Savory Baking I Cooking Class - January 15th, 2011 - Noon to 3

Savory baking includes creative, inviting recipe inspirations for bakers at all skill levels. These are new baking options and ideas for people who want to expand their repertoire, using herbs, nuts, cheeses and garlic rather than chocolate chips and buttercream. From appetizers and entrees to snacks and side dishes - these warm-from-the-oven goodies in a wide range of savory flavors are sure to be the new comfort foods with your family and friends. The class, which is 3 hours (12 noon to 3) will be held at Ferguson in Golden Valley - $50 per person, a special beverage will also be learned and served.

Savory Rugalach - Cream cheese dough filled with basil, garlic, walnuts and Parmesan
Italian Madeleines - Cornmeal madeleines blended with Parmesan and herbs
Thyme, Lemon & Sea-Salt Shortbread
Winter Squash, Sage & Brown Butter Souffles
Mushroom, Rosemary & Shallot Clafoutis

Register for the class -

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