Hot Holiday Guide Program Information

December 11, 2009 1:21:03 PM PST
FYI Philly is roaring back to HDTVs everywhere with a fresh, new season of all that's fun and buzzworthy! On December 12th at 7 p.m., FYI gets you in the holiday mood with a special Hot Holiday Guide. Then, on January 2nd, the long-awaited season premier kicks off at 7 p.m. Hosts Karen Rogers and Adam Joseph are working overtime to bring you all the current trends and hotspots you've come to expect from this highly-rated show.

The Hot Holiday Guide will get you in the spirit and spread some holiday cheer! We're sharing 40 gifts from 40 of Philadelphia's favorite shops, sizzling party looks for the ladies, and a stop at the Center City's most romantic spot to pop the question. Plus, Philadelphia's top chefs dish their family secrets to hosting a delectable holiday celebration. Then, Karen and Adam discover four great places to take the kids.

On January 2nd, FYI Philly is back in business, starting off the New Year right with the Top Ten for 2010. See what young couple made the list and which new hotspots the city will be buzzing about. It's a carefully edited compilation of the hippest, hottest things happening in Philly this New Year. We can't wait to reveal our Top Ten for 2010 on FYI Philly's season premier, Saturday, January 2nd at 7 p.m. For more information on FYI Philly and 6abc's local programming, go to 6abc.com.

Longwood Gardens Holiday Celebration
Longwood Gardens, Kennett Square, PA
www.longwoodgardens.org

40 favorite gifts from 40 favorite shops:
December issue of Philadelphia Magazine

Philly's top spot to pop the question:
City Hall observation deck - Information and reservations: 215-686-2840

Fireplace screen videos:
Screen Dreams
www.screendreamsdvd.com

Toppers Spa and Salon:
www.toppersspa.com

KID'S STUFF:

Please Touch Museum:
www.pleasetouchmuseum.org

Philadelphia Zoo:
Holiday Festival (Dec. 13, 19 and 20)
Winter Zoo Camp (week between Christmas and New Year's)
Register at www.philadelphiazoo.org

Franklin Institute: Body Worlds 2: The Brain:
www.fi.edu

Adventure Aquarium:
www.adventureaqarium.com

CELEBRATE DIVERSITY:

Yose and the Superdads at World Caf? Live on Dec. 26th
www.worldcafelive.com
www.yosimusic.com

Kwanzaa:
African American Museum of Phila.
www.aamp.org

Feast of the Three Kings:
Taller Puertoriqqano www.tallerpr.org

Chinese New Year:
www.josephpoon.com

HOLIDAY FASHION

TONY Boutique
47 N. Third Street
Philadelphia, PA 19106
www.tonyonthird.com
215.592.TONY

MINX NAILS @ Spa East
1040 N. 2nd Street - Unit 301
Philadelphia, PA 19123
(in Northern Liberties)
215.829.1009
www.spa-east.net

MAKE-UP APPLICATION
Addictions Studio & Boutique
1024 Pine Street
Philadelphia, PA 19107
www.addictionstudios.com

HOLIDAY CHEF RECIPES

Tony Luke's Grandma Fucci Antipasto

Serves 15 - 18 people

Ingredients:

2 - 32oz jars of Giardinera
1 - 12oz jar of Roasted Peppers in Extra Virgin Olive Oil
1 - 6oz can of Pitted Black Olives
1 - 5.75oz jar of Spanish Green Olives, Stuffed with Pimentos
2 - 2oz cans of Flat Fillet Anchiovies in Olive Oil
1 - 3.75oz can of Sardines in Extra Virgin Olive Oil
2 - 5oz cans of Tuna in Olive Oil
1 - 16oz jar of Sweet Gherkins Pickles
12oz of Sliced Genoa Salami
6oz of Sharp Provolone
3 tbsp of Extra Virgin Olive Oil
? tsp Granulated Garlic
1 - Handful of Fresh Parsley or tbsp of Dried Parsley

Directions:

  • Place a colander in the sink and pour both jars of Giardinera inside. Allow 30 minutes for Giardinera to properly drain.
  • Open the jars of Spanish Green Olives and Black Olives, draining both jars of all liquid. Cut all olives into half and place into a large mixing bowl.
  • Open the jar of Gherkin Pickles, draining it of all liquid. Cut Gherkin Pickles into ?" slices and add to the large mixing bowl.
  • Open can of Sardines and add all contents, Sardines and Oil, into the large mixing bowl. Be sure to mash the sardines up with your hands as you add them to the bowl.
  • Open both cans of Tuna and add all contents, Tuna and Oil, into the large mixing bowl.
  • Open jar of Roasted Sweet Peppers and pour oil from jar into the large mixing bowl. Cut the peppers into bite-sized pieces and then add them into the large mixing bowl.
  • Open one can of anchovies and pour oil from can into the large mixing bowl. Cut the anchovies into bite-sized pieces and then add them into the large mixing bowl.
  • Take 6oz of Genoa Salami, dice into small pieces and add to the large mixing bowl.
  • Take all of the Sharp Provolone, dice into small pieces, and add to the large mixing bowl.
  • Pour the 3 tbsp of extra virgin olive oil into the large mixing bowl.
  • After the 30 minutes have elapsed, remove the Giardinera from the colander. Dice into bite-sized pieces and add into the large mixing bowl
  • Add ? tsp of Granulated Garlic into the large mixing bowl
  • Mix the contents of the large mixing bowl by hand VERY THOROUGHLY.
  • After mixed thoroughly, place the bowl in the refrigerator and let it sit overnight.

    SERVING:

  • Take a decorative large plate, preferably square, and cover the surface of the plate evenly with the remaining 6oz of Genoa Salami.
  • Remove the large mixing bowl from the refrigerator. With a large slotted spoon, ladle the antipasto from the bowl on top of the Genoa Salami until it is all evenly distributed on the plate.
  • Open the remaining can of Anchovies and evenly pour the oil from the can over top of the antipasto. Place the whole anchovies on top of the antipasto in a decorative manner.
  • Garnish with Parsley

    Table 31 Pasta Fagioli - Chris Scarduzio

    Servings 2 to 4 people

    Ingredients

  • 4 tablespoons olive oil
  • 2 garlic cloves, minced
  • 3 stalks celery diced
  • ? cup diced onion
  • 3strips bacon
  • 1 ham hock
  • 5 cups chicken stock
  • 3 pay leaves
  • 4 ounces of diced ham
  • 1 16-ounce can Italian plum tomatoes, drained, chopped
  • 2 tablespoons minced fresh parsley
  • 3 sprigs fresh basil
  • 1 15-ounce can cannellini beans (white kidney beans), rinsed, drained
  • Salt and pepper
  • 12 ounces elbow macaroni, freshly cooked
  • Grated Parmesan
  • 1 tablespoon good extra virgin olive oil

    Preparation
    Heat 4 tablespoons oil in heavy large skillet over medium heat. Add bacon, ham, celery, onion and garlic and saut? until brown, about 2 minutes. Stir in tomatoes and cook 5 minutes. Add parsley, basil, bay leaves and simmer until tomatoes soften, stirring occasionally and breaking up tomatoes with back of spoon, about 15 minutes. Add beans, chicken stock and ham hock and simmer slowly about 1 hour. Season with salt and pepper. Place pasta in bowl and toss with 1-tablespoon good extra virgin olive oil. Pour broth over and toss thoroughly. Serve, passing Parmesan separately.

    Chef Alison Barshak's Truffled Smoked Salmon Tartare on Potato Pancakes

    Alison Two
    424 S. Bethlehem Pike, Ft. Washington
    www.alisontwo.com

    Servings: 4
    (Makes approximately 20 mini potato pancakes)

    Ingredients:

    1 small White onion
    1 lb. Idaho potatoes
    1 Egg, lightly beaten
    3-4 Tbsp All purpose Flour
    1 Tbsp Kosher salt
    1/4 tsp Fresh ground black pepper
    2 Tbsp Fresh chives, finely sliced
    2 Tbsp Vegetable oil to fry in (per batch)

    Ingredients for Accompaniment:

    12 oz. Smoked Salmon or high grade tuna, small dice
    1 Tbsp Shallots, peeled and minced
    1 Tbsp. Chives, minced
    2 Tbsp. Extra Virgin Olive Oil
    1 tsp. Black Truffle Oil
    Salt & Pepper, to taste

    Optional Ingredients

    4 Tbsp. Cr?me Fra?che
    1 bunch Chives, cut matchstick-size, as garnish
    1 bunch Chervil, fresh ? use sprigs, as garnish
    drizzle Herb Oil

    Procedure:

    Finely dice the onion. Saut? in a little oil until soft. Set aside to cool.

    Wash & grate the potatoes into a bowl. Note: leave the skin on and use the large holes on the grater.

    When onions cool, add them to the grated potatoes. Place the mixture in the bowl of a food processor with the metal blade attachment. Pulse the mixture until it turns into a rough paste. Put mixture into a bowl.

    Add the egg. Sprinkle in 3 Tbsp. of the flour and mix together. Add the salt, pepper & chives. Let the mixture rest for 5 minutes.

    Heat a saut? pan to medium high heat. Add oil. Test one pancake for taste & texture. Drop the mixture by the level tablespoon full into the pan. Flip the pancake when brown to cook the other side. Remove from the pan & drain on paper towels. Taste, adjust the salt & flour if necessary. Continue to cook the pancakes until all the mixture is finished. Discard the oil after each batch.

    Mix all ingredients for accompaniment. Put 3 oz. on each plate with potato pancakes. If using salmon tartare, put dollop of cr?me fra?che atop tartare. (Do not use cr?me fra?che with tuna). Drizzle with herb oil. Garnish with chive sprigs and fresh chervil.

    Eat immediately or set aside & reheat in a hot oven. Do not microwave.

    Notes:

    These mini versions of potato pancakes are great for a little snack, first course or passed hors d'oeuvre.
    Do not make tuna tartare more than 3 hours in advance.
    Cr?me fra?che can be purchased pre-made or sour cream can be substituted.
    During other times of year, a quick substitute for potato pancakes is stacked potato chips.

    RELISH - Bananas Foster Bread Pudding
    Ben Bynum, Jr.

    Ingredients

    1 loaf raisin challah bread (crust, trimmed & diced)
    1 quart Heavy Cream
    5 Eggs
    4 table spoon Vanilla Extract
    1-1/2 cup Sugar

    MIX TOGETHER

    1 pound (sliced)
    1 cup Butter
    1cup Sugar
    1/2 cup Banana Rum
    2 tablespoons Banana Extract

    Method:

    ***Mix together cream, eggs, vanilla, and sugar. Pour mixture over bread. Saut? bananas, butter and sugar. Flamb? with banana liqueur. Add bananas to bread mixture. Mix well into an oven safe cooking dish. Let stand for 15 minutes. Bake in a 325 degree oven for 1 hour 15 minutes.

    Rum Sauce:
    1/2 cup Butter
    1/2 cup Brown sugar
    3/4 cup Heavy Cream
    2 tablespoons Dark Rum

    Method:
    Bring butter, brown sugar and heavy cream to a simmer. Remove from the heat. Add dark rum. Serve warm.

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