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<title>WGTE Public Media : Yum!</title>
<link>http://www.wgte.org/wgte</link>
<description><![CDATA[A collection of delicious recipes from some of the best shows on WGTE like America's Test Kitchen, Everyday Food and The Splendid Table! Watch the links to the right as our collection grows.Christmas or Christmas Day is an annual commemoration of the birth of Jesus Christ, celebrated generally on December 25 as a religious and cultural holiday by billions of people around the world. Popular modern customs of the holiday include gift-giving and the hanging of Christmas stockings, Christmas music and caroling, an exchange of Christmas cards, and a special meal. A special Christmas family meal is traditionally an important part of the holiday's celebration, and the food that is served varies greatly from country to country. Enjoy the recipes below to celebrate Christmas with your friends and family.Let us know how they turn out!Yum!]]></description>
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<item>
	<title>Brandy Ham</title>
	<link>http://www.wgte.org/wgte/item.asp?item_id=10778</link>
	<description><![CDATA[From Everyday FoodServes 8 | Prep Time: 20 minutes | Total Time: 3 hours
Ingredients
3/4 cup packed dark brown sugar
2 tablespoons Brandy
1 tablespoon whole grain mustard
1 bone-in half ham (6 pounds), fully cooked

Preheat oven to 275 degrees. Using a sharp knife, score      the fat on the ham in a diamond pattern. Place on a baking sheet, cut side      down, and cover tightly with foil. Bake for 1 1/2 hours or until an      instant-read thermometer inserted to the thickest part reads 145 degrees. 
In a small saucepan combine brown sugar, brandy and      mustard. Bring to a boil over medium heat and cook until thick and syrupy,      about 3 minutes.

Remove ham from oven and increase oven temperature to 350. Brush ham liberally with glaze, making sure to coat all exposed areas. Return to the oven and bake until glaze is sticky, thick and golden about 35 minutes.]]></description>
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	<pubDate>Wed, 14 Dec 2011 11:53:41 EST</pubDate>
	<guid><![CDATA[http://www.wgte.org/wgte/engage/item.asp?item_id=10778]]></guid>
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<item>
	<title>Thyme-Roasted Chicken</title>
	<link>http://www.wgte.org/wgte/item.asp?item_id=10779</link>
	<description><![CDATA[From Everyday FoodServes 8 | Prep time: 20 minutes | Total time: 1 hour 30 minutes
Ingredients
3 pounds small red potatoes, halved
3 tablespoons olive oil
Coarse salt and ground pepper
 cup fresh thyme leaves
2 whole chickens (3- to 4 pounds each), rinsed and patted dry
Line a cutting board with wax paper before working with raw poultry. You can toss out the paper when you're done and won't have to disinfect the board.

Preheat oven to 450. On a large rimmed baking sheet,      toss the potatoes with 2 tablespoons oil, 1 1/2 teaspoons salt, and 1/4      teaspoon pepper. 
Prepare and season chickens.
Nestle chickens, breast sides up, among potatoes; rub      chickens with remaining tablespoon oil, and season each with salt and      pepper.
Roast, tossing potatoes occasionally and brushing      chicken with pan juices, until an instant-read thermometer inserted in      thickest part of thigh (avoiding bone) registers 165 , about 1 hour.

Let chickens rest in a warm spot 10 minutes before serving.]]></description>
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	<pubDate>Wed, 14 Dec 2011 11:55:56 EST</pubDate>
	<guid><![CDATA[http://www.wgte.org/wgte/engage/item.asp?item_id=10779]]></guid>
</item>
<item>
	<title>Macaroni and Cheese</title>
	<link>http://www.wgte.org/wgte/item.asp?item_id=10782</link>
	<description><![CDATA[From Everyday FoodServes 8 | Prep time: 30 minutes| Total time: 1 hour
Ingredients
Coarse salt and ground pepper
1 pound elbow pasta, cooked and drained
4 tablespoons butter
1 small onion, chopped
 cup all-purpose flour (spooned and leveled)
4 cups milk
1/8 teaspoon cayenne pepper (optional)
1  cups (5 ounces) shredded yellow cheddar cheese
1  cups (5 ounces) shredded white cheddar cheese
8 ounces ham, diced into -inch pieces
2 slices white sandwich bread
If you like, use just one type of cheddar or mix with another melting cheese, such as pepper Jack, Muenster, Swiss, or mozzarella.

Preheat oven to 375. Cook pasta, and drain; reserve.      Meanwhile, in a 5-quart heavy pot, melt butter over medium heat. Add      onion; cook, stirring occasionally, until softened, 3 to 5 minutes. Whisk      in flour to coat onion. In a slow steady stream, whisk in milk until there      are no lumps.
Cook, whisking often, until mixture is thick and bubbly      and coats the back of a wooden spoon, 6 to 8 minutes. Stir in cayenne, if      using, and 1 cup each yellow and white cheddar cheese. Season with 1      teaspoon salt and  teaspoon pepper. 
Toss pasta with cheese mixture; fold in ham. Transfer      to a 9-by-13-inch baking dish or individual dishes. Set aside. 
In a food processor, pulse bread until large crumbs      form. Toss together with remaining  cup each white and yellow cheddar,      and  teaspoon salt. Top pasta with breadcrumb mixture. Bake until top is      golden, about 30 minutes. 

Note: This recipe makes enough to fill eight 12-to-16-ounce baking dishes. Divide the macaroni and cheese evenly, sprinkle with topping, and bake for 15 to 20 minutes, until golden.]]></description>
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	<pubDate>Wed, 14 Dec 2011 12:02:26 EST</pubDate>
	<guid><![CDATA[http://www.wgte.org/wgte/engage/item.asp?item_id=10782]]></guid>
</item>
<item>
	<title>Collard Greens</title>
	<link>http://www.wgte.org/wgte/item.asp?item_id=10781</link>
	<description><![CDATA[From Everyday FoodServes 4 | Prep Time: 20 minutes | Total Time: 1 hour and 20 minutes
Ingredients
2 cans (14.5 ounces each) reduced-sodium chicken broth (about 31/2 cups)
1/8 to 1/4 teaspoon red-pepper flakes
2 pounds collard greens, trimmed and cut crosswise into 1-inch strips
Coarse salt

Bring chicken broth and pepper flakes to a boil in a      large saucepan. Add collard greens; reduce heat to a simmer, and cover.      Cook, stirring occasionally, until tender, 1 hour to 1 hour 15 minutes.

Season with salt. Serve greens with liquid spooned over the top.]]></description>
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	<pubDate>Wed, 14 Dec 2011 12:00:27 EST</pubDate>
	<guid><![CDATA[http://www.wgte.org/wgte/engage/item.asp?item_id=10781]]></guid>
</item>
<item>
	<title>Cluster Haven's Pepper Mill Cheese Ball</title>
	<link>http://www.wgte.org/wgte/item.asp?item_id=10780</link>
	<description><![CDATA[From The Splendid Table
Ingredients
1 stick butter
1 8-ounce package cream cheese
1 1/2 cups grated Cheddar cheese
2 tablespoons grated onion
2 tablespoons coarsely ground pepper (to get really coarse pepper, I put peppercorns in a dish towel and bang it with a mallet on my floor)
Combine the butter and cream cheese. Add in the Cheddar and onion. Mix it really well. Form it into a ball and roll it in the pepper. Refrigerate. Serve at room temperature on a Ritz.]]></description>
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	<pubDate>Wed, 14 Dec 2011 11:58:03 EST</pubDate>
	<guid><![CDATA[http://www.wgte.org/wgte/engage/item.asp?item_id=10780]]></guid>
</item>
<item>
	<title>Bourbon Pecan Pie</title>
	<link>http://www.wgte.org/wgte/item.asp?item_id=10783</link>
	<description><![CDATA[From Chef John Besh's New OrleansServes 8
Ingredients
3/4 cup black strap molasses 3/4 cup brown sugar 1/2 cup light corn syrup 4 tablespoons unsalted butter 1/4 teaspoon salt 3 eggs, beaten 1 teaspoon vanilla extract 1/4 cup Bourbon 1 1/2 cup pecan halves 1 recipe Basic Pie Dough, fitted into a 9-inch pie pan
Instructions
My Grandmother Grace used pure molasses in her pecan pie, and my mother, Imelda, uses only corn syrup. It may be good family politics, but I happen to like using both in my pecan pie. In fact, you may substitute either syrup for the other. The molasses doesn't have to come to room temperature exactly, but it should be cool enough that when you add the eggs, they won€t be tempted to scramble.
Place a rack in the middle of the oven and preheat the oven to 350.
Put the molasses, brown sugar, corn syrup, butter, and salt into a medium saucepan over moderate heat. Stir with a wooden spoon until the butter has melted and the sugar has dissolved.
Increase the heat to high and let the mixture boil for one minute. Remove from heat, then pour into a mixing bowl and set aside to let cool to room temperature.
Whisk the eggs, vanilla, and bourbon into the molasses. Stir in the pecans, then pour into the prepared pie crust. Bake until the pie is set around the sides and nearly set in the middle (it shouldn't wobble when you give it a nudge), about 1 hour. The color should be mahogany and the crust golden. Allow to cool completely before serving.]]></description>
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	<pubDate>Wed, 14 Dec 2011 12:10:06 EST</pubDate>
	<guid><![CDATA[http://www.wgte.org/wgte/engage/item.asp?item_id=10783]]></guid>
</item>
<item>
	<title>Chocolate Mint Trufflettes</title>
	<link>http://www.wgte.org/wgte/item.asp?item_id=10784</link>
	<description><![CDATA[From Essential PepinMakes 20 small truffles
These small truffles are especially nice to box and give to friends over the holiday season. They keep well in the refrigerator and can also be frozen.
Ingredients
4 ounces bittersweet chocolate, chopped
4 ounces milk chocolate, chopped
3 tablespoons heavy cream
1 large egg yolk
2 teaspoons finely minced fresh mint
2 teaspoons unsweetened cocoa powder
Heat both chocolates and the milk together in a double boiler over hot water or in a microwave oven until the chocolate has melted. Stir to combine.
Add the egg yolk and mint to the chocolate mixture and mix well. It will thicken. Spoon the chocolate on a paper-lined cookie sheet. You should have about 20 cookies. Refrigerate for 20 to 30 minutes, then press each piece into a roundish ball; the balls should be uneven so they look more like real truffles. Put the balls on a plate, sprinkle the cocoa over them, and shake the plate so the trufflettes roll around in the cocoa and become coated.
Transfer the trufflettes to a clean plate and refrigerate until serving time.]]></description>
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	<pubDate>Wed, 14 Dec 2011 12:13:28 EST</pubDate>
	<guid><![CDATA[http://www.wgte.org/wgte/engage/item.asp?item_id=10784]]></guid>
</item>
<item>
	<title>Classic Bread Pudding</title>
	<link>http://www.wgte.org/wgte/item.asp?item_id=10788</link>
	<description><![CDATA[From America's Test KitchenServes 8 to 10
Ingredients
2 tablespoons light brown sugar
3/4 cup plus 1 tablespoon granulated sugar (5 1/4 ounces)
1 (14-ounce) loaf challah bread, cut into 3/4-inch cubes (about 10 cups) (see note)
9 large egg yolks
4 teaspoons vanilla extract
3/4 teaspoon table salt
2 1/2 cups heavy cream
2 1/2 cups milk
2 tablespoons unsalted butter , melted
Instructions
1. Adjust oven racks to middle and lower-middle positions and heat oven to 325 degrees. Combine brown sugar and 1 tablespoon granulated sugar in small bowl; set aside.
2. Spread bread cubes in single layer on 2 rimmed baking sheets. Bake, tossing occasionally, until just dry, about 15 minutes, switching trays from top to bottom racks halfway through. Cool bread cubes about 15 minutes; set aside 2 cups.
3. Whisk yolks, remaining 3/4 cup sugar, vanilla, and salt together in large bowl. Whisk in cream and milk until combined. Add remaining 8 cups cooled bread cubes and toss to coat. Transfer mixture to 13 by 9-inch baking dish and let stand, occasionally pressing bread cubes into custard, until cubes are thoroughly saturated, about 30 minutes.
4. Spread reserved bread cubes evenly over top of soaked bread mixture and gently press into custard. Using pastry brush, dab melted butter over top of unsoaked bread pieces. Sprinkle brown-sugar mixture evenly over top. Place bread pudding on rimmed baking sheet and bake on middle rack until custard has just set, and pressing center of pudding with finger reveals no runny liquid, 45 to 50 minutes. (Instant-read thermometer inserted into center of pudding should read 170 degrees.) Transfer to wire rack and cool until pudding is set and just warm, about 45 minutes. Serve.]]></description>
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	<pubDate>Wed, 14 Dec 2011 14:18:06 EST</pubDate>
	<guid><![CDATA[http://www.wgte.org/wgte/engage/item.asp?item_id=10788]]></guid>
</item>
<item>
	<title>Sesame Candy</title>
	<link>http://www.wgte.org/wgte/item.asp?item_id=10787</link>
	<description><![CDATA[From Lidia's Italy in Americaserves: about 5 dozen pieces
Here's another sweet that, like figs stuffed with almonds, is usually made around the holidays. It is simply a caramel syrup with sesame seeds stirred in, poured onto a counter to cool in a thin layer, and cut into bite-sized candies.
Ingredients
1 cups sesame seeds
1 cup sugar
3 tablespoons honey
2 teaspoons butter
extra-virgin olive oil
 cup slivered almonds, toasted
Zest of 1 lemon, finely grated
Zest of 1 orange, finely grated
1 tablespoon cinnamon, ground
You will need a rimmed baking sheet; a small, heavy-bottomed saucepan; pastry brush and sturdy metal spatula; parchment or wax paper. Preheat oven to 350 degrees. Spread the sesame seeds on a rimmed baking sheet, and place it in the oven. Toast the seeds until light golden, shaking them on the baking sheet occasionally, about 8 minutes. Let the seeds cool on the sheet. Put the sugar, honey, butter, and 2 teaspoons water in the saucepan, and set it over medium-low heat. Stir with a wooden spoon frequently as the butter melts and the sugar dissolves and the syrup comes to a boil. Simmer until the syrup is a deep-caramel color, about 5 minutes. Meanwhile, brush a nonporous work surface (such as granite, or stainless steel) with olive oil; coat the metal spatula with olive oil as well. When the caramel is done, turn off the heat, and stir in the sesame seeds, almonds, citrus zests, and cinnamon. Pour (and scrape) the molten candy from the pan onto the work surface, and quickly spread it into a even rectangular layer, about 1/2 inch thick. Allow it to cool and firm up for a minute or two, to firm up but not harden.   With a serrated knife and a straight edge, slice the sheet of candy into 1-inch strips. Then cut diagonal slices 1 inch apart. Divide the strips into diamond-shaped pieces. With a metal spatula separate the pieces, and arrange them in a single layer, not touching, on trays lined with parchment or wax paper, and let them harden completely. Store them in an airtight container with parchment or wax paper between the layers.]]></description>
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	<pubDate>Wed, 14 Dec 2011 13:25:19 EST</pubDate>
	<guid><![CDATA[http://www.wgte.org/wgte/engage/item.asp?item_id=10787]]></guid>
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