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Your niece who loves to bake
If you are new to baking, want to improve your skills or just want to understand the science behind baking, join expert pastry chef Laurie for the first of her Baking Basics classes. She will discuss the ins and outs of flaky scones and biscuits. Using one method, you will create two types of scones (Apricot Almond Scones and Cheese and Herb Scones) as well as Buttermilk Biscuits, and learn about ingredients and simple techniques to make the most tender, flaky biscuits and scones ever. Vegetarian, with dairy and eggs. Class size limited to 14.
Don’t fret about making pie crust: it’s easy as pie! Barbara will teach you how (or refine your technique) to make a deliciously flaky, buttery crust using a food processor. The savory side of pies will surprise you and satisfy you when you need a break from sweets. Barbara will show you how to make the best pie crust ever, and teach you a little science along the way, and provide recipes for Chicken Pot Pie and Winter Vegetable Quiche. You will make, and take home, a galette (an open-faced pie) with a delicious filling of Caramelized Onions and Roasted Garlic. Vegetarian, with dairy and eggs. Class size limited to 12.
If you’ve had enough pie, cake or cookies, try making one of Iole’s signature Italian desserts for your next occasion, whether for the family or special guests. In the style of European desserts, they are not too sweet, not too rich — but they are a delicious end to a meal and pair perfectly with coffee or tea. Iole will demonstrate her delectable creations of Crostata di Ricotta (ricotta tart with chocolate chunks and brandy-soaked dried cherries); Crostata di Riso (rice tart with golden raisins); and a luscious Crostata al Limone (lemon tart). Vegetarian, with dairy and eggs.
Discover how easy it is to incorporate a variety of whole grain flours into your baked goods for deeper flavor and added texture. Pastry chef Laurie will show you how to use your own recipes and adjust them to include whole grain flours, plus you’ll discover uses and characteristics for whole spelt, amaranth, buckwheat, whole wheat and rye flours. She will demonstrate recipes that will delight you with complex flavors, both sweet and savory, including Roasted Vegetable Tart with Buckwheat Short Crust; Whole-wheat Chocolate Chip Cookies; Pear-Cardamom Upside-down Cake; and Orange and Rye Madeleines. Vegetarian, with dairy and eggs.