CHICAGO (WLS) — We kicked off this week’s show with a check-in from ABC7’s Rob Hughes, live at Steinhafels in Schaumburg, for this year’s Stuff the Bus event, which is part of the Disney Ultimate Toy Drive. Viewers from across the suburbs helped fill the Big Bus Toy Express with new, unwrapped toys supporting local families this holiday season.
Tommy Davidson at Chicago Improv
Actor, comedian, and TV star, Tommy Davidson, joined us in studio!
Actor, comedian, and TV star, Tommy Davidson, joined us in studio! Tommy is in town for a weekend of shows at the Chicago Improv, bringing his signature energy and unforgettable storytelling to the stage. For showtimes and tickets, visit: https://improv.com/chicago/comic/tommy+davidson/.
ABC7 Chicago is now streaming 24/7. Click here to watchAlessi holiday recipes with Chef Chuck
Chef Chuck helps us elevate our holiday hosting with simple, festive recipes featuring Alessi’s high-quality Italian ingredients.
Chef Chuck helps us elevate our holiday hosting with simple, festive recipes featuring Alessi’s high-quality Italian ingredients. And don’t forget, you can find all your favorite Alessi products locally at Brookhaven Market, with four Chicagoland locations in Mokena, Burr Ridge, Darien, and Arlington Heights. Stock up for your holiday cooking or build your own beautiful antipasto spread!
Today’s dishes include:
Alessi prosciutto and brie-wrapped pears
Whether you have a planned event or last-minute guests, these prosciutto and brie-wrapped pears are sure to please everyone. Easy to prepare in advance, your guests will love the holiday colors and the flavors that these wrapped “gifts” deliver.
Ingredients
Red d’anjou pear – three pears, halved, then sliced into quarter-inch pieces
Brie cheese – 4 ounces sliced into quarter-inch pieces to sit on the pear slice
Prosciutto di Parma – 10 slices cut in half length wise
Fresh basil – 20 leaves, approx. one package
Scallions – one bunch, bulbs cut off (discard) with the greens cut lengthwise into two to three strips per scallion
Alessi traditional balsamic reduction – for drizzle
Optionally, use Alessi raspberry infused white balsamic reduction in addition to the traditional balsamic reduction.
Instructions
1. Begin by layering a slice of the brie then a basil leaf on top of a slice of the pear.
2. Fold the cut slice of prosciutto into half, length wise, and wrap the pear/brie/basil across the middle.
3. Take one strip of the scallion greens and place around the outside of the pear/brie/basil wrapped in prosciutto, and tie into a bow.
4. Drizzle Alessi traditional balsamic reduction on top of each finished piece. Optionally, you can drizzle Alessi raspberry infused white balsamic reduction for an additional layer of flavor.
@teds_everday_eats everyday tips: Make sure when wrapping the pear/brie/basil with the prosciutto, that you tuck the end of the prosciutto under the bottom of the pear. If you are using a new bottle of balsamic reduction, refrigerate it before use to thicken it up before drizzling on.
Holiday charcuterie board
Charcuterie boards are a great way to personalize your entertaining. Creating a customized board is easy and allows you to show off your entertaining skills and highlight the flavors of the season. These boards are great if you are hosting at home or are heading out for the holidays.
Ingredients
Cheeses
Smoked Gouda – cut into quarter-inch cubes / chunks
Sharp Cheddar – cut into triangles, quarter-inch thick
Brie Wheel – 8-ounce wheel left whole
Meats
Capicola
Dry-cured salami
Spicy soppressata
Extras
Fig jam
Vigo mixed Italian olives
Alessi sesame breadsticks
Alessi garlic breadsticks
Wafer crackers
Seedless red grapes
Additional items:
Serving board approximately 9 inches by 13 inches
Fresh rosemary for garnish
Cheese serving knives
Small serving spoons
Instructions
Charcuterie boards give you the ability to express yourself. You can be as creative as you want with the placement of all the items, but here are some tips:
1. Have a selection of three different types of cheeses: Semi-firm and mild – smoked gouda, bold and aged – sharp cheddar and soft and creamy – brie.
2. Have a selection of three different types of meats: whole muscle cured meat – capicola, salami or sausage – dry-cured salami and specialty or flavor forward – spicy soppressata.
3. Have a selection of extras to choose from.
4. Lay out your board. Intermingle the meats, cheeses, and extras, trying not to place meats next to meats or cheeses next to cheeses.
For the extras, fill small ramekins throughout your board with these ingredients to give your guests some variety.
Use small cups to place the Alessi breadsticks in, standing up. These will give some height to the board.
@teds_everday_eats everyday tips: You can pick up all of the ingredients and keep them on hand throughout the holiday season having them ready to assemble for when the need arises. For the gouda, save the rind, as it is a great visual to place your cubed up pieces into. As an option for the brie, slice off the entire top, ” thick, and spread the fig jam on top of the bottom half of the brie. Use a holiday cookie cutter to cut out a shape into the sliced top piece. Place the cut top piece onto the fig jam topped brie for a festive presentation.
Antipasto skewers
Whether you have a planned event or last-minute guests, these antipasto skewers are sure to please everyone. Easy to prepare in advance or as your guests are arriving, these appetizers are the perfect way to get your event started.
Ingredients
Vigo marinated artichoke hearts – one jar
Alessi sun-dried tomatoes – one jar
Vigo Castelvetrano olives – one jar
Mozzarella balls – 24
Charcuterie salami – 12 slices folded in half, twice, into quarter of original size
Fresh rosemary – for garnish
Optional: Alessi balsamic reduction – for drizzle
Additional items needed: 24 bamboo skewers
Instructions
This recipe makes two different versions of antipasto skewers.
1. Artichoke heart, mozzarella ball, and salami skewers: Add one Vigo marinated artichoke heart, one mozzarella ball and one folded salami to skewer. Repeat to make 12 skewers.
2. Sun dried tomato, mozzarella ball, and green olive skewers: Add one Vigo Castelvetrano olive, one Alessi sun-dried tomato and one mozzarella ball to the skewer. Repeat to make 12 skewers.
As an option for additional flavor, drizzle Alessi balsamic reduction on the sun-dried tomato, mozzarella ball, and green olive skewers
@teds_everday_eats everyday tips: For easy party prep, these can easily be made a day in advance and stored covered, in the fridge overnight.
Roeper’s reviews: Spend or save?
Richard Roeper reviews some of the latest movie releases.
“Ella McCay” (in theaters) – SAVE
Emma Mackey stars in a new comedy-drama from legendary director James L. Brooks. The cast also includes Jamie Lee Curtis, Woody Harrelson, Ayo Edebiri, and Albert Brooks.
“Not Without Hope” (in theaters) – SPEND
Zachary Levi and Josh Duhamel headline this intense, true rescue drama based on the tragic 2009 boating accident involving NFL and college football players.
“Is This Thing On?” (in theaters Dec. 19) – SPEND
Directed by Bradley Cooper, the film follows a man whose life and marriage are falling apart-until he finds unexpected release in stand-up comedy. Starring Bill Hader, Laura Dern, Andra Day, and Cooper himself.
Sign up to attend our holiday show!
Windy City Weekend is celebrating the season with a special holiday show.
Windy City Weekend is celebrating the season with a special holiday show on Dec. 19, and YOU can be part of the audience!
To reserve your spot, email wcwaudience@gmail.com.
Come join the fun (which just might include some special giveaways) and help us wrap up an incredible year on WCW!
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Dining and Cooking