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Your Time: Different Drummer’s Kitchen, Northampton

  • Adrianne Hill, Jean Boissonnault, Renee Hitchcock, Wendy Pearson, Grace Curley, Jill Henrikson, Joe Pace, Barbara Morse<br/><br/><br/>JERREY ROBERTS
  • Bob Bergquist, Christine Mitowski, Barbara Morse, Beth Chapdelaine<br/>JERREY ROBERTS
  • Barbara Morse, Wendy Pearson<br/><br/><br/><br/>JERREY ROBERTS
  • Beth Chapdelaine, Bob Bergquis<br/><br/><br/><br/>JERREY ROBERTS
  • Beth Chapdelaine<br/><br/><br/><br/>JERREY ROBERTS
  • Sienna Pearson<br/><br/><br/>JERREY ROBERTS
  • Jean Boissonnault, Barbara Morse, Renee Hitchcock, Alison Skar<br/><br/>JERREY ROBERTS
  • Yan Drabek<br/>JERREY ROBERTS
  • Chocolate Mousse<br/><br/>JERREY ROBERTS
  • Sienna Pearson<br/>JERREY ROBERTS
  • Bob Bergquist<br/><br/><br/>JERREY ROBERTS
  • Adrianne Hill, Barbara Morse<br/><br/><br/>jERREY ROBERTS
  • Christine Mitowski, Yan Drabek<br/>JERREY ROBERTS
  • Jill Henrikson, Joe Pace<br/><br/><br/>JERREY ROBERTS
  • Light and Lofty Lemon Bar with raspberry coulis<br/>JERREY ROBERTS
  • Cherries for cherry-vanilla creme brulee<br/><br/>J<br/><br/>
  • Barbara Morse<br/><br/><br/>JERREY ROBERTS

Different Drummer’s Kitchen in Northampton was a sweet spot on the night of June 11 for 16 people who attended a dessert-cooking class offered by Barbara Morse, a pastry chef, personal chef and an operations manager for a restaurant and catering business in Kent, Conn. Morse helped the class tackle five classic desserts: chocolate mousse, with Grand Marnier-scented whipped cream and chocolate curls; cherry-vanilla creme brulee; petite baked Alaskas; molten chocolate cakes with creme Anglaise; and light and lofty lemon bars with raspberry coulis.

“Baking is one of those things that come from your heart and I absolutely love it,” said Morse, who left a corporate career 11 years ago to cook full time. “It’s satisfying, people are always grateful for the simple little things that you make.”

Her goal in her classes is to show how simple the recipes can be by breaking the process down into manageable steps. Morse said that, using that approach, she has taught the chocolate mousse recipe at a camp for children.

Yan Drabek, of Florence, who has taken bread-baking classes offered at the store, made the cherry-vanilla creme brulee. The classes, she said, offer something cookbooks can’t: “You can get a book, but you don’t have that personal touch.”

The cooks shared their creations with each other at the end of class.

To suggest a subject for Your Time, email Suzanne Wilson at swilson@gazettenet.com.

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