Couples' Class

The busy holiday season is quickly approaching and it's great to have a go-to menu for that celebratory occasion. Mary Cooney's menu and do-ahead tips are all you'll need for success. You'll learn to make a appetizer using Wonton Wrappers, thin sheets of dough that are just the right size for filling with a creamy Ricotta Cheese Mixture. The salad is a seasonal feast with Spinach, Dried Figs, Walnuts, and Oranges in Citrus Vinaigrette. Roast chicken takes a delicious twist when wrapped around a pork tenderloin, marinated in herbs and spices, and basted with white wine for a rich sauce. We'll serve this "company-worthy" Chicken Porchetta with Roasted Rosemary Fingerling Potatoes and Roasted Brussels Sprouts With Balsamic Glaze. Dessert will be a decadent Chocolate Praline Cake. This menu will be served with wine.

Menu

• Ricotta Cheese Cups 
• Spinach Salad With Dried Figs, Walnuts, and Oranges in Citrus Vinaigrette
• Chicken Porchetta
• Roasted Rosemary Fingerling Potatoes
• Roasted Brussels Sprouts With Balsamic Glaze
• Chocolate Praline Cake