Red Currant Jam and Panettone Resources

Cheesecake Spots Available This Weekend

Burnt Basque Cheesecake:

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Hi Friends,

I still have cheesecake spots available for Saturday, August 26 and Sunday August, 27.

• 6 inch Original Burnt Basque Cheesecake $30 (Gluten-Free)

• 8 inch Chocolate Burnt Basque Cheesecake $45 (Gluten-Free)

• 10 inch Vanilla Bean Burnt Basque Cheesecake $72 (Gluten-Free)

• 10 inch Original Burnt Basque Cheesecake $64 (Gluten-Free)

• 10 inch Chocolate Burnt Basque Cheesecake $80 (Gluten-Free)

JAM SEASON:

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Red Currant Jam

For those looking for red currants in Austin. I found red currants in Central Market. Let me know in the comments if you know any farmers who grow berries in Austin.

Ingredients:

• 400 grams red currants

• 200 grams granular sugar

• Pinch of citric acid

Process:

1. Place the red currants and sugar in a heavy bottom pot, (if using add a pinch of citric acid). Using a wooden spatula mix until the sugar is fully hydrated. Let the mixture sit anywhere from 10 minutes to an hour until some of the water begins to release from the currants. Give it a stir right before cooking.

2. Place the pot on the stove over medium to low heat and bring the mixture to a boil. Once the mixture is boiling lower the heat and continue to cook. You might need to periodically adjust the heat to avoid scorching the jam and mixing the jam periodically, continue to cook over low heat for about 15 minutes or until the foam has subsided and the jam looks glossy.

3. Now you have two options. For those of you who don’t like seeds, I recommend you pass the jam through a fine mesh sieve, this will give you a jelly like consistency. For those of you who like texture. Feel free to skip this step.

4. Transfer to a heat safe container, (I love these weck jars), let come to room temperature and store in the fridge.

PANETTONE:

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Panettone baking season is getting closer by the minute. If you are thinking of baking Panettone this Christmas you should definitely be following these Instagram accounts.

1. Lorenzo Romano @sourbakernz

2. Alice Buda @pan_brioche

3. Numa @cooking_numa

4. Brumits @brumits_

5. Emma Ruggieri @emmalapergamena

6. Mirko Iannarelli @mirkoiannarelli

7. Lily @lily.artisan

8. Claudio Perrando @claudio.perrando

9. Alberto Bernrdi @al.bernardi77

10. Arti Jorgenson @artijorgenson

11. Natasha Syanova @natashas_baking

12. Matthew James Duff @matthewjamesduffy

This list is made up of both professional bakers who offer 1:1 consultations, online courses, as well as home panettone bakers who share their knowledge and experience with the public. I will share a list of panettone courses along with additional resources in the next newsletter.

I did want to share that the Pastry Academy in Las Vegas is hosting a Panettone masterclass. The masterclass will be taught by Roy Shvartzapel himself. The demo will be held on September 15th from 9am to 1pm and costs $425. Roy trained under Iginio Massari. Roy is known for his tall oval Panettone with a characteristic open crumb.

WAYS YOU CAN SUPPORT MY WORK:

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If you would like to support my work by helping me buy ingredients for recipe testing and content development, I created a Buy Me A Coffee page, you can also of course become a paid subscriber. Thank you!

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