DAY
DAY TOMORROW. THIS WEEK LOOKS REALLY NICE OTHER THAN
THE CHANCE OF A LITTLE BIT OF A
WINTRY MIXED ON TUESDAY
THANKSGIVING, BY THE WAY. FORTY
TWO DEGREES WHILE WE'RE GOING TO
GO NOW GO BACK TO CARL'S
KITCHEN. OF COURSE THAT'S COOKS
OF CROCUS HILL IN THE ST. PAUL
LOCATION. HE ALSO, OF COURSE,
HAS A MINEAPOLIS LOCATION AND A
STILLWATER LOCATION AND A LOT
OF COOKS A NORKUS SELL STUFF AS
IN KOWALSKIS AS WELL . WE'VE GOT
A RECIPE FOR A BREAKFAST
DESSERT. CHECK IT OUT.
>> CARL, WE'RE BACK IN THE THEME
PARK KITCHEN AND NOW WE'VE GOT
A LITTLE
A LITTLE
A LITTLE >> TWO PART DESSERT. REALLY,
IT'S CREATED. TELL ME WHAT'S
GOING ON.
GOING ON.
GOING ON. >> YOU KNOW, WE HAVE
THE BELLCORE BAKE IS A RELOCATRE
FROM WAYZATA DOWN TO COOKS. SO
TAMBOUR WHO IS THE MOST GIFTED
BAKER YOU CAN EVEN IMAGINE?
I SAID, WELL , HEY, SHOULD WE DO
SOMETHING FOR THANKSGIVING?
SOMETHING COOL? AND SHE SAID,
HOW ABOUT WE DO HUMPER DO SO
THIS LOAF WHICH THERE'S
ONE PIECE HERE . IT ACTUALLY
COMES IN THAT LENGTH. IT'S TWICE
THE SIZE OF THIS HALF HERE .
AND SO PUMPKIN DO IS OF COURSE
FRENCH TOAST. SO WE HAVE THIS
LOVE. AND ANYBODY CAN MAKE
FRENCH TOAST. BUT HOW MANY
PEOPLE CAN MAKE FRENCH TOAST
WITH CREME BRULEE BATTER? SO
I KNOW IT'S LIKE HOLY SMOKES
BUT LET'S BACK UP FOR A SECOND.
THAT RED IS LIKE THE CRUSADES
RED , RIGHT ? IT'S 100 % %
THOUGH
THOUGH
THOUGH >>
THOUGH >> THEY MAKE A BIG MONSTER.
POHLMANN. SO THIS IS A LOAF
CRISANTO BREAD.
CRISANTO BREAD. >> AND YOU CAN ORDER THAT . NEXT
YOU CAN DO THAT AFTER THE SHOW.
YOU CAN ORDER IT OFF
>> TO IT'LL BE THE BANNER ON
THE HOMEPAGE. OK. SO YOU WANT
MAKE FRENCH TOAST. YOU TAKE
THE CRANBERRY CLAY BATTER, YOU
PUT IT IN THE PLATE HERE .
RIGHT . AND THEN YOU TAKE YOUR
BIG TEXAS TOAST SIZED CUT OF THE
CRISANTO. DIP IT IN THE BATTER.
MAKE SURE YOU GET ALL THE SIDES
>> YOU GUYS SELL THE CREME
BRULEE BATTER. BUT YOU'RE ALSO
GOING TO SHARE THE RECIPE
WITH US, WHICH IS REALLY JUST
EGG YOLKS AND CREAM AND VANILLA.
RIGHT .
RIGHT .
RIGHT . >> AND THEN. YEAH. AND SUGAR.
YEAH. SUPER SIMPLE. OK, YOU CAN
LIKE BRIOCHE CREDITS. YOU DIDN'T
>> DO THAT. IF YOU DON'T HAVE
THAT RIGHT YOU COULD DO BRIOCHE.
SHE COULD DO HAWAIIAN BREAD.
YEAH. SO HERE'S A PHOTO. PUT IT
IN YOUR SAUTEED PAN WITH A
LITTLE BUTTER WHICH I DID. JUST
TWO SECONDS AGO. AND THEN YOU
TAKE THAT . OH, AND IT IS LIKE
NICE CAR MORALIZED ON THE THIS
WOULD
WOULD
WOULD >>
WOULD >> BE A GREAT, GREAT CHRISTMAS
MORNING BREAKFAST
MORNING BREAKFAST >>. YOU KNOW IT OR FRIDAY
MORNING BECAUSE YOU KNOW, BLACK
FRIDAY IS NOT QUITE AS BIG AS IT
ONCE WAS. SO FRIDAY MORNING .
IT'S THE PERFECT THING. SO
HERE A LITTLE BIT OF SUGAR OR
THE POWDERED POWDERED SUGAR
FOR SURE. AND SOME REAL MAPLE
SIRUP FOR ME. A LITTLE BIT
OF SEA SALT. YOU CAN SEE ALL
THAT HAPPENED QUICKLY. OK, SO
I'M GOING TO RUN TO THE OVEN.
OK. SO WHAT HE'S GOING TO DO IS
HE'S ACTUALLY GOING TO MAKE
A DESSERT NOW FOR US FROM
THE SAME INGREDIENTS. AND IT'S
GOING TO BE THIS AMAZING BREAD
PUDDING AND THERE IT IS. SO
WATCH IT. SO YOU TAKE YOUR
CHRISTIAN LOW, YOU CUT A CHUNK
AND THEN YOU CUBE IT. RIGHT . SO
I MADE A BUNCH OF THESE CUBES.
THIS IS HOW HOW CRAZY
>> RIDICULOUSLY EASY THIS IS.
YOU TAKE THE CUBES, YOU PUT
THEM IN. THIS IS A RAMEKIN,
BUT YOU CAN USE TWO OUNCE
SOUFFLE OR I HAVE THIS BEAUTIFUL
AND RETHINK AND THEN A LITTLE
BIT OF CINNAMON AND SOME CLOVES
OR. I PERSONALLY LOVE CARDAMOM
IN THERE. SO HERE WE GO. RIGHT .
THIS IS KARL BENSON SHOWING YOU
HOW TO BE THE PASTRY CHEF. JAMES
BEARD STYLE
BEARD STYLE >>. RIGHT . I HAVE NO SKILL
IN THIS AREA. IT'S LIKE WHAT IS
THIS? SO THAT YOU TAKE
THE CRIMINALLY BATTER. I CAUGHT
ALL OVER THE TOP OF THOSE CUBES.
OH, MY GOODNESS. AND YOU FILL
UP ABOUT HALFWAY. AND I WOULD
PROBABLY WHAT WOULD YOU BUTTER
THAT RAMEKIN? SURE. GET WHATEVER
YOU CAN. BUTTER IT AND YOU'LL BE
FINE. THEN I ASK YOU BAKE IT.
I ASKED YOU HOW LONG HAVE YOU
BAKE IT? SHE SAID YOU BAKE IT
UNTIL YOU PUT A SPOON. AND IT'S
NOT RUNNY. SO THIS IS STILL HOT.
I MEAN IT'S LITERALLY OUT OF THE
OVEN HOT. SO I WOULD SAY IT WAS
IN THERE THIRTY
>> MINUTES LIKE TEMPERATURE 350.
OH MY GOSH. IT'S ABSOLUTELY
GORGEOUS. A BIGGER SOUFFLE. TAKE
A LITTLE LONGER. YES. KEEP YOUR
FOUR CANDY OR YOUR KNIFE. YOU
CAN TEST IT. GENERAL, I CAN BAKE
A CAKE AND THEN IT'LL CONTINUE
TO COOK NOW . RIGHT .
AND THEY'LL CONTINUE THICK
BECAUSE THE EGGS WILL GET SOLID
AND WHEN IT IS LIKE COOLED DOWN
ENOUGH THAT YOU TOUCH
THE OUTSIDE, YOU JUST SCOOP IT
OUT. THE REALITY IS WHEN YOU.
YOU'RE GOING TO WANT TO TASTE IT
WITH YOUR SPOON JUST AS YOU'RE
COOKING AND THEN REALLY.
AND THEN YOU'LL EAT ANOTHER
SPOON AND YOU'LL EAT KNNOWS
SPODE AND YOU'LL BE EVERYTHING
TO BE LIKE WHERE WAS THIS WHERE
IT WAS THEN YOU CAN TELL PEOPLE
I SPENT ALL DAY ON THIS AND YOU
KNOW I CAN EAT MY INNER DIANE
M÷. AND HERE WE GO JUST LIKE HOW
ABSOLUTELY WONDERFUL. AND YOU
KNOW, THE THING IS IS YOU MIGHT
JUST WANT YOUR RAMEKIN BECAUSE
I THINK PEOPLE ARE GOING
TO FIGHT OVER THIS CELLAR
DWELLERS THAT WE'RE GOING TO
SHARE THIS RECIPE. BUT AS YOU
MENTIONED, YOU GO TO YOUR WEB
SITE, YOU CAN BUY A SHARE OR YOU
CAN PURCHASE THE CRIMPER LATE
AND THE BEAUTIFUL. I AM GOING
TO DO IT. I CAN'T WAIT.
I'M ORDERING IT RIGHT NOW.
LISTEN, HAPPY THANKSGIVING.
HAPPY COOKING SHOW. HAPPY COOKS
OF CROCUS HILL GO DOWN AND SEE
WHAT THEY HAVE GOING ON. YOU
GUYS HAVE YOUR COOKING CLASSES
AND YOU'RE DOING A LOT OF REALLY
OBVIOUSLY
OBVIOUSLY
OBVIOUSLY >> RIGHT . EVERYBODY'S
NOW SHOPPING FOR HOLIDAY GIFTS
BECAUSE NO ONE'S SURE WHAT'S
GOING TO HAPPEN IN THE MIDDLE
OF THE MONTH. SO GET OUT EARLY,
GET TO THE STORE EARLY SHOP
LOCAL, TAKE A CLASS, GET
A COFFEE, GET A CROISSANT
AND KISS YOUR KIDS AND FAMILY
AND TELL THEM HOW MUCH YOU