Easy Desserts with Sauces
Two nights ago I attended the Easy Desserts with Sauces CAP class. Martin was the instructor again, he did an excellent job teaching the course. He went over all the recipes, gave some insight to dessert making and plating. Color contrast, flavor pairing, and a few tips on making the deserts. We had 13 students, so this meant one group would have four students in it. I was first at station four, and somehow I got kicked off my team and sent to station three. I went over because they only had two members and nobody volunteered to help them; I've seen groups of two before - they never have a good time.
This was another -- hrmmm.. I know how to make all these desserts, where should I go. I had chosen the crepe suzette and strawberries with mousse station, and I ended up making churros. I'm not the greatest fan of fried food, so I immediatly grabbed the ingredients for one of our other dishes. I made the ginger cream anglaise for an apple gallet, while the other two started on the churro batter and apple gallet. I was done in a few minutes, the gallet was formed and in the oven a few minutes later, and the churro batter needed to cool before we could fry it. That's when the downtime started - I walked a round and checked out what the other groups were doing. then we were ready to start the churros. I cut the batter from the pastry bag (other guy was squeezing them out), and the third person made the chocolate dipping sauce. Well, at this point, we were pretty much done for the night. The gallet was baking, our sauces were done, and the churros were mindlessly repetitive. Squeeze, cut, fry, remove from oil, cool, dust with cinnamon sugar -- and repeat. The cooked for 3 minutes, and we had three people to watch them.
This is when I started doing the dishes -- the guy frying the churros seemed to be having a blast, so I let him do it as much as he wanted. I helped Julie clean the pots and pans from all the stations. I found this more productive then standing around and doing nothing. I'd hop back over when they needed to dust the churros, or snip them off into the oil, but for the most part, we were the least active team. The other three stations were making stuff up until the last moment.
I enjoyed the class, but it was a little unsatisfying. When everyone was done cooking and we started to taste, I realized that there needs to be some savory type of dish to help balance out the insulin coma that hit everyone after class. The only thing I could really come up with was a fruit and cheese plate with a cream cheese sauce to dip the fruit in. We would have enough time to make a fromage blanc, you could mix in some dried fruit at the end and serve it with some fresh fruit, honey nut bread, and other cheeses.
This was another -- hrmmm.. I know how to make all these desserts, where should I go. I had chosen the crepe suzette and strawberries with mousse station, and I ended up making churros. I'm not the greatest fan of fried food, so I immediatly grabbed the ingredients for one of our other dishes. I made the ginger cream anglaise for an apple gallet, while the other two started on the churro batter and apple gallet. I was done in a few minutes, the gallet was formed and in the oven a few minutes later, and the churro batter needed to cool before we could fry it. That's when the downtime started - I walked a round and checked out what the other groups were doing. then we were ready to start the churros. I cut the batter from the pastry bag (other guy was squeezing them out), and the third person made the chocolate dipping sauce. Well, at this point, we were pretty much done for the night. The gallet was baking, our sauces were done, and the churros were mindlessly repetitive. Squeeze, cut, fry, remove from oil, cool, dust with cinnamon sugar -- and repeat. The cooked for 3 minutes, and we had three people to watch them.
This is when I started doing the dishes -- the guy frying the churros seemed to be having a blast, so I let him do it as much as he wanted. I helped Julie clean the pots and pans from all the stations. I found this more productive then standing around and doing nothing. I'd hop back over when they needed to dust the churros, or snip them off into the oil, but for the most part, we were the least active team. The other three stations were making stuff up until the last moment.
I enjoyed the class, but it was a little unsatisfying. When everyone was done cooking and we started to taste, I realized that there needs to be some savory type of dish to help balance out the insulin coma that hit everyone after class. The only thing I could really come up with was a fruit and cheese plate with a cream cheese sauce to dip the fruit in. We would have enough time to make a fromage blanc, you could mix in some dried fruit at the end and serve it with some fresh fruit, honey nut bread, and other cheeses.
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I was going to sign up for this but realized I was going to be out of town.