Cooking Demonstration

Cooking Demonstration

Watch as one of our instructors prepares a three-course gourmet meal, then partake in each course. Enjoy a glass of Virginia wine for a nominal fee. Join us every Wednesday for this great Massanutten tradition!

Wednesdays
At 12:30 - 3 pm
At the Massanutten Conference Center
$35 per person
Book online below or call for reservations @ 540.289.4978.

Reserve Now


September Menu & Recipes

1st Course: Mushroom Turn Over

Shell

  • 1-(8 ounce) package cream cheese, softened
  • 1 ½ cups flour
  • ½ cup butter, softened

Filling

  • 2 tablespoons butter
  • ½ lb fresh mushrooms, minced
  • 1 medium onion, minced
  • 1 clove garlic, minced
  • ¼ cup sour cream
  • ½ teaspoon salt
  • 1 dash pepper
  • ¼ teaspoon dried thyme
  • 1 tablespoons flour
  • 1 egg, beaten

For the shell, in a large bowl, beat cream cheese, flour and butter until smooth. Shape into a large ball, wrap in plastic and refrigerate for one hour.

In a large skillet over medium heat, cook mushrooms, onions and garlic in the butter until tender. Stir in sour cream, spices and 2 tablespoons flour; stirring until smooth. Set aside.

On a floured surface, roll half of the dough 1/8 inch thick. With a floured small round cookie cutter (or glass), cut out as many circles as possible. Repeat with remaining dough.

Preheat oven to 450 degrees. Onto one half of each circle of dough, place a teaspoon of mushroom mixture. Brush edges of dough circle with some egg; fold dough over filling. With fork, firmly press edges of dough circle to seal and prick the tops. Place turnovers on ungreased cookie sheet and brush tops with remaining egg. Bake 12-14 minutes until golden brown.


2nd Course: Sole Meuniere

  • 1/2 cup all-purpose flour
  • 1 Tablespoon Cajun seasoning
  • Freshly ground black pepper
  • 4 fresh sole fillets, 3 to 4 ounces each
  • 6 tablespoons unsalted butter
  • 1 teaspoon grated lemon zest
  • 6 tablespoons freshly squeezed lemon juice (3 lemons)
  • 1 tablespoon minced fresh parsley

Preheat the oven to 200 degrees F. Have 2 heat-proof dinner plates ready

Combine the flour, 2 teaspoons salt and 1-teaspoon pepper in a large shallow plate. Pat the sole fillets dry with paper towels and sprinkle one side with salt.

Heat 3 tablespoons of butter in a large (12-inch) sauté pan over medium heat until it starts to brown. Dredge 2 sole fillets in the seasoned flour on both sides and place them in the hot butter. Lower the heat to medium-low and cook for 2 minutes. Turn carefully with a metal spatula and cook for 2 minutes on the other side. While the second side cooks, add 1/2 teaspoon of lemon zest and 3 tablespoons of lemon juice to the pan. Carefully put the fish filets on the ovenproof plates and pour the sauce over them. Keep the cooked fillets warm in the oven while you repeat the process with the remaining 2 fillets. When they are done, add the cooked fillets to the plates in the oven. Sprinkle with the parsley, salt, and pepper and serve immediately.

 

3rd Course: Bananas Foster

  • 1 cup unsalted butter (cubed)
  • 1 cup light brown sugar
  • 1 tablespoon bourbon
  • 2 sliced bananas
  • 1 cup vanilla ice cream

In a small sauce pan, add brown sugar and butter. Melt on medium heat whisking to combine. Add bourbon and allow alcohol to cook off. Add bananas and pour over ice cream.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk for food borne illness, especially if you have certain medical conditions.