This class was a Fall Brunch class. The timing couldn't have been more perfect. Here is what the menu was:
- Harvest Quiche with an Herb Crust
- Tempeh Bacon Stuffed Tater Tots
- Grilled Asparagus with a Hollandaise Sauce
- Lemon Ginger Scones with a Whipped Maple Cinnamon Butter
|Lemon Ginger Scones and shaping the Tempeh Bacon stuffed Tater Tots|
Don't these look yummy!
|Frying up the Tater tots|
The scones were a huge hit. They were so flaky and wonderful. The maple cinnamon butter was delicious. We also discussed other butters you could make as well as savory options.
|Lemon ginger scones.... they were delicious!|
The smells coming out of the oven were so good.
|Quiche right out of oven|
The crust on this quiche was amazing. As I've never used a tart pan before it was great getting instruction on how to make a good crust and that the trick of pressing the crust into the edges first.
|Quiche out of tart pan ready to be sliced|
Almost time to eat.
|Ready to serve|
Our meal plated. At the end of the class every morsel had been eaten.