Paige Davis challenges three bakers to use their sense of humour and make their best gingerbread creations while envisioning the worst Christmas ever. Yummy! Stick each straw into the center of each pot, anchoring it into the cake. Which team will be crowned winner and take home the $50,000 prize? Celebrating his affection for pigs, Hugh brings viewers up to date on his beloved breeding sow Delia, who he has even trained to hunt for truffles. When soft, spread one pint of ice cream (I used Butter Brickle) over the bottom of the crust. Plus, Paul visits a focaccia bakery and makes a savoury bread and butter pudding. The Osmond family asks Brenda and Alisha to build a replica of their log cabin for a fundraiser. Note that the crust will not come out of the pan perfectly intact, and there is always a little bit of sticking. The three bakers make a Christmas morning brunch with gingerbread, cinnamon and eggnog. Trisha hosts her family for a huge Thanksgiving meal. Brenda and Alisha make a cookie replica of a Main Street decked out as a winter wonderland and a company's mascot, an Asian water monitor lizard. She serves up a Thanksgiving breakfast casserole and her favourite dessert pumpkin tiramisu. The five bakers create desserts that look like Santa Claus. He finds meaty ravioli in Delaware, meatloaf in San Diego, and a tasty Middle-Eastern fare in Texas. Paul visits Hollywood for the very first time. To serve, cut slices of pie and serve on individual plates with cold caramel sauce spooned over the top. James Martin presents fun and easy recipes for children. James Martin makes chocolate the key ingredient in his desserts. She prepares a feast including roasted and braised turkey with Cognac gravy and root vegetable mash. He meets a local family who teach him how to bake traditional national treats and creates his own version. Brenda and Alisha make a giant edible figure skating rink for a skating team and their coach. Rinse with hot water. Which team will be sent home? After sampling a unique take on tacos in San Antonio, he heads to New Orleans to try pork knuckles. James Martin focuses on cakes made for special occasions. No matter how many degrees below zero it is outside. But that’s another topic for another time. Now it’s time to make the meringue crust: grab two or three eggs…. Stars Ron Ben-Israel and Jonathan Scott face off against Duff Goldman and Drew Scott in an epic holiday throwdown to create a life-sized gingerbread house in just 72 hours. Plus, they make a life-size Thanksgiving turkey from rice cereal. Country music star and best-selling cookbook author Trisha Yearwood provides access to her kitchen. It’s very light and mild, but ooooh, do those pecans transform it into something wonderful! Cover with foil and freeze until very hard. Paul Hollywood is in Jerusalem where he learns about the city's baking culture and history. He creates a beautiful fruit and nut biscotti served with limoncello, as well as a raspberry and nougat semifreddo. The four remaining bakers give Hanukkah's gold-covered chocolate coins a twist. In San Francisco, Guy Fieri visits a Venezuelan joint that serves up a totally gluten-free menu. He explores the Los Angeles baking scene. Next time! He uses the fantastically versatile ingredient to create macaroons, pavlova and the classic baked Alaska. Now, be sure to adequately spread the meringue mixture up the sides—you don’t want it to be too thin. James Martin focuses on traditional Italian desserts. He creates a fantastic chocolate cake with a fizzy cola twist. James Martin puts festive desserts under the spotlight. James Martin, one of Britain’s top dessert makers, presents his fantastic ice cream recipes. As a rule, I pretty much always chop pecans finely, whether they’re in my chocolate sheet cake icing or pecan pie. Paul is in Antwerp to learn about Belgian baking. Who will be sent home? Next, with a biscuit cutter or cookie … Hugh Fearnley-Whittingstall returns to River Cottage to harvest the best that winter has to offer with the definitive guide to locally produced, seasonal food. In Philadelphia he checks out a Jamaican joint's jerk chicken. Hold a straw up against the side of a flowerpot and snip it so it's 1/2 to 1 inch shorter than the top. He creates a chocolate cake and chocolate brownies, as well as a stunning chocolate box with truffles. Incredibly talented cake artists and designers go above and beyond to design wildly imaginative, mind-blowing cakes for every event and occasion. Remembering hospitality highlights at home and away, Hugh offers plenty of helpful hints on entertaining River Cottage-style. Ree Drummond prepares a frontier-style Thanksgiving with some of her favourite recipes, like broccoli wild rice casserole and pumpkin smoothies. In the final round they create cakes that are plaid inside and out. The final two teams battle it out to impress the judges with their incredibly terrifying displays. Ina gives traditional Thanksgiving dinner dishes a modern twist, with Tuscan turkey roulade, chipotle smashed sweet potatoes and pumpkin flan. Guy Fieri visits eateries that put their heart into everything they do. Paul Hollywood's in Iceland's capital city, Reykjavik. The six remaining bakers work in teams to create a brain-themed dessert. Clean up the top edges of the pot with a damp paper towel. Now, pretend I just showed you a photo of the finished crust. Later, they use a prepared ingredient to make a crowd-pleasing Thanksgiving dessert. Throw all the ingredients except the vanilla into a saucepan over medium-low heat. Then, just use that as a guide to cut the rest of the straws. Three bakers use their own specialities to make gingerbread showpieces that depict Santa enjoying a much-needed day off. But, which of his stunning tart recipes will he demonstrate? Cover the cake with the vanilla ice cream, followed by three-quarters of the chopped peanut butter cups. She sets out a feast of orange maple glazed turkey with slow cooker acorn squash. Watch the crust as it bakes to make sure it doesn’t get too brown and dry. (You can also crush them in a zip-top bag with a rolling pin.) Guy Fieri gets a taste of international flavours. Cook's Note: To clean the flower pots, scrub with warm soapy water to remove any dirt. The three finalists make gingerbread showpieces to mark the 35th anniversary of the Christmas movie Gremlins. But that’s normal! Trisha hosts a misfit Thanksgiving for all her local friends. The site may earn a commission on some products. Place a couple of gummy worms on top of the ice cream, then spoon the dirt (crushed cookies) over the top. Dave Myers and Si King go on a whirlwind tour of the American South, exploring the classic food and soulful music that is famous the world over. Lemon-Blueberry Ricotta-Buttermilk Pancakes. Try to Have Just One Slice of Caramel Apple Pie. Beat them on high for 30 seconds or so, until the whites are frothy. I love my mother’s recipe binder. Hugh recalls the development of his horticultural skills over his 3 years in Dorset, from running the gauntlet of pests, to harvesting bumper crops. After sampling smokin' chicken salad in Delaware he heads to Kauai for a traditional Hawaiian pig roast. Nutty, meringue crust. The seven remaining bakers make baked brie and jam mini pies. On the menu is lemon and pea alfredo and kale salad. Remove the cold caramel sauce from the fridge, give it a stir, then drizzle away, baby! There it is! The eight bakers compete in creepy, Halloween-inspired challenges that include candy-filled cookies and tasty treats that leak gooey slime when cut open! Throw the whites in the bowl of an electric mixer…. IMPORTANT: Cover the pie with foil and freeze until it’s very hard. Hugh charts the rise of his own little enterprise, the River Cottage Glutton, from the local farmers market to the streets of London. Sorry. But I so wanted to use Coffee. From hedge-laying to charcoal-making and mouse-charming, Hugh describes the rural skills he has learned, and the bizarre local antics he took part in. This’ll just take a minute or so. Tuning into the wild Dorset landscape, Hugh explains why wild food, both plants and animals, should always be a prime part of the smallholder's diet. And an unimaginably easy and delicious caramel sauce to spoon all over the top.


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