As carolers across the country are singing “It’s the Most Wonderful Time of the Year,” it is also the busiest time of year for some. Whether it’s the challenge of planning or the cost of entertaining that keeps you from playing host, Sandra Lee, bestselling author and Food Network star will show you exactly how to create a heart-warming, tummy-filling, memory-making holiday party with ease.

In satellite interviews Tuesday, December 16, The Emmy-nominated Food Network star shared with your viewers her favorite creative recipes and entertaining tips straight from her new book Money-Saving Meals, in stores in time for the holiday season.

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To get this recipe visit http://www.theclassygourmet.com/news/default.asp

and scroll down to Youtube Video Article.

For other recipes visit the following link to the recipe page:

http://www.theclassygourmet.com/recipes/default.asp

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Watch our Kraft Kitchen Expert demonstrate how these tasty appetizers come together in minutes. Follow our simple Easy Party Appetizers video and you’ll get entertaining ideas that don’t need measuring and only require a handful of ingredients. Remember, there are many other videos here and on the http://www.KraftFoods.com website. Bon appetit!

Get more recipes: http://www.kraftfoods.com/kf/cookingschool/videos/videoplayer.htm?vid=848

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Delicious food is enhanced by pairing it with the right drink. While wine is fine and soda is swell, its often the overlooked beer that may complement your holiday meal perfectly. Over 13,000 brands of beer are available to American consumers from coast to coast- that means there is definitely something for every palate-even the most persnickety.

Beer Specialist Bill Catron is available complete with a table full of beer and food and will show your viewers how to pair holiday foods with beer. He can also talk about the history of beer and why its an American classic.

Talent/Guest: Bill Catron, Beer Specialist

Bill Catron started learning about beer as a hobby. He always knew that there was more to beer than what he found in the coolers of his friends backyard cookouts. His passion for it started while he was working in the cheese department of a high-end grocery store. His curiosity later launched him into the position of beer specialist in that store. In 2007, looking to use his years of knowledge and experience with beer to the fullest, Catron accepted the position of beer specialist at Brasserie Beck in Washington, DC, a restaurant that boasts more than 100 labels of beer on the menu. Catron has so excelled in his knowledge of beer, he was knighted by The Knighthood of the Brewers Mashstaffs, the direct descendant of Belgiums ancient brewers guild.

turkey pot pie beer croquettes salad Thanksgiving Leftovers Recipes? bisquick leftover recipes ala king leftovers food h

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Roasted Herbed Turkey

2 Lemons

Dijon Mustard

1 cup Soy Sauce (I use low sodium soy sauce)

Nice handfuls each of rosemary, basil, thyme and sage

Preheat oven to 350° Make sure to remove the neck, gizzards, heart & liver then rinse & pat dry the turkey – placing it in a roasting pan either with a lid or you will need heavy duty foil to tent over the turkey while it is roasting. Next slather dijon mustard all over the turkey generously, I like to get up underneath the skin & coat the meat with it, making sure to get the skin loose so that we will be able to put the herbs under the skin when we’re ready to really infuse the herb flavors into the bird. Next, roll the lemons across the counter several times to loosen the fruit & juice from the rind, then cut into quarters & squeeze over the turkey, place rinds into the cavity of the bird. Next, gently pour the soy sauce over the turkey to coat it thoroughly but being careful not to wash off the dijon mustard.  Now it’s time to stuff herbs under the skin but make sure the skin continues to cover the bird & herbs. Then place herbs all over the outside of the bird, as well. You can keep some herbs back to use as garnish, if you like. Now cover with a lid or if you have foil, tent the foil over the bird tightly.  Depending on the size of your bird, you’ll want to roast for several hours until the internal temperature of the thigh meat has reached 180°.  Approximately 30 minutes before the bird is done cooking, you will want to check and see if it is browning, if it isn’t browning, then you’ll want to remove the lid or the foil. Now, make sure to baste frequently so you’ll keep the exposed breast meat from drying out on you.  This makes one of the most juicy, suculent and tasty turkeys you will ever put in your mouth.  Serve this with all your normal holiday sides.

I’ll be posting wonderful holiday recipes over the next few days & weeks so be sure to come back often. 

Here are the links to check out my turkey roasting & carving videos:

http://www.youtube.com/watch?v=4DDm3W9aWUg

http://www.youtube.com/watch?v=UKSZouKvRZQ

Entertaining in the 00′s

Pity the modern hostess. She used to plan an event according to her budget and culinary skills. But now religious restrictions, ethical quandries, and food allergies monopolize her party menu!

With this in mind, I am starting a series on “What Your Guests Won’t Eat”.  I know that many of us truly enjoy the company of people who eat differently than us, and do want to feed them food that they can eat! Hopefully these posts will help you to do just that.

Vegetarianism and Veganism

Most of us know at least a few people who are vegetarians or vegans, and so creating menus to feed people who restrict or eliminate animal products from their diet. Fortunately, however, veganism and vegetarianism are probably the easiest “special” diets to accommodate!

Vegetarians and vegans are people who restrict (or eliminate) animal products from their diet. Vegetarians do not eat animal parts (i.e. meat, fats, or by-products such as gelatin) but they might consume dairy, eggs, and/or honey. Vegans do not consume any product derived from animals: In addition to meat, they will not consume eggs (including fish eggs),  dairy, and (in many cases) honey.

(Note: Occasionally you might know someone who identifies as a vegetarian but who eats fish and/or seafood. These folks are more properly known as pescetarians. In my experience, pescetarians may only eat fish and/or seafood occasionally, so don’t assume that they will expect fish or seafood to be on the menu. Conversely, some people may describe themselves as vegetarian, but are in fact vegan.)

How do I Find out If a Guest is Vegetarian or Vegan

The best way to find out if any of your guests are vegetarian or vegan is to simply ask if they have any dietary restrictions. If you already know that a guest is vegetarian or vegan, you should clarify what they will/won’t eat prior to your event.

Cooking from Scratch

The least expensive way to accomodate a vegetarian or vegan guest is to prepare your meal from scratch. You will have the most control over what goes into the food and will be able to consult with your friend if necessary. There are plenty of vegan/vegetarian recipes online, and there are numerous discussion forums for vegans and vegetarians who will most likely be very willing to assist you in planning your menu.

One thing to keep in mind is that there are many condiments, sauces, and beverages that may appear to be vegetarian or vegan, but do contain animal products. For example, some beers, wines, and spirits are prepared using animal products.

Catering and Prepared Foods

If you are ordering food from a caterer/restaurant or using prepared foods, you need to be careful to make sure that the food is truly vegetarian/vegan. There are a number of food additives and preservatives that may be derived from animal sources. Best to bring a list like this one when you go shopping for prepared foods.

About Fake Meat

There are a number of meat substitutes on the market (i.e. veggie burgers and tofu dogs, etc). But many vegetarians/vegans don’t eat meat because they genuinely don’t care for it (and those who do like meat may not find the fake stuff to be satisfying). So don’t assume that a meat substitute is the best option for your guests.  Again, if in doubt, ask your vegetarian/vegan friend what they would prefer to eat: It may be that an extra veggie side dish or salad would be appreciated more than Tofurky.