12/9 Goan Coconut Syrup (Baathika) Cake with Rash & Crepes with Alison on 12/10

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As a guest at this class, we ask that you consider making a donation to our community fundraiser for World Central Kitchen, an organization that provides food to people in emergencies around the world.

Goan Baath Cake (or Baathika) is a traditional cake that is one of the go-to desserts during Christmas time. It is traditionally made with semolina (farina) and later drenched in a lemon rose syrup. There are many versions of this cake across the regions ranging from the Egyptian "Basbousa" to the Greek "Samali" to the Malaysian "Kek Sugee".

The version I will teach is an adaptation Goan's "Baathika" made to be both gluten-free & vegan. I swap out Semolina for Polenta (Corn Meal) and swap out dairy options with vegan butter and coconut milk. Join me and learn how to make this delicious that has a delicate palate that is sure to impress!

About Our Teacher

“I have had a lifelong affair with food - starting with my origins in Northern Borneo coupled with my South Asian heritage and South East Asian roots. I grew up surrounded by food lovers and with influences ranging from up in Punjab and across to Sulawesi - and that was just at home! By age 16, I was fortunate to have travelled most of the world which only added to my culinary tapestry - and continues to.

My mission is to demystify the art and alchemy of all things culinary! I believe that when we learn and practice the fundamentals properly, we'll be in the best position to elevate absolutely anything we create, at our pace, and to our liking and taste!

I currently reside in Australia and while I am not a chef by profession, I am committed to becoming informally what I term "An Acquired Chef" with the intention to contribute to all those who stand to benefit from my repertoire.

Food is love, love to cook, cook with love, love to feed.”

Ingredients:

• Syrup:

  • 225g or 1 cup sugar

  • 125ml or 1/2 cup water

  • 1/2 tablespoon fresh lemon juice

  • 1 tablespoon rosewater

• Cake:

  • 113g or 1/2 cup sugar

  • 120g or 1/2 cup vegan butter

  • 280g or 1 1/2 cups fine polenta

  • 400ml or 1 can coconut milk (not cream)

  • 80g or 1/2 cup gluten free plain flour

  • 2 teaspoons baking powder

  • a pinch of baking soda

  • 100g or 1 cup desiccated coconut

• Garnish

  • Handful or Dried Fruit

  • Handful of Rose Petals (edible)

Utensils:

• 8-inch / 20cm square cake pan (removal base)

• Baking Paper

• Mixing Bowls

• Silicone Spatula

• Sieve

• Measuring Cups & Spoons

• Kitchen Weighing Scale

• Small Saucepan 

• Mixing jug

• Juicer

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The Art of Crepes with Alison | December 10, 2022  4-5 pm ET

Crepes Recipe

(Yield: 15-20 crepes)

2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour (1/4 of which could be gravy flour to make it thicker)
3 tablespoons melted butter
Butter, for coating the pan
1 teaspoon salt
3 tablespoons sugar
1 teaspoon vanilla extract

1. Beat 2 large eggs and mix with 1 cup flour, 1/2 cup water, 3/4 cup milk, 3 tblsp melted butter, 1 tsp salt, 3 tblsp sugar, and 1 tsp vanilla extract.
2. Make sure to chill batter in the freezer for 10 min (or in the fridge for 1 hr) to thicken it.  
3. Cover the bottom of a non-stick pan or crepe maker with a thin portion of batter by swirling a small amount evenly over the pan.
4. Cook for 1 minute and flip, then cook for 30 seconds more; lay flat to cool.
5. Continue cooking crepes until all batter is used.
6. Fill them with Nutella, fruit of any kind, whipped cream, cinnamon, and/or confectioner's sugar or use your imagination for possible toppings.

About Our Teacher

My best friend who I grew up with in Florida had introduced me to making crepes right before I went off to college at Harvard. I was hooked. I became known for frequently hosting crepe parties on campus with my friends. I even held a job at Harvard for one year as a "House Elf" where I helped cook food, crepes included, and set up for special events. I have since earned my MD and completed my residency training. Nothing can keep me from crepes. During the Covid-19 pandemic, I hosted a crepe-making event on Zoom with my friends from all over the country. Today I continue to enjoy making crepes because it is a beautiful way to bring people together.

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Sign up for our December 17th at 4pm EST class:

Celebrate Chanukah with us, savory style! We'll learn how to make latkes—potatoes fried in oil are our favorite side dish any time of year.

We'll learn from Heidi, who has perfected her latkes after living in Israel for three years and marrying into an Israeli family. Her latkes are gluten free. Today, she lives in Colorado with her family, who will join for this interactive cooking experience.

Upon RSVP, you'll receive the video link. We walk you through the instructions during the class. Come ready for latkes with your video on to enjoy our community experience together.