I had the pleasure tonite of being the guest teacher at a Dessert and Pastry Class, part of an evening series at Tante Marie's Cooking School. What a great time! The theme was American Desserts, and the students produced an amazing array of delicious treats. It was like all the comfort desserts of your childhood, together at last!
The students made Carrot Cupcakes with Cream Cheese Frosting and Caramel Centers.... Black-Bottom Cupcakes (remember those? with the cream cheese and chocolate-chip filling?), Spicy Gingersnaps, a beautiful Gingerbread with Poached Pears, Apple-Walnut Crisp with Vanilla Bean Icecream... a tangy Lemon Pound Cake with Roasted Strawberries.... just to name a few!
Everyone was really interested in the Roasted Strawberries (hmmm.... roasting seems to be a theme with me...) that I first had with Buttermilk Panna Cotta at Delfina. I never forgot them, and am now on a mission to make sure everyone tries these lush beauties.
Roasted Strawberries
30 whole strawberries, hulled
1 Tbsp water
Few Tbsp melted butter
3 Tbsp sugar
Place strawberries stem side down in baking pan. Sprinkle 1 Tbsp water in the pan. Brush berries with melted butter, sprinkle with sugar. Can add vanilla bean to the melted butter if you like.
Roast at 400-degrees until soft.
Variation: any soft fruit, can also change it up by replacing some of the sugar with honey, adding herbs or zest.
Thanks to everyone for such a fun class! Hope to see you all soon in the Professional Pastry Course!
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