Ring in the New Year with Hipcooks!

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JANUARY CLASS CALENDARS ARE POSTED AT ALL HIPCOOKS STUDIOS

LET’S HEAT UP THE KITCHEN & MAKE DELICIOUS FOOD!
RECIPE OF THE MONTH
As a warm-up to our Global Supper Club, how about you play some Bossanova and shake up a Passion Fruit Caipirinha? Maravilhoso!
Passionfruit Caipirinha


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12th Day of Hipcooks

On the 12th day of Hipcooks, my true made for me…

Kugel

serves 6

1 stick butter (plus extra for buttering baking dish)
8 ounces cream cheese
1 pint sour cream
1/4 cup plus 6 teaspoons sugar
2 teaspoons vanilla bean paste
4 eggs, beaten
3 teaspoons lemon juice
1/2 teaspoon sea salt
14 ounces egg noodles, cooked al dente
Cinnamon and sliced almonds for topping

 

Cream together the butter, cream cheese, sour cream, six teaspoons of sugar and vanilla bean paste. Next, add the beaten eggs, lemon juice, and salt.

Mix in the cooked egg noodles.

Pour into a buttered baking dish and top with 1/4 cup of sugar, cinnamon and sliced almonds.

Bake in a 350° oven for about 30 minutes or until golden brown and smelling amazing!

Celebrate all cultures this Holiday season with this traditional Jewish recipe. It repurposes leftover noodles in this unexpected, flavorful way. I love to eat it for breakfast! Happy Holidays, All!

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11th Day of Hipcooks

On the 11th Day of Hipcooks, my true love made for me…

Wintery Holiday Salad

12 Days of Hipcooks Recipe: Holiday Salad

For the salad:
1 lb baby spinach
8 oz goat cheese
1 cup candied pecans (get the recipe here)
Seeds from 1 pomegranate (since we had grapefruit in the house, we subbed that for the photo!)
For the dressing:
3 tablespoons olive oil
3 tablespoons balsamic vinegar
½ tablespoon Dijon mustard
Sea salt and freshly ground black pepper

Find a beautiful platter and lay out the spinach. Top the spinach with crumbled goat cheese, pecans, and pomegranate seeds with reckless abandon!

Whisk together the olive oil, balsamic vinegar, and Dijon. Does it need a pinch of salt? Maybe a couple grinds of fresh black pepper? When the dressing is perfect, drizzle over the top of salad.

This recipe hails from Gretchen, who cooks-it-up Hicpooks style in New Zeland! I’m from Michigan, so Christmas is a bright spot in the middle of months of short grey days and long cold nights. Winter cooking in the Midwest traditionally consists of dumping a can of cream-of-anything-soup into some sort of casserole. I love casseroles as much as the next person, but I also like to see a bit of green on my plate. Now, when I’m home for Christmas (as an adult still sitting at the kid’s table…some things never change!) I contribute with this salad. It’s healthy and festive, full of flavor and color – green spinach, red pomegranates, and no can of soup!


10th Day of Hipcooks

On the 10th Day of Hipcooks, my true love gave to me

Hipcooks Classes!

Today, classes are 20% off! All of ’em! This includes Gift Certificates (so our December deal of buy 4 get one free changes todayALL GCs are 20% off, no matter how many you purchase – You don’t need to buy 5 to get 20% off.)

Discount is automatically taken at the register , no need for a code.

Hip Hip Hooray!


9th Day of Hipcooks

On the 9th day of Hipcooks, my true love made for me,

Walnut Wedge

Serves 8

3 tablespoons butter, plus a bit to prepare the pan
3 tablespoons brown sugar
3 tablespoons white sugar
3 tablespoons bourbon
6 tablespoons corn syrup
1 tablespoon vanilla bean paste
2 egg yolks
2 whole eggs
1 ¼ cups coarsely chopped walnuts, toasted
1 ½ cups walnut halves, toasted

 

Preheat oven to 375F.

Butter the bottom of a springform pan. Cut a large circle of parchment paper (a little bigger than the size of the pan) and line the bottom of the pan so that the paper sticks out the sides when the ring goes on. Latch the springform pan, wrap a piece of foil around the bottom and place it on a baking sheet. (This way none of the lovely filling can leak out.)

Melt the butter in a small sauté pan and brown until it’s nice and toasty smelling.

In a stand mixer, beat both of the sugars, bourbon and corn syrup for 5 minutes. Add the warm browned butter and vanilla bean paste to the mixer and blend for 3 more minutes. Add the eggs and the egg yolks and blend for another 2 minutes.

Spread the chopped walnuts in an even layer on the bottom of the pan. Place the walnut halves in a pretty pattern over the chopped walnuts. Pour the filling over the nuts and bake for about 1 hour or until the nuts are a nice caramel color and the filling has set.

Cool for 30 minutes and remove from pan. Cut into wedges to serve.

This recipe hails from Tristan, a Hipcooks Portland teacher who is now a full-time Mom.

I love pecan pie. I prefer walnuts to pecans, and I love pie without the crust. Thus, the Walnut Wedge was born! This a great dessert that isn’t too sweet and it’s gluten-free. It can be made a day or two in advance. Leftovers are great for breakfast with a cup of milky coffee – since it’s not too sweet, why not?


8th Day of Hipcooks

On the 8th day of Hipcooks, my true love made for me,

Cranberry & Pistachio Biscotti

makes about 3-4 dozen biscotti

1 tablespoon anise seeds
2 tablespoons Ouzo, Pastisse or Pernod (if desired)
½ cup butter
¾ cup sugar
2 eggs
2 cups plus 2 Tablespoons AP flour
½ cup shelled raw pistachio
½ cup dried cranberries
1 ½teaspoons baking powder
¼ teaspoon salt

 

Preheat oven to 325F.

Toast the anise seeds in a hot pan, and grind to a powder with a mortar and pestle.

Cream the butter and sugar until light and fluffy, and then slowly beat in the eggs, one at a time. Add the toasted anise seeds and liquor.

Combine the dry ingredients in a bowl: flour, baking powder, nuts, cranberries, and salt. Then mix the wet ingredients into the dry until just incorporated.

Line a baking sheet with parchment paper and divide the dough in half and form two logs on the parchment paper. The logs should be approximately about ½ inch high, 1 ½ inch wide, 14 inches long, and spaced at least 2 inches apart from one another.

Bake for about 25 minutes or until lightly browned. Transfer the logs to cooling racks, and allow to cool for about 5 minutes until you cut the still-warm cookies. Using a serrated knife, cut biscotti at a 45-degree angle about ½ inch thick. Place the slices on the parchment paper (about ½ inch apart from one another) and return to the oven for another 10 minutes or longer to dry and brown.

This recipe hails from Monika, who on Day 2 said she didn’t like sweets! Here is an exception…I love a little something sweet(ish) in the morning with coffee. It is perfect for dunking, and all the flavors really work together.

 


7th Day of Hipcooks

On the 7th day of Hipcooks, my true love made for me,

English Pudding

Serves 8-10

1 cup sugar
1 cup flour
1 tsp. cinnamon
1⁄2 tsp. sea salt
1 cup chopped dates
1 cup raisins
1 cup chopped pecans or walnuts
1 cup fresh breadcrumbs
1 cup diced apple
1 tsp baking soda
1 cup hot water
1 egg

 

Sift the sugar, flour, cinnamon, and sea salt together and set aside.

Place the dates, raisins, nuts, bread crumbs & chopped apple in a large bowl. Mix the baking soda and hot water together, then add to the fruit and nut mixture. Stir in the egg.

Add the dry ingredients to wet mixture and combine. Pour into a greased steamed pudding mold & snap lid into place. Or you can use a deep, sturdy ceramic bowl covered with two sheets of aluminum foil and secured with kitchen twine.

Place a rack in the bottom of a large one-gallon pot and put the pudding mold on the rack.  Fill the pan with hot water to approximately 3” below the top of the mold. Cover the pot and bring the water to a gentle boil. Once boiling, lower the heat so the water is at a rolling simmer. Make sure no water is getting into the mold!

Cook for approximately two hours, adding water as needed. The pudding is done when a cake tester or toothpick comes out relatively clean – the fruit may make tester look a bit sticky!

Carefully take the mold out of the pot and remove the mold lid. Place the mold on a rack to cool for several minutes. When cool enough to touch, invert mold onto another cooling rack.

Slice and serve warm with traditional brandy or rum enhanced hard sauce.

 


6th Day of Hipcooks

On the 6th day of Hipcooks, my true love made for me,

Eggnog – 2 ways!

Old World – Advocaat (Dutch Eggnog)

serves 6

10 egg yolks
1/2 tsp salt
1 1/3 cups sugar (250 g)
1 1/2 cups brandy, or cognac (350 ml)
2 tsp vanilla bean paste

 

Beat the egg yolks, salt, vanilla and sugar until thick (at ribbon stage). Slowly pour in the brandy, while still beating. Pour the mixture into a saucepan and warm over a low heat, continuously whisking. Don’t bring to a boil! It’s ready when it coats the back of a spoon. Serve warm.

New World – American Egg Nog

serves 12

1/2 gallon milk
1 quart
light rum
1/2 pint whipping cream
1 quart half & half
6 eggs separated
2 cups sugar
nutmeg, for garnish

 

Beat egg whites with 1 cup sugar until soft peaks form and set aside. Next, whip cream with the other 1 cup sugar until whip cream texture. Beat egg yolks with half & half until frothy and ribbony. Slowly add the rum and milk, while beating. Finally, fold in the egg whites and whipped cream. Serve with fresh nutmeg on top.

This recipe (and beautiful story) comes from Ciatlin: My Grandmother (Mom’s Mom) is from the Netherlands. During the winter holidays, the woman drink Advocaat, a thick creamy eggnog, and the men tend to drink something stronger, like brandy or Genever. On New Year’s my entire extended family goes to my grandparent’s house for Advocaat and Oliebollen, Dutch fried dough.

The second recipe is a more traditional eggnog and comes from my Grandfather (Dad’s Dad). He got it from his friend Shorty (a 6-foot 4-inch Southerner). This is an eggnog to knock you on your backside! My Grandfather never gave the recipe to anyone – if you were at one of his parties he would tell you the recipe (not writing it), knowing you’d be too tipsy to remember it the next day. After he passed, my dad and his brothers decided the world would be a better place with this recipe – Cheers to you, Grandad!


5th Day of Hipcooks

On the 5th day of Hipcooks, my true love made for me…

Cornbread & Chorizo Stuffing

Feeds 6, with intentional leftovers

1 loaf cornbread (find a great recipe here!)
¼ cup butter
4 tablespoons butter
2 onions, diced
4 ribs celery, diced
2 serrano peppers, diced fine
1 lb Spanish chorizo, halved lengthwise and slices into 1/4 inch half-moons
Handful fresh thyme, chopped
2 tablespoons olive oil
1/2 to 1 cup chicken stock
Sea salt and freshly ground pepper
Cayenne and smoked paprika (optional)

 

Cube the cornbread and pop into a large mixing bowl.

Melt 2 tablespoons of butter in a large skillet and sweat the onions, celery, and serranos over medium heat. When the mixture softens and smells great, remove it from the heat and allow to cool.

Add the veggie mixture, chopped chorizo, and thyme to the cornbread cubes. Toss and drizzle with olive oil. Slowly pour 1/2 cup of the chicken stock over the stuffing and lightly toss to combine. The stuffing should be moist but not wet so you may need a little bit more depending on the dryness of the cornbread. Season with salt and pepper to taste. To spice it up a bit more, add a touch of cayenne or smoked paprika, too!

Pour the stuffing into a 9×13 baking dish and top with a couple of pats of butter. Cover loosely with foil and bake at 350F for about 20 minutes, or until warmed through. Remove foil, boost oven to 40oF and bake for another 10 – 15 minutes until the top browns and crisps up.

Thank you, Kyrsten, for this amazing recipe! Here is her story: For many years, my husband and I cooked for large holiday family dinners, steeped in all the traditions. A couple of years ago, we had our first holiday dinner just the two of us, so we mixed it up! I incorporated the flavors from my Southern childhood and came up with this recipe. It’s so good it has replaced the traditional family stuffing at Thanksgiving!  

We opt not to stuff the bird, but cook this in a baking dish to get lots of browned crunchy bits (all the better to soak up the gravy)! Sometimes, I roll this stuffing in a pork loin and bake (skipping the bird altogether). I love having leftovers of this stuffing for breakfast with a poached egg on top.


4th Day of Hipcooks

On the 4th day of Hipcooks, my true love got for me…

A Hipcooks Cuttingboard, at 20% off!

Our cutting boards are reduced today: Buy online but you must pick-up at one of our Hipcooks locations. We’ll hold for you until Dec 31!

Hipcooks Cutting Board Deal: 20% off, Today only


3rd Day of Hipcooks

On the 3rd day of Hipcooks, my true love made for me…

Pear & Bourbon Cocktail

12 days of Hipcooks Recipe

Aren’t we sneaky? This is actually a recipe for Poached Pears, with re-purposed leftovers! No matter what the goal – the cocktail or the dessert, it’s a win-win for you!

Poached Pears in Riesling

serves 4

4 pears, peeled
1/2 cup sugar
1 cups water
2 cups Riesling (or white wine of your choice)
2 cinnamon sticks
3 cloves
5 cardamom pods, crushed
Vanilla bean paste

 

Choose a pot that fits the pears comfortably. Bring the sugar, water, wine, spices and a hearty dollop of vanilla bean paste to a simmer and add the pears. They should be just covered with liquid.

Simmer the pears in the syrup for about 45 minutes or until softened. Cool and enjoy. Reserve the poaching liquid for cocktails! (Taste it first – if you like a more concentrated flavor, continue reducing it over heat until you love it.)

 

Pear & Bourbon Cocktail

makes 1 cocktail

2 ounces bourbon
6 ounces reserved pear simple syrup

Pour the bourbon and syrup into a Boston shaker. Add plenty of ice and shake shake shake! Strain and serve garnished with a cinnamon stick, or a slice of the poached pear.

On chilly nights, mix the bourbon and warm simple syrup in a mug. It’s delightful hot!


2nd Day of Hipcooks

On the 2nd day of Hipcooks, my true love made for me…

Sweet Potatoes & Wilted Spinach

12 days of Hipcooks Recipe : Sweet Potatoes & Wilted Spinach

serves 6 as a side dish

4 lbs sweet potatoes
1 teaspoon cumin seeds
1 teaspoon allspice berries
4 cloves garlic, chopped
a swirl of olive oil
1 bag baby spinach (about 1 pound)
a tiny swirl of vinegar (if desired)

 

Preheat oven to 400F.

Peel and slice the sweet potatoes into rounds. In a hot skillet, toast the cumin and allspice, and then grind in a mortar and pestle. Add to the sweet potatoes, along with the garlic, salt and pepper, and swirl of olive oil. Pop onto a parchment-lined baking sheet and bake until the sweet potatoes are soft and beginning to color.

Take the sweet potatoes out of the oven and allow to cool until just warm. Toss in a bag of baby spinach and gently toss with your hands. Taste. Some people like a tiny hint of acid, via vinegar or lemon juice. Serve in something pretty.

This recipe is from me, Monika! I chose it because I’m health conscious. If I can refrain from temptation, I often skip dessert (I prefer the savory stuff, anyway). This is a delicious salad (that you can turn into a meal) that will satisfy a sweet-craving and get you some great greens, besides.


1st Day of Hipcooks

On the first day of Hipcooks, my True Love gave to me…

A Hipcooks Cookbook, at 25% off!

Hipcooks Cookbook Sale 2017

All day, today only, the Hipcooks Cookbook is 25% off online and in studios. Pick up a Cookbook that features  recipes from 12 Hipcooks classes for just $15.95

This 160-page cookbook is full of beautiful photographs (every recipe has a photo!), and Hipcooks Style. Join us and travel the world, learning to create fabulous meals along the way!

 


Dec Newsletter: Hipcooks for the Holidays

Happy Holidays!
Celebrate 12 days of Hipcooks with us from December 1st to December 12th.
Check the BLOG each day for our special holiday recipes, treats, & deals.
(Including 20% OFF: Classes & Gift Certificates)
2018 Private Classes are 15% OFF during December!
(VALID ANYTIME IN 2018)
YOU MUST BOOK YOUR PRIVATE CLASS DURING THE MONTH OF DECEMBER!
Use code GET15

Let Hipcooks do the organizing and immerse yourselves in a wonderful & memorable experience!
Hands-on Private Cooking Classes are 3 hours-long and include food & drink,
served as a delicious meal at the end of class.
Give Your Sweeties the Gift of Cooking!HIPCOOKS GIFT CERTIFICATE SALE

In December, buy 4 Hipcooks Gift Certificates & we’ll send you the 5th one on us!

You can purchase in any combination: a Gift Certificate for 2 for Mom & Dad, one for Sister, one for Brother, & use the 5th for you! Or give 2 Gift Certificates to 2 couples & the 5th for you, you rapscallion you. Or give all 5 away to your besties to come to a class with you!

However you slice it, it’s Delicious!

December & January Classes are posted. Get our Class Schedules!
Link to Splash Page
Class of the Month: Celebrate with Hipcooks at our Cocktails 2 Class!
Stressing out because you’re hoping to throw the perfect holiday party? A Hipcook never loses their cool!
Like Cocktails 1, we offer you fun & exciting drinks, perfect for the chillier seasons.
The food is festive & creative – you’ll be the talk of the block!
Port glazed walnuts
Gorgonzola stuffed baby apples
Crispy prosciutto-wrapped persimmons with sage & manchego
Mushroom chevre empanadas
Caviar cups with crème fraîche & chive
Seared beef on parmesan crisps, watercress & horseradish
Seasonal spice sugar cookies
Link to Turkey class
Join us for Holiday Cheer at the Hipcooks Holiday Party.
We’re getting our cook on with festive food & libations. Sample treats from some of our favorite classes & connect with the wonderful community of Hipcooks Students & Staff.
Enjoy special discounts on store items, gift certificates, & classes.
Dec 12, 6pm – 9 pm, RSVP here

Gobble gobble, the Nov NL is here!

CLUCK CLUCK!
CLASSES ARE POSTED FOR NOVEMBER!

Click the pic to zip to the Calendar

 Link to San Diego Location
CLASS OF THE MONTH! I AIN’T NO TURKEY
Are you hosting Thanksgiving this year? Are you invited and asked to bring a side dish? Do you just LOVE Thanksgiving, and want to extend the deliciousness, thanks, and connecting with community to more than just one single night? This class will satisfy and tickle you, with fresh & fun ideas, explain how to “hold” food so your not scrambling around like a Turkey on the special night, how to pack up and bring a showstopping side that won’t be sad looking by the time you arrive.
Individual Cornish hens stuffed with apricots couscous
Roasted root vegetables with rosemary
Cranberry sauce with fresh cranberries, ginger & orange
Peppery watercress salad
Pumpkin soufflé with cognac cream
Link to Turkey class
GIVE THE GIFT THAT KEEPS ON GIVING!
link to gift cert
Hipcooks Gift Certificates enable you to gift an experience, and it’s one that will be remembered! The recipient chooses any class at any location for a fun evening of hands-on instruction, a delicious meal, wine and new friends! Our certificates never expire and make a delightful present for a couple to enjoy a night out, a single who to make friends in the community, and learn great new skills they’ll use forever! With any luck, they’ll practice their cooking on you! Win-win!
WE’RE HIRING
HIPCOOKS INSTRUCTORS

Do you have Pizazz in the Kitchen? Are you the Host with the Most? We’re often on the lookout for teachers (full & part-time) who can “stand the heat!’.
If you’ve never taken a class with us, we suggest you do. Then email & tell us more.
We’re specifically interested your cooking experience, work experience, availability, & other fun facts.
PART-TIME DAY STAFF

We’re searching for part-time Day Staff to assist with shopping, prepping, & studio maintenance.
You must have a love of food & people, an eye for detail, & work cleanly & efficiently.
No cooking experience necessary.
ASSISTANT PROGRAM

Interested in being an Assistant during our Cooking Classes?
Ask Lauren about our Assistant Program: We trade you Classes for Free!!
If you think you’re a great fit, kindly send an email to
Lauren at sd@hipcooks.com & tell us more.
RECIPE OF THE MONTH: PUMPKIN PECAN ROLL
After a heavy meal, the last thing I want is a stodgy dessert. In our I AIN’T NO TURKEY class, we crown the meal with a light-as-air pumpkin soufflé with a dollop of naughty cognac cream. It’s pretty fabulous.Here’s a riff on the same idea, but made into a cake (not as temperamental as a soufflé, and it travels well. The best part: this recipe is Gluten-Free! But sneakily so, of course. The cake is made with nut flour, beaten egg yolk and egg white, so it’s airy and delicious. An addition of pumpkin purée and cinnamon, nutmeg and cardamom make it holiday-y. Enjoy!
Pumpkin Pecan Roll
VISIT OUR OTHER LOCATIONS FOR ALL THE HAPS!
website
With abundant thanks, and well-wishes for the health and happiness of you and yours.

MONIKA