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BEGIN:VEVENT
DTSTART:20181213T233000Z
DTEND:20181214T013000Z
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SUMMARY:December Baking Series: Sweet and Savory
DESCRIPTION:Participants can attend one or multiple classes. This four-part baking series in brought to you in collaboration between Cornell Cooperative Extension and the talented bakers at Big Spoon Kitchen in Potsdam. Each class will be taught by a different Big Spoon instructor. Samples\, hands-on opportunities and recipes included in all classes. Space is limited\, register to reserve your spot.\n\nIngredients for this entire series have been generously donated by the Nature's Storehouse in Canton.\n\n\n\n \n\n1. Mastering Pie Crusts with Quiches and Galettes\n\nInstructor: Rose Rivezzi\n\nWednesday December 5th\n\n6:30-8:30pm\n\nParticipants in this session will make a basic pie dough and then explore multiple uses for the dough. The first is a galette\, a flat free-form pastry\, layered with toppings. The second are savory and sweet mini-quiches. All recipes make great appetizers!\n\n2. No Knead Bread\n\nInstructor: Erica LaFountain\n\nTuesday December 11th\n\n12:30-2:30pm\n\n \n\nNo-knead bread is a great option for busy people who love homemade bread but feel they can't make the time-commitment to bake bread regularly. No-knead bread uses extended fermentation time to do the work on a molecular level that you would otherwise do physically by kneading. The three steps are done 12 hours apart (24 hrs total)\, so the baker need only commit time in the morning and evening. The result is a very flavorful bread that is inexpensive to make\, but which you are guaranteed to enjoy\, and take pride in. Baking in a Dutch oven creates a hearty crust\, and a beautiful loaf. The only special equipment required to make this bread is a 3.5 quart Dutch oven (a pot with a lid that is safe to bake at high temperatures)\n\nThose who attend the class will\n\n\n learn about no-knead bread\n participate in the three-stage process of making bread\n sample the finished product\n take home a fail safe recipe for seedy\, whole wheat bread\n\n\n3. Empanadas: Flavorful Hand Pies\n\nInstructor:Steve Greco\n\nThursday December 13th\n\n6:30-8:30pm\n\nEmbrace the empanada\, a flavorful and flexible hand pie widely adapted in Spain and Latin America. The class will make the dough along with both sweet and savory fillings.\n\n\n\n4. Baking with Filo Dough: Baklava and Spanikopita\n\nInstructor: Will Trithart\n\nWednesday December 19th\n\n6:30-8:30pm\n\nIt's time to demystify using filo dough at home. We'll make Spanokopita with a flavorful spinach and cheese filling as well as a nut and honey-filled Baklava.
X-ALT-DESC;FMTTYPE=text/html:Participants can attend one or multiple classes. This four-part baking series in brought to you in collaboration between Cornell Cooperative Extension and the talented bakers at \;Big Spoon Kitchen \;in Potsdam. Each class will be taught by a different Big Spoon instructor. Samples\, hands-on opportunities and recipes included in all classes. \;Space is limited\, register \;to reserve your spot.
\n\nIngredients for this entire series have been generously donated by the \;Nature'\;s Storehouse \;in Canton.
\n
\n \;
\n\n1. Mastering Pie Crusts with Quiches and Galettes
\nInstructor: Rose Rivezzi
\nWednesday December 5th
\n6:30-8:30pm
\n\nParticipants in this session will make a basic pie dough and then explore multiple uses for the dough. The first is a galette\, a flat free-form pastry\, layered with toppings. The second are savory and sweet mini-quiches. All recipes make great appetizers!
\n\n2. No Knead Bread
\n\nInstructor: Erica LaFountain
\nTuesday December 11th
\n12:30-2:30pm
\n\n \;
\n\nNo-knead bread is a great option for busy people who love homemade bread but feel they can&rsquo\;t make the time-commitment to bake bread regularly. No-knead bread uses extended fermentation time to do the work on a molecular level that you would otherwise do physically by kneading. The three steps are done 12 hours apart (24 hrs total)\, so the baker need only commit time in the morning and evening. The result is a very flavorful bread that is inexpensive to make\, but which you are guaranteed to enjoy\, and take pride in. Baking in a Dutch oven creates a hearty crust\, and a beautiful loaf. The only special equipment required to make this bread is a 3.5 quart Dutch oven (a pot with a lid that is safe to bake at high temperatures)
\n\nThose who attend the class will
\n\n\n - learn about no-knead bread
\n - participate in the three-stage process of making bread
\n - sample the finished product
\n - take home a fail safe recipe for seedy\, whole wheat bread
\n
\n\n3. Empanadas: Flavorful Hand Pies
\nInstructor:Steve Greco
\nThursday December 13th
\n6:30-8:30pm
\n\nEmbrace the empanada\, a flavorful and flexible hand pie widely adapted in Spain and Latin America. The class will make the dough along with both sweet and savory fillings.
\n\n
\n4. Baking with Filo Dough: Baklava and Spanikopita
\nInstructor: Will Trithart
\nWednesday December 19th
\n6:30-8:30pm
\n\nIt'\;s time to demystify using filo dough at home. We'\;ll make Spanokopita with a flavorful spinach and cheese filling as well as a nut and honey-filled Baklava.
\n
LOCATION:2043 State Highway 68\, Canton\, NY 13617
UID:e.2288.7796
SEQUENCE:3
DTSTAMP:20260412T042125Z
URL:https://business.visitstlc.com/events/details/december-baking-series-sweet-and-savory-7796
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