Fall Fruit: A Trio of Sweet & Savory Autumn Dishes, with Miriam Rubin

Join author and food writer Miriam Rubin for a Zoom class as she demonstrates three fabulous uses for Fall’s favorite tree fruits. In this on-line class, you’ll learn how to make an Apple Galette with super-flaky Cheddar Cheese Crust (which could hold apples or pears), a sumptuous Baked Pear with a Caramel Sauce that is soooo easy, and a bonus recipe: a delectable Pear & Camembert Soup that you will want to add to your Thanksgiving menu. You may choose to cook one or all of these items in your own kitchen, along with Miriam, or perhaps just watch and cook them later. Either way, we think you’ll love these dishes which beautifully celebrate the flavors of Autumn.

About Miriam Rubin:

A graduate of the Culinary Institute of America, Miriam was the first woman in the kitchens of NYC’s famed Four Seasons Restaurant. She’s a former food editor of Weight Watchers Magazine. Her first cookbook, Grains, was published in 1995. For nine years, she wrote a food and garden column “Miriam’s Garden” for the Pittsburgh Post-Gazette and has contributed features to their food pages for about two decades.

Her work has appeared in Prevention, Organic Gardening, Redbook, Working Woman, Working Mother and Woman’s Day. She was line-editor for Gil Marks’ Encyclopedia of Jewish Food and has contributed to The Encyclopedia of Appalachia and The Oxford Encyclopedia of American Food and Drink Vol. 2. She’s Americanized several cookbooks and reworked and Americanized British recipes for websites.

Her book, Tomatoes, grew out of a love of planting and devouring a favorite vegetable (fruit). She presented on the book at the Harvest Festival at Monticello and at Beard on Books at the Beard House. Miriam and her husband have recently relocated to the Hudson Valley from Southwestern Pennsylvania.

Important information: As soon as you are registered for this class you will receive a confirmation email that includes a link to recipes as well as a link to Zoom to join us at the scheduled time. If you choose to be hands-on with us (and we hope you do!) the class prep instructions and equipment you will need will be in the recipes. You may want an extra pair of hands if you are cooking along with us, so feel free to have a friend or family member work as your sous chef in your own kitchen. If you prefer to sit back and watch the class and take notes, that’s fine too! In either case we suggest printing up the recipe(s) well in advance of the class.

Cancellation/Refund Policy: All sales for on-line workshops and cooking classes are final. No credit or refund is available. HGS Home Chef reserves the right to cancel a program at any time. If a cooking class or workshop is canceled you will receive a full refund.