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December Holiday Cookie Tin with Jim Dodge
December 15, 2023 @ 10:00 am - 4:30 pm
Join celebrated pastry chef and author Jim Dodge, as he shares four decade’s worth of experience and stories each month at the Artisan Baking Center.
Class will begin with demonstrations and move into the hands-on part of the class where you will be making the recipes and going home with some of the doughs and finished cookies. To maximize the hand-on portion of the class the ingredients will be pre-measured and tools distributed. The class will conclude with a tasting and discussion of the cookies. Lunch will be provided.
This dough is allowed to rest overnight, which makes it easy to roll and cut into shape. It has a special molasses which provides a wonderful and unusual flavor. They are decorated after baking.
Pistachio & Orange Peel Dipped in White Chocolate
A recipe that I created a few years ago in tribute the flavors of the middle east. My favor shape for these are cut into ovals.
Chocolate Dipped Cinnamon Stars
This variation is made without nuts and the dark chocolate is a great contrast to the cinnamon.
Hussars Kiss or Love
Huszárcsók translates to Hussar kiss. Named for the Hungarian 15th century light cavalry. Perhaps because of the hazelnut and raspberry combination and a light dusting of powdered sugar.
German confectioner Johann Fleischmann created the recipe in 1753. It is immensely popular throughout Europe still today. Grinding most of the spices makes a huge difference, but some aren’t worth the trouble.
Originating from Basel, Switzerland over 700 years ago. It is made of honey, hazelnuts, almonds, candied peel, and Kirsch. After baking the still hot dough is topped with a glaze.
Gingerbread, Royal Icing, Butter Sugar Cookie, Husser’s Love, Cinnamon Stars, Pfeffernüsse, Basler Leckerli, Glaze
Preparing, resting and rolling Gingerbread.
Preparing, rolling, resting & cutting Basler Leckerli
Choosing the best flavorful molasses
Choosing the right honey
How and when to toast nuts
Preparing Jam for fillings
Melting dark & white chocolate for dipping
How to dip cookies in chocolate without leaving a foot
How to properly dust powdered sugar on cookies
Folding parchment piping bags
Piping Royal Icing
Preparing and applying glazes
Organizing and storing cookies before filling tins
Tips on choosing the right variety for you cookie tin
Health & Safety Protocol
Incidents of Covid-19 are currently on the rise, and we would like to encourage everyone to take an abundance of caution in regards to exposure of any communicable disease or illness.
Although masks and proof of vaccination are not currently required to participate in any courses at the Artisan Baking Center, masks are encouraged for any participants who wish to use them in order to stop the spread of infectious illness. Please stay home if you’re experiencing any symptoms of illness. Email us at [email protected] if this occurs to speak with a class coordinator.
The Artisan Baking Center and Keith Giusto Bakery Supply are subject to the current COVID-19 Health Orders and Guidance as set forth by the County of Sonoma in regards to face covering requirements or proof of vaccination. If there are any changes in this policy, all students will be notified immediately.
JIM DODGE is an award winning pastry chef, cookbook author and restaurateur. He was twice featured on Julia Child’s Kitchen, and is now an advisor to the board of her foundation and jury chair for The Julia Child Award. He rose to national prominence as executive pastry chef at the Stanford Court in San Francisco, opened the award winning American Pie Pastry shop in Hong Kong, and taught baking annually for 10 years in Japan. He was senior vice president of New England Culinary Institute and more recently director of specialty culinary programs for Bon Appétit Restaurant Management Company, an on-site restaurant company offering full food-service management to corporations, universities, museums, and specialty venues.