Abbott’s Grill Shares Holiday Dessert Secrets

Dec 7 2011 /

Pastry Chef Cynthia Riccio

With the popularity of televised cooking shows on the rise, Abbott’s Grill has brought the excitement of this experience to locals by offering interactive cooking classes in their private dining room. These classes are held in a small, intimate setting where observers can see, smell and taste the food which is prepared in front of them. Participants will receive recipes from the class and a complimentary lunch with the instructor where recipes, cooking methods and tips can be discussed more in detail.

On the morning of Saturday, December 3 Abbott’s Grill offered a Holiday Desserts Cooking Class with Pastry Chef Cynthia Riccio. Chef Riccio is a self-taught pastry chef with 22 years of experience and creates the delicious, homemade pastries and desserts that Abbott’s Grill serves on a daily basis.

Chef Riccio prepared Apple Strudel, Stollen, Figgy Pudding and Coconut Macaroons for her students and taught them the secret of making these traditional holiday dishes unique. During lunch she shared some of her tricks used by professional chefs to create the perfect holiday dishes.

Abbott’s Grill’s offers cooking classes for all seasons and special occasions. For information on upcoming classes and other events at Abbott’s Grill visit www.abbottsgrillde.com or call 302-491-6736. Dinner Hours at The Grill are 4:30pm to close seven days a week, Lunch Hours are 11am-2:30pm seven days a week, Pub Hours are 11am to close seven days a week and Happy Hour is 4pm-6pm Monday through Friday.

A Preview of the Recipes Offered During the Holiday Desserts Cooking Class:

Figgy Pudding

1/2 cup butter                                      1/2 tsp baking soda
2 eggs                                                    2 tsp baking powder
1 cup molasses                                    1 tsp salt
2 cups mission figs                            1 tsp cinnamon
1/2 tsp grated fresh lemon ring      1/2 tsp nutmeg
1 cup buttermilk                                  2 cups brandy
2 1/2 cups all-purpose flour            cheesecloth

-Preheat oven to 325 degrees
-Grease a 9 inch tube pan
-Beat butter until soft
-Add eggs and molasses and beat until fluffy
-Ad chopped figs, grated lemon rind and buttermilk
-In another bowl combine the rest of the dry ingredients. pour dry ingredients into the fig mixture and stir well
-Pour mixture into tube pan and cook for 1 hour, or until toothpick comes out clean
-Let cool for 15 minutes, then dislodge cake from pan and serve.

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