Swiss fondueI ran out of time to get this blog post out for this week's show so here's the short, savory, and sweet message:  Curt Goudy and Sara Valentine, students in the Indian Hills Culinary Arts program, are cooking fondue-three different ways-on Great Taste live at Hy-Vee.  You'll love it.  Come down to the Club Room for the show or listen in on the stream.

Thank you to Wikipedia for the remainder of the blog post :)!


The earliest known recipe for cheese fondue as we know it today comes from a 1699 book published in Zurich, under the name "Käss mit Wein zu kochen" 'to cook cheese with wine'.[4] It calls for grated or cut-up cheese to be melted with wine, and for bread to be dipped in it.

I cannot keep my weigIsha Kingerht from creeping back up every holiday season.  You don't think it has anything to do with Egg Nog, do you?  I've been consuming it daily, strictly for medicinal purposes, since just before Thanksgiving?  Who would have guessed that in only four ounces there are 17 grams of fat and nine of them are saturated.  Luckily, they stop stocking it just after Christmas (if I survive that long).

I need company in the expanding waist line department so we're bringing more holiday delights to you on this week's Great Taste. In the Hy-Vee Club Room kitchen, Isha Kinger, notable raw food chef, will work her healthy magic.  If you want to create along with Isha during the show, she has kindly supplied the recipes needed for two sweet treats.  (I wonder how the Nut Nog compares to the Egg Nog?)

Click "Read more" below for the nut nog recipe & more...

  • Wed
    Dec 22
    7:00 pm -
    8:00 pm
  • Fri
    Dec 24
    7:00 am -
    8:00 am

It's a GREAT TASTE Holiday Party!

Mexican chocolateKalona Organics egg nogA festive hour of GREAT TASTE will charm your ears on this week's holiday show.  We'll talk party food and, of course, enjoy some too. Come by the studio, bring your favorite holiday fare and spend an hour enjoying the tastes of the season. 

I'm bringing one of my absolute favorite finds of the year-organic egg nog made in Kalona.  It's extraordinary.  Also, a cold night deserves some delicious hot chocolate so we'll make a Mexican version.

Kathy should be back in time from Florida to add the genuine "hostess" advice necessary to make your family and friends gathering a great success.

Join us at the studio-7:00 PM CST for a very merry Great Taste..  If the location isn't convenient, catch the stream at live or the rebroadcast streaming Friday at 7 AM CST.

Feta, olives and roasted peppersEggplant being preparedroasted tomatoesEasy to prepare finger foods are guaranteed to be a hit at your holiday party. Tune in as we prepare a bevy of savory dishes to brighten up the party table.


White beans and crostini

Roasted tomatoes with parmesan, olive and caper

Baked feta with roasted peppers and olives

Eggplant Caviar

Artichoke Dip

Parmigiano Crisps

Almond/Cayenne Cookies

Sorry, we pre-recorded this show so don't drop by the studio expecting to taste!

Take notes as Kathy Dubois, Steve Boss and their helpers whiz through a dizzying array of dishes.

Some after cooking and recording thoughts: Pay attention to the salt content on the baked feta dish. Use olives that are more herby than salty.

PiesMore than pies will fill your airwave taste buds when the party starts at 7:00 PM Wednesday. It's the season to enjoy all kinds of treats and we're kicking it off with plenty of suggestions for how to please your family and friends throughout this seemingly endless month of eating.

We'll have a studio full of cooks all bringing their holiday party specialties. We'll share recipes, family traditions plus suggest some great gifts for folks who love to have fun in the kitchen and those who would rather just eat. Be prepared to take notes because we guarantee you'll hear about something perfect for someone on your holiday list.

Better yet, come by the studio and take a taste or two. GREAT TASTE with Steve Boss, Kathy Dubois and a supporting cast of local cooks sends out waves of deliciousness from 7-8 PM on Wednesday with a rebroadcast 7-8 AM Friday.