Fall is just around the corner.
As temperatures cool down, The Chew‘s hosts Mario Batali, Michael Symon, Carla Hall, Clinton Kelly and Daphne Oz travel across the country to bring audiences a sneak peek of ABC’s fall primetime lineup, pairing delicious recipes with their favorite new shows.
Vanessa Williams and Terry O’Quinn are some of the first to sample a taste of what’s cooking with The Chew crew when they meet Kelly for drinks and light bites in New York City’s posh Carlyle Hotel to chat about 666 Park Avenue.
Williams, O’Quinn and Kelly sip Manhattans and share foie gras brioche, endives, macaroons and stuffed radishes while they discuss entertaining styles and what their new dramatic series has in store.
Kelly, who recently published Freakin’ Fabulous: How to Dress, Speak, Behave, Eat, Drink, Entertain, Decorate and Generally Be Better than Everyone Else, shares his recipes below.
Crunchy, Sweet and Creamy Endives
2 or 3 heads of endive
“Feel free to experiment with different types of cheeses and nuts depending on your tastes,” says Clinton, who recommends mild Gorgonzola and toasted pine nuts as a nice alternative.
Cut bases off endives to separate the leaves and arrange on a platter – in rows or by fanning them out. Top each leave with dollop of cheese and a few nuts. Drizzle with honey and enjoy!
Foie Gras Brioche
1 loaf brioche or challah bread
½ lb. Pate de foie gras
Cut the bread into ½-inch slices, discarding the crusts and shape into squares or triangles and toast lightly. Give each toast piece a smear of pate and a dollop of jam.
Clinton’s Perfect Manhattan
2 oz. rye whiskey
.75 oz. sweet vermouth
.75 oz. dry vermouth
4 dashes angostura bitters
1 Brandy soak, or high-end maraschino cherry
Chill a martini glass in the freezer. Fill a cocktail shaker with ice. Add rye, vermouths, and bitters. Stir vigorously for 15-30 seconds. Strain liquid into the chilled glass and garnish with cherry. Makes one martini.
The Chew Presents ABC’s Fall Primetime Special airs Sunday 7:00 PM ET on ABC.