Have you started thinking about pie yet? I have. Soon I'll start making punkin pie and apple pie. The kitchen will become a flurry of pie activity. Cutting butter into flour, rolling, crimping, freezing, docking, blind baking and filling.
On Sunday November 19 I will teach a pie dough class to get those of you scared or rusty back into the swing of pie baking.
We will focus on:
* How to tell when it's time to shut off the mixer.
* Finishing pie dough by hand.
* Rolling dough.
* Lining, docking, blind baking.
* Filling with fruit & liquid fillings.
* We will taste our results.
Pie dough is a great place to start with all doughs. It has few ingredients so the proper handling of each is important. Understanding how to roll dough will make your pies tastier. For we all know what a tough dough does to our pie esteem.
As I said late last month, there will be two spots open, at a lower price, for those who feel the class is financially out of reach. These two people will show up a little early and stay a little later, so making them my "assistants." They will help with set-up and clean-up. Please email me directly if you feel you qualify.
Sunday November 19, 2006
There is a PayPal link in Eggbeater's upper right hand column. You are registered when I have received payment. If you wish to send me a check, email me and I will send you the mailing address.
I will also be teaching in December and January.
The dates are as follows:
Sunday December 3 CARAMEL
Sunday December 17 PIE DOUGH
Sunday January 14 CUSTARDS
Sunday January 28 Would you like a repeat, or something new?
If you want to sign up for a class in advance, please send me an email to let me know your full name and the class you are paying for so that I can keep everyone organized.
I'm excited to have a little bit of a schedule. This way you have some of the dates and subjects in advance.
Perhaps this is the Channukah or Christmas gift you've been looking for? A reason to visit California? An excuse to get yourself back in a baking mode? Or just something to do with a rainy afternoon... Whatever your pleasure I look forward to sharing the hows and the whys of baking with you.
Come One, Come All, Come Hungry To Learn.