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.
Superbowl and Chicken Wings go hand-in-hand. These sweet, sticky wings are loaded with ginger, chili, soy, sesame, and combined with local Kentucky soda – Ale-8-One. Yummy topped with thinly sliced scallions, then dipped in an Ale-8-One, honey, soy, and garlic butter sauce.
1¼ cups Ale-8-One soda, divided
1 teaspoon salt
1 teaspoon pepper
2 ¼ pounds chicken wings
¼ cup cornstarch
2 tablespoon grapeseed or canola oil
1 tablespoon sea salt
½ teaspoon ground ginger
1 teaspoon dried chili flakes
2 tablespoons butter
2 tablespoons soy sauce
¼ cup honey
1 clove garlic, minced or pressed in a garlic press
2 teaspoons grated ginger
Scallions, thinly sliced
Toasted sesame seeds
Preheat oven 425°F. Set a cooling rack inside a foil-lined baking sheet.
Whisk together seasoned salt, pepper, cornstarch, and 1 cup of Ale 8 until smooth. Using kitchen scissors, trim the tips from the wings and discard. Cut the wings in half at the joint and place in a plastic bag with the cornstarch mixture. Toss the wings to coat in the mixture and marinate for 30 minutes. Remove from the liquid. Set the wings aside and discard liquid.
Combine the oil, salt, ginger and dried chili flakes in a large bowl. Add the wings and toss to coat. Place on the rack and roast, turning once for 40-45 minutes or until crisp and 165 degrees on a thermometer inserted into the thickest part of a wing piece. If the wings are not crispy, place under a broiler to crisp the skin.
Melt the butter in a small saucepan whisk in the remaining Ale 8, soy sauce, honey, and garlic. Heat over medium heat until bubbling and slightly thickened.
Toss the baked wings in half the sauce and sprinkle with scallions and sesame seeds on top. Place the other half in a small serving bowl and serve with the wings for dipping. Makes about 2 pounds wings.
Nothing warms the soul like a bowl of homemade bean soup. A rich broth filled with white cannellini beans, shredded ham, and fresh cilantro topped with sour cream and cornbread croutons. It’s an all-time favorite comfort food.
2 tablespoons olive oil
2 large leeks white and light-green parts only, chopped
2 stalks celery, chopped
1 carrot, chopped
4 garlic cloves, crushed
1 hambone with meat scraps attached
2 sprigs parsley
2 bay leaves
1 tablespoon whole peppercorns
2 cans cannelloni beans, drained
1 cup corn bread, cubed
2 tablespoons melted butter
Heat the olive oil in a large saucepan over medium heat. Cook the leeks, celery, carrot, and garlic, stirring frequently, until tender and golden, about 10 minutes. Add ham bone, parsley, bay leaves, and peppercorns. Cover with enough water to rise about 1″ above top of bone. Simmer, uncovered, for about 3 hours until the stock is flavorful and fragrant. Strain the stock through a fine-mesh sieve into a large bowl; discard the solids except the ham meat. Shred the meat and add with the beans to the broth. Cook for another 30 minutes.
While the soup cooks, preheat the oven to 375˚F. Cube the cornbread. Brush the cuts side with butter and bake in the oven for 10 minutes.
Place the soup in warmed bowls, add the sour cream and sprinkle pepper over the sour cream. Top with croutons and fresh cilantro right before serving,