Due to all the complications in the past month or so I haven't been to any of my favorite Sunday past-times. The Williams Sonoma Demos. I used to go to the Williams Sonoma demos, drink my bottle of Cocoa Cola, & learn about certain cooking techniques every Sunday. I have missed it so much. Above is a collage of parts of the demo made by me.
This week was about Thanksgiving desserts. Now for people in the U.S. it's pretty standard that Thanksgiving screams Pie. The pumpkin pie, the apple pie, & the pecan pie. Well this class took a bit of a spin on these classics. I saw how a Pumpkin Cheesecake was made. At first I was like Pumpkin Cheesecake?!?!?! That sounds Omg yummy & indeed at the tasting during the end I was begging for another piece. It's completely different than a pumpkin pie but it tastes just as creamy & just as delicious. The key twist of the taste of this cheesecake is the crust. It's not your usual graham cracker crust, but a Ginger Snap Cookie crust around the filling. This Ginger Snap Cookie crust can be used instead of any Graham Cracker crust.
If you are interested in this Pumpkin Cheesecake this link is the recipe on Williams Sonoma's website.
This is what it looks like. The kind demo lady was nice enough to hold it out for me so I could take a picture. Along with the Pumpkin cheescake, we learned how to add some decorations to the old-time classic Pumpkin Pie. She used a leaf punch to cut out leaves in the pie crust dough to place them on top of the edges of the pie crust within the grooves of the pan. It really looked beautiful in person.
Here is the picture of the Leaf pie crust Pumpkin Pie. Of course click to enlarge.
This class was one of the more fun ones I've attended. I really recommend going to these FREE demos because you do learn a lot. Also, it's one thing to see all the lil gadgets in the stores but it's another thing to actually see them used. Williams Sonoma is a bit expensive on things in my opinion but you'll have them for a very long time & it will make your life a lil easier in the kitchen.
Along with the pies my mom & I learned a few Tips about pie crust & cooking that I wanted to share as well:
1.) Always used Unsalted COLD Butter when making a pie crust. This is because you are already adding salt to the recipe, so you don't want to over salt it by using salty butter. The moisture of the a pie crust dough does matter & salty butter is too moist.
2.) When placing a pie crust in a pan, grease your non-stick pan with butter instead of cooking spray. The cooking spray will eventually discolor your pie pan because of the aerosol.
3.) Always crack open eggs in a separate container, individually, so you don't get egg shells in your recipe.
4.) A Marble surface is a good place to roll out dough. It doesn't stick to it as much as granite or others so you don't have to use that much flour on it.
5.) It helps to chill pie crust dough in a round disk in plastic wrap for at least 20 minutes before rolling it out. The dough being chilled helps keep the dough together when rolling it fully out.
Just as a side note, Williams Sonoma does sell pumpkin pie mixes, pecan pie mixes, and a lot of pre-made mixes for holiday cooking just in case your in a rush.
It's nice to get back to my normal routine. I'm trying very hard to see past things, let go, get some new hobbies, & just feel better. It's slow but I'm trying to make it work lil by lil each day. One day I'll know how to cook too. hehe. These cooking demos are free so if you live near a Williams Sonoma, check em out. The tastings are uber yummy too.
Good luck everyone with your weeks!! Til Tomorrow...