TODAY | November 22, 2012
>>> we're back in "today's" holiday kitchen with chefs martha stewart and giada de laurentiis who has moved the side dishes up front. but now it's time for dessert. let's get started.
>> let's start down here. is that all right?
>> yep. starting with an almond cake , right?
>> willie's going to make a pomegranate syrup to go over it. one cup of pomegranate juice , 1/2 cup of sugar, actually 1/4 cup of sugar. and 2 tablespoons of air root, it's more natural, and for me, i like it better and it should be using a whisk.
>> good call.
>> and we're also going to use 1/2 cup of pomegranate, which i heard martha love, love, loves. and they're good for you too. i love the color combo. you can see it's a yellow-y looking cake and you pour the pomegranate over it.
>> can i say something? it is a delicious cake. cornmeal and almond cake .
>> martha stewart 's approval. you got it.
>> i've just impressed her back.
>> we're working on --
>> this is apple pie . this has -- in the pie crust has 1/2 cup of toasted walnuts.
>> finely chopped. you can fill the whole pie.
>> this is pears?
>> pears, apples, butter, little bit of flour for thickening.
>> there you go. a heavy pan, huh? heavy, everything's heavy today.
>> and then we are going to make a lattice crust.
>> this is beautiful.
>> you're going to actually make a lattice.
>> only affix one side and you're going to lift --
>> did you measure these, martha ?
>> i did. you can do it by eye.
>> 7 inches each.
>> the crust -- the filling is already cooked.
>> which makes it very easy to -- and you still have to bake it for about an hour.
>> but, you know, now you lift, do you know how to --
>> have a weave here.
>> you lift and down and that one.
>> and then just the opposite for the center.
>> that is stunning.
>> it's not so hard to make a beautiful pie.
>> for people who are buying their crust, you okay with that?
>> i am okay. i'm okay with buying crust as long as they're good crusts.
>> right. but you can do a design with those store bought crusts.
>> and tuck this down with your thumb all the way around and you'll make a fluted edge like this one.
>> how do you do that?
>> oh, here.
>> with these two fingers and thumb like that. see?
>> i like that.
>> and you make a ruffle, yes.
>> beautiful. yeah, i learned something new today.
>> yeah. see, and you can make a pretty crust.
>> why does it bake for an hour if everything's baked inside of it?
>> well, the crust you want crispy and golden brown .
>> like this?
>> no, 350, 375, i always bake them hot.
>> do you use an egg wash?
>> a little bit of egg mixed with a little water. and sanding sugar which makes a glistening crust.
>> super fine sort of sugar.
>> i like sparkly sugar, this is a sanding sugar that's extra sparkly.
>> do you have a signature dessert giada?
>> beside this. i have something i do with almond. i like crumbles with lots of fruit, you know. but i wasn't going to compete with martha 's apple pie .
>> there's no competing.
>> i went a completely different direction.
>> we're going to take a look at the final meal. this is hours and hours of work .
>> the crew is lining up already. don't worry, guys, we'll save you some.
>> ready to go.
>> right here. your beautiful cake goes here.
>> right here.
>> we don't have wine for all of you.
>> you ladies can --
>> natalie and i can share wine.
>> there we go.
>> look how the turkey looks.
>> it is. that's what you want to bring to your table. not a little old bird.
>> this is a bird.
>> this is what you want, glistening like this and golden brown and delicious.
>> let our viewers know, all the recipes are on the website. if you're looking for ideas, go online right now, today.com.
>> and stuffing is great.
>> thank you, martha . giada thank you. happy thanksgiving to you both.
>> thank you, both. you guys are the best. we love having you.
>> we're now a big happy family , are we not?
>> yes, we are.
>> macy's thanksgiving day parade , happy thanksgiving, everyone.