# 78 Easy & Excellent
Ways with Chocolate
demonstration
Dreaming of delicious desserts that whip up in a flash yet taste
like you worked on them for hours? Want to find the short route
to wowing last-minute guests, pampering yourself or your loved ones,
or sweetly punctuating a party? For special occasions or every day,
Fran will show you how to make every second count and save your
energy for the eating. Luscious and deeply satisfying, no one will
know how quickly and easily these incredible vegan meal-enders took
shape! Chocolate Enrobed Creamy-Centered Truffles; Rich and
Super Chocolate Mousse - Two Ways; Chocolate Wacky Cake; Chocolate
Rocky Road Pie; Creamy Chocolate Pudding---Two Ways; Heavenly Chocolate
Pudding Cake; Chocolate Fruit and Nut Chunks; Frozen Hot Chocolate,
Hot Chocolate, Hot Cocoa; andWheat-Free Brownie Bites.
1 Thursday, June 12, 6:30 - 10: 00 p.m.
Instructor: Fran Costigan
Fee: $95; Two People: $180
# 79 Classically Elegant Vegan
Cakes Deconstructed
hands-on
Are you already confident about vegan dessert basics and eager for
your next challenge? Come spend the whole day with dessert wizard,
Fran Costigan, who will take you through every stage of three complex
and elegant desserts. In its original version, each of these beauties
is loaded with cream, butter, eggs, and refined sugar. But, under
Fran's expert guidance, you will give each one a glorious vegan
makeover. As sumptuous and sensational as the originals, these updated
classics are truly desserts to swoon for! You will de- and then
re-construct: Opera Cake: Hazelnut Cake, Chocolate Espresso
Filling, Dark Chocolate Ganache Filling, Hazelnut Cream & Coffee
Syrup, Candied Hazelnuts, and Gold Leaf; SchwarzwŠlder Kirschtorte
(Black Forest Cherry Gateau): Chocolate Sponge Cake, Cherry Cream
Filling, Shiny Cocoa Glaze, Poached Cherries in Optional Red Wine,
and Cherry Granita; Mango-Coconut-Lime Torte: Mango Mousse BržlŽe,
Agave Candied Coconut, Coconut Sorbet, Lime GelŽe, Mint Syrup, andCrunchy
Wheat-Free Cookie Batons. (Some optional alcohol will be used.)
1 Friday, June 27, 10:00 a.m. - 5:00 p.m. (1-hour break)
Instructor: Fran Costigan
Fee: $165; Two People: $320
# 80 Summer Vegan Baking Boot
Camp Intensive
1 demonstration; 4 all-day hands-on classes
If you're on a mission to make world-class vegan desserts, sign
on for some "basic training" in the field. This program
was designed to give you an understanding of the tactics involved
in baking without dairy, eggs and refined sugar. The entire operation
was developed by Fran Costigan, chef-instructor and author of both
Great Good Desserts Naturally and More Great Good Dairy-Free
Desserts Naturally, the books considered the "bibles"
of vegan desserts. You'll learn to use ingredients specific to vegan
baking and gain the confidence to adapt many standard recipes to
delicious vegan versions. Quality organic, seasonal ingredients
will be emphasized, including whole grain flours, natural sweeteners
(both liquid and dry), vegan gelatin (agar-agar), arrowroot, kuzu
and other thickeners, non-dairy milks, sulfite-free fruit, chocolate,
cocoa, carob, pure extracts, leavening agents and more. Novice and
experienced bakers alike will benefit from the expert training offered
in this unique intensive. Fran's latest book is included
in the price of the course.
Day 1: Introduction to and Fundamentals of Vegan Desserts
lecture/demonstration
The series begins with an introduction to the various ingredients
used to make vegan desserts. Selection of essential baking equipment
will be discussed and an introduction to the classroom kitchen will
be included. Fran will demonstrate, and you will taste: Fruit
Gel (Kanten); Nut Cream; Tofu Whip; andCrisp-Yet-Chewy Wheat-Free
Cookies.
1 Monday, July 7, 11:00 a.m. - 3:30 p.m.
Day 2: Creamy and Gelled Desserts, Sauces, and Introduction
to Measuring, Sifting, and Mixing Batters
hands-on
Today you will learn how to use the foundation ingredients such
as dairy-free milk alternatives, agar, arrowroot, kuzu, tofu and
nuts to make vegan gelatin-based and creamy desserts, sauces, creams,
whips, and begin to measure, sift, and mix batters. You will prepare:
Blueberry Kanten; Fruit Soup & Fruit Salad; Silken Cashew
Cream and variations; Mango-Pineapple-Banana Mousse; My-T Satisfying
Chocolate Pudding; Creamy Carob Pudding; Apple Cinnamon Bread Pudding
with Tastes-Like-It-Could- Be Hard Sauce; Creamy Roasted Peach Rice
Pudding; Indian Pudding; Magic Chocolate Pudding Cake; Maple Tofu
Whip; Ginger Tofu Cream; Maple Cider Sauce; and Chocolate Sauce.
1 Tuesday, July 8, 9:30 a.m. - 4:30 p.m. (lunch on your
own)
Day 3: Cookies, Bars, Muffins, and a few New Old-Fashioned
Desserts: Biscuits, Scones, Shortcakes, Slumps, and Crumbles
hands-on
Today you will learn how to measure, sift, and mix dough and batters
for a variety of cookies, bars, and muffins to tuck in your knapsack,
plus comfort food such as biscuits, scones, shortcakes and fruit
desserts served warm from the oven. Vanilla Cut-Out Cookies; Chocolate
Chip Cookies; Oatmeal Raisin Cookies; My Favorite Peanut Butter
Cookies; Orange-Ginger Crisps; Double Chocolate Fudge Brownies;
Iced Carob Brownies; Apricot-Oat Nut Bars; Raw Fruit and Nut Balls;
Banana Nut Muffins; Zucchini Muffins; Power Breakfast Muffins; Basic
Biscuits; Currant and Chocolate Chip Scones; Seasonal Fruit Shortcakes;
Blueberry Slump; and Fresh-From-The-Farmer's-Market Fruit Crumblewill
be amongst the treasures to be enjoyed with yesterday's creams,
whips and sauces.
1 Wednesday, July 9, 9:30 a.m. - 4:30 p.m. (lunch on your
own)
Day 4: Pies and Tarts
hands-on
Everyone will make both pie dough and a pressed crust; fillings
will be prepared; and we'll assemble and bake all day long. The
lineup looks impressive: Foolproof Flaky Pie Doughs One &
Two and Several Pressed Crusts; Apple- Blackberry Galette; Mixed
Berry Galette; Applesauce Galette; Fourth of July Blueberry Streusel
Pie; Roasted Plum Orange Cream Tart; Lemon Cream Raspberry Tart
in Wheat-Free Crust; Black Bottom Coconut Banana Cream Pie; and
Gorgeous Grape Tart in Wheat-Free Cornmeal Pignoli Crust..
1 Thursday, July 10, 9:30 a.m. - 4:30 p.m. (lunch on your
own) )
Day 5: How to Bake a Perfect Cake & Make Fabulous Frostings,
Fillings, Glazes & Creams
hands-on
Learn to make and decorate a collection of classics you'll want
in your arsenal for special occasions, lunch boxes, and even for
every day. The Layer Cakes: Versatile Vanilla Cake, Coconut
Cloud Layer Cake; Chocolate Layer Cake to Live For; Carob German
Not Chocolate Cake; 24-Karrot Cake. The Big Cakes: Orange Blueberry
Bundt Cake; Cinnamon Streusel UnCoffee Cake. The Frostings, Fillings,
Glazes and Creams: Ultimate Chocolate Frosting; Chocolate Ganache;
Coconut Pecan Filling; It's Like Lemon Curd; Custard Filling; Chocolate,
Orange and Lemon Glazes; Berry Cream; andWest Indies Coconut Cream..
1 Friday, July 11, 9:00 a.m. - 4:00 p.m. (lunch on your
own)
Instructor: Fran Costigan
Fee: $905 for entire series
Classes are limited to 14 people. Acertificate of completion will
be issued to those students attending the full five days. Fran's
latest book is included in the fee.
NEW DATES ADDED BY POPULAR DEMAND!
Vegan Baking Boot
Camp Intensive
Thursday, October 2, 11:00 am - 3:30 pm
Friday, October 3, 9:30 am - 4:30 pm
Saturday, October 4, 9:30 am - 4:30 pm (skips Sunday)
Monday, October 6, 9:30 am - 4:30 pm
Tuesday, October 7, 9:30 am - 4:30 pm
Because the cost of running this series has greatly increased,
the fee in October will be $995 + $95 materials fee.
Please call 212-645-5170 (ext. 4) to register or for more information. |
# 81 Classic Summer Fruit
Desserts
hands-on
Although summer's ripe fruits are sumptuous eaten just plain, the
real mouthwatering begins when they're showcased in classic dessert
recipes. Myra will show you how that's done by teaching you the
techniques for creating some luscious, traditional treats dripping
with this season's juiciest fruits. Shake up your summer by making
these divine desserts using nature's sweet bounty. Raspberry-Peach
Cornmeal Cake; Cherry Almond Claufoutis; Peach-Blackberry Shortcakes
with Blackberry Cream; Rustic Plum Galette; Raspberry Streusel Tart;
Apricot Walnut Crisp; and Blueberry Grunt. (Some organic dairy
and eggs will be used.)
1 Thursday, July 17, 6:30 - 10:00 p.m.
Instructor: Myra Kornfeld
Fee: $95; Two People: $180
# 82 Great Summer Vegan Desserts
hands-on
Celebrate summer with these exciting vegan recipes. Healthy, rich
in taste yet light, these recipes feature a creative variety of
seasonal fruits and perennial favorites like chocolate, coconut
and caramel. You'll also learn to master diverse dessert-making
techniques such as working with phyllo, making ice cream, using
agar, and making reductions. These recipes are not only easy-to-make
but certain to impress. Very Cherry Streusel Cake; Blueberry
Buckle; Phyllo Flower Cups with Chocolate Pudding and Coconut Cream;
Nectarine-Raspberry Brown Betty; and Roasted Peaches with Caramel
Sauce and Ginger Ice Cream.
1 Monday, July 28, 6:30 - 10:00 p.m.
Instructor: Myra Kornfeld
Fee: $95; Two People: $180
# 83 Extraordinary Blueberry
Creations
hands-on
Bursting with flavors from mildly sweet to tart and tangy, blueberries
are not just delicious and low in calories but are ranked one of
the top ten foods highest in antioxidants per serving. As Fran guides
you in preparing these wholesome, naturally sweetened blueberry
desserts and treats, she will discuss the many health benefits now
confirmed for these nutritional wonders. You'll also learn how to
select the finest berries as well as tips for storing them that
ensure maximum flavor and nutrition. These irresistible creations
include: Blueberry Jell-Oh Shots; Triple Blueberry Shortcakes
(Blueberry Scones, Blueberry Cream, and Braised Blueberry Sauce);
Blueberry Streusel Coffeecake; Blueberry Crumb Pie-lettes; Elegant
Blueberry Tart; Blueberry Cornbread and Muffins; Vanilla Blueberry
Cupcakes; Wheat-Free Blueberry Granola and Chewy Granola Bars; Blueberry
Slump; and Best Breakfast Blueberry Smoothie.
1 Monday, August 18, 6:30 - 10:00 p.m.
Instructor: Fran Costigan
Fee: $95; Two People: $180
# 84 Vegan Chocolate Decadence
hands-on
Inspired by the news that chocolate, our favorite indulgence, is
high in antioxidants and purported to be good for you? What better
way to celebrate this news than by learning to make these uncomplicated
yet versatile chocolate desserts! Served multilayered, cool and
creamy, divinely paired with plump and juicy berries, these 100%
vegan wonders are the best in every way. Chocolate Terrine:
(Chocolate Sheet Cake, Two-Chocolate Fillings, and Shiny Chocolate
Glaze); The Ultimate Chocolate Berry Shortcakes (Chocolate Scones,
Chocolate Cream, Chocolate Dipped Strawberries, and Chocolate Berry
Sauce); Elegant Chocolate Raspberry Silk Tart; Fudge Brownie Cake
ˆ la Mode; Chocolate Granita; Fudge Pops; Chocolate Sorbet; Almost
Instant Raw Chocolate Mousse; Honestly S'Mores; andChock Full of
Cocoa Nibs Granola.
1 Friday, September 26, 6:00 - 9:30 p.m.
Instructor: Fran Costigan
Fee: $95; Two People: $180
