Put new lids in small saucepan and cover with water. Bring to a slight boil and turn off burner.
  • Add almonds, zest, and ginger root to Dutch oven mixture.  Bring to a rolling boil.
  • Add pectin and return to a boil.  Boil 1 minute.
  • Remove from heat and, using funnel, ladle into jars.  Tighten lids on.  Place in canner and submerge. There should be at least 1 inch of water over the tops. Add more hot water if needed. Cover.
  • Once water in canner returns to a boil, set timer for 15 minutes.
  • After 15 minutes, pull up the canning rack, remove jars and place on cooling rack.

Notes

You don't have to can this fantastic little recipe, but the jars make great host/hostess gifts.
This pairs well with beer and cheese.  I make a sourdough bread using beer and rosemary.  To serve, slice the bread, spread with conserve, and place a slice of cheddar on it.  YUM!

Pate a Choux Class

There’s still room for 1 more person in next week’s Pate a Choux class.  Pate a Choux is french pastry and is normally used to make cream puffs in the US.

The class is December 21st at 12 noon.  It is $20.


Welcome to Art of Cookery!

Hello Food Loving Friends!

Just posting a quick note to thank you for following my blog, I hope you will enjoy learning about a cooking class and/or get some interesting recipes and other good stuff.  There have been many following it in the last few weeks.

Mozzarella cooking class

Did you know we have a class on how to make your own Mozzarella?

I just created a special promotion to those purchasing two tickets for a cooking class or our Delicious Demise events.  There are two more tickets available to the October 19, 2019 Delicious Demise and six still to be claimed for the November 2nd one.

Get 20% off one of the tickets!  Use promocode FALL19 if booking online or mention it when booking offline via telephone or email.  Offer expires November 13, 2019.

A great use of this promotion is to book two classes of equal value and split the discount across both tickets, OR book two separate classes and I will put the discount toward the one with the highest ticket price.  Let me know which you want to do.

Sign up for upcoming cooking class!

FYI, there’s still room in the Venison (meat in general) pressure canning class at noon on Tuesday, 10/15/19 and in the How to Create a Charcuterie Board class the same day at 5:30 pm.  There are a lot of upcoming classes so check them out!  You can find out which days a specific class is offered by going to our registration page and scrolling down to see the list of classes, click on the red link under each class to see the dates and times of a class.  Desire a class on a day/time that fits your schedule?  Send me a note requesting it as I can often accommodate.

Pumpkin pie cooking class

Get ready for the taste of Autumn and the holidays with pumpkin pie!

I am just now adding a seasonal cooking class.  I’d really like your feedback on this new offering.  In the Pumpkin Pie class participants will make a pumpkin pie to take home straight from the pumpkin!  From roasting the pumpkin, to making the pie crust, to making and baking the pie.  That’s right, you will learn how easy and delicious it is to avoid opening cans of milk and pumpkin containing dubious over processed ingredients.  A pie to brag about.

What do you think?  Is it something people would be interested in?

You can send feedback by commenting below, or by emailing me at ICan@artcookery.com