Season 3, Episode 11

19th-Century Holiday Feast

Guy Fieri's chef friends visit the ranch to prepare a 19th century-style holiday meal inspired by roast goose, figgy pudding and Charles Dickens' A Christmas Carol. Marc Murphy starts it off with a stiff pumpkin eggnog and a delectable roasted squash with sage, ricotta and pomegranate. He also roasts a whole fish in a crusted salt shell. Alex Guarnaschelli makes a cheesy potato-turnip gratin and roasts grapes for succulent black pepper-crusted chicken. Michael Voltaggio's tangy sausage balls are inspired by his mother's recipe, and he elevates simple asparagus with a rich mousseline sauce. Finally, Jonathan Waxman prepares dishes that would make any Scrooge smile: a pastry-encased Salmon Coulibiac and a crepe souffle dessert.
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Recipes From This Episode

Pumpkin Eggnog

My Mom's Holiday Sausage Holiday Balls

Grand Marnier Crepe Souffle

Chicken with Black Pepper Crust

Oven Roasted Squash with Ricotta and Pomegranate Seeds

Asparagus Mousseline

Salmon Coulibiac

Salt-Crusted Fish

Potato Gratin

Rustic Elegance
Parisian Brunch

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