Home & Family's Holiday Cookbook

Chocolate Mousse Cups by Chef Duff Goldman
1 of 19
Chocolate Mousse Cups by Chef Duff Goldman

Chocolate Cups:

  • Coating chocolates
  • Candy canes or red & white sprinkles


  • 3 cups cream
  • 1 ½ pounds white chocolate 
  • ½ teaspoon peppermint extract 
  • Few drops red food coloring 

Chocolate Mousse Cups - Home & Family

Chocolate Cups:

1. Get small water balloon sized balloons, blow them up
2. Melt a bunch of coating chocolate over a double boiler
3. Crush up a bunch of candy canes or get red and white sprinkles
4. Dip the balloons in the chocolate, shake off the excess
5. Pick up a handful of sprinkles or crushed candy cane, and blow onto the wet chocolate
6. Place the balloons chocolate side down on a parchment and refrigerate
7. When they're hard, pop the balloons


1. Heat half the cream
2. Pour over white chocolate
3. Add extract
4. Wait 10 minutes, and then whip other half of the cream
5. Add food coloring
6. Gently fold whipped cream and ganache together and refrigerate
7. For White chocolate mousse, use the same recipe minus the extract and food coloring

“Dessert Games” premieres tonight on Food Network at 8/7c

Download the Home & Family Holiday Cookbook HereCheck out more delicious recipes on the Home & Family Pinterest Page

Jeweled Pot Roast Turkey Breast by Chef Donal Skehan
2 of 19
Jeweled Pot Roast Turkey Breast by Chef Donal Skehan


  • 2kg turkey breast, skin on
  • 50g of butter
  • 1 tbsp ras el hanout
  • 8 figs, halved
  • 2-3 tbsp honey
  • Sea salt and ground black pepper


  • 50g dried apricots, finely sliced
  • 50g sultanas
  • 25g butter
  • 1 onion, finely chopped
  • 1 tbsp ras el hanout
  • 200g breadcrumbs
  • Seeds of ½ pomegranate
  • 4 garlic cloves, finely chopped
  • Zest of 1 orange
  • A large handful chopped fresh coriander


  • 250ml dry white wine
  • 250ml of chicken stock
  • 1 tbsp honey
  • 1 tbsp of plain flour

You'll Need:

-Mixing bowl x 2
-Frying pan
-Chopping board
-Kitchen string
-Large oval heavy based pot with a lid


To make the stuffing, place the apricots and sultanas in a bowl and cover with boiling water to soak for 15 minutes. Heat a frying pan over a medium heat and melt the butter. Add in the onions and fry gently for 6 minutes until completely softened. Place the rest of the stuffing ingredients in a mixing bowl and add the cooked onions. Season with sea salt and ground black pepper and mix until completely combined. Set aside.

Preheat the oven to 200˚C/400˚F/Gas mark 6. Butterfly the turkey breast or ask your butcher to do it for you. Lay it flat on a chopping board and pile on the stuffing down the center. Carefully, tightly roll it up and then using kitchen string tie it in 2-inch intervals. Place the stuffed and tied breast in a large oval heavy based pot with a lid. Rub all over with soft butter and season with ras el hanout, sea salt and ground black pepper.

Cover with a lid and roast the turkey breast in the middle shelf of the oven for 1 hour and 20 minutes (or 40 minutes per kg). Check that it’s cooked by inserting a metal skewer to the center to see that the skewer is very hot and the juices run clear when removed. Baste regularly throughout the cooking time.

15 minutes before the end of the cooking time, remove the lid and add the figs around the turkey breast and drizzle all over the turkey and the figs with honey.

Remove from the oven, transfer the breast and figs to a chopping board and allow to rest under tin foil while you prepare the gravy. Place the pot over a medium heat and whisk in the white wine to deglaze the bottom. Add in the chicken stock and reduce by half. If you want a thicker sauce, add three tablespoons of the gravy liquid to a small bowl and whisk together with 1 tablespoon of plain flour. Season with a little honey and some extra ras el hanout to taste.

When you have a smooth mixture whisk this back into the gravy and bubble away until it reduces the desired thickness. Season with sea salt and ground black pepper. Carefully remove the string from the cooked turkey and then carve in generous slices. Serve with the warm gravy, sprinkle of pomegranate, coriander and the Christmas sides of your choice.

Download the Home & Family Holiday Cookbook Here

Check out more delicious recipes on the Home & Family Pinterest Page

Holiday Maple Ham by Danica McKellar's Mom, Mahaila McKellar
3 of 19
Holiday Maple Ham by Danica McKellar's Mom, Mahaila McKellar

Ingredients for Ham

  • 1 ⅓ cup 100% pure Maple Syrup (Grade A, dark amber)
  • 1 cup organic Coconut Palm Sugar
  • ¼ cup + 2 tsp organic Dijon Mustard
  • ⅛ cup + 1 tsp white (mildly flavored) raw organic Honey
  • 1 Tabl organic Extra Virgin Olive Oil
  • 1 small pinch organic ground Black Pepper
  • 1 fully cooked boneless pasture-raised Ham, 5- 6 lb (no nitrates/nitrites) (natural, not smoked)

Ingredients for Carrots

  • 2 lb  Carrots
  • 1 large bulb peeled fresh Garlic Cloves
  • ¼ cup Butter, organic and preferably from grass-fed cows, cut into small chunks (When making this on a non-holiday, I use ½ the amount of butter.)
  • ¼ tsp freshly ground Black Pepper
  • Water -  A good Spring water like Mountain Valley (in glass bottles) gives the best flavor.  If spring water is not available, then filtered water.

Directions for Ham

1. Make the Maple Glaze: Combine mustard, honey, olive oil, black pepper, maple syrup and coconut palm sugar. Mix until well blended. (If coconut sugar isn’t available, you can use brown sugar instead.) Refrigerate until use (up to 4 days).

2. At 6 (or more) hours before serving time, score the top of the ham about 1/2 inch deep and 1 inch apart in both directions, so you have a pattern of tiny squares.

3. Place the ham in the slow cooker. Brush 1 cup of the maple glaze over the top and sides of
the ham. Nudge the glaze into the cuts made by the scoring. Set aside the remainder of the

4. Turn on the slow cooker, on Low setting, for 4 hours. At 4 hours check the temperature of
the ham with a meat thermometer. It should have an internal temperature of at least 140F. If
it does not, continue cooking.

5. When the ham has reached an internal temperature of 140F, turn the slow cooker to “Keep Warm” and leave the ham in the slow cooker until 40 minutes before serving time.

40 minutes before serving

1. Heat oven to 450F.
2. Transfer ham from slow cooker to a roasting dish/pan. Brush the remainder of the maple
glaze over the top of the ham, again nudging into the cuts made by scoring.

3. Place the ham, uncovered, in the fully heated 450F oven for 15 minutes. After 10 minutes I
suggest you check it every minute or two… You want the glaze to be beautifully deeply
caramelized and lusciously bubbly; and there’s a fine line between deeply caramelized and

4. Remove your ham from the oven. Allow it to rest 10 minutes before slicing and serving.
Then enjoy watching your guests, even the ones who say they don’t really care for ham,
watch them eat this up. Leftovers are indeed a rarity with this recipe!

Directions for Carrots

1. Scrub carrots well, trim off at both ends, leave peel on. Cut each carrot into quarters lenghwise, then cut in half cross-wise. If any of the carrots are extra big or oddly shaped, adjust how you cut them so all carrot pieces are roughly the same size so they’ll cook at about the same rate.

2. Place carrots in a large saucepan along with the garlic, butter and pepper. Pour in just enough water to barely cover the carrots.

3. Cover pan and cook over medium heat until carrots are tender.

4. Remove cover and boil over high heat until water has boiled down to a glaze. (about 5 minutes.) Watch closely and stir so it doesn’t burn.

Serves 6 - 8

Download the Home & Family Holiday Cookbook HereCheck out more delicious recipes at the Home & Family Pinterest Page

Glitter Donut Holes by Debbie Matenopoulos
4 of 19
Glitter Donut Holes by Debbie Matenopoulos

Ingredients for Doughnuts

  • 1 Parker House Rolls Pack
  • Chocolate Pastels
  • Glitter
  • 2 ½ Cups Confectioner’s Sugar
  • ½ Cup Milk
  • Cardamon
  • Cinnamon
  • Frying Oil

Directions for Doughnuts

1. Defrost Dough And Allow To Prove According To Packet Instructions

2. Use 1 Inch Biscuit Cutter To Make Doughnut Shapes

3. Wrap Dough Around Two Chocolate Pastels Until Fully Covered

4. Put Cutter Over Dough One More Time To Get Uniform Shape

5. Fry For 2 Mins

Directions for Glaze

1. Mix Milk With Sugar And Add Spices

2. Roll Hot Doughnut Holes In Glaze Then Sprinkle Glitter And Leave To Set

Download the Home & Family Holiday Cookbook HereCheck out more delicious recipes at the Home & Family Pinterest Page

Salt-Crusted Sea Bass by Executive Chef Rick Moonen
5 of 19
Salt-Crusted Sea Bass by Executive Chef Rick Moonen

Ingredients for Sea Bass

  • 1 whole fish (1¼ to 1¾ pounds), gutted, gills and fins removed (All small whole fish will work here)
  • ½ cup water
  • 4 cups coarse salt

Ingredients for Serving

  • Extra virgin olive oil
  • Chopped fresh herbs (parsley, chervil, cilantro—your choice)
  • Lemon wedges

Ingredients for Crostini

  • 1 4.25 oz can Lightly smoked sardines in organic extra virgin olive oil and cayenne pepper
  • 1 4.25 oz can Lightly smoked sardines in lemon extra virgin olive oil
  • 1 6.7 oz jar Skipjack tuna fillets in extra virgin olive oil
  • 3/4 Cup Sun Dried Tomatoes, rehydrated and sliced into strips
  • ¾ Cup Non pareil Capers, drained
  • ½ Pound Fresh Baby Spinach Leaves (that is a LOT of spinach)
  • 6 Eggs Hard Boiled
  • 1 Baguette Sliced on a diagonal and toasted in olive oil …crostini

Directions for Sea Bass

1) Heat the oven to 400 degrees. Line a baking sheet with parchment or aluminum foil for easy cleanup.
2) Whisk the egg whites and water in a large bowl until very frothy and about doubled in volume. Pour in the salt and mix well with your hands. You are going for something the consistency of wet sand; if your crust seems dry, add a few tablespoons of water.
3) Pat out 1 cup of the crust mix on the baking sheet, into the size and shape of your fish. Set the fish on top and cover with the remaining crust mix. Wet your hands and pat the crust all over, smoothing it out and making sure the fish is completely sealed.
4) Roast small fish for 30 minutes, large fish for 35 minutes.
5) Remove the fish from the oven and crack the crust along the sides with the back of a big spoon. Lift the crust up off the fish—carefully, because it will be hot.
6) Let the fish cool a few minutes, then peel off the skin. Slide the top fillets off the bones and divide them between two plates. Grab the tail and lift up the bones. Brush or spoon any crust away from the sides of the remaining fillets, then lift then from the bottom crust and invert then onto a cutting board. Peel off the skin and divide the fillets between your two plates.
7) Sprinkle with oil and chopped herbs. Serve with lemon wedges or a butter sauce.

Directions for the Crostini

1) In a large stainless sauté pan over medium high heat add the entire contents of the canned sardines and the jarred tuna. With a wooden spoon start to break up the fish into chunks. Stir in the sun dried tomatoes and the capers.
2) Incorporate all of the spinach into the warm mixture. The spinach will absorb all of the oil…add more extra virgin olive oil if you need to. When everything is hot and melted you are ready.
3) Mound the warm mixture on to a toasted crostini. Top each one with a sliced hard cooked egg and enjoy.

Download the Home & Family Holiday Cookbook HereGet more information about this episode >>

Check out more delicious recipes at the Home & Family Pinterest Page

Snow Globe Cake by Chef Gemma Stafford
6 of 19
Snow Globe Cake by Chef Gemma Stafford

Ingredients for White Cake

  • 2¼ cups (11oz/340g) cake flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1¼ cup (300ml/10floz) whole milk
  • 4 large egg whites, room temperature
  • 1½ cup (12oz/360g) sugar
  • 1 stick (4oz/120g) butter, room temperature

Ingredients for Cream Cheese Frosting

  • 2½ cups (10oz/300g) powdered sugar, sifted lightly to remove any lumps
  • 1 lb (16oz/450g) cream cheese, at room temperature
  • ½ cup (4oz/120g) butter, at room temperature
  • 1 tablespoon vanilla extract

Ingredients for Filling and Decoration

  • ⅔ cup raspberry preserves
  • 1½ cups (4½oz/135g) sweetened shredded or desiccated coconut
  • Christmas decorations
  • Large glass bowl
  • Red ribbon


1) Pre-heat your oven to 350°F (180oC) Grease and line a deep 6” cake tin. You can also use 2 x 8" or 9" pans.

To make the White Cake:

1) In a medium bowl, sift together the cake flour, baking powder and salt and set aside.
2) In a separate jug, combine the milk and egg whites and set aside.
3) In the bowl of your stand mixer, add the butter and sugar and cream together on medium speed for 4-5 minutes until the mixture is light and fluffy.
4) Reduce the mixer's speed to slow and add ½ of the flour and ½ your milk mix. Mix until just combined into the butter mix. Repeat with the remaining flour and milk. Take care not to over mix as it will toughen your cake.
5) Pour the batter into your prepared cake tins. Bake for 60-70 minutes until the centers of the cake is firm and it is golden brown.
6) Place the cakes on wire racks to cool. After a few minutes, run a knife around the outside of the pan to release the cake and remove from the pans. Allow to cool right side up until room temperature.

To make the Cream Cheese Frosting:

1) In a large bowl, using an electric mixer on medium-high speed beat powdered sugar, cream cheese, butter and vanilla until it is smooth and creamy. Chill until needed.

To assemble the cake:
1) Level and divide the layers in your cake with a serrated knife. Spread raspberry and the frosting on the layers of the cake.
2) Next do the crumb layer, a thin layer of frosting all around the cake to gather any loose crumbs. Chill the cake until the icing is firm (roughly 30 minutes). Then frost the cake again with the remaining frosting. Smooth the remaining frosting over the cake with an offset spatula until it is level and smooth.
3) Sprinkle the coconut over the top of the cake and coat the sides by gently pouring the coconut between your hand and the cake. Carefully move your cake to your serving platter.

Decorating the Cake:
1) Add your favorite Christmas decorations on top of the cake and place a glass bowl over them to create the snow globe. For an added touch sprinkle some more coconut on top of the bowl and place a red bow on top.
2) The cake is best eaten within 2 days. If you need to store it, refrigerate it covered for up to two days, allowing plenty of time to bring it back to room temperature before serving.

You can buy glass bowls in arts and craft stores and garden centers

Download the Home & Family Holiday Cookbook HereGet more information about this episode >>

Check out more delicious recipes at the Home & Family Pinterest Page

Crispy Pork Shanks Chef Stephanie Izard
7 of 19
Crispy Pork Shanks Chef Stephanie Izard

Ingredients for Pork Shanks

  • brined and braised pork shanks
  • pickled fresnos
  • mushroom mole

Ingredients for Pork Brine

  • 2-4 small pork shanks
  • 4 cups water
  • 1/3 cup salt
  • 2 Tbsp sugar
  • 1 tsp black pepper
  • 1 tsp fennel seed
  • 1 tsp coriander seed
  • 1 tsp red pepper flake
  • 1 apple, quartered
  • 1 small onion, quartered
  • 2 cloves garlic, smashed
  • 1 inch ginger
  • 1/4 cup tarragon
  • 8 cups ice

Ingredients for Braise

  • 8-10 cups flavorful pork or chicken stock
  • 1/2 cup onion, rough chop
  • 1/2 cup carrot, rough chop
  • 1/2 cup fennel, rough chop
  • 1/4 cup dried mushrooms
  • 1 cup coconut milk
  • brined pork shanks

Ingredients for Mushroom Mole

  • 1 Sweet onion, sliced 
  • 3 Garlic cloves, rough chopped 
  • 2lbs Cremini Mushrooms or 6 Portabella mushroom, stems and gills removed, sliced thin
  • ¼ cup White wine 
  • 3 Dry Ancho chili 
  • 4 Dry Guajillo chili 
  • ½lb Butter, room temp 
  • 4 cups Water 

Ingredients for Pickled Fresnos (Makes 1/3 cup)

  • 1/2 cup Fresno Peppers, sliced and seeds removed
  • 1/2 tsp Salt
  • 2 Tbsp Sugar
  • 1/3 cup Champagne Vinegar

Crispy Pork Shank - Home & Family

Directions for Pork Shanks

1) If crisping pork shanks directly from the braise, preheat the oven to 400 degrees. Place shanks standing upright on flat bone side on a sheet tray. Allow to crisp for 10 – 15 minutes.

2) If heating from cold start at 325 for 20 minutes and turn up to 400 until golden brown and crispy, about 10 - 15 minutes. Serve with mushroom mole and top with pickled fresnos.

Directions for Pork Brine

1) In a medium sauce pot toast spices until fragrant. Add all other ingredients, except ice and heat until salt and sugar are dissolved.

2) Let sit for 15 minutes.

3) Pour over ice into a large container. Allow to fully cool before adding pork shanks. Brine for 12 hours.

Directions for Braise

1) Preheat oven to 275 degrees

2) Heat all ingredients in a deep pan or dutch oven on stove over low heat. Wrap in foil and fit with a lid or wrap in plastic wrap and then foil if the dish does not have a lid. Place in oven and braise for 3.5 hours. Gently remove shanks from braise and allow to cool fully before frying.

Directions for the Mushroom Mole

1) Begin by removing seeds and stems of the chili’s and soak them in 4 cups of warm water. Put to the side for later.

2) In a sauce pot sweat the onions and garlic, seasoning them with a little salt. Once sweated add white wine and cook until all wine is evaporated. In two stages add the mushrooms, seasoning both times, cook until water has evaporated. Add the chili’s along with a cup of the water they were soaking in. Simmer for 15 minutes or until the vegetables are tender.

3) In a blender buzz everything with the room temp butter until a smooth sauce forms. Season with salt.

Directions for Pickled Fresnos

Bring vinegar, salt and sugar to a boil. Pour over sliced peppers and allow to come to room temperature.

Get the Recipe to the Green Beans >>

Download the Home & Family Holiday Cookbook HereGet more delicious recipes at the Home & Family Pinterest Page

Get more information about this episode >>

Baumkuchen by Dr. JJ Levenstein
8 of 19
Baumkuchen by Dr. JJ Levenstein


  • Broiler
  • 9-10” spring form pan
  • parchment paper
  • ladle
  • pastry brush
  • whisk
  • small saucepan
  • Stand or hand-held mixer
  • sheet pan, rack
  • time, patience, and dedication!


  • 10 ounces Marzipan
  • 2 ounces half and half
  • 1 ½ sticks unsalted butter (reserve wrappers to grease the pan)
  • 1 cup heavy cream
  • 1 ¼ cup sugar
  • 10 large eggs – separated, at room temperature
  • 1 ½ tsp vanilla extract
  • Zest of 1 orange
  • ½ cup + 2 TB self rising flour (I used White Lily)
  • ¼ cup + 3 TB cornstarch
  • 10 ounces orange marmalade (look for a smooth variety)
  • 2 ounces spiced or dark rum (I used Sailor Jerry) plus a splash for the ganache
  • 7 ounces dark chocolate (70% cacao)
  • ½ cup thinly sliced, toasted almonds
  • Sea Salt

Baumkuchen - Home & Family

Now To Put It Together

1) Preheat your broiler, grease your spring form pan (with the butter left on its wrapper) and line with a circle of parchment. Butter that too.

2) Put the marmalade and 2 ounces of the rum in a saucepan with a splash of water, stir, and heat over low until the marmalade is melted. Keep this warm.

3) Whisk the egg whites until firm peaks form and set aside in a clean bowl.

4) Chop the marzipan and Into the bowl of your mixer, cream together the marzipan, 2 ounces of half and half and 1 ounce of the heavy cream until pale and incorporated.

5) Next, add the butter, then the sugar until the batter is pale and creamy

6) Add the yolks slowly, then the vanilla and orange zest.

7) In a separate bowl, sift together the self-rising flour and cornstarch and fold into the batter using a spatula.

8) Now gently fold in the egg whites.

9) Using a ladle, spoon in enough batter to cover the base of the pan and with your pastry brush bring the batter to the edges. Run under the broiler until the batter is set and golden brown.

10) Continue to add batter in this manner and broil each layer.

11) Every second or third layer, paint on the rum/marmalade mixture after broiling.

12) Continue to add layers until the top of the pan is reached. Then paint on one last layer of the rum/marmalade mixture, cover with plastic wrap and refrigerate overnight.

To Finish

1) Roughly chop your chocolate and place in a heat-proof bowl.

2) Warm the remaining 7 ounces of cream until steaming, and pour over the chocolate. Wait a minute or so, and then whisk the mixture until glossy and smooth.

3) Add a splash of rum, a pinch of sea salt and mix until incorporated.

4) Run a small sharp knife around the edge of your cake, and release the collar.

5) Place your cake on a rack set in a sheet pan (line with foil to reduce the mess)

6) Pour ganache over the cake and smooth with an offset spatula

7) Garnish with toasted almonds, and refrigerate until ganache is set.

8) Place cake on a platter, and listen for oohs and aahs! Bon Appétit!

Download the Home & Family Holiday Cookbook HereGet more information about this episode >>

Christmas Wreath Cupcakes by Pastry Chef Elise Strachan
9 of 19
Christmas Wreath Cupcakes by Pastry Chef Elise Strachan

Ingredients for Chocolate Cupcakes (Makes 28)

  • 2 sticks (8 ounces) salted butter, at room temperature
  • 1 2/3 cups (315g) superfine sugar
  • 1 cup water, at room temperature
  • 3 extra-large eggs, at room temperature
  • 3 tablespoons vegetable oil
  • 2 teaspoons vanilla extract
  • 2 3/4 cups (340g) all-purpose flour
  • 1/2 cup plus 2 tablespoons (55g) unsweetened cocoa powder
  • 1 tablespoon baking powder

Equipment Needed

  • Cupcake liners (in dark brown or black)
  • 16” Round cake board (in red or white)
  • Large star piping tip
  • Piping bag
  • Scissors
  • Knife
  • Spatula
  • Rolling pin

Ingredients for Vanilla Bean Buttercream

  • 4 sticks (8 ounces) unsalted butter, at room temperature
  • 1/2 vanilla bean (halved crosswise) or 4 tsp vanilla extract
  • 11 cups (650g) powdered sugar (sifted)
  • 3 to 4 tablespoons whole milk
  • Green gel paste food color

Ingredients for Decorations

  • Red gumballs (about ½” to 1” in size)
  • Green sour tape (cut into leaf shapes)
  • Red fondant
  • Large Marshmallows
  • Powdered sugar (for rolling)

Directions for Cupcakes

1. Preheat the oven to 350°F. Line 28 cupcake liners in muffin tin.

2. In a mixer fitted with the whisk or paddle attachment, beat the butter and sugar until combined. Add the water, eggs, oil, and vanilla and beat on low speed until all ingredients are just combined.

3. In a medium bowl, whisk together the flour, cocoa, and baking powder. Add the flour
mixture to the butter mixture and beat on high speed until light and fluffy, 1 1/2 to 2 minutes.

4. Use an ice cream scoop to fill each muffin cup about 2/3 full with batter.

5 Bake until a skewer inserted into the center of each cupcake comes out clean, 20 to 22
minutes. . Check first at 18 minutes, then each minute thereafter. Cool the cupcakes in the tin
for 5 minutes, then remove to a wire rack to cool completely.

Directions for Buttercream

1. In a stand mixer with the whisk or paddle attachment, beat the butter on high speed for at least 5 minutes, until the butter has lightened in color and is thoroughly whipped.

2. Using the tip of a sharp knife, scrape the vanilla seeds into the butter and beat to
incorporate or add the vanilla extract.

3. Add 1 cup of the sugar and begin mixing on low speed to combine,

then beat on high speed for about 2 minutes.

4. Repeat this process 1 cup at a time until all the sugar has been added. Add milk a dash at a
time if the mixture becomes too thick or dry. Scrape down the sides as needed and make
sure no sugar is visible.

5. Add 2-3 of drops of green food coloring and mix well. Add a few drops at a time until
desired color is achieved.

The frosting will last for 1 month in the freezer, 2 weeks in the fridge,
and 3 days at room temperature.

Download the Home & Family Holiday Cookbook HereGet more information about this episode >>

Prime Rib Christmas Dinner by Chef David Codney
10 of 19
Prime Rib Christmas Dinner by Chef David Codney
Prime Rib Christmas Dinner
Seasonal Event:
Chef David Codney of The Belvedere at the Beverly Hills' Peninsula Hotel is making one of his favorite dishes with homemade horseradish cream.

Ingredients for Horseradish Cream

  • 3 Tablespoon prepared horseradish
  • 1/4 cup sour cream
  • ¼ cup Mayonnaise
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon Tobasco sauce
  • 1 tablespoon chives, chopped 
  • 1 teaspoon salt
  • 1 teaspoon cracked pepper
  • 1/3 of a lemon and all the zest

Ingredients for Parsley Potatoes

  • 2 Yukon gold potatoes, cut in 1” cube
  • 2 tablespoon olive oil
  • 1 stick butter, room temperature
  • ¼ cup chopped parsley
  • 2 cloves garlic crushed
  • 2 tablespoons kosher salt
  • Fresh cracked pepper

Ingredients for Rosemary Au Jus

  • 2 cups pan drippings
  • ½ small onion
  • 1 garlic clove crushed
  • 2 sprigs rosemary
  • Salt and pepper to taste
  • Dash of Worcestershire sauce


Directions for Horseradish Cream

Mix everything in a bowl using a whisky. Add chives last and adjust seasoning to taste.

Directions for the Potatoes

1) Place cast iron skillet on low heat with olive oil and Sautee potatoes until tender but not fully cooked, roughly 8 – 10 minutes.

2) Turn up heat to medium high. Add salt, pepper, butter and cook potatoes until butter turns golden and foamy. Add garlic and cook for one more minute.

3) Remove from heat. Add parsley and more salt if needed. Toss in bowl. Serve.

Directions for Au Jus

Once the rib is fully cooked drain the drippings into a small jar. Sautee the onion and garlic until translucent. Add fresh chopped rosemary and stir for one more minute. Add one tablespoon of flour and add the fat from the drippings that has separated from the jus. Once the flour and the fat have been cooked for another minute add the jus and bring to a simmer. Season with salt and cook for 10 min on low.

Directions for Prime Rib

1) Pull the rib out of the refrigerator 2 hours before you plan on cooking the roast. Figure 10 ounces raw weight per person. Right before you sear in a cast iron pan season liberally with salt and pepper. Sear hard until dark brown on all sides. This is the most important step. Place in a 250 degree oven until desired temp has been reached. Let rest for 20 min before you cut.

2) Insert meat thermometer into the thicket part of the rib. Place in a 250 degree oven until desired temp has been reached. (As above, Well done = 145+, Medium well = 133, Medium = 123, Medium rare = 115, Rare = 105 – for prime rib, I always do medium rare, I pull it at 108 and let it rest because it continues cooking.) Let rest for 20 min before you cut.

Download the Home & Family Holiday Cookbook HereGet more information about this episode >>

Check out more delicious recipes at the Home & Family Pinterest Page

German Spaetzle Dumplings and Beef Goulash
11 of 19
German Spaetzle Dumplings and Beef Goulash

Ingredients for German Spaetzle Dumplings

  • 1 cup all-purpose flour
  • 1/4 cup milk
  • 2 eggs
  • 1/2 teaspoon ground nutmeg
  • 1 pinch freshly ground white pepper
  • 1/2 teaspoon salt
  • 1 gallon hot water
  • 2 tablespoons butter
  • 2 tablespoons chopped fresh parsley

Directions for Beef Goulash

  • 3 tablespoons lard
  • 3 medium yellow onions, chopped fine
  • ¼ cup sweet paprika
  • 2 teaspoons whole caraway seeds
  • 2 pounds beef chuck roast (find grass-fed beef here), cubed
  • 1 cup long-simmered beef bone broth, beef stock or water
  • • 1 tablespoon red wine vinegar

German Spaetzle Dumplings - Home & Family

Directions for Dumplings

1) Mix together flour, salt, white pepper, and nutmeg. Beat eggs well, and add alternately with the milk to the dry ingredients. Mix until smooth.

2) Press dough through spaetzle maker, or a large holed sieve or metal grater.

3) Drop a few at a time into simmering liquid. Cook 5 to 8 minutes. Drain well.

4) Saute cooked spaetzle in butter or margarine. Sprinkle chopped fresh parsley on top, and serve.

Directions for Beef Goulash

1) Heat the oven to 275 F.

2) Melt the lard in a Dutch oven (we use this enameled cast iron Dutch oven) over medium-high heat. Toss in the chopped onion and let it sizzle in the hot fat until it releases its fragrance and turns translucent, about 4 minutes. Turn down the heat to medium-low and continue cooking the onion, stirring from time to time, until the onion browns and begins to caramelize at its edges - about 20 minutes further.

2) Stir the paprika and caraway seeds into the onion, and then stir in the cubed beef, stirring constantly to prevent the paprika from burning. Cook the beef in the onions and spices about 4 minutes, then stir in the beef bone broth and vinegar. Cover the pot and transfer it to the oven. Allow it to cook in the oven until the beef is tender, about 2½ to 3 hours.

Download the Home & Family Holiday Cookbook HereGet more information about this episode >>

Check out more delicious recipes at the Home & Family Pinterest Page

Eggnog Cheesecake with Gingersnap Crust and Compote
12 of 19
Eggnog Cheesecake with Gingersnap Crust and Compote
  • 40 oz. cream cheese
  • 1 teaspoon vanilla paste
  • 1.5 teaspoon ground nutmeg 
  • 5 tablespoons bourbon 
  • 15. 5 oz. sugar
  • 5 large eggs
  • 2 large egg yolks
  • 3 oz. heavy cream

For Apple Compote

  • 2.5 lbs mixed green and pink (peeled and cut into 1" squares )
  • 1 cup brown sugar 


Sauté until cooked down and releasing its liquid. Add liquor at the end and continue cooking briefly until fruit is caramelized. Let cool slightly before placing on top of Cheesecake and garnish as desired

Download the Home & Family Holiday Cookbook HereGet more information about this episode >>

Slow Roasted Duck with Cornbread Stuffing & Fig Balsamic Sauce
13 of 19
Slow Roasted Duck with Cornbread Stuffing & Fig Balsamic Sauce


  • 1 Frozen Whole Duck 5 pounds
  • 1 box of cornbread stuffing mix
  • 1 cup dried figs sliced
  • ½ cup of golden raisins
  • ½ cup of dried cranberries
  • ½ cup of diced white onions
  • ½ cup diced celery
  • 5 cups of chicken broth-light sodium
  • 1 cups of balsamic vinegar
  • ½ cup of honey
  • 3 tablespoons of unsalted butter
  • 8 whole figs
  • 2 tablespoons of fine diced shallots

Ingredients for Her Rub Blend

  • 1 tsp Juniper berries
  • 4-5 Bay leaves
  • 1tsp Salt
  • 1tsp White pepper

Prep the Duck

  1. Buy your duck 2 days before you are cooking so it defrosts in the fridge
  2. Wash the duck and dry it
  3. Rub the dry herb blend inside and all over the

Make the Stuffing

  • Stuff the duck with the stuffing and any leftover place in a separate pan to be baked
  • Tie the legs of the duck and place in a roasting pan with some cut celery, onions underneath
  • Place in oven for 1 hour and then lower the temp to 300 for about 45-1 hour more
    • 30 minutes per pound for cooking suggested.
    • Internal temp needs to be at least 160
  • After cooked take out and let rest for about 7-10 minutes

Fig Balsamic Sauce

While the duck is in the oven soak the whole figs in 1 cups of balsamic vinegar. After the duck is cooked drain the figs out of the vinegar.

Sauté 1 tablespoon of butter with the diced shallots and after they are translucent add the figs, 1 cup of balsamic vinegar and bring to boil and add honey. Reduce for about 5 minutes and add 2 tbslp. of butter and whisk to emulsify and ready to serve.

Place Duck on a Platter and place figs around the edge and sauce on top of the figs.

Download the Home & Family Holiday Cookbook HereGet more information about this episode >>

Check out more delicious recpes at the Home & Family Pinterest Page

Chocolate Christmas Bark
14 of 19
Chocolate Christmas Bark


  • 12 ounces quality white chocolate
  • 12 ounces quality dark chocolate
  • 1⁄2 cup crushed peppermint candy

Chocolate Christmas Bark - Home & Family


1) Line a 9x12 pan with parchment paper.

2) Melt the dark chocolate

3) Use the method you prefer, either double boiler, or microwave - cook 30 seconds in a heat-proof bowl, stir and repeat until you have a smooth consistency.

4) Pour the melted dark chocolate on the parchment paper, spread the chocolate out until it is about 1/3" thick. You can do this by hitting the pan on the countertop repeatedly, or use a spatula to spread the chocolate.

5) Spread the chocolate until it is 1/3 inch thick

6) Melt the white chocolate, using the steps above. After the chocolate is smooth, pour it on top of the dark chocolate - trying to make the layers the same thickness.

7) It's best to do this step while the dark chocolate is still very soft -- the layers stick together better if the dark chocolate has not hardened

8) Unwrap the starlite mints, or peppermints of your choice and put them into a heavy duty ziplock bag. Using a hammer or meat tenderizer - crush the mints then, while the white chocolate is still melted sprinkle on top.

9) Crush your topping using a hammer or meat tenderizer

10) Let the chocolates harden in the refrigerator for 2 hours, then break the candy into pieces. This needs to be stored in the refrigerator if you live in a warm/humid climate.

Download the Home & Family Holiday Cookbook HereGet more information about this episode >>

Check out more delicious recipes at the Home & Family Pinterest Page

Chef Edward Brik, Beef Wellington
15 of 19
Chef Edward Brik, Beef Wellington


  • 2 lbs Beef center cut filet mignon (even thickness)
  • Chef Brik “Honey & Worcestershire” Rub Olive oil
  • English mustard (Coleman’s)

Mushroom Duxelles:

  • ⅓ cup Chestnut mushrooms (stalks removed), 2 Tbls Shallots, sliced
  • 2 cloves Garlic, rough chopped
  • 2 sprigs Thyme leaves
  • Parsley, chopped Fresh nutmeg Salt & Pepper


  • 1 Puff pastry (store bought), slightly rolled out on 8 slices of Prosciutto
  • 2 Egg Yolks, only
  • Water
  • 1 Tbls Flour, for dusting

Chef Edward Brick's Beef Wellington - Home & Family

Prep for the Filet
• Trim the filet removing all the silver-skin & season well with the Chef Brik “Honey & Worcestershire” Rub
• Heat a heavy bottom sauté pan over high heat & drizzle in the olive oil
• When the oil is hot & smoking, start to sear the filet on all sides
• Remove from pan, set aside on a plate & brush the mustard all around the filet while the beef is still hot

Prep for the Mushroom Duxelles
• Place the mushrooms, garlic & shallots in a food processor, season with salt & pepper
• Process into a fine paste, scraping down the sides making sure it’s all blended evenly
• Take a large non-stick pan & heat it over medium high heat (NO OIL, PAN MUST BE DRY)
• Add the mushroom duxelles into the pan
• Cook down the duxelles for 5 mins & add the thyme leaves & nutmeg. Continue to cook over a high heat, stirring occasionally
• Duxelles must be completely moisture free & intensified with flavor. The mixture should adhere easily
• Add chopped parsley & mix in all together
• Spread out on a sheet pan or plate to cool down

Assembling the Beef Wellington
• On your cutting board or large enough clean surface, take a large piece of plastic wrap & lay it flat
• Start to lay down the prosciutto on the plastic wrap overlapping them slightly to form a rough rectangular shape, large enough to envelop the beef fillet. Make sure that there are no gaps within the prosciutto
• Season the prosciutto with fresh cracked pepper & spread the chilled duxelles mixture leaving an inch gap from the edges
• Lay the filet mignon on top of the duxelles layer
• While keeping a tight hold of the plastic wrap from the outside bottom edges, carefully roll the prosciutto & the duxelles mixture over the beef into a tight barrel like shape
• Twist the ends of the plastic wrap to secure it nice & tight
• Place in the refrigerate for 15 mins to let it rest & firm up
• Roll out a store bought puff pastry on a lightly floured surface to a large rectangle, just under a 1⁄4 inch
• Unwrap the beef & place it in the middle of the puff pastry, leaving a large enough rectangle to wrap around the beef, & brush the tip part of the inside of the puff pastry to help seal in the beef
• Roll the pastry around the beef, like a burrito, & then press the edges to seal it
• Pinch the pastry at the ends to seal & trim off any excess
• Wrap the beef wellington tightly in plastic wrap & chill for an additional 10 minutes, or overnight if you are preparing ahead

Cooking the Beef Wellington
• Preheat the oven to 375°F
• Unwrap the beef wellington from the plastic wrap & bush it with egg wash
• Lightly score the pastry, without puncturing it, at around 1⁄2 inch intervals with the back of a small knife or butter knife for a decorative effect (this step is only if you desire to, but not necessary)
• Place the beef wellington on a baking tray, lightly sprinkle with coarse salt & bake for roughly 35 minutes
o NOTE: If the pastry appears to be browning too quickly, lower the temperature to 350°F
• Once it’s finished cooking, let it rest in a warm place for about 15 minutes before cutting into 1⁄2 - 2 inch thick slices to serve

Download the Home & Family Holiday Cookbook HereGet more information about this episode >>

Check out more delicious recipes on the Home & Family Pinterest Page

Rosanna Pansino's Reindeer Brownies
16 of 19
Rosanna Pansino's Reindeer Brownies


  • 1 cup plus 2 tablespoons sugar
  • 1/2 cup all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup vegetable oil
  • 1/2 cup whole milk
  • 1 teaspoon vanilla extract
  • 1 large egg

Ingredients for Decorations

  • 2”x3” cookie cutter
  • Pretzels
  • Jumbo candy eyeballs
  • Red M&Ms


1) Preheat the oven to 350F. Grease an 8x8-inch metal baking pan. Line the bottom and two sides of the pan with parchment paper (leave an overhang to make it easier to take out of the pan)

2) In a medium bowl, whisk together the sugar, flour, cocoa powder, baking powder and salt.

3) Add the oil, milk, vanilla and egg. Whisk until well combined.

4) Pour the batter into the prepared pan and spread evenly.

5) Bake until a wooden pick inserted in the center comes out mostly clean, 20 to 25 minutes.

6) Let the brownies cool in the pan, then cut into rectangles with 2”x3” cutter.

7) Place the pretzels, candy eyes and red M&Ms onto the rectangles and serve!

Download the Home & Family Holiday Cookbook HereGet more information about this episode >>

Check out more delicious recipes at the Home & Family Pinterest Page

Apple-Mint Lamb Chops
17 of 19
Apple-Mint Lamb Chops

Ingredients for Apple-Mint Salsa

  • ½ cup packed dark brown sugar
  • 1 tablespoon light corn syrup
  • ½ cup water
  • 1 Granny Smith apple, unpeeled, diced into ¼ inch cubes
  • ¼ cup firmly packed fresh mint leaves
  • 1 tablespoon apple cider vinegar
  • Salt

Ingredients for Lamb Chops

  • 2 tablespoons whole
  • black peppercorns
  • 4 garlic cloves
  • 2 tablespoons chopped
  • fresh thyme
  • 2 tablespoons chopped
  • fresh rosemary
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons chopped fresh sage
  • 2 teaspoons chopped fresh oregano
  • ½ cup plus 2 tablespoons
  • Extra virgin olive oil
  • Salt
  • 2 racks of lamb(about 2 pounds total), sliced into individual chops (or buy 2 pounds individual lamb chops)

Apple Mint Lamb Chops - Home & Family

Directions for Salsa

1) For the apple-mint salsa, put the sugar, corn syrup, and water in a heavy medium pot and bring to a boil.

2) Add the diced apple and cook, stirring occasionally, until thickened, about 10 minutes. Add the mint and vinegar and stir to combine. Season to taste with salt.

Directions for Lamb Chops

1) For the lamb chops, place the whole peppercorns in a molcajete and grind until coarse.

2) Transfer to a small bowl and set aside.

3) Place the garlic cloves in the molcajete and grind until it becomes a paste.

4) Combine the garlic with the pepper. Add the herbs to the

5) Molcajete and mash until coarse. Add the herbs to the pepper and garlic and mix to combine. Add ½ cup of the olive oil to the herb and garlic paste and season to taste with salt.

6) Place the lamb chops on a work surface and season each side with salt.

7) the herb and garlic paste on both sides of the lamb chops.

8) Heat the remaining 2 tablespoons olive oil in a grill pan over high heat. Add the chops and sear for about 2 minutes per side for medium doneness.

9) Transfer the chops to a platter and serve with the apple- mint salsa.

Download the Home & Family Holiday Cookbook HereGet more information about this episode >>

Check out more delicious recipes at the Home & Family Pinterest Page

Stuart O'Keefe's Shepherd's Pie
18 of 19
Stuart O'Keefe's Shepherd's Pie


  • 3 lb. boneless beef short ribs, cut into 1-inch cubes
  • 1/3 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 tablespoon ground pepper
  • 3 tablespoons canola oil
  • 1 1/2 cups red wine
  • 1 large yellow onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 carrots, peeled and cut into 1/2-inch pieces
  • 2 celery stalks, cut into 1/2-inch pieces
  • 1 cup green peas, frozen
  • 1 tablespoon tomato paste
  • 1 1/4 cups beef stock
  • 3 fresh thyme sprigs
  • 2 large russett potatoes, washed and cut into 1/8-inch slices
  • 1/2 cup unsalted butter, melted

Shepherd's Pie - Home & Family


1) Preheat oven to 400°F.

2) Toss the beef with the flour, salt and pepper to coat evenly in a bowl. Set an electric pressure cooker to “brown/saute" and heat the canola oil. Brown half the beef on all sides, 3 to 4 minutes. Set aside. Repeat with the remaining beef.

3) Add the wine to the pressure cooker and bring to a simmer, stirring to scrape up the browned bits. Add the beef, onion, garlic, carrots, celery, peas, tomato paste, stock and thyme and stir to combine. Cover and cook on "high" for 25 minutes.

4) Release the pressure. (If the liquid is too thin, transfer the beef and vegetables to a baking dish, set the pressure cooker to "brown" and cook until the liquid is reduced to the desired consistency) Pour the liquid over the beef and vegetables in a 2 quart baking dish.

5) Top with potatoes, overlapping slices. Season potatoes with salt and pepper and brush with butter. Bake until potatoes are browned around edges and tender when pierced with a knife, 40 to 45 minutes. Let cool 10 minutes before serving.

Download the Home & Family Holiday Cookbook HereGet more information about this episode >>

Check out more delicious recipes at the Home & Family Pinterest Page

Southern Pecan Pie
19 of 19
Southern Pecan Pie

Ingredients for Pie Crust

  • 2 cups all-purpose flour
  • ½ teaspoon kosher salt, heaping
  • 1 ½ tablespoon granulated sugar
  • 2 tablespoons vegetable shortening, chilled
  • ½ cup very high quality unsalted butter, cold or frozen cut into 1/4 –inch squares
  • 4 tablespoons ice water

Ingredients for Pie Filling

  • 1 stick butter, room temperature
  • ½ cup light corn syrup
  • ½ cup dark corn syrup
  • 2 tablespoons organic honey
  • 1 cup granulated sugar
  • 3 large eggs, beaten
  • 1 teaspoon lemon juice
  • 1 ½ teaspoon pure vanilla extract
  • 1 cup pecans, chopped
  • dash of salt

Directions for Pie Crust

1) In a food processor, combine flour, salt, and sugar. Pulse to combine. Add shortening and butter and pulse 6 times until mixture resembles coarse meal (if necessary, add up to 1/4 cup of water, 1 tablespoon at a time). To ensure a flaky crust, do not over-process.

2) Transfer half of the dough onto a piece of plastic wrap. Shape dough into a 3/4 inch thick and wrap tightly in plastic.

3) Refrigerate for at least an hour and up to 2 days before rolling out. Repeat with remaining dough. Makes 2 disks.

4) Using a pairing knife, trim dough to a 1-inch overhang and fold under to form a rim. Crimp edges with fingertips and transfer pie shells to refrigerator to chill.

Directions for Pie Filling

1) Preheat oven to 425 degrees. Place butter in a medium saucepan over low heat until it is golden brown. Set aside.

In a large bowl, whisk together corn syrups. Add eggs, honey, sugar, lemon juice, vanilla and salt (in that order).

2) Incorporate butter and mix well. Scatter pecans evenly over bottom of crust, then pour in mixture.

3) Bake for 10 minutes, then lower temperature to 325 degrees and bake for approximately 40 more minutes, or until crust is golden and filling is set.

4) Remove from oven and let pie cool completely, 5 to 6 hours. Serve with whipped cream. Enjoy!

Download the Home & Family Holiday Cookbook HereGet more information about this episode >>

Check out more delicious recipes at the Home & Family Pinterest Page