Curtis Stone's Easy Holiday Party Appetizers
Curtis Stone's Easy Holiday Party Appetizers
Holiday party season is in full swing, and celebrity chef and paid spokesperson for Netflix, Curtis Stone, joins Billy Bush and Kit Hoover on Access Hollywood Live with some simple yet festive appetizers to get your party started.
Welcome back to access hollywood. We've got dishes in the kitchen that are did he lich. Curtis stone is back with some festive appetizers to get your party started. What's up, handsome? What's up? What's the netflix thing? So, look, netflix saved my life recently, okay? Because my son comes into the kitchen and cooks with me and he just makes a mess, right? His loves it but his attention span is really short. At some point he's going for the knife and breaking the glasses. So I got my ipad and put it there, thomas and friends and he sits there and watches netflix. So netflix was saying people tell them they don't have enough time to watch tv. People tell me them they don't have enough time to cook. So put the two together. Should had you hadson, how old is your son? He just turned 2. What are we making? I'm making you a white russian, kahlua, vodka and quantro and then you just spread a little cream on top. All right. And you'll see it's on the top like that. And it's a beautiful, festive cocktail. Here you go. It's all about the glass, too. Here. Here. Oh, this is a chubby drink right here. That is. That is good. Wow. You have that. So then what you do is I'm thinking we -- we'll do a couple of sort of finger foods, because everyone has holiday parties. So a crustini, I know it sounds super easy, but if you do them right, they're really good. So get a piece of garlic, rub it all over your baguette. So you get this beautiful garlicky flavor without it being too powerful over overbearing. Then cut this on a nice bias. So see how I'm cutting right across the baguette? You get these beautiful long sort of crustinis. If you want them larger, cut it sort of on an angle on the bias, so then you sort of get them that big. So you're in control of the size. Because, of course, if you were cutting them straight across -- and too small. It's hard to do that. Too small. A tiny bit of olive oil and they come out looking like this. Look at this man. Okay. And then what are we going to put on them? So I'm going to make a couple of things. We don't need this card. Be careful you turn on the right one because this could catch fire. Just keep drinking. Oh, yeah, yeah. That's nice. He's a little handsy. That means he likes you, curtis. Cranberries. I'm going to show you how to make your own cranberry jam. Dry fiction. Wait. Do you dry them out or buy them like that? I bought them like this. Of course, there are four fruits. So you want to buy them -- what is this, orange shaving? Sglalths bit. Sugar. Plenty of sugar because the joom and the cranberries are quite sour. You want a little bit of cinnamon and just a pinch of salt. So you put that in together with a cup of water and it's that simple. You let it go for like 20, 25 minutes and it comes out. Look at the color in there. Your whole house is going to smell terrific during that process. And it looks so great. So I've got two types of crustinis. That's one. Just start serving it on there? Toast. So what you do is get some beautiful bleu cheese, which I have here. Another festive flavor. Umm, yumm, yumm. Be generous with this. Does your wife ever cook? You guys are at home, it's a wednesday night, does she ever cook? No. Never. How about you one you probably get tired of it. Do you order out? You grill. I don't even grill. You told me you grill. Okay. I was backing you. Not a lie. I grilled last night and made a little tuna -- how was it? I marinated it with grey poupon. That's strange. Okay. So I'm about to open a restaurant in beverly hills, so I'm developing all of the dishes that we're going to serve in the restaurant in january. So I keep come home with all this stuff and she's like, stop it, I'm getting fat. What is the restaurant going to be called? My granny's name, maude. And it's a little bit inspired by her because she's the first person that todd taught me how to cook. Maude? Yes. Do you have a good bar in the restaurant? It's tiny, 25 seats. So it's really, really small. Here I'm going to pour some champagne into a really hot sauce. Yeah. And what are we doing with that? So you get some dried cranberries and you're going to poach them in the champagne. In five minutes, not even, maybe three, they come out looking just like this. All right. So soft. And you've got that champagne flavor. You take a little goat's cheese. Okay. A little bruschetto there. I might need to try this one. Oh, it has one of those champagne cranberries in there. This is incredible. That is so good. I'm coming tomorrow to curtis's house. Therecipes are on our website. Straight ahead, paulino rubino. She canceled on us the other day. What is she doing now?