Home | Cooking With Chefs | 2007 Courses


Instructor: Judy Bunde
Date: September 14-15
Enrollment: Limited to 8
Cost: $260/person, double occupancy; $295/person, single occupancy

Vermont has many apple orchards and this will be mid-harvest. We will use the local varieties for all our desserts. A 4-hour session which will include instructions and hands-on preparation of these scrumptious apple desserts:

- Variations on Apple Pie
- Apple Frangipane Tart
- Make-Ahead Tart Tatin
- Classic Applesauce Cake with Penuche Icing
- Intense Apple Cider Tart
- Apple Crisp with a Twist

As we proceed, you will also learn some helpful basics, techniques, and tips such as:

-Freezer tips for pie and tart baking
-Quick food processor pie dough
-Never-fail cream cheese pastry dough
-How to peel an apple......and then peel 50 more without pain
-A Primer on Apples
-Tool essentials for pie and tart baking

The weekend includes:

-Late light supper Friday evening when you arrive along with dessert and coffee
-Friday and Saturday nights' lodging in spacious rooms with private bath
-Full country breakfasts on Saturday and Sunday
-Sit-down Saturday night dinner with appetizer, salad, main course, and dessert (alcohol is BYO)
-Saturday afternoon cooking session and all materials; the class recipes
-Time to explore Brandon's shops and galleries