• Wed
    Jan 02
    7:00 pm -
    8:00 pm
  • Fri
    Jan 04
    7:00 am -
    8:00 am

Happy New Year to everyone!  I'm looking forward to a tasty one.

RugelachWe're going to set the stage for Great Taste's programming in 2013 with a treat that celebrates tradition, family, and baking.  Al Davis' father started baking rugelach commercially in 1939.  The crescent-shaped pastry's origin is unclear, but it definitely is part of the Ashkenazic or Eastern European Jewish kitchen culture.  The word "rugala" is Yiddish, probably derived from a Polish word meaning horn or corner.  Its food heritage may come from a Romanian pastry.

Wherever or whenever it came from, the little bites of dough, butter, cream cheese, and various fillings are delightful and addicting.  Al's bringing some just-baked rugelach to the Hy-Vee Club Room, plus he'll teach us how to prepare the pastry in our home kitchens.

Also, on the baking front, Claire Witherspoon will join us live at Hy-Vee.  Claire is a recent graduate of the San Francisco Baking Institute, one of the premier baking programs in the country.  Since her graduation last summer she has been working at bakeries in Vermont and Minnesota, and soon will find her way back to a baking position in San Francisco.  She's going to share some baking tips certain to get this year off to a good start in the kitchen.

Adding a different twist to the program, Dick Alexander drops by with some food stories from his colorful past.  Dick worked in the front and back of the house in Aspen, Colorado many years ago running into some interesting celebrities and finding himself, unexpectedly, in the position of Chef at a prominent restaurant.  Also, he contributed to an interesting development in West Coast aquaculture, but you'll have to tune in to hear about that.

Butternut Squash BrothI'm still thrilled with ending 2012 on a high note in the kitchen.  Check out the color of my butternut squash broth that added richness to a roasted butternut squash risotto prepared on New Year's Eve.  Simple, but delicious and perfect for a cold winter's night.  I'll let you in on the steps necessary to recreate it during the show.

Catch the stream at or join us live at Hy-Vee.  We'll start cooking at 7:00 pm CT.