“Cooking with the Saints,” is a hands-on class that teaches students (kids and adults) the basics of cooking, while learning about a saint from the featured cuisine’s country.
A native representative, from places such as Italy, Russia, Vietnam, Mexico and Korea, are present to recount stories of growing up Catholic in that country, and then they cook.
The class takes place at St. Veronica Catholic Church in Chantilly, and is a two-and-a-half-hour Saturday afternoon class, which includes hands-on instruction, and kitchen safety tips.
Learn more about “Cooking With The Saints” Below.
Price: $15 per session. Class size limited to 12. Time: 1 p.m. to 3:30 p.m. at St. Veronica Catholic Church, 3460 Centreville Rd., Chantilly. For information or to register, please call Sandy Greeley, 703-471-6454.
St. Andrew Scones Recipe
Makes 15 scones
1/3 c. butter
1 3/4 c. flour
3 tbsp. sugar
2 1/2 tsp. baking powder
1/4 tsp. salt
1 egg, beaten
1/2 c. currants or raisins, optional
4 to 6 tbsp. half and half or milk
1 egg, beaten
Preheat oven to 400 degrees. Cut butter into flour, sugar, baking powder, and salt until mixture resembles fine crumbs. Stir in 1 egg, currants and enough half and half so dough leaves the sides of the bowl.
Turn dough onto lightly floured surface; knead 10 times. Roll 1/2 inch thick; cut with round cookie cutter or glass. Mark each scone with an “X” in remembrance of his dying on an X-shaped cross.
Place the scones on an ungreased cookie sheet; brush with beaten eggs and sprinkle with sugar. Bake until golden brown, 10 to 12 minutes. Remove immediately. Split scones and serve with butter and jam.