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Nov 14, 2018







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Speer’s preview desserts for Baking with Strawberries. Photo by Jaimie Jusczyk.




Baking with Strawberries

When: Wednesday, June 17, from 6 to 8 p.m.
Where: Canterbury Shaker Village, 288 Shaker Road, Canterbury
Cost: $10 for Shaker Village and Co-op members. $15 for non-members.
Visit: concordfoodcoop.coop/classes to register
 
The Winemaker’s Kitchen Cooking Series: Making Strawberry Jam
When: Wednesday, June 17, from 6 to 7:30 p.m.
Where: LaBelle Winery & Event Center, 345 Route 101, Amherst
Cost: $25 plus tax and gratuity
Visit: labellewinerynh.com to register




Sweet instructions
Take a cooking class all about strawberries

06/11/15
By Allie Ginwala aginwala@hippopress.com



Two upcoming classes will help you incorporate June’s best berry into your cooking repertoire — one is all about sweet strawberry desserts and one uses the berries in ways you may not have thought of before.

“There’s just so many different things you can do with them,” Elaine Speer, executive pastry chef at the Concord Food Co-op, said in a phone interview. On Wednesday, June 17, she’ll lead a baking with strawberries class, showing the group how to make shortcake, angel food cake and whipped cream. 
Demonstration-style, Speer will focus on the possibilities of strawberries as an ingredient, in addition to sharing recipes for specific desserts.
“I’m going to make a macerated strawberry and other things that go easy and well with [their] flavoring,” she said. “They [strawberries] don’t need flavoring, but they love lemon and vanilla.”
After Speer and another co-op pastry chef take the class through the steps, they’ll all enjoy a tasting of strawberry shortcake and angel food cake already made and ready to sample. Finally, the class will learn how to make whipped cream out of heavy cream, one of Speer’s favorite ways to eat fresh strawberries.
If just desserts aren’t your thing, Labelle Winery will host a class, also on June 17, about cooking with strawberries, with the focus on making and using strawberry jam. Owner and winemaker Amy Labelle and executive chef Justin Hoyt will take the class through the process of making the Winemaker’s Kitchen strawberry seyval blanc jam with options for sweet and savory ways to cook with it. 
“They’ll teach people how to use a sweet product in different ways,” Michelle Thornton, director of sales business and program development, said in a phone interview. “They’ll talk about the jam itself and they’re actually going to … glaze some salmon with the strawberry jam as well as [make] your typical scones with jam.” 
The berries are grown at The Farm at Labelle Winery and other New Hampshire farms. The idea behind the instructional class series is to give guests a full taste experience. 
“People think of jam as being a breakfast item, but it can be so much more,” Thornton said. 
Most likely, Labelle will pair a wine with the salmon dish to complete the experience.
“It’s intimate and engaging and … it’s fun to watch the experience,” Thornton said. “It’s very tactile; they see, smell, taste and hear. … It just opens up. Everybody at the end of the class is friends and enjoying food and wine, which is what we love.” 
 
As seen in the June 11, 2015 issue of the Hippo.





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