Contact: Laurie Hogan (336) 370-8307
Created: 11/6/2009 10:24:19 AM
In preparation for the upcoming holidays, culinary arts students at
Weaver Academy shared tips for preparing holiday meals during the
superintendent's media briefing on Wednesday. Culinary Arts is just one
of the many vocational programs offered through Career and Technical
Education at Weaver. Students from across the district can take the
specialized classes that are not available at their home high schools.
Miller, a student from Page High, shared directions on how to prepare a
turkey or chicken for baking. Ali Mustafa, a student from Ragsdale
High, demonstrated his own recipe for pumpkin mousse. Crystal Stanley,
a student from Northwest High, shared a pie crust recipe and
demonstrated the proper technique for preparing a pie crust for baking
and serving pie slices. (Follow the link at the end of the story to
watch the media briefing and student cooking demonstrations.)
Mousse Ingredients: 2 cups heavy cream, 1/3 cup sugar, 1 can pumpkin, 1
tablespoon pumpkin pie spice, 1 cup vanilla pastry cream or prepared
instant vanilla pudding
Directions: In a cold mixing bowl, whip the heavy cream until slightly
thickened. Add the sugar and continue to whip until it forms soft
peaks. Divide whipped cream into two equal portions and set aside.
Whisk together the pumpkin, spices and pastry cream (or pudding). Fold
one portion of the whipping cream into the pumpkin mixture until smooth
and even in color. Spoon into serving dishes and top with remaining
Pie Crust Ingredients: 8 ounces vegetable shortening, 16 ounces cake flour, 1/4 teaspoon salt, 4 ounces cold water
Crust Directions: To make the crust, break shortening into flour to
form large nuggets the size of walnuts. Dissolve salt in water. Add
cold water to flour and shortening and mix just enough to form a dough.
Allow dough to rest one hour. Roll out dough for a 9-inch pie plate.
Bake for five to eight minutes in an oven preheated to 425 degrees