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December 18, 2022 10:30 AM
Aditya Raghavan
4 hours
Live Class
On-Demand Class
$ 105.00 CAD
plus tax
Join Kathryn Joel and Aditya Raghavan for this very seasonal class on Holiday Baking and you'll learn to make Stollen, Mince Pies and Linzer Cookies, three of our favourite festive treats. We'll start the class making the yeasted fruit dough for our Stollen, which we'll stuff with Marzipan following Aditya's delicious recipe. Then we'll make an easy Shortcrust Pastry and use store-bought mincemeat, amped up with extra brandy and fruit, to fill our Mince Pies, which we'll top with pastry stars. Plus to add a cookie to the mix we'll be making Linzer Cookies, Austria's famous cutout cookies that we'll fill with raspberry preserves. For an extra treat we'll teach you how to make our recipe for spiced Mulled Wine while we bake, the perfect tipple to enjoy with your delicious Holiday Baking! Then at the end of your class we'll send you home with a take home parcel of Stollen, Mince Pies and Linzer Cookies to enjoy in the days ahead.
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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.
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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.
Limited to 10 participants, the Seafood Skills Cooking Camp with Chef Owner Kathryn Joel is an immersive weekend of seafood cookery for home cooks. You’ll explore tartare and ceviche, curing, pan-frying, poaching, baking, and finishing dishes salt-crusted and en papillote, all using the freshest ingredients sourced from local suppliers. Taste as you cook and end each day with a shared meal of the dishes you’ve prepared. Day One focuses on raw preparations and pan-frying, while Day Two highlights salt-crusted and en papillote techniques, offering indulgent flavours, expert guidance, and an intimate, hands-on experience that will elevate your seafood skills to a new level.
Join Chef Owner Kathryn Joel for a fried chicken extravaganza featuring three favourite styles. Enjoy Korean Wings, crispy and coated in a gochujang glaze; Japanese Karaage, marinated in soy, ginger, and sake, lightly coated and fried, served with Ponzu sauce; and Southern Fried Chicken, marinated in buttermilk, coated in seasoned flour, and cast iron fried in Crisco until golden and crispy, served with cornbread and green beans. Kathryn will share her techniques for achieving perfect crispiness, seasoning, and juicy chicken. Indulge in all three styles and learn methods to elevate your fried chicken skills at home.
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