It’s the holidays!! And comedians Nate Bargatze and Dusty Slay stop by my Nashville kitchen for a Christmas/Hannukah feast. We’ve got Cornish Game Hens and Latkes… and Nate doesn’t like either. I spend the entire time trying not to cuss and we take a walk down memory lane – when Nate USED to drink.

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A FESTIVUS FEAST

Cornish Game Hens with red wine mushroom gravy, potato latkes and crescent rolls with almond butter

Steps:

1. Preheat oven to 450 degrees. Rub the hens with Italian seasoning, paprika and a generous amount of salt. Stuff the cavities with onion and spritz the top of the hens with olive oil.

2. Cook the hens for 25 minutes. Reduce oven to 350 and cook an additional 35 minutes.

3. Heat butter, garlic, ½ tsp thyme in skillet over medium heat. Once melted, increase heat to medium-high and add mushrooms and wine cooking until the wine is reduced by half and mushrooms are soft.

4. Whisk together cornstarch and water then add to the skillet with mushroom mix. Pour in cream, chicken broth, parmesan cheese, pepper, and remaining parsley and thyme. Simmer on low until slightly thick.

Potato Latkes Ingredients:

• 3 medium potatoes

• 1 egg

• 2 TBS flour

• 1 TBS grated onion

• Salt

• Peanut oil

• Apple sauce

• Sour cream

Steps:

1. Slice and peel potatoes and put into food processor with grater attachment. Wring out potatoes in cheesecloth.

2. Take two cups of potatoes and combine with egg, flour, onion, and salt to taste, stirring until combined.

3. Heat oil in skillet and cook for 4-5 minutes. Place cooked latkes onto paper towel to drain.

4. Serve with apple sauce and sour cream

Crescent and almond butter Ingredients:

• Crescent rolls

• 1 stick unsalted butter

• 1 can almond pastry filling

Steps:

1. Heat oven to 375 degrees and bake for 10-15 minutes until golden brown

2. Combine stick of butter with almond filling, mixing until well combined

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