PBS chef and author Christy Rost leads panorama sugar egg workshop in Frisco
If you go
What: PBS chef and author Christy Rost leads a workshop on panorama sugar eggs and signs copies of her book, “Celebrating Home: A Handbook for Gracious Living”
When: 5:30 to 7 p.m. Friday, April 3
Where: The Next Page Books & Nosh, 409 Main St. No. 101, Frisco
Cost: $40, which includes a copy of “Celebrating Home,” plus all of the materials to make a 6-inch sugar egg, including a mold, decorating tubes and frosting and the completed sugar egg created at the workshop
More information: Reservations are required, and there’s only space for 24 in the workshop. Reserve a spot by calling (970) 668-9291 or emailing firstname.lastname@example.org; payment is required at time of reservation
Pavlova with raspberry sorbet and strawberries
This dessert recipe, from “Celebrating Home: A Handbook for Gracious Living,” bakes beautifully at high altitude and comes out light and airy, said author Christy Rost.
“The color just about jumps off the plate,” she said. “And because the little meringues could be made a couple of days ahead, they are perfect for an Easter gathering or any springtime gathering. … It resembles a nest, which is appropriate for Easter when everyone is thinking about rebirth.”
3 egg whites, at room temperature
¼ teaspoon cream of tartar
6 tablespoons sugar
½ teaspoon vanilla
1 small container raspberry sorbet
1 pint fresh strawberries, rinsed and hulled
2 tablespoons sugar
1 14-ounce container raspberry sorbet
Preheat the oven to 225 degrees. In the large bowl of an electric mixer, whip egg whites on high speed until they are foamy, add cream of tartar, and continue whipping. Gradually add sugar, whip until soft peaks form, and add the vanilla. Continue whipping until the meringue is glossy and forms stiff peaks.
Transfer the meringue to a large piping bag fitted with a large star tip. Add several dabs of meringue to the corners of a baking sheet, and cover it with parchment paper. Starting with the center, pipe a 3-inch wide circle of meringue onto the parchment paper to form two layers. Bake 1½ hours on a lower oven rack, and then turn off the heat and allow the meringues to dry in the oven several hours or overnight. The meringue should not brown.
Slice the strawberries, place them in a bowl, and sprinkle them with sugar. Stir gently, cover, and chill. To serve, fill each Pavolova with a small scoop of raspberry sorbet and garnish with fresh strawberries.
Makes 8 servings.
Start a lasting tradition by learning how to create and decorate panorama sugar eggs at a workshop led by PBS chef and author Christy Rost on Friday, April 3, at The Next Page Books & Nosh in Frisco.
What’s a sugar egg?
A panorama sugar egg is a decorated, hollow egg made of packed sugar, with a hole in one end through which you can peep inside to see a tiny diorama.
“For me, it is something that stems from our memory as a child because I had one in my Easter basket, and they were magical, because inside each sugar egg is a scene,” Rost said. “It can be a floral scene or very reflective of Easter. Most of the decoration within a panorama sugar egg is made of royal icing that sets up very hard and lasts really well.”
To make the basic egg shape, a mixture of water and sugar is packed very tightly into each half of an egg-shaped mold and allowed to set. Once dry, the center of each egg half is scooped out, along with one end, which creates a small window for viewing the inside of the egg. The interior scene, which can be made entirely of icing or use small figurines or toys, is created in the bottom of one egg half. Finally, the two halves are sealed together with tinted royal icing and the outside is decorated with more icing.
“It’s kind of a multistep process, but it’s really, really fun,” Rost said. “It’s so exciting to see these two shells of pure, white sugar come together and become a very dramatic, magical novelty. For many of us, many have had a panorama egg somewhere sometime in their childhood, so it’s a real step back in time to be able to recapture that magic and make one for yourself or maybe to make it for a friend.”
At the workshop
The workshop is intended for adults, and those who attend will have an opportunity to not only create an egg for themselves, which will last for years, but will also walk out with an egg mold, frosting decorating tubes and recipes for the sugar and royal icing. Rost is using 6-inch molds for the workshop, which provide plenty of space inside to create a scene.
“They are beautiful on the exterior, but the scene inside is so full of magic,” she said. “To be able to look through the peephole and see something whimsical, something pretty inside. I think that’s why people embrace the tradition of the panorama sugar egg because of the magical scene inside. Eggs are very traditional during Easter time because of the symbol of rebirth. This is a sugar version of that concept.”
The $40 price of the workshop also includes a copy of Rost’s latest entertaining guide and cookbook, “Celebrating Home: A Handbook for Gracious Living.” The book includes additional tips for cake decorating and other recipes and suggestions for Easter and spring celebrations.
“I have some really beautiful salads in there,” Rost said. “The spring medley salad, which is so fresh and can be made for a large crowd, as well as smaller groups, and the strawberry and blackberry garden salad, with dark, sweet cherry balsamic vinaigrette is absolutely spectacular and colorful and flavorful for any spring gatherings.”
Reservations are required for the workshop and can be made by calling The Next Page at (970) 668-9291 or emailing Lisa Holenko at email@example.com.
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