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August 14, 2022 12:30 PM
30 mins
180 mins
Live Class
On-Demand Class
$ 40.00 CAD
plus tax
Join Kathryn for this very seasonal online class on how to make two of our favourite recipes featuring fresh summer cherries. You'll start the class making a yeasted dough for our Focaccia with Cherries, then while the dough is rising you'll learn to make Kathryn's New York style Cheese Cake too. We'll take a 30 minute break during our Focaccia's second rise, after we top it with Cherries, then reconvene while we bake our Focaccia and make a Brandied Cherry Sauce to serve atop our Cheese Cake!
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FOCACCIA: Cherries, all-purpose flour (unbleached), yeast (active dry), sugar, olive oil, orange zest, fresh thyme
CHEESECAKE: Original brick cream cheese, sour cream, sugar, eggs, graham crackers, butter, lemon, vanilla extract
CHERY TOPPING: Sweet or sour cherries, sugar, lemon, cornstarch
23 cm springform pan, food processor (optional), stand mixer or electric whisk
When you register for an online class at Get Cooking you can choose to cook along with us, or to sit back, take notes and ask questions, then cook in your own time.
Class sizes are limited to ensure everyone has an opportunity to communicate directly with our Instructors
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
All in-person classes include a meal of what we make, as described in the event description.
A selection of beverages (wine, beer and more) is available at all our classes for an additional charge.
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
Join Chef Owner Kathryn Joel for an introduction to filled pastas and learn to make our egg-yolk enriched fresh pasta dough, perfect for creating light and delicate filled pastas. You’ll prepare two types of filled pasta with sauces. Begin with Ravioli filled with winter squash, served with a deliciously aromatic parsley and walnut chopped sauce. Next, make Swiss Chard & Ricotta Tortelloni, served with a simple but flavourful brown butter and sage sauce. This class is an ideal complement to our Pasta Basics class and is suitable for vegetarians.
Join Chef Owner Kathryn Joel for an introduction to filled pastas and learn to make our egg-yolk enriched fresh pasta dough, perfect for creating light and delicate filled pastas. You’ll prepare two types of filled pasta with sauces. Begin with Ravioli filled with winter squash, served with a deliciously aromatic parsley and walnut chopped sauce. Next, make Swiss Chard & Ricotta Tortelloni, served with a simple but flavourful brown butter and sage sauce. This class is an ideal complement to our Pasta Basics class and is suitable for vegetarians.
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