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AURORA COOKS

N E W S L E T T E R • D E C E M B E R 2 0 2 0 INSIDE THIS ISSUE Volume 5 • December 2020

AURORA COOKS LIVE! 2 How do virtual classes work?

DECEMBER VIRTUAL COOKING CLASS 3 SCHEDULE Classes for Families and Adults

BUDDING CHEF BASICS 7 Youth Virtual Afterschool Cooking Classes

AURORA RESTAURANT SPOTLIGHT 8 Masalaa Restaurant

HOLIDAY LIBATIONS 9 Jingle Juice Punch • Hot Buttered Rum • Eggnog

YOUTH COOKING ACTIVITY 11 How to Stop the Grinch from Stealing Breakfast

FOOD FOR THOUGHT 13 The Power of Peppermint Homemade Peppermint Extract Double Chocolate Peppermint Cookies Aurora Cooks LIVE! Virtual Cooking Classes Register Today!

Aurora Cooks LIVE! - Virtual Cooking Classes are Underway!

Scroll down to see the list of engaging LIVE classes we've planned for December. Classes can be viewed and registered for at CityofAurora.PerfectMind.com.

After registering for your class, we will email you everything you need to prepare for your class. This email will include shopping and equipment lists as well as all the recipes that will be used during class.

At the time of your class, guests simply open the registration link and connect in real-time with our chef instructors. Our talented team will walk you through the entire menu, sharing our tips and expertise, and allowing time for questions and providing opportunities to virtually connect and share the dishes we create together.

Classes will be conducted through Microsoft Teams. If you don't have the desktop app downloaded, click here to download now!

All classes are $15 and will be 2 hours in length. Aurora Cooks LIVE! virtual classes are non-refundable and all purchases are final. Please call 303.326.8634 or email [email protected] to discuss allergies or dietary restrictions, prior to enrolling.

2 Aurora Cooks LIVE! Virtual Cooking Classes December 2020

Parent/Tot Classes Ages 3-6 with an adult 18 years or older. Registration includes one link per household.

COOKIES & COCOA Grab your little ones and join us for an afternoon of holiday cookie fun with a warm mug of homemade hot cocoa! Menu: Chocolate Crinkle Cookies, No-Bake Chocolate & Nut Butter Sandwich Cookies, & Nutella Hot Chocolate to Drink. 33985 Dec. 12 • Sat., 9:30-11 a.m. • Instructor: Kirsten Hall Family Classes Ages 6-12 with an Adult 18 years or older. Registration includes one link per household.

FANCY HOLIDAY COOKIE WORKSHOP Join us in making some impressive treats to share with your family this holiday season. Don’t forget to leave a plate for Santa! Menu: Pretzel White Chocolate Chunk Cookies, Peppermint Brownie Cookies, and Caramel Apple Linzer Cookies. 33984 Dec. 5 • Sat., 2-4 p.m. • Instructor: Kirsten Hall

CANDY MAKING Let us turn your kitchen into a candy shop, sharing all the tips and techniques you need to start a sweet new family tradition. Menu: White Chocolate Peppermint , Sponge Candy (Honeycomb ), & Chocolate Chip Cookie Dough Truffles. 33983 Dec. 19 • Sat., 2-4 p.m. • Instructor: Mia Randall

Login to CityofAurora.PerfectMind.com to browse classes and register. 3 Aurora Cooks LIVE! Virtual Cooking Classes December 2020

Adult 15+ Classes Adults Ages 15 years and older. Registration includes one link per household.

CHILI NIGHT WITH FRIENDS Don't let the cold slow down your kitchen fun! Enjoy an evening cooking a heathier, stick-to-your ribs, blue ribbon pot of chili. In colder weather, let's bring friends together. Menu: Tex/Mex Ground Turkey and Kidney Bean Chili, Cheddar Jalapeno Skillet Corn Bread, Curtido (Mexican Slaw) 33982 Dec. 4 • Fri., 6-8 p.m. • Instructor: Ryan Schaefer

FLAVORS OF MOROCCO Discover the beauty of Moroccan cuisine that welcomes any cook looking for spice and adventure. Menu: Chicken Tagine with Apricots and Almonds, Roasted Vegetable Couscous, and Mescouta (Moroccan Date Cookies). 33981 Dec. 5 • Sat., 6-8 p.m. • Instructor: Mia Randall

FRESH PASTA 101 No pasta roller required! Let us teach you the art of making fresh and delicious pasta by hand. Menu: Homemade Pappardelle Pasta, Tomato Vodka Cream Sauce, and a Shaved Fennel Salad. 33980 Dec. 12 • Sat., 1-3 p.m. • Instructor: Mia Randall

Login to CityofAurora.PerfectMind.com to browse classes and register. 4 Aurora Cooks LIVE! Virtual Cooking Classes December 2020

Adult 15+ Classes Adults Ages 15 years and older. Registration includes one link per household. ADVANCED COOKIE DECORATING This class is all about the techniques. We’ll help you turn your snowman blobs into decadent delights worthy of Santa himself. We’ll share our perfect no-spread cookie and royal icing recipes that will help you outline and flood cookies like a pro. This class will require a little patience and a few simple tools, but the payoff will be a show stopping plate of cookies to round off your holiday feast! Menu: Homemade No-Spread Rolled Cookie, Flood Royal Icing & Stiff Royal Icing. 33979 Dec. 17 • Thu., 5:30-7:30 p.m. • Instructor: Andrea Rainville Adult 21+ Classes Adults Ages 21 years and older. Registration includes one link per household.

THAI STREET FOOD Learn how to make authentic Thai cuisine at home! We will explore the essentials of Thai home cooking and the unique balance of sweet, salty, spicy, and sour. Menu: Thai Iced Tea Cocktail, Yam Khai Dao (Fried Egg Salad) & Drunken Noodles. 33976 Dec. 3 • Thu., 5:30-7:30 p.m. • Instructor: Mia Randall

HOLIDAY SIPS & SWEETS Get in the holiday spirit, sipping this festive cocktail and baking this trio of holiday treats to share with your family and friends. Menu: Apple Brown Butter Bars, Snickerdoodle Cookie Cups topped with Eggnog Frosting and Cranberries, Double Chocolate Ginger Cookies and Spiked Vanilla and Cinnamon Hot Chocolate. 33975 Dec. 10 • Thu., 5:30-7:30 p.m. • Instructor: Kirsten Hall Login to CityofAurora.PerfectMind.com to browse classes and register. 5 Aurora Cooks LIVE! Virtual Cooking Classes December 2020

Adult 21+ Classes Adults Ages 21 years and older. Registration includes one link per household.

DATE NIGHT NAWLINS Grab your partner and let's head to the French Quarter you never knew you had in your kitchen. Together we will prepare a romantically cozy New Orleans inspired meal filled with flavor, fun and of course a French 75! Menu: Cajun Shrimp n Grits, Bacon Braised Collard Greens, Bourbon Praline Bread Pudding, French 75 33974 Dec. 11 • Fri., 6-8 p.m. • Instructor: Ryan Schaefer

FESTIVE BITES & BUBBLES Stress less this holiday season and down-size the usual feast. Join us and fill your kitchen with the inviting aroma of some flavorful festive bites and bubbles. Menu: Mini Beef Wellingtons w/ Creamy Mustard Horseradish Dip, Herb Ricotta Zucchini Rolls w/ Marinara, Strawberry Cream Cheese Turnovers, The Festive Fizz (Pomegranate Champagne Cocktail) 33973 Dec. 18 • Fri., 6-8 p.m. • Instructor: Ryan Schaefer

THE STEAKS ARE HIGH Never satisfied with your steak at home? Join us to learn all the tips and tricks to making a delicious pan-seared steak that will rival any steakhouse. Enjoy your efforts with two classic sides and the perfectly paired glass of wine. Pan-Seared Steak with a Shallot Mustard Sauce, Creamy Smoked Gouda and Rosemary Mashed Potatoes, Sweet and Spicy Green Beans. 33972 Dec. 19 • Sat., 6-8 p.m. • Instructor: Kirsten Hall

Login to CityofAurora.PerfectMind.com to browse classes and register. 6 VIRTUAL YOUTH COOKING CLASSES BUDDING CHEF BASICS

Join us for a virtual afterschool cooking class from your own kitchen! Our talented staff will connect with students virtually and guide them through a 1 hour class where they'll develop essential skills to confidently cook at home. Youth will prepare a snack or simple meal in each class. Curriculum Designed for Youth Ages 7-10 years old Wednesdays • 3:30 p.m. $5/class Dec. 2 - Pepperoni Pizza Pinwheels Dec. 16 - Funfetti Mug Cake Dec. 30 - Taco Wonton Cups

Call 303.326.8650 or login to CityofAurora.PerfectMind.com to register.

7 MASALAA RESTAURANT 3140 S PARKER RD AURORA, CO 80014 By: Andrea Rainville

5 out of 5 Samosas! Masalaa Dal Makhani We’re fortunate in Aurora to have such a wide variety of Punjabi Black Lentils Simmered with culturally diverse restaurants, celebrating cuisines from Tomatoes & Cream across the globe. In a time where travel is limited, take advantage of these local gems and their ability to transport you to the streets of another country, sharing their culture and their cuisine.

Samosas Masalaa Restaurant is one of these gems. You’ll find Masalaa humbly tucked away in a strip mall near the intersection of Pastry Stuffed with Mashed Potatoes, I225 and S. Parker Road. Don’t let its modest location deceive Green Peas, and you. A meal from Masalaa will be hard to forget. Spices At my last trip to Masalaa, I was pleasantly surprised to find the tiny restaurant thriving on their takeout program, open for lunch and dinner during the COVID-19 pandemic. Their mobile menu is easy to navigate and offers an option for Chana Masala everyone; gluten free, vegetarian, even the Indian food with Jeera Rice novice.

Chickpeas Cooked in a I highly suggest ordering a variety of dishes and sharing them Rich Creamy (Tomato/Onion) with your household so you can experience a little bit of Gravy everything. Ordering for a group allows space to order the classics like Tikka Masala, Garlic Naan, and Saag Paneer in addition to trying something new. My recent favorites include, but are not limited to, the Vegetarian Chettinadu, Chana Masala with Jeera Rice, Masalaa Dal Makhani and of Mysore Masala course the Samosas. I like trying a few new things every time I Dosa go, but after my last visit, the Mysore Masala Dosa will never make it off my order! This spicy crepe is exceptional. Crispy Rice/Lentil Crepe, a thin layer of Chef's Spicy Sauce, If you and your household are looking for a break from Filled with Potato Masala. making dinner, do everyone a favor, and order meal from Masalaa. They're currently offering takeout and have a variety of delivery options. Vegetarian Chettinadu MASALAA

Dish from Chettinad RESTAURANT Region of India consisting of bell 3140 S PARKER RD peppers, cauliflower, potato, and onions that AURORA, CO 80014 are cooked with warm baking spices in a thick P : ( 3 0 3 ) 7 5 5 - 6 2 7 2 gravy. /masalaaatdenver/ W W W . M A S A L A A U S A . C O M 8 HOLIDAY LIBATIONS One of my favorite ways to celebrate the holidays is to catch up with an old friend over a fancy Christmas cocktail. Whether you are looking for something hot, extra creamy, or a little on the fruity side - we’ve got you covered. Cheers and Merry Mixology!

-Mia Randall

EGGNOG SERVES 4 4 egg yolks 1/3 cup sugar, plus 1 tablespoon 2 cups whole milk 1 cup heavy cream 3 ounces bourbon 1 teaspoon freshly grated nutmeg 4 egg whites 1. In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add 1/3 cup sugar and continue to beat until sugar is completely dissolved. Add the milk, cream, bourbon, and nutmeg and stir to combine.

2. Place the egg whites in the bowl of a stand mixer and beat to soft TEA peaks. With the mixer still running, gradually add the additional 1 E a r l G r e y 3 . 7 5 tablespoon of sugar and beat until E n g l i s h B r e a k f a s t 4 . 5 0 stiff peaks form. G r e e n T e a 4 . 5 0 3. Whisk the egg whites into the egg J a s m i n e T e a 4 . 0 0 yolk/milk mixture.

4. Chill. Sip and enjoy! 9 JINGLE JUICE PUNCH SERVES 8

1 cup pomegranate juice 1/2 cup Grand Marnier (orange liqueur) 1/3 cup fresh lime juice 1 bottle (750 ml) sparkling wine or champagne 1 bottle (12 ounces) ginger beer Cranberries and fresh , for garnish 1. In a large pitcher, combine the pomegranate juice, Grand Marnier, and lime juice. Chill until ready to serve.

2. When ready to serve, add the champagne and ginger beer.

3.Pour among glasses and garnish with cranberries and mint. Sip and enjoy!

HOT BUTTERD RUM SERVES 4

2/3 cup dark 1/2 cup unsalted butter, softened 1/4 cup honey 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/8 teaspoon ground cloves pinch of salt 3/4 cup spiced rum 2 cups boiling water 4 cinnamon sticks, for garnish

1. Using an electric mixer, beat the brown sugar, butter, honey, cinnamon, nutmeg, cloves, and salt in a medium bowl until smooth. 2. Add rum and boiling water to the butter mixture. Stir until butter is dissolved. 3. Divide the buttered rum between 4 mugs. Garnish with cinnamon sticks. Sip and enjoy! 10 How to STOP the Grinch From Stealing Breakfast BY: RYAN SCHAEFER

He is as cuddly as a cactus, as charming as an eel, and he is trying to STEAL (not just a bite), but your entire breakfast meal! Hurry, gather your family, step into the kitchen and get ready to cook. For there is only ONE special way to STOP the GRINCH food crook.

Follow these recipes, have fun and help clean. This breakfast will be delicious, unforgettable, and the most colorful that you’ve seen. The secret is out, prepare this cuisine. The key to stopping the Grinch is the color GREEN!

Grinch Kabobs Serves: 8

Ingredients: 1 banana, sliced 8 strawberries, tops sliced 8 grapes 8 mini white marshmallows 8 toothpicks

Directions:

1. Slice banana into discs, set aside. 2. Cut tops off of strawberries, set aside. 3. Pull grapes from vine, set aside. 4. Take one toothpick and push onto it: one grape, one slice of banana, one strawberry, one small marshmallow and 11 ta-dah, you have a mini Grinch kabob. Grinch Pancakes Serves: 8-10 pancakes Ingredients: 3/4 cup whole milk 2 tablespoons white vinegar (or lemon juice) 1 cup all-purpose flour 2 tablespoons granulated sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt Cream Cheese 1 large egg 2 tablespoons butter, melted Whipped Cream lime green food coloring/gel & Pomegranate Hearts cooking spray Ingredients: Directions: 2 ounces cream cheese, softened 1/4 cup powdered sugar 1. Combine milk with vinegar in a medium 1 teaspoon vanilla extract bowl, whisk and set aside for 5 minutes. 1 cup heavy whipping cream 2. In a medium bowl, whisk together flour, 1/4 cup pomegranate seeds sugar, baking powder, baking soda, and Directions: salt. Set aside. 3. Whisk egg, melted butter and green food 1. In a large bowl, beat cream cheese and coloring into milk mixture. powdered sugar, until well combined. 4. Pour the flour mixture into the wet 2.Add whipping cream and vanilla extract ingredients and whisk until lumps are and beat for 2 minutes until light and gone. Do not overmix, it keeps the fluffy. pancakes fluffy! Assembly: 5. Heat a large skillet over medium heat, and 1. Stack pancakes as tall as you can! coat lightly with cooking spray. 2. Top pancakes with a dollop of whipped 6. Pour 1/4 cup of batter onto the skillet, and cream and sprinkle with pomegranate cook until bubbles appear on the surface. hearts to keep the Grinch far from your 7. Flip with a spatula, and cook until breakfast! browned on the other side. 12 The Power of Homemade Peppermint Peppermint Extract Ingredients:

their spicy cuisines have been 2 cups peppermint leaves BY: KIRSTEN HALL 1-2 cups vodka (enough to cover the mint adding mint to their dishes as a by at least an inch) cooling mechanism for centuries. 1 vanilla bean (optional) Happy December! What a In American cooking, we see Directions: perfect time to shine a spotlight on peppermint used most prevalently one of our favorite holiday flavors. in holiday baked goods for its 1. Harvest and wash mint PEPPERMINT! festive flavor. Peppermint thoroughly in cool water The peppermint plant is a extract is the number one ingredient removing dirt and bruised leaves. natural hybrid of the water mint and choice for adding that punch of minty flavor to all the season’s the spearmint plants, two of the 2. Remove stems from leaves nearly 600 varieties of existing mint goodies. and discard. plants. It was first cultivated in Peppermint extract is made by 3. Tear or gently chop leaves. England in the 1700’s and used extracting the peppermint oils from its leaves and then diluting it with Try not to lose all of your mint medicinally. Historically the mint oils to your cutting board. plant has been used to ease stomach water and/or alcohol to lessen its Stacking your mint leaves and ailments all the way back to the pungency. Commercially, mint oil giving them one quick rough days of the ancient Greeks and is most commonly extracted by chop will do! using heat and steam. The heat Romans. Today, the holistic use of 4. Place leaves in a pint or causes the mint oils to evaporate peppermint stretches from a tummy larger sized mason jar. tamer to a pain reliever and is even out of the leaves which then can be used for its mood calming effects. condensed and separated out to 5. If adding vanilla, slice vanilla bean in half lengthwise Peppermint is primarily make peppermint extract. If your mint went wild in your to expose the seeds and add it cultivated for its oil, which is where to the jar with the mint. most of the active ingredients of the garden this year, try our recipe for plant are found. That cooling making your own peppermint 6. Pour vodka into jar, covering sensation that you experience when extract at home. the leaves by at least an inch. This accessible extract can be eating, chewing, or breathing in 7. Now, you wait. Cover jar with easily added to baked goods or a something that contains peppermint lid and store it in a cool dark comes from menthol, one of the warm cup of cocoa on a cozy place for 4-6 weeks. After a active ingredients found within its winter evening. During the winter few weeks, give your extract a taste. If it isn't minty enough, oil. Even when the mint you’re season when its common to consume rich and heavy dishes, use give it another week before eating is room temperature or hot, testing again. the menthol compounds in the oil your peppermint extract to calm sends a message to your brain that your tummies and enjoy its festive 8. strain out the mint leaves you’re consuming something cool. flavor all at the same time. and Transfer to a clean container until ready to use For this reason, cultures known for 13 Ingredients: Double FOR THE COOKIES: 1 1/4 CUP ALL-PURPOSE FLOUR 1/3 CUP COCOA POWDER 1/2 TEASPOON BAKING POWDER Chocolate & 1/2 TEASPOON BAKING SODA 1/4 TEASPOON SALT 1/2 CUP BUTTER 3/4 CUP SUGAR 1 EGG Peppermint 1/4 TEASPOON PEPPERMINT EXTRACT 1/2 CUP CHOCOLATE CHIPS 10 PEPPERMINT CANDIES, CRUSHED

FOR THE DRIZZLE: Cookies 1/2 CUP WHITE CHOCOLATE CHIPS 1 TEASPOON COCONUT OIL BY: KIRSTEN HALL

Directions:

1. Preheat the oven to 350°F and line a baking sheet with parchment.

2. In a medium mixing bowl combine the flour, cocoa, baking powder, baking soda and salt.

3. In a the bowl of your stand mixer (or in a medium mixing bowl using an electric hand mixer) cream together the butter and sugar on medium- high until the mixture is light and fluffy. Scrape down the sides of the bowl as needed.

4. Add the egg and peppermint extract and mix again until combined.

5. Turn the mixer down to low and add the flour mixture slowly, until just combined.

6. Add the chocolate chips and mix again until just combined.

7. Scoop heaping tablespoon sized balls onto the prepared baking sheet about 1 1/2 inches apart.

8. Press down gently on each ball of dough to slightly flatten it.

9. Place the peppermint candies into a zip top bag and crush them by banging them with a rolling pin until they are broken into pieces about the size of peas.

10. Sprinkle the top of each cookie with the crushed candies.

11. Bake for 12 minutes in a the preheated oven, or until edges have set and the centers are still soft. Set aside to cool.

12. Place the white chocolate chips and coconut oil into a microwave safe dish.

13. Microwave in 20 second increments until smooth and melted.

14. With a spoon drizzle the white chocolate over the tops of the cookies. Enjoy!

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