For those of you that have been asking about classes, I will be teaching at the Culinary School of the Rockies on January 26, 2009.
In this class titled, “The Art of Gluten-Free Baking,” we will learn how to make classic desserts the gluten-free way. Fun and easy dishes will include chocolate chip cookies, double chocolate brownies, currant scones and apple crisp. I took a class at CSR a couple of weeks ago and had a great time in their gorgeous facilities located in south Boulder.
In other food news, while I don’t celebrate Christmas, I’ve had several requests recently for Christmas entrees. As a result, I’ve come up with this festive, colorful chicken dish. With deep green winter kale and bright red cherries this has Christmas written all over it, though will work well for absolutely any occasion.
With both balsamic and mustard, this chicken dish is tangy and sweet. I served it to my family the night before Thanksgiving and they loved it.
When I asked the boys what to name this dish, my older son said, “Chicken Cherry Kale Amazement.” I guess that says it all since the boys have now entered the picky eater phase. This one is a crowd pleaser and works especially well for little ones. Enjoy.