Putting the Dickens into the Christmas Pudding: Renewing Holiday Culinary Traditions

Join Slow Food Knoxville:

Putting the Dickens into the Christmas Pudding: Renewing Holiday Culinary Traditions
Saturday, December 19th, 3pm until 6pm
The Glowing Body
711 Irwin Street, Knoxville 37917

Does Plum Pudding really have plums in it — what exactly is mince-meat — is Turkish Delight legal in the US? 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 guests will learn to make a hard whiskey sauce and master the 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 adviser for Gourmet Foodservice Group and former director of the preservation kitchen at Blackberry Farm. While we wait for our puddings to steam we will sample homemade egg nog, made with local cream and eggs and regionally produced whiskey and rum. Cheers and see you there!
To purchase tickets please visit :
http://www.brownpapertickets.com/event/92316