Cooking School

Meghan Sedivy, Registered Dietitian from Fresh Thyme Market, demonstrates how to make a creamy avocado chocolate mousse. To make, you will need, 1/2 cup bittersweet chocolate chips (melted), 4 ripe avocados, halved, seeded, and peeled, 2/3 cup Fresh Thyme organic maple syrup, 1/2 cup unsweetened baking cocoa, 1/4 cup almond milk, 2 teaspoons vanilla extract, 1/8 teaspoon Fresh Thyme fine sea salt and fresh pomegranate seeds and mint, for garnish. To make the mousse, start by melting the chocolate chips in a microwave-safe bowl on medium heat, stirring every 30 seconds until smooth. Then, combine the avocados, melted chocolate, maple syrup, cocoa powder, almond milk, vanilla extract, and sea salt in a blender or food processor. Blend until smooth, and let it chill in the fridge for two hours. When you?re ready to serve, top it with fresh pomegranate seeds and mint for a festive pop of color. For locations and more visit, freshthyme.com.

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No time for turkey? Chef Ryan Salter offers baked chicken and hen ideas.

Patrick and Sharise Peteet demonstrate how to make sweet potato yeast rolls for Thanksgiving. Peteet's Famous Cheesecakes is located on West Nine Mile Road in Oak Park. For more visit, peteetscheesecakes.com.

Chef Pete Gonzalez, the executive chef at The Atheneum Suite Hotel, and Anthony Taylor, the hotel's catering manager share details about The Atheneum's Thanksgiving brunch. For details and more visit, atheneumsuites.com.

Some tips from Chef Kelli Lewton on how to elevate your holiday treats. https://www.twounique.com/

Chef Kelli Lewton from Two Unique Caterers & Event Planners demonstrates how to add new twists to traditional Thanksgiving dishes. https://www.twounique.com/

Irish Tavern in Lake Orion, formerly known as Fork 'N Pint, has been rebranded and reopened in early November. Chef Nicholas Ortega and co-owner, Ted Teeter, talk about the transformation and demonstrate how to make their bread pudding. Irish Tavern is located at 51 N. Broadway Street in Lake Orion. For more visit, itlakeorion.com.

Experience Zuzu's executive chef, Jordan Hoffman, demonstrates how to prepare a truffle scallop roll. Experience Zuzu is located at 511 Woodward Avenue in Detroit. For more visit, experiencezuzu.com.

Cinnamon Peach Buttercream Frosting INGREDIENTS: 1 cup Butter, slightly softened (We use Salted Sweet Cream Butter) 2-3 teaspoons Vanilla Extract 1 pound Powdered Sugar (or 4 cups) 1-2 tablespoons Milk (as needed) 3 tablespoons s of peach juice 1 tablespoon of cinnamon Add the “slightly softened” Butter (somewhere in between straight out of the refrigerator and room temperature) to the mixing bowl along with the Vanilla Extract. Mix the Butter and Vanilla together until they are fully combined (about 2 minutes on medium speed.) You want the Vanilla to fully meld with the Butter to get the best-flavored frosting possible. Scrape the sides of the bowl down before moving on to the next step of the recipe. Measure 1 pound of Powdered Sugar. If you don’t have a food scale, the equivalent is 4 cups. Add the Powdered Sugar to the mixing bowl. Add cinnamon and peach juice Start your mixer (or electric beater) on the lowest setting. Keep on low until the butter and sugar are incorporated (about 30 seconds). Stop the mixer and scrape down the sides of the bowl. Increase the mixer speed to medium-high and mix for 30-45 more seconds until the frosting starts to be light and fluffy. Smooth into your cake layers How to get your cake! Available for one day only at the Eastern Market Holiday Market on next Tuesday 11/26 from 10am - 3pm or until sold out in shed 3.

Chef Kayrone’s Jerk Turkey Ingredients: • 1 tablespoon allspice (ground) • 1 tablespoon thyme (dried, or fresh if possible) • 1 tablespoon cinnamon (ground) • 1 tablespoon nutmeg (ground) • 1 tablespoon brown sugar • 1 teaspoon salt • 1 teaspoon black pepper • 1–2 scotch bonnet peppers (adjust based on desired spice level), seeded and chopped • 6 cloves garlic, minced • 1 medium onion, chopped • 4–5 green onions, chopped • 2 tablespoons soy sauce • 2 tablespoons vegetable oil • 1/4 cup fresh lime juice (or juice of 2 limes) • 1/4 cup fresh orange juice (optional) Instructions: 1. Blend Ingredients: Combine all ingredients in a blender or food processor until you have a smooth paste. 2. Marinate Turkey: Rub the jerk seasoning thoroughly over your turkey. For best results, marinate in the refrigerator for at least 4 hours or overnight. 3. Cook Turkey: bake the turkey at 350 degrees. Basting with any remaining marinade during cooking will deepen the flavor. ● Unstuffed Turkey: Cook 13 mins per pound ● Stuffed Turkey: Cook 15 min per pound Balsamic Roasted Butternut Squash Ingredients: ● 1 medium Butternut Squash ● 2 Tbsp Olive Oil ● 1 ½ Tbsp Balsamic Vinegar ● Salt and pepper to taste Directions: 1. Begin by pre-heat the oven to 350 degrees F and line a baking sheet with parchment paper. 2. Peel and dice the butternut squash into about ½ inch cubes. 3. Toss in a medium-sized bowl with about 1 TBSP of olive oil, 1 ½ Tbsp of balsamic vinegar, and a few pinches of salt and pepper. 4. Spread onto the baking sheet covered with parchment paper, a bake for 15-20 minutes until tender and slightly browned.

Besa's executive chef Nick Geftos joined the Nine to showcase french onion soup stuffing. Besa is located at 600 Woodward Avenue in Detroit. For more visit, besadetroit.com.

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