Thank you for joining Sous Chef on Monday, November 21st for an interactive baking experience during which Chef Becky Marshall will lead you in making two seasonal treats to inspire your Thanksgiving table. Wine pairing recommendations are also included.
Preparation instructions, dial-in details and ingredients are below. However, please do not hesitate to reach out with questions.
Happy Thanksgiving!
Event Details:
Date: November 21, 2022
Time: 7:00 p.m. ET / 6:00 p.m. CT / 4 p.m. PT
Please join 15 minutes early to greet other “sous chefs”
Zoom Meeting Room: https://us02web.zoom.us/j/9185319615?pwd=VDkyU3RHZVFuUVp2UjdmcHNEUDRrZz09
Meeting ID: 918 531 9615 | Passcode: 242189
Meet Your Chef:
Becky Marshall
A self-taught and lifelong baker, Becky is the inspiration behind The Bake Dept and previously one half of the blog and Instagram sensation, Flaky Bakers. In addition to her baking proficiency, Becky has an MFA in Interior Architecture and has worked as a professional theater scenic designer as well as a set designer for television and film.
Preparation:
Tools Needed:
Food processor
2 large, rimless baking sheets
Parchment paper or silicone mat
1 – 2 mixing bowls
Preparing for the Experience:
Please complete the following steps 30 minutes in advance:
Preheat the oven to 350° F (176° C)
Locate and portion all items
Print the menu and comprehensive event details with the following:
Baking Experience
Mini Pumpkin Pies with Maple Whipped Cream
Yields 48 Mini Pies
Ingredients:
Pumpkin Pie:
4 boxes mini “fillo” shells 15 per box (aka phyllo)
1/3 cup (66 g) granulated sugar
1/4 teaspoon (1.5 g) fine sea salt
1 1/2 teaspoons (15 g) pumpkin pie spice
1 large egg
1 cup (227 g) pumpkin puree, not pie mix
1 teaspoon vanilla extract
1 5 oz. can (148 ml) evaporated milk, small can
Maple Whipped Cream:
1 cup heavy whipping cream, cold
2 tablespoons maple syrup (optional substitute: honey)
1/2 teaspoon vanilla extract
Rustic Apple Tart
Yields 8 Slices
Ingredients:
1 1/2 cups (180 g) plus 1 tablespoon (7.5 g) all-purpose flour
Pinch of salt
1 1/2 sticks (170 g) unsalted butter, cold, cut into 1/2-inch cubes, plus 2 tablespoons (28 g) melted (14 tablespoons total)
1/3 cup (79 ml) ice water
3 1/2 tablespoons (43 g) granulated sugar
4 large apples, peeled, cored and cut into 1/4" slices**
2 tablespoons (43 g) apricot preserves (or apple jelly or preserves of choice), melted; strain as necessary
2 cups vanilla ice cream for topping (optional)
Wine Pairing
Recommendations:
White Wine
Pinot Gris
Riesling (sweet)
Sparkling Wine
Moscato