FYI Philly December 26th, 2015 - Welcoming the New Year - Program Information

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Saturday, December 19, 2015
FYI Philly

December 22nd, 2015 (WPVI) -- This weekend on FYI Philly, 2015 is coming to a close and we tap local designers to ring in the New Year in style! 'Tis the season for pies and we're digging in! We meet a local family whose dazzling light display has gone nationwide. Check out a new show for the New Year, and hit the city and suburbs with a massive list of things to do! It's a festive FYI for you Saturday at 7:30p with an encore presentation Sunday at midnight on 6abc.

Below are details on this week's features:

Philadelphia Fashion Alliance

Designers Featured:

Jovan O'Connor

3502 Scotts Lane

Philadelphia, PA 19129

Terese Brown, Terese Sydonna

Victoria Wright

Annina King, Granat Pret

Gabrielle Mandel, Supra Endura

Last Minute Holiday Dining ideas from Philadelphia Magazine


110 S 13th St.

Philadelphia, PA 19107

(215) 546-9300


3945 Chestnut St.

Philadelphia, PA 19104

(215) 222-1657

Gyu Kaku

1901 Callowhill St

Philadelphia, PA 19130

(267) 603-9482!philadelphia/c1v0t

Pub & Kitchen

1946 Lombard St

Philadelphia, PA 19146

(215) 545-0350

Sweet & Savory Pies!

Penza's Pies at The Red Barn Caf

375 Route 206 (206 & S. Myrtle Street)

Hammonton, NJ 08037



1622 South St, Philadelphia, PA 19146

(267) 519-2904

Nomadic Pies

132 W State St, Kennett Square, PA 19348

(610) 857-7600


1838 E Passyunk Ave, Philadelphia, PA 19148

Rachael Ray Holiday Recipes

From her new book, Everyone is Italian on Sunday

Four-Cheese Stuffed Butternut Squash

This is a great meat-free entre-serve a halved squash per person. For buffets, place a serving spoon in front of a platter of stuffed squash and guests can scoop servings of the filling from the squash shells.

1 head garlic, roasted

2 butternut squash, halved lengthwise and seeded

Olive oil, for brushing

Salt and pepper

Freshly grated nutmeg

1 1/2 cups fresh ricotta cheese

3 tablespoons fresh thyme leaves

1 tablespoon grated orange or lemon zest

1 cup grated sharp white cheddar cheese

1 cup freshly grated pecorino cheese

1 cup freshly grated Parmigiano-Reggiano cheese

Preheat the oven to 400F.

Roast the garlic. When cool enough to handle, squeeze the roasted garlic out of the skins into a bowl and mash the garlic cloves to a paste. At the same time as the garlic is roasting, brush the squash with EVOO and season with salt, pepper, and nutmeg. Roast the squash until just tender, 35 to 40 minutes. Leave the oven on.

When the squash is cool enough to handle, carefully scrape out the flesh into a bowl, leaving just enough flesh to keep the shells intact. Add the garlic paste, ricotta, thyme, lemon zest, and 3/4 cup each of the cheddar, pecorino, and Parm to the bowl with the squash flesh and mix well. Fill the squash shells and top with the remaining cheese. Bake until browned and bubbling, 15 to 20 minutes.

Serves 8 as a side dish or 4 as a main

Roasted Whole Cauliflower

This dish is an essential. It is beautiful, simple, and a perfect backdrop for any flavor combination. What follows is the basic recipe for roasting a whole head of cauliflower, plus four different coating ideas. But try out your own versions and inspirations with this impressive dish.

1 large head cauliflower, leaves trimmed and core cut away

1 cup chicken or vegetable stock

Salt and pepper

Coating of choice (recipes follow)

Position a rack in the center of the oven and preheat the oven to 375F.

Place the whole cauliflower in a shallow baking dish, add the stock and season with salt and pepper. Cover the dish with foil and roast for 1 hour.

Remove the cauliflower from the oven and increase the oven temperature to 450F. Remove the foil from the cauliflower and spread with the coating of choice. Return it to the oven to brown, 10 to 15 minutes.

Ricotta Cream and Thyme Coating

1 cup fresh cow or sheep's milk ricotta cheese, drained

2 to 3 tablespoons heavy cream

2 tablespoons EVOO

3 tablespoons chopped fresh thyme

Kosher or sea salt and coarsely ground pepper

1/2 cup grated Parmigiano-Reggiano cheese

In a small bowl, stir the ricotta with a little cream to make it more spreadable. Stir in the EVOO and thyme and season with salt and pepper. Stir in 1/4 cup of the Parm.

When the basic cauliflower recipe directs you to do so, spread on the coating. Sprinkle the cauliflower with the remaining 1/4 cup Parm and continue as directed.

The Great Christmas Light Fight

The Drelick Christmas Lights

1800 Dutchmans Circle

Harleysville Pa 19438

Things To Do:

Six Flags Holiday in the Park

1 Six Flags Blvd, Jackson, NJ 08527

(732) 928-2000

Electrical Spectacle

Runs through December 31st.

Franklin Square Holiday Festival

6th & Race Streets

Philadelphia, PA

(215) 629-4026

Reading Terminal Market - Model Train

Runs through December 31st.

51 N 12th St, Philadelphia, PA 19107

Phone:(215) 922-2317

Longwood Gardens

1001 Longwood Road

Kennett Square, PA


Brandywine River Museum

Route 1

Chadds Ford, PA


Macy's Light Show - Wannamaker Organ

Runs through December 31st.

1300 Market Street

Philadelphia, PA 19107

Phone: 215-241-9000

Koziar's Christmas Village

Runs through January 2nd

782 Christmas Village Rd, Bernville, PA 19506

Hours: 6:00 - 9:00 PM

Phone: (610) 488-1110

Sesame Place

Runs through December 31st.

100 Sesame Road Langhorne, PA 19047

Yuletide at Winterthur

Runs through January 3rd

5105 Kennett Pike, Wilmington, DE 19807


Chester County Conference & Visitors Bureau

300 Greenwood Road

Kennett Square, PA 19348


6abc Loves the Arts

Shen Yun

January 8-10th

Academy of Music

240 S Broad Street

Philadelphia, PA 19102

Kimmel Center Box Office: 215.893.1999

Shelter Me

Delaware SPCA

455 Stanton Christiana Road, Newark, DE 19713

(302) 998-2281