Inventive holiday sweets


by New Day Producers

Posted on November 27, 2012 at 12:00 PM

Updated Tuesday, Nov 27 at 1:33 PM

Now that Thanksgiving is over, it’s time to move on to the next round of holidays and festivities! Whether you’re throwing a party, or looking for something creative to bring to one, Willow’s Lodge is hosting a series of 4 weekly “Holiday Boot Camp” cooking classes to get you going. Barking Frog Pastry Chef Matt Kelley was here to show us a couple of his fabulous holiday desserts.

Holiday Boot Camp classes are complimentary and include the class, sample bites and printed recipes for each participant.  Classes are held in Fireside Cellars at Willows Lodge on the four Wednesdays after Thanksgiving from 5:30 – 6:30 p.m.  Guests are seated on a first come, first serve basis and space is limited.  Advanced planning recommended.  A full schedule and details below.

·         Wednesday, November 28:  Holiday Cocktails

Wine Director Matt Davis will share recipes and tips for creating perfect, festive holiday cocktails, including the tequila-based Christmas Cactus, and Candy Cane and Gingerbread Man martinis.  


·         Wednesday, December 5: Holiday Party Appetizers

Executive Chef of Barking Frog Bobby Moore will share easy recipes for holiday party appetizers, including a Warm Goat Cheese Crotin with Bacon Jam and Crispy Crab Cakes with Lemon Hollandaise.


·         Wednesday, December 12: Warm Winter Cocktails

Chief Mixologist Court Knoop will shake things up by showcasing some of the best hot toddies and warm winter cocktails around, including his personal spin on Hot Buttered Rum, a Naughty Toddy and Feliz Navidad Mole Cocoa.


·         Wednesday, December 19: Holiday Desserts

Barking Frog Pastry Chef Matt Kelley will share recipes and tips for creating homemade holiday desserts that will wow guests, including a Chocolate Candy Cane Cake, Gourmet Pop Rocks Chocolate Truffles and Egg Nog White Chocolate Cremeux.


For more on Holiday Boot Camp, click HERE.