Holiday Alcohol Guide: Healthier Drinks & Lower Calories | Dr. Oz | S10 | Ep 65 | Full Episode
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Tis the season to drink to your health.
We've got your ultimate holiday alcohol guide.
And that's going to be your best from a calorie standpoint and a taste standpoint.
And we're shaking goddamns that are happy calories but full of cheer.
Detox Retox.
Oh, I love it.
Plus, it's the dish on Oz, a brand new series with everyday recipes that you can make tonight.
This week, 12 holiday food hacks.
Oh, that's the moment right there.
coming up next.
Y'all ready for season 10?
I love you, Dr. Oz.
Add toast!
To a healthy holiday season, to a healthy ha, to a slimmer waist, to a big boost of antioxidants, and I will drink to that literally.
Today, the ultimate holiday guide, I'm giving it to you, to alcohol.
Showing your wish trips for the best, exactly how much you can drink to reap the benefits.
And we're making healthy fun this holiday season.
You know what they always say?
It's five o'clock somewhere.
So we've set up a healthy hour for my sip club along with our guest bartender, none other than Renata.
Hello, hello.
What are you brewing up over here?
Oh, I'm shaking up something, Dr. Oz.
Especially because, you know, I got my bartender Bowtown.
I was very impressed.
That is a nice look on you, by the way.
Thank you.
So we've got Stacey and Alina here.
Two unsuspecting audience members.
What are your favorite holiday drinks?
I love red wine.
Open up a bottle now because I'm ready to drink it.
I'm actually more of a beer lover.
Take a little bit of the hoppier drinks.
Hoppier.
Okay, so we got a big mixture.
It's perfect.
So Alina, for a drink to be healthy enough that you would celebrate it, what are you looking for?
Something that doesn't wreck my diet every time I want to unwind.
Is Stacey anything that's worrying you about alcohol?
Yeah, the wine, sometimes people say it's good, then they say it's not, so I'm not sure.
Should I drink it or shouldn't I?
Are you all confused by that, guys?
Right?
They say yes, it's no, it's bad and good.
It's the craziest thing.
So break it all down for us, dietician and wine enthusiast, Ashley Koff, who looks like she's ready.
Oh my goodness, look at this.
She does it right.
She does it right.
I like the look.
Yes.
Thank you.
Thank you.
Before she drinks all that, please help us with some of this confusion.
Stacey brought it up, but it's important.
I've been saying this show because it was sort of the official doctrine that you should have one alcoholic drink a day, and that's okay.
Yeah.
But this newest data challenges a lot of that.
Yeah, and you know, the research is always confusing, and you always have to, you know, think of who the individual is.
But a good rule of thumb is every other day.
It's going to be a better call.
I think part of the problem was people were taking their one-a-days and combining them right and having seven in one day.
That wasn't the point.
Yeah.
Those darn people.
Or one glass like this.
Or one glass of that.
Which we're going to talk about.
Ashley.
Are all wines created equally?
Well, you know, when you look at the color, you might think that there's like a big difference, right?
And what you're really looking at here is just the difference.
The different colors are going to be the differences in antioxidants.
So there is some difference, but go with what you love the taste of.
Right, exactly.
I'm going to break it down very quickly.
I'm going to take you through a wine rainbow.
So you got white wines over here, right?
On average, less calories.
Then you got the champagne with the bubbles up there, right?
Those bubbles actually help you feel full with less.
You're going to choose a brute or extra brute for lower sugar.
You got the rosé wines up here, great source of potassium, as much as red wine, but a little sweeter taste if you like that.
And then there's the red wines, right?
High in resveratrol, which could play a role in limiting blood vessel disease.
Resveratol is an anti-aging compound people talk about.
That's what makes the red wine red.
Now, good rule of thumb for wine is the lower the alcohol content, the lower the calories.
But when it comes to choosing the best wine for the wasteline, I want to turn back to expert Ashley here.
For the holiday season, your choices would be.
Yes.
So I don't want you to pick red or white.
Go with what you love.
But if you're choosing the reds, the Pinot Noir is going to be that lower in sugar of the other reds.
So we love that part.
And then over here, the Vino Verde, which is actually Portuguese, and it's a young green grape.
So that actually means lower sugar too.
Stacy, you've been tasting these.
What do you think about them so far?
It's very good.
It's a little not so sweet, a little tart, but I can do that.
I love that you're freeing us up to have red or white.
Exactly.
Because it's the alcohol that's the primary health benefit, not whether it's red or white.
It seems to be anyway.
Exactly.
And you get different health benefits.
I think one of the things, though, is how much are you having?
That's why I'm picking on Renata over there.
What's the serving size?
Yeah, so, and you're talking about, you know, I might want to taste the red and taste the white.
And so if we say a serving size is five ounces, who knows what five ounces is, right?
We end up with that endless pour happening.
So what I use is the nine sip rules.
So say you're going to a couple of parties or you want to taste some different wines, nine sips, not gulps.
Yeah, possibly.
But yeah, I felt too.
Yes, not the gulping.
Not just the shipping.
That's right, exactly.
So nine sips is a good rule to help you stay on your plan, as you were talking about, and really get to enjoy the wine that you enjoy the taste of.
All right, let's shift to beer for a second.
Alina, you mentioned you're a beer fan.
Do you ever drink the low-calorie beers?
Lately, I've been moving towards light just because I want to cut down.
Got it.
Ashley, you argue that light beers are sort of a holiday party foul.
Yes.
So light beer may be lighter on calories initially, maybe, but definitely lighter on taste.
So what ends up happening?
You have the one light beer, then you have the two light beers, the three, the four.
But if you had one or two of the really, as you said, great tasting beers, you may end up in a better calorie.
That's the three light beers, just 300 plus calories already, and you didn't get the joy that you wanted out of it.
But I think the thing that throws me off is this little bit of a head fake because there are other ways of getting a low calorie option.
Renata, what kind of beer do you normally serve?
I mean, well, I usually serve light, but now I'm not.
Dr. Oz, thank you.
I guess I'll just stick with this wine there.
Now it's fully movable.
Okay, I'll share.
Alina, I'm going to explain this to you because I think a lot of people are confused about what goes in the beer and how it plays.
So what does it mean that it's light, that it's dark, and everything in between?
Yeah, and this is where I think the confusion comes in.
You're definitely not alone on that part.
So what the color actually just refers to is how much roasting has happened to that barley.
It has nothing to do with the nutrient amount in that part.
Interestingly, it does have to do with the alcohol amount, which translates into the calories.
So we'll talk about that.
So if you love starting off with something that's light and light flavor, the lighter colors are going to do that.
Then we've got the wheat beers in here, which can be a little bit heavier, a little bit more filling.
And then over here, we've got the darker beers, right?
And so those darker beers feel a little bit heavier.
They look a little heavier.
For me, I find they're really satisfying, really interesting.
These often tend to be lower in the alcohol volume.
That means lower in calorie.
So I look for the stout, which is about, you want to look for about that 5% ABV.
It'll actually say it on there, alcohol by volume.
And that's going to be your best from a calorie standpoint and a taste standpoint.
That's what I like to do.
That's what I'm talking about.
Wonderful advice as always, Ashley.
Check out all the health benefits at alcoholanddroz.com.
And if you're a Comptel lover, you can't miss what's next.
We're revealing how to make your favorite holiday drinks for half the calories.
That's half.
Stay with us.
That's great.
Coming up, make ahead Christmas morning breakfast that will not only impress your guests, but eliminate the stress.
Plus, an inside look at the Oz Family Kitchen.
We're going to show you how we make our family's favorite Christmas morning Kringle.
And my kids are getting involved.
Bronkus Kringle.
From the spring old coffee.
Why does my taste swap?
Why do I snort?
I'm looking at health questions that you're always searching online.
So forget the internet.
We've got your answers right here.
All nuance.
That's coming up tomorrow.
We're back with the cocktails.
I'll be toasting my team with this holiday season.
By the way, here's some of the party photos of my team for the past 10 years.
They have a big party at the holiday time.
I don't know where they got these sweaters from.
I did not give them those sweaters, but we have a good time partying it up and I love celebrating with them, especially with cocktails that are half the calories and full of cheer.
And these guys, they know what they're talking about.
Beverage Director Lucas Robinson for Cash Hospitality Group is here with some smart cocktail swaps.
So you can know what we know.
You say cocktail making is the wild, wild west of ingredients.
Yeah, well, you know, right now a lot of bartenders, they have sloppy pores and they're using a ton of ingredients that are just full of sugars and a lot of these products that are just terrible for you.
So break it down.
What kinds of ingredients could help us still maintain a taste but wouldn't sabotage our waistline?
It's pretty simple.
You want to do easy swaps.
I'm talking about using fresh fruits, fresh citrus, juices not from concentrate, and easy switches like seltzer instead of club soda.
Tampita.
All right, we're going to take a couple of your favorite drinks and we're going to hack them.
So these are your favorite low-calorie cocktails going forward.
First up, a healthy eggnog cocktail with a surprise twist that nobody saw coming.
Traditional eggnog is brimming with 343 calories per serving.
That's a lot of calories, guys.
And no one has just one eggnog.
Your version, 142 calories.
Show us how you hacked it.
This has no cream in it.
No cream.
But I'm told it tastes like it still does.
Yeah.
So I taste you make.
All right, so we're going to start with some coconut rum.
Nice smell.
And then what I do is we do pineapple and bananas.
What I like to do is have them over-ripened, chop them up, freeze them.
Fresh lime, I do a little bit of vanilla extract, and then I top it with some shaved nutmeg and cinnamon.
Just to get a little eggnog flavor.
I mean, it's so good.
You don't feel like you're sacrificing anything.
This is the part I don't get.
You can cut off 200 calories from a drink that you're having.
Why wouldn't you do it?
You're not paying a penalty.
Nope.
And that's the thing.
We assume it's not going to taste good, but this is the dive for.
All right.
Next, let's bring in a healthy cocktail that's breaking the internet.
Hearing about it everywhere.
And the best news, it's only 180 calories.
It may be the drink of the season.
What is, Lucas?
All right.
So this one is actually the detox retox.
It is available.
Detox Retox.
Yeah.
Oh, I love it.
Brilliant branding.
Yeah.
What do you have?
So first of all, it's available at all of our catches, one of our signature cocktails.
And we've got matcha powder, fresh mint, fresh cucumber, fresh lime juice, and Blanco tequila.
Good.
And then show me how you do it.
We're going to make it.
So you got your tequila.
Fresh cucumber juice.
Go ahead.
Yeah, please help me out here.
Yeah.
Fresh lime juice.
Fresh juice.
This is your fresh mint cooked into a syrup.
And this is the matcha powder.
Y'all see that guy?
That's the key part.
There it goes in there.
That gives you a little zing too, you know?
Matcha powder has been everywhere.
Yep.
Popular for a reason.
Now show me the bartender deal.
The Tom Cruise move.
There you go, a little cocktail, you know?
You ever spilled this on yourself?
Of course.
You do?
Okay, I feel better about it.
This is my catastrophe moment.
Now, while you're doing that, the ultimate taste test, I want to have the most historian palate on our team that I know of anyway to taste it.
It's my supervising producer, Christine, who's got the tough job of managing all these shows every day.
So cheers to you.
But first, I want an honest opinion from your discriminating palate about this.
How does it compare to the real thing?
It is so delicious, Dr. Oz.
It's like sunshine in a glass.
There's no bitterness from the matcha.
Usually with matcha, you get a little bit of bitterness, but there's just a kiss of sweetness with that lime.
It really comes through.
It's a green drink that goes down really easy.
You know what?
I agree with what she said.
Springtime in a glass.
Christine, Lucas, all the recipes are on Dr.Oz.com.
Make these drinks, share them with your family coming up.
What to do when you drink a little too much.
I know what happens because you guys are searching for this on Google all the time.
We tested the latest hangover remedies to see if they really work.
So you don't have to.
That is next.
Stay with us because a little later in the show, we're hacking the holidays.
And Alex, this one right here, tested whether you can make a holiday ham in a slow cooker and still have it come out.
Oh, great.
Any hints?
Any hints, what works?
Oh, I'm not telling you.
You're going to have to wait and be surprised.
Grinch.
Yes, yes, yes.
Tis the season to be jolly, but maybe you had one too many drinks at a holiday party this year and you're feeling a little worn down.
Today we're trying the latest hangover solutions to find out what works so you don't have to.
Here to help us from our Atlanta affiliate WSB-TV at WSB Radio, Dr. Joe Especio, who is a pain management specialist.
First up, what do you actually, as an expert, do for yourself to avoid hangovers during the holidays?
Well, here's a trick I want everybody to try.
For every drink you have, I want you to have three glasses of water.
All right, so three to one ratio.
Three to one ratio, exactly.
You're aggressive.
I thought one to one was good enough.
Uh-huh.
Three to one, man.
I'm going to do this right.
Hangover cure is one of the top 10 things Americans search for on the internet.
So we're going to walk people through this, but is there such a thing as a hangover cure?
There really isn't a cure necessarily.
Time is going to be the thing that's going to solve a lot of your problems.
Usually about eight to 24 hours depends on the person.
But there are some things we can do to actually help deal with the more severe symptoms.
24 hours is a long time.
All right, so we tasted some of the latest hangover remedies that are popping up everywhere.
While there aren't any great studies on these things, we know you guys are using them.
So we wanted to see what worked for a hangover and what didn't.
The first is something called the hangover patch.
Dr. Joe, yay, nay, what is this?
How does it work?
So the patch is something you actually put on your body, put it on a part of your body that doesn't have a lot of hair, let's say the under part of your arm here, because you're going to have to tear it off the next day and that's going to hurt.
So you put it on about 45 minutes before you go drinking and then you leave it on, take it off the next day, and that's going to help just replenish some of those nutrients.
Let me show you all what this patch is supposed to do to your body when you drink.
So when you do have alcohol in your body, it depletes your body of vitamins.
For example, vitamin B is a good example of it.
And you turn a little greenish, right?
That's what we say.
The patch is a way of getting, when you attach it to yourself, getting some of the essential vitamins back into your bloodstream.
The vitamin B seeps into your skin, eventually into your bloodstream, so it replenishes you.
So we asked one of our guests, Donna, to try the patch before she had a few drinks.
How are you, Donna?
I see you made it to the show.
I was worried for a while.
So what do you think?
Do you think it worked for you?
I think so.
I wasn't quite as nauseous.
So I think it really worked.
You know, just don't go crazy.
Don't use that as an excuse to drink a lot.
That's a good big point here, Suzanne.
But I think, look, I'm going to encourage these things.
Right in, guys, if it works for you, let us know.
All right, thank you very much.
Next, there's a hangover pill.
I've heard people pop in two pain relievers in the morning, which happens a lot, which is problematic for me.
I know that's not a good way to go.
But these pills take a very different approach.
How are they supposed to work?
Well, it depends on the brand, when you take them and how many you take them.
But generally, you take them before you start drinking.
And what they do is they help reduce inflammation and they help replenish some of the nutrients that are in your body.
Let's just put this.
Tracy, come in here.
Let's put this to the test.
We actually took all of our audience members out to the party last night.
Actually, she went out with her friends, and you took some of these pills before you started drinking.
Thoughts?
Well, I was first skeptical, but I didn't wake up with the headache the next day.
So I did drink water, however, with the pill.
So I thought, well, maybe I was more hydrated.
Yeah, that's actually a good reason, too.
You have to take the pill with something.
And these make theoretical sense.
Who the heck knows if they're effective?
But if I was going to take something, this would be sort of along the lines of what I would consider doing.
Right.
You might come over here.
There's a $5 remedy, it's a home remedy, that's found in drugstores everywhere that I just learned about from getting, everyone's buzzing about this.
You know why?
Miley Cyrus, right?
She posted this picture, right?
Now she looks like she may have been out late that night.
So Joe, what is this thing and when are you drinking?
Okay, so this is blowing up the internet.
This is Children's Electrolyte Solution.
And you drink it, I would suggest drinking it before you start drinking and then also when you're done drinking.
So a little bit for you.
Maybe this is the next time you go out with your friends.
There you go, yeah.
You know what?
This is not a pleasant experience, but to avoid the hangover, bottoms up to you all.
It's worth it.
Joe, thank you very much.
Thanks so much, Doc.
We got Joe's book prescription for extreme health.
Dr. Joe, pleasure.
Tracy, what do you think?
Very good.
You're in?
Whatever it takes.
Whatever it takes.
We'll be right back.
Not only are these no-bake Christmas sweets Pinterest worthy, they are also...
Delicious!
Stay tuned to find out how you can make your own when we come back.
If there's one thing that brings us all together, it's food.
So we're calling everyone to the table to dish on everything.
From the latest food hacks and trends to everyday recipes you can make for dinner tonight.
Singing is my first love, but my other passion is baking.
I'm an iron chef, but mostly the executive chef of Butter Restaurant and mother to an 11-year-old.
This is the first recipe I ever made in a professional kitchen.
They were terrible.
My cooking is like me.
A mix of Caribbean heat, meat, southern sweet.
This is like my girlfriend in the kitchen.
I am, as a chef, first and foremost about flavor.
It's simple, it's celebratory, and most of all, it's about having a great time in the kitchen.
What is going on?
I'm trying to help.
Let's dish.
Welcome to the dish on Oz.
We are in holiday crunch time for Christmas and New Year's.
That's that a week away.
There's a lot to do.
Lots of pressure on our dad.
Where'd you go?
Lots of pressure on everyone, including moms and kids to make Christmas magical for everybody.
We got special force.
It's true, it's true.
We do put a lot of pressure on ourselves as moms to make Christmas magical for our kids, for the whole family.
People leave coming over.
And then you end up feeling rushed, cranky, inadequate, and very far from merry.
Okay, so we're putting Mary back in Christmas here.
We're giving you lots of hacks and easy ways to win the holidays with 12 cooking hacks.
We're going to count them down this show.
And we're starting with the most hectic part of the holiday, which is that morning, Christmas morning for me, with this make-a-head breakfast game changer that's going to change your life so you can actually get that morning back.
Plus, no need to slave over a hot stove with Alex's holiday favorites that are actually even better in a slow cooker.
So you shut them and forget them.
And then Jordan's got some no-baked Pinterest-worthy Christmas cookies that look so good, girl.
I cannot wait to dive into those.
So when I, with Lisa, raising Daphne and the kids, we developed all kinds of time traditions, most of which we took from my grandparents, their parents.
It went back a long way.
Give me some of yours.
Christmas morning for me was me and my brother running down to open our presents.
Obviously, we were super excited.
There we are.
Oh my gosh, guys.
Oh my gosh.
We would open our presents and then we house hopped.
My family's Jamaican, so we do a full spread of a Jamaican breakfast.
So that's our tradition.
All right, well, we wanted to give you guys an inside look into what happens at the Oz family kitchen as we discuss our holiday traditions and make one of my favorite make-a-head breakfast sweets.
This is my Christmas Kringle.
Iconic.
Take a look.
Wringle.
So this is the Oz Family Kitchen.
This is actually the kitchen Daphne grew up in.
Lots of memories here, and there's one in particular that I think is fun for all of us.
Christmas morning, there's a lot of us.
I mean, I mean like 30 people in the kitchen trying to eat all at one time.
So one thing we get out of the way ahead of time is our famous Christmas Kringle.
We make it the day ahead.
The ultimate hack is to have your dad do all the cooking actually.
So I was going to have you make the Kringle this year.
Okay, so here's the deal.
This is a really simple puff pastry that we bought at the grocery store.
You buy it in the freezer section and you pull that out of your freezer and let it thaw a little bit so it'll be easy to roll.
Now we have some softened butter here, some light brown sugar.
Just a little bit, Dr. Uz.
Just right.
A bit of cinnamon, heart health, you know, anti-inflammatory a little bit.
Always thinking about my health.
How did you sneak in here?
She loves to eat these and make them.
You want to help agency?
You want to help Ronka?
Okay.
Do a little sprinkle of salt in.
Just a little bit.
Yeah.
And some vanilla extract.
Oh, we have one more drifting in.
One more coming up.
Phil, will you stir in the nuts?
We're going to sprinkle, the top of your dough.
And we're going to roll it a little bit.
You want it about a quarter of an inch thick.
Not too thin because it does have to hold in all of this delicious nut and buttery mixture.
We're going to cut it into two pieces along that line.
And then we're going to make two halves of what's going to become the reefs of our kringle, okay?
Now we got to fill in with our pecan sugary buttery filling.
So we're making a little egg wash.
This is going to help us seal the edges of our puff pastry.
Perfect.
Okay.
They just wrapped it one second.
You rolled it up.
So I rolled one part over the filling and then I just keep it rolling.
Press it down to seal it.
Crimp the edges a little bit.
Roll it into your circle and then pop this in the freezer and let it sit overnight so you can save yourself some hassle in the morning, okay?
So we have the seam side down.
That's important.
And we have our two edges matched up like this.
It makes an O!
You're right, it does make an O.
And then we use our same egg wash just to seal the edges here.
This is our glue.
Egg is like glue.
It seals them together and you just pinch, pinch, pinch.
This is gonna go into your oven 350 for like 30 minutes.
You will know when it's ready because it will be smelling in your kitchen like toffee, browning sugar, nuts.
The Kringle comes out of the oven.
You let it rest about 15 minutes just so it's not too hot to handle and so it sets up a little bit.
And then we're gonna put a little bit of icing on top.
The icing is a really simple mix.
It's confectioner's sugar with a little bit of milk or cream and a little bit of vanilla and a pinch of salt.
This is where I'm happiest in the kitchen.
I love this kind of energy and everyone coming together.
That's what the kitchen is.
It's the heart of our home.
It always has been.
I remember growing up cooking at mommy's elbow, cooking at my grandmother's elbow, feeling like I was- My elbow?
Oh, yeah, all the time.
Sweet thing!
Ah!
It's so delicious!
It's so awesome!
And I feel like one of the family watching that video.
I feel like I'm so boring.
This is so delicious.
It reminds me of baklava.
It's like a reverse baklava.
Inside off baklava.
Exactly.
And much easier.
Yeah.
So philodox.
It's really almost like a Danish, too.
It is.
It's like a breakfast ding.
But I make it so nutty.
I put like extra nuts with the butter and the sugar.
But I love to balance this wonderful kringle with a little bit of a savory strata.
Okay, so strata is basically a savory bread pudding.
And this is once again a really good holiday hack because it's something you can make ahead of time.
I'm trying to give myself some time back in the morning.
So what I have here is caramelized onions and some garlic with fresh thyme.
I sauteed those up.
I'm going to add these in with some torn up English muffin.
Oh actually I'm going to have you whisk in two cups of milk if you would please with eight eggs.
So the caramelized onions, some Canadian bacon, some cheese of choice.
We're going to use cheddar.
What the same is?
Parsley going with the eggs.
That's nice.
That's the moment right there.
Come on.
And a whole bunch of hello.
And a whole bunch of this parsley.
Extremely sweet.
You threw a little greens in there.
It should be kale, Dr. Oz, I feel.
I stick a few in there.
Salt, pepper.
We're going to toss this up together.
All right.
With our spoon.
And here's the best part.
Can do this the morning up if you've forgotten and you need something quick.
You want to do it the night before?
You're just going to cover it up with a little tin foil.
Thank you so much.
That's it.
And it makes it really custardy and awesome.
Jamico Week cookies.
I got this.
This is like tucking a child into a little bit of a little bit of a little bit of that little baby into bed, stick it right in the elevator.
That's going to go in the refrigerator overnight.
What do we have to eat?
We have to do it.
Jamica, look at what Jamica is.
All right, hold on.
Can we dig into this?
Absolutely.
And a quick baby.
Oh, Dad.
Here you go, Alice.
I used pork.
Thank you.
You can find a step-by-step recipe for my Make Ahead Crinkle and Estrada on Dr.Oz.com.
I just took a ownership of it.
Dr. Allen's recipe breaks.
It's mine now.
Plus, get 12 tips on how to make your holiday prep easier.
Exclusive at Dr.Oz.com.
Up next.
You will never believe what holiday favorites you can make in a slow cooker.
And I'm not getting in a slow cooker.
You will not want to miss this.
Oh, Alex is taking us through it.
Stick with us.
You like it?
So good.
Flavor and great tasting food is a way to truly enjoy life.
I'm an only child, a product of two Italian parents who both love to cook.
My mom was a cookbook editor who presided over some of the great cookbooks.
I think that was the beginning.
I'm an iron chef, a judge on food networks, chopped, but I am mostly the executive chef of Butter Restaurant in Midtown Manhattan and mother to an 11-year-old.
Welcome to my kitchen at Butterfruit.
This is the first recipe I ever made in a professional kitchen.
They were terrible.
I'm not gonna lie, because some days are work.
But I love what I do.
It's like putting on a Broadway play every night.
I never get tired of it.
We're back with the dish on Oz.
I always love seeing that piece.
I love it so much.
And we're celebrating the holidays here today.
It is the best time of year to spend quality time with the family, not in the kitchen.
So today, Alex is showing us how to make three holiday favorites that are actually even better, more delicious in a slow cooker.
And Alex knows a thing or two about slow cookers.
You have kind of like a passion for slow cooker testing, I feel like.
I'm on a mission.
She's on a mission.
She tested out a bunch and found us the best.
Take a look.
I'm here at the restaurant.
I've got a sea of slow cookers, and I don't really cook a lot with these.
I'm not super familiar with what they do, although people rave about them all day long.
So I want to give them a try and watch them work their magic.
Chef always loves a new toy.
Pretty self-explanatory.
Like a giant dish I can leave stuff in for days.
And this is a smaller version of the same thing.
Okay, wow.
Oh, my, this comes with a lot of stuff.
This one looks too fancy for me.
I'm going to take these, do some cooking, and see what I come up with.
All right.
It is like Christmas morning for you just unpacking one at a time.
That's awesome.
I love presents.
I just love them.
And I love it.
Chefs love a toy.
I think that's probably right, too.
A gadget.
Always looking for something.
Even when you're cooking at home, you're like, ooh, this is going to make everything taste better.
Absolutely.
This makes everything easier.
Well, no, I love most women buy purses or shoes.
You buy slow cookers.
I love you for that.
I'm done with the purses and shoes and clothing and whatever else.
Just slow cookers.
That's all she needs.
The breasts.
So I think people think of slow cookers for their meals, but not necessarily for their drinks.
But you're going to show us how to make a slow cooker cocktail bar.
What's this about?
Now, here I've loaded a slow cooker with just apple cider.
Take a nose bath.
So here you are, apple cider.
All I put in here was just this cinnamon sticks, fresh ginger and cloves.
You just tie a little bouquet of this stuff together so you can pull it out.
Well, you just drop that little magic flavor sachet in there.
Oh, yeah.
That's actually a good thing.
This is how we make a dish.
That's how you make a dish out of this.
This is a dishy dish.
And it's a cocktail.
And look, it's there.
And people are like, oh my God, how'd you do this?
You're so amazing.
And you do anything.
So here are the cocktails.
I added a little bit of diced fresh apple, a little lemon peel to fancy.
But I still have alcohol.
What's going on?
Okay, Daphne, you have like 18 children asking about the booze.
I see where we're going with the motherhood during the holidays.
What I love about this is when you enter the house, this is the first smell that you smell.
And it's beautiful.
The scent is so delicious and inviting that you're just like, okay, I want to stay at this party.
Dr. Oz, you want to come and just sample this and see what you think?
Let's add a double bourbon to Dr. Oz.
I'll be the judge.
Now you can have this without the booze for the kids.
Beautiful.
And then you add the bourbon for the adults.
The aroma matches the taste.
Fabulous.
That is nice.
Also, the kids.
I actually have an even bigger aspiration because Alex's next holiday favorite, something that's really cool.
It turns out that she thinks holiday ham turns out better in a slow cooker.
This made me curious.
So as I drink, help me.
I know that trial and error is a big part about how chefs figure things out.
Yes.
I understand it didn't work out so well the first time.
So you're just going right to the problem.
I want to understand it.
You know, I love you.
So I'm a perfectionist, and I thought I can turn this a ham in a slow cooker.
We're drunk over here, just saying out here.
I can tell.
This is bourbon with a side of cider.
Now I know why you have so much fun in your hand.
If you get really tipsy, you can just put the ham and the cider and end it right there.
I didn't know cook them together.
You're slurring your words already.
What?
Stay focused.
So I have ham, and I thought I can turn this into that gorgeous glaze ham.
I look online, I see gazillions of pictures, people proudly with their ham, so excited.
I thought I can do this wrong.
Okay?
I get my slow cooker, I get everything together, and I kind of ended up with something that wasn't so beautiful.
And I thought, you know, here are these beautiful hams, and then there was my wontwah ham.
We have evidence of the wah-wah ham.
This is the beautiful one on the left, the not so elegant one on the right.
You're aiming left, you hit right.
So what are you doing?
You're sitting there, you're at home, things aren't turning out well.
The bottom has fallen out of your life.
I mean, I lit candles, I shut out the lights and went home.
I got a double album of Adele songs, some candles.
I was crying.
I filled the dish with my tears.
So what did I do?
I added maple syrup, unsweetened apple juice, and a little brown sugar.
I know, already you want to eat.
It's so beautiful.
Now, this created a beautiful liquid when I cooked the ham in it for hours.
And the ham roast was born from this.
And then my secret little ingredients at the end were when it started to cook.
Red wine vinegar for a little of that zing.
Right?
This is to counter all that pecan upside-down bakra vodka.
I got it.
I got it.
I'm trying to help you.
Thank you.
You're so sweet.
And a little dollop, actually, more than a dollop of coffee.
Yeah, but I love ham and mustard together.
This makes sense.
And then you just, I like the way I spread that over there.
You've got a real knack for this.
Very surgical.
I'm scrubbing in.
You're scrubbing in.
And then you just cover it and you let this cook.
And what happens is all these beautiful juices come out of the ham as it cooks.
Six to eight hours.
It turned out, okay, it wasn't the sexiest ham in the world, but it was a little ham that could, and it's just so tasty.
It melts in your mouth.
Check it out.
We'll cover this.
Come on over here.
Come taste a little bit.
Look at that ham.
We're going to make my hair.
Look at that magic shit.
We're running, I swear.
We're just tripping our way.
Ladies, you got your drink.
Something's wrong with you.
I got mine right here.
I got mine.
I got a lot of hair on two feet to get over here.
I took mine.
We enjoy it.
It looks beautiful.
You can find all these recipes, plus more from the dish of druz.com/slash the dish.
If you go to break, take a look at this video on how to make ooey, gooey, cheesy, scallop, potatoes.
And you guessed it, that slow cooker.
And guess what?
We come back.
Christmas cookies.
Don't go anywhere.
Singing is my first passion from winning American Idol to Grammy nomination, platinum albums.
But another passion of mine was that I love to bake.
Spread the chocolate and you want to cover as much as you can.
Hosting my baking show, Heart of the Batter, has been so much fun that I love sharing my recipes.
Okay, we're going to put them back in for about five minutes.
I grew up in the kitchen with my mom and Nana baking, and it was one of those things that made me happy inside.
I'm a new mom, and it is the greatest thing that has ever happened to me.
And he loves being in the kitchen too.
Some people do salt, I do sugar.
Maybe add a little bit more sweetness to it.
Baking for people is like making music for them.
It makes them feel good, and it makes me happy to see them feel good.
We are back with a dish on Oz and we are hacking holiday cookies right now.
I actually have some here right now that I want to show you guys.
Check this out.
It's the dish screw.
Oh my gosh.
Look at that mom.
Now you can eat your own head.
I'm a cookie, Naima.
Look how cute you look.
Don't be in Jamie.
I always wanted to be a cookie.
Daddy's cooking.
How perfect.
It's a match.
It's perfect.
It's a perfect match.
I love it.
Why don't you share these with the audience?
I would love to see you.
They can sample a good sweet.
Everyone's so happy to get a cookie.
It's just so fun and festive.
It's the season.
Okay, so Jordan, you're going to show us how to make a no-bake sweet that's Pinterest worthy.
Actually, a few of them, no-baked sweats, Pinterest-worthy every single time.
Yes, so these are easy.
So what you're going to do, this is a s'mores chocolate truffle bulb.
So what you're going to do is you have your graham cracker infused cream instead of actually having graham cracker on the bottom.
And you're going to pour it into your chocolate.
Do just like this.
Let it steep in there and then you add your sugar.
You add your vanilla.
And now we have this one over here.
This is so fun.
I know it's so nice.
Resist, resist.
No, because I'm like, we haven't even gotten to that part.
Okay.
I'm like, boo, flavor.
No, you're okay.
I'm going to help.
So what we're doing, so this has been chilled now for an hour, and you're going to take it, take it out, you take your scoop.
Okay, this is a problem because I'm already like sucking in as much as I can in this dress and now you're, this is just all going to go sideways.
This is my weakness.
Yes, you take your scoop, you make, you form your balls, and then you stick it in to chill for a little bit, and then you warm it up in your hands a little bit, let it chill.
Cute.
Warm it up in your hands, put it into the graham cracker dust and your little marshmallow bits.
And then eventually they'll look like this.
Lovely little, delicious.
Perfect.
It's not crooked, but it's all right.
Eat it.
Now, cookie, cute.
Go, go.
Have you ever tried this with like peppermint flavoring or even hazelnut chocolate spread?
You know what's great about this is it's chocolate.
You can take whatever you want and put it on it.
So if you wanted to break up some candy canes, oh sorry, Dad.
Do I get that?
You put that on the outside as well.
Sorry, I took a bite and I'm really enjoying it.
Can you spare one for me, Alex?
Oh, yes.
I'm going to hold off.
I'm going to taste mine, that little sweet when we come back.
But I heard this room was a big medical journal article on this.
It turns out that you can actually burn through all the calories of Christmas cookies and sweets if you actually sing while you're baking.
Is that true?
Jordan, is that true?
Does anybody sing here?
Anybody, anyone who's world-class?
Does the Christmas Carol work?
Yes!
Yes!
If you want, you can join me because I think we all know this one.
I'm going to sing very quietly.
I have chocolate in my throat, guys.
Hold on.
Okay.
The first Noah, the angels did say, was a certain worship.
deep.
No well, no well.
No well, no well.
Bourne is the king of Israel.
One more time.
No well, no well.
No well, no well.
Born is the king of Israel.
Thank you for chocolate.
Looking at your top 10 health questions that you're always searching online.
All nuance.
That's coming up tomorrow.
And now we're ready to eat and dish.
I think all of our favorite parts of this show.
Today, Jordan made her no-bake s'mores truffle balls.
I'm going to say that slow because they were so good.
And we're about to dunk them in hot chocolate.
Or imagine your morning coffee with one of these little mocha balls in there.
One of these.
Okay, ready?
Let's dunk together.
Three, two, one.
Why did we all do that?
I love this, but any more holiday cheer, my skirt is going to pop.
Like, I can't do anymore.
That's the problem.
You get all these beautiful outfits for the holidays, and then weekend by video, you're like, get into it.
Guys, you got to go elastic waste starting December 1.
There we go.
I think that's a great idea.
Yes.
There we go.
Oh, this is so good.
My dad is actually over in the audience handing a few of these out, and we're going to see what the audience thinks.
So I barely held on to a couple.
Would you guys give these truffle balls as little gifts?
Thoughts?
Yes.
Yes.
Absolutely.
You all in?
Yes.
Yes.
Happy customers.
Happy customers.
Good.
Thank you.
Okay, so this is the season of giving, and everyone has that beloved foodie in their lives.
That maybe you're a little strapped for ideas on what to give them.
So we wanted to give you some ideas.
We decided to be each other's secret Santa's.
Sent that best.
And we're going to share some foodie gifts that we're obsessed with.
Let's exchange.
I'm going to go first, kick us off.
Okay, so I had Jordan.
And Jordan, I know that you love a pickle.
And I thought that what could make you happier than having a bespoke artisanal pickle variety arrive at your house every year.
Every month.
Oh my gosh.
I think I really have gift envy.
Why?
I don't know.
I like this pickle?
Yeah, I kind of want it.
I can share.
I get a monthly drummer.
I'll share you.
I'll share.
Yeah, yeah.
Okay, wait, so I'm next then, right?
I got Jamika.
So I know that you love a good cocktail, girls.
So I got you these.
All right.
Yes, I'm excited.
I'm going to give you this exciting red bag.
Yes.
Wait, what?
So you have the molds to make these amazing shot glasses.
Look at this.
And then you have to.
Always.
Peppermint liqueur to go with it.
He loves me.
Look at this.
Christmas shot glasses that you can eat.
So you enjoy your drink and you get a piece of candy as well.
Wait, what are these shot glasses made out of?
There's chocolate and peppermint.
I'm like, what a cool.
What a cute little.
That is so fun.
All right.
I have Alex.
I have your gift.
Oh, a gift from me.
I adopted an olive tree in Italy in your name.
In your name.
But oh, wait.
Wait, wait, wait.
Here are the branches from the tree.
Jamika.
And they are going to send you the olive oil from the press of the tree in Italy with your name on it.
Yes.
Yes.
You have your olive on it.
We love it.
We love it.
Yes.
We love it.
I see that.
That's amazing.
What a great gift, though.
Because not only are you like, you get to actually adopt the tree and it's also good for the environment and all the trees.
You can go visit it.
It has your name on it.
I love the tree.
Just me and the tree.
You can keep the pickles.
I'm good.
Yes.
I still like my pickles.
I love my pickles.
Daphne.
So glad you love it.
I love this.
So glad you love it.
What a great gift.
You just nailed it.
You nailed the gift giving.
Exciting the olive oil.
Okay, relax.
I got you, which was a lot of pressure.
I know how you love your ice cream.
And I know how you love involving your kids in the kitchen.
What is this?
This is an ice cream ball.
No.
What?
Yes.
You put the mixture in here and you roll it around and the more you move it around, it churns into ice cream so you can burn calories while you make ice cream.
You smell the bell.
I love it.
This is brilliant.
I love it.
Alex, thank you.
These gifts are so great.
Thank you so much.
I thought long and hard about all you guys because I've been so proud of you.
All of these things.
Diamond rings are on their way.
In the meantime, I grew up eating this, not baklava, which you mentioned earlier.
This Turkish delight.
La creme de la creme.
Please taste one of these with me.
All right, well, Deb, you know, we couldn't let the secret Santa go away without giving you a gift of our own.
So I gave the girls a little insight into you, which is that every holiday you wanted from your kids something that we made, preferably a performance.
Oh, that was so good.
So, ladies, this is our gift to you.
Okay.
Merry Christmas.
Ready?
Jordan, kick us off.
I'll share it with all of America.
Okay, ready?
Three, two, one.
We wish you a Merry Christmas.
We wish you a Merry Christmas.
We wish you a Merry Christmas and a Healthy New Year.