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Citrus Crostada Filled with Mascapone Cheese

Citrus Crostada
Citrus Crostada

This Winter Dessert allows you to use all the different Citrus that is either hanging on your tree or in the Grocery stores right now. Meyer Lemons, a Chinese cross betwen a lemon and an Orange, Cara Cara Oranges are a Navel orange that has low acidity so they are sweeter than most other varieties, Blood Oranges are from Sicily and Spain and are "bloody" from a pigment called anthocyanin and Grapefruit. All these different flavors are turned into a Jam that is spooned over Mascapone Cheese in a buttery almond crust.The Pineapple in this recipe is optional.



5 large oranges

1 large grapefruit

2 lemons

1 pineapple cut into ½ inch slices

1 cup sugar

2 ½ teaspoons cornstarch 


1 ½ cups all purposes flour

2 Tablespoons brown sugar

pinch of salt

10 Tablespoon butter, chilled and cut into ½ inch pieces

3 Tablespoon heavy cream

½ tsp. almond extract


1-cup mascarpone cheese, at room temp.

3 Tb. Powdered sugar

1 teaspoon of vanilla bean paste

Zest of 1 orange 

For the jam: Trim the ends from the oranges, then cut away the peel and the pith. Working over the bowl to catch the juice, cut along the membrane on both sides of each ornge segment with a paring knife and let the segments drop onto the bowl and squeeze the juice from the left over membranes into the bowl. This is called supreming. Do the same with the grapefruit and lemon.

In a medium saucepan, lace the citrus segments, juices, sugar, and cornstarch. Over medium heat and simmer until thick about 20-25  minutes. Let cool. And refrigerate.

For the Crust: In a large food processor, combine the flour sugar and salt. Pulse until blended. Add butter and pulse until it resembles coarse meal. Combine cream and almond extract. While pulsing gradually add the cream mixture process until moist clumps form. Turn dough onto work surface and form into a ball. Flatten into a disk and wrap in plastic wrap and Chill for 30 minutes.

Preheat oven to 350. On a large piece of parchment paper roll out dough into a 10 inch round Slide dough and parchment onto cookie sheet. Fold edges of dough to make a border. Pierce the bottom of the crust with a fork. Bake until crust is golden about 15-20 minutes. Let cool.


For the filling: In a small bowl mix together all the filling ingredients and spread on the bottom of the crust and top with citrus jam.