More summer classes: mid-summer jams, Thai curries, tomatoes, and, yes, more macarons!
Tuesday, June 28, 2011
I’m having so much fun teaching at Love Apple Farms’ gorgeous teaching kitchen space I’m adding more classes to fill up the summer schedule. Check them out.
White peaches, yellow peaches, nectarines, plums, pluots, mid to late summer is the time for stone fruits. In this class we will cover the fundamentals of stone fruit jamming. This includes the best method for coaxing natural pectin out of the fruits (so that we won’t have to add commercial pectin), safe uses of the delicious noyaux (the “stone” part of the fruits), and how to infuse herbs and spices to your jams (so that you can experiment with unique flavor combinations).
Plus, you’ll get to take home the jams we finish in the class, like the five in the picture above. Those are the jams we made in the Early Summer Jamming class in June, they were (clockwise from top) apricot-vanilla, whole strawberry compote with rose geranium, whole cherry compôte with lemon verbena, raspberry-ginger, strawberry-tonka bean.
Thai Curries: Sunday, August 28, 11am-3pm (sorry, sold out)
Do you adore Thai curries? This class is definitely for you. Learn the secrets of making fantastic curry pastes from scratch. (Plus, learn how to tell good store-bought pastes from bad, just for rainy days.) We’ll acquaint you with ingredients that may be foreign to you so you know how to shop, use, and store them properly. We’ll be making three different curries from the pastes, discuss wine choices that would go with them, and sit down to enjoy them together after class. Toss your Thai take-out menu right now, once you had a taste of your own curry you’d never order out again.
Macaron Madness Workshop: Sunday, August 7, 11am-3pm (sorry, sold out)
This upcoming workshop will be the fourth one this summer! Yes, it’s an incredibly popular workshop at the farm. If you’re ever interested in learning how to make proper, dainty, delicious French macarons, this workshop is for you. If you don’t believe me, take a look at the photo right above this paragraph. They’re pretty, aren’t they? And you know what? I didn’t even make them. The students at the last workshop did! How cool is that, huh?
This is not a demonstration class, by the way. The only way to learn how to do macarons properly is to feel it and make it yourself. You’ll be getting your hands dirty and learning how to make perfect macarons just like they do in fancy French pâtisseries. You’ll also learn how to do three types of fillings: chocolate ganache, buttercream (with and without fruits), and caramel, Once you master the technique, you can go totally crazy with your own combinations. The limit is your own imagination! Plus, you’ll leave with the macarons you’ve made in class to share with [read: show off to] your friends and family afterwards.
Cynthia over at Love Apple Farms calls this class Master Tomato Cookery. I think it sounds all too official. I prefer calling it tomato in all its beauty, or forms. Tomates dans tous ses états if you want to sound artsy and French. Either way, this class is about all tomatoes. If you’ve taken one of Cynthia’s famous tomato growing classes, your backyard garden will probably rain tomatoes later this summer. Even if you’re not a gardening type, come August and September our area farmers’ markets will be awash in tomatoes. Come and explore new ways to cook, savory and sweet alike, with this fantastic fruit. Yes, don’t forget, tomato is a fruit!
You’ll learn how make a simply spectacular tomato-parmesan tart, how to preserve your season with a savory tomato confit and a sweet tomato jam (or two). You’ll finish with Alain Passard’s famous stuffed tomato dessert: tomates confites aux douze saveurs.