Cooking Class - Homemade Pie Fillings & Curds
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Turn fresh fruit into fillings for pies and shortbreads that you can enjoy year-round!
In this food preservation class, you'll learn the secrets of preserving fruits to enjoy year-round by making them into curds and pie fillings. Chef Penny will teach you her innovative approach to canning pie fillings, so you can whip up a pie in a moment's notice, even in the dead of winter winter. And her curd recipes, including orange-vanilla and espresso, will blow away any bake sale lemon curd you've had!
You'll have an opportunity to sample a wide selection of Chef Penny's preserves, and will create two recipes from scratch. You'll bring home two jars of curd or pie filling to show off to your friends and family, as well as the know-how to preserve your own seasonal bounty!
- Minimum Guests 4
- Maximum Guests 8
- Event Duration 3 hours
Cozymeal guest reviews for other experiences with Chef Penny
31 Oct 2014
From the moment I walked into Penny's house, I was completely impressed. Her house has a breathtaking view of the mountains, her kitchen is beautiful and spacious, and she has so many colorful, creative, preserves! I learned so much from Penny and got to taste some of the most imaginative and delicious preserves I've ever had. Who would have thought corn cob jelly could be so wonderful? And one small spoonful of her strawberry jam seemed to have the flavor of an entire strawberry patch!
27 Oct 2014
This was so much fun! Chef Penny welcomed us to her home with samples of 31 of her homemade goodies, including jams, jellies, marmalades, pickles, salsas, curds, and more! From there it was a great lesson on the joys of fermentation, including methods, variations, and safety. I really appreciated Chef Penny's focus on cleanliness and safety, which is SO important for food preservation. I was inspired to go home and make my own butternut squash pickles based on her recommendations. Thanks Chef Penny!
Meet your chef
I have been a passionate chef my whole life, having learned to cook from three generations of Portuguese chefs. I opened my own private cooking school to teach the art and science of food preservation. I want to bring back the practicality and creativity of home food preservation, and debunk the myth that canning is only good for Grandma's jams and pickles! I look forward to sharing my knowledge with you so that you'll be well-equipped to make your own healthy, creative, and safe preserves!
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