Event
Putting the Dickens into the Christmas Pudding: Renewing Holiday Culinary Traditions
Join Slow Food Knoxville for an afternoon of culinary history and holiday cheer as we learn to make the chef d'oeuvre of the holiday feast: the grand dame of the Christmas table. . . Christmas Pudding! We will create and taste steamed puddings of all sorts and explore the merits of different fats: suet, shortening, butter and duck/goose fat in recipes as well as both sweet and savory applications of the steaming-in-a-mold technique. In addition we will master the highly specialized technique of lighting your pudding ablaze before serving -- while doing minimal damage to your home and guests.
The class will be led by Haesel Charlesworth, culinary advisor for Gourmet Foodservice Group and former director of the preservation kitchen at Blackberry Farm. Haesel is also an amateur food historian and will share fascinating tidbits such as: does the Plum Pudding really have plums in it -- what exactly is mince-meat -- is Turkish Delight legal in the US and what does Nesselrode Pudding have to do with a randy, 19th century Russian diplomat?
While we wait for our puddings to steam we will sample and learn to make homemade egg nog, using local cream and eggs, and regionally produced whiskey and rum. Cheers!
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Location711 Irwin Street
Knoxville, TN 37917
United States
Categories
| Minimum Age: 21 |
| Kid Friendly: No |
| Dog Friendly: No |
| Non-Smoking: No |
| Wheelchair Accessible: No |
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