Highlights From Passion for Spices Cooking Camp Week 2: Arts and Science

This week the Passion for Spices Around the World Cooking Camp had its “Arts and Science” theme. Each day we implemented certain elements of the art and science involved in the cooking process, and showcased that to the campers. We had guest chefs like Executive Pastry Chef John Sauchelli from Fiddlers Elbow Country Club, and Chefs Klaus Krosteiner from Public House: A Farm to Table Restaurant in Mountainside.

Day 1: Cheese Making

Our first day at camp was focused on the science of cheese making. The campers learned important facts about the origin of cheese and the process of making cheese. Students learned the coagulating process involved in making cottage cheese from scratch. The campers also learned how to make fondue using various cheeses like cheddar and gruyere. It was surely a gouda day!

Day 2: Christmas in July

Day two was an exciting day for campers as they worked on gingerbread houses in the scorching month of July. Executive Pastry Chef Sauchelli and his two daughters led the way in this amazing workshop where each team created their own gingerbread house. It was a great activity for the campers to showcase their creativity. For example, one of the teams lost part of their house, and so they decided to create a deck out of it. We are very proud to see this creativity in our young chefs. Despite having no snow, it was still a great Christmas!

Day 3: Bread and Biscuits

Our third day was centered on Bread and Biscuits. The students had fun smashing bananas to make our delicious banana bread. They made the basil biscuit dough from scratch, and shortcakes with strawberry butter.

Day 4: Frozen Treats

Day 4 was all about frozen treats, where all the kids screamed for ice cream. They had the opportunity to learn how to make ice cream from scratch. They made a variety of frozen treats such as Vanilla and Chocolate ice cream and a Raspberry Sorbet from fresh raspberries. They also learned to make Crème Catalane from scratch. All the fruits and dairy products were from local farms, which was evident in the taste of the treats.

Day 5: Chocolate Celebration

Our last day together, we had a big chocolate celebration. The students learned from Chef Scott the science of chocolate, which included how to temper the chocolate, and how to melt chocolate the right way. The campers loved the chocolate waffles, the chocolate dipped fruits, and especially the chocolate mousse. It was a sweet way to finish our eventful week.

We are looking forward to seeing you at Around the World Cooking Camp Week 3: Farm to Table.

Highlights From Passion for Spices Cooking Camp Week 1: Foods of the World

Our first day of camp we focused on Latin American food. Chef Scott led us in cooking tamales filled with chicken, Sopes with Spanish Cruda, and homemade Spanish Tortillas.  Students learned how to prepare, season, and cook chicken, using new knife skills. It was clear the campers loved the exotic flavors as all the food was gone within minutes!!

Day two was all about Chinese Take-out. With the help of Chef Shaun, we made Wonton in Rich Broth, Fried Rice and General Tsao’s Chicken. One of the favorite days of the campers for both the preparation and the flavor of the food! In addition, we continued to bond as a group playing games such as ‘Vampire’, ‘Mafia’, and Uno. 

Moving on from Asia to Europe, on our third day of camp, we took a trip to France. We had so much fun making soufflé, croque madame, and fresh fruit sabayon. Many of these dishes were new to our campers, but the croque madame was definitely a group favorite. A shout out to Chef Shaun for all the French fun!

Italian food is always a house favorite, but it is not too often that you have the opportunity to make Gnocchi, Ravioli, and Tiramisu from scratch! Welcoming back Chef Scott, we made for the gnocchi and ravioli and filled the ravioli with ricotta cheese. Topping off this delicious meal with red sauce and pesto, both made by our campers, we enjoyed an Italian feast together!!

Our last day together, we continued our flavor journey stopping a bit closer to home. We used Cajun spices and flavors to make Stuffed Mirlitons, Jambalaya and Bananas Foster. This was a great way to wrap up our first week!

It was so much fun to cook, play and enjoy all of our delicious food with the campers. We hope to see you join in on the fun in our next two weeks of camp!

Passion for Spices Team is Gearing for our Annual Summer Cooking Camp

Week 1: Foods Of The World
July 8-12

We at Passion for Spices are very excited to start this year’s Around the World Summer Camp! s. The young chefs will learn about the recipes and will also learn about the history and culture of the regions that inspire food. We are looking forward to welcoming our campers to our Around the World camp. The kids will have great experience of learning food ingredients and techniques, while enjoying a culinary journey. The campers will enjoy generous portion of the food they prepared and get to experience the various food cultures.

Day 1: Latin American

To kick off the week, we are bringing Latin America to our camp! The kids will learn how to make tamales from scratch as well as well as Sopes with Salsa Cruda, and Spanish Tortillas!

Tamales

Day 2: Chinese

The second day will include popular Chinese dishes that you might be familiar with such as Wonton in rich broth, and General Tsao’s Chicken. The children will also learn how to make their own fried rice!

Wonton in Rich Broth

Day 3: French

We are taking the classical cuisine of France to your kids on day three. Dishes that will be made include Soufflés, Croque Madame, and Fresh Fruit Sabayon.

Fresh Fruit Sabayon

Day 4: Italian

On day four we bring indigenous and classical Italian dishes to your children. They will learn how to make fresh pasta from scratch including Gnocchi and Ravioli, as well as a Tiramisu for dessert.

Tiramisu

Day 5: Cajun

On our final day of camp, we bring the culture of Southern America to the campers! Our cajun day consists of dishes like Jambalaya, Stuffed Mirlitons, and Bananas Foster.

Click below to see the details and registration for other weeks of camps that we offer:

Passion for Spices Celebrates Moms Around the World

Passion for Spices Team wishes you a Happy Mothers Day. Mothers Day is not only a celebration of mothers, but a reminder of the love and care that every mother selflessly gives to their families. The importance of mothers is apparent through their widespread celebration through many cultures.

Ancient Greece

Photo Credits: The Golf Club

Mothers Day dates back all the way to ancient Greek culture, where people would honor the Goddess Rhea, a mother of many deities in Greek Mythology.

India

Photo Credits: Aditi Banerjee

Today, mother’s day is prevalent throughout the world, such as in Indian culture where there is an entire 10 day festival to honor the Goddess of Mothers, Durga.

Ethiopia

Photo Credits: Borgen Project

Across the globe in Ethopia, at the end of the rainy season in fall mothers are honored for three days. Sons and daughters will prepare them a meal while the men in the family sing songs to the mom.

Many of you can remember the affection that your moms gave, and the food memories in the kitchen , where the main ingredient was always love. We offer you a way to create more memories with your Mom, and enjoy our Mother’s Day Special cooking class, where we will guide you through a memorable night of gourmet cooking. We have many options of adult cooking classes, suitable for all types of different diets, and even a Families Cooking Together program to spend time with your family in our special program in the Summer. Hope all of you have a special day, spending quality time with your mom. Please enjoy our Spiked Raspberry Lemonade recipe, courtesy from Passion For Spices.

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Spiked Raspberry Lemonade

Ingredients:

1½ oz citrus flavored vodka

¾ cup ginger ale

½ cup raspberry puree

1¾ cup soda

1 tsp sugar

2 lemons, juiced

¼ tsp ginger juice (from smashing 2 inches of ginger)

Fresh raspberries (for garnish)

Lemon Rind (for garnish)

Procedure:

1. In a pitcher add lemon juice, ginger juice, ginger ale, and raspberry puree. Mix well.

2. In a cocktail shaker, add sugar, vodka, raspberry lemonade mixture, and shake well.

3. Pour this in a highball glass over ice, and pour soda over it gently. Garnish with raspberries and lemon.

A Sweet Easter Treat for You and Your Family

Everyone looks forward to Easter after a long winter. It is always great to be gathering around the table with your loved ones for a spring holiday. The dessert to cap off your family meal should be a celebration of spring as well as this religious holiday. Panna Cotta with Berries is the perfect, light treat, with seasonal fresh fruits, that everyone can enjoy. This can be made ahead of time so that you have one less thing to worry about for your Easter feast.

Panna Cotta with Fresh Berries

Makes 8 Servings

Procedure:

1. On medium heat, take a saucepan and add the half cup of water. Now sprinkle the gelatin and mix until the gelatin dissolves, and let it cool.

2. Take another bowl to mix the cream cheese, heavy cream, and condensed milk. Mix them until they come to a smooth consistency.

3. Now add the vanilla, lemon zest, and lemon juice into the mixture and stir well.

4. Now add the gelatin mixture into the bowl, and mix well.

5. Pour the mixture into small molds, and put it into the refrigerator for 2 to 3 hours to set.

6. Before serving, decorate with berries.

Click here for our previous Passover blog that includes a traditional recipe adapted from the Indian Jewish Culture.

Ingredients:

1 cup cream cheese

1 tin heavy milk

½ tin condensed cream

1 tsp vanilla

1 lemon (zest)

1 lemon (juice)

1 tbsp gelatin

½ cup water

1 cup of fresh seasonal berries