Cook 'N' Tell Cooking School

Cookin' up fun since '91

732.577.8484

Welcome to the home of Cook 'N' Tell, the longest running cooking school in Monmouth County and in central New Jersey -- the best place for both adults and kids to learn how to cook through adult cooking classes and children's cooking classes as well as cooking parties.  All adult and kids cooking parties are individually designed as are the private cooking classes.

Learn and taste a variety of cuisines in the intimate and friendly way that only Cook 'N' Tell Cooking School offers. Spend quality time in the relaxing environment next to other culinary explorers in a unique kitchen in Colts Neck, New Jersey. Located in Monmouth County in Central New Jersey, it's a charming community that still has many produce and horse farms. The relaxed home kitchen/classroom environment lends itself to classes that are more festive than formal.

Private cooking classes, such as Corporate Team Building classes, children's birthday parties, children's parties for scout troops, adult birthday parties and 'couples cooking' parties are all available.

 

 

PEACH BARBECUE SAUCE

Peach, Rum & Ginger  Barbecue Sauce

Adapted from Williams-Sonoma's The Art of Preserving


2  lbs. free stone ripe peaches
 juice of one fresh lemon, at room temperature and rolled until soft
2-3 Tablespoons vegetable oil
½ medium-sized  yellow onion, chopped
4 garlic cloves, chopped
¾  cup dark brown sugar
1/2 cup cider vinegar
1/2 cup dark rum
2 Tablespoons Worcestershire sauce
2 Tablespoons  tomato paste (very convenient to use the one in the tube)
2 Tablespoons freshly grated ginger
1 Tablespoons chili powder
1/2 Tablespoon Pimentón  - Spanish Smoked Paprika
1 teaspoon salt and freshly ground black pepper

1. Cut an X on the bottom of each piece. Drop in boiling water (Blanch) for 10-15 seconds, (the riper the peach, the less time it needs blanching). Peel the peaches. Cut them in half, pit them, and chop the halves into slices. Place peach slices in a large glass bowl with the lemon juice and set aside.

2. In a heavy  large saucepan or stockpot add the oil and heat over medium-low heat. Add the onion and let cook for 10 minutes, stirring occasionally. Add the garlic and cook for 1 minute. Add the peaches, vinegar, brown sugar, and rum. Bring to a boil and then simmer for 30 minutes, uncovered, stirring occasionally.

3. Puree the mixture with an Immersion blender (can leave a few peach chunks). (without an Immersion blender, - let the mixture cool and then process in a blender, in batches) Add the tomato paste, Worcestershire, fresh ginger, chili powder, smoked paprika, and salt and pepper. Bring to a boil over medium-high heat.  Cook for 10-15 minutes stirring frequently.

4. Pour into glass jars, and  keeps in the fridge for 2 weeks.

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