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

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

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