Join Rouxbe's Director of Vegan Pastry, Chef Fran Costigan, for a delightful and informative live event celebrating the apple in all its sweet and tart glory! From warm spiced applesauce to baked crisps, cobblers, cakes, and more, this event will showcase the versatility of apples in desserts. Chef Fran will also discuss the many apple varieties and their best uses—and share her love for enjoying apples fresh from the orchard.
Whether you're a seasoned pastry chef or simply an apple dessert enthusiast, this live event promises something for everyone. Don’t miss the chance to celebrate this beloved winter fruit!
Register now and send in your questions ahead of time.
About Fran Costigan
Fran Costigan is internationally renowned as the authority on vegan desserts. Trained at the New York Restaurant School and Natural Gourmet Institute, Fran was a chef in both traditional and vegan pastry kitchens before moving into teaching over 20 years ago. A lifelong chocoholic and long time vegan, Fran’s latest book, Vegan Chocolate: Unapologetically Luscious and Decadent Dairy Free Desserts, (Running Press 2013) is for all who madly, deeply love chocolate desserts, whether or not dietary considerations are an issue.
Her previous cookbook, More Great Good Dairy-Free Desserts Naturally (Book Publishing Company 2006) is the basis of the Costigan Vegan Baking Boot Camp Intensive®.
For more information, www.francostigan.com.
Tuesday, January 14th
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Related Video FAQs:
- Once you are ready to bake, should the ingredients be brought to room temp so the batter is not cold?
- Is the commercial liquid fruit & vegetable “cleaner” worth it?
- Does the New Hope Orchard have organic apples? I have trouble finding organic apples at our local orchards.
- Is there a preferable alternative to Bragg’s Apple Cider Vinegar for different applications?
- Is it ok to keep the skin on your apples for applesause?
- Is apple juice or apple cider acidulous enough to keep the apples from browning?
- In your opinion, besides eating raw, what is the best use of the honey crisp?
- What are some of the other ingredients you like to pair with apples?
- I don’t add baking soda/powder to dry or apple cider vinegar to the wet due to concerns of triggering a premature reaction. Is this valid concern?
- My mother liked Macoun apples. How are they favorites for some people?
- What are some spices beyond the typical cinnamon and nutmeg that you like to pair with apples?
- Do you, by chance, know if Northern Spy apples are available anywhere?
- Will this event be recorded and available to re-watch?
- What's your go-to apple pick?
- Are apples sprayed with pesticides? And does removing an apple's skin make them healthier?
- Apple often come in cellophane bags in the grocery store. When I put them in the refrigerator, should I keep them in that cellophane bag to preserve freshness?
- When preparing apple for a fruit tray, I place the slices into orange juice for 5 minutes to prevent browning. Is there a better way that will not compromise the nutritional value of the apple?
- I watch my glucose and am looking for alternatives to white sugar. Are there recipes without sugar and just cooking apples?
About this Event