YORK, Pa.– With Thanksgiving just days away, we are gettin’ cookin’ in the FOX43 Kitchen!
Olivia’s is coming to the kitchen beginning in FOX43 Morning News, and will continue to cook all day through FOX43 First at 4, FOX 43 News at 5 p.m., and FOX43 News at 10. You can also catch them on Facebook Live at various times throughout the day, to keep updated with the progress of the meal.
Chef Harry Tassou and mixologist Adrienne Tassou will be busy preparing an entire holiday meal. Beginning in the morning, the Tassous will be preparing cranberry bread pudding w/ a dark rum & caramel latte sauce and blueberry crisp coffee.
Following the morning newscast, the Tassous will continue to work, preparing a whole meal and various cocktails throughout the day.
Below are the different food selections and cocktail recipes that will be made:
Food selections:
Fresh sage and sausage stuffing
10 cups dried bread (croutons)
8 oz melted butter
1 large onion chopped
2 cups celery chopped
1 tbsp chopped garlic
1 1/2 lbs fresh sausage
2 eggs beaten
2 cups chicken stock
1 cup heavy cream
1/2 tsp kosher salt
1 tsp black pepper
1 tbsp rosemary
1 tbsp sage
1 tbsp parsley
1 tbsp thyme
Preheat oven to 350*F. Grease your baking dish w butter. Place your dried bread (croutons) in a bowl. Sauté the veggies under translucent. Place the on top of the croutons. Sauté the sausage along w the herbs. Add to the bowl. Add the chicken stock and heavy cream. Mix well. Either choose to bake along in a casserole dish or stuff your turkey w it and bake until internal temp reaches 160*F.
Crock pot apple butter
6lb honey crisp apples cored and chopped
4 cups brown sugar
3 tsp ground roasted cinnamon
1 tsp ground allspice
1/2 tsp ground anise
1 tsp kosher salt
Put apples in the crock pot. Add the rest of the ingredients. Toss together and cook on high for 1 hour. Turn down to low and cook for 9-10 hours or until thickened.
Creamed collard greens cooked w/ a hint of Sambuca & star anise
Oatmeal rolls served w/ honey butter
Raisin rolls served w/ vanilla icing
Pork & sauerkraut baked in crock pot w/ fresh apples
Deboned fresh whole turkey and the gravy
All the bones except leg tips and wings will be removed
Gravy:
Boil all bones, excess fat & skin, giblets and:
1 gallon water
1 onion coarsely chopped into big chunks
1 carrot coarsely chopped into big chunks
5 celery stalks coarsely chopped into big chunks
Add:
3 bay leaves
1 tbsp black pepper
1 tbsp fresh rosemary
2 tbsp fresh sage
1 tbsp fresh thyme
Make the roux to thicken the gravy:
1/2 lb. butter
1/2 lb flour
Melt the butter, slowly whisk in the flour and cook until smooth and now longer smells like flour
Back to the chicken stock:
Add 1/2 of the finished roux whisking constantly. Cook for approx 5 mins. Slowly whisk in the remaining roux. Bring to a boil whisking constantly, then strain & serve.
Pumpkin cheesecake
2 1/2 lbs cream cheese
3 oz heavy cream
3 eggs
1 egg yolk
1 tbsp vanilla
Mix the eggs, yolk, and vanilla separately before adding to the batch...
8oz white sugar
1 1/2 oz corn starch
Sift these to items together
4 oz Libby brand pumpkin
1 tsp cinnamon
1/2 tsp allspice
1/4 tsp ground anise
In mixer, mix all ingredients on medium speed for 5 minutes. Scrape down the bowl. Mix another 3 minutes on medium until smooth w no lumps. Place cheesecake batter into the baked graham cracker crust. Bake cheesecake at 350*F in a water bath for 1 hour and 10 minutes.
Graham crust:
12 oz graham cracker crumbs
3oz melted butter
1 tsp vanilla
Mix all ingredients. Press into greased 10" cake pan bottom. Bake for 4 mins at 350*F.
Baked yams casserole
3 lbs Fuji apples cored & chopped
1 lb butternut squash chopped
1 lb pears cored and chopped
1 cup walnuts chopped
1 tbsp cinnamon
1 tsp allspice
1 tsp fresh ground nutmeg
1/2 lb butter
1 cup apple cider
1 pinch of salt
Place the chopped apples, squash, and pears into a baking pan. Add cider and spices. Toss together. Cover w Satan wrap & foil(shiny side down). Bake at 350*F for approx 35 mins or until fork tender. Remove wrap, bake for 5 more minutes to brown.
Brussels sprouts Au Gratin
1 lb fresh Brussels sprouts trimmed & cleaned
1/2 cup heavy cream
1 tsp black pepper
1/2 tsp ground nutmeg
1/2 cup Vermont sharp cheddar
1/2 cup shredded mozzarella
1/2 cup bread crumbs (Italian style)
3 pieces of smoked bacon chopped
2 tbsp chopped sun dried tomatoes
2 tbsp chopped fire roasted red pepper
1 tbsp chopped garlic
2 tbsp garlic butter
2 oz white wine
Bring water w a pinch of salt to a boil. Chop Brussels sprouts in half. Place into the boiling water. Cook until tender approx 8mins. Drain and place in casserole dish. In a heavy bottom pot, sauté the bacon, garlic, garlic butter, sun dried tomatoes, & fire roasted red peppers for 2 minutes on medium heat. Deglaze w the Silvie wine for 30 seconds. Turn on low then add heavy cream & cheese. Stir for 2 minutes. Add Brussels sprouts. Top w Italian bread crumbs. Bake at 375*F for 10-15 minutes or until lightly browned.
Cranberry compote
2 lbs fresh cranberries
8oz craisins
2 honey crisp apples cored and diced small
2 cinnamon sticks
1 tsp allspice
1/2 tsp nutmeg
4 star anise
1 whole orange zested and squeezed
1 whole lemon zested and squeezed
8 cloves
1 cup apple cider
1/2 cup brown sugar
Cornstarch slurry:
1 tbsp cornstarch
1 tbsp water
Mix together and set aside
Out all ingredients into a pot (except slurry)
Bring to a boil. Add cornstarch slurry. Cook for approx 2 more minutes until thickened.
Bread
3lbs bread flour (all trumps)
2 oz instant dry yeast
3 oz kosher salt
2 oz sugar
In mixer w the dough hook attachment, mix the above ingredients for 3 minutes. Then add:
2 oz E.V.O.O
3/4 quart water
Mix dough for approx 10-12 minutes. Remove from mixer. Divide into desired portions between 3-5oz. Let rise until it doubles in size. Bake at 350*F for approx 15 minutes or until golden brown.
Cocktail selections, ingredients and recipes:
Spiced wassail
Red wine
Amaretto
Captain Morgan spiced rum
Apple juice (or apple cider)
Cranberry juice
Cinnamon sticks
Oranges spiked w fresh cloves
Slices apples
Sliced pears
Preparation:
Place all ingredients in crock pot and set on low. Ready to drink in approx. 1 hour.
Mulled cider
Art in the age ginger snap liqueur
Amaretto
Buttershots
Ginger liqueur
Apple cider
Sliced apples
Sliced pears
Fresh ginger
Cinnamon sticks
Cloves
Preparation:
Place all ingredients in crock pot on low. Ready to drink in approx. 1 hour.
Cranberry pomegranate sangria
White wine
Pomegranate vodka
Pomegranate liqueur
Cranberry juice
Preparation:
Shake all ingredients w/ ice. Garnish w/ fresh cranberries and pomegranate.
Chocolate hazelnut spiked coffee
Coffee
Godiva chocolaté liqueur
Hazelnut liqueur
Preparation:
Pour all ingredients in coffee mug. Top w/ whipped cream and Nutella.
Caramel pumpkin martini
Salted caramel vodka
Rumchata
Creamy pumpkin liqueur
Hint of cream
Preparation:
Shake all ingredients w/ ice. Strain & top w/ whipped cream & caramel.
Apple cranberry fizz
Apple liqueur
Capt morgan
Amaretto
Cranberry juice
Ginger ale
Preparation:
Shake all ingredients except ginger ale w/ ice. Top off w/ ginger ale, garnish w/ fresh cranberry compote & sliced apples.
Chocolate hazelnut martini
Vanilla vodka
Godiva chocolaté liqueur
Hazelnut liqueur
Rumchata
Preparation:
Shake all ingredients w/ ice. Strain into a Nutella rimmed glass & top w/ whipped cream!
For more information into Olivia's, check out their website here.
FOX43 has been going live with Olivia's all day! Check out some of the videos below for extra tips!
