Up next in 10
It's the holiday season y'all! This is the first Christmas Paula and Michael celebrate as a married couple and they pay a visit to Bethesda home for boys as a very special couple.
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#pauladeen #fullepisodefriday
Then it's back to the kitchen to cook up Christmas dinner.
Sugar and Nut Glazed Brie
https://www.pauladeen.com/recipe/sugar-and-nut-glazed-brie/
Show More Show Less View Video Transcript
0:00
Hey y'all. I'm Paula Dean and you know
0:03
it may be getting chilly outside, but my
0:05
kitchen is as warm as ever. Today I'm
0:09
cooking a heartwarming holiday meal and
0:11
then I'm going to be paying a special
0:13
visit to some of my friends at the
0:15
Bethesda Home for Boys. But before I can
0:18
get started in the kitchen, Michael and
0:20
I have got to go shopping for a very
0:23
special holiday surprise. Then it's back
0:26
in the kitchen where I'm going to start
0:28
on my Christmas dinner. And the first
0:29
thing I'm going to be making is a sweet
0:31
and savory sugar and nut glazed bree.
0:34
And then for the main course, I'm fixing
0:36
pork tenderloin with root vegetables.
0:39
And for dessert, I'm making white
0:41
chocolate cherry chunkies. And these
0:44
cookies are going to warm you from the
0:46
inside out. So y'all gather your family
0:48
around the fire and get ready to be
0:51
filled with love and holiday cheer. It's
0:54
a very special Christmas. This is the
0:57
first Christmas that Michael and I will
0:59
have spent together as man and wife. Our
1:02
marriage took place at a very special
1:04
place in Savannah, Bethesda's Home for
1:07
Boys, and it's the oldest working
1:09
orphanage in America. So, Michael and I
1:13
are going to give back today. But before
1:15
we do that, Michael and I have to have a
1:18
little fun cuz we've got to get into
1:20
character before we can go visit these
1:22
boys on Christmas Day. So, you'll want
1:25
to come along. We're gonna have lots of
1:28
laughs.
1:32
Oh, I just love this store.
1:34
Do you?
1:34
Yeah. This is fun.
1:37
[Music]
1:38
Where in the world are we going to find
1:41
the Christmas stuff? Oh, here's the
1:44
Santa stuff. Here it is. Here it is.
1:48
Well, why don't we just You can try on
1:50
your jacket out here. You don't have to
1:51
go in the dressing room for that. I
1:54
don't know what size this is. Michael,
1:56
I think I need the fat suit.
1:59
I don't think you're going to need the
2:01
bad, paw paw.
2:03
And I love it with the shorts.
2:05
Mhm. Perfect.
2:07
You know what?
2:08
What?
2:08
Do you know how bad I hate to go to a
2:10
dressing room?
2:13
[Music]
2:22
Does it? It fits perfect, doesn't it?
2:24
Perfect.
2:26
[Music]
2:31
You are so damn pretty. Do you know what
2:33
I want for Christmas?
2:34
None.
2:35
Cataract.
2:38
I think we got everything we need. So, I
2:41
got to get on to the house and start
2:43
cooking. Wasn't that fun? Oh, big time.
2:47
[Music]
2:50
It's my favorite time of year and I
2:52
can't wait for the kids to see what
2:55
we've got cooked up for them. And the
2:57
first thing that I want to start with is
2:59
a sugar and nut glazed brie. Now, I've
3:02
got some macadamia nuts
3:06
and I've got some brown sugar
3:09
and I've got some brandy. Now, this is a
3:11
very quick and easy dish, but there's
3:14
only one catch. You do need to mix this
3:17
up and let it sit anywhere from 24 hours
3:20
up to a week. So, you'd want to cover it
3:23
and let those flavors
3:26
marry together. You want that brandy to
3:29
soak all the way through those macadamia
3:32
nuts, so they'll be really, really good.
3:34
So, I'm going to put this in the
3:35
refrigerator and already have some
3:37
that's been sitting for 48 hours.
3:41
in here. And I've got my brie.
3:45
And you can see it's hardened up some.
3:48
Now, what we're going to do is we're
3:50
going to take our wheel of brie. And you
3:52
know, these come in different sizes.
3:53
They come in like three sizes. This is
3:56
the small size. We're just going to put
3:58
our brie into an ovenproof dish because
4:00
we're going to put this in a 500°ree
4:03
oven for about four to five minutes.
4:11
Okay, we got that in the oven and I want
4:13
to show y'all the cutest little thing I
4:14
found yesterday. I was out junking. I
4:17
just love to go into antique shops and I
4:20
have not tried it cuz I just got it
4:22
washed. So, we'll see if it works.
4:25
Some of the old products are really
4:27
wonderful. I love it. I knew it was
4:30
going to work. Look at that. I love it.
4:32
I love it. Look at all the lemon juice.
4:35
All right. I've got some apples and some
4:37
pears sitting in the fridge just waiting
4:40
to soak up this fresh lemon juice
4:48
because fruit is so good with brie.
4:52
All right,
4:55
just going to pour that over it
5:00
and give that a toss because these
5:03
particular fruits will turn brown on you
5:05
real real quick. And while it really
5:08
doesn't affect the taste, nobody likes
5:10
to eat brown fruit. Our brie should be
5:13
about ready. Let's check our brie.
5:19
All right, this is good. It's gotten
5:23
warm in the center, but it hadn't
5:25
started oozing out of its casing. So,
5:27
that's just the way we want it because
5:29
it's got to go back in the oven for
5:32
another 2 to 3 minutes.
5:34
So, all we're going to do is put our
5:37
sugar nut glaze right on top of it. All
5:40
right. Now, we're going to run this back
5:42
in the oven. Y'all be careful because
5:45
your pan is going to be so hot after
5:48
being in a 500°ree oven.
5:51
I can't believe it's already Christmas
5:54
time again. All right, we've got that in
5:56
the oven. That won't take but a couple
5:58
of minutes. And I'm going to just move
6:01
my
6:02
adorable little machine out of the way.
6:04
I'm thrilled with that.
6:06
So, this little dish right here is just
6:08
the beginning of the day for us.
6:12
It's just an appetizer to get us going
6:15
because I'm going to be cooking a
6:18
wonderful pork tenderloin later.
6:22
But my family can't come into the
6:24
kitchen
6:26
without something to snack on. And we
6:30
did that in 8 minutes. So that's not
6:34
bad. And I'm going to put my fruit on my
6:37
plate.
6:38
And I like to kind of reverse my colors.
6:43
It's ready for them to come in and
6:45
gobble it up. And I want to try a little
6:47
bit before they
6:50
all come in here and devour it.
6:56
It's nice and soft inside, but still in
7:00
the casing.
7:04
I love a macadamia nut. So, I can't wait
7:08
to taste this.
7:12
It's wonderful. When we come back, we're
7:14
gonna start on the star of our show,
7:16
pork tenderloin
7:18
with the absolutely to die for roasted
7:21
root vegetables.
7:23
This is only the beginning, y'all.
7:26
And what a sweet beginning.
7:34
[Music]
7:43
All right, I'm ready to start the
7:46
marinade on our entree for our Christmas
7:49
meal. A wonderful pork tenderloin.
7:53
Did you know that this has the same
7:55
amount of fat in it as a skinless
7:59
chicken breast? Now I'm going to put our
8:01
pork tenderloin into our bag.
8:05
I'm going to need to wash my hands for a
8:07
second.
8:10
Don't want to cross contaminate.
8:12
Certainly don't want to make anybody
8:14
sick on Christmas.
8:16
That would be terrible. This marinade is
8:19
very quick and easy. And I'm going to
8:22
start with soy sauce.
8:26
It's going to make our meat so juicy and
8:28
tender. Couple of tablespoons of honey,
8:32
tablespoon of brown sugar,
8:38
half to a teaspoon of cinnamon, and I've
8:41
got a couple of cloves of crushed
8:43
garlic.
8:45
And then I'm going to add just a couple
8:46
of tablespoons of just a red drinking
8:50
wine.
8:54
All right. And I'm going to stir that
8:56
up. I love the soy sauce and the honey
8:59
together. It's going to give our meat a
9:01
little bit of a sweet taste,
9:05
but then the ginger and the garlics are
9:07
going to give it
9:09
a totally another taste. Now, we need
9:11
about a teaspoon of this.
9:15
Okay, I think we've got about a teaspoon
9:17
of ginger.
9:19
I have just come to love ginger. It's a
9:22
wonderful flavor and it's kind of hot.
9:27
And now we're going to add just a couple
9:28
of uh green onion tops to give it a
9:31
little oniony flavor. And you can just
9:34
snip them up. It doesn't matter what
9:35
size. Just snip them with your scissors.
9:40
All right. So, we're just going to pour
9:42
that over our pork. And these bags just
9:45
make a great marinating
9:48
container for you to make sure that all
9:50
of your meats marinated. In fact, I
9:53
already have some that has been in the
9:55
refrigerator now for 24 hours. So, it's
9:58
ready to go into our first cooking.
10:03
You can see how it's just soaked up all
10:06
those
10:07
fabulous ingredients.
10:11
So, you can see how the soy sauce has
10:13
darkened it.
10:18
We're going to put it in the oven so you
10:20
can see how easy and quickly you can
10:23
pull this meal together.
10:27
And we're going to cook it on 350 for
10:30
about probably 45 minutes. All right, I
10:32
just got to give my hands a quick wash.
10:36
I'm going to put us together a pan of
10:39
vegetables to go along with our pork
10:40
tenderloin. Now, I've got my turnups, my
10:44
parsnips, and my carrots already diced
10:46
up. This is a nice roasting size. And
10:49
we're going to add about a heaping cup
10:52
of the frozen rudabagga.
10:55
If this works, I cannot tell you how
10:58
easy this is going to make this job for
11:00
me because rudabaggas are so hard to
11:04
peel and cut. Now, I'm going to toss
11:06
these in a little bit of olive oil.
11:12
And I'm going to throw in some house
11:15
seasoning, which is our salt, our
11:17
pepper, and our garlic powder.
11:20
And I'm just going to toss them around
11:22
in that seasoning.
11:25
All right.
11:27
I'm going to put these on a cookie sheet
11:29
now.
11:35
And I'm going to put these in a 350°ree
11:38
oven. And I like to roast my vegetables
11:41
in more of a long shallow pan. And
11:45
aren't those beautiful and they'll be
11:47
delicious with that pork tenderloin. So,
11:50
I'm going to roast them until they're
11:51
tender. But I'll check these after about
11:55
25 minutes. All right, we've got those
11:57
in the oven. And the beauty of this meal
11:59
is both of those dishes are going to
12:01
cook in almost the same amount of time.
12:03
So, I've got to take a quick break, but
12:04
when we come back, we're going to taste
12:06
that succulent pork and those wonderful
12:08
roasted root vegetables. And I'm going
12:10
to show you one of Michael's favorite
12:12
cookies, if I can say it. A white
12:16
chocolate cherry chunky.
12:20
All right, it's time for me to check our
12:22
roast.
12:24
And I'm going to get down here and I'm
12:25
going to probe it just to make sure.
12:28
Gotten up there to 145. That's just what
12:30
I wanted because I'm going to let this
12:32
rest and it will continue to cook a
12:35
little bit on its own.
12:40
I just adore the vegetables.
12:44
All right, I'm going to plate this up.
12:49
And I think I'm going to cut one piece
12:52
diagonally.
12:54
Looks perfectly wonderful. Let me get my
12:57
plate up here close to me because I
12:59
think I'm going to plate him just like
13:02
that. I think I'm going to put the
13:04
vegetables
13:06
just around him. It's an incredible
13:09
flavor. I could eat a whole great big
13:12
bucket of just the vegetables.
13:18
I've got one more thing to put together
13:20
real quickly, and that's Michael's white
13:23
chocolate cherry chunkies.
13:26
We're going to start by creaming one
13:27
stick of butter
13:29
with one cup of packed brown sugar. And
13:32
that's a light brown sugar and a cup of
13:36
granulated sugar.
13:38
Now, we're just going to let this down
13:39
and we're going to cream that. And that
13:42
won't take long. And we're going to have
13:44
cookies in the oven before you can say
13:46
Jack Sprat. Now I'm going to add two
13:49
eggs one at a time.
13:56
All right. Now I'm going to add about a
13:58
teaspoon of vanilla to our batter.
14:02
And while that's beating, we've got an
14:04
allpurpose flour.
14:07
And I've got a half a teaspoon of salt
14:10
and a teaspoon of baking soda.
14:15
And then our batter will be ready for us
14:17
to add it to that.
14:23
All right. So, we're going to stick a
14:24
couple of tablespoon of milk in.
14:32
And now we're going to add our flour.
14:34
And like I said, this is going to be a
14:36
real stiff batter.
14:40
So, I'm going to do it
14:43
just a little bit at the time. I don't
14:44
want to shock that batter by dumping the
14:48
whole bowl of flour into it.
14:55
You can hear the mixer starting to labor
14:57
now because we've gotten all of our
14:59
flour in there and it is stiff.
15:08
Okay, I'm going to add white chocolate
15:12
and macadamia nuts
15:16
and candied cherries.
15:20
So, you could really mix this up and
15:23
come up with two or three different
15:24
kinds of cookies for this one batter.
15:28
All right, you can see how stiff it is.
15:33
I'm going to mix it around a little bit
15:36
with the spatula. And now I'm going in
15:39
for the kill. I'm going to do it with my
15:42
fingers. And this is a job the children
15:45
will love to help you with.
15:48
I'm going to put these on my grease
15:50
cookie sheet and I'm going to do rounded
15:53
tablespoons of batter.
15:57
And I mean I'm really going to round
15:59
them up.
16:02
Because no chintzy cookies at our house.
16:06
We want nice fat
16:09
cookies. The most important thing is
16:12
that you want all your cookies the same
16:14
size because you want them to cook
16:16
uniformly
16:20
and all take the same amount of time.
16:23
All right. Now, we're going to put these
16:24
in our preheated 375 degree oven. And I
16:28
can't hardly wait to taste one.
16:31
We're gonna let them bake for about
16:35
12 minutes. And in the meantime, I'm
16:37
going to be traying up some more trays
16:39
so I can get them in and out of the oven
16:42
quickly.
16:48
All right, in with that pan and out with
16:51
the other pan.
16:56
Now, that's been 12 minutes.
16:59
I want to get these off that cookie
17:01
sheet
17:03
cuz like I said, if you don't get them
17:04
off pretty quickly, they can sometimes
17:07
stick on you.
17:09
Now, I want to give you one more hint
17:11
about cookie baking. You never want to
17:14
put your cookie dough on a hot cookie
17:16
sheet. So, you'll want two or three
17:18
sheets. So, you can always start off
17:20
with a cold sheet in the oven.
17:23
I think they're cool enough for me to
17:26
have a little bite.
17:34
Wonderful.
17:35
Well, I've got to run for a second, but
17:38
y'all stick around because I'm going to
17:40
tell you how to make your baking easier
17:44
for the Christmas holidays. So, y'all
17:46
don't go anywhere.
17:53
[Music]
18:01
I want to help make your Christmas
18:02
baking just a little easier for you.
18:05
Now, I found that I like to take a
18:08
couple of hours out of a slow November
18:10
day and make different cookie doughs and
18:14
it makes it so much easier. So, I'm just
18:17
going to roll this cookie dough out just
18:19
a little bit.
18:22
And then I'm just going to roll this in
18:23
the parchment paper.
18:27
And then give the ends a twist.
18:30
And then I'm going to put these into a
18:33
realable freezer safe plastic bag. And
18:37
when I need them, I'm just going to pull
18:38
them out and slice them off and bake.
18:41
It'll save you so much time. All right.
18:44
And I've got a wonderful basket here
18:47
filled with everything that it takes to
18:51
make this wonderful sugar nut glazed
18:54
brie. I'm going to take this to a
18:56
friend's house and this is going to be
18:58
my gift to her. And then for our meal,
19:00
I've got this wonderful marinated pork
19:03
tenderloin with succulent roasted root
19:06
vegetables. And for Michael, who's got
19:09
that tremendous sweet tooth, I've got
19:11
him some white chocolate cherry
19:12
chunkies. Michael and I are going back
19:15
to a place that meant a lot to us on our
19:18
special day. And I hope that this meal
19:21
that I prepared for you will help put a
19:22
smile on your face. And until next time,
19:25
y'all, I want to send you love and best
19:28
dishes and merry Christmas from my
19:31
kitchen to yours. Merry Christmas. I'm
19:35
fixing to go change now. And you can't
19:38
leave until you've seen what I'm
19:39
changing into.
19:42
I can't wait to meet the boys. Can you,
19:45
Mr. Claus?
19:47
Merry Christmas.
19:49
I've got a special gift for you here,
19:51
David.
19:52
Oh, thank you.
19:54
Hopefully, this check will help bring
19:56
some of their Christmas wishes true.
19:58
Well, thank you, Paula.
20:00
Thank you, Santa.
20:02
Merry Christmas.
20:03
Merry Christmas to you.
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