Introduction to Pennsylvania Dutch Cuisine
An overview of regional influences, key ingredients, and the Pennsylvania German dialect used in cooking. Includes a foundational cooking session: organic broths (beef, chicken, and fish).
Pennsylvania Dutch Soups
Discusses the role of organic and farm-raised ingredients. Participants prepare Spelt Soup with Hickory Nut Dumplings, Corn Soup with Rivels, Amish Cabbage Soup, and Ham & Bean Soup.
Balanced Menus & Traditional Pies
Focuses on composing complete meals. Recipes include Shepherd's Pie, Pepper Cabbage Salad, and York Country Peppermint Pie with Swiss Chocolate.
Knife Skills & Classic Roasts
Introduces essential knife techniques and the preparation of Roast Pork and Roast Turkey Breast, with assorted roasted vegetables. Dessert: Shoofly Pie.
The Great Breads of Pennsylvania
Covers dietary considerations and techniques in traditional breadmaking. Recipes include Sourdough, Whole Country Wheat, Rye Bread, and Fasnachts.
Pennsylvania Grilling Traditions
Covers tools, techniques, and fuels used in traditional grilling. Recipes: Applewood Grilled Lamb, Grilled Steak, Brussels Sprouts with Peppers, Wild Rice with Pecans, and Chocolate Gingerbread.
Stews and One-Pot Dishes
Focuses on hearty one-pot meals. Recipes: Amish Beef Stew with Flat Bread, Stewed Mushrooms, Roasted Sweet Potatoes, and Grandma's Stewed Fruits with Orange Cookies.
Sausages and Scrapple
Explores the history and preparation of Scrapple and other pork-based dishes. Recipes include Scrapple with Eggs, Seimaage (Pon Haus), and a Lebanon Bologna Sandwich. Dessert: Fresh Fruit with Creamy Grand Marnier Sauce.
Traditional Fish Dishes
Highlights the use of wild-caught fish. Recipes include Buttered Cod, Scalloped Potatoes, Sautéed Vegetables, and Apple Pie with Handmade Ice Cream.
Wine Pairings from Pennsylvania
Focuses on regional grape varieties and wine pairings. Wines: Chardonnay, Sauvignon Blanc, Pinot Noir, Cabernet Sauvignon, and Syrah.
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