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Pastry Arts & Desserts

Fall 2009 / Winter 2010 Schedule

(October-March)


Different levels of participation

Demonstration: students observe as instructor prepares recipes.
Partial Participation: students assist with some food preparation.
Hands-on: students cook under the guidance of instructor

Pastry Arts & Desserts
Spring/Summer 2009

# 78 Vegan Cupcake Extravaganza
hands-on


Cupcakes are red-hot commodities, served in fine restaurants, at elegant catered events, and even sold from cupcake trucks cruising the city. Learn to turn your favorite cake recipe flavors into cupcakes, plain and fancy. You’ll participate in making and decorating various flavored cupcakes which will be matched with a kaleidoscope of cream fillings, frostings, glazes and organic vegan sprinkles. Plus, you’ll leave class with your own box of cupcakes and a wealth of ideas. Cakes: Very Vanilla – Basic and Variations; Chocolate Fudge; Orange; Light Lemon; Chocolate Espresso. Fillings, Frostings, and Glazes: Espresso and Semi-Sweet Glazes; Lemon Curd-Like Cream; Maple Butter Whip; and Cocoa-Agave Frosting.


Wednesday, October 28, 6:30 – 10:00 p.m.
Instructor: Fran Costigan
Fee: $110



# 79 Extra Luscious Vegan Cupcakery
hands-on


Explore two distinct styles of cupcake: the kind that are cake through and through and the kind with the cushy cream fillings. Besides being all vegan, there’s a soy-free and gluten-free offering as well. You will leave with a box to nibble on at home. Chocolate Cream Soy-Free Cupcakes with Light Chocolate Cream; Gluten-Free Chocolate Cupcakes with Chocolate Water Glaze; “Buttermilk” Cupcakes with Pinkish Icing; Moist Carrot- Coconut Cupcakes with Magic Coconut Cream and Marzipan; Boston Cream Pie Cupcakes with Vanilla Cream and Chocolate Glaze; Hostess with the Mostess (Gluten-Free option); Chocolate Pudding-Filled & Frosted Chocolate Chip Cupcakes; and Pumpkin-Cranberry Spice Cupcakes with Cranberry Coulis Filling & Orange-Agave Glaze.


a) Thursday, November 12, 6:30 – 10:00 p.m. - or -
b) Thursday, March 25, 6:30 – 10:00 p.m.
Instructor: Fran Costigan
Fee: $110



# 80 Fresh from the Farmer’s Market Vegan Desserts
hands-on


Spotlighting farm-fresh fruits and vegetables, these seven superbly seasonal desserts are as full of zest and color as fall itself. Fran will guide you through the secrets of crumbles, cobblers, creams, shortcakes, phyllo strudel, and moist and flavorful cakes (some gluten-free). Pumpkin Layer Cake with Maple-Cinnamon Cream Filling, Candied Pecans & Cranberry Glaze; Carrot Beet Cake with Orange Ginger Cream, Chocolate Orange Drizzle and Agave Candied Carrot & Beet Shreds; Warm Apple Strudel with Ginger Cream; Gluten-Free Roasted Pear and Chai-Poached Apple Cobbler with Soft White Chocolate Cream; Juicy Fruit Gluten-Free Crumble; Apple-Quince Shortcakes with Maple Caramel Cream; and Spice Cake Shortcake Parfaits (Gluten-Free option) with Fruit Compote & Warm Lemon Sauce.


Tuesday, November 17, 6:30 – 10:00 p.m.
Instructor: Fran Costigan
Fee: $110



# 81 Classically Elegant Vegan Cakes Deconstructed
hands-on


Come spend the day with dessert wizard, Fran Costigan, who will take you through every stage of three complex and elegant desserts. In their original version, these cakes are loaded with cream, butter, eggs, and refined sugar, but you will give each one a glorious vegan makeover. These updated classics are as scrumptious and sinfully delicious as the originals – but better. Opera Cake: Almond Sheet Cake, Chocolate Espresso Filling, Dark Chocolate Ganache Filling, Almond Cream, Coffee Syrup, and Candied Almonds; Schwarzwälder Kirschtorte: Chocolate Cake Layers (Gluten-Free Option), Cherry Cream, Chocolate Cherry Glaze, Poached Cherries in Optional Red Wine and Cherry Granita; Mango-Coconut-Lime Torte: Mango Mousse, Agave-Candied Coconut, Toasted Coconut Sorbet, Lime Gelée, Mint Syrup and Crunchy Wheat-Free Cookies.


Saturday, December 5, 10:30 a.m. – 5:30 p.m. (lunch on your own)
Instructor: Fran Costigan
Fee: $165



# 82 Vegan Desserts with Ethnic Intrigue (NEW RECIPES)
hands-on


Tonight’s recipes were born in Greece, Italy, Algeria, Belarus, France, Portugal, Spain and the good old USA. Fran has adapted these recipes to naturally-sweetened vegan versions that maintain the integrity of the original. In addition, we’ll make beverages including Horchata and Chai. From Greece: Baklava with Vegan Honey-Like Syrup; from Tuscany: Castagnaccio Cake (Gluten-Free); from Algeria: Makrout (Semolina Cake filled with Dates and Almonds); from Belarus: Fran’s Grandmother’s Apple Fleuden Cake; from France: Custard-Filled Éclairs (Gluten-Free Option); from Portugal: Dulce de Leche (Gluten- Free); from Spain: Flan (Gluten-Free); and from the USA: The Elvis: Chocolate-Peanut Butter-Banana Pudding (Gluten-Free); Homemade Mexican Horchata; and India-Spiced Chai.


Tuesday, December 8, 6:30 – 10:00 p.m.
Instructor: Fran Costigan
Fee: $110



# 83 Extraordinary Chocolate Desserts with Options (NEW CLASS)
hands-on


Are you gluten and/or lactose intolerant or know someone who is? Within this fantastic chocolate collection you’ll find something to accommodate everyone’s needs. With Myra’s coaching and a bit of practice, all these recipes can be easily adjusted to exclude problem ingredients. You’re sure to love exploring different ways of making the same desserts and you’ll love the sinfully delicious results. Chocolate Pot de Crème (gluten free and dairy free); Chocolate Tart with Caramelized Pecans and Coarse Sea Salt (with and without gluten, no dairy in both); Fudgy Chocolate Brownies (gluten free and dairy free); Mocha Chocolate Mousse Cake (gluten free and dairy free); Chocolate Molten Cakes with Mocha Gelato (with and without dairy; both are gluten-free); and Chewy Chocolate Crackle Cookies (with and without gluten, no dairy in both). (Organic eggs will be used.)


Saturday, December 19, 2:30 – 6:00 p.m.
Instructor: Myra Kornfeld
Fee: $110



# 84 Vegan Baking Boot Camp Intensive
1 lecture/demonstration plus 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. Learn 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, organic sweeteners (both liquid and granulated), vegan gelatin (agar-agar), arrowroot and kuzu thickeners, non-dairy milks, sulfite-free fruit, chocolate, cocoa, carob, pure extracts, leavening agents and much more. Novice and experienced bakers alike will benefit from the expert training offered in this unique intensive. Plating of desserts will be practiced daily and a dessert buffet party will be our finale!


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 Gels (Kanten); Nut Creams; Tofu Whips and Creams; and Crisp-Yet- Chewy Wheat-Free Cookies.


Thursday, February 11, 3:00 – 7:30 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 milk alternatives, agar, arrowroot, kuzu, tofu and nuts to make vegetarian 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-Nut Creams; Mango- Banana Mousse and variations; Chocolate Puddings; Creamy Carob Pudding; Apple Cinnamon Bread Pudding with Tastes-Like-It-Could-Be Hard Sauce; Raisin Rice Pudding; Spiced Right Pumpkin Pecan Rice Pudding; Indian Pudding; Maple Tofu Whip; Ginger Tofu Cream; Maple Cider Sauce; Chocolate Sauce; and Magic Chocolate Pudding Cake.


Friday, February 12, 10:30 a.m. – 5:30 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


Measure, sift and mix dough and batters for a variety of cookies, bars, and muffins to tuck into your knapsack, plus comfort food such as biscuits, scones, shortcakes, and fruit desserts served warm from the oven. Vanilla Cutout Cookies; Chocolate Chip Cookies; Oatmeal Raisin Cookies; Peanut Butter Cookies; Orange Ginger Crisps; Double Chocolate Fudge Brownies and a Gluten-Free Variation; Iced Carob Brownies; Apricot-Oat Nut Bars; Raw Fruit and Nut Balls; Banana Nut Muffins; Pumpkin Muffins; Power Breakfast Muffins; Basic Biscuits; Currant and Chocolate Chip Scones; Seasonal Fruit Shortcakes; Cran-Pear Slump; and Seasonal Fruit Crumble.


Saturday, February 13, 10:30 a.m. – 5:30 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 Vegan Pie Doughs and Several Pressed Crusts; Rustic Apple Tarts; Perfect Pumpkin Pie; Maple Pecan Sweet Potato Pie; Apple Orchard Crumb Pie; Mixed Berry Galette; Lemon Cream Tart in Wheat-Free Crust; Banana Cream Pie; and Gorgeous Glazed Grape Tart in Wheat-Free Cornmeal-Pignoli Crust.


Sunday, February 14, 10:30 a.m. – 5:30 p.m. (lunch on your own)


Day 5: Perfect Cakes and Fabulous Frostings, Fillings & 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 every day. The Layer Cakes: Versatile Vanilla Cake; Coconut Cloud Layer Cake; Chocolate Layer Cake To Live For; Carob German Not Chocolate Cake; and 24-Karrot Cake. The Big Cakes: Orange Cranberry Bundt Cake; and Cinnamon Streusel UnCoffee Cake. The Frostings, Fillings and Creams: Ultimate Chocolate Frosting; Chocolate Ganache; Coconut Pecan Filling; It’s Like Lemon Curd; Custard Filling; Berry Cream; and West Indies Coconut Cream.


Monday, February 15, 10:30 a.m. – 5:30 p.m. (lunch on your own)


Instructor: Fran Costigan
Fee for entire series: $1240


Classes are limited to 14 people. A certificate of completion will be issued to those students attending the full 5 days. No exceptions. Fran’s book is included in fee.



# 85 The Light Side of Vegan Chocolate - Only the Taste is Fat (NEW CLASS)
hands-on


Chocoholics, take note: One taste of any of tonight’s allvegan offerings will convince you it’s a full-flavored, soulsatisfying chocolate dessert, yet you will achieve this rich lusciousness with different cocoa powders. Fran developed these recipes to highlight the major differences between natural and European or Dutch process, black, and so-called “low fat” cocoa powders. You’ll understand when to use which kind and why organic and fair-traded is always the best choice. Some of Fran’s recipes are even gluten-free! Best Chocolate Banana Cream Pie (Gluten- Free); Nibby Chocolate Oatmeal Cookies (Gluten-Free); Chocolate Trifle (Cake, Custard, Fruit Filling and Chocolate Syrup – Gluten-Free option); Chocolate Orange Cake Fingers with Agave-Cocoa Glaze; No-Fat-Added Chocolate Bundt Cake; and Fudge Brownie Babies (Gluten-Free).


Thursday, January 28, 6:30 – 10:00 p.m.
Instructor: Fran Costigan
Fee: $110



# 86 Chocolate Euphoria (NEW CLASS)
partial participation


Is it love or the all-around great feeling you get from eating chocolate? Just in time for Valentine’s Day, each of these melt-in-your-mouth world-class desserts is built around a different technique and, using Jay’s tips and tricks, you’ll learn how to make nut flour, correctly fold ingredients to retain maximum aeration and lightness; temper mousse; prepare freeze-ahead/cook-later elegant soufflés; whip egg whites to soft and stiff peaks; bake a cake using a water bath (bain-marie); and properly pipe with a pastry bag. So relax, rejoice, and get ready to feel the love. Silky Chocolate Velvet Cake; Cherry-Scented Italian Chocolate Mousse; Dark and Delicious Flourless Chocolate Cake; Individual Elegant Chocolate Soufflés; Moist & Fudgy Brownies; and Handmade Chocolate Truffles. (Some organic eggs, dairy and alcohol will be used.)


Thursday, February 11, 6:30 – 10:00 p.m.
Instructor: Jay Weinstein
Fee: $110



# 87 Vegan Chocolate Decadence Using Fair Trade Organics
hands-on


Inspired by the news that chocolate is high in antioxidants and purported to be good for you? What better way to celebrate than by learning to make these uncomplicated and versatile chocolate desserts! Served multilayered, cool and creamy, divinely paired with juicy berries, these 100% vegan wonders are the best in every way and some are even gluten-free. Fran will discuss the significance of the Fair Trade designation and tell you where you can buy them. Chocolate Terrine: (Chocolate Sheet Cake, Coconut Chocolate Whipped Cream Filling, Shiny Chocolate Glaze); Ultimate Chocolate Berry Shortcakes: (Chocolate Chip Scones, Chocolate Cream, Chocolate-Dipped Strawberries, Chocolate Berry Sauce); Elegant Chocolate Raspberry Silk Tart (Gluten-Free); Fudge Brownie Cake Hearts; Chocolate Granita (Gluten-Free); Chocolate Sorbet (Gluten-Free); Almost-Instant Raw Chocolate Mousse (Gluten-Free); Spicy S'Mores; and Chock Full of Cocoa Nibs Granola (Gluten-Free).


Thursday, February 25, 6:30 – 10:00 p.m.
Instructor: Fran Costigan
Fee: $110



# 88 Retro Treats Reinvented the Vegan Way
hands-on


Fran has ingeniously created virtuous vegan updates to eight baby boomer favorites. Plucked from the age of hot rods, drive-in movies and beehive hairdos, these classic, naughty treats have never been nicer or tasted better. So, whether you actually remember the taste of these popular confections or have heard your parents or grandparents talk about them, here’s your chance to help bring them into the 21st Century. Go ahead, enjoy all these delights whose “names have been (slightly) changed to protect the innocent.” Fran’s Organic Gourmet Vegan Twinkies®; Angelic Devil Dogz; Ring-a-Ding-Ohs; Cinnamon Coffee Cakelettes; Puffed Cereal Treat Surprise; S’Mores Ice Cream Sundaes with UBettcha Chocolate Syrup; and Orange Juianna. (Many of these treats are gluten-free or have gluten-free options.)


Monday, March 15, 6:30 – 10:00 p.m.
Instructor: Fran Costigan
Fee: $110