Cooking Demonstrations at Williams Sonoma
Store Grand Opening Weekend in The Summit at Fritz Farm
Saturday, February 16 & Sunday, February 17, 1:00-3:00pm
Williams Sonoma in the Summit at Fritz Farm, Lexington
Join us for cooking demonstrations and enjoy tasty bites while you shop the brand new Williams Sonoma Store!
Saturday, February 16, 1-3:00
Fig Jam and Blue Cheese with Prosciutto Pizza
Bacon and Bourbon with Tomato & Cheddar Pizza
Seared Cherry Tomato with Rosemary and Arugula Pizza
Pear & Bacon with Rosemary & Blue Cheese Pizza
Fingerling Potato with Onion & Garlic Pizza
Sunday, February 17, 1:00-3:00
Pasta with Fried Halloumi, Oven Roasted Vegetables
& Cherry Tomato Mushroom Sauce
Chocolate Raspberry Bourbon Cups
The Summit at Fritz Farm is located at the Northeast Corner of Man O’ War Blvd and Nicholasville Road in Lexington, Kentucky
This dazzling Valentine dessert is made with cute little heart-shaped crisp meringue shells packed with a cherry filling. Easy to make, these delicious shells are crunchy on the outside and soft on the inside – fill them with your favorite fruit filling or chocolate ganache.
6 extra-large egg whites, at room temperature
1/4 teaspoon cream of tartar
1 1/2 cups granulated sugar, divided
1/2 teaspoon pure vanilla extract
Jarred Mini Cherries, Lemon Curd, or Chocolate Ganache
Preheat the oven to 200˚F. Line 2 baking sheets with parchment paper. Using a market draw 12 heart-shapes on each piece of paper. Turn the parchment face-down on the baking sheets.
In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites, cream of tartar, and a large pinch of salt on medium speed until frothy. Add 1 cup of the sugar and raise the speed to high until the egg whites form very stiff peaks. Whisk in the vanilla. Carefully fold the remaining 1/2 cup of sugar into the meringue. To a large piping bag add a large star-shaped tip, pipe a disc of meringue inside each circle. Pipe another layer around the edge to form the sides of the shells.
Bake for 2 hours, or until the meringues are dry and crisp but not browned. Turn off the heat and allow the meringues to sit in the oven for 4 hours or overnight.
Add the filling to the shells and serve.
All dressed up for Valentine’s Day and filled with delicious fresh raspberries and whipped cream. We dipped these cute little cream puffs in chocolate ganache and topped with fun sprinkles from @fancysprinkles. Perfect for the day of love, cream puffs are easy to make using a simple Pâte à Choux dough then baked to crisp, puffy perfection.
1/2 cup (1 stick) unsalted butter, cut into pieces
1 teaspoon sugar (optional)
1/2 teaspoon salt
1 cup all-purpose flour
5 large egg
Raspberry Whipped Cream
2 1/2 cups heavy cream
Pint fresh Raspberries
Powdered sugar (for dusting)
1 cup chocolate chunks
1 cup whipping cream
Preheat oven to 375˚F. Line two baking sheets with parchment paper. Over medium-high heat in a medium saucepan, add the butter, sugar, salt, and 1 cup water. Bring to a boil and stir in the flour with a wooden spoon. Continue to stir until a film forms on the bottom of the pan.
Remove from heat and transfer contents to a bowl to cool slightly about 3 minutes. Add 4 of the eggs, one at a time, stirring vigorously to entirely incorporate egg after each addition. For the egg wash, whisk together the remaining egg with 1 tablespoon water; Set aside.
Transfer the dough to a large pastry bag fitted with a large plain tip. Pipe twelve 1-1/2 inch rounds onto each prepared pan. Gently smooth the pointed peaks with a moistened finger, rounding tops to ensure even rising. Brush tops with reserved egg wash. Bake until puffs rise and are golden brown for 30 minutes. While baking, do not open the oven door. Remove from the oven and cool on sheets on wire racks.
To make the Raspberry Whipped Cream– Using a hand mixer, whip the cream until soft peaks. Combine the raspberry with whipped cream and transfer to a pastry bag fitted with a small plain round tip. Insert the tip into the bottom of each pastry, and pipe to fill with pastry cream.
To make the Ganache– Place the chocolate in a medium bowl. Heat the whipped cream over medium heat until small bubble form around the edges of the pan. Pour the cream over the chocolate and stir until the chocolate is melted. Dip the tops in the ganache, let the excess drip off and place them on parchment. Decorate with the Valentine sprinkles, allow the chocolate to set and serve. Makes 24 Cream Puffs.