I just wanna say thank you for making this channel and making all these educational videos. My parents would be out alot and even if they were around no one knew how to cook, i was too young to keep spending money on outside food but thanks to YOU i was able to learn how to cook at home and have meals cheaper than the food outside. Thank you soooo much for ending my hungry afternoons and occasional dinner.
@@MH-wm6dfWell said. I was very lucky that my mom was an excellent cook,& she even considered nutrition. She also understood it's best to prepare a variety of foods for your family. She even made wonderful deserts of all kinds, & neither of us became overweight. We didn't drink sugary soda at all, but we did have sweets of all kinds. As a kid l had fudge, cookies or pie, and she made perfect cakes, pizza, dinner rolls, & loaves of bread, once in a while. Whatever she turned her hand to came out great. Food didn't cost as much back in the 50s of course . We werent wealthy but ate better than most. I really got lucky there. 😊 Each thing was prepared exactly the same, so you could even enjoy the aroma filling the kitchen while you set the table or get the call to c'mon in & get washed up. ❤ Now just memories, but she passed her love of cooking down to me.
Lol when you said buy blocks of cheese for others, I have been doin this for yrs for my kids, birthdays, Christmas, Easter etc they get block of parmesan, extra old, gruyere etc. They absolutely love it.
Chef dear, here it is 12/22/23. You give me comfort and joy. You are making my day as I am enjoying so much your compilation of party faves as I listen to Vince Guaraldi's Peanuts Christmas album and enjoy a beer. Thank you for being you as you make everything easier and more delicious. Merry Christmas! Have an awesome New Year, to boot! Thanks so much!
Haha! I LOVE the pine cone! Gorgeous. Chef John you are a creative genius! And you always make me happier, and calmer, and just better than before I listened to that wonderful voice of yours. You do indeed make the world a better place! I love you! And thank you and Merry Christmas to you and Michelle!
I can say from experience that Chef John's cheese board tips were very useful in terms of what type of variety and what to pair with it. I have used it at every dinner I've hosted since.
I LOVE the Pine Cone Cheese ball. That is so creative. Pannetone isn't that good anyway to take the effort making it. Potato pancakes: doesn't matter if they brown, they will be brown when frying (!), also from the bottom of the water, just add back a little bit of that starchy water: Jewish cue. Love the super sexy brown sauce.
Our friends traveled to Italy in March of 2020 right before everything shut down. They brought back a bottle of Leonardi as a wedding gift for me and my wife. We had just gotten engaged at the time and didn’t actually try it until our 1st wedding anniversary. Not your everyday use type of balsamic but something you’d want to have for special occasions. Im glad I wasn’t alone on the almost maple flavor I tasted as well.
I LOVE making bread & have never tried Panettone b4 but will definitely make it!! Soft sticky doughs are the best to work with & if I can give anyone advice about bread making it's this. Don't go by the recipe amount of flour! It can vary sometimes dramatically depending on time of year (weather, humidity) & whatever you do DON'T add more flour just bc it's sticky go by look & feel, don't be intimidated, bread is really easy to make, just takes some practice & well worth it!!
I almost gave up trying to learn to make bread 50 years ago because I thought dry was the right texture, and it was so hard to work with and usually produced rocks. I love at least slightly damp dough, often more like wet.
@@jvallas my favorite is smearing butter in thinking (the 1st time) "this is never going to come together" & 15 minutes later after smearing & slapping it came together beautifully. Brioche is a favorite along with making it for cinnamon rolls is a fam favorite, along with baguettes, Cuban & many others!
Hello there dear chef John I have been following your cooking for years, you are my favourite chef along with Jaques Pepin and Raymond Blanc. A very happy Christmas and a happy prosperous healthy New year to you and your family God bless you and keep you 💞
If my gran is a reliable source, you put [rosemary/chopsticks/tea towel] under the bowl before boiling it for 2 reasons 1) if it makes direct contact with the outer pot, then it can get hotter than 100°c, and can burn the pudding, and 2) if the bowl has a cavity under it, it can fill up with steam, and while it won't *_explode_* explode, it'll tip the bowl on its side when the steam tries to escape.
Your lasagne recipe is perfection! I love how you broke it down as to how many parts of each ingredient you are layering. Perfect! I like making lasagne with a mix of Italian sausage+ beef, a top quality jarred sauce (this is the time for jarred sauce!) and I also prefer the regular noodles, not par-boiled. Got to have the curly edges! And use the best cheeses, and you won’t have a too wet lasagne. I love a very distinctive cheese layer too. I don’t like the very thin layers and so many they are skinny and you’ve got just layers of noodles. I like something you can really sink your teeth into, like this!
I always heat glazes that have powder sugar in them to get rid of the gritty cornstarch. I love gingerbread cake with a dollop of butterscotch pudding. Love this channel!
When my parents bought my childhood home, nearly 60 years ago, the previous owners, a couple, were both "Professional & world traveling" horticulturists & botanists. The nearly 3/4 acre, in the middle of town, had edible, food-producing mature plants & trees from all over the world. Three huge Chinese persimmons (1 male & 2 female) trees. Male trees produce fruit too, horrible thumb-sized bombs of Alum that will pucker your mouth for days! Sooooo bad!!! The female trees produce the edible & delicious persimmons we know & love. Besides persimmons, we had Asian pears & beautiful peaches with the inside 'meat' ranging in colors from sunny yellow to deep burgundy. My dad, a master gardener, and my mom, an avid fruit tree planter & pruner, together created gardens & mini orchards that fed us then and now. Oh and great video!!!
Sir may I say that you're missing a tool. As a man who spreads mortar on heaving stones I would say the tool you're using on Yule Log is sub optimal. You need yourself a trowel. You can easily control level and even spreading. It's like a cake spatula but twice the size and thinner. Look for one with a rounded tip and large wooden handle, it's more forgiving.😂
Dear Chef John, thank you for blessing us with your videos. It’s so easy for home cooks to follow along. But, it’s your voice that I love the most and you are hilarious too. It’s just soothing for me after a long day.
The ham glaze...we have been making a glaze for over 50 years. We only use mustard and brown sugar. We also don't glaze the ham with it. We dip the ham AFTER it's done and it's amazing. We call it "ham dope."
Love all do this! Some of these Older ones I’ve brought to parties to much acclaim! But this year I’m going to make a lot of these for our Christmas Eve. Our family doesn’t have a big dinner, we do aperitivo spread!! I married into this tradition and I can’t recommend it enough!
In English: I love all of these! I've brought some of the older ones to parties, to much acclaim! This year I'm going to make a lot of them for Christmas Eve. Our family doesn't have a big dinner, we do an aperitivo spread! I married into this tradition and I can't recommend it enough!
The tree is going to be a must this holidays 💜💜 also as a spanish and being from La Mancha on my mom's side I was really happy to see manchego cheese and membrillo, I used to have It a lot with my grandma. We had It mostly with Burgos cheese.
Chef John I love all of your videos. Your salisbury steak recipes is one of my favorites because of the gravy. Your technique and ingredients changed how I thought about gravies. This has made wonder how valuable it would be to do a video or series of sauces and gravies, especially with the holidays racing at us. Best wishes and happy holidays
About 5 years ago, we had a huge family Christmas party at out house. I made an eggnog concoction that turned all the eggnog haters into eggnog lovers. Two gallons of whole milk, 2 plus quarts if heavy cream, 2 dozen eggs, sugar , nutmeg, cinnamon flavored whiskey, rum and brandy. This was made 2 weeks before the party and allowed to cure in the fridge. The eggnog became thicker as time passed. It was like drinking boozy eggnog ice cream. My brothers-in-law still ask me to make it every year, but I misplaced the recipe during a move. 😢 Guess I’ll have to start experimenting again. Tough job, but someone has to do it.😂
Mine isn’t quite as long a process but very similar, and one of the guests to my daughter’s house used to say she came each year for the eggnog! (She also got pretty hammered every year.)
If it’ll help you get a leg up on recreating your recipe, I feel like mine from the past 40-50 years sounds kind of similar. Maybe you can work it out from this. Disregard my personal statements, this is as written long ago: SERVES: 16 punch-cup servings Quantities are an amalgam of recipes - forgot to put proportions in when first typed here. DAY BEFORE: In large bowl, beat 12 yolks till thick; gradually add 1½ c. sugar - beat till thick and lemon- colored. Add ½ c. brandy slowly, beating. Add 1½ c. whiskey & ¼ c. peach brandy in same manner. Refrig. overnight (as well as 12 egg whites - separately). NEXT DAY: Stir in 2 qt. (8 c.) milk & ½ t. nutmeg. Some cream wouldn’t hurt. SERVING TIME: Beat 12 whites till stiff peaks form; fold into milk mixture. Can float ice cream on top. (I always do.) VARIATIONS: Can use any combo of rum, brandy, bourbon or rye. Basically 2-4 c. total liquor to 2 qt. milk and/or milk and heavy cream in equal measures. Could use 1 qt. milk, 1 qt. heavy cream, plus extra ½ qt. (2 c.) heavy cream whipped and folded in at end after folding in beaten whites.
@@jvallas Sounds like this might be very close to what I did! Will definitely save your post. An interesting thing I read while researching how to make eggnog us that it was originally used ti preserve eggs and milk for long periods when hens weren’t laying during the winter. The shelf life is amazing! Like I stated in the original comment, I made it before Christmas and it was still good until February when we finally drank the last cups. With all the popularity of fermentation of vegetables, kombuchas, home brewing, etc, maybe homemade eggnog (full of booze) will make a comeback. I bought some eggnog from the grocery store last week and, while it was okay, can’t hold a candle to the “real thing”. Thank you for the recipe. Cant wait to try it.
@@nancyhowell7735 I think there’s some crazy eggnog recipe that you make like a year ahead of time - maybe Alton Brown - so your theory sounds spot on!
Just want to let Chef J and home viewers know that I've already gotten requests for the Almond Biscotti for Christmas. I have the recipe but when trying to access on AR, not coming up. Chef John's is really the best.
Dear Chef John... Please don't ever stop doing what you do.. love your recipes.. just wondering if you have one for American Biscuts..? Sending kind regards & best wishes from London, England.
It is so much fun cooking and baking with you. Thank you. Just wanted to share also that Nonnas (grandmothers) traditionally say a prayer as they make the cross on top of the dough. Partly in worship of God-partly begging God for their dough to rise. 😂
I think I'll make that as a Christmas snack. Thanks for the recipe. Sounds delicious. Puff pastry, pesto and parmesano are three of my favorite things. I'll be making so many things with puff pastry and phillo dough, both sweet and savory. Two of my appetizers will be hot crab dip and spinach artichoke dip. There will be a lovely fruit and cheese board including crackers; and a large basket of breads with Thanksgiving dinner. Now it's time to decide what main dish to make for Christmas dinner
Thank you Chef John. I always assumed the shop bought stuff was made too thick and sweet for the reason that you would be adding more milk to it to thin it down a bit and then further thin it down with the booze. Almost like it was a concentrated base. However, my father was a purist and we also made our own and he did it similar to yours, but without the thermometer. I am allergic to egg whites and so had to be careful with eggnog. My father always made some for me to the point when you cooled the custard. Then when it was time to serve, he would add whipped cream to mine for the thickening and frothy look. But he always added a little cinnamon to the nutmeg as well. I now live in Scotland and had given up on eggnog, but your video has inspired me to make it this year. My husband has never had the fresh, homemade kind, and only had the shop bought stuff once while we were in the US. So it will be interesting to see what he thinks of it lol. But I suspect I will use rum in mine vs whiskey as the Scots would think even the blended whiskey (scotch) would be too good to use in eggnog. But because it is imported, American whisky is just too expensive to buy for such a small use as no one will drink it if there is “good” Scottish whiskey around . When it is just hubby and I, and no one else around, I might make a small batch with a little of the good stuff and see how he likes it as he won’t scold me for using the good stuff as others would 😉 Merry Christmas and Happy Holidays to you and yours!
I personally never understood rosemary on a steak! 😵💫. Guess I just don’t like rosemary! It tastes like something that should have stayed in the woods 😂
I want to tell you my first time watching and I did subscribe but I thought your cheese tree was beautiful also your lasagna looked unbelievably fabulous❤
My Italian Grandma said to place the lasagna noodle in the opposite direction with each layer so it doesn't fall apart when you serve it. I would like your input Chef John.💙
We lived next door to an elderly Italian woman when I was a child. She taught me many Italian dishes and that was one of her tips when making lasagna. I have never made it any other way when making a proper lasagna. She must have shuddered in her grave when I made lasagna roll ups as a kid friendly cheat and I know I felt so guilty doing it and calling it lasagna…I could almost see her watching me and shaking her head in disgust lol.
I keep trying to like this post again and again. Just so exciting to watch and see. Merry Christmas and prosperous healthy New Year to you and yours 🎄💖
I was actually watching another recipe video and this one came up on auto play; but I was prepping food and my hands were dirty, so I was just listening and your puns had me cracking up. 😂
I wouldn't call my Grandparents cool kids but their recipe never heated the milk and yolks and mixed, electric mixer, the whites till they looked like marang on a lemon marang pie and more Four Roses......alot more. Yeah, it was a good day. 👍🍺
I love all of your recipes, and your sense of humour. I thought that you would have served custard with the Xmas Pudding, but ice cream is good too. I will be making the egg nog for sure
In England, we pour warm brandy on the pudding and set light to it at the table before serving. Brandy butter on a Christmas Pud is good, or whipped cream.
Looks great! I'd maybe elbow the garlic and parsley, add some fancy whole grain mustard (one with booze), and some onion jam, a little stilton or just blue cheese, then cover with smoked almonds. Good with a full-bodied port.
The Almond covered cheese (ball), looked great! Not sure about Almonds and cheese but it looks great anyway! The video I want to see has the bill/receipts for dinner, has to be hundreds if not thousand.
This looks ah-mazing. (The pastry tree) Omg...too funny. While he makes the rosemary rolls he says let it rise until it doubles in size...you will know because it will be twice as big...😂😂😂
You are an amazing chef I think if I had the time I would probably attempt to make every recipe that you have put out here on TH-cam. Unfortunately, I work a full-time job.
YOU CAN Make it with your mortar and pestle. I have To make Pesto EVERY Single Day For About 500 people, Freshly. You, CAN try Doing It this way Chef John. I doubt you would Last One Week. I find what you have Said Absolutely Hysterical.
Panettone makes awesome french toast! Dip slices in an eggs and milk mixture and saute in olive oil vs butter then cover in some kind of fresh fruit slurry e.g. fresh or frozen strawberry's cooked down sans added sugar but enhanced with lemon and/or orange zest Molto bene!
Nice! I haven't made it as proper French toast but I have made panettone bread pudding and it was so good! Now I want to try using it for French toast!
2:05:55 It's Rowan berries. Nordic peoples use it to make jams, jellies and soft candies. You can also hang bunches over your front door as spiritual protection. Some folks make bracelets of the dried berries to ward off Boggarts and bad fairies! 😏TMI?
The interesting thing is they are toxic until cooked. Raw, they contain parasorbic acid (poison) which converts to sorbic acid once they are well cooked.
Wonderful surprise to see tourtière showcased in this ensemble, Chef John! Especially a one-pie recipe. Back in the day, the recipes made like, nine pies. But the French Canadian family gatherings were quite large back then. :) I found an old Quebec recipe collection in my mom's things after she passed. She hadn't made tourtière for decades but did mention to use potato flakes (instead of mashed potato) in the pie. The "traditional" recipe I use (the 1964 clipping from the Winnipeg Journal) calls for equal parts ground beef and veal. The veal has a subtle gamey flavour over pork and it's just as tender as pork. I think leaner, too. It also calls for chicken bouillon. In lieu of mashed potato, the recipe I use calls for a couple of tablespoons of potato flakes on the bottom of the pie before filling and then a couple more sprinkled over top of the meat. The recipe then says to rake the flakes throughout with a fork before topping with pastry and baking. (As per your presentation I don't cook until dry, either, so the flakes absorb the humidity and make the filling "stick together".) Lastly, the reason for the serving temp is because we typically bake the pies before the turkey, haha. Then put them in the oven to warm while we make gravy, etc. And because it is served along side all the turkey and sides, the serving size is typically a small wedge topped (warmed) with gravy and adjacent yummies. Cheers!
Kudos on the cheeseboard!! The explanation was much more thorough than anything I've ever heard before. p.s. I think you garnished your Queen's Pudding with poisonous pyracantha berries. 😊
I think you should go for it. My daughter and I made homemade snowy mooncakes with egg custard and elderberry compote filling and we made Souped Up Recipes multicolored steam buns over the weekend. The mooncakes were delicious but the steam buns weren’t sweet enough and you must include a teaspoon of salt in the recipe or it is gonna be terrible. They are fun to make like playing with playdough and then you get to steam them. The recipe is easy but instead of 25 grams of sugar you need at least double or you can add honey to it. Also to make sure they don’t stick or dry out as you work your should oil all the wrappers and the finished buns before they rise. It takes a while to make all the different things so the oil will keep them moist so they can rise properly. I also think instead of 1.5 tsp yeast you should add 2 tsp. Also what is panettone?
@@proverbs2522 I probably will! And all that sounds fun! As for panettone, it's an Italian holiday bread, kind of like a giant brioche with dried fruit. There's a recipe for it in this video actually!
![[LIVE] : ONE ลุมพินี 88 | คู่เอก "ป้อมเพชร vs อัสลามจอน"](http://i.ytimg.com/vi/1ZqTVVbMgbo/mqdefault.jpg)
I just wanna say thank you for making this channel and making all these educational videos. My parents would be out alot and even if they were around no one knew how to cook, i was too young to keep spending money on outside food but thanks to YOU i was able to learn how to cook at home and have meals cheaper than the food outside. Thank you soooo much for ending my hungry afternoons and occasional dinner.
I’m so sorry nobody cooked for you . I have a feeling cooking is made out of love and this saddens me
@@MH-wm6dfWell said.
I was very lucky that my mom was an excellent cook,& she even considered nutrition.
She also understood it's best to prepare a variety of foods for your family. She even made wonderful deserts of all kinds, & neither of us became overweight. We didn't drink sugary soda at all, but we did have sweets of all kinds. As a kid l had fudge, cookies or pie, and she made perfect cakes, pizza, dinner rolls, & loaves of bread, once in a while. Whatever she turned her hand to came out great.
Food didn't cost as much back in the 50s of course . We werent wealthy but ate better than most. I really got lucky there. 😊
Each thing was prepared exactly the same, so you could even enjoy the aroma filling the kitchen while you set the table or get the call to c'mon in & get washed up. ❤
Now just memories, but she passed her love of cooking down to me.
I wear my kid’s swim goggles when chopping (or grating) onions. Not a single tear!
Fell asleep and woke up to this.
Me too
Lol when you said buy blocks of cheese for others, I have been doin this for yrs for my kids, birthdays, Christmas, Easter etc they get block of parmesan, extra old, gruyere etc. They absolutely love it.
The Queen’s Christmas pudding is exquisite!
Chef dear, here it is 12/22/23. You give me comfort and joy. You are making my day as I am enjoying so much your compilation of party faves as I listen to Vince Guaraldi's Peanuts Christmas album and enjoy a beer. Thank you for being you as you make everything easier and more delicious. Merry Christmas! Have an awesome New Year, to boot! Thanks so much!
"You are the me
of making this tree."
It's come full circle.
🤣
Not only are your recipes great( very doable) but you are a hoot to listen to, thank you so much for both!!
Haha! I LOVE the pine cone! Gorgeous. Chef John you are a creative genius! And you always make me happier, and calmer, and just better than before I listened to that wonderful voice of yours. You do indeed make the world a better place! I love you! And thank you and Merry Christmas to you and Michelle!
After watching the segment about Panettone, I’m really going to enjoy and appreciate every slice! Incredible.
I make stollen for the holidays. I have yet to muster the courage to start Panettone.
Chef John, you make the world a better place. Your videos are such a comfort and I am totally making all of these for my family ❤ Thank you 😊
À
😊😊😊😅
I can say from experience that Chef John's cheese board tips were very useful in terms of what type of variety and what to pair with it. I have used it at every dinner I've hosted since.
LOL! “If I had hair.” I’m usually ready for your jokes, but that one caught me 😂😂😂😂😂😂
Savory fpr appetizer for Christmas eve and sweet for Christmas morning breakfast (use a cinnamon & nut paste mixture).
I LOVE the Pine Cone Cheese ball. That is so creative. Pannetone isn't that good anyway to take the effort making it. Potato pancakes: doesn't matter if they brown, they will be brown when frying (!), also from the bottom of the water, just add back a little bit of that starchy water: Jewish cue. Love the super sexy brown sauce.
Our friends traveled to Italy in March of 2020 right before everything shut down. They brought back a bottle of Leonardi as a wedding gift for me and my wife. We had just gotten engaged at the time and didn’t actually try it until our 1st wedding anniversary. Not your everyday use type of balsamic but something you’d want to have for special occasions. Im glad I wasn’t alone on the almost maple flavor I tasted as well.
This is a GREAT video!
Thank you!
Whitty and wonderful! I love these wonderful recipes… they look festive,fun, and so delicious. Thank you for your amazing ideas.
I LOVE making bread & have never tried Panettone b4 but will definitely make it!! Soft sticky doughs are the best to work with & if I can give anyone advice about bread making it's this. Don't go by the recipe amount of flour! It can vary sometimes dramatically depending on time of year (weather, humidity) & whatever you do DON'T add more flour just bc it's sticky go by look & feel, don't be intimidated, bread is really easy to make, just takes some practice & well worth it!!
I almost gave up trying to learn to make bread 50 years ago because I thought dry was the right texture, and it was so hard to work with and usually produced rocks. I love at least slightly damp dough, often more like wet.
@@jvallas my favorite is smearing butter in thinking (the 1st time) "this is never going to come together" & 15 minutes later after smearing & slapping it came together beautifully. Brioche is a favorite along with making it for cinnamon rolls is a fam favorite, along with baguettes, Cuban & many others!
@@ltkell2028 Oh, YEAH!!
I'm so excited it's that time of the year again and am looking forward to trying new magical recipes in my kitchen!😍
"You are the me of making this tree" is some wisdom.
Hello there dear chef John I have been following your cooking for years, you are my favourite chef along with Jaques Pepin and Raymond Blanc. A very happy Christmas and a happy prosperous healthy New year to you and your family God bless you and keep you 💞
If my gran is a reliable source, you put [rosemary/chopsticks/tea towel] under the bowl before boiling it for 2 reasons
1) if it makes direct contact with the outer pot, then it can get hotter than 100°c, and can burn the pudding, and
2) if the bowl has a cavity under it, it can fill up with steam, and while it won't *_explode_* explode, it'll tip the bowl on its side when the steam tries to escape.
Your lasagne recipe is perfection!
I love how you broke it down as to how many parts of each ingredient you are layering. Perfect!
I like making lasagne with a mix of Italian sausage+ beef, a top quality jarred sauce (this is the time for jarred sauce!) and I also prefer the regular noodles, not par-boiled. Got to have the curly edges! And use the best cheeses, and you won’t have a too wet lasagne. I love a very distinctive cheese layer too. I don’t like the very thin layers and so many they are skinny and you’ve got just layers of noodles. I like something you can really sink your teeth into, like this!
I always heat glazes that have powder sugar in them to get rid of the gritty cornstarch. I love gingerbread cake with a dollop of butterscotch pudding. Love this channel!
When my parents bought my childhood home, nearly 60 years ago, the previous owners, a couple, were both "Professional & world traveling" horticulturists & botanists. The nearly 3/4 acre, in the middle of town, had edible, food-producing mature plants & trees from all over the world. Three huge Chinese persimmons (1 male & 2 female) trees. Male trees produce fruit too, horrible thumb-sized bombs of Alum that will pucker your mouth for days! Sooooo bad!!! The female trees produce the edible & delicious persimmons we know & love. Besides persimmons, we had Asian pears & beautiful peaches with the inside 'meat' ranging in colors from sunny yellow to deep burgundy. My dad, a master gardener, and my mom, an avid fruit tree planter & pruner, together created gardens & mini orchards that fed us then and now.
Oh and great video!!!
Thank You so much! I’m drooling after watching all these delicious recipes. 😋
Sir may I say that you're missing a tool. As a man who spreads mortar on heaving stones I would say the tool you're using on Yule Log is sub optimal. You need yourself a trowel. You can easily control level and even spreading. It's like a cake spatula but twice the size and thinner. Look for one with a rounded tip and large wooden handle, it's more forgiving.😂
Dear Chef John, thank you for blessing us with your videos. It’s so easy for home cooks to follow along. But, it’s your voice that I love the most and you are hilarious too. It’s just soothing for me after a long day.
The ham glaze...we have been making a glaze for over 50 years. We only use mustard and brown sugar. We also don't glaze the ham with it. We dip the ham AFTER it's done and it's amazing. We call it "ham dope."
Love all do this! Some of these Older ones I’ve brought to parties to much acclaim! But this year I’m going to make a lot of these for our Christmas Eve. Our family doesn’t have a big dinner, we do aperitivo spread!! I married into this tradition and I can’t recommend it enough!
In English:
I love all of these! I've brought some of the older ones to parties, to much acclaim! This year I'm going to make a lot of them for Christmas Eve.
Our family doesn't have a big dinner, we do an aperitivo spread! I married into this tradition and I can't recommend it enough!
The tree is going to be a must this holidays 💜💜 also as a spanish and being from La Mancha on my mom's side I was really happy to see manchego cheese and membrillo, I used to have It a lot with my grandma. We had It mostly with Burgos cheese.
Back in the day my Elemetary School would make breads etc from
scratch. We would get Gingerbread Cake with lemon Glaze throughout the year. 💗
"Because I'm a fancy boy" killed me, thank you Chef John 😂
Chef John I love all of your videos. Your salisbury steak recipes is one of my favorites because of the gravy. Your technique and ingredients changed how I thought about gravies. This has made wonder how valuable it would be to do a video or series of sauces and gravies, especially with the holidays racing at us. Best wishes and happy holidays
I go back to these videos so much 💕
About 5 years ago, we had a huge family Christmas party at out house. I made an eggnog concoction that turned all the eggnog haters into eggnog lovers. Two gallons of whole milk, 2 plus quarts if heavy cream, 2 dozen eggs, sugar , nutmeg, cinnamon flavored whiskey, rum and brandy. This was made 2 weeks before the party and allowed to cure in the fridge. The eggnog became thicker as time passed. It was like drinking boozy eggnog ice cream. My brothers-in-law still ask me to make it every year, but I misplaced the recipe during a move. 😢 Guess I’ll have to start experimenting again. Tough job, but someone has to do it.😂
Mine isn’t quite as long a process but very similar, and one of the guests to my daughter’s house used to say she came each year for the eggnog! (She also got pretty hammered every year.)
If it’ll help you get a leg up on recreating your recipe, I feel like mine from the past 40-50 years sounds kind of similar. Maybe you can work it out from this. Disregard my personal statements, this is as written long ago:
SERVES: 16 punch-cup servings
Quantities are an amalgam of recipes - forgot to put proportions in when first typed here.
DAY BEFORE: In large bowl, beat 12 yolks till thick; gradually add 1½ c. sugar - beat till thick and lemon- colored. Add ½ c. brandy slowly, beating. Add 1½ c. whiskey & ¼ c. peach brandy in same manner. Refrig. overnight (as well as 12 egg whites - separately).
NEXT DAY: Stir in 2 qt. (8 c.) milk & ½ t. nutmeg. Some cream wouldn’t hurt.
SERVING TIME: Beat 12 whites till stiff peaks form; fold into milk mixture. Can float ice cream on top. (I always do.)
VARIATIONS: Can use any combo of rum, brandy, bourbon or rye. Basically 2-4 c. total liquor to 2 qt. milk and/or milk and heavy cream in equal measures. Could use 1 qt. milk, 1 qt. heavy cream, plus extra ½ qt. (2 c.) heavy cream whipped and folded in at end after folding in beaten whites.
@@jvallas
Sounds like this might be very close to what I did! Will definitely save your post.
An interesting thing I read while researching how to make eggnog us that it was originally used ti preserve eggs and milk for long periods when hens weren’t laying during the winter. The shelf life is amazing! Like I stated in the original comment, I made it before Christmas and it was still good until February when we finally drank the last cups. With all the popularity of fermentation of vegetables, kombuchas, home brewing, etc, maybe homemade eggnog (full of booze) will make a comeback.
I bought some eggnog from the grocery store last week and, while it was okay, can’t hold a candle to the “real thing”.
Thank you for the recipe. Cant wait to try it.
@@nancyhowell7735 I think there’s some crazy eggnog recipe that you make like a year ahead of time - maybe Alton Brown - so your theory sounds spot on!
Just want to let Chef J and home viewers know that I've already gotten requests for the Almond Biscotti for Christmas. I have the recipe but when trying to access on AR, not coming up. Chef John's is really the best.
Dear Chef John... Please don't ever stop doing what you do.. love your recipes.. just wondering if you have one for American Biscuts..? Sending kind regards & best wishes from London, England.
I think he does. The ones you’re thinking is anything down South like the state of Georgia or Texas. Cold butter and not kneading it to death is key.
Does chef John have a show in the food network. I love his cooking and listening to his soothing voice . If he doesn’t he should.
Chief John I love all vedios..because of you .I know how to cook better than before..thank you so much for sharing all your vedios ❤🇧🇪🇧🇪🇵🇭👍😍
Thank you for the marathon!
🤣🤣🤣🤣🤣🤣 looks like you finished eating the whole puff pastry tree😋😋😋😋😋😋
It is so much fun cooking and baking with you. Thank you. Just wanted to share also that Nonnas (grandmothers) traditionally say a prayer as they make the cross on top of the dough. Partly in worship of God-partly begging God for their dough to rise. 😂
i love cayenne on everything lol!!! and the beef brisket with onions and apple is amazing !!!
I think I'll make that as a Christmas snack. Thanks for the recipe. Sounds delicious. Puff pastry, pesto and parmesano are three of my favorite things. I'll be making so many things with puff pastry and phillo dough, both sweet and savory. Two of my appetizers will be hot crab dip and spinach artichoke dip. There will be a lovely fruit and cheese board including crackers; and a large basket of breads with Thanksgiving dinner. Now it's time to decide what main dish to make for Christmas dinner
Panettone french toast is the way I love to celebrate Christmas morning.
This channel is amazing! Thank you so much for sharing all these wonderful recipes with us. I just can’t wait to try them.
Perfect as always chef John, and love your joke that “raw dough is pure evil “😂
Your such a joy to listen to, and love your recipes❤🥰❣️❣️
Thank you Chef John. I always assumed the shop bought stuff was made too thick and sweet for the reason that you would be adding more milk to it to thin it down a bit and then further thin it down with the booze. Almost like it was a concentrated base. However, my father was a purist and we also made our own and he did it similar to yours, but without the thermometer.
I am allergic to egg whites and so had to be careful with eggnog. My father always made some for me to the point when you cooled the custard. Then when it was time to serve, he would add whipped cream to mine for the thickening and frothy look. But he always added a little cinnamon to the nutmeg as well. I now live in Scotland and had given up on eggnog, but your video has inspired me to make it this year. My husband has never had the fresh, homemade kind, and only had the shop bought stuff once while we were in the US. So it will be interesting to see what he thinks of it lol. But I suspect I will use rum in mine vs whiskey as the Scots would think even the blended whiskey (scotch) would be too good to use in eggnog. But because it is imported, American whisky is just too expensive to buy for such a small use as no one will drink it if there is “good” Scottish whiskey around . When it is just hubby and I, and no one else around, I might make a small batch with a little of the good stuff and see how he likes it as he won’t scold me for using the good stuff as others would 😉
Merry Christmas and Happy Holidays to you and yours!
Cheese tree looks beautiful. Great idea!
I personally never understood rosemary on a steak! 😵💫. Guess I just don’t like rosemary! It tastes like something that should have stayed in the woods 😂
I want to tell you my first time watching and I did subscribe but I thought your cheese tree was beautiful also your lasagna looked unbelievably fabulous❤
My Italian Grandma said to place the lasagna noodle in the opposite direction with each layer so it doesn't fall apart when you serve it. I would like your input Chef John.💙
We lived next door to an elderly Italian woman when I was a child. She taught me many Italian dishes and that was one of her tips when making lasagna. I have never made it any other way when making a proper lasagna. She must have shuddered in her grave when I made lasagna roll ups as a kid friendly cheat and I know I felt so guilty doing it and calling it lasagna…I could almost see her watching me and shaking her head in disgust lol.
@@shelleysmith4017 I have always made it the way. Another key is to let it rest after it is cooked before you cut into it.💙💙
@@GailMarie1972 That's my biggest problem!!! I am TOO darn impatient to let food rest!!!
@@lisabishop133 It is my husband and sons that can't wait. LOL💙💙
You have inspired me for years, John. Thank you.
The Tourtiere looks gorgeous! I love your techniques. And the spices sound phenomenal. I’m going to have to make this,”
I keep trying to like this post again and again.
Just so exciting to watch and see. Merry Christmas and prosperous healthy New Year to you and yours 🎄💖
Simply LOVE your videos! So fun learning❣️👍🏻💥. The humor is beyond enjoyable!
I was actually watching another recipe video and this one came up on auto play; but I was prepping food and my hands were dirty, so I was just listening and your puns had me cracking up. 😂
I wouldn't call my Grandparents cool kids but their recipe never heated the milk and yolks and mixed, electric mixer, the whites till they looked like marang on a lemon marang pie and more Four Roses......alot more. Yeah, it was a good day. 👍🍺
I love all of your recipes, and your sense of humour. I thought that you would have served custard with the Xmas Pudding, but ice cream is good too. I will be making the egg nog for sure
In England, we pour warm brandy on the pudding and set light to it at the table before serving. Brandy butter on a Christmas Pud is good, or whipped cream.
Looks great! I'd maybe elbow the garlic and parsley, add some fancy whole grain mustard (one with booze), and some onion jam, a little stilton or just blue cheese, then cover with smoked almonds. Good with a full-bodied port.
I actually enjoyed knowing what cater wrapping was called. I always do that whenever I’m transporting food and I had no idea it had a name. lol
The Almond covered cheese (ball), looked great! Not sure about Almonds and cheese but it looks great anyway! The video I want to see has the bill/receipts for dinner, has to be hundreds if not thousand.
This looks ah-mazing. (The pastry tree)
Omg...too funny. While he makes the rosemary rolls he says let it rise until it doubles in size...you will know because it will be twice as big...😂😂😂
You are an amazing chef I think if I had the time I would probably attempt to make every recipe that you have put out here on TH-cam. Unfortunately, I work a full-time job.
YOU CAN Make it with your mortar and pestle.
I have To make Pesto EVERY Single Day For About 500 people, Freshly.
You, CAN try Doing It this way Chef John. I doubt you would Last One Week.
I find what you have Said Absolutely Hysterical.
Thanks again for another fabulous compilation. Appreciate you CJ's OLs. 😁
Panettone makes awesome french toast! Dip slices in an eggs and milk mixture and saute in olive oil vs butter then cover in some kind of fresh fruit slurry e.g. fresh or frozen strawberry's cooked down sans added sugar but enhanced with lemon and/or orange zest Molto bene!
Nice! I haven't made it as proper French toast but I have made panettone bread pudding and it was so good! Now I want to try using it for French toast!
Some lush tasty recipes there THANKYOU CHEF JOHN 🎉🍾🥧
Love this 😍 by the end I was like "no, keep em coming!"
Those cheeseboard pecans could have been tossed in buffalo sauce instead of candied. Great combination for a more savoury board. :)
OMG this looks so gorgeous and I bet it's delicious too. Thank you Chef John, I am going to try this😋
Beautiful job Chef John! You never disappoint 😞! Pam in South Carolina
It makes wonderful French toast . Thank you!
Thank you for the humor!
“Touched the almonds”! A “crime!” 😂
Pinecone cheese ball is so cute!
Superstinky "Bergkäse" is really delicious. You just have to avoid breathing anywhere near it.
My Canadian great grandmother always made these for my family when I was a kid. I could never get used to the cinnamon in it.
Chef John Great food ideas with Humour !!! Love it !! Happy Holidays !!
I always try to make new dip sauces, the possibilities are endless😮
A little mustard or honey-mustard would go great with gruyere cheese!!
French Canadian catsup goes great with the tourtiere
Love the tree!
2:05:55 It's Rowan berries. Nordic peoples use it to make jams, jellies and soft candies. You can also hang bunches over your front door as spiritual protection. Some folks make bracelets of the dried berries to ward off Boggarts and bad fairies! 😏TMI?
The interesting thing is they are toxic until cooked. Raw, they contain parasorbic acid (poison) which converts to sorbic acid once they are well cooked.
i was already subscribed, but that pork loin made me ring the bell.
My name is Jim . that looks great. thanks foe the video. see you again. i will make this later. have a great day.
Looks so good I'm swooning🙌
Fantastic puffed xmas tree!
Round the outside, round the outside, lol. Just earned my subscription and like!!!...
Your red-berried bush out front is a pyracantha. The berries can cause some stomach upset, but are not poisonous.
Happy New Year Chef John. Brilliant lasagne. DIY 👌
Wonderful surprise to see tourtière showcased in this ensemble, Chef John! Especially a one-pie recipe. Back in the day, the recipes made like, nine pies. But the French Canadian family gatherings were quite large back then. :) I found an old Quebec recipe collection in my mom's things after she passed. She hadn't made tourtière for decades but did mention to use potato flakes (instead of mashed potato) in the pie. The "traditional" recipe I use (the 1964 clipping from the Winnipeg Journal) calls for equal parts ground beef and veal. The veal has a subtle gamey flavour over pork and it's just as tender as pork. I think leaner, too. It also calls for chicken bouillon. In lieu of mashed potato, the recipe I use calls for a couple of tablespoons of potato flakes on the bottom of the pie before filling and then a couple more sprinkled over top of the meat. The recipe then says to rake the flakes throughout with a fork before topping with pastry and baking. (As per your presentation I don't cook until dry, either, so the flakes absorb the humidity and make the filling "stick together".) Lastly, the reason for the serving temp is because we typically bake the pies before the turkey, haha. Then put them in the oven to warm while we make gravy, etc. And because it is served along side all the turkey and sides, the serving size is typically a small wedge topped (warmed) with gravy and adjacent yummies. Cheers!
Another killer segment John! Tourtiere is gonna happen in this house fo show.
Kudos on the cheeseboard!! The explanation was much more thorough than anything I've ever heard before. p.s. I think you garnished your Queen's Pudding with poisonous pyracantha berries. 😊
Omg so that's what happened to the queen 😮
This is reminding me how one year I made panettone bread puddings, and now I absolutely want to bring that back only with homemade panettone!
I think you should go for it. My daughter and I made homemade snowy mooncakes with egg custard and elderberry compote filling and we made Souped Up Recipes multicolored steam buns over the weekend. The mooncakes were delicious but the steam buns weren’t sweet enough and you must include a teaspoon of salt in the recipe or it is gonna be terrible. They are fun to make like playing with playdough and then you get to steam them. The recipe is easy but instead of 25 grams of sugar you need at least double or you can add honey to it. Also to make sure they don’t stick or dry out as you work your should oil all the wrappers and the finished buns before they rise. It takes a while to make all the different things so the oil will keep them moist so they can rise properly. I also think instead of 1.5 tsp yeast you should add 2 tsp. Also what is panettone?
@@proverbs2522 I probably will! And all that sounds fun! As for panettone, it's an Italian holiday bread, kind of like a giant brioche with dried fruit. There's a recipe for it in this video actually!
I also use my panettone to make French toast!
Tampilannya sangat unik dan menarik sekali, succes always....
Quite so.
Fabulous video! Thank you for sharing 💋