{"id":11532,"date":"2013-11-20T17:39:37","date_gmt":"2013-11-20T17:39:37","guid":{"rendered":"http:\/\/independentweekender.com\/?p=11532"},"modified":"2013-11-27T16:52:04","modified_gmt":"2013-11-27T16:52:04","slug":"culinary-arts-students-offer-traditional-fare-with-a-twist","status":"publish","type":"post","link":"https:\/\/www.greenstreetdata.com\/PS\/2013\/11\/20\/culinary-arts-students-offer-traditional-fare-with-a-twist\/","title":{"rendered":"Culinary arts students offer traditional fare with a twist"},"content":{"rendered":"
\"Students<\/a>

Students helping out with last Thursday\u2019s buffet included, from left, Kennedy Finch, Hailey Bomboy, Breanna Dilmore, Briana Deacon, Cameron White and Courtney Norcross. STAFF PHOTO\/ROBERT BAKER<\/p><\/div>\n

BY PAT FARNELLI<\/strong><\/p>\n

Planning your Thanksgiving menu? Looking for unique approaches to traditional dishes, or a way to spark up the basic elements of turkey, apple, squash, corn, cranberries and pumpkin?<\/p>\n

Three culinary arts students at the Susquehanna County Career and Technology Center were given the task of planning a Thanksgiving luncheon and devised a traditional Thanksgiving menu with a few twists.<\/p>\n

Briana Deacon, Breanna Dilmore, and Hailey Bomboy worked together to come up with the feast served Thursday, Nov. 14 at SCCTC\u2019s \u2018Touch of Class\u2019 restaurant.<\/p>\n

A “creamy pumpkin soup” had a curried, Indian flavor and bisque appearance, but included some tiny diced cooked vegetables.<\/p>\n

The entrees included bacon-wrapped, apple walnut stuffed pork roast; tangy honey-glazed ham; and a maple-glazed roast turkey.<\/p>\n

The rolled pork tenderloin had a stuffing of apples and walnuts, and was wrapped with smoked bacon and served with a calvados sauce.<\/p>\n

The ham was glazed with brown sugar, pineapple, honey and dijon mustard.<\/p>\n

\"Roger<\/a>

Roger and Mary Lou Furman enjoyed an early Thanksgiving meal last Thursday which also served to mark his 75th birthday. STAFF PHOTO\/ROBERT BAKER<\/p><\/div>\n

Breast of turkey was basted during cooking with cider, then glazed with maple syrup and stuffed with corn bread seasoned with sage and more smoked bacon.<\/p>\n

The sides included pickled fresh beets, sweet corn pudding, macaroni and cheese, and a mixed green salad.<\/p>\n

The most surprising item was the homemade “Firecracker Apple Sauce,” which was planned to include Granny Smith apples but substituted all purpose apples when the grannies were unavailable, Deacon said.<\/p>\n

The chunky apple sauce included serrano chiles, jalapenos, cranberries, some sparking cider, and cinnamon candies – all of which added to a surprising but not overpowering zing and fizz.<\/p>\n

The pickled beets and corn pudding started off as fresh beets and sweet corn straight from the farm \u2013 a taste instructor Dave Dunster said can’t be replaced by canned varieties.<\/p>\n

“The flavor is exceptional,” he said.<\/p>\n

Deacon said that she was influenced by her family’s Polish traditions and extreme love for holidays.<\/p>\n

For dessert, the students served a cart of pumpkin and pecan pies, apple crisp, and one student’s grandmother’s pistachio pudding, which contained fresh pineapple, pistachio pudding mix, whipped cream and pecans.<\/p>\n

Bob Boyce, a retired Tunkhannock teacher, said that he and his guests enjoyed every dish. “We tried everything here, we ran it through the garden,” he said.<\/p>\n","protected":false},"excerpt":{"rendered":"

BY PAT FARNELLI Planning your Thanksgiving menu? 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