Easy Recipes for Hosting a Cooking Class

Kim Cooks - Sue Draws cookbook

This is a cookbook/art project done with Sue Clancy a few years ago. The hard copies are gone but Sue offers it free to download. You can print your own copy.

Flank Steak Marinade

I was a vegetarian when I met Mark. He made me this dish and converted me to being an omnivore. My mom always cooked meet well done, I learned through this recipe that I prefer my beef rare.

Winearitas

Once again Mark has been working his magic concocting wine cocktails. This is his latest wine + margarita, refreshing and there is a hint of orange to mimic the Cointreau used in some margaritas.

Wine Mimosas

At the winery we can only serve our wines. So when I have a brunch class I make wine mimosas.

Mission Fig and Olive Tapenade

We had a personal wine tasting group for many years. Everyone brought wine and an appetizer, this tapenade was one of those appetizers. We loved it and keep making it and now you can too.

Buckwheat Rye Pancake Mix

We gave out bags of this pancake mix as Christmas gifts. Great recipe and once the mix is put together it will make several batches of wonderful pancakes.

Mom's Rhubarb Pudding Cake

This was my favorite dessert as a kid next to pumpkin pie. It was a recipe from the bran flakes box, and I would eat leftovers for breakfast.

Chocolate Chip Macadoodles

I invented this cookie several years ago, and they've become a family favorite. A macadoodle is a combination of a coconut macaroon and a snickerdoodle. Adding mini chocolate chips makes them amazing!

Grandma's Sugar Cookies

This is my Grandmother's recipe. I grew up eating these cookies whenever anyone in my family made them. At Christmas we frosted them and the rest of the year they were sprinkled with nutmeg and sugar before they were baked.

Preserved Lemons

Used in many Moroccan dishes, easy to make but they need to marinate for a month before they are used. There is also a recipe for a quick version.

Bruschetta

Bruschetta is a very simple appetizer. This recipe is traditional, with just tomatoes, garlic and basil. Olive oil brings all of the flavors together.

Curried Pineapple Spread

I always use this appetizer, along with Shrimp Spread with Sriracha, for my evening luau classes. I'm often asked for the recipe, so here it is! It's very simple to make and everyone has enjoyed it at class.

Shrimp Spread with Sriracha

Tiki Kon Bar Tour Cookbook

An event that I really enjoy is Tiki Kon. It was held the weekend of July 11th in 2015. As many of you know I catered the bar tour. In 2015 I made a small cookbook of the recipes I served that year. You can have your own copy.

Hot Smoked Salmon Spread

I have served this recipe at catered events for years. We serve it at Burnt Bridge Cellars, its so popular we cannot take it off the menu. I've decided to share it with you so you too can make it for your friends.

Vegetable Chili

Vegetarian chili sounds strange but this simple chili combines eggplant and other vegetables with canned beans with lots of spices. You won't miss the meat.

Mark's Wine-Tais

This refreshing summer drink is a lighter alternative to a traditional Mai Tai. It was one of the featured cocktails at Tiki Kon in recent years.

Turkish Coffee

Burcu, our Turkish exchange student, made us Turkish coffee and read our fortunes the first night that she stayed with us. Whenever we make it we're reminded of that special evening.

Cheese Blintzes

I love brunch, as many of you know, and cheese blintzes make a wonderful brunch dish. Use the basic batter recipe in miscellaneous.

Basic Crepes

Crepes are one of the most versatile dishes you can make. They can be used for any meal, dessert, or appetizer. This is a good, basic crepe recipe. Fill them with whatever you want!

Kalua Pork

I made this recipe for Tiki Kon when I used to cater. Its simple and very good unless you're cooking for 200.

Shashuka

I love brunch, especially any dish that has an egg on top. I also love Middle Eastern flavors. Shashuka is the perfect marriage of onions, tomatoes, peppers and spice, topped with an egg. This dish is wonderful for breakfast, lunch, or dinner (or brunch!). Serve it with good bread or warm pitas to scoop up the flavorful spicy sauce.

Toad in the Hole

This recipe became a favorite while spending a year in England. They really do have amazing traditional dishes.

Lentil Chili

Puy Lentils are the little green ones, they are also called French lentils. I find them bulk at Winco.

Baked Oatmeal

This is a great breakfast recipe for a busy family, especially with school starting. Simplify your morning by making this dish in advance- it microwaves in minutes! It's tasty, kid-friendly, and filling.

Thai Fried Pineapple

This dessert was a recipe in my Introduction to Thai class last month. I had not made it in a while and was reminded how simple, fresh and different this dish is. I've also been noticing lots of fresh pineapple in the market, so it's a great time to share this recipe.

Basic Aebelskiver Batter

I love gadgets and cookware. I bought my first Aebelskiver pan at age 16. These pancakes are fun to make and turn a simple pancake into something special.

Peppernodder

This recipe is for little spice cookies my mom made during the Holidays. I have continued her tradition of making them very small. I make them the size of quarters and you will be tempted to eat them by the handful. I make several batches each year because it's impossible to only eat a few.

Lamb Cobbler

This dish is a little like a Shepards pie, except with biscuits. I think biscuits make everything better.

Salad with Chévre (goat cheese) Crouton

This simple yet amazing salad came from the restaurant where I interned when we lived in Barcelona. This was my favorite salad that Chef Phillipe made, and he would make it for me even if it wasn't on the menu. Use a high-quality goat cheese, preferably one with a rind. This salad is beautiful plated individually.

English Trifle

We went to a wine tasting / pot luck recently. The food had an English theme and I chose to bring dessert, so a trifle was my first choice. So after some great wines and a meal of very tasty dishes, we dove into the trifle. I had not made it for a while, but after one bite, I and everyone else confirmed that the English get a bad rap for their cuisine. This dish is beautiful and tastes as good as it looks.

Roasted Red Pepper and Pesto Strudel

I created this recipe about 15 years ago. It's made with pantry staples and is easy to make, but looks elegant and impressive, and tastes wonderful. You can cut the strudels thinly for an appetizer, or serve a larger portion as a starter.

Roasted Fennel with Parmesan

This fennel is tender and mildly flavored, with a crispy crust of sharp salty Parmesan cheese. If you have never baked fennel you need to try this.

Sweet and Spicy Nuts

I made these nuts as holiday gifts a couple of years ago. They are easy to make and are a yummy treat to share with friends and family.

Zucchini Salad with Cilantro Dressing

I have not offered this recipe in a class, but I have used it several times for catered events to great reviews. Since zucchini is available year-round this is a great salad to add to your recipe box.

Hummus

I have given out this recipe so many times I decided it was time to have it on the website. This is so easy to make and I think it tastes better than any store-bought hummus. Plus, you can adjust the flavors- more lemon, more garlic, however you like it!

Chocolate Raspberry Shortcake

I love shortcakes- any kind of shortcakes. This is a nice twist on the classic, adding chocolate to the equation. This dessert would also be good substituting the raspberries with blackberries, strawberries, or even bananas.

Southwest Caesar Salad

I catered a western-themed party and invented this recipe as part of the menu. It's a Caesar salad with a smoked paprika Caesar dressing and roasted corn.

Amazing Buttermilk Biscuits

I found this recipe several years ago it makes the best biscuits I've ever eaten. They are especially amazing warm, drizzled with honey.

Hannah's Rotkohl

This recipe is from my friend Kirsten's mom Hannah, who was born in Germany. It's a favorite in their family.

Apple Pancakes

A restaurant in Rockaway Beach, Oregon made these amazing pancakes. It was my favorite dish on their menu. The new owners dropped apple pancakes from the menu, soI had to figure out how to make them myself!

Minestrone Soup

If you omit the sausage and change the beef broth to vegetable broth the dish can be vegetarian, without losing any of the flavor. Serve with warm bread.

Tortilla Español

Everyone knows what a tortilla is, right? Well, that's not what a Spanish tortilla is at all. Tortilla Español is a very traditional potato omelet. I learned how to make tortilla when we were living in Spain, and this recipe is one of my family's favorites. It's very easy to make and is an unbelievably versatile dish.

Middle Eastern Chili

Make a pot of this simple and delicious chili and serve some warm pita bread on the side. The beans and ground lamb are a very different combination, topped with garlic yogurt.

Mushroom Pâté

This appetizer is a family favorite. It was first served to us by a catering friend in Bristol, England. I guarantee once your guests try this pâté they will be asking for the recipe, just like I did 18 years ago.

Orange Zucchini Cake

We know you probably have the same problem that everyone has in the summer - too many zucchinis! This is a party favorite. It's a great way to use up some of those extra zuchs, and it's easy and delicious.

Lenora's Clam Dip

Lenora, my mother in law, was an excellent cook- one of her generation who went bravely into the recipes of Sunset magazine every month. Her clam dip most likely started with a Sunset recipe, but of course was modified and "improved" over the years. We hope you enjoy it as much as we do.

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Main Dishes Side Dishes Breakfast & Lunch Appetizers Soups & Salads Beverages Miscellaneous

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Source: http://www.class-cooking.com/recipes