Archive | December, 2020


Here’s what you need to know to get started…..

RSVP to join the class by messaging me through Nextdoor or emailing me at by December 26h.

Once you are registered, purchase the ingredients, gather your equipment, and get ready to bake!

On Sunday, December 27th, you’ll receive an email with the complete recipe instructions and a link to join the class online on Monday the 28th.

At 4 PM MT on Monday, December 28th, join Victoria and all your VDP friends on Zoom to celebrate the season by making a Holiday Meringue Cake with Orange, Chocolate and Rosemary.

Everyone is invited but only a limited number of spaces are available, and they’re expected to fill up quickly. Reserve your spot today!

Ingredient shopping  list:

  • 6 ea     egg whites
  • 1 ¼ C   granulated sugar, divided
  • 1 T       cornstarch
  • splash white wine vinegar
  • 2 T       rosemary leaves, **creeping rosemary found in your yard will work here as long as it has not been sprayed with chemicals.
  • 1 ea     orange zest
  • 2 T       confectioners’ sugar
  • 2 C       heavy whipping cream
  • ¼ C      sour cream
  • 1 ea     high quality bittersweet chocolate bar (such as Lindt, Callebaut or Scharffen Berger)
  • Fresh rosemary, for garnish

Equipment list:

  • Ho ho ho attitude
  • Oven
  • Food processor or sharp chef knife and cutting board
  • Baking sheet
  • Parchment paper
  • Pencil
  • Spatula
  • Citrus zester (optional)
  • Serrated knife (helpful but not required)

Day of Event Pre-Class Directions

  • Gather all ingredients and equipment needed.
  • Pre-heat your oven to 300 degrees.
  • Grab your eggnog and sign on to the Zoom link provided. Sign in starts at 3:45PM. Class starts at 4PM.

Hope you can join us!



 2 ½ sticks unsalted butter, chilled and cut into 1” cubes

 1 1/2 cups powdered sugar, plus more for rolling cookies

  Pinch salt

  2 t pure vanilla extract

  2 ¼ C all-purpose flour

  2 t cinnamon

  1 T ginger

  1 t cloves

  2 T molasses

  1 ¼ C toasted pecans, chopped

*TIPS – measure nut after chopping and cool completely after toasting before proceeding with the recipe. Any other nuts may be substituted for the pecans.


 Preheat oven to 350 degrees and line 2 cookie sheets with parchment paper.

Pulse the toasted pecans in the work bowl of your food processor using short quick bursts.  *it is important to pulse the nuts rather than pureeing them – you don’t want to end up with nut butter.  Some chefs like to add a bit of sugar to the nuts to help facilitate easy movement in the food processor. Set aside.

Place powdered sugar, flour and spices in food processor.  Add cold butter pieces and pulse until mixture resembles a coarse meal.

Add cooled, chopped pecans and molasses. Pulse again until blended. Continue to pulse until dough comes together and can be shaped into balls.

While cookies are baking, place 1-1 ½ cups of additional powdered sugar in a shallow mixing bowl and set aside.

Portion dough into 1 ½” pieces and roll into balls.  Place 2” apart on prepared sheet pans and bake 14-18 minutes until cookies are slightly browned and firm to the touch.



12 oz.     bag spinach (or mixture of spinach and heartier greens)

 2 T          unsalted butter                   

2 t           cumin seeds (or 1 t ground)

2 t           whole coriander (or 1 t ground)

3 t           cardamom pods (or ½ t ground)

½” pc.    cinnamon bark (or ½ t ground)

2 t         curry powder

1 ea.       onion, minced

3 ea.       garlic cloves, minced

½ “          ginger, grated

½ ea.       jalapeno, minced fine (or to taste)

1 ea.       basket grape tomatoes, halved

1 ea.       sweet potato, peeled and cut into ½” cubes

¼ C          cashews, coarsely chopped

1 C          divided, chicken or vegetable stock (or more if needed)

½ C          buttermilk (or sub ½ C milk mixed with 2 T sour cream)

¼ C          cilantro, chopped

Basmati rice and naan for serving


Prepare Spices:  Place all spices in a dry skillet over medium heat and gently shake the pan to ensure even cooking.  Once the spices start to release their aroma pop and (if you’re toasting whole spices,) quickly remove from the heat and empty the spices onto a dinner plate to cool. If you are using whole spices, grind spices to a fine powder with mortar and pestle or spice/coffee grinder. Set aside

Prepare spinach:  Rinse spinach and shake dry.  Place in a microwave safe bowl and cover with plastic film.  Microwave on high for 1-2 minutes or until spinach is wilted.  Remove from microwave and carefully poke a hole in plastic film to allow steam to escape.  When cool, drain well in colander and coarsely chop. Set aside.

Prepare sauce:  Melt butter in a skillet over medium high heat. Add cooled spices and cook, stirring constantly, 45 seconds or until fragrant.  Add onion, and cook until onion is well browned. You want to cook the onions until they turn a deep golden brown and become extremely fragrant (this is key to curry’s intense flavor.) – It should take about 10 minutes on medium heat. Add garlic, ginger and jalapeno and cook, stirring frequently, until lightly browned. Stir in chopped tomatoes and chopped sweet potatoes with ½ C stock or water. Cook until potatoes are cooked through 7-9 minutes. You may need to add a bit of stock or water if tomatoes do not put out sufficient liquid.

Transfer half of onion/tomato mixture and half of reserved spinach to blender or food processor and process briefly. Add remaining ½ C stock and cashews and puree until smooth. You may need to add more stock or water to get a smooth puree. Return pureed mixture to skillet.

Finish sauce:  Return skillet to medium high heat and add remaining chopped spinach and buttermilk to sauce.  Bring to a simmer and then reduce heat to low. Cover and cook until heated through and very flavorful. Sprinkle with chopped cilantro and serve over basmati rice with naan if desired.

Serves 2 generously



4 oz.  wide rice noodles


 2 T ketchup         

3 T brown sugar

2 T soy sauce

2 t Worcestershire sauce

2 T rice wine vinegar

1 ½ T oyster sauce

2 t Asian red chili sauce, optional or to taste


2 boneless skinless chicken breast (or thigh), sliced thin

2 T oil

½ shallot minced

2 cloves garlic, mined

1 t ginger, minced

2 eggs, lightly beaten with 2 t water

1 C bean sprouts

1 large bunch scallions, sliced on the diagonal in 1 ½” lengths

½ C peanuts, chopped


2 ea. limes

Additional chopped peanuts and cilantro sprigs


Prepare sauce: Combine all ingredients for sauce and mix well.  Set aside.

 Prep rice noodles: Boil about 8 C of water in a large saucepan. Remove from heat and add rice noodles.  Soak for 5 minutes until pliable. Drain and rinse with cold water and set aside. *Do not let soaked noodles sit around for longer than 15 minutes or so.

In a large skillet or wok heat 2 T of oil.  Add shallot and garlic and cook for 30 seconds, taking care not to let garlic brown.  Add chicken and cook for 2-3 minutes.   Push chicken and aromatics to one side of pan and add eggs. Allow to set before stirring. You are after pieces of cooked egg instead of chicken coated with egg. Combine cooked egg with chicken. 

Add drained and rinsed noodles, bean sprouts, peanuts and scallion to pan. Add sauce and toss gently for 1-2 minutes or until sauce is absorbed by noodles.

Serve immediately garnished with lime, cilantro and more chopped peanuts.

2 generous servings.

*Recipe notes:

Prep all ingredients before starting the stir frying process.  Things move pretty quickly once you get started!



2 T olive oil

¼ # spicy smoked sausage, chopped (Linguica, dry smoked Chorizo or Andouille)

*bacon, pancetta or ham may be substituted

¼ C yellow onion, chopped fine

1 t garlic, minced

¼ C red bell pepper, chopped

¼ C green bell pepper, chopped

½ t cayenne pepper

2 C fresh or frozen white sweet corn, thawed

1 C frozen shelled edamame, thawed

½ C grape tomatoes, halved

½ bunch scallions, minced

2 T Italian parsley, minced

Squeeze of lemon juice, Salt and pepper


Heat olive oil in a large sauté pan over medium high heat.  Sauté chopped sausage until crispy and browned.  Add onions and cook until softened, add garlic, cayenne and corn and edamame.  Sauté until flavors are combined and fragrant.  Add tomatoes, parsley and scallions. Adjust salt and pepper and add lemon juice.  Serve warm or at room temperature.

Serves 2-4 with leftovers