A Note From The Chef

Even in tumultuous times, we have much to be thankful for. I am grateful to all of you who have supported our cooking school over the last year and a half. Your friendship means more than words can express.

For those of you who have seen our beautiful, new, demonstration kitchen, you know I need to be thankful to the good folks at Trevarrow, Inc., our Wolf-SubZero representatives. Their sponsorship of the real cool cooking school at Bekins made the new kitchen possible. In this economy, it was a bold and innovative act for which I am very grateful.

While we celebrate with feast this season, please remember the many thousands of men and women serving in the armed services in far-off lands. Our peaceful celebrations are protected by the sacrifices of the brave and selfless.

Finally, thanks for downloading the Winter class schedule and registering for a bunch of new classes.

Cheers!

Chef Tom Reinhart

Whats New

Season End Deals on Demonstration Grills

We are selling off the grills I used for cooking demonstrations this season. While they show a little wear and char from my use, they all come with the new manufacturer’s warranty. Here are some great deals on some great grills.

Get more details on our website or stop in.

Recipe of The Month

Cranberry, Cherry & Walnut Marmalade

Ingredients

• 3/4 cup sugar
• 1 cup water
• 1/2 cup port, or other sweet red wine
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon freshly grated nutmeg
• 1/2 cup dried tart cherries
• 1 12-ounce package fresh or frozen cranberries
• 2/3 cup chopped walnuts, toasted (see Tip)
• 1/2 teaspoon freshly grated orange zest

Preparation

1. Combine sugar, water, port (or wine), cinnamon and nutmeg in a medium non-reactive saucepan (see note); bring to a boil. Add cherries and cook for 1 minute. Stir in cranberries and return to a boil. Reduce heat and simmer until about half the cranberries pop, 10 to 12 minutes. Remove from the heat.
2. Stir in walnuts and orange zest. Let cool completely. (The marmalade will thicken as it cools.) Serve at room temperature or chilled.

Tips & Notes

1. Make Ahead Tip: Cover and refrigerate for up to three days.
2. Tip: To toast chopped walnuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
3. Note: A non-reactive pan—stainless steel, enamel-coated or glass—is necessary when cooking acidic foods, such as tomato or lemon, to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart an off color and/or off flavor in acidic foods.

Recipe Source: Eating Well magazine, November/December 2007