Up coming Classes

Natirar: Natirar.com

Summer Seafood June 28 6:30-9:30

California Farm Cuisine July 12 6:30-9:30

Farm School TheFarmSchool.com

Sunday Brunch June 30 11-2

Foods from Maine July 18 6:00-9:00

Taste & Technique Taste and technique.com

Summer Farmhouse July 17 7:00-10:00

Bed Bath & Beyond thekitchen.bedbathandbeyond.com

Summer Buffet July 10 6:30-9:30

Dinner on the Terrace July 28, 6:30-9:30

Up Coming Classes

Kings https://kingsfoodmarkets.com/cooking-studio

Southern Picnic June 21: 6:30-9:30

The Farm School: Thefarmschool.com

Lobster Brunch: June 30 11-2:00

Maine July 18 : 6:00-9:00

Bed Bath & Beyond https://thekitchen.bedbathandbeyond.com/collections

Grills and Go withs June 18: 6:30-9:30

Summer Buffet July 2

Taste & Technique Taste and technique.com

Summer Herbs June 27th 6:30-9:30

Classic Thyme Classicthyme.com

Awesome Summer Buffet June 19 6:30-9:30

Natirar Thecookingschoolatnatirar.com

Maine June 22, 6:-9:00

Lemon Cream Roulade

Lemon Cream Raspberry Roulade

lemon roulade.jpg

Serves 10



5 large eggs, separated

2/3 cup granulated sugar, divided

2 tablespoons freshly squeezed lemon juice

1 Tbsp. grated lemon zest

2/3 cup flour, sifted

1/2 teaspoon cream of tartar

1/8 teaspoon salt

3 tablespoons confectioners' sugar

½ cup raspberry jam


2/3 cup sugar

1/4 cup all-purpose flour

1/4 cup freshly squeezed lemon juice

1 large egg, lightly beaten

1 tablespoon grated lemon zest

1 ¼ cups heavy cream, whipped


Preheat oven to 350o F. Butter the bottom of an 11 x 17 x 1-inch jelly roll pan. Line the bottom with baking parchment

Make the cake:

1.Using an electric mixer, beat egg yolks on medium-high speed until light in color. Gradually add the granulated sugar. Beat until thick, add lemon juice and zest. Add the flour on low speed.

2. In a separate bowl, beat egg whites until frothy. Add the cream of tartar and salt. Beat until firm peaks form. Using a large rubber spatula, fold 1/4th of the whites into the batter, gently fold in the remaining whites. Pour into the prepared pan.

3. Bake for 15 minutes or until golden brown. Release the edges with a knife. Invert onto a large sheet of parchment paper dusted with the confectioners' sugar. Peel off the lining paper from the cake and roll the cake, working from the long side, in the dusted parchment paper. Cool with the seam side down.

Make the filling:

4. Combine the sugar, flour, lemon juice, egg, and lemon zest in the top of a double boiler. Place over simmering water and cook, stirring occasionally, for 15 minutes or until thick. Set aside to cool until tepid. Fold whipped cream into lemon mixture in three additions. Unroll the cake, spread with raspberry jam. Top with 2/3 of the lemon cream, and re-roll. Place seam side down on a serving platter. Roulade may be made up to 24 hours ahead. Just before serving, garnish with remaining lemon cream and dust with confectioners' sugar.


Makes 2 x 8" rounds


4 cups sifted unbleached all-purpose flour plus 2 to 3 tablespoons for kneading

1/4 cup sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 tablespoon caraway seeds*

1/2 cup unsalted butter, at room temperature

1 ½ to 2 cups dark raisins, plumped**

1 1/3 cups buttermilk

1 teaspoon baking soda

2 large eggs

1 large egg white

1 large egg yolk

1 teaspoon water



1.  Preheat oven to 375 degrees.  Position oven shelf to the lower third level of the oven.  Butter 2x 8" layer pans or line cookie sheet with parchment paper.


2.  In a large mixing bowl, sift the flour, sugar, baking powder, and salt together.  Stir in the caraway seeds if desired.


3.  Cut the butter into 1/2" cubes and add it to the flour mixture.  Using a pastry blender, work the butter into the dry ingredients until the mixture resembles coarse meal.  Stir in the raisins.


4.  In a small bowl, blend together the buttermilk, baking soda, whole eggs, and egg white.  Stir liquids into the flour mixture blending together with a fork.  When liquids are absorbed, turn the batter onto a floured surface.  The mixture will be sticky.  Knead lightly  until the dough is smooth.


5.  Divide the dough in half.  Shape each piece into a ball, flatten slightly, and place into the layer pan or side by side on parchment lined pan..  Using a razor blade, cut a 4" cross about 1/2" deep in the center of the ball.


6.  Combine the egg yolk with the water and brush on the surface of the dough.  Bake for 45 to 50 minutes or until golden brown.  Let cool completely before slicing.



**Soak raisin in warm water for 15 minutes. Drain and use as directed above



Upcoming classes

Natirar http://www.natirar.com/nj_cooking_school

Under the Tuscan Sun March 27: 6:00-9:00

Seafood April 12 6:30-9:30

Farm School https://www.thefarmcookingschool.com/

Couples Brunch April 6: 10:00-1:00

Seafood 101 April 13: 6:00-9:30

Bed Bath & Beyond https://thekitchen.bedbathandbeyond.com/collections/march-classes

Taste Of Spring March 19: 6:30-9:30

Spring Buffet: March 25: 6:30-9:30

Kings https://kingsfoodmarkets.com/cooking-studio

Sauteing March 19: 6:30-9:30

Sunday Brunch March 31: 12:00-3:00

Upcoming classes

The Farm School

Brunch Feb. 2 10-1:00

Seafood Feb. 16 6-9:30



Farm House Cooking Feb. 17 5-8:00


Bed Bath & Beyond

Valentines Brunch Feb. 5 11-2:00

Seafood Feb. 6 6:30-9:30

Couples Cook Feb 22 6:30-9:30


Ninety Acres

Cooking w/ Julia Feb. 14&15 11-2:00


Quick Chicken Soup

One of my winter favorites!

chix soup.jpg



1 1/2 to 2 Tb vegetable oil or to coat bottom of pan

1 large sweet onion, chopped

3 large carrots, peeled and cut in medium dice

2 to 3 stalks celery, washed and cut in medium dice

6 cups chicken stock

2 cups diced cooked chicken

2 cup cooked noodles or 1 cup cooked rice or grain

Fresh Thyme sprigs

Kosher Salt and pepper to taste

2 Tb chopped parsley


Place the oil in a heavy pot and heat.

1.  Add the onions and sauté until they are almost clear.  Add carrots, celery and sauté three to four minutes.  Season with pepper.  Add the chicken stock and bring to a boil, then immediately reduce to a simmer and cook, with the cover askew, 15 minutes or until the vegetables are tender. 


2.  Add chicken, noodles or rice and adjust the seasoning, remove from the heat, and mix in the parsley and or herbs.





Chewy Ginger Spice Cookies

Chewy Ginger Spice Cookies

40 cookies



4 ½ cups all-purpose flour

1 Tbsp. ground ginger

2 tsp. baking soda

1 ½ tsp. ground cinnamon

1 tsp. ground cloves

½ tsp. salt

3.4 cup solid shortening

3/4 cup sweet butter, softened

2 cups granulated sugar

2 eggs

½ cup molasses

1 cup granulated or coarse sugar for rolling cookies in



Preheat oven 350 degrees

On a sheet of wax paper sift together flour, spices and salt: set aside 

In a large mixing bowl or standing mixer with paddle attachment beat shortening until softened. Gradually add sugar and beat until fluffy. Mix together eggs and molasses, add to sugar mixture and mix well.

Add ½ of the flour and mix well. Add remaining flour and just mix to combine.

With a 1 Tbsp. ice cream scoop, shape cookies into 1-inch balls (1 tbsp. per ball. Roll cookies into sugar and place on a parchment lined sheet pan about 2-inches apart.

Bake cookies for 12-14 minutes or until fluffy and brown. Cool cookies 2-3 minutes before transferring to a wire rack.

Store cookies in a plastic container to keep them chewy for up to 2 weeks or freeze until ready to serve.


Kathleen K. Sanderson