Legacy Haywood Virtual Cooking Class Pop-Up
Time & Location
About the Event
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.