Holiday-Themed Demos: Ideas & Inspiration

[freddydress]

What are all of you doing for demos with a holiday theme?

 

[mrssyvo]

My November shows, I am doing the Turkey/Cranberry wreath or braid. My Decemebrs shows I have booked already are brunches, so I am not quite sure what I am doing, but probably a breakfast pizza, perfect for Christmas morning.

 

[jcwarr]

holiday recipesi found this on cs awhile ago - hope it helps!

 

[freddydress]

Thank you for all the wonderful ideas!

 

[raebates]

jcwarr--Fabulous!!!!!

 

[Aun]

Wow!Wow! That is a great document! Wonderful ideas!

 

[TinasKitchen]

JC that is a wonderful file! thank you

 

[bbauman07]

Here are a few more holiday documents one is for thanksgiving shows

 

[bbauman07]

http://www.chefsuccess.com/showthread.php?t=4076

Here is a thread from last year

 

[jcwarr]

recipesjust wanted to say the files i posted i did not create - just found them on this wonderful site!!!!!! i wish i could take the credit for making them but for now i'll take the credit for keeping everything i find that i like in case the site is ever down

 

[photochef]

Christmas TraditionIn my family every Christmas morning my mom would make coffee cake. You could make

Candy Cane Coffee Cake

Ingredients:
Coffee Cake

1 pouch (16 ounces) pizza crust & roll mix (including yeast packet)
1/4 cup granulated sugar
2 eggs
3/4 cup very warm milk (120°F-130°F)
1/4 cup butter or margarine, softened
1/2 cup pecans, chopped
3/4 cup dried fruit morsel blend (such as dried cranberries, apples and cherries)
1/2 cup cherry preserves
1 tablespoon water

Glaze

3/4 cup powdered sugar
2-3 teaspoons milk

Directions:
Preheat oven to 375°F. For coffee cake, combine pizza crust & roll mix, yeast packet and granulated sugar in a bowl. Separate 1 egg white from yolk; reserve white. Add milk, butter, whole egg and egg yolk to a bowl. Stir until mixture forms a ball.

Turn dough out onto well-floured surface. With floured hands, knead dough 5 minutes. Sprinkle additional flour over surface as needed to reduce stickiness. Cover; let dough rest 5 minutes.

Chop pecans; combine with fruit morsels in a sowl. Place dough in center of lightly floured rectangle stone; roll into 12 x 15-inch. Spread preserves in 6-inch strip lengthwise down center of dough to within 1/4 inch of each end; sprinkle fruit mixture evenly over preserves.

Cut 1-inch-wide strips on each side of fruit filling to within 1/2 inch of filling. Lift strips of dough across filling to meet in center, twisting each strip one turn; pinch together in center to seal. Tuck ends up to seal. Lift and stretch one end of shaped dough using spatula; curve to form cane. Cover; let rise in warm place 30 minutes.

Lightly beat reserved egg white with 1 tablespoon water; brush over dough using Pastry Brush. Bake 20-23 minutes or until deep golden brown.

For glaze, mix powdered sugar and milk until smooth; drizzle over warm coffee cake. Cool 15 minutes. Cut into 1-inch slices.
Yield: 15 servings

Nutrients per serving: Calories 250, Total Fat 8 g, Saturated Fat 2.5 g, Cholesterol 40 mg, Carbohydrate 42 g, Protein 5 g, Sodium 330 mg, Fiber less than 1 g

Cook's Tips: One 16-ounce package of hot roll mix can be substituted for the Pizza Crust & Roll Mix, if desired.

OR



Apple Oatmeal Coffee Cake
1 cup all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 cup sugar
1 cup oats
1/2 cup oil
1 egg
1 teaspoon vanilla extract
1 cup apple, peeled and chopped
1/3 cup nuts, chopped

Preheat over to 350'. Mix dry ingredients together together in 2 quart bowl. Add remaining ingredients; mixture will be quite thick. Pour into deep dish baker (spritzed). Bake for 35 minutes.

OR

Caramel Peach Coffee Cake

1 (12 oz.) jar peach preserves
1/4 C. chopped pecans
2/3 C. firmly packed brown sugar
1/3 C. butter, melted
2 (12 oz.) cans Pillsbury Big Country
Refrigerated Buttermilk Biscuits

Preheat oven to 350ºF. Spritz a fluted pan. Spoon 1/2 cup of the preserves evenly in bottom of pan; sprinkle with pecans.

In a bowl, combine sugar, margarine and remaining preserves; set aside.

Separate dough into 20 biscuits. Cut each biscuit into quarters. Layer half of the biscuit pieces in pan. Spread 1/2 of the brown sugar mixture over the biscuits. Repeat with remaining biscuits and brown sugar mixture. Bake for 35 to 45 minutes or until deep golden brown. Cool upright in pan 2 minutes; invert onto serving plate. Spread any fruit or caramel on bottom of pan over coffeecake.

These recipes copied straight from
http://www.joycesfinecooking.com/pamperedchefs.htm