Janine Washle sets $65 price for November holiday cooking class

Janine Washle, known as The Flavor Queen, has scheduled a holiday workshop for November 16. The event, titled Sugar and Spice Gift Kitchen, will take place at the Cooking at the Cottage. Seats are priced at $65 each.

Washle demonstrated her culinary skills recently on the WAVE Country show. She prepared a Fall Harvest Sausage and Butternut Hash during the broadcast. The dish serves four to six people. Her contact information, (502) 777-7432, and email address are available for inquiries. Her website, theflavorqueen.com, lists further details.

The upcoming class is designed to create festive treats and edible gifts. The session runs from 6:30 PM to 9:00 PM. Participants will make items that are easy to prepare and intended for gifting. The workshop focuses on kitchen-made goodies that spread cheer.

The recipe demonstrated on television requires specific ingredients. It calls for one pound of ground pork sausage. Three cups of cubed butternut squash and three cups of cubed Russet potatoes are also needed. The vegetables must be cut into half-inch pieces. One medium onion and one bell pepper are coarsely chopped. Two tablespoons of butter or vegetable oil are used for cooking. Seasoning includes two tablespoons of dried ground sage and one teaspoon of pumpkin pie spice. One cup of shredded sharp cheddar cheese is added at the end. Salt and black pepper are used to taste.

The preparation process begins by melting butter and oil in a cast iron skillet over medium-high heat. The cubed squash, potatoes, onion, and bell pepper are added. They sauté for 10 to 12 minutes. The cook stirs occasionally until the vegetables are tender with golden, crispy edges. The vegetables are pushed to the outer edges of the skillet.

The ground pork sausage is added to the center of the skillet. A wooden spoon is used to break the meat apart. The sage, pumpkin pie spice, salt, and pepper are stirred in. The mixture cooks for 5 to 6 minutes until the sausage is browned and integrated with the vegetables. The heat is turned off. The cheddar cheese is sprinkled evenly over the top. The skillet is covered with a lid or foil for 3 to 4 minutes to melt the cheese. The dish is served hot directly from the skillet.

Tickets for the November 16 event are available through the Sugar and Spice Gift Kitchen listing. The class is part of Washle's Cooking at the Cottage series. The workshop aims to provide a creative environment for making holiday items.