Easter Baking Traditions Class Sunday 3/25
Learn how to make Hot Cross Buns (pictured), date-stuffed Ma'amoul cookies, and a Savory Italian Easter pie with Ham, Ricotta and Spinach.
The class is from 1-4 on Sunday March 25 at OneLife Kitchen in the Foundry in Barrington. $50. Register at www.onelifekitchen.com
Want them for Easter but don't want to make them yourselves? Scroll down and place your order. Baked at the Garlands in Barrington for Local Delivery
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Back in the days when we sold pies at Farmers’ Markets, people would come up to us and say “I eat your pie for breakfast.” And why not? After all, people eat sweet things like pancakes and French Toast for breakfast – and the primary ingredient in most of our pies is either fruit, milk, or nuts.
The Streusel-topped Triple Berry Pie was typically the breakfast favorite, but I set out to find more pies that would be suitable for breakfast. There are savory pies like Bacon-and-Egg, and Ham-and-Egg, then some not-too-sweet pies like Oatmeal Walnut Pie and (my personal favorite) custard-y Cream-of-Wheat Pie, which I like cold with just a touch of Maple Syrup.
Then there are cereal pies like Euell Gibbons’ fave Grape Nuts Pie (you probably have to be over 50 to get that reference) and Cornflake Pie, which are def on the sweet side. BFK pies even take on International Character with an Orange-infused Italian Torta di Riso that will make you feel like you’re in Firenze!
At the beginning, we're going to focus on Pies and Croissants. Later, as we add Focaccia Sandwiches and our Ahimsa Energy Bars, and as we slowly grow our staff, we'll be open more days and offer more items.
What the Pie is to the United States, the Croissant is to France, sort of. As a college student, I worked my ass off to be able to study in Paris in the Spring of 1985. I still remember that first morning in the City of Light – drizzly, homesick, thinking I’d made a mistake, and then I walked down the Rue Vavin and into the first Bar I saw (Bars in Paris are known for their coffee) and ordered “un express” and a croissant, the taste, smell, feel and sound of which I will never forget. It was buttery and crisp, with enough butter on the exterior to leave my hands shiny. Every subsequent trip to Paris meant a croissant and express first thing off the plane. I’d tried croissants in the states, but they were never the same. During an extended break from Franks, I made a commitment to “perfect” the croissant, to the extent that was possible. I slaved and tasted (and tasted) until I had something that brought me back to that first bite, and people loved them. These croissants are perfect on a weekend morning.
WORD TO THE WISE - The joys of the croissant are fleeting. With lots of air between layers, these ephemeral treats go from ethereal to stale in about 6 hours. We bake them right before we open and recommend that you eat them right away.