Baking & Preserving the Autumn Orchard with Sarah Owens
Taught by Sarah Owens and hosted by Six Dutchess Farm on Zoom.
In this project-oriented class, we are going to learn how to bake and preserve with two of the most iconic fall fruits around: apples and pears.
In our two hours together, we'll be making a savory British classic, called Fidget Pie, using a flaky wholegrain double-crust pie dough (made from scratch, of course!) with a sourdough option. We'll fill our savory pies with sautéed autumn apples, ham, potatoes, onions, hearty herbs and all the goodness of fall. Sarah will walk you through the essential steps of assembling this delicious seasonal, savory pie, including tips and techniques for baking with whole grains, decorating your beautiful pies, and dressing them up for special gatherings.
And once we get our pies in the oven, Sarah will teach you how to make a naturally-fermented Autumn Sauerkraut, using sliced apples or pears as a key ingredient. This savory and versatile food is packed with flavor and probiotic benefits, and it will store in the fridge for up to one year...or until the next autumn harvest!
Here is our menu for the afternoon:
Whole Grain Pie Crust with Fermented Sourdough Option
Shropshire Savory Fidget Pie with Autumn Apples, Ham, Potatoes and Alliums
Autumn Harvest Sauerkraut with Apples or Pears
Taught by Sarah Owens and hosted by Six Dutchess Farm on Zoom.
In this project-oriented class, we are going to learn how to bake and preserve with two of the most iconic fall fruits around: apples and pears.
In our two hours together, we'll be making a savory British classic, called Fidget Pie, using a flaky wholegrain double-crust pie dough (made from scratch, of course!) with a sourdough option. We'll fill our savory pies with sautéed autumn apples, ham, potatoes, onions, hearty herbs and all the goodness of fall. Sarah will walk you through the essential steps of assembling this delicious seasonal, savory pie, including tips and techniques for baking with whole grains, decorating your beautiful pies, and dressing them up for special gatherings.
And once we get our pies in the oven, Sarah will teach you how to make a naturally-fermented Autumn Sauerkraut, using sliced apples or pears as a key ingredient. This savory and versatile food is packed with flavor and probiotic benefits, and it will store in the fridge for up to one year...or until the next autumn harvest!
Here is our menu for the afternoon:
Whole Grain Pie Crust with Fermented Sourdough Option
Shropshire Savory Fidget Pie with Autumn Apples, Ham, Potatoes and Alliums
Autumn Harvest Sauerkraut with Apples or Pears
Taught by Sarah Owens and hosted by Six Dutchess Farm on Zoom.
In this project-oriented class, we are going to learn how to bake and preserve with two of the most iconic fall fruits around: apples and pears.
In our two hours together, we'll be making a savory British classic, called Fidget Pie, using a flaky wholegrain double-crust pie dough (made from scratch, of course!) with a sourdough option. We'll fill our savory pies with sautéed autumn apples, ham, potatoes, onions, hearty herbs and all the goodness of fall. Sarah will walk you through the essential steps of assembling this delicious seasonal, savory pie, including tips and techniques for baking with whole grains, decorating your beautiful pies, and dressing them up for special gatherings.
And once we get our pies in the oven, Sarah will teach you how to make a naturally-fermented Autumn Sauerkraut, using sliced apples or pears as a key ingredient. This savory and versatile food is packed with flavor and probiotic benefits, and it will store in the fridge for up to one year...or until the next autumn harvest!
Here is our menu for the afternoon:
Whole Grain Pie Crust with Fermented Sourdough Option
Shropshire Savory Fidget Pie with Autumn Apples, Ham, Potatoes and Alliums
Autumn Harvest Sauerkraut with Apples or Pears
RECORDING
This class is recorded in full and you will receive the live recording, along with the recipe packet, within 24 hours of the class to enjoy and cook along on your own time. This ensures that you will not miss any class content should you be unable to attend live.
PREPARATION:
Baking & Preserving the Autumn Orchard is a live, interactive cooking class, hosted in the Hudson Valley by Six Dutchess Farm on Zoom, and taught by Sarah Owens from her California kitchen. Recipes, a full ingredient list, and a Zoom link will be provided one week prior to class. Though you are not required to cook along, it does make the experience more immersive and it provides you with a real Sunday treat. We welcome and encourage you to cook and learn along with your loved ones.
CANCELLATIONS
Please note, due to the small size of this class and its virtual nature, registration is non-refundable and class credit is not given should you find yourself unable to attend.
