Jams, Jellies, Marmalades, Chutneys, and Sweet & Sour Pickled Fruit and Vegetables August 15, 2011

In this four-day, hands-on class, French Pastry School Instructor, Chef En-Ming Hsu, World Pastry Champion, will teach the concept of preserving along with a variety of preserving techniques. Under Chef Hsu’s guidance, you will understand the difference between jams, jellies, conserves, marmalades, and chutneys. All recipes will feature fruits of the local summer harvest, showing you how to extend the season’s harvest through these preserving methods. You will create recipes including Lemon Ginger Marmalade using homemade candied ginger, Spiced Cherry Jam, Red Currant Raspberry Jelly, Plum Wine Jelly, Fig and Walnut Conserves, Peach Chutney, Mostarda de Frutta Chutney, plus Sweet and Sour Relishes, such as Tomato, Corn and Vegetables. You will also create delightful pickled creations like Shallots and Onions, Cucumbers, and Beets. As delicious complements to these preserves, you will create Fruit Cheese (Membrillo), and Herbed Whole Grain Mustard.

The course will culminate in a grand buffet, and all your beautiful products will be yours to take home.

*Three-course lunch is included in the course fee.

** Professional - denotes course is designed for professionals and Pastry Chefs

Official Website: http://www.frenchpastryschool.com/our_programs/2011_08_hsu.html