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Hi, this is Andre, your host of Taste Walk.

Today we have a very special segment for you.

Festive flavors, bringing you great recipes for the holidays and for entertaining.

Enjoy!

Hi.

Good afternoon.

My name is Thomas Rhodes.

I'm the executive chef here at the top of the Mark Hopkins Hotel.

I'm here to, show you how to make our famou tuna tartare appetizer.

With that being said, I' starting off with tuna fresh ahi tuna sush grade goes into a bowl like so.

Next step is to.

Depending on how spic you would like it, we add a little bit of Saroj to the mix itself, followed by some rim.

A lot sauce like so and some scallions.

Like that.

And then a pinch of salt just to make sure we bring all those flavors together like so.

And then we mi all of our ingredients together.

Very simplistic.

I've taken the liberty of pr garnishing my plate.

Here we have a selectio of of cucumber, some fennel and some red Fresno chilies.

I'm going to take that tuna mixture and then put it inside this little O-ring and pack it down and compress it, so that we have kind of a little cake, cake of tuna, if you will.

And then and then unmold it and just like that.

How does that look?

Looks good.

All right.

So we'll just press it dow very gently like so.

And then releas all the goodness.

There you go.

Finally we're going to turn it with a little bit of avocado on top.

Like this.

And a touch of microgreens just for color.

And then we will serve this fabulous dish with some more townships.

And that's our ahi tuna tartare.

Up next on taste of all festive flavors.

Seared Australian rack of lamb.

Hi, I'm Scott Quinn from the Meritage restaurant inside the Claremont Resort and Spa in Berkeley.

Toda we're going to be making seared Australian rack of lamb with sugar pie, pumpkin couscous, merguez sausage, and a vadouvan soubise.

So to the end, we're going to see the lamb.

You want to take your lamb out when it come to room temperature.

So it's not ice cold and it goes into the pan.

You want to season it pretty aggressively.

Salt pepper on both sides.

Okay.

And then in a pan you going to use canola oil or salad.

Well these are all you're going to take your lamb with the fat side down first from the cabinets.

Begin sear Now this is an Australian rack of lamb for the eyes a little bit smaller than a Colorado rack lamb.

I preferably like this a little bit better, a little less gamey.

A little bit more sweet.

Okay.

What you're looking for here is you get a good sear on it.

Okay.

Once we start to get a good sear, use that for pan.

Make sure that we get it here on all sides.

And now that's really going to lock in the juices once it goes on to tidy up.

Okay.

Now that we have a good sear going on.

Turn your heat down just a little bit.

Okay.

We're going to ad a little bit of unsalted butter.

Okay.

Some garlic.

And a little bit of thyme.

When you do add the thyme they will pop a little bit.

But the main thing that you want to do here is you want to flavor that butter.

Baste your lamb with it You want that butter to be infused with that thyme and that garlic.

You just want to baste it right over the top.

Okay, now turn the heat off.

Change the lamb to a Simple tray.

Or you know, that?

Simple.

Try another sort.

anything will work.

Then we'll take it, pop it in the oven.

Oh, and we'll finish it in there.

Okay, so the lamb is in the oven now it's about 300, 350 degrees.

It's going to take probably 6 or 7 minutes to get that nice mid rare.

Of course you can go a little bit longer if you want to.

Well done or a mid.

Well anything like that.

So while that's working right now we can get going on the upper right or what's going to be coming with the lamb.

So today we're going to be serving a sugar pie pumpkin.

couscous sugar pie pumpkins are a smaller first of the year pumpkin.

A little bit sweeter, than your traditional, carving pumpkins.

So what we do with the pumpkins are peel the pumpkins off all the skin.

Just use the insides of them, which are right here.

We cook those down in a little bit.

Curry butter, which is simply curry powder and softened butter and a little bit of salt.

Okay, so we're actually doing the Israeli couscous.

This is it right here.

Israeli couscous is a little bit bigger grain than than your traditional couscou you're going to see in the store Sometimes you might see it it might be called Middle Eastern couscous.

It is a pasta.

So it does cook very fast.

When we do put the couscous we start off by making a pumpkin stock.

So we use all the trim that's left over from a sugar pie.

Pumpkins, a little bit of pumpkin puree, water, seasonings, cinnamo fall spices and stuff like that.

And we make a stock out of it.

So as you can see, stock has a rich pumpkin color to it okay.

And it's already flavored.

So it's already salt inside there.

So no additional salt needs to go inside.

The couscous.

So your first step is let's take the pumpkin stock.

Make sure that it's hot.

Generally pour it right over.

So the roll is obvious.

Whatever.

How much fuchsia have you want to fill it up just above that okay.

So very important.

When this is ho you want to take it and wrap it.

So you can use a li plastic wrap anything like that.

This right here is called steeping.

So after 15 or 20 minutes you'll come back and you'll see it all be one big mass.

It won't be overcooked.

It'll just be that all the liquid that was in there absorbed inside the couscous and cooked it three quarters of the way.

So what we have here is our ingredients that are going to finish our dish right here.

We have that couscous cooked down in the pumpkin stock with a little bit of pumpkin from the sugar pie pumpkin we can cook down.

Simply add a little bit of butter and curry okay.

Pumpkin butter.

So I found that the best way to make this is from roasted pumpkin puree.

Take roasted pumpkins, roast them off in the oven.

Whatever seasoning you like that would fall with the, (non-English word) Take those, roast them down and then puree them.

Cool it completely and then fold it into butter.

It just reinforces the flavor of pumpkin that you really, really want for this dish.

So now our next, ingredient would be merguez sausage.

So mergue sausage is a lamb based sausage, slightly spicy, but still very, very mild.

Okay.

So we're gonna take that.

We're going to dooze it in there to finish the dish.

We're just going to have some chopped chives and a little bit of fried sage right over the top.

So what we're going to do i first step to make the Hoosiers add a little bit of pumpkin stock to your pan And again you don't want to overcook the coucous.

It's already been cooked for about 20 minutes.

So it's about three quarters of the way done.

Okay.

Next up we're going to add our couscous.

Okay.

And you can see as soon as it goes inside that liquid all it wants to do is absorb all that liquid okay.

It is a pasta you have to remember.

Next we're taking add our pre cooked butternut squash.

Sorry.

Our pre-cooked sugar pie pumpkin with a little bit, puree and butter.

Okay.

And very gently bring that up to a boil.

Okay.

Now that we start seeing.

The couscous and the sugar pie pumpkin starting to heat up we'll add in our Margot sausage.

Okay.

And once again this only needs to be reheated.

So cook this down just for half a minute.

30s.

Okay.

Making sure that everything is hot.

You want the dish to be hot so the butter can melt and incorporate all into the dish.

Okay, now we can see that we have a little bit of liquid left.

Star to mount in our pumpkin butter.

This really, really brings everything together.

As far as how you begin.

It gives great flavor as well.

Okay.

Now very lightly that they get now melting in that water okay.

Sometimes it'll get a little bit soupy on you.

It's totally fine.

There's additional water that's inside to signify pumpkins and the couscous is really going to help you mound all that butter together and make a nice ragu.

Okay, now you can see all the butter is melted.

It's got that great golden pumpkin color to it.

And you can see it's starting to pull away from the sides okay.

That means your butter is attaching to the sides and it's going to burn any minute.

What you want to do is just cut off the heat.

Okay.

Sure.

It around.

Make sure that's really nice and tight okay.

If it falls off your spoon like that, that's perfect.

But if it drains off your spoon like water out of the cup, you know, you have to cook it a little bit longer.

So to finish that, we're going to check for seasoning salt.

Pepper.

And again we're going to finish with a little bit chopped chives gives a great color.

Okay.

Then off if you stir that in.

So now that it's been 5 or 6 minutes we have our lamb in the oven getting the temperature that we want.

All of our aperi is done.

It's time to pull the lamb.

So when you open the other you want to make sure you're careful about it.

Okay.

You want to test your lamb right here where the eye is setting to see what temperature you're going for here.

Okay, I want a nice mid rare to a medium okay.

Now we'll take this lamb.

You want to very carefully take it and let it rest.

I like to take the meat, put it on a paper towel.

or a sieve bowl It's going to draw ou any of that oil that's on there.

And it's not going to travel into your dish.

So now I'll let the lamb rest 3 to 4 minutes.

And that's really going to encase all the juices that are in there.

What you don't want to do is pull a piece of meat out of the oven and start slicing it right away.

All those muscles are all really, really active.

You want them in the contract and you want the juices to stay in the meat and not on your plate.

Okay, so now that the lamb is out of the oven and it's resting, we're going to start plating.

Okay.

So the bottom sauce that goes wit the lamb is a vaudovan soubise.

So soubise is traditionally an onion sauce.

Onion base with a little bit cream.

Cook that down and then we puree it.

But for this application I wanted to go with something like curry spices.

So I got a lot of on board.

Voudovan is a cross between curr spices and, French spices.

So there's garlic, roasted shallots that are in it, as well as, numerous Madras curry spices.

Take that.

Added to the cream and the onions while you're cooking it down, let that cook for about 20 25 minutes until the onions are nice and tender.

Take that and then puree it.

Then you have your sauce okay.

So first we're going to take in sausage plate.

Okay.

You want enough sauce to actually infuse with that piece of meat.

But you don't want too much.

It's going to overpower any kind of other flavors that you have.

And what you want to have do i all the flavors meld together.

We're going to take that out right now.

We could.

Place that down.

Okay.

The consistency of your couscous should be like this.

You don't want it runny because you have a sauce on the plate as well.

You don't want it to run all over your plate and start to infuse in the other flavors.

So now the lamb is rested.

We're going to slice it.

So with my chef knife.

And I prefer using a chef knife because we are going to be cuttin through the sides of the bones.

And sometimes if you use a another knife, a little small knife, you might get caught on one of these bones right here.

But if you just go and follow the ball perpendicula right down, you should be right.

Okay.

Then again, holding it.

You're going to take it and start to fan it over the couscous.

Okay.

Hi, this is Scott Quinn from the Meritage restaurant inside the Claremont Resort and Spa in Berkeley.

Today we've made Australian rack of lamb with sugar pie, pumpkin couscous or sausage and a Vadouvan soubise Thank you for coming.

See you soon.

That was great.

And here's our next segment a delicious cheese platter.

Gourmet of course.

Perfect for entertaining.

Hi.

Good afternoon.

My name is Thomas Rhodes.

I'm here at the Mark Hopkin Hotel.

I'm here to show yo how to make some holiday treats.

We're going to do an exampl of a charcuterie board, that you can pair with mocktails or cocktails.

So to begin with, we're going to start by decorating a plate with some of the stone ground mustard.

Plop that right there and be a little canal of that.

Next we'll do a little bit of, Dijon, mustard and kind of like, do a little swipe there.

After that, we also have some Cornish ones that we'll put down and we can utilize for our charcuterie.

And then we have a selectio of, of meats that will utilize.

And right here we have Copa that we're going to put on the plate.

And it doesn't have to be in any, you know, certain position to look good on the plate.

Just, you know, use your creative imagination and just place it on the plate as such, like I'm doing here.

And there you go.

That's our selection of Copa, spicy picante salami and prosciutto.

Our cheese that we're using we're using a three month, manchego, followed by a local cheese from Marin French Cheese Company, which is a, Brie.

And then finally, other farm comes out with a, I mean, sorry, Point Reyes chees company comes out with atonement cheese, cows milk cheese, which is, fashioned after a, an Italian cheese.

That's very great.

Medium firm, type of, cheese.

Then lastly, I will put on a little bit of, fig jam, which goes great with the cheese.

And of course, you always have to have some sort of bread or a crostini or her we have some, breadsticks her that we use with our cheese in our charcuterie.

So there you have it.

Very simple, very easy.

Easy to make, easy produce.

And you have that wow factor.

Hi, I'm Thomas Rhodes, and this is our charcuterie plate.

Are you feeling a little parched?

What do you call a cocktail without alcohol?

That's right, a mocktail.

And I'm lookin so I know Lani's in San Carlos.

I'm gonna show yo how to make this mocktail perfect for the holidays It's called the guava punch.

So we go guava, and there's guava juice.

And then a little bi of pineapple juice, a little bit of orange juice and then just some spray on top.

So it's a friend set up.

So get some get some guava juice, shake it up a little bit.

Oh that for perfect.

Real easy real easy.

Some ice in there.

Well bit more some some pineapple juice.

Orange juice.

Some of those.

Right.

And there you have it.

The guava punch.

Mahalo you guys happy holidays.

Hi I'm Sea from top of the mark.

Today I'm going to make you are zero proof 75.

So first we're going to star with some seedless.

And it's a gin but with no alcohol basically.

So you start with some of that.

Some lavender sirup, lemon juice.

Top a little tonic.

Last but not least.

A little lemon zest on top.

And that.

Up.

This is our zero proof 75.

Perfect for the holidays.

Cheers.

Up next on Tastebuds Fest of Flavors, a new take o an old favorite cranberry sauce.

This is a really good condiment that you can serv for the holidays.

Hi, I'm chef Christian.

Here to demonstrate one of our holiday condiments, we're making an apple cranberry mostrada.

A starter is an Italian fruit compote, where you can use basically any kind of fruit.

In Italy they would use, mustard oil.

We can't get mustard oil.

So use mustard seeds here.

And the ingredients for the sauce, we have dried cranberries, rice wine vinegar, granulated sugar.

We have our spice mix of, mustard seed, fennel seed, star anise, coriander and a bay leaf.

And then we have some diced pink lady apples.

Pink lady apples.

Works the best if you wan your apples to hold their shape.

They don't turn into mush.

These are what I choose to use here.

So I'm going to combine some of my sugar.

And all of it.

And about half and half sugar to vinegar mixture.

I'm just going to let that reduce and caramelize for a little bit.

And turn the heat up a little bit.

A lot of times people worry about, crystallization in the caramelization process.

This one's very easy.

You basically just combin the two ingredients, bring it to a boil, and let it, let it get a really nice dark caramel color.

And then we'll add our fruit in.

So.

Very easy.

Really?

Really.

No need to overthink it.

And this process takes about five minutes.

Yeah.

What you see bubbling here, that's vinegar and sugar.

Typically with a caramel.

You would make it with water.

Here we we want the, the acidity.

So we use the vinegar.

And it essentially has the same effect on the end at this point, we haven't really begun to caramelize, but you can see the, bubbles are getting bigger.

So we're getting close and I'm going to add our spices.

I didn't want to add these too early because I was afraid they would burn.

So now I add our spices.

And just let them cook down in there with the caramel.

Yeah.

This is a great condiment for really any poultry.

We'll be utilizing this for our Thanksgiving Day menu to go with our roast turkey breast.

It's really great with a roast pork loin or even chicken, or on a cheese plate.

It's really goo with cheese as well.

This sauce to last up to about a week in the refrigerator.

You can jar it and put it on your on your shelf and it'll keep for years.

And this is pretty much, where we want it to be.

You can see that around the edges.

We've started to pick up some nice color, and I'm just going to continue to swirl it.

Right.

And you can see the caramel gets darker and darker.

Again, I'm not worried about crystallization or anything like you would in a, in a caramel if you, you're working in pastry.

So as you can see, it's forming a nice caramel and you just to watch until it hits the right color so you can see the, the bubbles are getting bigger around the outside, and the sauce is getting darker and darker.

And that looks to me at the right time.

And we're going to add our apples.

To it.

Now here's an interesting process here.

When we add the apples, the sugars from the caramel will seize up.

And you can see here on the back of the spoon.

So you might think you've done something wrong.

You have it.

The apples are going to start throwing their moisture, and it's eventually going to form a nice sauce.

As you can see, its apples are startin to kind of release their juice.

So any little hardened caramel on your spoon, you can just kind of re dissolve into this sauce.

And now I'm going to turn the heat down.

To low.

And that's essentially just poaching the apples in the caramel.

I'm going to add some dried cranberries.

And this cooked for another 10 to 15 minutes.

Or really just until the apples are nice and soft.

But again you can do whatever you want.

You can cook the heck out of it.

If you like a more pureed sauce, you can blitz it.

You can smash it with a, with a potato masher however you want to do it.

All alternate fruits besides apples, pears are really nice.

Figs are some of my favorite.

You can also use stone fruit like cherries, plums, or peaches.

Although they tend to throw a lot more liquid and your sauce will end up being, not as chunky.

But again, really good alternatives.

Also, you can use a summer stove and you can see her our final product, our apple cranberry mostrada a really nice condiment to be serve in the holiday season, anytime between Thanksgiving and New Year's.

Really delicious with your turkey, any kind of poultry, or a roast pork or even just on a crostin with, some nice grilled cheese.

It's a really nice a really nice winter condiment.

This.

I think this is a really good condiment.

It brings back, nostalgia in, you know, everyone, at least in traditional Thanksgiving.

In, in North America, we think about cranberries and apples and spices.

And it's interesting to me because we've taken a kind of a classic Italian condiment and turned it into kind of a, a traditional, American Thanksgiving, dressing.

But.

What's going on, you guys?

I'm Lucas, or I know Lonnie's in San Carlos, and I'll make a mocktail perfec for the holidays.

Right.

So it's a lava flow.

It's like a pina colada with strawberry on there.

Little, little floater.

Make a little lava flowing down there.

So we got pineappl juice in there.

Coconut sirup, citrus but lemon juice, water.

And then strawberry cherry on top.

Start with, some pineapple juice, some pineapple juice, four ounces of that.

Some coconut sirup.

And we are going to lemon a little water so it's not too sweet.

But I. Will say.

If you go.

With strawberry on there, you got yourself a lava flow right.

Cheers.

Up next on tasteable festive flavors flavors, a duck breast you will want to have on your table.

One of the dishes, which I'm going to be making for you today is a, Libert Farms duck breast.

And one of the things that inspires me about this place is I know the farm really well.

We, we have dinner together sometimes.

Jim Reichert lives in Petaluma, and I know how he raised the ducks.

I know ho he treats his animals, and I know how he care for them.

And it's eviden in the flavor of him and flavor of the brothers.

So this is a Liberty Farms duck breast.

And as you can see, it's plump.

It's beautiful.

The meat is pink.

The fat, if you can see in there, is white, which is different than other duck farmers.

This animal has raised free range.

So the meat is just beautiful and it tastes great.

All right.

Or Libert duck breast.

I choose it from on hig so that I don't clump any salt.

And I get a good distribution.

And a little bit of pepper.

And then I look at this right now I want the oil to be able to just smoke very, very lightly.

Very, very, very little bit of oil almost to dry pan.

And then I take my duck breast.

And then lower the heat.

I wouldn't want it to burn.

Sear it skin side down in a dry pan on a very low heat.

And you want to develop the caramelization of of the skin.

Get get the a nice color, but you also want to render the fat out.

You can see the fat starting to come out.

Nice and brown.

Nice and slow.

If you don't respect the fat in the duck breast, you cook it too fast.

The fat won't really liquefy and come out fast enough, and then you'll burn the skin.

So you want to do a nice slow.

So it develops that brown, beautiful brown color.

Getting there.

No flavor.

And then you're left with a very thin white line of beautiful white fat and then flesh and then brown, crispy skin.

I like to cook this to medium rare.

So we'll cook it for about 15 minutes, and we'll keep it on the skin side until it gets nice and crispy.

And then we'll flip it and then just hit it on the flesh side and let that get a little bit of color.

And we'll pop it in the oven and and let that g for a few minutes until I do it by touch.

But I would say 135 degrees.

If you have a pro thermometer at home, that would be the way to go.

The other thing I do is obviously I salt it with, kosher salt and pepper to start.

And then when I flip it, season the other side again.

So we're going to garnish the duck breast with a salad.

I think it needs a little relief a little crispness a little pop, a little nod to fall flavors but also something to to complement and contrast with the richness of the duck.

Duck is a very fatty.

I don't say fatty, but a very rich piece of meat.

So something to to contrast and bring it out and show so off the duck.

At the same time, I think this will work on its own.

So we're going to make a persimmon radish salad.

So I've got persimmons which are some of my favorite ingredients of the fall and early winter, and some various radishe that, I've cut and put in water so they don't oxidize, get all dried out and some shallot.

In addition to that, I'm going to use a sherry vinegar and olive oil.

Very, very, very light, tossed in there and salt and pepper.

So it's going to be persimmon radishes.

We're going to do a fire salad far away is an is an ancient, wheat berry.

And it hasn't been mess with actually people who are gluten intoleran may not have a problem with it.

I don't want to tell anybody that, because I don't want them to go out and try it and have a problem, but it's wheat, but it's unadulterated.

It hasn't been, modified genetically just for a little earthiness on the plate and then to ad a little more earthiness, which I think the earthy tones go really well with duck.

Some, roasted sunchokes.

So this is a sunchokes, which is the root of a sunflower.

They're also called Jerusalem artichokes because they have a little bit of a flavor of, an artichoke.

I actually think they're better.

Just going to get a little color on that.

So it looks great.

It looks about done.

We're going to pop it out of the oven and then just check it and make sure that it's good temperature.

And then we're going to let it.

This is probably the most important step that nobody tells you about.

We want to let it rest for about five minutes so that all the juices distribute, distribute it back into the flesh again.

And then that way when we cut it, it stays nice and moist.

And you can actually cook duck or steak to medium well and have it be really juicy provided you let it rest.

So that is is a really important part of the cooking process that we're going to we're going to adhere to at this point, while it's resting, we can start getting ready to assemble the rest of the plate and finish it.

Use the edge of the spoon to, straighten it out like that.

And this is just an accent.

So this is a persimmon reduction.

I made it with persimmon orange juice and a little sherry vinegar and just reduced it and then, mixed in the persimmon pulp.

So it gives a little slight thickening.

Drop that here.

In.

It looks pretty perfect.

This is nice and crispy.

This is a little sherry vinegar.

And a little extra virgin olive oil.

And we just mix it up like so.

And randomly place it.

I'm, chef at Amélie.

And this is our Liberty Farm duck breast with persimmon and radish salad.

Hi.

I'm.

I'm Tabitha mark, and I make you are Sonoma which is a play on a Paloma.

So first.

We're start some sea lip serve nonalcoholic gin botanical Little grapefruit.

I just throw a little lemon in there as well.

Some agave.

And so.

I'm.

To fresh ice.

Just to cut it.

Little soda.

Just, with an orange twist.

I will zest.

This is the Panoma, perfect mocktail for the holidays.

Panoma Cheers.

What's up next on Tasteable?

Beef Wellington fans look out?

Because this recipe will have you wanting to serve it to everyone.

Hi, my name's Cyndi and I'm here to show you today how to make petite beef Wellingtons or what I like to call Baby Beef Wellington.

These are a great holiday, kind of snack to have, very elegant and and it it does seem like it takes a lot of work to do.

I mean, that's one reaso I want to show is that, in fact, it's not as hard as it seems.

And you can break it down into steps.

Well, if you've never had a beef Wellington before, beef Wellington is beef tenderloin that's wrapped in puff pastry with a mushroom shell and shallots, already cooked.

And so these are just going to be individual packets of, of the same thing.

I was fortunate enough to find this, these five by five inch puff pastries already in pieces.

And we only need two by twos for each beef Wellington.

So I'm going to go ahead and cut these into quarters.

I took this puff pastry out of the fridge for about ten minutes.

And then when it started to get soft, I put it back.

I mean, out of the freezer for ten minutes when it started to get soft and get back in the fridg so it wouldn't get too too soft.

Here we have the mushroom do show and these are mushrooms that are sliced thinly.

I used cremini and turkey and, sauteed in olive oil with time and a little salt, pepper and the shallots were sauteed until translucent and then, reduced in port wine in a couple ounces of port wine.

So filet mignon is beef tenderloin.

And, the reason you want filet migno is that it is very tender meat.

This dish does not get cooked for very long.

The meat does not get cooked for long.

It gets sauteed and browned slightly, you know, just on the outside seared really in the frying pan.

And then we're going to put it in the oven in the beef tenderloin where it's going to cook for maybe another ten minutes.

So it doesn't cook very less.

You need tender meat.

You're not going to have time to tenderize.

It's not going to have time to be tenderized.

So if you know you need a little more space, you can always stretch out your puff pastry a little bit, but you really just need to put some mushrooms on here.

And then a little bit of the shallots.

And a piece of meat.

Now.

This is the tricky part that, you know, I mean the part that seems tricky, but it's not that hard because it doesn't have to be perfect.

Just going to paint a little egg wash on opposite corners here and then pull them over the meat and see the egg wash helps it stick.

So you can see this is not perfect.

It's not symmetrical.

It doesn't have to be, this ends open a little bit.

That's okay.

Because at the end I'm going to paint all of these with egg wash too.

I'm going to do that at the end.

And instead of individually se that we're going to be painting each one of these with egg wash wash after it's finished.

So here are my other one.

Oh mushrooms here I do use the mushrooms on the bottom because they're dry.

Not that these are going to be long enough for the shallots to soak through, but you know, another piece of meat here.

And then egg wash on the corners.

Further over.

And it.

And then fold the opposite corner over.

So whichever corner you pick.

Oops.

Pull that over.

So you see it's ugly.

It's messy.

But it doesn't matter becaus it's going to taste really good.

The other nice thing about this recipe is that if you're having a party, you can you can make all the all the items that go in it ahead of time and assemble them later.

Or you can do as I'm doing now, or I can assemble the individual beef wellingtons right now and refrigerate them.

And then as guests arrive, I throw them in the oven and bake them off.

So you could do, you know, you could bake off 10 or 15 at a time if you're having an open house and people are coming at different times.

So that's, that's the beauty of this recipe.

So it, it is labor intensive, but, you don't have to do all the labor all at once.

There we go and see it's got an open end, but so what it's not doesn't need to be a completely sealed package.

Yeah.

I think sometimes when people cook, they think they worry about things looking perfect.

And, you know, that's not always what's important.

Okay.

So step those corners together.

And then I'm going to bring the opposite corner over and just pull it up.

Okay.

Now some of these has already been painted with egg wash.

But I'm going to make sure that all of them and you want to get every surface because that's what's going to turn a beautiful brown in the oven.

The egg wash is what's going to make the, pastry brown.

The pastry will puff on its own.

This puffy, sweet and, also at this point you can start the container with egg wash and stick this whole tray in the fridge.

You don't even need to cover it.

And then pull them out as needed to bake off.

So now the oven set for 25.

And we're going to put them in there for 10 to 20 minutes.

Okay.

Here we go.

Now they're nice and brown.

Now that's what you want to see.

What's nice.

Crispy brown.

And here we have our delicious mini beef wellingtons.

Or as I like to call them baby beef wellingtons.

Bon appetit.

This will make your mouth water.

And it goes without saying.

You know what it is.

It's time for a chocolate.

Today we're going to mak some chocolate crinkle cookies.

You don't have to wait till the holidays to make this beautiful recipe.

You can make it all year round.

It's delicious and nutritious just to be nutritious, but they are so delicious you will love them.

Using a sheet of parchment paper, sift a cup of all purpose flour, one teaspoon of baking powder, 70g of unsweetened cocoa powder, half teaspoon of instant coffee, half teaspoon of kosher salt and set these dry ingredients aside.

In a mixing bowl, add a third of a cup of vegetable oil, a cup of granulated sugar and a few drops of mint extract.

Careful here.

A little goes a long way if we want light mints, not mouthwash, and about a teaspoon of vanilla extract.

By the way, you can totally mix these ingredients by hand, but I'm going to use my KitchenAid because I'm lazy like that.

Tis the season.

Set it on medium speed.

Drizzle in two whole eggs minus the shell.

Scrape down the sides of the bowl, lift up the parchment paper and use it as a funne to slide in the dry ingredients.

Mix it just until combined.

No more than that.

This should be the consistency of the dough.

Let's say it's like, between a warm Tootsie roll and a stiff brownie though, chill the dough for a few hours or until very firm.

Ready to go?

How many?

By how many?

Three times four.

Yeah.

Well, correct.

Exactly.

Throw it into a ball and then just drop it in there and they're gonna roll it around a little bit.

It's playing in the snow.

It's making a little snow.

And we're going to pop it.

Mama.

There we go.

Three by four these little guys are going to go play in the snow.

And we're going to chill out.

On the pan and wait to be roasted to their fiery painful death.

Some fiery death.

The oven is fiery and painful.

If you're a cookie dough cookie, it may just seem kind of like a sauna.

You make sure you get a powdered sugar on all of it.

That one over there's only got it on the whole six.

We're almost done and we'r going to need another small pan.

And that's okay becaus we're going to re pan these, so that they have points.

Same spac without running into their home a little bit more minutes later we put the extras.

Go ahead Just put them right on that pan.

You're doing a fine job.

They're my little fish.

They're ready now.

Right in the bag.

To their fiery death.

Now.

Fiery death.

It's just like you said.

It's not a star.

No, not a fiery death.

Okay, go enjoy a nice sauna.

Firstly, for 12 minutes.

Allow the cookies to rest for about 15 minutes before devouring them.

You have to enjoy this, isn't it?

Tough work staying up way past your bedtime to make cookies.

Now go get baking.

Wait.

Yes.

Be careful what you catch.

You love this.

And this is.

This program made possible by a beachfront oasis for relaxing and ambiance with culinary experiences and 24 hour services and adults only travel destination.

Villa Premier boutique hotel.

Elevate your holida dining with Schiltz Foods Roast Goose Premium perfectly prepared and shipped to your door.

Effortless elegance and unforgettable flavor at Roast goose.com is the additional support provided by.

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Heirloom cide available in varietals such as GravinStein McIntosh spiced Apple and rosé.

Sustainable tre ripened organic apples from our farm to your table.