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Hipcooks Newsletter



Newsletter for: January 4, 2012


Happy New Year Hipcooks!

I hope your holdiays were sweet!  Thank you all for such a wonderful 2011. And here's to a New Year - full of energy, health and yummy stuff.
 
What's your New Year's cooking resolution?  Check out ours  - and add you own at our Facebook page.

Hipcooks Classes are posted! Here's the link to schedules for Hipcooks EastLA, WestLA San Diego, Portland and Seattle.
We're starting the new year with lots of GREAT classes:

Want to get healthy in the new year?

Healthy, Fresh & Zingy 1, 2, and 3 are all great classes for a happier, healthier you!  Each session is a 3-course dinner, packed with color and flavor, as delicious as they are good for you. The classes all feature fish as the main course and otherwise are gluten-free and easily dairy-free. The Healthy Fresh and Zingy Trifecta. Take one, collect all three!

Hot Soup Focus Group.  Another healthy one for you to warm your soul. This class features on of our most rigorous knife-skill lessons. Come and learn how to cut like a samurai, and eat wonderful soups all winter long!

We also have Beautiful, Wintery classes like:
La Belle Epoque - featuring hearty Beef Bourguignon and crisp apple tarte tatin with creme fraiche ice cream!
Jamaican me crazy - featuring a hearty Callallo (West Indian soup) and all the beautful spices to warm your soul.
Winter Cocktails class - wonderful seasonal appetizer and drink ideas for cold weather.

Also, for all you pre-planners - Valentine's Day classes are all posted! Swak!

For our recipe of the month, Bonny from Hipcooks Seattle gives her beautiful sweet-tart orange recipe for a clean, delicious dessert.  Oh, speaking of Hipcooks Seattle - we're looking for teaching assistants, so if you are in Seattle and want to take Hipcooks Classes for free, email seattle@hipcooks.com with assistant in the subject line!
 
Wintery Glazed Oranges
Serves 6

Ingredients
6 medium navel oranges (Cara Cara are just coming into season so keep your eyes peeled)
1-2 tablespoons orange liquor
1 cup Balsamic vinegar
1/4 cup brown sugar
2 sprigs fresh thyme
1/4 teaspoon fresh grated nutmeg
The seeds of 1 medium pomegranate
1 cup creme fraiche, optional, sweetened with a little brown sugar and a scant sprinkling of thyme leaves; or a pint of your fav vanilla bean ice cream

This great make-ahead dessert is an easy, gorgeous finish to a wintery meal.  Prep the oranges and make the glaze the day before or the morning of your dinner, and assemble whenever you'd like!

Using your microplane, zest one orange, and toss the zest with pomegranate seeds in a large bowl.  Set aside.

Using your chef's knife, cut the top and bottom from all the oranges and then slice the skin off the sides of the fruit so there is no pith remaining.  Cut oranges in half, lengthwise, remove any fibrous center, and thinly slice into crescents.  Add oranges to poms & zest, drizzle with a little orange liquor if you like, and toss gently to combine.

In a saucepan over medium heat, combine Balsamic, brown sugar and thyme and bring to a boil, stirring occasionally so it doesn't burn.  When mixture just begins to thicken and coat your spoon, remove from the heat.  Discard thyme.

To serve, spoon seasoned orange slices in pretty bowls.  Drizzle with Balsamic glaze, grate a dusting of nutmeg over top and, if you're feeling particularly festive, top with lushed-up creme fraiche or ice cream and serve to ahhhhs!
 
Eat Well, Be Well.
Monika

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