Tag Archives: A Taste Of the Mountains Cooking School

April in Paris

Spring is here! If you are having trouble believing that because of the weather, head over to A Taste of the Mountains Cooking School for our next class:

April in Paris with Chef Steffani Adaska

Spring in Paris

Saturday April 6th, 1-4 pm • Open

Class Description: Oh la la! Come celebrate Paris and all its magic and charm-starting with the food. Prepare recipes from famous Parisian restaurants as you learn about French cuisine. Chef Steffani Adaska will share her culinary experiences of living in Paris, while teaching you amazing recipes. Bring an empty stomach and a love for food. Bon Appétit!

Meet Chef Steffani Adaska

Look at a full list of Upcoming Classes

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Gluten Free Cooking

Next month we are doing a gluten-free cooking class! Perfect for anyone looking to add a few gluten-free meals to your routine or get new meal ideas for a completely gluten-free diet.

Gluten Free Cooking with Chef Kendra Stanley
Price $95

Thursday, April 25th, 4-7 pm •  Open
Class Description:
Join Chef Stanley to learn recipes that are Gluten Free. Fantastic recipes to include a Breakfast, Lunch,  and Dinner dish. Don’t forget your dessert. Come Hungry. Leave Happy.
Meet Chef Kendra Stanley

Spaces are limited so sign up now!

Here’s a recipe to hold you over until the class:

Gluten Free Banana Cake

Gluten-Free Banana Cake

Ingredients1 1/4 cup almond meal
1 cup sweet sorghum flour
1/2 cup tapioca or arrowroot starch
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon kosher salt
6 eggs, at room temperature
1/2 cup vegetable oil
1 cup of milk, room temperature
6 over ripe bananas (nastier the better), mashed

Preheat oven to 350 degrees F. Prepare 2 9-inch tart pans by spraying with cooking oil. Combine the dry ingredients in a large bowl and whisk. Combine the wet ingredients in a medium bowl and whisk. Add the wet ingredients to the dry and gently combine. Add the banana. Stir well. Pour mixture into pans and bake for 30 minutes. Cake will brown slightly and rise in the middle. It should be firm to the touch. Let cool slightly and then remove the bottom of the tart pan from mold.

Frost with peanut butter cream cheese frosting

Peanut Butter Cream Cheese Frosting

2 (8 ounce) packages cream cheese, softened
1 cup creamy peanut butter
1stick unsalted butter, room temperature
2 teaspoons vanilla
5 -5 1/2 cups powdered sugar
3 tablespoons milk, room temperature

Mix together cream cheese, peanut butter and butter with mixer until smooth.

Add vanilla and powdered sugar, 1 cup at a time, along with the milk and beat until spreading consistency.

Spread on cooled cakes.

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Wedge Salad With Gorgonza and Bacon Dressing

Wedge Salad with Gorgonzola and Bacon Dressing

Classic Steakhouse Wedge Salad With
Steffani’s Best Gorgonzola & Bacon Dressing

Recipe Steffani Adaska, 2013

Dressing:
4 ounces Gorgonzola, crumbled
6 strips bacon, cooked, drained and crumbled
1/3 cup sour cream
1/3 cup buttermilk
1/4 cup mayonnaise
1 tablespoon white wine vinegar
1/4 teaspoon Worcestershire sauce
1/4 teaspoon freshly ground black pepper

Salad:
1 large head of Iceburg lettuce, outer leaves removed and discarded.
2 plum tomatoes, cored, diced
½ small red onion, sliced thinly (optional)

Directions:
1. Cut head of lettuce in quarters. Place each quarter on chilled salad plates. Sprinkle with diced tomatoes and sliced red onion.

2. Put the Gorgonzola in a small mixing bowl and mash it with a fork. Add bacon bits, sour cream, buttermilk, mayonnaise, vinegar, Worcestershire and pepper. Stir to combine. Store in a glass jar, in the refrigerator for up to 1 week,  or serve immediately over salad wedge.

Yield: 1 1/4 cups dressing

To learn more Steakhouse style recipes to go with this one, Sign Up for D.I.Y. Steakhouse Meal with Chef Steffani Adaska on Thursday, March 7th.

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Sushi 101 With Chef Kendra Stanley

California Roll

Sushi 101 With Chef Kendra Stanley
Saturday, March 2nd, 1-4 pm

Class Description: Chef Kendra teaches the ancient art of sushi making from beginning to end. She will introduce the tools and basic skills of sushi making to include proper rice cooking and ingredient selection. Kendra will demonstrate her skills through hands-on approach. When learning to make sushi, you must acquire your skills through practice. You will learn the techniques required to roll some of the standards such as Veggie, California, Basic Nigiri and more.

Meet Chef Kendra Stanley

The class is almost full so sign up now!

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Valentine’s Day Couples Cooking Class

It was a very romantic Valentine’s Day at the Bernerhof Inn! Here are some photos from the Couples Cooking Class with Chef Kendra Stanley:

Couples Cooking Class With Chef Kendra StanleyCouples Cooking Class With Chef Kendra Stanley
Hope you all had a great Valentine’s Day as well!

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You Wanna Pizza Me?

Last Wednesday at A Taste of the Mountains Cooking School we had a pizza making class with Chef Kendra Stanley. These were not your usual pizza toppings! Here is what was on the menu:

  • Dill, Havarti, and Smoked Salmon
  • BLT
  • Smoked Gouda, Caramelized Onions, and Chicken
  • Brie with Raspberry, Bacon, Squash, and Fried Garlic
  • Andouille, Black Bean, Corn, Tomato, and Avocado
  • And our dessert pizza: Apple with Caramel Sauce

Brie, Raspberry, Bacon, Squash, and Roasted Garlic PizzaMaking the Brie, Raspberry, Bacon, Squash, and Fried Garlic Pizza

Finished PizzasThese pizzas are all ready to eat!

Apple Pizza With Caramel SauceApple Pizza With Caramel Sauce!

Class photo with Chef Kendra Stanley

Check out our upcoming classes at A Taste of the Mountains Cooking School at the Bernerhof Inn

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Vanilla Bean Cheesecake with Winter Fruit Compote Recipe From Chef Steffani Adaska

Winter Fruit Compote
Vanilla Bean Cheesecake with Winter Fruit Compote

For the Cheesecake
1 T. unsalted butter, melted
3 T. graham cracker crumbs
2 lbs. Philadelphia cream cheese,
room temperature
1 cup sugar
4 large eggs, room temperature
1 tsp. lemon zest
3 tsp. vanilla extract
1 vanilla bean pod, scraped
1/4 cup heavy
1/4 cup sour cream
1. Pre-heat the oven to 500°.
2. Brush sides and bottom of a 9’’ springform pan with butter. Sprinkle
graham cracker crumbs over bottom of pan and shake to coat evenly
with crumbs.
3. Beat the cream cheese in a standing mixer until very smooth. Gradually
add the sugar and beat on medium speed until sugar dissolves (3-
4 minutes). Add eggs, one at a time, beating just until incorporated
and scraping down the sides of the mixer bowl after each addition.
Add lemon zest, vanilla extract and vanilla specks and beat just until
incorporated.
4. Remove bowl from mixer and stir in cream and sour cream with a
wooden spoon.
5. Pour the batter into the prepared pan. Bake the cheesecake at 500°
for 10 minutes. Reduce oven temperature to 200°. Bake until the
cheesecake’s perimeter is set, but center jiggles when pan is tapped,
about an hour.
6. Turn off the heat and use a long-handled fork or spoon the hold the
oven door open by about one foot.
7. Let the cheesecake rest for an hour, then place it on a wire rack and
let it cool to room temperature. Cover the cheesecake and refrigerate
it until chilled, at least 4 hours.
Chef’s notes:
I recommend baking the cheesecake in a water bath (Bain Marie).

For the Compote
1 cup dry white wine
¼ cup sweet Marsala wine
1 cup granulated sugar
2 tsp. vanilla extract
½ cinnamon stick
½ cup dried apricots, quartered
½ cup golden raisins
½ cup dried cherries
Dash gray sea salt
1 cup Granny Smith apples,
diced ¼-inch thick cubes
1 cup pears, ¼-inch slices
1 T. lemon zest
1 T. fresh lemon juice
1. In a 4-quart saucepan or pot bring the first 6 ingredients to a simmer.
Stir slowly to dissolve the sugar in the liquid.
2. Add the remaining ingredients except the lemon juice.
3. Bring liquid to a boil. Reduce heat to simmer, simmer for about 20.
4. Turn off the heat then stir in the lemon juice. With a slotted spoon
remove the fruit to a bowl.
5. Bring the remaining syrup to a simmer and reduce until lightly thickened
or when the bubbles formed on the top become small.
6. Remove the syrup for the heat and cool. Once cool mix with the fruit
and serve over cheesecake slices.
7. The compote can be made ahead and kept n the refrigerator for up
to 3 days.

Image Source

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