Events

Cookie Pressing

September 24
Continuous Free Demo
11am – 3pm

A cookie press easily allows you to make quick work of your dough, and create beautifully shaped cookies for a tray without the hassle of rolling dough and using cookie cutters. Traditionally called spritz cookies, they are a German Christmas tradition, and are very popular in the Nordic countries as well. And they’re quickly winning the taste buds of many on this side of the Atlantic!

A simple, rich buttery recipe makes these delicate, crumbly cookies, somewhat reminiscent of shortbread in texture. (As a matter of fact, Google translates Spritzgebäck as Shortbread.) Spritz can be translated as To Squirt or Spatter, and you’ll see why when you’re pushing the dough out of the press.

Join us to learn the secrets to baking perfect Spritz cookies, using the OXO Cookie Press.

OXO Cookie Press


Nadia Making BiscottiBiscotti

October 1
Continuous Free Demo
11am – 3pm

Called Biscotti di Prato or Cantuccini, these scrumptious twice-baked cookies have their origins in the Tuscan city of Prato.

Biscotti are first baked in the shape of a loaf, then sliced, and the slices are turned on their side and briefly put back in the oven to brown to your desired taste for crispiness. This crispy texture not only makes them crunchy to the tooth, but also makes them easier to handle, and perfect for holding their shape longer when dunking in your coffee, hot cocoa, milk, chai, and more. A great alternative to your ice cream spoon, as you can munch on a piece with every scoop.

Come and join Nadia as she samples and provides expert tips and advice on making these Italian treats. Yum!

Biscotti Tools


Naturally Sweet Food in JarsMarisa McClellan: Book Signing
Naturally Sweet Food in Jars

October 8
11am – 3pm

Meet local author and canning guru Marisa McClellan, of the popular Food in Jars blog, who will be providing advice and answers to all your questions on preserving.

Marisa is introducing her newest book, Naturally Sweet Food in Jars, featuring 100+ recipes sweetened with honey, maple, agave, coconut sugar, dried fruits, and fruit juice concentrates. It’s the ideal book for people who want to reduce their dependence on refined sugar, but don’t want to give up their favorite jams, fruit butters, and sweet pickles.

Marisa has also published two other excellent canning books:

Food in Jars: Preserving in Small Batches Year Round, a general canning book with a get started guide and recipes arranged seasonally.

Preserving by the Pint focuses on small-batch canning recipes, perfect for those unique farmers’ market finds!

Come with your preserving questions and enjoy a chat with this talented author, whose young and notable career includes three nominations for the Saveur Magazine Best Food Blog Award, and was even the winner of a Best of Philly award from Philadelphia Magazine!

www.foodinjars.com

Marisa McClellan’s books on Fantes.com

 

 

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