Holiday Baking Traditions – December 15 & 16, 2018
December 15 @ 1:00 pm - 5:00 pm$100
This very special class takes you inside some of our most decadent, and most challenging signature holiday offerings.
We’ll make our famous stollen with homemade candied citrus and marzipan, panettone, decorate a buche de noel, danish klejner cookies, and more.
At the end of class, we’ll sample our goodies with festive wines, and toast the holiday season. You’ll go home with stollen, panettone, klejner, and other goodies, perfect for your holiday table.
Traditional to Germany and many German-American families (like ours!), stollen is a sweet yeasted bread full of brandied raisins and candied citrus peel — and not the scary green citrus peel you see in the store floating in high-fructose corn syrup! We candy our own fruit, starting with organic citrus, to assure you a superior product. And if that wasn’t enough, this delicious fruit-filled dough is wrapped around a ribbon of homemade marzipan, symbolizing the Christ-child swaddled in blankets. To finish it off, we bake it to perfection, brush the hot loaves with melted butter, and dust them with powdered sugar. Stollen fans have told us ours is the best they’ve ever had. Try it and find out why.
This traditional Christmas bread originates in Milan. Made with real butter and eggs, it’s light, sweet and packed with brandy-soaked raisins, cranberries, apricots, and cherries, along with a healthy portion of sliced almonds. Each loaf is baked in a decorative paper pan, wrapped in gold foil, and adorned with a festive ribbon, which a shelf life of several weeks, makes it ideal for shipping and gifting. Serve with mascarpone cheese, preserves, or dessert wine.
BUCHE DE NOEL
The buche de noel is a remarkable French tradition, hearkening back to the days of the yule log. To make this sumptuous cake, we roll together decadent chocolate buttercream with an Askinosie dark chocolate sponge cake to create the “rings” of the log, and then slather it with chocolate ganache to make the bark. Then, in a whimsical touch, we top it all with marzipan mushrooms, so it looks like it just came in from the woods! This cake, filled with Askinosie chocolate, is sure to delight your holiday guests and make your parties merry and bright.
Katie’s great-great grandmother’s translated-from-the-Danish recipe for fried cardamon cookies. A decadent holiday treat!