World Cuisines: MexicoThis meeting was led by Brando, Chef DeVault and Chef Cofrades. Recipes covered traditional Mexican cuisine and focused on using classic ingredients to create specific flavor profiles according to that region. Club members made everything from stuffed chiles, braised barbacoa, and various desserts.
Recipes for this meeting will be posted into the Beyond the Book public folders shortly.
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Baking and Pastry: German Pastries
German Pastries covered recipes from donuts, almond cake, and bomkuchen cake (the machine in the two lowest pictures in this post). The obvious highlight of this meeting was the production of the Baumkuchen machine/cake.
Baking and Pastry Committee Officer, Amanda Shepard, led this meeting with demos and lecture done by Chef Busch. He demo'd the bomkuchen cake and then let each student have a turn. The cake is baked around a wooden 'spindle' in layers - The batter is spooned on, baked next to the heating coils in the back of the machine, and then another layer is added until desired thickness (usually 20-25 layers). It is absolutely delicious. There are only three of these machines in the United States, and we are lucky enough to have access to it.
Photo Credits:
Daniel Leen
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Baking and Pastry: German PastriesGerman Pastries covered recipes from donuts, almond cake, and bomkuchen cake (the machine in the two lowest pictures in this post). The obvious highlight of this meeting was the production of the Baumkuchen machine/cake.
Baking and Pastry Committee Officer, Amanda Shepard, led this meeting with demos and lecture done by Chef Busch. He demo'd the bomkuchen cake and then let each student have a turn. The cake is baked around a wooden 'spindle' in layers - The batter is spooned on, baked next to the heating coils in the back of the machine, and then another layer is added until desired thickness (usually 20-25 layers). It is absolutely delicious. There are only three of these machines in the United States, and we are lucky enough to have access to it.
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