Dietary Considerations, Sweetening Agents and Fruits - Chocolate Gingerbread
Review of sweetening agents, yeasts and fruits available in PA Dutch Cuisine via the Caribbean connection. Participants will prepare a Weiche Lebkuche (soft gingerbread) with molasses, ginger root, orange zest and cinnamon.
The Great Pies of Pennsylvania: Apple Butter Pie, Shoofly Pie and York County Peppermint Pie
Discusses the origins of the Kuchen flat bread and the multiple types of savory fillings. Participats will prepare a yeast-raised butter crust that will serve as base for some pies. We will cook three traditional pies that cover a wide range of ingredients and styles.
Cakes and Puddings: Hickory Nut Corn Cake, Cumberland Valley Clafty Pudding
Delicious traditional cakes in Pennsylvania Dutch cuisine reflect the influence that Anglo-American influence had on the flours and styles they used for their cakes. Participants will prepare a delicious Hickerniss-Welschkannkuche (Hickory Nut Corn Cake) and a Cumberland Valley Pudding with dried apples, clove, molasses and vanilla sugar.
Shortbreads and Cookies: Heinitsch's Gingerbread Cookies, Kutztown Jumbles, White PepperNuts
Although more frequently identified with the Christmas season, shortbreads and cookies can be enjoyed all year round. Participants will learn different ways to prepare cookies and how ingredients can impact flavour and style.
The Art of Pairing Desserts with Wines
The great desserts of Pennsylvania can be enhanced and enriched by a proper selection of wines. Participants will learn basic notions of food pairing and the three traditional methods of producing seeet wines: Noble root (botrytis), appasimento and Icewein, with actual pairings with different types of sweets. Participants will also discover a pairing by contrast, where a dessert will be paried with aged red wines.
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