Photos Speak 1,000 Words

Cotton Candy Wrapped Around Bacon

Enough Said in this Blog!

Chef 0 - Kids 1: Kids win me over! "All Classes are Free"

Frees Kids Cooking Classes 
brought to you by
New Dream Catering and My Charleston Photo

To view more photos of kids class
CLICK HERE

Big Thanks to Kate Connor (middle of picture) for her most wonderful help.

Our first trial free kids cooking class was such fun and such a huge success that I am waiving the $15.00 price and will be doing all cooking classes for free. THAT'S RIGHT FREE! I don't have it in my heart to charge for such pleasure.The feeling I had going home from my first cooking class for kids was so great, that money could only tarnish that kind of feeling.

Me and Mini Me sharing the cookie he made me :)

Big Thanks To  
Photographer Jeni Roni 
and 
The Charleston Spice and Tea Exchange
For helping making this class a huge success!

The Next Cooking Class is: PIZZA From Scratch, making, rolling, flipping dough in the air, and adding their own toppings to make it as special and unique as they are.

First Contact First Serve: All classes hold 12 kids only

Click Here to RSVP

Tuesday 

 January 4, 2011

5pm-7pm

Ages 7-14

Brought to you by: 

New Dream Catering and My Charleston Photo

2284 Savannah Highway

Charleston, SC 29407

Homemade Gift Ideas: Bacon Brittle

Who Wouldn't Want This For A Gift?

BACON BRITTLE   Yields 12 Servings

Thyme, finely chopped	2 TBS
Old Bay	1 tsp
Kosher salt	7 tsp
Cayenne	1 tsp
Dry mustard	1 tsp
Peanuts, unsalted, roasted	6 C
Maple syrup	1 C
Bacon, cooked, finely chopped, with its fat	4 Oz
Instructions:
1. Preheat convection oven to 275 degrees F, with fan on low.
2. Place thyme, Old Bay, salt, cayenne and dry mustard in a small bowl and stir to combine.
3. Put peanuts in large bowl. Add maple syrup and bacon (with its fat) to peanuts and stir thoroughly to coat.
4. Add herbs and spices to peanuts and stir thoroughly to coat.
5. Lightly oil 2 half-sheet trays and divide peanuts between trays, spreading evenly. Bake peanuts in center of oven for 30 minutes, stirring after 15 minutes. Lightly oil another sheet tray. Remove peanuts from oven and cool on original sheet trays for a few minutes. Transfer peanuts to new sheet tray, stirring to coat, breaking up any clumps of bacon and coating brittle with warm sugar.
6. Let cool completely before breaking up brittle chunks and storing them in small jars.

FREE Kids Cooking Class, Gingerbread Houses!

WOOOHOOO!!! FREE COOKING CLASS FOR KIDS!

Come join me in this fun & free cooking class. We are making Gingerbread Houses with all the fixings. We all ready have half the class filled and want just a few more.

Date

Tuesday December 21st

Time  
5pm-7pm

Location

New Dream Catering

2284 Savannah Highway

Charleston, SC
843.45.4849

Ages
7-14 years old

This will be a great time for the kids. 
You may drop your kids off or stay for some wine and cheese in our tasting room.

TO RSVP

Click Here! 

Yes, they will be able to take there Gingerbread House Home With Them!

This is the kind of fun everyone deserves!

APRICOT CORNBREAD TOPPED WITH CANDIED BACON AND MAPLE ICE CREAM

New Dream Catering, Taste The Dream!

APRICOT CORNBREAD TOPPED WITH CANDIED BACON AND MAPLE ICE CREAM    Yield: 12 servings (one 8-inch square cake) Butter as needed Flour 3/4 C, plus as needed Bacon, slices, small dice 3 each Cornmeal 1 1/4 C Baking powder 2 tsp Baking soda 1/2 tsp Salt 1/2 tsp Sugar 1/4 C Eggs, lightly beaten 2 each Buttermilk 3/4 C Milk 1/2 C Honey 3 TBS Molasses 1 TBS Apricots, dried, thinly sliced 1/2 C Maple Ice Cream                                          as needed Instructions: 1. Preheat oven to 325 degrees F. Butter and flour an 8-inch square baking pan; set aside. Fry bacon until crisp in a large skillet. Drain bacon on paper towels; reserve. 2. Combine flour, cornmeal, baking powder, baking soda, salt and sugar in a large bowl. Whisk to blend, then form into a mound and make a well in center. Pour eggs, buttermilk and milk into well; stir with fork until lightly combined. 3. Add honey, molasses, apricots and bacon bits to batter and mix until evenly combined. Pour into pan and bake until it has risen and center is firm and dry when a toothpick is inserted, about 35 minutes. Allow to cool, then cut into small squares and serve with a dollop of maple ice cream on top.