Get you and your kids in the holiday spirit with a sweet workshop that will both boost the cookie skills and give back to the community. At this hands on baking class you’ll savor cookie recipes and have plenty to take home and we will yet donate a portion together with 10% of the money to the Cabrini nursing home in Dobbs Ferry.
Veera Hiranandani’s book Phoebe G.Green was brought to life by Nuala, Ayla and Emda in my latest cooking class. The kids made the exact menu Phoebe has with her friend Camille: Creamy Pumpkin Soup, Crunchy String beans, Crispy roasted potatoes and a chicken on a plate. What a surprise for their parents when they were served dinner at a perfectly set table. That was Rivertowns synergy at its best.
I feel honoured to be part of the Festival Exhibition Team of the 3rd Annual Holiday Trunk Show with Janet Sikirica and Chloe Sikirica. Get your last minute Thanksgiving gifts, Stocking Stuffings or Teachers gifts from me at Janet’s house on Sunday, November 23rd, 1:00-5:00pm; 22, Southlawn Avenue, Dobbs Ferry. Homemade cookies, popular jams and scrumptious salad dressings wait for you.
Send your kids over to my Chalet next Tuesday in the afternoon from 3pm – 6pm.
You can meet friends or get some work done at home while your child prepares a surprise dinner for you.
Email or call me (201-312-4882) to register and for further questions.
2 ripe pears
2 sour apples
1/2 tbsp Ginger
250 ml apple juice + 3 tbsp or 3 tbsp rum
1 tbsp starch
Vanilla essence to your liking
250 g Philadelphia Cream Cheese or Ricotta
150 g whipping cream
Peal apples and pears if you want ( however the most vitamins lie just below the skin). Chop. Boil with ginger and apple juice 2 min. Stir the starch with 3 tbsp apple juice. Add to the fruit. Cook for another minute. Cool down.
Add the vanilla essence with the Cream cheese. Whip the cream and carefully blend with the cream cheese. Layer in nice glasses with the fruit.
A great dish to entertain friends. Easy to prepare. Just heat it up when you need it
2 lb beef
1/2 lb onions, chopped
1/2 lb shallots, peeled
1 cup carrots
1 bottle of red wine
2 tbsp flour
1/2 cup bacon
peel of one orange
3 cloves of garlic
2 bay leafs
1/2 lb white mushrooms
a few twigs flat parsley, no stem and chopped
1 tbsp butter
Cut the meat in 1in cubes, peel and cut the carrots in 1/2in slices.
Heat a little oil in a pan, fry the meat at high heat about 2 min. Season with salt and pepper. Take out.
Again heat a little oil in the pan, fry the onions for about 4 min. Add the carrots and fry for another
3 min. Add 1/4 of the wine and let boil for 10 min until the wine has reduced.Sprinkle the flour and stir.Add meat and bacon. Add the rest of the wine, cover and let simmer in the oven for 1.5 h at 320F. Add shallots, orange peel, garlic and bay leaf. Simmer uncovered for another 40 min. The sauce should be a little thickened by now.
Wash the mushrooms and cut in quarters. Heat a little oil in a pan, fry the mushrooms, add the parsley, season with salt and pepper.
Boeuf Bourguignon goes very well with sweet potatoes.
Cool down over night and reheat the next day.
The morning class will run from 9 am – noon.
Chicken Fried Rice
Bavarian Sweet Pancakes (It’s Oktoberfesttime!)
The afternoon class will run from 3pm – 6pm.
Lion King: Mashed Potatoes with Meatballs
Apple/Pear Stew with Vanillacream
Each class has a limit to 6 kids, ages 4 years old+.
Parents are more than welcome to be served by their kid and grab a bite on picking up. I am sure you will be proud of what they accomplished. Feel free to call or text me if you have any further questions at
cell: (201) 312-4882 or email me at firstname.lastname@example.org