In the Kitchen

We are proud to introduce this series here at the league.  In our very own kitchen, you can learn first hand some amazing skills and techniques for some special culinary arts.

 

Fermentation | January 12, 2022 1PM-4PM

What comes to your mind when someone says fermentation?  For some it could be memories of the science lab at school, maybe what’s in the back of your refrigerator, (you know the stuff behind that tall bottle) or it could be beer or wine making, a few of you may even make sauerkraut or kombucha. You all could be right.
 
However, at the start of a fresh new year, it is 2022 you know, we may have made resolutions to make better food choices this year, you know, get healthier, up our immune system, get more nutrition from our food etc.  Lacto fermented foods do all those things and more.  Do you have issues with bloating, acid reflux, queasy tummy, gastrointestinal problems, if you do it might help to eat a bite or sip of fermented food. 
 
Almost any vegetable can be easily fermented, as well as many fruits, along with milk products like kefir, and teas like kombuchas.  During the fermentation demonstration you will see how to ferment a variety of veggie’s, some fruit, kombucha and kefir.  There will be a selection of ferments to sample and a few starters to take home and get started making your own.  Of course, we will be including many recipes printed out for you to take home.  We will demonstrate making sauerkraut from start to finish and give you several ideas on tweaking the recipe for your taste.  You will also see different kinds of equipment that can be used in the fermentation process, but know that our ancestors did all this with very minimal equipment and you can to.  By the way, this isn’t hard to do.?
 
If you choose to start some ferments of your own, realize that you are carrying on a tradition that your ancestors did for survival and enjoyment.  Fermentation is a worldwide phenomenon and a very ancient way humankind maintained their health and food security.
 

 

 

Breads and Spreads | February 21, 2022, 9AM-1PM

 

In our second workshop of culinary arts series, Melodee brings you recipes of breads and spreads.  From quick breads to yeast breads and many others to the lucious, tasteful ingredients of different spreads, the perfect accompaniment of all things bread.

Desserts:Baklava & Panna Cotta | March 14, 2022 9AM-Noon

 

Baklava is a layered pastry dessert made of filo pastry, filled with chopped nuts and sweented with syrup or honey.  It was one of the most popular sweet pastries of the Ottoman cuisine.  

 

Panna cotta, a molded chilled dessert popular throughout Italy, is easy to make and can be prepared in advance. It looks and tastes wonderful with ripe red fruits such as raspberries, strawberries, or sweet cherries.

 

 

Gluten-Free Baking | April 13, 2022 1PM-4PM

 

We have learned so many new things about nutrition in the last several decades. Many people have become aware of a gluten intolerance, either a mild sensitivity or actual celiac disease.  Even our restaurants are taking notice and there are more and more gluten-free options when we go out, but it can be tricky to maneuver in the kitchen with gluten-free ingredients.

 

A gluten-free diet excludes any foods that contain gluen, which is a protein found in wheat and several other grains.  It means eating only whole foods that don't  contain gluten, such as fruits, vegetables, meat and eggs, as well as processed GF foods like GF bread and pasta.

Your form message has been successfully sent.

You have entered the following data:

I'm interested!

Please correct your input in the following fields:
Error while sending the form. Please try again later.

Note: Fields marked with * are required

Print Print | Sitemap
Mineola League of the Arts ~ Artist copyright applies to all art featured on these pages.