The Holidays with Annie & Hallie Meyers-Shyer
When hosting this holiday season, you need to know what's chic. You need to know what's classic. Annie and Hallie Meyers-Shyer know a thing or two about all of that, so Jordan and Max sit down with the sisters of Hollywood royalty to talk everything Thanksgiving, Christmas, and even some Hanukkah. What follows is an appetizer debate, a baked brie beatdown, a worse sweet potato casserole assault, Nancy Meyers' gravy recipe text (which we share below), and the French mashed potatoes to pour it all over. Plus, canned vs. homemade cranberry sauce, acceptable leftovers, the day after Meyers-Shyer sandwich, latke love, nog hate, the best sourdough loaf in LA, and was Jordan right or wrong about Max's Christmas tree? And as a holiday gift, enjoy Nancy Meyers' turkey gravy recipe as heard on the episode: Make the Broth 1. Cook the liver for the dog, or discard it. 2. Place the giblets, neck, carrots, celery, onion, and water in a pot. 3. Cook on a low flame for about 2 hours, covered. This becomes the beef broth for the gravy. 4. Turn off the heat and let it sit. It should not look too watery. Prepare the Pan Juices 1. When the turkey is done, remove it from the pan and place it on a cutting board. 2. Pour all the juices from the pan into a fat separator. 3. Remove the fat, then pour the juices back into the pan. Make the Gravy (over a medium/low heat) 1. Add 1 cup of the broth you cooked earlier into the pan with the juices. 2. Shake in a little Wondra flour to thicken the mixture. 3. Sprinkle in dry sage. 4. Add a pinch or two from one beef cube. 5. Season with dry sage, salt, and pepper. 6. Stir until the gravy reaches the consistency you like.
USA