Holiday

Hey y'all, I'm Paula Deen

And you know, it may be getting chilly outside, but my kitchen is as warm as ever

Today I'm cooking a heartwarming holiday meal, and then I'm gonna be paying a special visit

to some of my friends at the Bethesda Home for Boys. But before I can get started in the kitchen

Michael and I have gotta go shopping for a very special holiday surprise

Then it's back in the kitchen where I'm gonna start on my Christmas dinner

And the first thing I'm going to be making is a sweet and savory sugar and nut glazed brie

And then for the main course, I'm fixing pork tenderloin with root vegetables

And for dessert, I'm making white chocolate cherry chunkies. And these cookies are going to warm you from the inside out

So y'all gather your family around the fire and get ready to be filled with love and holiday cheer

For more than one reason

This is a very special Christmas. This is the first Christmas that Michael and I will have spent together as man and wife

Our marriage took place at a very special place in Savannah, Bethesda's home for boys

and it's the oldest working orphanage in America. So Michael and I are going to give back today

But before we do that, Michael and I have to have a little fun

because we've got to get into character before we can go visit these boys on Christmas Day

So you'll want to come along. We're going to have lots of laughs

Oh, I just love this store. Do you? Yeah, this is fun

What in the world are we going to find the Christmas stuff

Oh, here's the Santa stuff. Here it is. Here it is. Well, why don't we just..

You can try on your jacket out here. You don't have to go in the dressing room with the van. I don't know what size this is, Michael

Think I need the fat suit? I don't think you're going to need the fat, Paul Paul

And I love it with the shorts. Perfect. You know what? What

Do you know how bad I hate to go to a dressing room? It fits perfect, doesn't it

Perfect. You are so damn pretty. Do you know what I want for Christmas

No. Cataract. I think we got everything we need, so I got to get on to the house and start cooking

Wasn't that fun? Oh, big time. It's my favorite time of year

and I can't wait for the kids to see what we've got cooked up for them

And the first thing that I want to start with is a sugar and nut glazed brie

Now, I've got some macadamia nuts, and I've got some brown sugar

and I've got some brandy. Now, this is a very quick and easy dish, but there's only one catch

You do need to mix this up and let it sit anywhere from 24 hours up to a week

So you'd want to cover it and let those flavors marry together

You want that brandy to soak all the way through those macadamia nuts

so they'll be really, really good. So I'm going to put this in the refrigerator and I already have some that's been sitting for 48 hours in here

And I've got my brie. and you can see it's hardened up some

Now what we're gonna do is we're gonna take our wheel of brie and you know these come in different sizes

They come in like three sizes. This is the small size. We're just gonna put our brie into an ovenproof dish

because we're gonna put this in a 500 degree oven for about four to five minutes

Okay, we got that in the oven And I want to show you all the cutest little thing I found yesterday

I was out junking. I just love to go into antique shops. And I have not tried it because I just got it washed, so we'll see if it works

Some of the old products are really wonderful. I love it! I knew it was going to work

Look at that. I love it. I love it. Look at all the lemon juice

All right I got some apples and some pears sitting in the fridge just waiting to soak up this fresh lemon juice

Because fruit is so good with brie. All right. Just going to pour that over it

And give that a toss because these particular fruits will turn brown on you real, real quick

And while it really doesn't affect the taste, nobody likes to eat brown fruit

Our brie should be about ready. Let's check our brie. All right

This is good. It's gotten warm in the center, but it hadn't started oozing out of its casing

So that's just the way we want it, because it's got to go back in the oven for another two to three minutes

So all we're gonna do is put our sugar nut glaze right on top of it

All right, now we're gonna run this back in the oven. Y'all be careful because your pan is gonna be so hot

after being in a 500 degree oven. I can't believe it's already Christmas time again

All right, we've got that in the oven. That won't take but a couple of minutes

I'm going to just move my adorable little machine out of the way

I'm thrilled with that. So this little dish right here is just the beginning of the day for us

It's just an appetizer to get us going because I'm going to be cooking a wonderful pork tenderloin later

But my family can't come into the kitchen without something to snack on

And we did that in eight minutes, so that's not bad. And I'm going to put my fruit on my plate

And I like to kind of reverse my colors. It's ready for them to come in and gobble it up

And I want to try a little bit before they all come in here and devour it

It's nice and soft inside, but still in the casing. I love a macadamia nut, so I can't wait to taste this

It's wonderful. When we come back, we're going to start on the star of our show

pork tenderloin with absolutely to die for roasted root vegetables. This is only the beginning, y'all

Oh, and what a sweet beginning. All right, I'm ready to start the marinade on our entree for our Christmas meal

A wonderful pork tenderloin. Did you know that this has the same amount of fat in it

as a skinless chicken breast? Now I'm gonna put our pork tenderloin into our bag

I'm gonna need to wash my hands for a second. Don't wanna cross contaminate

Certainly don't wanna make anybody sick on Christmas. That would be terrible

This marinade is very quick and easy. And I'm going to start with soy sauce

It's going to make our meat so juicy and tender. A couple of tablespoons of honey

A tablespoon of brown sugar. Half to a teaspoon of cinnamon. And I've got a couple of cloves of crushed garlic

And then I'm going to add just a couple of tablespoons of just a red drinking wine

All right, and I'm going to stir that up. I love the soy sauce and the honey together

It's going to give our meat a little bit of a sweet taste. But then the ginger and the garlics are going to give it a totally another taste

Now we need about a teaspoon of this. Okay, I think we've got about a teaspoon of ginger

I have just come to love ginger. It's a wonderful flavor, and it's kind of hot

And now we're going to add just a couple of green onion tops

to give it a little oniony flavor, and you can just snip them up. It doesn't matter what size

Just snip them with your scissors. All right, so we're just going to pour that over our pork

and these bags just make a great marinating container for you to make sure that all of your

meat marinated In fact I already have some that has been in the refrigerator now for 24 hours so it ready to go into our first cooking You can see how it just soaked up all those fabulous ingredients

You can see how the soy sauce has darkened it. We're going to put it in the oven so you can see how easy

and quickly you can pull this meal together. And we're gonna cook it on 350 for about probably 45 minutes

All right, I just gotta give my hands a quick wash. I'm gonna put us together a pan of vegetables

to go along with our pork tenderloin. I've got my turnips, my parsnips

and my carrots already diced up. This is a nice roasting size

and we're gonna add about a heaping cup of the frozen rutabaga

If this works, I cannot tell you how easy this is gonna make this job for me

because rutabagas are so hard to peel and cut. Now, I'm gonna toss these in a little bit of olive oil

and I'm gonna throw in some house seasoning, which is our salt, our pepper, and our garlic powder

and I'm just gonna toss them around in that seasoning. All right, I'm gonna put these on a cookie sheet now

And I'm gonna put these in a 350 degree oven. And I like to roast my vegetables

in more of a long, shallow pan. And aren't those beautiful? and they'll be delicious with that pork tenderloin

So I'm gonna roast them until they're tender, but I'll check these after about 25 minutes

All right, we've got those in the oven, and the beauty of this meal is both of those dishes

are gonna cook in almost the same amount of time. So I've gotta take a quick break

but when we come back, we're gonna taste that succulent pork and those wonderful roasted root vegetables

And I'm gonna show you one of Michael's favorite cookies, if I can say it

A white chocolate cherry chunky. All right, it's time for me to check our roast

And I'm going to get down here and I'm going to probe it just to make sure

I've gotten up there to 145. That's just what I wanted because I'm going to let this rest

and it will continue to cook a little bit on its own. I just adore the vegetables

All right, I'm going to plate this up, and I think I'm going to cut one piece diagonally

It looks perfectly wonderful. Let me get my plate up here close to me

because I think I'm gonna plate him just like that. I think I'm gonna put the vegetables just around him

It's an incredible flavor. I could eat a whole great big bucket of just the vegetables

I've got one more thing to put together real quickly, and that's Michael's White Chocolate Cherry Chunkies

We're gonna start by creaming one stick of butter, with one cup of packed brown sugar

and that's a light brown sugar, and a cup of granulated sugar

Now we're just going to let this down, and we're going to cream that, and that won't take long

And we're going to have cookies in the oven before you can say Jack Spratt

Now I'm going to add two eggs, one at a time. All right, now I'm going to add about a teaspoon of vanilla to our batter

And while that's beaten, we've got an all-purpose flour, and I've got a half a teaspoon of salt

and a teaspoon of baking soda. And then our batter will be ready for us to add it to that

All right, so we're going to stick a couple of tablespoons of milk in

And now we're going to add our flour. And like I said, this is going to be a real stiff batter

So I'm going to do it just a little bit at a time

I don't want to chop that batter by dumping the whole bowl of flour into it

You can hear the mixer starting to labor now because we gotten all of our flour in there and it is stiff

Okay. I'm going to add white chocolate and macadamia nuts and candied cherries

So you could really mix this up and come up with two or three different kinds of cookies for this one batter

All right, and you can see how stiff it is. I'm going to mix it around a little bit with the spatula

and now I'm going in for the kill. I'm going to do it with my fingers

And this is a job the children will love to help you with. I'm going to put these on my grease cookie sheet

And I'm going to do rounded tablespoons of batter. And I mean, I'm really going to round them up

Because no chintzy cookies at our house. We want nice, fat cookies

The most important thing is that you want all your cookies the same size

because you want them to cook uniformly. and all take the same amount of time

All right, now we're going to put these in our preheated 375-degree oven

and I can't hardly wait to taste one. We're going to let them bake for about 12 minutes

And in the meantime, I'm going to be traying up some more trays so I can get them in and out of the oven quickly

All right, in with that pan and out with the other pan

Now that's been 12 minutes. I want to get these off that cookie sheet

Because like I said, if you don't get them off pretty quickly, they can sometimes stick on you

Now I want to give you one more hint about cookie bacon. You never want to put your cookie dough on a hot cookie sheet

So you'll want two or three sheets so you can always start off with a cold sheet in the oven

I think they're cool enough for me to have a little bite

Mmm. Wonderful. Well, I've got to run for a second. But y'all stick around because I'm going to tell you how to make your baking easier for the Christmas holidays

so y'all don't go anywhere. I want to help make your Christmas bacon

just a little easier for you. Now, I've found that I like to take a couple of hours

out of a slow November day and make different cookie doughs, and it makes it so much easier

So I'm just going to roll this cookie dough out just a little bit

And I'm just going to roll this in the parchment paper. And then give the ends a twist

And then I'm going to put these into a resealable freezer-safe plastic bag

And when I need them, I'm just going to pull them out and slice them off and bake

It'll save you so much time. All right, I've got a wonderful basket here

filled with everything that it takes to make this wonderful sugar nut glazed brie

I'm going to take this to a friend's house, and this is going to be my gift to her

And then for our meal, I've got this wonderful marinated pork tenderloin

with succulent roasted root vegetables. And for Michael, who's got that tremendous sweet tooth

I've got him some white chocolate cherry chunkies. Michael and I are going back to a place that meant a lot to us on our special day

and I hope that this meal that I prepared for you will help put a smile on your face

And until next time, y'all, I want to send you love and best dishes

and Merry Christmas from my kitchen to yours. Merry Christmas. I'm fixing to go change now

and you can't leave until you've seen what I'm changing into. I can't wait to meet the boys, can you

Mr. Claus Merry Christmas I've got a special gift for you here, David

Oh, thank you Hopefully this check will help bring some of their Christmas wishes True

Thank you, Paula Thank you, Santa Merry Christmas Merry Christmas to you

Thank you