University offers degrees in advanced culinary arts & great holiday dessert recipes from instructor, Chef Tee

FALLS CHURCH, VIRGINIA – (November 6, 2009) – While many people are aware that they should try to eat produce that is in season, they may not be aware of exactly why that is, according to a press release from Stratford University. Do you know what produce is in season for Thanksgiving and the rest of the holiday season?

Simply put, eating what is in season offers benefits not only to the person eating it but to the planet, as well. In-season dining provides an abundance of nutrition and encourages a more sustainable growing method, making it a win-win situation. This holiday season, challenge yourself to use as many in-season ingredients as possible when you make your desserts. Here are some tips on using in-season ingredients to make holiday desserts

“Because produce is literally available year-round, these days, a lot of people don’t even know what is considered ‘in-season’ anymore,” says Chef Terrell “Tee” Danley, a culinary instructor at Stratford University. “Keeping track of this at any given time will typically save you money on your purchases, in addition to the other benefits it provides.”

For the holiday dessert season, there are many options to choose from when it comes to what is in season. Such produce as beets, carrots, pumpkins, pears, cranberries, cherries, plums, and apples all make ideal in-season dessert selections. Some possible desserts you can make with these items include beet cake, pumpkin pie, sweet potato pie, apple crisp, baked pears or apples, Italian pear cake, cranberry cheesecake, cranberry bread pudding, plum crisp or cobbler, and a variety of muffins.

Another way to get the freshest ingredients for your holiday desserts is to buy as many locally produced items as possible. Foods grown closer to where they will be consumed do not spend a long time in transport, losing nutrients along the way. Finding local farmers’ markets is a good way to find food grown closer to home, often at much lower prices than at grocery stores.

For a great in-season holiday dessert, give this recipe a try:

Chef Tee’s Apple Pear Crisp w/Dried Cranberries and Ice Cream

Ingredients

* 2 Granny Smith apples, pared and sliced
* 2 Bosc pears, pared and sliced
* ½ cup dried cranberries
* ½ cup flour
* ½ cup quick-cooking oats
* ½ cup light brown sugar
* 1 tsp. cinnamon
* 4 Tbsps. butter, unsalted and softened
* Vanilla ice cream

Directions

1. Heat oven to 375ºF.
2. Grease bottom, sides of 8-inch square pan with oil or cooking spray.
3. Combing apples, pears and cranberries in a large bowl, then transfer fruit mixture to pan.
4. In medium bowl, stir remaining ingredients except ice cream until well mixed.
5. Sprinkle mixture over fruit.
6. Bake about 30 minutes or until topping is golden brown, apples and pears are tender when pierced w/fork.
7. Serve warm w/cream.

“The more someone uses ingredients that are in season, the more they will realize the difference,” adds Chef Danley, according to Stratford University's press release of Nov. 6, 2009. “It’s fun to take the in-season challenge, and holiday desserts are a great and rewarding place to start.”

Stratford University’s culinary arts program offers several degrees, including concentrations in baking and pastry arts, as well as advanced culinary arts. Students can also enroll in the advanced culinary arts professional diploma program. In addition, the school offers public, non-degree, one-day culinary courses covering such topics as beginner baking, knife skills, vegetarian cooking and cake decorating, as well as parent-and-child cooking.

Stratford University operates campuses in Tysons Corner and Woodbridge. It offers 28 undergraduate and graduate degrees in the areas of Culinary Arts and Hospitality, Health Sciences, Business Administration, and Information Technology. The degree programs are offered both on campus, as well as online. For more information, visit Stratford University's site .

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