Legacy Haywood Virtual Cooking Class Pop-Up

EQUIPMENT LIST

Electric mixer or hand mixer

Measuring cups and measuring spoons

Cutting board

Mixing bowls

Mortar and pestle (optional)

Zester or grater

Cannoli Dip -feeds 10

15 oz container of whole milk ricotta

8 oz cream cheese, softened

1 1/4 cup powdered sugar

1 tsp vanilla or almond extract

1/2 tsp grated orange zest

1/2 cup mini choc chips

Handful of pistachios, shelled and coarsely chopped, optional

Graham crackers, cookies, strawberries or apples, to dip with

Beat ricotta cheese, cream cheese, powdered sugar, extract and orange peel with electric mixer on medium speed until creamy. Reserve 1 tablespoon of both chocolate chips and pistachios for garnish; stir in remaining chocolate chips and pistachios. Sprinkle with reserved chocolate chips and pistachios for garnish. Refrigerate at least 15 minutes before serving. Serve dip with dippers of choice. 

Boozy Guacamole - feeds 2-4. Everything besides the guacamole is measured to taste, I just noted the guidelines. I prefer using one ripe avocado and one not-so-ripe avocado for texture.

2 avocados, peeled and pitted

1 serrano pepper, seeded and finely diced

1 red onion, finely diced

3-4 Tablespoons cilantro, minced

2 limes, juiced and zested

2-inch piece of fresh ginger, grated

1/4 tsp ground cumin

1/2 tsp sea salt

Freshly ground pepper

2 Tablespoons tequila 

Add all of the ingredients in a mixing bowl and combine.