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Holiday Inspirations

Get festive for the holidays with good food and tasty treats.

Denotes a hands-on PCC Cooks class.
Vegetarian
Appetizers in 20 Minutes or Less

Erin Coopey

As your dance card fills up with all manner of seasonal activities, wouldn’t it be nice to have a few easy, fallback appetizers that work for any occasion? Join Chef Erin for an entertaining class making quick, delicious appetizers just right for the season. You’ll join Erin hands-on to prepare Bourbon Brie (a quick baked brie with a bourbon and brown sugar glaze); Orange Canapés with Goat Cheese and Cranberry Chutney; Moroccan-spiced Bean Dip; Arugula and Edamame Crostini; Asiago-stuffed Dates with Smoked Paprika; Sugar and Spice Nuts; and Baked Olives in Red Wine. Vegetarian with dairy; no eggs.

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Denotes a hands-on PCC Cooks class.
Vegetarian
Brittles and Barks!

Laurie Pfalzer

Take the mystery out of candy making with these simple and luscious confections. Laurie will expertly walk you through the chocolate tempering process with a variety of chocolates, and garnishes including nuts, dried fruit and classic candy canes. Learn how to make nut brittles working with nuts, citrus zest and herbs. You'll make Dark Chocolate, Pistachio and Cranberry Bark; White Chocolate and Candy Cane Bark; and Almond Brittle with Rosemary and Orange. Learn to package your confections beautifully for perfect holiday gifts. Vegetarian with dairy; no eggs.

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Denotes a hands-on PCC Cooks class.
Vegetarian
Christmas in Denmark

Birgitte Antonsen

Join in for some Danish holiday cheer! We will work hands-on in small groups to create some traditional goodies made at Christmastime in Denmark. Learn how to make homemade Marzipan, to layer with Danish Nougat (hazelnut chocolate truffle) and dip into warm, melted chocolate to create homemade confections. You’ll also sample Gløgg, a traditional Scandinavian hot spiced drink, served with Æbleskiver (irresistible pancake puffs). Birgitte will also show you how to use marzipan to make Napoleon’s Hats (almond-filled pastries shaped like three-cornered hats). Vegetarian with eggs and dairy.

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Gluten free
Denotes a hands-on PCC Cooks class.
Vegetarian
Cultured Thanksgiving

Birgitte Antonsen

Cultured and fermented foods date back to a time before modern food preservation methods and still have a useful place on the modern holiday table. Today we know that these enzyme-rich probiotic superfoods aid digestion and detoxification and boost immunity; and the sour flavor helps curb sweet cravings. Join Birgitte as she guides you through the process to prepare a variety of cultured foods with a holiday twist. The foods we’ll prepare together are Cultured Cranberry Chutney; Sprouted Lentil Stuffing; Herb Biscuits with Homemade Cultured Butter; Cultured Spiced Cider; and for dessert, a Chai Cultured Ice Cream. Vegetarian with eggs and dairy; no gluten.

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Denotes a hands-on PCC Cooks class.
Vegetarian
Handmade Chocolate Truffles

Laurie Pfalzer

All new recipes! Learn the secrets to creating decadent chocolate truffles filled with chocolate ganache. Laurie will discuss the different types of chocolate, ganache and finishes as she demonstrates the chocolate tempering process and how to make silky smooth ganache. You’ll get to try your hand at rolling and dipping the truffles to make classic confections such as Dark and Stormy Truffles (with dark rum and ginger), Dark Chocolate Raspberry Truffles, and Dark Chocolate and Grand Marnier Truffles. At the end of class, you will leave with a delightful little package of truffles and the enthusiasm to make more as beautiful gifts. Vegetarian with dairy; no eggs.

Locations, dates and times »

Gluten free
Vegetarian
Denotes a demo PCC Cooks class.
Holiday Baking for Food Sensitivities

Shari Roberts

For people with dietary restrictions, the holidays are often a time when ingredient limitations are most keenly felt. But you or your loved ones don’t need to feel left out of the feasting. Shari will show you how to prepare some holiday classics free of gluten, dairy, eggs and soy, using her training as a chemist and decades of home baking experience. She’ll demonstrate three holiday meal elements: Streusel Apple Pie, Gingerbread Cake and Seeded Dinner Rolls. She’ll also offer advice on how to convert your own favorite traditional recipes to meet these dietary challenges. As a bonus, Shari will discuss gluten-free gravy. Vegetarian; no dairy, eggs, soy or gluten. Recipes do include nuts and honey.

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Vegetarian
Denotes a demo PCC Cooks class.
Holiday Gifts from the Kitchen

Denise Fong

Make the holidays more personal by creating gifts with your own hands tailored to the culinary interests of the friends and family on your holiday list. Denise will demonstrate a stocking full of doable ideas, and you’ll sample Lavender Honey, Chili Lime Cashews, Coconut Granola and Apple Cranberry Jam. She’ll also talk about some bonus gift ideas — Zippy Hot Sauce, A Trio of Flavored Salts, Dilly Beans and Quiet Spirit Tea. You’ll go home with great plans for checking names off your list, plus a gift for you of one of the examples from class. Vegetarian; no dairy or eggs.

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Vegetarian
Denotes a demo PCC Cooks class.
Iole's Famous Holiday Biscotti

Iole Aguero

If you ask a sampling of PCC Cooks students what they make every year at the holidays, many will tell you, “Iole’s Biscotti!” These twice-baked Italian cookies are delicious on their own and a perfect companion to afternoon tea or coffee. Best of all, they make wonderful (and eagerly anticipated) holiday gifts. This year, Iole will demonstrate three fabulous flavors: Chocolate Almond; Cardamom; and Hazelnut Orange dipped in Chocolate. She’ll also demonstrate easy, beautiful and elegant ways to wrap and present your gifts to the special people on your list. Vegetarian with dairy and eggs.

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Denotes a hands-on PCC Cooks class.
Russian New Year

Irina Vodonos

On New Year's Eve, shortly before the clock strikes midnight, Russians sit down for a festive meal that will last into the early hours. Prepare for the New Year by learning to make five kinds of traditional Zakuski, or hors d'ouevres, including Garlicky Cheese Spread; Georgian White Bean Salad with Herbs; Beet Salad with Walnuts; Mushroom “Caviar”; and Olivier Salad. The delicious dishes you prepare will be served alongside a selection of cured meats, fish, cheeses and bread for make-your-own open-faced sandwiches. Start a new tradition for New Year’s or any special gathering! With dairy and eggs; meat and seafood optional.

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