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.
Ingredients for this entire series have been generously donated by the Nature's Storehouse in Canton.
1. Mastering Pie Crusts with Quiches and Galettes
Instructor: Rose Rivezzi
Wednesday December 5th
Participants 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!
2. No Knead Bread
Instructor: Erica LaFountain
Tuesday December 11th
No-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)
Those who attend the class will
- learn about no-knead bread
- participate in the three-stage process of making bread
- sample the finished product
- take home a fail safe recipe for seedy, whole wheat bread
3. Empanadas: Flavorful Hand Pies
Thursday December 13th
Embrace 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.
4. Baking with Filo Dough: Baklava and Spanikopita
Instructor: Will Trithart
Wednesday December 19th
It'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.