The Kitchen at Billings Forge is dedicated to providing an affordable and delicious farm to table dining experience for Hartford residents and commuters alike. With a weekly farmer’s market that brings fresh produce into the heart of the city, and a cafeteria providing everything from kale Caesar salad to delectable home-made empanadas, there is a wealth of culinary know-how and passion packed into this establishment. All of these credentials combine to make an excellent cooking class.
Rotating on a seasonal basis, the classes will teach you the basics as well as the finer points of the topic du jour. A recent class on jams and preserves showcased fresh local produce in a variety of delectable, gelatinous settings. The instructors showed the class how to make jams and jellies with or without pectin, including recipes for peach, blueberry, and hot pepper jelly. The recipe for hot pepper jelly is below for anyone who wants to try making it at home – it’s perfect for a summer BBQ on top of hamburgers or as a relish. As well as taking home samples of all the jellies made and boiling up the peach preserves from scratch, the class was lucky enough to sample a variety of fresh pickled vegetables that head pastry chef, Becky, makes on a regular basis for their cafeteria and catering services.
A new round of classes will begin in the fall, with the class line up announced in September. Go to: http://billingsforgeworks.org/the-kitchen for more information.
1 c seeded, chopped red bell peppers
¾ c seeded, chopped green bell peppers
¾ c orange bell peppers
½ c seeded chopped jalapeños
1 c cider vinegar
5 ¼ c sugar
1 3 oz packet of liquid pectin
Combine peppers, vinegar and sugar; simmer for a few minutes until sugar has dissolved. Bring the mix to a full boil. Add the pectin and boil for one full minute. Test your consistency and jar.