Holiday Brunch with Betty Rosbottom

Wednesday December 9, 2026 6:30-8:30 PM

In-person Demonstration 

‘Tis the season for entertaining, so why not treat family and friends to a special holiday brunch!
The meal begins with cups of warm mulled cider and a baked Camembert cheese topped with homemade apple chutney. To anchor this meal, Betty will show you how to prepare a beautiful Gratin of Eggs, Shitake Mushrooms and Black Forest Ham enhanced with cream and grated Gruyère. Melon marinated in Pernod and fresh mint makes a simple but beautiful side as does a salad of radicchio, baby spinach, and red grapefruit. Individual dark chocolate and chestnut pots de crème topped with rum whipped cream are a memorable finale.

Warm Mulled Cider with Butter, Brown Sugar, and Spices
A fragrant brew that takes only minutes to prepare by simmering fresh cider with melted butter, brown sugar, and spices. An optional touch of Bourbon or brandy plus sliced apples and oranges round out the flavorings.

Baked Camembert Topped with Apple Chutney A round of Camembert topped with a homemade apple chutney is baked in the oven until warm and softened, then served with crisp crackers.     

Gratin of Eggs, Shiitake Mushrooms, and Black Forest Ham
Lightly toasted baguette slices are arranged in a baking dish and topped with sautéed shiitakes and leeks, plus julienned ham. A mixture of eggs, cream, and Gruyère is added, then the casserole is baked until golden and set.

Melon with Pernod and Mint
Slices of cantaloupe or honey dew are marinated in a sugar syrup scented with Pernod (anise scented liqueur) and mint leaves. For serving, the slices are speared on bamboo skewers.

Radicchio, Red Grapefruit, and Baby Spinach Salad
A colorful mélange of torn radicchio leaves, baby spinach and deep red grapefruit segments are tossed in a red wine vinaigrette dressing.

Dark Chocolate and Chestnut Pots de Crème with Rum-Whipped Cream
These creamy French-style puddings, flavored with dark chocolate, chestnut purée, and rum, are garnished with dollops of whipped cream and shaved chocolate.

Instructor: Betty Rosbottom

In-Person Fee: $90.00