The use of citrus fruit in cooking circles the globe. Not only are citrus fruits great to peel and eat outright, just drops of a lemon or lime juice heighten the flavor of sweet and savory dishes. The problem with teaching a class on the subject is deciding where to start.
Over almost fifty years of teaching cooking, it's the lemon that students have consistently wanted to learn to cook. We will explore the sweet/sour balance of lemon juice and its zest in a quick shrimp saute; Oranges are not just for juicing. Orange marmalade blends sweet, sour and bitter in a way that turns breakfast toast into a wake-up call. A salad that combines several citrus fruit with jicama and peppers shows how well they all get along in the same dish. And an adaptable lemon pound cake completes our survey.
They all provide a taste of the tropics that we Northerners need in the winter.
Recipes: Lemon Shrimp Bruschetta; Thirty-Minute Orange Marmalade; Jicama Citrus Salad; Lemon Pound Cake
Reservations for Chez Madelaine's 1 1/2 hour online cooking classes are sold to a household of 1-2 and must be accompanied by payment in full. The registrant will immediately receive a Zoom link to the event. A copy of class recipes will arrive early in the week before class for cook-along students. Recipes and the link will be sent out as a reminder a day before class.
Reservations made up to a day before Saturday's class will receive an Early Bird discount. A reduced price will also be given to those who sign up for all classes in a series. The reservation period ends at midnight the Friday before class.
Cancellations made 24 hours prior to class will be refunded in full within 72 hours.
Attendees will be sent an HD recording after the class. It is intended for the student’s personal use and should not be shared.