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Holiday Eats and Treats with Celebrity Chef George Duran

By Clip Syndicate
Holiday Eats and Treats with Celebrity Chef George Duran

http://eplayer.clipsyndicate.com/view/12524/7214419 Video: Holiday Eats and Treats with Celebrity Chef George Duran
Holiday Eats and Treats with Celebrity Chef George Duran
http://chic.clipsyndicate.com/video/playlist/12524/7214419?cpt=8&wpid=2637 Mon, 18 Dec 2017 22:15:04 +0000 Holiday Eats and Treats with Celebrity Chef George Duran Holiday Eats and Treats with Celebrity Chef George Duran http://chic.clipsyndicate.com/video/playlist/12524/7214419?cpt=8&wpid=2637 KAMR >> meaghan: up with week after the christmas holidays come the new year's. we bring in the you gnu year with bites and snacks. the author of this cookbook joins us to make nose of our holiday and new year's gatherings, how to be prepared for those unexpected guests. chef, thanks for being here. i think probably the best thing to do really is to have some make-ahead things. right? do you have any suggestions? >> there are so many things you can do to prepare for it. honestly, the first thing i think of when i think of the holidays is baking. so i like adding flavors and fun to my homemade creations. i work with hershey's where they have classic baking chips and low-sugar alternatives. i used the new hershey's s'mores baking pieces that include milk chocolate chip, graham pieces and minimarshmallows or even the new cookies and cream with white chocolate chips and cookie bits. i make them before hand and pop them in the microwave when guests come. >> meaghan: those looked so good. how about large and small groups? >> that's about comfort food. you want to put a smile on your guest's faces. i like making my classic baked easity with meatballs. it's a hardy recipe with only four ingredients. so you spend less time in the kitchen and more time with family and friends. i like using armor meatballs. you can find them in the freezer section of the grocery store. they also work great for subs. the best sandwiches start with bread, and cobblestone bread is ready for whatever masterpiece you can whip up. they have both white and wheat flavors. they take sandwich-making seriously. if you want a laid-back, relaxed appetizer, meatball subs are the way to go. >> meaghan: you can do meatballs in a crock pot with grape jelly. >> absolutely. why not? you know what? another thing i like to tell people to do, upgrade your spices every year. change then up. i tell them to use premium spices and herbs, including with some of my recipe, i use spice island. they offer you the highest quality spices to elevate your entire menu. they're hand-picked, and a lot of their spices take a lot of extra steps to capture natch ralg oils, which give the spices their rich flavor. so what i'm making this year is rosemary lamb chops appetizer. you can truly taste the warm peppery aroma of rosemary and serve with it apple chutney or how about some butternut squash soup shooters. you want the change it up a little bit also and really elevate all the dishes that you're making. by the way, we got to talk about wine. we have to. >> meaghan: of course we do. of course. >> what's the best way the pair good food? by the way, this is a napa valley owned and managed by the fifth generation hess family since 1978. they're affordable. they're approachable, and crafted for immediate enjoyment. so the outstanding examples of wines from california's north coast. so for the holidays, i've made my goat cheese stuffed mushrooms which pairs wonderfully with a hesss select chardonnay. it's the perfect complement to my quick and easy coq au vin. i never thought i would say quick and easy coq au vin. people think coq au vin is very... >> meaghan: yes. >> but this is one of my favorite recipes. it's quick and easy and elevated and it works so well with all their wines. >> meaghan: we have to have all these recipes. where can we get more information from you? >> every single one of these recipes, check out daily lounge dot com. i've put them there for you to check out. >> meaghan: we will do that. chef, thank you. we





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