The Food Network Kitchen App
I am so excited about the new Food Network Kitchen App. If you haven’t already, download the App today and start your three-month free trial. You can get so many recipes and tips for all your favorite Thanksgiving dishes right now!
I hope you caught my LIVE class yesterday. I made a Chocolate-Bourbon-Pecan Pie - we had so much fun. This new online feature allows you to access on-demand cooking classes as well as LIVE cooking classes that invite you to cook along with me, and so many other talented chefs. Plus, the LIVE broadcasts are interactive - you can send in your questions and get them answered in real-time. I am constantly adding content too - I also made delicious eggnog and one of my favorite holiday drinks - a bourbon apple cider sour, made with cider from my own apples grown here at the farm. These two recipes will soon be available on the Food Network Kitchen App. Look out for them!
Enjoy these photos - and be sure to sign up. I know you will find the App so helpful this holiday season. Happy Thanksgiving to all of you.
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- I love bourbon apple cider cocktails. I often serve them during fall parties – all my guests love them.
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- I start with coating the glass rims with sugar. The first step is to dip the rim of the glass in lemon juice. This lemon juice was squeezed from the lemons grown right here at my farm.
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- Then, I dip the glass in sugar. I use Turbinado sugar made from pure cane sugar. Turbinado sugar is a little paler in color than brown sugar with a subtle molasses flavor.
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- Do this with all your glasses – I like to do this before my guests arrive, so they have just enough time to dry and harden.
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- I also like to use sphere-shaped ice cubes. A sphere exposes less surface area for the same amount of volume than a cube of ice. The less surface area, the slower the ice will melt, so less dilution in the drink. These cider ice balls are the perfect size for old-fashioned glasses. You can use an ice ball maker, or my sphere ice ball molds available at Macy’s. https://mcys.co/34CaStS
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- Apple cider is delicious in cocktails. It is the closest thing you can come to eating apples right off the tree. They’re chopped, mashed, and pressed to extract their liquid. The result is a cloudy, caramel-colored drink that’s sweet and tart. I press lots of cider every year from all the apple trees here at the farm – it’s so delicious with or without the alcohol.
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- In the shaker with ice cubes, add the cider, bourbon, and citrus juice. The citrus juice balances the sweetness of the apple cider. Shaking a cocktail will combine the ingredients better than stirring.
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- Strain the liquid over the ice-filled glasses and garnish with slices of citrus. These orange slices were also grown right in my greenhouse.
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- Look out for this class soon on the Food Network Kitchen App – just download the App and see lots of my recipes and classes plus those from other great chefs. Cheers!
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- And don’t forget to put out some cookies when guests arrive at your holiday gathering. Everyone will love this rendition of the Kitchen-Sink Cookie from my book, “Martha Stewart’s Cookie Perfection”. These are filled with dried fruit, toasted nuts, chocolate, rolled oats, and coconut flakes.
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- This book has more than 100 recipes and introduces you to new flavors, textures, and techniques, and incorporates equipment that isn’t traditionally used for making cookies.
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- I also made my own recipe for the most delicious eggnog. I make a big batch of this every year for my Christmas parties.
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- Always use the freshest eggs possible. As some of you may know, I have many chickens here at my farm, so I always have fresh, delicious eggs to use. If you don’t have your own chickens, go to your local farmer’s market – fresh eggs really make a big difference.
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- I make eggnog the old-fashioned way with eggs, sugar, milk, cream and of course, a bit of booze.
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- For this big batch, I beat 12 large egg yolks in a mixer until thick and yellow.
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- The recipe also calls for dark rum, bourbon, and cognac. Download the Food Network Kitchen App and look out for the complete recipe.
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- Before serving, beat 12 large egg whites, and two cups heavy cream separately and then fold together and dollop onto the eggnog with a few sprinkles of nutmeg for a beautiful presentation.
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- This eggnog will surely be a big hit at all your holiday gatherings.
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- And, if you missed yesterday’s LIVE class, I made this flavorful Chocolate-Bourbon-Pecan Pie. It is so good.
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- My class begins with the pate brisee, which you will also find on the Food Network Kitchen App. I have been making this pate brisee for many years and have perfected this crust recipe. It calls for two-and-a-half cups all-purpose flour, one teaspoon kosher salt, one teaspoon granulated sugar, two sticks unsalted butter, and a quarter to a half cup of ice water.
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- My LIVE class was done straight from my kitchen at my Bedford, New York farm. Here I am rolling out the pate brisee. It is my favorite pie crust – so buttery and perfect. Roll the pate brisee out to 11-inches so there is enough extra dough to fold under and decoratively crimp the crust.
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- The filling includes unsalted butter, granulated sugar, dark corn syrup, eggs, bourbon, salt, pecans, and semi-sweet chocolate. Once the pie is made, decorate the top with whole pecan halves. Make this recipe along with me on the Food Network Kitchen App today – and your pie will keep until tomorrow’s big feast.
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- After the pie is completely baked and cooled, place a dollop of whipped cream on top and serve.
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- I made lots of pies for my staff to take home for Thanksgiving – Chocolate-Bourbon-Pecan Pie, Cranberry Tart, Tart au Fromage, and Pumpkin Pie from my November issue of “Living”. I wish all of you a special and very safe Thanksgiving holiday.
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