Are you drooling yet?
Culinary will be selling a variety of cheesecakes on Thursday, December 6 outside of A-118 in Fond du Lac at 4:30 p.m.
Moraine Park’s Breakfast Pastries class will be selling the stollens for $10 each. Orders will be accepted starting Monday, November 26, until Thursday, December 14.
I used to spend my Thanksgiving day just like Templeton (the rat from Charlotte’s Web), roaming around the house devouring those classics that I had waited for all year long. Those forgiving stretchy pants were always on before the tryptophan could fully set in. This really hasn’t changed much, but now we aren’t just focused on the eating. Thanks to Pinterest, we are also tasked with making these delicious dishes pretty, too!
One of our culinary team’s favorite summertime recipes:
Bobby Flay’s Mesa Grill Southwestern Potato Salad
Ingredients:
1 jar marshmallow fluff
8-ounces cream cheese softened to room temperature
2 Tbsp. frozen orange juice concentrate, thawed
Fruit for dipping: strawberries, grapes, pineapple, apples, assorted berries, melon
Directions:
Spoon marshmallow fluff into a large microwave-safe bowl, and microwave for 15 seconds. Whisk in softened cream cheese and orange juice concentrate, until very smooth. Chill for several hours or overnight. Serve with fresh fruit.
Substitution Options:
- For gluten-free, use one tub of gluten-free marshmallow fluff (7 oz.), and 8-ounces of 1/3 less-fat cream cheese softened to room temperature.
- You can change the flavor of this dip. Instead of orange juice, use the juice from a jar of maraschino cherries.
- You can substitute any Greek flavored yogurt for the cream cheese.
For more information on Moraine Park, visit morainepark.edu
It’s no secret that our Moraine Park culinary instructors have some delicious recipes up their sleeves. Lucky for you, they are willing to share a few!
Give this delicious salmon recipe a try the next time you fire up your grill!
Grilled Salmon with Strawberry Jalapeno Salsa
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