The "Baked Apples: Savory & Sweet" class will be led by instructor Abby Dodge, a baking expert, cookbook author, culinary instructor, and contributing editor of Fine Cooking magazine. Participants will discover the differences in texture and taste between eating and cooking apples and why some can be used for both. Dodge will reveal the secrets to baking both sweet and savory dishes that feature the apple. The following dishes will be made:
- Curried Apple Soup
- Apple Sausage Fennel Crepes with Mustard Veloute
- Spiced Carrot Applesauce Chiffon Cake
- Salted Caramel Apple Galette
- Skillet Apple Ginger Cobbler with Poppy Seed Dumplings
The "Baked Apples: Savory & Sweet" class will be led by instructor Abby Dodge, a baking expert, cookbook author, culinary instructor, and contributing editor of Fine Cooking magazine. Participants will discover the differences in texture and taste between eating and cooking apples and why some can be used for both. Dodge will reveal the secrets to baking both sweet and savory dishes that feature the apple. The following dishes will be made:
- Curried Apple Soup
- Apple Sausage Fennel Crepes with Mustard Veloute
- Spiced Carrot Applesauce Chiffon Cake
- Salted Caramel Apple Galette
- Skillet Apple Ginger Cobbler with Poppy Seed Dumplings
The "Baked Apples: Savory & Sweet" class will be led by instructor Abby Dodge, a baking expert, cookbook author, culinary instructor, and contributing editor of Fine Cooking magazine. Participants will discover the differences in texture and taste between eating and cooking apples and why some can be used for both. Dodge will reveal the secrets to baking both sweet and savory dishes that feature the apple. The following dishes will be made:
- Curried Apple Soup
- Apple Sausage Fennel Crepes with Mustard Veloute
- Spiced Carrot Applesauce Chiffon Cake
- Salted Caramel Apple Galette
- Skillet Apple Ginger Cobbler with Poppy Seed Dumplings