Thanksgiving Favorites with Betty Rosbottom

Wednesday, November 18, 2026 6:30-8:30 PM

Zoom Cooking Class

It’s time to add some new dishes to your Thanksgiving menu! Betty Rosbottom is sharing her all-time favorite recipes for this special holiday cooking class. From Appetizers, dressings, sauces and sides.  This class will brighten up your table and surprise your guests with a new take on their holiday favorites. Make sure you stay tuned for her showstopper dessert! Betty will demonstrate her spiced pumpkin roll with toffee cream filling finished with a warm caramel sauce. Recipes will include make ahead instructions plus tips for marketing and presentation.

Pistachio and Goat Cheese Coated Grapes
Wrapped in creamy goat cheese scented with mint, then coated with chopped pistachios, these delectable green grapes can be made 2 days ahead and offer an enticing combination of flavors and textures. 

Sourdough Bread Dressing with Roasted Vegetables and Mushrooms
Roasted root vegetables combined with toasted sourdough bread cubes plus seasonings of thyme, rosemary and sage distinguish this bread dressing from others. Vegetables can be roasted and bread cubes toasted a day ahead, so only a quick assembly is needed before baking.

Sweet Potato Gratin with Orange and Honey
Prepared in a unique way, sweet potatoes are grated, tossed with orange juice, brown sugar and spices, and then baked and drizzled with honey. A delicious side to the Thanksgiving bird.

Haricots Verts with Caramelized Shallots
Haricots verts, or tender young green beans, are blanched until just tender, then topped with shallots that have been slowly sautéed in butter and olive oil until golden brown.

Cranberry Pear Chutney (Recipe will be included and dish sampled, but not demonstrated.)
A glistening mixture of cranberries and diced pears is simmered in cider, vinegar, and sugar along with chopped ginger and a hint of red pepper flakes.

Spiced Pumpkin Roll with Toffee Cream Filling and Warm Caramel Sauce
Pumpkin purée, along with ginger, cinnamon, and allspice, flavors this cake roll, while the whipped cream filling is enhanced with bits of English toffee and a bit of rum. The chilled cake is served sliced, then drizzled with warm caramel sauce.

Instructor: Betty Rosbottom

Zoom Fee: $30.00