While SHIFT20 is packed full of learning and networking opportunities, we know you are going to need some mental breaks and opportunities to have some fun. Each night of SHIFT20 there will be an exciting social event that you will not want to miss.
If you aren't familiar with Chef Gand, here's just a taste of what she brings to the table. She is a nationally acclaimed pastry chef, restaurateur, cookbook author, teacher, and television personality. This James Beard Award winner (twice over) was the host of Sweet Dreams, Food Network’s first program devoted to desserts. In fact, she made her television debut with Julia Child (gasp!) in the 1995 PBS series Baking With Julia. Chef Gand has written eight cookbooks, co-founded and partnered in the Michelin two-star Chicago restaurant TRU, and has been inducted into the American Academy of Chefs and the Chicago Chefs Hall of Fame.
On Tuesday, Chef Gand will be taking everyone through the steps to make Lydia's Austrian Stuffed Shortbread. We encourage everyone to bake along with Chef Gand, so get your 8x8-inch baking pan, parchment paper, grater (trust me), spatulas, and mixing bowls prepped and ready to go. To follow are the ingredients you will need to procure prior to Tuesday evening.
- 1 cup (2 sticks) unsalted butter, softened at room temperature
- 2 egg yolks
- 1 cups granulated sugar
- 2 cups all-purpose flour
- 1 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup raspberry or other jam
- ¼ cup powdered sugar
In addition, Chef Gand has given us a helpful tip—it's best to let the shortbread dough chill in the refrigerator before baking. So, if you want to be ready to bake the shortbread with Chef Gand, then you will need to do a little more prep work prior to Tuesday. Otherwise, you can always sit back and watch Chef Gand work her magic.
How to Make the Dough:
- In a mixer fitted with a paddle attachment, cream the butter until soft and fluffy. Add the egg yolks and mix well.
- In a medium bowl, stir together the granulated sugar, flour, baking powder, and salt. Add to the butter/egg yolk mixture and mix just until incorporated and the dough starts to come together.
- Turn the dough out onto a floured work surface and form into two balls. Wrap each ball in plastic wrap and chill at least 2 hours or overnight.
There will also be a brief Q&A segment after the shortbread goes in the oven. You will be able to submit your questions in the chat during the event.
If that's not enough to get you to join our Bake Along With Gale Gand event on Tuesday, we also have a giveaway. Chef Gand has signed three copies of her cookbooks to give as prizes. To be entered into the drawing, take pics of your Austrian Stuffed Shortbread after the event and post them to any of IFT's social networks using #SHIFT20 and #SHIFT20BakeAlong. You can also post fun photos of your baking process. Are you the type of baker to get flour everywhere? Or do you have a favorite apron to wear while baking? Share it! You will have until the end of Wednesday, July 15 to submit your photos. Then we will pick three names at random to win one of Chef Gand's signed cookbooks.
You can also learn more about the SHIFT20 Virtual Shuttle taking place right before the Bake Along With Gale Gand from 5:00 to 5:15 p.m. CT on Tuesday. Hosts Luan Blancher, associate category manager at Givaudan, and David Bloom, consumer first design specialist at General Mills, will be joined by Lynn Dornblaser, director of innovation and insights at Mintel to gather her thoughts and insights from across day two of SHIFT20.