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Hello, I'm Melinda Keifer, your host of Live Green Tennessee's sixth annual holiday cooking edition.

And I'm Grada Casey joining Melinda today.

We hope you'll join us for this incredible opportunity to give you some tips to share with your family, with your upcoming holiday season.

This year, we've decided that we're going to handle the before and the after.

Two really important parts of our family's meals, right?

That's right.

Everybody comes in your front door hungry, so we want to have something to share with them.

So today we're going to focus on a beverage to go with some of our favorite appetizers.

And then we're going to handle the end of the meal with dessert and a beverage to go with that as well.

That's right.

A good beginning and a good ending is always important, right?

And that is right.

We hope these recipes and all the others from the past five years, will help you and your family be ready for the joyous holiday season ahead.

[♪♪] Okay, Melinda, we're ready to start our first recipe.

I'm super excited about this one.

This one's kind of new to me, but what an incredible old recipe to kind of make new for my family.

I'm excited about this one.

Everybody's gathering and everybody wants a hot beverage or a sip of something to drink.

This is great and it makes your house smell wonderful.

That helps, right?

This recipe is a Celebration Wassail.

And, a different technique for me was to bake these oranges with cloves in them.

And, it takes five of the oranges with a little bit of water in the bottom.

Okay, I'm actually going to bake these in the oven for about 15 minutes.

That is incredible.

What that's going to do is take these oranges and bring them just ready to like, soak up all this other lovely goodness.

All right.

So flavor will be amazing with cloves and oranges okay.

We're going to get these.

And we're going to get these in the oven I'm going to move them over here for you right now okay.

And we'll get them in the oven in just a minute.

All right.

Let's talk about the ingredients of this beautiful wassail.

That's right.

Well we all need three gallons of, apple cider.

Three quarts.

I'm sorry.

Three quarts.

That's right.

That's okay.

I mean, I wouldn't know a cup from a half a cup.

that most of the time.

This is a one gallon container and we want to put about three quarts.

Okay.

All right, I'll be your helper.

So here we go with apple cider.

Usually in season during the holiday season.

That's right.

You can find it.

This is something that can definitely be made ahead and kept in the refrigerator for about three weeks.

I would say you just don't want it to sour, but keep it nice and chill.

Alright, I think we're just about ready for that.

What's next?

This is pineapple juice.

And that's five cups of pineapple juice.

Five cups of pineapple juice.

And then we want to sweeten it just a little bit.

So I have about a third of a cup of honey that goes in there.

Yeah.

It's already kind of says celebration already doesn't it?

All right.

And here we're going with honey.

Oh my goodness.

That's a sweet concoction.

Right?

And then we're adding a little bit of lemon juice.

Okay.

And then we want to add some lemon peel.

Excellent.

And a tip that I want to say is do not get down into that pit.

It has a very bitter taste.

So you just get the yellow part.

Just the yellow part.

All right.

There goes our lemon juice.

There goes our lemon peel.

How lovely.

And then finally, we need some spices.

So there's a a couple of, cinnamon sticks.

And then you have some fresh nutmeg, which is amazing.

The best flavor.

So let's just do a little bit of nutmeg in there.

Oh great.

And this is going to be so fun.

And that could be the taste if you like it spicier or not quite so spicy.

We're done.

Melinda can you believe I cannot believe it.

Now this has to boil right?

It has to cook and get really hot.

So we're going to let this kind of stay in this pot and simmer for a few minutes while we wait on this beautiful oranges.

And we're going to show you how to serve this up.

It's going to be delicious.

Okay, Grada.

When you and I were talking about what recipes we wanted to do today, this was one of those that both of us said have to be part of our holiday.

Exactly.

Absolutely.

We do it in our family every year.

Yes.

And that is full boiled custard.

Now you do with your family as well, right?

I do it with my family.

They love it.

And this is a, I found out that you have a different technique than I use.

So I think that's very interesting.

Which is the cool part about recipes.

I mean, my family never used to, a double boiler to heat their milk.

So I've got some milk here heating.

I also like to use part milk.

Part half and half.

Oh, yeah.

Yes.

Just to make it a little richer.

The recipe for the boiled custard will make about a gallon, and it will be on wcte.org.

Go check that out.

I've got some smaller quantities that I am going to show you the technique with today because it's just easier.

So in my bowl I have some egg yolks, some eggs, the amount of sugar that we want to have and then also a generous pinch of salt because that helps cut some of that sweetness and a little bit of flour.

Now do you use flour in your recipe?

I use a little flour because it helps to thicken that just a little.

That's right.

So I can always add more milk to it.

That's true if it gets too thick.

So we're going to mix this up.

Until it's very well blended.

Just takes a few minutes.

I don't have to do it too far.

So now we have what my aunt used to call a slurry.

Oh, she said you had to prepare your slurry.

And then once that's all done, then we're going to take this warm milk.

And not too hot.

Warm.

Warm has to be the thing.

So here's where the trick comes in.

I like to use a measuring cup.

Yes.

Scoop some out.

And this milk has been on medium heat I don't know, five, ten minutes.

Just kind of getting nice and warm.

Feel that.

Is that about right?

That's about right.

And so our goal is to make sure that when I add it to these eggs with our fingers crossed, a blessing and a prayer, that the temperature in this bowl will be similar to the temperature of this pot.

So here we go.

[♪♪] Let's feel that.

I think my eggs are warm.

Yeah, that's that feels good.

And that's great.

So we're going to take this and I'm going to do just oh, you're good.

I must scoot over a little bit.

So I'm going to do the opposite on this.

[♪♪] All right Grada.

Looks like you're doing good.

We look good so far.

I don't see scrambled there.

No.

Okay.

So we've done pretty good as you'll see.

There's a quite a bit of, well, egg white foam, to be clear that when you use the mixer for that long, that will happen.

I take some of that foam off, let it sit, and then I'll add it back in.

What a great tip.

I've never done had that.

It adds the airiness to it.

You don't waste it.

Again, it's called boiled custard.

So what we're looking for is that creamy, silky vanilla, beautiful custard taste that we're going to have with our dessert, that we're going to be making.

Right.

All right.

This is going to have to cook a hot minute.

So Grada and I are going to move on to a couple of our other recipes we want to share with you.

So stay tuned.

[♪♪] Okay, Melinda, I have a special recipe and a childhood tale to tell you today.

I think this is great.

This is marvelous.

We're doing dessert.

Yes, we're doing dessert.

And, this is a story from my childhood.

My mother would take us blackberry picking as a little girls.

Yes.

You ever bought been?

Yeah.

So one thing I remember is, at Christmas time, going to my grandmother's house, and she would have this big cake, and, we couldn't wait to dig into it, and it was a blackberry jam cake from those good blackberries that you had picked earlier in the summer.

How beautiful.

I haven't cooked this in many years, but.

So glad you brought it to us this is great.

I found this recipe, for a holiday meal.

Yum.

And, it uses good blackberry jam, so it's a good spice cake.

Very easy, but so tasty.

And it has a Carmel frosting on it.

So these recipes will be on the WCTE website and let's try it for the holidays.

I think I really would really enjoy, you know, I remember my grandmother making it as well.

So yeah, well let's get started into it.

It's very easy and we'll make this quick for you, but it's two sticks of butter mixed with the sugar.

So we're okay.

We're gonna do that real good.

Cream those together.

And I've put together the dry ingredients.

I sifted the flour, and then we've added all the spices, cinnamon, allspice and cloves.

[♪♪] Okay, Melinda, I've got this beautiful.

Oh, my.. Look how pretty that is.

That is beautiful.

Blackberry color.

We've added our blackberry jam, all of our spices, our eggs.

That's right.

We mixed the soda with the buttermilk.

Buttermilk is key.

That's really going to give it a great flavor.

All right.

So now we're ready to pour into our pans.

And so I have I'm going to make this a three layer cake.

Okay.

I just like all the frosting.

So yeah.

All right.

And then I have to put a little oil in the pan and I put wax paper or parchment parchment paper in the bottom.

And this cake is a little sticky.

Okay.

Jam in there on the bottom.

So we don't we want to be sure that that it lays.

So that's a great that's a baking tip.

That's for certain.

And then I like to be sure I've got about the same amount of batter.

So I have this handy little scooper.

Okay.

I'm doing about three scoops in each pan to begin the process.

And then we'll go back and add what's left because we want our layers to be about the same thickness.

Of course, we could cut them if we needed to, but yeah, this is that's a great tip.

I mean, lots of times when you're pouring even muffins, sometimes I get some fuller than others.

And some are emptier.

So yeah, using that scoop really helps you to keep count.

And then this will go in the oven at 350 for about 20 minutes.

Okay.

And again, this recipe will be on the WCTE website.

But, it is a very simple cake.

And the frosting you're going to see.

Beautiful.

I mean that is just gorgeous.

Blackberry jam.

We've come out with just... Just about even.

Three equal layers.

This goes in the oven and then we're going to come back and, after it's cool, we'll put the frosting on it.

Caramel icing.

The frosting.

Right.

All right.

Stay tuned.

More to come.

[♪♪] Miss Grada, I'm checking on this boiled custard again.

Look at that.

It is getting so silky.

You can smell the difference, So, yeah, you got to be patient with this baby, all right.

You just stir away.

Yes, ma'am.

Ma'am, you tell me what our next step is.

Our next step is to get the easy caramel frosting underway for our jam cake that is in the oven.

Okay, so this is this is, like I say, and very easy caramel frosting.

You'll love this.

It's so good on a yellow cake.

Really, any cake.

That's exactly right.

Four simple ingredients.

So I've got the butter.

It's melting here.

And then we have milk that will be added to it.

Brown sugar.

And finally the, confectioners sugar.

And now there's a key important part to this caramelizing.

A very important step that you don't want to miss.

Brown the butter.

Well, I just read over that.

Melt the butter, missed the brown part.

Missed the brown part.

Because it totally changes it.

Certainly.

It totally changes the flavor and the taste of the butter.

So, yes, the critical step in this very simple recipe.

All right.

We're going to let this butter brown while we finish up with this full custard.

And then we're going to ice that beautiful cakes soon.

[♪♪] Miss Grada, our wassail almost ready.

I see you've taken out our oranges.

They're beautiful.

So they'll be ready when we get ready to put that wassail together.

So we're going to start a one of my family's favorite appetizers.

It's called Country Ham Dip.

So I have two eight ounce packages of cream cheese.

And if you would let's put the butter and the Worcestershire that I have right there and let that begin to melt.

So we're going to take these two cream cheese... I'm going to add a cup of sour cream.

To that we're going to add yummy garlic powder.

And of course it calls for half and half a teaspoon.

And we always do a heaping.

Oh yes.

You got to have a heaping.

So we'll mix that in a little bit.

Get all this together.

And it's really great.

Obviously you home cooks, you know this, You really got to get this cream cheese soft so you can actually work on it.

Then we're going to add the star of the show in here I have two cups of chopped up country ham that I cooked and about a fourth to half a cup of onion.

We like lots of onion.

Great.

So we're going to throw all that in.

Melinda, do you cook your own country ham or do you buy that pre done?

Well, actually we'll cook our own.

There's so many different methods to cooking country ham.

You know for breakfast we like to fry it.

Just fry a skillet, have it with some biscuits and gravy and go from there.

Okay.

To this we're going to add a cup of pecans.

And I'm going to turn this up a little bit and let those kind of start to brown kind of toast.

They're toasting in butter and some Worcestershire sauce.

Smells delicious.

Doesn't it real good.

I'm going to keep working on this while Grada gets our onions ready and we'll be ready.

Onions?

Get these pecans ready.

And then we'll be ready to plate this set up and stick it in the oven.

So we're just going to spread that in our dish.

Doesn't have to be perfect because obviously this is going to cook at 350 I believe for about 20 minutes until all that yummy goodness kind of comes together.

Now, did you have those onions sauteed Melinda?

No ma'am.

I put them in raw because you're going to cook going to cook this.

So if you'll sprinkle those pecans over the top of it.

Scallions would be pretty in there.

Wouldn't it though?

Just to give it a little green.

Everybody wants a bite of these good pecans, I'm sure.

Yes.

Gosh they do smell delightful.

They truly do.

All right.

We're going to get this in the oven.

And then we have some lovely crackers.

And we'll kind of show you how to set it up and display.

[♪♪] Ok, Grada, our country ham dip is in the oven.

I smell it.

So what I have here is one sheet of puff pastry.

And what are we making now Melinda?

We are going to make a pesto beautiful prosciutto pinwheel.

And it looks so pretty on a plate.

It's going to be baked as well.

So you just get a regular sheet of puff pastry.

I thawed this out and say you're just going to roll it out partially to get rid of the creases, but you want it to be a little bit bigger.

You want it to be maybe ten inches long, 12in long by, you know, maybe ten.

So it's a little bit thinner.

Okay.

So it has been basil bountiful at my house this summer.

Oh, don't tell me you did this.

I did.

So tip if you have tons of basil.

I've made some ahead of time and froze it.

Good.

So you have it in the fridge.

One of our favorite recipes is a Pesto chicken.

Oh, yeah.

So I'll take some of it out and thaw it out for that.

But you can use about a fourth a cup.

And we're just going to spread this basil on here.

You know, when the green is kind of kind of pretty for the holidays.

It doesn't have to be perfect.

You want to kind of stay away from the edges a little bit.

Now we're going to shingle if you want to come over here and help me, we're going to shingle five pieces of prosciutto.

If you'll pull one off for me and let's let's be clear, folks, prosciutto is one of It, it just has a mind of its own.

Yes, it does.

When it comes time to peeling off these layers.

But the good part is, is that all this yummy goodness is going to be on the inside.

So you don't have to see those tears.

Alright, Miss Grada, There's one for you.

We're going to keep continuing to kind of shingle this prosciutto okay.

Again, prosciutto is kind of like Italian country ham if you will.

Right, right.

It's cured.

It's a little salty.

Always served, sliced really thin.

Once we do this, I'm going to roll it up.

We'll show you how to do that.

Then it really needs to go in the fridge.

Again, it is pastry and it's been sitting out a minute.

So you want it to go back into the fridge?

I don't know, 15, 20 minutes just to kind of cool back off.

Mozzarella.

And we're going to do I think it's three fourths a cup.

And again the recipes are going to be on WCTE's website.

Under Live Green Tennessee Holiday Edition.

All right.

We're just going to roll it up.

And of course, if you can kind of keep it tight as you go, that always helps.

Do you bake it first and then slice it?

Or you slice it first?

We're going to slice it.

And that really why it needs go in the fridge.

Got you.

You really want that dough to kind of get settled for a hot minute.

All right.

So we're going to wrap this up.

I'm going to get it in the fridge.

When we come back we're going to slice it.

Got you.

Okay.

All right.

Miss Grada.

All right.

Yeah.

So I've put this in the fridge.

Our little pinwheel.

It's all tucked away.

Nice.

And then key point here.

Get a serrated knife.

You need to do this while it's really cold.

And then we're going to go in.

You do about I don't know inch to a half inch.

I call it a thumb length when I'm slicing rolls.

So like that?

Yes.

I see I just kind of grab it and slice.

All right.

If you'll just get them on the tray, you can look in there and see all that beautiful cheese and pesto.

Yum.

These two ends will be our taste testers.

So now what do you think?

All right, I love it.

Fingers crossed.

I think this is going to be good one, don't you?

This is going to be a great one.

[♪♪] Okay Melinda, I wanted to share with you a fun activity when you see what we're going to be doing right.

Oh my gosh.

This is, this is a fun holiday activity with children.

Yes.

They'll really enjoy it, but I always made these for my mother in law.

She always asks for gingerbread at Christmas.

So, I have made a gingerbread recipe, which, again, will be on the WCTE website.

Well, I have large gingerbread boys, which are fun for the bigger kids.

They can, you know, put all kinds of different.. I want you to do all these and we're going to bake them off.

And, so yeah.

Look at me.

And this will take you back to your childhood.

It will take me back.

All right.

Yeah.

I'm going to stamp a few of these.

And like Grada said, the dough recipe will be on the website.

We'll get these in the oven.

That's right.

And use the red hots to give them the belly buttons and eyes.

And, you know, I've seen you can go to the end of your creative mind.

That's right.

With Gingerbread Men, you can make them simple.

You can pipe them all kinds of things.

Well we're going to put these in the oven, bring them out for our, meal shortly.

[♪♪] Well, everything looks delicious.

We've pulled everything out of the oven.

All of our recipes are complete.

Start serving them all up.

I can't wait to get a taste.

So why don't you give a plate and let's let's do a little sample.

This punch is also wassail, Celebration Wassail Punch.

But it's also really good.

Cold.

464 00:24:33,572 --> 00:24:35,874 I'm gonna have to sip right now.

Smells delightful.

I'm gonna dig in to this pesto pinwheel.

Goodness, that looks so yummy.

That it is delightful.

It's my very favorites.

And I'm going to do this country ham dip.

Melinda, This would be a great, thing to take to friends house when you need to bring a hors d' oeuvre.

If you're going to a holiday party and you need to take some of these recipes, they're great.

Well, all of these could be made ahead and kept in the, refrigerator until needed.

That is delicious.

Doesn't that look yummy?

It's so different.

There's tons of hot dips.

Cheers, miss Grada.

Cheers to you, Melinda.

Happy holidays.

[♪♪] All right, Melinda, are you ready to give our cake a try and see if our blackberry jam cake turned out?

Miss Grada, this is absolutely beautiful.

Let me just cut a slice.

Oh.

Oh, that frosting is nice and soft.

That looks really good.

Let's see if we can.

We got plenty of room there.

Yes, I think so.

I'm just going to cut us a wedge.

Oh, yeah.

Look at that.

Let's have a taste and see.

See how it turned out.

It's nice and tender.

Yes.

The crumb is beautiful.

What you think?

Does that sound like tastes like holidays to you.

Oh my goodness.

Spicy.

It is such.

It is so aromatically Spicy.

But that blackberry jam really just kind of brings it.

Oh my gosh.

All right I'm going to pour some boiled custard while you talk about this.

All right.

These are our gingerbread boys that we cut out and baked.

And I've just put a little, decorator frosting on them.

This is just royal frosting.

Yes.

Very simple to make.

Egg white and powdered sugar.

Just mix it up and, you can use a little Ziploc bag.

Use a piping bag.

Let the kiddos work on it.

They'd love to do this.

On a snowy afternoon during the during the holiday season.

And then, of course, they're they're beautiful eats.

Got to see this.

I have to show you.

So look how fun this is.

Wouldn't your kiddos love making this giant gingerbread man?

Super fun.

And I love the simplicity of this.

You don't have to have a whole lot of different things to put on there.

That is beautiful.

But it says holiday doesn't it?

It does and Merry Christmas.

That's right.

Oh yeah.

All right.

Here's our boiled custard.

It is refrigerated.

Got nice and chilled.

Lots of people like to serve it with whipped cream and maraschino cherry.

We're just doing a cherry today, but they say the true sign is if it leaves a little milk mustache.

Let's try.

What do you say?

How we do.

You got the mustache.

Oh, that is so good.

Isn't it yummy?

Yes, yes, yes.

Aren't you so proud of me?

I did that.

You did great.

I may have to change my recipe.

This has been so much fun.

Oh, I've loved it.

Enjoyed the day.

Absolutely.

Cooking in the kitchen with you.

Hope you have enjoyed it as well.

And listen, if you enjoyed local programing like this, become a member of WCTE, especially our local programing in the Upper Cumberland.

It's so important that your participation allows programs like this.

From our family to yours Happy holidays.

[♪♪] This program was made possible by contributions to your PBS station from viewers like you.

Thank you.