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

Potato Gratin

My Mom's Holiday Sausage Holiday Balls

Salmon Coulibiac

Grand Marnier Crepe Souffle

Asparagus Mousseline

Oven Roasted Squash with Ricotta and Pomegranate Seeds

Salt-Crusted Fish

Chicken with Black Pepper Crust

Pumpkin Eggnog

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Rustic Elegance

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Parisian Brunch

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