Donna demonstrates the versatility of Choux Paste, a twice-cooked dough that can be baked or fried. The class creates their own versions of Chocolate Eclairs with Roasted Marshmallow Filling and Chocolate Sauce, vanilla ice-cream filled Profiteroles drizzled in Caramel Sauce and a zesty snack of Chorizo Puffs with Manchego Cheese. Bartender Gordon unveils the mysteries of Cognac.
Small Bites with Big Taste are on the menu as Donna shows the students how to create starters with impact using store-bought wrappers. Students bundle up Vegetarian Rice Paper Rolls, warm Grape Vine wrapped Goats Cheese and Shrimp Dumplings with Saffron Coconut Sauce. Gordon infuses his own flavors into Vodka infusions.
Donna shows the class how to achieve The Perfect Turkey with Perfect Gravy. Menu planning is an important lesson as the students find time to make Screaming Heads (Brussels Sprouts with Prosciutto and Cream) and a Roasted Pumpkin Bourbon Cheesecake with Pecan Crust. The students take a break with Gordon who makes his Crowd Pleaser Coffees.
Donna and the students are off to a pot luck dinner at "Uncle Charlies". These travel-ready dishes are sure to be a hit at any gathering, from Pork Loin with Crackling, Hassel Back Potatoes and Apple Chutney, to French Onion Bread Pudding and Best Ever Brownies. Whiskey Sours are Gordons portable drinks of choice.
Its a Holiday Open House as Donna invites children to help decorate Candy Houses while their parents try their hands at making traditional holiday favorites Divine Divinity, Cranberry Clusters and Lollipops. Donna demonstrates piping techniques and shares decorating tips using Royal icing to create a Candy wonderland for kids of all ages. Gordon makes entertaining easy with Mulled Wine for the grown ups and a Festive Fruit Punch for the Kids.
Celebrating outdoors has never been easier or tastier as Donna and students create a moveable feast. Dishes on the move are a crowd pleasing Muffuletta Sandwich, savoury Ancini de Pepe Salad and delectable Pecan Squares. Sangria Blanco loaded with Fruit is Gordons contribution to the picnic.
Donna takes the mystery out of cooking with these underwater delicacies. Students learn the secrets of creating dishes that range from the simple - Shrimp Roll with Tarragon Mayo - to the Spectacular Scampi Bowl with Corn Broth and Garlic Toast. Classic Crab Cakes get a new twist by adding Shrimp and a Ginger-Lime Dipping Sauce. Gordon also finds uses for limes for his Caipirhina cocktails.
Nothing beats fresh, homemade cookies and the students are ready to dive into Donnas cookie jar and make their versions of her favorite cookie recipes including Melting Cookies, Snappy Gingers and her infamous Chocolate Chocolate Cookies. Even Gordon gets to show off his liquid version of the Oatmeal Cookie.
Creamy and comforting Custards are on the menu as Donna teaches the students how to make the silkiest, smoothest Thyme Crème Brulees, Orange Panna Cotta and Crème Caramels. Gordon puts a new spin on Brandy Alexanders with help from Donnas blow torch.
Donna welcomes three couples to The Cookworks to share the Food of Love. Oysters with Truffled Foam, Poussins with Madeira Sauce and Red Wine Poached Pears are dishes that appeal to all the senses for the ultimate romantic dinner for two. Prohibition era cocktail "Between the Sheets" is the perfect accompaniment.
Six hungry men look to Donna to teach them how to create dishes that will satisfy their hearty appetites. Donna shows how classic favorites Meat Loaf, Beef Rib Chili and Irish Stew also make great leftovers, if there are any left after these boys get at them. Gordon challenges the students to pour the perfect Black and Tan.
Students cook Batters in all shapes and forms as Donna teaches them how to make tiny Buckwheat Blini with smoked salmon cream cheese, southern style Chicken and Waffles with a Dijon Cream Sauce and "Fuzzy Navel" Peach Crepes Flambe. Gordon offers up the elegant Bellini with fresh peaches.
Light as a feather and surprisingly simple to make, Souffles are back! Donna demonstrates how a few simple techniques can transform egg whites into Potato Souffles, Gruyere and Chives Souffle and individual Iced Grand Marnier Souffles. Gordon keeps to the theme with effervescent Kir Royales.