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We are starting the year off with our signature Happy Hour class. Don’t know what that is at Vintage Kitchen? It is 5 appetizers and a drink all surrounding a theme. The catch is that the theme is a secret until you get to the class!
The theme for tonight: Comfort Foods! It’s winter and comfy cozy is what we need. And we are playing with lots of cooking toys and ingredients.
During class, I am usually asked where I get the equipment and ingredients we use, so I thought I would list them. I am also sharing the recipe for Buffalo Sauce that we used in class.
The menu for this class:
Bacon Jam Grilled Cheese. We used Tastefully Simple Bacon Jam on the grilled cheese. Instead of making the grilled cheese on the stove, we used the panini press. With a class of 20 people, we have two presses: Bella Panini Press and Breville Panini Press. Confession: One of my panini presses lives at my house most of the time…
Buffalo Chicken Mac and Cheese. See the recipe below for the Buffalo Sauce we used in the recipe…we used Sylvia’s Hot and Spice Seasoning…it is so good!
Buffalo Wing Sauce
6 ounces hot sauce
1 tablespoon butter
1/4 cup dark brown sugar
2 tablespoons honey
1-2 teaspoons Sylvia’s Hot and Spice Seasoning
Mix all ingredients in a saucepan until the flavors blend.
Chili Instead of slow cooking the chili, we used the Instapot to meld the flavors quickly and have the chili ready before the end of class.
Individual Chicken Pot Pies Regular pot pie is great, but individual pot pies are outstanding! We used the Baby Cakes Individual Pie Maker.
Also on the menu:
Roasted Tomato Soup, Skillet Apple Pie, White Queso Dip, and Mulled Wine
Yes, that is actually seven recipes…but we have a big class…and we are hungry!
Vintage Kitchen 