Join Pastry Chef Leslie on Sunday, March 12th at 2:00 pm for a baking class!
If you’ve had anything bread-based from Camilla Kitchen, you know the magic that is Pastry Chef Leslie’s baking. Now she wants to share that with all of you! This will be an intimate class held in the Gallery (4th floor) of M. Judson for ten people, where you’ll prepare your tarte from start to almost finish. While you’ll bake your cake at home (and get all those good smells), you’ll still get to end the baking class with a tasting. What a lovely way to spend a Sunday!
Your ticket covers the cost of ingredients and instruction, with the option to add on the featured cookbook.
THE BOOK
A 2016 James Beard Award nominee featuring more than eighty recipes from New York-based food writer and author of the popular dessert blog Love, Cake.Raise your desserts to a whole new level of flavor with The New Sugar & Spice, a collection of more than eighty unique, unexpected, and uniformly delicious recipes for spice-centric sweets. Veteran baker Samantha Seneviratne’s recipes will open your eyes to a world of baking possibilities: Her spicy, pepper-flecked Chile-Chocolate Truffles prove that heat and sweet really do go hand-in-hand, and a fresh batch of aromatic, cinnamon-laced Maple Sticky Buns will have the whole family racing into the kitchen.Discover new recipes from around the globe, such as Sri Lankan Love Cake or Swedish-inspired Saffron Currant Braid. Or, give your classic standbys a bold upgrade, such as making Raspberry Shortcakes with zingy Double Ginger Biscuits. Filled with fascinating histories, origin stories, and innovative uses for the world’s most enticing spices—including vanilla, cinnamon, peppercorns, and cardamom—The New Sugar & Spice guarantees that dessert will be the most talked-about part of your meal.
“If you have trepidations about piecrust, let this tarte tatin ease your mind. From France, tarte tatin is a simple upside-down caramelized fruit tart. No matter what you do, however it slumps or curves, and whatever bubbles up, the dessert is always beautiful. Rusti and lovely. Legend has it that tarte tatin was born from a mistake when Mme. Fanny Tatin forgot to line her apple tart with pastry. She threw the pastry on top, flipped the tart over, and created the classic. I make my version with succulent pears and a bit of anise seed to flavor the bittersweet caramel. Serve it with a traditional dollop of crème fraîche.” (from author Samantha Seneviratne)
