Posts Tagged ‘dessert’

Spread Good Cheer.

While we’re having dreams of sugar plums and snow angels, spread good cheer by rejoicing in the magic of good, home cooking for the Holidays. Gift cards to The Kitchen Table are the perfect gift for any palate this year. Tis’ the seaon for one-stop shopping. Order now by calling us at 303.220.9769 – or, come in and see our sweet faces to pick up your gifts.

Feeling like having some fun, too? Take a class with us this Holiday season! Beat the cold and warm up in our kitchen learning to create homemade Holiday goodness. From baking your gifts to whipping up savory delights around the table, we have cooking classes that are fresh and flavorful – and will help you spread good cheer this Holiday season. We’re ho, ho, homemade at The Kitchen Table!

Homemade Starts Here.

Sauces 101

December 6, 6-9pm $80

Italian Regional – Naples

December 14, 11am-2pm $80

Healthy Christmas Sides

December 16, 11am-2pm $80


Food Tour USA: Mid-Atlantic
December 8, 11am-2pm $95

Holiday Cookies

December 13, 11am-2pm $80

Candies for the Holidays

December 18, 11am-2pm $80



December 10, 11am-2pm $80

Effortless Hors d’Oeuvres

December 15, 11am-2pm $80

Winter in Madrid

December 21, 6-9pm $95

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Isn’t this everyone’s favorite part about Thanksgiving?! Well, it’s ours!

Pumpkin Rum Pie

Serves: 1 – 9 inch pie

Pie Dough:

1 C. All purpose flour
½ tsp. Salt
¼ C. Butter, cold, cubed small
2 Tbsp. Water, cold
2 C. Pumpkin purée
3 Ea. Eggs, room temperature
1 C. Brown sugar
2 Tbsp. Butter, melted and cooled
1 ½ C. Heavy cream
1/3 C. Sour cream
1 ½ tsp. Cinnamon
1 ½ tsp. Ginger
Pinch   Clove
Pinch   Nutmeg
Pinch   Salt
2 Tbsp. Dark rum
2 tsp. Vanilla extract

Method and Technique:

For the pie dough:

  1. In a mixing bowl with the paddle attachment place the flour and salt
  2. Add the butter and cut in on low speed until mealy
  3. Add the water and mix until a coarse dough forms
  4. Turn out onto a floured work surface and roll into a 12 inch circle
  5. Transfer dough to a pie pan, press in the bottom and crimp the edges

For the filling:

  1. In a large bowl whisk together the pumpkin purée, eggs, brown sugar, melted butter, heavy cream, sour cream, cinnamon, nutmeg, ginger, clove, salt, rum and vanilla
  2. Pour into the prepared shell and bake in a 375˚ oven for 10 minutes
  3. Lower oven temperature to 300˚ and bake for 40 minutes

Cool to room temperature and refrigerate until ready to serve

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Take home the Christmas spirit in a nice little box!

Delicious cookies, brownies and other tasty treats make great gifts to give for the holidays.

Our Chefs are filled with the holiday spirit and are looking forward to sharing some of their magic for making these incredible goodies.

In this class you will learn how to make:

Raspberry Linzer Cookie
Peppermint Pinwheels
Gingerbread Biscotti

Register now. Space is limited and filling quickly this time of year. Holiday Cookies, Tuesday, December 13th, 11am-2pm $80.

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Happy Bastille Day from our kitchen to yours! In honor of France’s independence we’d like to share a recipe the French is famous for: Classic Apple Tarte Tatin.

Apple Tarte Tatin

Serves: 6-8

3 Ea Granny smith apples, peeled and cored
½ Ea Lemon, zest and juice
1/3 C Sugar
¼ C Butter
1 Ea Puff pastry sheet

Method and technique:
1. Peel the apples, cut into quarters and remove the cores. Toss the quarters in the lemon juice to prevent the apples from discoloring.
2. Spread the butter over the base of a 10-inch sauté pan. Sprinkle the sugar over the base of the pan and add the apple wedges.
3. Cook over a medium heat for about 15 minutes, or until the sugar and butter have melted and the apples are golden.
4. Cut a 10-inch round circle out of the puff pastry. Gently place it over the apples, then tuck in the edges with a spoon.
5. Bake in a 350˚ oven for 15-20 minutes or until the puff pastry is golden.
6. Remove from the oven and loosen the edge with a knife. Invert a serving plate on the pan, then, protecting your hands with oven gloves, hold pan and plate together and quickly turn over. Lift off the pan and cool slightly before serving.

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What’s an Affogato…? from Kitchen Table Cooking School on Vimeo.

An Affogato is ice cream topped with espresso! It’s quite decadent and quite delicious – and is the perfect addition to a hot afternoon. Watch our lead barista, Steve, whip one up!

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