Summary
Clark College culinary students get bold in creating Thanksgiving sides and desserts
If you vowed not to tinker with your Thanksgiving Day dinner menu after Aunt Ruth brought that awful wheat-germ casserole, Clark College culinary students offer recipes that could change your mind.See the full content of this document
Extract
Daring to Delight
Instead of green-bean casserole, how about collard greens slow- cooked with ham hock? Instead of sweet potatoes with marshmallows, how about mashing the spuds for a casserole spiked with vanilla extract? How about mangoes in your stuffing? Pumpkin creme brulee instead of pie? Or pumpkin pie served in actual pumpkins?
Larry Mains, director of Clark's culinary program, set his students loose on Thanksgiving side dishes and desserts."The students are pretty daring," Mains said. "We encouraged them to experiment."You can, too. Below is the recipe for Sweet Potato Casserole. The remaining recipes are inside.SID...See the full content of this document
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