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COME IN FROM THE COLD, BECAUSE I'M WARMING UP
A COZY HOLIDAY SPREAD IN UNDER 30 MINUTES.
♪♪
Closed Captions provided by Scripps Networks, LLC.
Captioned by Closed Captioning Services, Inc.
YOU KNOW, THE HOLIDAYS ARE A GREAT TIME
TO CATCH UP WITH FRIENDS AND FAMILY.
AND WHEN THE SLEDDING AND THE SKATING
AND THE SHOPPING IS ALL DONE,
NOTHING WILL WARM YOU GUYS UP LIKE THIS MENU.
WE'RE GOING TO MAKE A MULLED CIDER
WITH A LITTLE BIT OF CRANBERRY GOING THROUGH IT
AND A FABULOUS FONDUE WITH TONS OF DIFFERENT DIPPERS.
I'M GONNA START BY PREHEATING THE OVEN TO 400 DEGREES.
THAT'S GONNA BE TO MAKE THESE LITTLE CHICKEN AND SPINACH
AND BACON BITES TO DIP INTO THE CHEESY FONDUE.
I CAN'T WAIT.
FOR THAT, I'M GONNA NEED TO DEFROST 1 10-OUNCE BOX
OF CHOPPED FROZEN SPINACH,
ONE OF THE BEST BARGAINS IN THE STORE.
POP IT INTO THE MICROWAVE FOR A FEW MINUTES.
EXCELLENT. YEAH, IT TAKES A TON OF FRESH SPINACH
TO MAKE ONE BOX OF THE CHOPPED,
ALREADY COOKED DOWN FROZEN SPINACH.
UM, LET'S SEE, I'M GONNA GRAB SOME NICE SMOKY BACON,
SOME CHICKEN TENDERS FOR OUR BITES
WITH THE SPINACH AND BACON AND CHICKEN, OBVIOUSLY.
AND I'M GONNA GRAB FOR VEGGIE DIPPERS--
I'M GONNA GET STARTED WITH SOME RADISHES
AND SOME BEAUTIFUL LITTLE TENDER ASPARAGUS.
I'M GONNA NEED A MEAT BOARD HERE
TO CHOP UP MY BACON AND MY CHICKEN ON
AND A BAKING SHEET AND COOLING RACK.
I'LL SHOW YOU HOW WE USE THAT IN A MINUTE
TO PUT THE CHICKEN INTO THE OVEN ON.
I NEED A LITTLE DISH TO MARINATE THE CHICKEN IN. GRAB THAT.
PUT THESE ALL DOWN LIKE THAT.
OUT OF THE PANTRY,
I WANT A LITTLE POULTRY SEASONING
AND SOME PAPRIKA.
DO I WANT THE SMOKED PAPRIKA OR SWEET?
LET'S JUST DO SWEET.
OKAY, NOW BEFORE I EVEN GET STARTED COOKING,
I'M GONNA MAKE A SETUP
SO THAT I CAN BLANCH THE VEGETABLES,
YOU KNOW, JUST PUT 'EM INTO BOILING, SALTED WATER
FOR A COUPLE MINUTES, AND THEN COLD-SHOCK THEM
SO I STOP THE COOKING PROCESS.
SO I'M GONNA FILL THIS GUY UP, NICE BIG SKILLET.
USING MY OVAL-SHAPE SKILLET
'CAUSE THAT'LL BE GOOD FOR THE ASPARAGUS SPEARS.
YOU'RE GONNA BRING A COUPLE OF INCHES OF WATER TO A BOIL.
SALT IT, AND THEN JUST KEEP THROWING STUFF IN
AND TAKING IT OUT.
AND YOU CAN USE ANY COMBO OF VEGGIES YOU LIKE.
YOU CAN DO BROCCOLI SPEARS, CAULIFLOWER,
GREEN BEANS, ASPARAGUS, WHATEVER LOOKS GOOD TO YOU,
WHITE ASPARAGUS.
THERE WE GO.
AND I'M ALSO GONNA FILL UP A BOWL WITH COLD WATER
AND PUT A LOT OF ICE IN IT
SO WE CAN COLD-SHOCK OUR VEGGIES
AS THEY COME OUT OF OUR JACUZZI,
OUR HOT--OUR HOT BATH.
I LOVE FONDUE BECAUSE IT IS SO MUCH FUN,
AND IT INVITES EVERYBODY TO PARTICIPATE.
IT'S KIND OF LIKE AN ACTIVITY AND A MEAL ALL IN ONE.
AND IT'S EASY. YOU JUST PUT IT OUT, PUT IT OVER A LITTLE HEAT,
AND IT KINDA TAKES CARE OF ITSELF,
SUPER FUN FOR KIDS
AND GROWN-UPS ALIKE.
AND IT'S ESPECIALLY COMFORTING
IF YOU'VE BEEN OUT SLEDDING OR SKIING.
IF YOU'VE BEEN OUT IN THE COLD,
WHAT'S BETTER THAN HOT CHEESY DIP?
COME ON.
HERE WE GO. EXCELLENT.
ALL RIGHT,
NOW LET'S GET WORKING
ON THE CHICKEN AND BACON BITES HERE.
NEED A BOARD TO CHOP UP THE CHICKEN AND THE BACON ON.
I NEED A LITTLE MARINADE DISH HERE.
IT'S NOT REALLY A MARINADE.
IT'S JUST DRESSING THE CHICKEN, REALLY.
PUT SOME OLIVE OIL IN HERE...
SOME POULTRY SEASONING,
WHICH WE ALWAYS HAVE LEFT OVER FROM THANKSGIVING, RIGHT?
I'LL BE WITH YOU IN A SECOND, SPINACH.
A LITTLE PALM FULL OF POULTRY SEASONING IN THERE...
A LITTLE BIT OF PAPRIKA...
SOME SALT
AND PEPPER.
THERE WE GO.
LET'S MIX THAT UP A LITTLE BIT.
GONNA NEED A COUPLE OF KNIVES,
ONE TO DEAL WITH THE MEAT WITH.
LET'S WHISK THIS TOGETHER.
TOSS THE CHICKEN AROUND IN THAT.
NOW LET'S GET THE SPINACH.
NOW YOU PUT A CLEAN DISH TOWEL OUT.
PUT YOUR SPINACH DOWN INTO THAT.
CLOSE IT ALL UP,
AND JUST WRING OUT ALL THAT JUICE.
THEN YOU JUST LOOSEN IT UP AND SEPARATE IT
AS YOU'RE MAKING THESE LITTLE BITES.
THEY'RE ACTUALLY PRETTY BIG BITES.
PUT THIS RIGHT NEXT TO THE BOARD
SO I CAN JUST GRAB IT.
I DEFROSTED IT ON HIGH,
SO, OF COURSE, THE MIDDLE IS STILL REALLY COLD,
AND THE EDGES ARE, LIKE, SCREAMING HOT, BUT WHATEVER.
I WANTED TO KINDA MOVE THINGS ALONG HERE
SO I COULD SHOW YOU GUYS THIS.
OKAY, SO I HAVE 12 CHICKEN TENDERS.
THAT'S ABOUT 2 POUNDS,
SO I NEED 12 SLICES OF BACON.
BUT KNOWING ME,
I WILL PROBABLY CHEAT AND EAT AN EXTRA PIECE OF BACON,
SO I'M GONNA COUNT OUT 13.
ONE, TWO, THREE, FOUR...
(whispers) SIX, SEVEN, EIGHT, NINE, TEN...
(normal voice) THERE'S 13 THERE.
HALVE THE BACON.
SO THESE ARE GONNA BE EXTRAS.
THIS LITTLE PIECE HERE--THIS IS FOR MY SNACKING PLEASURE.
I'M JUST GONNA PUT THOSE ON THE EDGE.
NOW YOU CAN USE A SLOTTED BROILER PAN FOR THIS PROJECT,
OR YOU COULD DO WHAT I DID HERE
AND MAKE ONE OF THESE LITTLE SETUPS,
WHERE YOU TAKE A COOLING RACK
AND PUT IT ON TOP OF THE BAKING SHEET.
TAKE MY RING OFF HERE. UM, AND THAT WAY,
THE FAT WILL FALL AWAY,
AND THE HEAT CAN GET ALL THE WAY AROUND THE CHICKEN,
BACON AND SPINACH BITES.
12 TENDERS.
I'M JUST GONNA SHOW YOU ONE HERE.
THEN I CAN CONTINUE TO WRAP THEM,
HOPEFULLY GET THEM INTO THE OVEN PRETTY QUICKLY FOR YA.
BUT HERE'S HOW IT GOES.
I'LL SHOW YOU ONE BEFORE WE HAVE TO GO TO BREAK.
TURN THE CHICKEN IN ITS DRESSING.
PUT A LITTLE DAB OF THE CHOPPED SPINACH ON TOP.
JUST A DAB WILL DO YA.
TAKE A PIECE OF BACON.
WRAP IT AROUND THE SPINACH,
AND PUT IT SEAM SIDE DOWN ON YOUR BAKING SHEET.
SIMPLE AS THAT. I'M GONNA KEEP WRAPPING AND ROLLING CHICKEN.
I'LL MEET YOU GUYS BACK HERE IN A COUPLE.
HEY, GUYS, WELCOME BACK.
JUST WASHING UP FROM ROLLING UP OUR CHICKEN.
WE'RE MAKING A FONDUE, PERFECT FOR A COLD WINTER'S DAY,
YOU KNOW, ESPECIALLY AROUND THE HOLIDAYS,
WHEN YOU HAVE SO MANY FAMILY AND FRIENDS IN TOWN.
THEY'RE ALL COMING AND GOING ALL DAY LONG.
THIS IS A SIMPLE AND DELICIOUS, REALLY FUN MENU,
SOME NICE HOT CIDER
AND A BEAUTIFUL BIG POT OF CHEESY FONDUE DIPPING SAUCE.
TO GO ALONG WITH IT, I'VE GOT SOME CHICKEN TENDERS HALVED.
I PUT SOME DEFROSTED, CHOPPED, FROZEN SPINACH ON TOP,
WRAPPED EVERYBODY UP WITH SOME BACON.
I'M GONNA POP IT INTO THE OVEN.
DON'T KEEP OPENING THE DOOR.
LET IT GO A GOOD 20 MINUTES OR SO.
OKAY.
MEANWHILE, I'M GONNA START ON THE VEGGIES FOR OUR FONDUE DIP.
I'VE GOT MY WATER,
A FEW INCHES OF WATER IN A NICE BIG DEEP SKILLET
THAT'S COME UP TO A BOIL.
I'M GONNA LIBERALLY SALT THE WATER,
A LITTLE OVER THE SHOULDER FOR LUCK.
AND YOU CAN GET ANY SELECTION OF VEGGIES THAT LOOK GOOD TO YOU
AT THE PRODUCE DEPARTMENT THAT DAY.
I'VE GOT SOME BEAUTIFUL RADISHES HERE,
GAVE 'EM A RINSE WHEN I BROUGHT 'EM HOME.
JUST TRIMMED OFF THE TOPS.
AND I THINK IT LOOKS SO PRETTY, PRESENTATION-WISE,
TO JUST KINDA LEAVE 'EM AS IS.
IF THIS DOESN'T APPEAL TO YOU AND YOUR AESTHETIC,
YOU CAN TRIM OFF THE LITTLE TOPS IF YOU LIKE.
I JUST TRIM OFF THE GREENS AND GIVE 'EM A RINSE.
WE'RE GONNA DROP THESE GUYS IN THERE.
I'M DOING A COUPLE AT A TIME
SO THEY DON'T SPLATTER ME WITH THE SCALDING WATER.
YOU JUST TURN THE BAGGY UPSIDE DOWN.
WELL, IT'LL BE THE EQUIVALENT OF YOU DOING A CANNONBALL
IN THE SUMMER POOL,
ALTHOUGH THIS IS SCREAMING HOT
AND WON'T BE AS REFRESHING.
AND WE'LL JUST LET THOSE GUYS BOIL A COUPLE OF MINUTES.
AND THEN I'VE GOT MY COLD WATER BATH RIGHT HERE READY TO GO.
LET'S GET TO WORK ON OUR CIDER SO IT'S GOT SOME FLAVOR.
I'M MAKING A CRAN-APPLE MULLED CIDER.
SO GRAB SOME ALL-NATURAL CRANBERRY JUICE,
SOME NICE CLOUDY ORGANIC APPLE CIDER.
AND THEN OUT OF THE FREEZER,
I'VE GOT SOME WHOLE CRANBERRIES.
THIS IS REALLY JUST FOR THE AESTHETIC.
AGAIN, THIS IS FOR GARNISH.
BUT EVERY THANKSGIVING, WE HAVE LEFTOVER CRANBERRIES,
'CAUSE WE BUY THREE OR FOUR BAGS,
MAKE UP A TON OF CRANBERRY SAUCE.
WE LIKE CRANBERRY SAUCE WITH CHICKEN.
WE LIKE CRANBERRY SAUCE IN THE SUMMERTIME
IN BARBECUE SAUCE AND STUFF.
SO I ALWAYS HAVE SOME ON HAND.
AND SOME GINGER ROOT, WHICH I PEEL UP AND KEEP IN THE FREEZER
SO IT DOESN'T SHRIVEL UP.
'CAUSE WHEN YOU BUY GINGER ROOT,
YOU ALWAYS END UP BUYING, WELL, TOO MUCH, QUITE FRANKLY.
YOU JUST GRAB A BIG PIECE OF ROOT.
YOU ONLY NEED, LIKE, AN INCH OR 2.
AND I FIND YOU GET THE LONGEST SHELF LIFE OUT OF IT
TO JUST CLEAN IT ALL UP AND POP IT IN THE FREEZER.
THEN YOU ACTUALLY USE THE WHOLE THING,
INSTEAD OF ENDING UP THROWING HALF OF IT AWAY.
THERE WE GO.
SO EVERYBODY GOES INTO THE POOL,
COUPLE OF CUPS OF CRANBERRY.
FILL UP YOUR POT WITH SOME NICE CLOUDY CIDER.
I THINK THAT'S ALL I CAN SAFELY FIT IN THERE.
A LITTLE BIT OF JUICE LEFT FOR MORNING.
COUPLE OF HANDFULS OF CRANBERRIES, WHICH WILL CRACK
AND LOOK REALLY PRETTY FLOATING AROUND IN THE MUGS LATER.
JUST SEAL THAT BACK UP.
GOOD TO GO.
I'M GONNA GET THESE RADISHES OUT OF HERE
BEFORE THEY LOSE THEIR PRETTY COLOR.
HERE WE GO.
COLD-SHOCK 'EM TO STOP THEIR COOKING PROCESS.
JUST TAKING THE EDGE OFF THEM, REALLY.
AND I'M JUST GONNA LEAVE THIS UP TO A BOIL HERE.
I'M GONNA DROP THE ASPARAGUS IN IN A MINUTE,
ONCE WE FINISH UP OUR CIDER.
I WANT TO GET THAT CIDER MULLING.
SO INTO OUR POT THERE WITH OUR CRANBERRY JUICE,
OUR CLOUDY APPLE CIDER AND OUR WHOLE CRANBERRIES.
I'M GONNA THROW A COUPLE CINNAMON STICKS
AND A NICE CHUNK OF GINGER,
WHICH WILL MAKE IT A LITTLE SPICY AND SUPER DELISH.
WHOO.
YEAH, WHEN YOU THROW THE GINGER IN THE FREEZER,
IT'S AWESOME, BECAUSE WHEN YOU COOK WITH IT
AND YOU NEED IT MINCED OR FINELY GRATED,
IT'S EVEN EASIER WHEN IT'S FROZEN.
SO I'M JUST GONNA POP THAT RIGHT BACK IN THE FREEZER.
AND THEN I'M GONNA TAKE A NICE LONG PEEL
OF ORANGE
AND STICK A COUPLE OF CLOVES IN IT
SO IT'S EASIER TO FISH OUT THE CLOVES.
NOW IF JOHN WERE HERE, I WOULD PROUDLY SKIP THIS PART,
'CAUSE FOR WHATEVER REASON, JOHN DOES NOT LOVE CLOVES.
I THINK IT GOES BACK TO ARTS AND CRAFTS
WHEN HE WAS A LITTLE KID... (laughs)
AND HE HAD TO MAKE ALL OF THOSE, YOU KNOW, ORANGES
STUDDED WITH THE DIFFERENT PATTERNS OF CLOVES,
WHICH WAS TOO DETAIL-ORIENTED FOR HIM, AND IT ANNOYED HIM.
SO NOW HE JUST DOESN'T LIKE THE FLAVOR OR THE AROMA.
SO HONEY, WHEN I MAKE THIS FOR US AROUND THE HOLIDAYS,
I PROMISE NO CLOVES.
BUT MEANWHILE,
A COUPLE OF CLOVES WILL ADD TONS OF FLAVOR TO YOUR MULL.
AND BECAUSE I LIKE TO JUST BE ABLE
TO FISH OUT THE PEEL AND THE GINGER ROOT--
I DON'T WANT TO HAVE TO STRAIN EVERYTHING,
AND IT LOOKS SO PRETTY TO LADLE IT
WITH THE CRACKED CRANBERRIES--
I PUT THE CLOVES RIGHT IN SO IT'S EASY TO GET 'EM OUT.
HERE WE GO. WE'LL JUST BRING THAT UP TO A BOIL.
AND THEN WE'LL DROP THE HEAT DOWN
AND JUST LET IT BUBBLE AWAY TILL EVERYBODY'S READY FOR IT.
YOU KNOW, IT'S THE FRAGRANCE OF THIS WHOLE MEAL
THAT'S JUST FANTASTIC.
YOU SMELL THE MELTED FONDUE CHEESE POT
AND THE BACON IN THE AIR FROM THE CHICKEN BITES THAT WE MADE
AND THE AROMA OF THE CINNAMON STICKS
AND THE CLOVES AND THE CITRUS.
OH, IT'S FANTASTIC.
AND THAT'S WHAT'S SO GREAT ABOUT THE HOLIDAYS.
EVERYBODY'S COMING AND GOING,
BUT THERE'S A REALLY WARM SPIRIT IN THE AIR.
INCIDENTALLY, GUYS, YOU CAN SAVE THE ENDS,
THE TOUGH ENDS OF YOUR ASPARAGUS,
AND BOIL 'EM UP, AND THEY'LL FLAVOR
SOME VEGETABLE OR CHICKEN STOCK FOR YOU,
AND YOU CAN MAKE A NICE CREAM OF ASPARAGUS SOUP.
SO PUT THOSE OFF TO THE SIDE.
I'VE GOT THESE BEAUTIFUL LONG, TENDER SPEARS HERE.
I'M GONNA DROP THESE GUYS IN.
I'M GONNA FISH THE RADISHES OUT OF THE COLD SHOCK.
JUST LET THE ASPARAGUS GO IN THERE A MINUTE OR TWO.
DON'T OVERCOOK IT.
I'LL MEET YOU GUYS RIGHT BACK HERE IN A COUPLE.
♪♪
HEY, GUYS, WELCOME BACK.
I'M JUST SHREDDING UP A TON OF CHEESE FOR OUR FONDUE,
WHICH I SOMETIMES CALL FUN-DUE, KINDA TONGUE-IN-CHEEK,
BECAUSE IT'S SO MUCH FUN TO EAT FONDUE.
I'M WORKING ON A MEAL THAT YOU COULD SERVE AROUND THE HOLIDAYS.
I MEAN, WE ALL FORGET THAT FAMILY AND FRIENDS COME TO TOWN,
AND THEY'RE THERE FOR MORE THAN JUST THE ONE OR TWO BIG MEALS
THAT YOU'VE GOT PLANNED.
YOU GOTTA FEED EVERYBODY FOR SEVERAL DAYS.
SO THIS IS A GREAT MEAL WHEN PEOPLE ARE IN AND OUT
SKATING AND SLEDDING AND SKIING AND SNOWBOARDING.
IT'S A COME-IN-FROM-THE-COLD KINDA EASY MENU
THAT CAN ADJUST TO FEED, WELL, AS MANY PEOPLE AS YOU WANT.
YOU KNOW, BUY A FEW EXTRA BRICKS OF CHEESE,
AND YOU CAN KEEP WHIPPING UP ANOTHER POT OF FONDUE.
SO I'VE GOT A COMBINATION HERE OF EMMENTALER,
YOU KNOW, A NICE GOOD QUALITY SWISS.
I GOT A 3/4-POUND CHUNK OF THAT.
AND I'M WORKING ON A NICE NUTTY GRUYèRE, ABOUT THE SAME AMOUNT,
ABOUT 3/4 OF A POUND OF GRUYèRE.
AND IT'S TRICKY WHEN YOU GET DOWN TO THE END.
BE VERY CAREFUL WITH YOUR BOX GRATER AND YOUR FINGERTIPS.
YOU DON'T WANT PEOPLE CALLING YOU LEFTY.
YOU DON'T WANT TO LOSE ANYTHING IN THERE.
OKAY.
I'VE GOT A CUP AND 3/4 OF WHITE WINE
THAT I'VE BEEN HEATING UP OVER THE BREAK.
I'M GONNA TURN IT UP A LITTLE BIT 'CAUSE WE'RE NOW READY.
ONCE IT COMES UP TO A BUBBLE,
YOU'RE READY TO START STIRRING THE CHEESE IN
IN A FIGURE-EIGHT FASHION.
NOW NORMALLY, WHEN YOU MAKE A CLASSIC SWISS FONDUE,
YOU USE, UM, KIRSCHWASSER.
YOU USE A CHERRY-FLAVORED BRANDY.
USE WHITE WINE IN THE SAME AMOUNT OF EVERYTHING
WE'VE GOT GOING ON.
BUT BECAUSE WE'VE GOT HOT MULLED CIDER GOING ON,
I THOUGHT I'D USE APPLE BRANDY IN THIS.
I NEED ABOUT A 1/3 OF A CUP OF THAT.
I'M JUST GONNA EYEBALL IT.
AND INTO THE BRANDY,
I'M GONNA MIX A LITTLE CORNSTARCH.
YOU NEED ABOUT A TABLESPOON AND A 1/2.
AND YOU DON'T WANT THAT TO CLUSTER UP,
SO I'M GONNA SPRINKLE IT IN
AND THEN MIX IT IN WITH A FORK
INTO THE APPLE BRANDY.
IT'S GONNA WORK OUT ALL THE LITTLE LUMPS AND STUFF
SO IT DOESN'T CLUMP UP
WHEN YOU ADD IT INTO THE CHEESE.
BEAUTIFUL. WINE IS UP TO A BUBBLE. EXCELLENT.
WE'RE GONNA ADD IN A LITTLE SQUIRT OF LEMON JUICE.
NOW NORMALLY, WHEN I MAKE A CLASSIC FONDUE,
I RUB THE INSIDE OF THE POT WITH GARLIC.
I KINDA SKIPPED OVER THAT,
'CAUSE GARLIC AND APPLE BRANDY, MM, DIDN'T ADD UP IN MY HEAD.
SO YOU STIR THIS IN A FIGURE-EIGHT MOTION,
BIG HANDFULS OF CHEESE AT A TIME
TILL IT'S ALL INCORPORATED.
YOU MIGHT HAVE TO START THIS IN A DIFFERENT POT.
MY FONDUE POT YOU CAN LITERALLY COOK IN.
YOU DON'T HAVE TO TRANSFER IT ANYWHERE.
THEN YOU JUST LIGHT THE LITTLE STERNO UNDERNEATH IT
AND TRANSFER IT RIGHT FROM THE STOVE TO THE TABLE.
IF YOUR FONDUE POT-- DOUBLE-CHECK ON THE SIDE--
CAN'T GO ON THE STOVETOP--
SOME OF THEM ARE JUST THERE FOR KEEPING IT WARM--
YOU'RE GONNA HAVE TO DO A LITTLE TRANSFER.
THAT'S ALL.
I'M GONNA SEASON THIS UP
ONCE ALL OF THE CHEESE IS INCORPORATED--
JUST GONNA SHOW YOU, IN CASE I HAVE TO TAKE A QUICK BREAK--
WITH SOME NUTMEG, JUST A PINCH OR TWO OF CAYENNE PEPPER.
JUST ADDS A LITTLE SOMETHING, A LITTLE KICK.
I'M JUST GONNA KEEP WATCHING THIS CHEESE MELT, BASICALLY.
WE'VE GOT CHICKEN COMING OUT OF THE OVEN RIGHT AFTER THIS
AND A COUPLE MORE DIPPERS.
I'LL SHOW YOU RIGHT AFTER.
♪♪
HEY, GUYS, I PROBABLY LOOK PRETTY FUNNY TO YOU
STANDING HERE WITH THIS HUGE GRIN ON.
BUT I'M JUST SO HAPPY ABOUT THE IDEA
OF DUNKING CRUSTY BREAD INTO A BATH OF HOT CHEESE.
I WAS JUST GETTING REALLY EXCITED.
I MADE A MEAL TODAY THAT'S SUPER SIMPLE.
YOU CAN SERVE IT PRETTY MUCH ANY HOUR OF THE DAY OR NIGHT.
AND IT'S GREAT TO USE AROUND THE HOLIDAYS
WHEN YOU'VE GOT TONS OF FAMILY AND FRIENDS IN TOWN,
AND EVERYBODY'S OUT SLEDDING AND SKIING AND SNOWBOARDING
AND ALL THAT AND THEY COME IN FROM THE COLD.
WE MADE A HUGE POT OF FONDUE.
I MADE MINE WITH A LITTLE APPLE BRANDY RUNNING THROUGH IT.
HEADS UP, IF YOUR FONDUE ISN'T COMING TOGETHER
AND GETTING SUPERTHICK FOR YOU--
LET ME JUST SHOW YOU HERE. I'LL STICK A SPOON IN
AND SHOW YOU THE CONSISTENCY YOU'RE LOOKING FOR--
YOU CAN ADD A LITTLE BIT MORE OF THE CORNSTARCH.
JUST DISSOLVE IT IN YOUR APPLE BRANDY,
ANY LIQUID REALLY, EVEN IN WATER, AND POP IT IN.
THIS IS WHAT YOU'RE LOOKING FOR,
THAT NICE SPOON-ABLE, COATED-SPOON CONSISTENCY.
AND THIS IS A COMBINATION
OF THE GRATED GRUYèRE AND EMMENTALER,
NICE GOOD QUALITY SWISS CHEESE.
WE STARTED OUT WITH A CUP AND A 1/4 OF DRY WHITE WINE FIRST,
BROUGHT THAT UP TO A BUBBLE,
ADDED A SPLASH OF LEMON JUICE, MELTED OUR CHEESE IN.
AND THEN YOU SEASON IT WITH NUTMEG.
I LIKE TO DO A LOT OF FRESHLY GRATED NUTMEG
AND JUST A PINCH OR TWO OF CAYENNE PEPPER--
IT'S DELICIOUS--AND OF COURSE, THE APPLE BRANDY, IN THIS CASE.
IN TRADITIONAL, YOU WOULD USE KIRSCHWASSER CHERRY BRANDY.
I JUST PILE UP
SOME NICE SALTY PRETZEL RODS,
AND I'VE GOT MY CRUSTY BREAD HERE ALL CUBED UP,
ANY SELECTION OF VEGGIES YOU LIKE.
I'VE PUT OUT SOME PICKLED ONIONS
AND SOME LITTLE BABY GHERKINS FOR DIPPING.
WE GOT OUR SPICY RADISHES, OUR BEAUTIFUL ASPARAGUS SPEARS.
YOU COULD USE BROCCOLI, CAULIFLOWER,
WHATEVER LOOKS GREAT TO YOU IN THE PRODUCE DEPARTMENT.
IN THE OVEN, OUR STAR--
WE'VE GOT OUR CHICKEN AND BACON BITES
WITH A LITTLE BIT OF SPINACH.
I TOOK DEFROSTED SPINACH AND PILED IT ON TOP OF CHICKEN
SEASONED WITH POULTRY SEASONING AND A LITTLE PAPRIKA.
OH, SMELLS AMAZING.
I WRAPPED THEM UP IN BACON,
A LITTLE SALT AND PEPPER ON THE CHICKEN, AS WELL,
AND JUST A LITTLE TINY BIT OF SPINACH UP ON TOP.
YOU KNOW, SADLY, I SEE THAT MY DIABOLICAL PLAN
OF HAVING AN EXTRA SLICE OF BACON TO SNACK ON
DID NOT WORK OUT SO WELL.
I SEEM TO HAVE FORGOTTEN
THAT BACON COOKING WITHOUT ANYTHING UNDERNEATH IT--
WELL, IT COOKS A LITTLE BIT FASTER
THAN BACON WRAPPED AROUND CHICKEN AND SPINACH.
REMEMBER I DID THAT LITTLE SNACKING PIECE?
LOOK AT IT. OH, IT'S LONG GONE.
OH, WELL, WEE-WA.
SERVES ME RIGHT. GOT THESE GUYS PILED UP.
OH, AND I'VE GOT THE CIDER MULLING, TOO.
THERE WE GO. DROP THAT OVER THERE.
HIDE MY BURNED BACON DOWN HERE.
THE CIDER WAS MULLING AWAY WITH A HUGE CHUNK OF GINGER.
I'M JUST GONNA FISH THAT OUT.
AND MY CURL--
MAYBE THE TONGS WOULD ACTUALLY BE EASIER.
MY CURL OF ORANGE PEEL STUDDED WITH CLOVES--
PULL ALL THAT OUT.
WE'VE GOT A COMBINATION OF ALL-NATURAL CRANBERRY JUICE,
NICE CLOUDY CIDER AND SOME FRESH CRANBERRIES
THAT CRACKED UP WHILE IT WAS MULLING.
CINNAMON STICKS IN THERE-- SMELLS FANTASTIC.
I'M ALL OUT OF TIME FOR TODAY, GUYS.
I'M RACHAEL RAY. THANKS FOR SPENDING 30 MINUTES WITH ME.
AND REMEMBER, YOU'VE ALWAYS GOT TIME FOR A GREAT MEAL,
EVEN AROUND THE HECTIC HOLIDAYS.
ENJOY.
MMM.