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Posts Tagged ‘baking’

Whisk Yourself Away.

New Years Resolutions… Ahh. The simple joy of making a list, working hard, and sticking to all of your goals for the new year. Was one of your resolutions to become a batter baker (ha, ha!) in 2012? Well, one of our goals this year is to teach YOU to become a better baker! From crafting tarts, pies and artisan breads to tempering chocolate we have a baking class that will allow you to deepen your baking skills so you can rise to the top of your kitchen.

Baking & Beyond.

Sweet Breakfast Treats Tuesday, January 17, 11am-2pm $80

Croissants, Puff Pasties & Laminated Doughs Tuesday, January 24, 11am-2pm $80

Flour to Flower: Cake Baking & Decorating Tuesday, January 31, 11am-2pm $80

Perfect Pie 101 Wednesday, February 8, 6-9pm $80

In Good Temper – A Chocoholics Dream Come True Saturday, February 11, 11am-2pm $80

Baking with Altitude Wednesday, February 15, 6-9pm $80

Artisan Breads II Tuesday, February 21, 11am-2pm $80

Artisan Breads I Wednesday, March 14, 6-9pm $80

European-Style Tarts Tuesday, March 20, 11am-2pm $80

All prices are before tax.

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Look what Sarah, The Kitchen Table’s Marketing Coordinator, made over the weekend: Gluten Free English Muffins! Not only are the cutest little muffins you’ve ever seen – they taste stellar.

We used one of our favorite bloggers, Gluten Free Girl’s recipe, which worked like a charm (even at altitude). Click here for the recipe, or visit Gluten Free Girl’s blog for more gluten free goodies.

 

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Isn’t this everyone’s favorite part about Thanksgiving?! Well, it’s ours!

Pumpkin Rum Pie

Serves: 1 – 9 inch pie

Pie Dough:

1 C. All purpose flour
½ tsp. Salt
¼ C. Butter, cold, cubed small
2 Tbsp. Water, cold
Filling:
2 C. Pumpkin purée
3 Ea. Eggs, room temperature
1 C. Brown sugar
2 Tbsp. Butter, melted and cooled
1 ½ C. Heavy cream
1/3 C. Sour cream
1 ½ tsp. Cinnamon
1 ½ tsp. Ginger
Pinch   Clove
Pinch   Nutmeg
Pinch   Salt
2 Tbsp. Dark rum
2 tsp. Vanilla extract

Method and Technique:

For the pie dough:

  1. In a mixing bowl with the paddle attachment place the flour and salt
  2. Add the butter and cut in on low speed until mealy
  3. Add the water and mix until a coarse dough forms
  4. Turn out onto a floured work surface and roll into a 12 inch circle
  5. Transfer dough to a pie pan, press in the bottom and crimp the edges

For the filling:

  1. In a large bowl whisk together the pumpkin purée, eggs, brown sugar, melted butter, heavy cream, sour cream, cinnamon, nutmeg, ginger, clove, salt, rum and vanilla
  2. Pour into the prepared shell and bake in a 375˚ oven for 10 minutes
  3. Lower oven temperature to 300˚ and bake for 40 minutes

Cool to room temperature and refrigerate until ready to serve

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Sweet Dreams By The Stove.

Instead of warming up by the fire this Holiday season, heat things up in our kitchen. Sweeten your spirits by treating yourself to learning to handcraft Holiday candies and confections.

Whether you’re serving Santa some special treats on Christmas Eve – or DIY’ing gifts galore, our newest class: Sweet & Sticky – Candies for the Holidays, will teach you the simple art of candy-making for gift-giving.

In just three-hours, you’ll learn to make Fleur de Sel Caramels, Peanut Butter Cups, Peppermint Bark, and Almond Toffee that will satisfy any sweet tooth this season. Give the gift of homemade joy this year – register for Sweet & Sticky today!

Our Confection Confession.

Sweet & Sticky Saturday, December 3, 11am-2pm $80

Sweet & Sticky Sunday, December 18, 11am-2pm $80

Cookies Suit Your Seasonal Style Better? Not To Worry.

Holiday Cookies Tuesday, December 13, 11am-2pm $80

Holiday Cookies Wednesday, December 14, 6-9pm $80

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Take home the Christmas spirit in a nice little box!

Delicious cookies, brownies and other tasty treats make great gifts to give for the holidays.

Our Chefs are filled with the holiday spirit and are looking forward to sharing some of their magic for making these incredible goodies.

In this class you will learn how to make:

Raspberry Linzer Cookie
Peppermint Pinwheels
Gingerbread Biscotti

Register now. Space is limited and filling quickly this time of year. Holiday Cookies, Tuesday, December 13th, 11am-2pm $80.

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There’s just something that makes you smile when you bite into a warm bagel with schmear. This weekend, why not try making some homemade bagels? They are well worth the effort – and will make you smile just a little bigger.

Homemade Bagels

Ingredients:

7 grams Instant Dry Yeast

10 1/2 ounces of Water at 110 deg. F.

1 Tablespoon Honey

20 grams Sugar

1 Tablespoon salt

1 pound 4 ounces of High Gluten Bread Flour

Method:

Dissolve the honey, salt and sugar in a mixing bowl, when fully dissolved add the yeast. Let the yeast sit a bit and bubble up. Add all but about a 1/4 cup of the flour and mix with the paddle.  The dough will be heavy and dense.  If the dough is not, add the rest of the flour.  Change to dough hook and knead for 5 minutes, pausing to pull the dough back into the bowl if it climbs the hook and test for smoothness/density.  Add more flour if dough is sticky at all.  You should not need bench flour to work this dough after rising.

Cover the dough with plastic wrap and let rise for 60 minutes, or until doubled in size. When doubled, place onto a board and work with fingertips and knuckles to keep a round log about 20 inches long.  Cut into 2 inch rounds.  Poke a finger though the middle of the round and form a ring with about a two inch hole in the center, keep the ring even in thickness by pushing thin areas together and stretching fat ones.  Start heating a large pot of water, seasoned with a handful or salt and sugar. Bring the water to a boil. Cover the bagels with a kitchen towel and let them rest until they have swollen just a bit.

Boil the bagels 3 at a time for 1 minute turning at 30 seconds. Pull the bagels out and let them sit on a wire rack or sheet pan until they dry just a bit.  Once you can handle the bagels apply topings if desired.  Try sesame seed, poppy seed, dried minced onion, dried minced garlic, caraway seed, charnuska or any combination thereof and kosher salt, or nothing, they’re good plain and plain good.

Bake for 7 minutes (or until deep golden brown) at 450 degrees F. Cool on wire rack. Freeze or top with cream cheese!

 

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Savor The Flavors 

Neighborhood trees are shedding their colorful leaves, Halloween costumes are coming out of closets, and Holiday travel plans are looming in the air. It must be October. With cooler weather approaching and the finest flavors of fall on the tip of your tongue – we think there’s no better time than right now to treat yourself to a cooking class at The Kitchen Table.

Before the Holidays are in full-swing, clear some time in your busy schedule for yourself (or you and your sweetie) to sharpen your cooking skills. Whether it be learning to create regional cuisine from coast to coast, or honing in on your core cooking foundations – we have a class that will allow you to savor your favorite flavors.

Remember, the best part about taking a cooking class at The Kitchen Table is that the fun just starts here. We teach you the skills you need to create delicious dishes for a lifetime.

The Savoring Starts Here

Tapas for Two – New Couples Cooking Class Thursday, October 13, 6-9pm, $240

Fill Your Freezer For Families on the Go – Substantial Snacks Thursday, October 20, 11am-2pm $80

Secrets of Soup Series – Pumpkins Thursday, October 20, 6-9pm $80

The Whole Pumpkin and Nothing But The Pumpkin Tuesday, October 25, 11am-2pm $80

Baking with Altitude Tuesday, November 1, 11am-2pm $80

Fill Your Freezer For Families on the Go – Easy Entrees Thursday, November 3, 11am-2pm $80

Artisan Breads II Wednesday, November 9, 6-9pm $80

Amazing Holiday Appetizers Saturday, November 19, 11am-2pm $80

Something For Kids To Savor

Teen Cuisine: Pumpkins – Not Just Another Pretty Face Sunday, November 23, 11am-2pm $80

Halloween for Kids – A Ghoulish Gathering for 3rd-5th Graders Friday, October 27, 9am-12pm $80

Halloween for Kids – A Ghoulish Gathering for 6th-8th Graders Friday October 27, 1-4pm $80

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