Cooking

Outdoor Cooking - Reeds Brook Trail

This class is taught by a Registered Maine Guide who is known for her field buffalo chicken calzone! Join in to learn some tried and true outdoor cooking methods and see one meal through (appetizer, dinner, and desert!). Ideas and recipes will range from easy to more complex. The class will receive an email with a few camp classics that they can prepare at will. While the instructor is making a dish, she will be chatting about how to utilize outdoor ethics (Leave No Trace) when preparing, cooking, and cleaning up after a meal.

Wednesday, November 17                               6 - 7:30 pm

Instructor: Devon Kane, Registered Maine Guide                        

Course fee:  $25

Materials Fee $5 (paid to the instructor at the time of the class)

Dehydrating and Freezing your Maine Harvest.  ZoomThis workshop will demonstrate the tested and safe way to dry your fruits and vegetables, herbs and meats to make jerky.  Freezing basics will demonstrate how to safely blanch and freeze your produce.  Both demonstrations will provide participants with instructional bulletins from the University of Maine Cooperative Extension.  

Instructor: Laurie Bowen

December 2nd 6-7 pm

Cost: $10

Cooking With BoomerTECH Adventures — In this course, BoomerTECH Adventures guides Chris, Jill, and Ed share their love of cooking and enjoyment for lots of different types of foods. You will learn how to prepare several tasty stir fries using traditional Chinese flavorings, make fresh pasta, turn leftover sweet potato into gnocchi, stir up a great fried rice, and give ramen soup a delicious upgrade. In addition, discover an easy way to make your own pita pockets, flat breads, and tortillas. Plus, you will see a way to combine the benefits of cooking on cast iron with your love of grilling. We haven’t forgotten dessert! Who can resist a delectable chocolate brownie torte or apple pie?

Canning with boiling-water bath basics. Zoom Ever wonder how to preserve all of that great locally-grown produce?  University of Maine Cooperative Extension's food preservation workshops will teach you the basics of canning in a water bath canner.  This workshop will include a demonstration on safely using a water bath canner and what foods are safe to process in a water bath canner.    Participants will receive instructional bulletins to take home.  

Instructor: Laurie Bowen

November 10th  6- 7pm

Cost: $10

Join us for an evening of Iraqi pastry making! In this class, you will learn how to make Kleicha, a special occasion treat made of spiced dough and filled with smooth date paste. Our instructor will talk about the tradition behind the “cookie”, teach us how to prepare and cook them, and then we will enjoy the kleicha together with Iraqi tea. 

Instructor: Amenah & Rebecca Cross

Date: Monday, November 15 6-8pm

Cost: $5 per person, Materials fee: $5 (paid directly to the instructor, cash or check)

Pressure Canning Overview.  Zoom Join the University of Maine Cooperative Extension food preservation staff for a discussion and demonstration on how to use a pressure canner and why some foods must be preserved in a pressure canner for safety. Participants will receive bulletins from the University of Maine Cooperative Extension.  

Instructor: Laurie Bowen

December 9th  6-7 pm

Cost: $10