AVEC DRINK MIXER RECIPES

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BASIC PIE DOUGH - WILLIAMS SONOMA



Basic Pie Dough - Williams Sonoma image

''

Provided by WILLIAMS-SONOMA.COM

Total Time 15 minutes

Prep Time 15 minutes

Cook Time 0 minutes

Yield 8 servings

Number Of Ingredients 5

1 1/4 cups unbleached all-purpose flour
1 Tbs. sugar
1/4 tsp. salt
8 Tbs. (1 stick) cold unsalted butter, cut into 1/4-inch cubes
3 Tbs. very cold water

Steps:

  • To make the dough by hand, in a large bowl, stir together the flour, sugar and salt. Using a pastry cutter or 2 knives, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the water and mix with a fork just until the dough pulls together.
  • To make the dough in a stand mixer, fit the mixer with the flat beater, and stir together the flour, sugar and salt in the mixer bowl. Add the butter and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas. Add the water and mix on low speed just until the dough pulls together.
  • Transfer the dough to a work surface, pat into a ball and flatten into a disk. (Although many dough recipes call for chilling the dough at this point, this dough should be rolled out immediately for the best results.) Lightly flour the work surface, then flatten the disk with 6 to 8 gentle taps of the rolling pin. Lift the dough and give it a quarter turn. Lightly dust the top of the dough or the rolling pin with flour as needed, then roll out into a round at least 12 inches in diameter and about 1/8 inch thick. Makes enough dough for one 9-inch single-crust pie or one 10-inch galette.
  • <b>To make a double-crust pie:</b> Double the recipe, cut the dough in half and pat each half into a round, flat disk. Roll out one disk into a 12-inch round as directed and line the pan or dish. Press any scraps trimmed from the first round into the bottom of the second disk. Roll out the second dough disk into a round at least 12 inches in diameter and about 1/8 inch thick and refrigerate until ready to use.
  • <b>To make a lattice top:</b> Double the recipe, cut the dough in half and pat one half into a round, flat disk. Roll out the disk into a 12-inch round as directed and line the pan or dish. Trim the edge of the dough, leaving a 1/2-inch overhang. Press any scraps trimmed from the first round into the bottom of the remaining dough half. Pat the dough into a rectangle and roll out into a rectangular shape about 1/8 inch thick. Trim to cut out a 14-by-11-inch rectangle and refrigerate until ready to use.
  • <b>Nut Dough Variation:</b> Add 2 Tbs. ground toasted pecans, walnuts, almonds or hazelnuts to the flour mixture and proceed as directed.
  • <b>Make-Ahead Tip:</b> Pie dough may be made ahead and frozen for up to 2 months. To freeze, place the dough round on a 12-inch cardboard circle and wrap it well with plastic wrap. Alternatively, use the round to line a pie pan or dish, flute the edge and wrap well.

BLUE CHEESE DIP - WILLIAMS SONOMA



Blue Cheese Dip - Williams Sonoma image

<p>The perfect partners for potato chips and sliced raw vegetables (known as crudit&#233;s), savory dips are always a favorite at casual gatherings. When they're made from scratch using premium ingredients, dips offer deep, complex flavors, as youll discover with the blue cheese dip featured here.<br> <br> <i>Looking for more game-day inspiration? Check out <a href="https://www.williams-sonoma.com/recipe/menu/football-party/?cm_sp=recipebanner-_-default-_-football_favorites">our football favorites collection</a>, featuring our most popular recipes to make for the big game</i>.</p>

Provided by WILLIAMS-SONOMA.COM

Total Time 5 minutes

Prep Time 5 minutes

Cook Time 0 minutes

Yield 12 servings

Number Of Ingredients 7

4 oz. cream cheese, at room temperature
1 cup sour cream
4 oz. tangy blue cheese, such as Point Reyes
2 Tbs. chopped fresh chives
1/2 tsp. freshly ground pepper
<a href="http://www.williams-sonoma.com/recipe/potato-chips.html"><b><u>Potato Chips</u></b></a> for serving
Crudit&#233;s for serving (see related tip at right)

Steps:

  • In a bowl, using a handheld electric mixer fitted with the beater attachments, beat the cream cheese on medium speed until soft and creamy, about 2 minutes.
  • Reduce the speed to low, add the sour cream and beat until combined, about 1 minute. Add the blue cheese and beat until the cheese is crumbled and no large lumps remain, about 1 minute. Stir in the chives and pepper.
  • Transfer the dip to a small serving bowl, cover with plastic wrap, and refrigerate for at least 30 minutes or up to 1 week. Serve with potato chips and crudit&#233;s. Makes about 2 cups.

More about "avec drink mixer recipes"

BASIC PIE DOUGH - WILLIAMS SONOMA
''
From williams-sonoma.com
Reviews 4.7
Total Time 15 minutes
  • <b>Make-Ahead Tip:</b> Pie dough may be made ahead and frozen for up to 2 months. To freeze, place the dough round on a 12-inch cardboard circle and wrap it well with plastic wrap. Alternatively, use the round to line a pie pan or dish, flute the edge and wrap well.
See details


BLUE CHEESE DIP - WILLIAMS SONOMA
<p>The perfect partners for potato chips and sliced raw vegetables (known as crudit&#233;s), savory dips are always a favorite at casual gatherings. When they're made from scratch using premium ingredients, dips offer deep, complex flavors, as youll discover with the blue cheese dip featured here.<br> <br> <i>Looking for more game-day inspiration? Check out <a href="https://www.williams-sonoma.com/recipe/menu/football-party/?cm_sp=recipebanner-_-default-_-football_favorites">our football favorites collection</a>, featuring our most popular recipes to make for the big game</i>.</p>
From williams-sonoma.com
Reviews 5
Total Time 5 minutes
  • Transfer the dip to a small serving bowl, cover with plastic wrap, and refrigerate for at least 30 minutes or up to 1 week. Serve with potato chips and crudit&#233;s. Makes about 2 cups.
See details


BASIC PIE DOUGH - WILLIAMS SONOMA
''
From williams-sonoma.com
Reviews 4.7
Total Time 15 minutes
  • <b>Make-Ahead Tip:</b> Pie dough may be made ahead and frozen for up to 2 months. To freeze, place the dough round on a 12-inch cardboard circle and wrap it well with plastic wrap. Alternatively, use the round to line a pie pan or dish, flute the edge and wrap well.
See details


BLUE CHEESE DIP - WILLIAMS SONOMA
<p>The perfect partners for potato chips and sliced raw vegetables (known as crudit&#233;s), savory dips are always a favorite at casual gatherings. When they're made from scratch using premium ingredients, dips offer deep, complex flavors, as youll discover with the blue cheese dip featured here.<br> <br> <i>Looking for more game-day inspiration? Check out <a href="https://www.williams-sonoma.com/recipe/menu/football-party/?cm_sp=recipebanner-_-default-_-football_favorites">our football favorites collection</a>, featuring our most popular recipes to make for the big game</i>.</p>
From williams-sonoma.com
Reviews 5
Total Time 5 minutes
  • Transfer the dip to a small serving bowl, cover with plastic wrap, and refrigerate for at least 30 minutes or up to 1 week. Serve with potato chips and crudit&#233;s. Makes about 2 cups.
See details


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