Mini Intensive: Valentines for the Ambitious Baker with Rose Wilde

NOTE: iphone and ipad users, to register for the class.

This intensive consists of two sessions on Thursday, February 13 and Friday, February 14. Each one will begin at 6:00 pm Eastern Time and conclude at 7:30 pm.

What’s on the Menu:

• Raspberry, Hazelnut and Spelt Linzer Heart Cookies
• Strawberry Marshmallows Dipped in Dark Chocolate
• Dark Chocolate Ice Cream with Hibiscus Glass
  Tender Linzer cookies filled with homemade raspberry jam. Delicate marshmallows that taste like real strawberries. Rich dark chocolate ice cream served with crunchy hibiscus “glass.” This is a Valentine’s Day spread we can get excited about, and it’s one that you can pull off at home. Join guest teacher Rose Wilde, author of “Bread and Roses,” for a two-day mini-intensive where you’ll learn three confections that will seriously impress your Valentine—and serve as general-purpose stunning desserts all year long.
  On day one, we focus on foundational baking skills. That means getting into the science of achieving a tender “short” cookie dough and successfully incorporating alternative and whole grains into your sweet baking. We cover the basics of home jam-making and get comfortable using gelatin, which puts fear into the heart of even many confident bakers. Finally, you’ll learn how to use everyday kitchen tools—no ice cream maker required—to prepare a batch of perfectly aerated, deeply chocolatey ice cream base.
  On day two, we’ll take those components—now chilled, set and frozen—and use them to continue your pastry education. You’ll carefully roll, cut, bake and fill Linzer cookies, being careful not to over-work or over-bake these delicate cookies. We’ll practice melting chocolate using a double boiler and show you how to avoid the mess and frustration of seized chocolate. And Rose will show you how to transform just four ingredients into flavorful, striking sugar glass, during which time you’ll learn lessons about the science of sugar from soft ball to hard crack.
  About Rose: Rose Wilde has been featured in The New York Times, Washington Post, Food & Wine, Wall Street Journal and Refinery29, with regular appearances on NPR, Tastemade and the Cooking Channel. She owns Red Bread Bakery near her home in Los Angeles, California. She is the author of the book “Bread and Roses: 100+ Grain-Forward Recipes Featuring Global Ingredients & Botanicals.”
  

Immediately after registering, you will get a confirmation email that contains the Zoom meeting log-in information for all the sessions. At least one week prior to each session, you will receive instructions on how to prepare ingredients and equipment in order to cook along with us.

After each session, you will receive a recording of the event, as well as a packet with recipes and resources that we discuss during the event. If you have any questions about this intensive, please don't hesitate to get in touch via [email protected].

This intensive has limited spots, and you must register in advance via Eventbrite. One sign-up covers one device. Closed Captioning is available for this event.

Payments for Milk Street livestream intensives are non-refundable. If you find yourself unable to attend, you may transfer the ticket to someone else, but we are unable to refund fees and all payments are final.

Proceeds from livestream cooking classes, workshops and intensives support Milk Street's non-profit work with The Big Sisters Association of Great Boston, The Boys & Girls Club of Dorchester, FoodCorps and other partners.

Bonus: All attendees of this intensive will receive a one-time 20% off coupon to the after each session.

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