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  • 00:14

    World Kitchen Holiday Entertaining Radio: Bridgette Reas

    in Food

    “Holiday parties and inappropriate questions go hand in hand. What is it with these events that people feel at liberty to bring up the most personal issues?” Where You Going in That? host Bridgette Reas asks Melissa Leonard. The etiquette guru’s explanation? Alcohol’s to blame! “People drink at parties,” says Melissa. “They feel loose, they feel happy. Plus, they feel like, we’re all friends here. So they’ll often ask, ‘Where are you working?’ Then they’ll say, ‘Oh, you’re still there? Well, ah, you’ve been there for seven years. Is there a promotion in your future?’ In those cases, where someone’s just being nosey, keep your response simple, like, ‘Oh, I love my job. I’m good at what I do. And I’m really happy there.’  Or if they ask, ‘So, when are you going to have kids?’ make it fun. Tell them: “If we decide to have kids, you’ll be the first to know. We’ll invite you to the baby shower!” 

  • 00:09

    World Kitchen Holiday Entertaining Radio: Anna Brent

    in Design

    Interior stylist Anna Brent is bent on making this holiday season not only memorable, but aesthetically pleasing. “You can give your home a cheerful and festive holiday update with easy-to-create crafts, says the Clips and Tips host, who also pens a furniture-shopping column for Examiner.com. “One great idea is to spruce up your dining table with Chritmas napkins. Get some wood napkin rings from a crafts store like Michaels or Jo-Anne’s and paint the outside trim in a gold or silver metalic. Then use them to hold solid green or red cloth napkins.  Another fun idea is to make a paper journal for the table, where you and your guests can capture your sentiments from the event, then return to them at next year’s dinner.”

  • 00:11

    World Kitchen Holiday Entertaining Radio: Sandra Lee

    in Food

    Sandra Lee’s got a secret weapon when it comes to relieving the stress that often comes with holiday entertaining, particularly when family members and friends drop in unexpectedly. “Make sure you have a variety of foods in your pantry that can be served sweet or savory and, regardless of the time of day, feel homemade,” says the host of Food Network’s Semi-Homemade Cooking. “Since I’m a cocktail girl, one of the products I’d recommend this year is the Jose Cuervo Golden Margarita. It’s a pre-mixed cocktail in a bottle. It’s got Grand Marnier in it—so it has a nice orange twist—and gold tequila. It’s premium, but only costs $12, she tells Sundays with Rolanda host Rolands Watts. “You can also use it as a marinade, for shrimp.  Or use it with a can of pineapple chunks and pour it over ice cream.”

  • 00:06

    World Kitchen Holiday Entertaining Radio: Michael Feinstein

    in Food

    You gotta admire Michael Feinstein. Yes, for his prodigious jazz-piano talents and melifulous vocal stylings. But also for his willpower during the holiday season.  “To quell my sweet tooth, I’ll have certain jams on vegan bread. As pathetic as it sounds, that’s a big treat for me this time of year,” he tells Laura Theodore, host of the PBS cooking show The Jazzy Vegetarian and its companion BlogTalkRadio series. “With all the temptations that come through the holidays, when I wake up in the morning I think, What am I gonna put in my body?” continues the musical artist, who cites vegan pumpkin pie as his favorite holiday dish. “I visualize how it feels when I eat a certain food. Because we know intuitively what’s good for us and what’s not. Our body tells us what it wants. So I try and eat very simply, and not to get overwhelmed with all the choices.”

  • 00:15

    World Kitchen Holiday Entertaining Radio: Laura McIntosh

    in Food

    Laura McIntosh wants to help keep meal-planning insanity to a minimum this holiday season. “If you can take the time to organize, it won’t be so hectic. I have a really big family. We’ve done up to 35 people for dinner—with two turkeys. For parties like that, it makes sense to be hyper-organized, like putting little stickers on the serving dishes so when the food’s done, you know what goes where,” the host of the PBS cooking series Bringing It Home tells In the Kitchen’s Jackie Plant. “But keep your menu to the four main ingredients—turkey, stuffing, mashed potatoes and gravy—then do just one extra dish and get real creative with it. Like a corn chowder soup, or sliced persimmon with candied pecans and dried cranberries salad. Have a signature dish to make the meal memorable.”

  • 00:12

    World Kitchen Holiday Entertaining Radio: Caterina Borg

    in Food

    Caterina “Kitty Cat” Borg doesn’t like to waste anything during holiday-entertaining season—not even her centerpieces. “We always wanna do something that’s going to be the highlight of your table.  Of course we don’t want to always do artificial things—as great as it is to put out a bouquet of flowers. But how cool is it to make something that people can eat off of, and you can reuse it at a Thanksgiving or Christmas or New Year’s party?” the pastery chef tells Brilliant Ideas Radio host Hank Bob. “Have you ever made rock sugar? Well, it makes for beautiful centerpieces. A few years back, it became very chic, and you’d see it served in high-end hotels on the side of coffee and tea. And the rock-sugar centerpiece is a good one because it requires no baking. If you do like to bake, I’ve got another one that’s made of red-velvet cupcakes and with white-chocolate stars that’s just as easy and doesn’t take much time at all.”

  • 00:15

    World Kitchen Holiday Entertaining Radio: Nava Atlas

    in Food

    Going vegan this holiday season? No need to fret when planning your festivities! Nava Atlas is here to share her favorite recipes that are free of animal products, yet just as scrumptious as the dishes grandma laid out each November and December. “I have one buffet that’s specifically for this time of year, the author of Vegan Holiday Kitchen tells The Jazzy Vegetarian host Laura Theodore. “It has sweet-and-spice pecans, garlic-and-rosemary roasted mushrooms, kale and carrot strudel, and creamy cracked pepper cheez—which isn’t a dairy cheese; it’s based on raw cashews. It’s an addictive concoction that I don’t even want to be left in the same room with. Also, a hot artichoke and white-bean spread.  And for Hanukkah, I make vegan latkes, which are held together by either cooked oatmeal or cooked keema flakes.  That works just as well as egg.  No one can ever tell the difference.”

  • 00:16

    World Kitchen Holiday Entertaining Radio: Dionna Hurt

    in Food

    Chef Dionna Hurt of Food Network Challenge has a bevy of devilishly delicious holiday desserts on tap that even neophyte cooks can whip up in minutes. “When we all first start cooking, everything seems so new and different. But we don’t all jump right in and become Julia Child,” she tells The Miss Mo Show host Mo Holden. “Sometimes we need to start a little slower. The recipes we’ll discuss today are very user-friendly, with all the ingredients found at your local supermarket.  Like the bread pudding with whiskey sauce. This is a Southern favorite that requires just a handful of ingredients—day-old bread, milk, eggs, sugar, salt, nutmeg, vanilla, cinnamon and raisins.  It’s the kind of holiday dessert you can make ahead of time and freeze if you’re going to a party.  And if you want a non-alcoholic sauce instead of using bourbon, you can substitute a caramel sauce.”

  • 00:17

    World Kitchen Holiday Entertaining Radio: Nikita Harris

    in Food

    Nikita Harris is a catalogue of holiday-entertaining tips, from drinking responsibly to decking the halls for a song. “Make sure your guests have enough to eat. I learned that the hard way. I went out one evening and didn’t have an appetite prior to getting to the party so I didn’t eat. Then I had a couple of drinks and I was really, really ill the next morning. You have to have something in your stomach to absorb the alcohol,” says The VA Housewives host. “Another great tip is, don’t slave away in the kitchen all night. Be organized so once the party starts you can enjoy your guests. What makes or breaks a party is the atmosphere, and it’s up to the hostess to generate good conversation and have good music. Also, holiday decorations don’t have to blow your budget. Poinsettias really brigten up a room, or you can spraypaint branches gold and light a whole bunch of candles. That’s all very inexpensive.”

  • 00:14

    World Kitchen Holiday Entertaining Radio: Vanessa Calloway

    in Food

    Actress Vanessa Bell Calloway has a secret weapon when it comes to holiday entertaining—her mommy!  Beverly Bell, whose daughter played Denzel Washington’s wife in Crimson Tide, and appeared opposite Angela Bassett in What’s Love Got to Do with It, offers tips on turning her small, senior-living apartment in a festive venue. “I put a red table cloth along my kitchen countertop and use one end of the counter as the buffet area,” she tells the host of That’s So Very Vanessa. “That works out well because the electrical outlets are right there, so I can plug in all the warmers without having to string extension cords around the dining room. And on the other end of the counter, I set up the bar—bottles, glasses, ice are all right there near the buffet spread.”

  • 00:05

    World Kitchen Holiday Entertaining Radio: Ernesto Hayes

    in Food

    Chef Ernesto Hayes may be the hardest working man in the holiday-cooking biz, but he doesn’t regret a moment of extra time spent on his confectionary creations. “I did a screamin’ cheesecake at work today. It was a vanilla cheesecake but I added a little lemon to it.  I needed it to be a little more sweet. Where I normally would add a cup and a quarter of sugar, I added a cup and three quarters of sugar. It was awesome,” says the host of D’Vas 2 Radio. "I’ll give you the recipe right now: One and a half pounds of cream cheese. When you go to the store and buy the Philadelphia brand, it’s usually in an eight-ounce block. So you’ll need three of those. Let’m get soft and put them in a mixer, using the paddle attachment. Add one-and-three-quarters cup of sugar and mix it real slow, so there’s no extra air in it.  That way, when you bake it, it’ll rise then fall into a perfect shape, rather than like a souflee.  Then add your eggs one at a time. Once that first egg is totally incorporated, stop the mixer and scrape the bowl and make sure it’s all smooth.  Then add your second egg. And scrape the bowl again.  If you don’t do it this way, you’ll have chunks of cream cheese in your cake.”

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