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
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:
Toppers Spa and Salon:
Please Touch Museum:
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:
African American Museum of Phila.
Feast of the Three Kings:
Taller Puertoriqqano www.tallerpr.org
Chinese New Year:
47 N. Third Street
Philadelphia, PA 19106
MINX NAILS @ Spa East
1040 N. 2nd Street - Unit 301
Philadelphia, PA 19123
(in Northern Liberties)
Addictions Studio & Boutique
1024 Pine Street
Philadelphia, PA 19107
HOLIDAY CHEF RECIPES
Tony Luke's Grandma Fucci Antipasto
Serves 15 - 18 people
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
Table 31 Pasta Fagioli - Chris Scarduzio
Servings 2 to 4 people
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
424 S. Bethlehem Pike, Ft. Washington
(Makes approximately 20 mini potato pancakes)
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
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
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.
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.
1 loaf raisin challah bread (crust, trimmed & diced)
1 quart Heavy Cream
4 table spoon Vanilla Extract
1-1/2 cup Sugar
1 pound (sliced)
1 cup Butter
1/2 cup Banana Rum
2 tablespoons Banana Extract
***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.
1/2 cup Butter
1/2 cup Brown sugar
3/4 cup Heavy Cream
2 tablespoons Dark Rum
Bring butter, brown sugar and heavy cream to a simmer. Remove from the heat. Add dark rum. Serve warm.