# 48 Gluten-Free Chocolate Desserts --- Better Than Ever (NEW CLASS)
hands-on

Gluten-sensitive chocoholics, rejoice! While these chocolate desserts are on par with the best, Sue has re-created them with you in mind. The key to this is simple: homemade all- purpose, gluten-free flour that you will make from scratch, using almond meal, brown rice flour, sorghum flourand other healthful ingredients with impressive nutritional profiles. With this fabulous flour you will prepare pâte à choux for cream puffs, soufflés, drop cookies, pizzelles, and sweet empanadas as well as whip, dip, sauce, and fill your way through this unforgettable class. Cream Puffs with Sweetened Ricotta Cream, Chocolate Chips and Chocolate Sauce; Chocolate Chip Cookies 4 Ways: Original, Walnut, Dried Cherry and Coconut; Individual Chocolate Soufflés with Organic Whipped Cream, Raspberry Coulis, Toasted Almonds and Mint; Chocolate-Dipped Pizzelle Sorbet Sandwiches; and Dessert Empanadas filled with Dried Fruit, Nuts and Chocolate. (Organic eggs, dairy, and alcohol will be used in some recipes.)

1 Saturday, May 3, 1:00 - 4:30 p.m.
Instructor: Susan Baldassano
Fee: $95; Two People: $180

 

# 49 Gluten-Free Desserts: A Liberating Look at Baked Goods (NEW RECIPES)
hands-on

One of the toughest things about being gluten intolerant is saying "No, thanks" to so many scrumptious desserts. In this class you will gain a basic understanding of the guidelines for gluten-free baking and where gluten-contaminated ingredients unexpectedly lurk. Then, working with homemade gluten-free flours made from an assortment of nuts, beans, grains, fruits and vegetables and using healthier unrefined sweeteners, participants in this class will create and plate an impressive array of baked goods to which finally you can say, "Yes, please." Assorted Cookies (Pignoli, Sesame- Anise, Chocolate-Coconut, and Vegan Pistachio Nut); Individual Vegan Tarts (Cherry with Pressed Pecan Crust and Blackberry/Blueberry with Pressed Walnut Crust); Ginger Spice Cake with Orange Glaze and Orange Supremes; Coconut Cake with Pineapple Salsa and Mango Coulis; Dark Chocolate Cake with Creamy Deep Chocolate Drizzle and Dipped-in-Chocolate Strawberries; and Toppings of Organic Whipped Cream, Vegan Almond Cream, and Vegan Coconut Cream. (Some recipes include alcohol; organic eggs and dairy will be used except where designated "vegan.")

a) 1 Monday, June 23, 6:30 - 10:00 p.m.
- or -
b) 1 Monday, September 15, 6:30 - 10:00 p.m.
Instructor: Susan Baldassano
Fee: $95; Two People: $180

 

# 50 Sicilian Hors D'oeuvres --- No Gluten, No Kidding! (NEW CLASS)
hands-on

How do you please all of your guests when some of them might be gluten intolerant? That's easy: feed them delectable signature Sicilian dishes, says Sue Baldassano, but make them gluten free. Here is a fantastic variety of hors d'oeuvres suitable for dinner parties or friendly gatherings. Some of the ingredients are naturally gluten free, like Arborio rice and chickpea flour; others will be created with made-from-scratch gluten-free flours and bread crumbs. Arancinette (Mini Rice Balls) filled with Mozzarella, Peas, & Herbs with Saffron- Lemon Oil Drizzle and Fresh Mint; Panelle (Pan-Fried Chickpea Fritters) with Caponata Agrodolce and optional Ricotta; Rosemary Skewers of Fennel-Scented Croutons, Cherry Tomatoes, Mozzarella and Fresh Basil; Savory Pizzelle (Snowflake Patterned Waffles) with White Bean Spread and Olive and Sun-Dried Tomato Tapenade; Baked Sicilian Tuna Croquettes with Red Onion and Fennel Quick Pickles; Marinated Marsala Olives with Fresh Zests and Mint; andParmesan- & Rosemary-Toasted Almonds and Pistachios. (Organic eggs, dairy, fish and alcohol will be used in some recipes and Prosecco will be served.)

1 Saturday, August 16, 1:00 - 4:30 p.m.
Instructor: Susan Baldassano
Fee: $95; Two People: $180

*In all of Sue's classes, in addition to the recipes, her handouts include information on gluten-free flours, guidelines for gluten- free baking, a list of gluten-free-friendly restaurants in the Tri-State area, sources for gluten-free baking products, support groups, and cookbooks.