Edible Education

www.edibleedu.com

December 2015

Edi-1

Happy Holidays, Edible Education families and fans!

I'm Eddie, the mascot for the national cooking school for kids, Edible Education. I want to welcome you to our new website and the first issue of “Hot Off the Grill,” our monthly newsletter offering cooking tips, recipes, and a list of classes for kids — and some new ones for adults, too!

Here’s the skinny: Did you know that CDC studies show that if kids get 50 hours of cooking education before they are 12, it will change the way they think about food? Edible Education founder and CEO Chef Ann Butler is determined to teach thousands of children across America how to prepare real food, and love every minute of it.

Here's how you and your kids can play:

Screen Shot 2015-12-05 at 8.16.55 AM Edible Education students are competing on the Food Network’s “Chopped Junior”! 

The episode featuring Emily Waters and Claire Hollingsworth (at right) airs Tuesday, Jan. 5 at 8 p.m. Entitled, "Cuteness Overload: The young and the fearless!” the episode showcases these junior chefs cooking with classic kid food and some unusual chips.  Then, in the entrée round, a super sour basket ingredient makes for an equally sour face from a young cook trying it for the first time. Will a "punny" ingredient in the dessert basket make the finalists crabby or happy?

Join us when we watch the episode together at the Steward School in Richmond. All Edible Education families and friends are invited so we can watch the show together! Be sure to sign up for our newsletter so we can put you on the guest list!

Screen Shot 2015-12-14 at 8.43.26 AM♥ Still looking for a great gift for your kids? Sign them up for cooking classes and 2016 Camp C.H.E.F. Simply buy an Edible Education Gift Certificate and print out the yummiest, healthiest stocking-stuffer you can give.

 Be sure to check out our 12 Days of Christmas recipes including the one below for 5 Golden Rings: Red Onion Salad w/ 5 Types of Oranges. It’s a sweet and savory favorite for kids, and adults — and it will help keep the entire family fit through this year’s festivities.

Real food. Real kids. Real good! Let's get cooking!

Wishing you and yours the happiest of holidays and a healthy new year. Eddie, CEO Chef Ann + our entire Edible Education team

11 Pipers Piping: The art of decorating your food

PipingWe celebrate the 12 Days of Christmas all month and turn our attention today to 11 Pipers Piping with this great tip on decorating your dinners, desserts, and more. 

If you ever saw your mom or dad icing a cake, or making Duchess Potatoes, you were probably intrigued about how they did it. It’s just so pretty and looks so fun, right?

And it’s so easy:  To pipe, use a pastry bag fitted with a tip, like the ones shown here. Beginning in the center, swirl the tip and release as you pull up to form a peak and soft top. If you don’t have the fancy equipment, just put the icing into a zip-lock bag, cut off one of the bottom corners, and get creative!

Here are 11 things you can pipe: Butter • Chocolate • Cream puffs • Custard • Deviled eggs • Doughnuts • Eclairs • Icing on cakes • Icing on cupcakes • Ladyfingers • Mashed potatoes

What else can you pipe? Send us an email with your favorites and we’ll add it to our list: info@edibleedu.com.

Click here for an Edible Education recipe that’s perfect for the holidays: Piped Duchess Potatoes.

5 Golden Rings: Red Onion Salad w/ 5 Types of Oranges

Prep Time: 10 minutes
Cooking Time: None

Ingredients

  • 5 types of oranges, peeled and sliced (mandarin, navel, clementine, pomelo, and blood orange)
  • 2 small red onions
  • 1 T. cumin seeds
  • 1 T. chopped mint
  • 6 T. olive oil
  • 1 can black olives, drained
  • Salt and pepper, to taste

Directions

  • Step 1: Peel and slice the oranges thinly; catch the juice and pour into a small bowl. Arrange a few slices of each on four plates.
  • Step 2: Slice onions thinly, and place on top of oranges.
  • Step 3: Sprinkle with cumin seeds, black pepper, and chopped mint.
  • Step 4: Drizzle olive oil over each salad, and pour remaining juice from oranges on top, as well.
  • Step 5: Marinate for 2 hours in the refrigerator.
  • Step 6: Before serving, top with olives, and salt and pepper.

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