Polar Bear Claws Candy Demo at KaTom with Barbara Tenney

IMG_1660

It was the last holiday candy demo of 2018 at KaTom so I was looking forward to the Polar Bear Claws at KaTom with local celebrity chef, Barbara Tenney. I was running a few minutes late, but was lucky to find a seat at the counter with some more Tenney fans. Here is a pictorial tour of the Polar Bear Claws demo.

IMG_1636

First of all, you can buy Polar Bear Claws, but they are a little pricey. However, you can follow a recipe and make it yourself more economically.

IMG_1666

 

 

 

IMG_1651

You can find a bag of caramel bits at Wal-mart or other food stores. I had never seen them before, but noted how much quicker they may melt in a pan. This is a good tip.

IMG_1663

Melt white chocolate wafers rather than chocolate itself because you will not need to use paraffin in the recipe.

IMG_1650

Melt the caramel and peanuts for the main part of the candy.

IMG_1658

Make the candy orbs.

IMG_1664

Next, dip into the white chocolate mixture.

IMG_1655

We added crushed peanuts on top and it added a salty, savory flavor. I usually do not like white chocolate, but these Polar Bear Claws were very good! Someone said that the taste reminded them of a Zero Bar.

IMG_1661

Voila!

IMG_1677.jpg

Today’s coffee selection was Capuccino. Very good too!

IMG_1649

Hands on helpers are always welcome in the Saturday KaTom kitchen.

IMG_1672

We have enjoyed the candy demos and making new friends. These are Barbara Tenney’s new fans. It was sweet fun!

I would like to see more demos in January and February. Maybe breakfast or brunch items? Soups and more! KaTom cooking classes are a fun way to be out and about in Sevierville. 

Have Yourself a Merry Little Christmas with Barbara Tenney on Saturday at KaTom

 

IMG_4160

My favorite cook in East Tennessee is Barbara Tenney. I am a ‘groupie’ and have followed her for years. The Saturday Christmas treat demos at KaTom Chef Supplies are not to be missed. This Saturday will be her last presentation for the holidays so drop by sometime between 11:00-1:00 p.m. to see, taste, and to learn about the last Christmas treat of 2017—almond cookies made with a press.

IMG_4166

I visited the day of the fruitcake cookies and can tell you that they were fabulous.

IMG_4172

These cookies are even more special because of the wonderful dried fruit that goes into the recipe. The cookie was not overly sweet either so that it allowed balance with the sweetness of the fruit.

IMG_4164

Here is a recipe card for the Fruitcake Cookies.

IMG_4522

Festive tables.

IMG_4524

I tried the Hot Toddy cookies last week and they were excellent. The shortbread cookie that served as a base for the recipe was wonderfully sweet with a subtle orange flavor that came from the zest of the fruit. There are not just for Ole Miss fans.   😉

img_4521.jpg

 

IMG_4531

I asked about the pan to shape the cookies and Barbara showed me that you could use just a simple one like this one.

IMG_4173

This is a ‘cook’s point of view’ from behind the KaTom demonstration counter. You can see what a beautiful store it is! You don’t have to be a chef to shop here. All kinds of shoppers drop by to browse.

IMG_4526

Barbara took me into the back showroom and we got a latte. This is my dream machine!

IMG_4532

I had never noticed this sale corner and was amazed. I ended up finding several gifts here and some things for my own kitchen. There were a lot of things under $5 in this area. Barbara said that there are new things in this sale area every time that she visits so make sure you check it out.

IMG_4588

I always try to get a picture with the chef before I leave KaTom and this one is my favorite: Barbara Tenney. If you get a chance, drop by and see her for a few minutes this Saturday. It is one of my favorite December things to do while out and about in Sevierville. 

Save me a seat at the counter!