Ger-Nis INTERNATIONAL, LLC

Back to Culinary Herb Center

Citrus Frenzy

Start:
January 21, 2012 11:00 am
End:
January 21, 2012 1:00 pm
Cost:
$50
iCal Import
Venue:
Ger-Nis Culinary & Herb Center
Phone:
347-422-0337
Address:
Google Map
540 President Street, Suite 2E, Brooklyn, NY, United States, 11215

Citrus is at its peak this time of year, with offerings of grapefruit, lemons, and limes primed and ready to brighten the winter doldrums. With the explosion of grocery “superstore” chains and access to virtually any exotic or organic ingredient year round, most people probably think citrus is always in season (as opposed to always in style); actually its annual high time coincides with our annual lowliest months. With this in mind, it only makes sense they come wrapped in thick skins, to protect their vibrant flavor personalities from the cold! We’ll be using all the varieties of grapefruits (think ruby red & yellow), lemons (from Persian to Meyer to dried), and limes (a surprise) that the season has to offer in a variety of ways: for their zest (literal & figurative), juice, the whole fruit, Supremes, raw or cooked – the whole product is usable! Throw the juice into sauces, turn them into bright broths, and add zest to vinaigrettes; you can’t go wrong. You’ll learn why citrus is such a pantry staple and how to use them in beverages, salads, desserts, and all sorts of dishes! Brighten up. Winter time means citrus time!

Recipes:Grapefruit Tarragon Soda; Persian Lime-Ginger Soda; Quick Preserved Lemons; Grapefruit and Avocado Salad; Meyer Lemon & Basil Spaghetti; Carrot Soup with Cilantro-Lime Cream; Lemon Chicken with Caper Sauce; Key Lime Pie with Ginger Snap Crust and Ginger-Lavender Whipped Cream; Candied Grapefruit Peel

Class Type: Series, What’s in Season

Class Notes: Take home a small jar of your own preserved lemons!



Melissa Ricketts

Melissa was born in Jamaica, West Indies and raised in New York City. Melissa holds a Bachelor of Science in Biochemistry from the State University of New York at Stony Brook. She managed clinical trials at a health-care teaching institution. Melissa decided to focus on her true passions: food & travel. She is an alum from the Institute of Culinary Education and worked at New York City’s Gramercy Tavern restaurant. Dynamic Cuisines reflects the working style and passion for diverse cuisines. The mission is to consistently provide exceptional client service and delectable cuisines which are seasonally inspired. Dynamic Cuisines is certified as a Minority/Women-Owned Business Enterprise. Chef Melissa was selected to be part of the launch event for Chefs Move to Schools at The White House of The United States of America which is part of Let’s Move! to solve childhood obesity. Contact Melissa

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