EMERIL’S TABLE- HOLIDAY COOKING FOR A CROWD, Watch our episode, get the recipes

On the set of Emeril's Table

Don’t Miss: “Emeril’s Table” Holiday Cooking for a Crowd episode airing December 9th at 11:00am ET/10:00am C on the Hallmark Channel.

Why: I’m on it along with my family and friends.

I’ve always felt that style is a lot like cooking. If you don’t start out with the right ingredients (wardrobe), no matter how you try to doctor it up (accessories too) , the results can be less than tasty.  Less is more when it is well-planned and of fantastic quality.

The Holiday Cooking for a Crowd gang: (left to right) My husband, Chef Emeril, my son, me (front row l to r), my friend Liz, her niece Kelsey
The Holiday Cooking for a Crowd gang: (left to right) My husband, Emeril Lagasse, my son, me (front row l to r), my friend Liz, her niece Kelsey.

My husband and I entertain quite a bit in New York, particularly around the holidays as it’s our jammed packed month. We have Christmas, Chanukah, and our son’s birthday all before we leave for our annual ski trip to our vacation home in Jackson Hole, WY and then our anniversary. By the time New Year’s Eve comes, a very deep breath is on the menu.

WATCH: How to plan and what to wear to a holiday party at home

As we get flummoxed with what to serve at our holiday parties, we are always on the lookout for something new to prepare. It was thrilling to have the opportunity of my very own “episode” with Emeril Lagasse. I brought along my husband, son, my friend Liz Lamere, and her niece Kelsey to all sit at “Emeril’s Table” and learn some easy gourmet tricks of the trade to tzuj up holiday cooking for a crowd.

The show was a fantastic experience. Chef Emeril is just a doll as is the fanatically professional staff from Martha Stewart Living Omnimedia.

I even got to attempt a little joke with Chef Emeril. When he asked me how I was at folding, of course, I said as long as it’s not laundry! The semi freddo is to die for as was the rest of the meal. I would recreate the lavish dinner in a heartbeat. You should try it too, recipes follow. Don’t forget to watch!


EPISODE DESCRIPTION: Emeril is sharing some of his tried and true recipes that have family and friends asking for more! The crowd pleasing favorites include: Emeril’s succulent and moist Crown Roast of Pork. Plus, Sweet Potato Soufflé and for dessert a Chocolate and Chestnut Semi-Freddo.





Recipe courtesy Emeril Lagasse, copyright MSLO, Inc., all rights reserved

crown roast of pork
crown roast of pork

One (10 to 12 pound) crown roast of pork, 16 chops*

6 tablespoons olive oil

2 tablespoons minced garlic

4 teaspoons kosher salt

2 teaspoons freshly ground black pepper

2 teaspoons fresh sage, finely chopped

2 teaspoons fresh thyme, finely chopped, stems reserved

1 teaspoon fresh rosemary, finely chopped, stems reserved

1 teaspoon brown sugar

  • Allow the roast to stand at room temperature for at least one hour before cooking
  • Adjust the oven rack to the lower third of the oven and preheat to 300° F .
  • In a small mixing bowl, combine 3 tablespoons of the olive oil, the garlic, salt, pepper, sage, thyme, rosemary and brown sugar. Rub the salt mixture all over the roast. Add the herb stems to the bottom of the roasting pan, and place the roast (bone side down) in a roasting pan. If the roast seems unsteady, use kitchen twine to tie around the circumference of the roast to make it steady.
  • Place the roast in the oven and cook until an instant read thermometer reaches 110° F, about 2 hours. Remove the roast from the oven and using either paper towels or gloves, carefully flip the roast over so that the bones are now facing up. Brush the top of the roast with the remaining olive oil.
  • Increase the temperature of the oven to 500° F and return the roast to the oven. Cook until the interior temperature reaches 145° F on an instant read thermometer, about 30 minutes longer.
  • Transfer the roast to a cutting board, tent it with aluminum foil, and allow it to rest for at least 30 minutes and up to an hour before carving.
  • After the roast has rested, remove the twine from the roast and slice between the bones into 16 chops.

Yield: 8 to 12 portions

*Note: Ask your butcher to tie and French the pork roast for you.



Recipe courtesy Emeril Lagasse, copyright MSLO, Inc., all rights reserved.

6 tablespoons unsalted butter

½ cup minced shallots

1 teaspoon minced garlic

½ teaspoon sea salt

3 tablespoons all purpose flour

2 cups dark chicken stock

2 cups good quality red wine

½ cup Armagnac

2 bay leaves

1 teaspoon chopped fresh rosemary leaves

1 teaspoon chopped fresh thyme leaves

10 dried pitted prunes cut in half

10 dried apricots cut in half

½ cup dried bing cherries

  • In a medium saucepan set over medium heat, melt 2 tablespoons of the butter.
  • Once the butter begins to bubble, add the shallots, garlic and salt and cook for 4 minutes, or until the onion is soft and translucent.
  • Add the flour and cook for another 4 minutes to make a light roux. Increase the heat to medium high and add the chicken stock, red wine, Armagnac, bay leaves, herbs, and dried fruits and bring to a boil stirring frequently.
  • As soon as the sauce begins to boil, reduce the heat to medium and simmer until the sauce thickens enough to coat the back of a spoon.
  • Remove from the heat and whisk in the remaining butter. Do not allow sauce to boil once the butter has been incorporated. Serve immediately.

Yield: 1 quart, about 8 to 12 servings

Note: If you are preparing this sauce to accompany a roast, finish the sauce in the pan in which the roast was cooked in order to incorporate any meat juices in the sauce or deglaze the roasting pan with either the chicken broth or the wine and then proceed as instructed, adding the juices to the sauce.



Recipe courtesy Emeril Lagasse, copyright MSLO, Inc., all rights reserved

ultimate sweet potato souffle
ultimate sweet potato souffle

1½ pounds sweet potatoes, 1 to 2 potatoes depending on size

1 tablespoon vegetable oil

¾ teaspoon salt, plus one pinch and additional for seasoning

½ teaspoon freshly ground black pepper, plus additional for seasoning

8 tablespoons unsalted butter (one stick)

2 tablespoons light brown sugar

¼ cup all purpose flour

1½ cups whole milk

5 egg yolks

6 egg whites

¼ teaspoon cream of tartar

Preheat the oven to 350° F.

  • Rub the potato(es) with the oil, season with salt and pepper, and set on a baking sheet. Roast in the oven for 1 to 1½ hours or until soft. Remove from the oven and set aside.
  • Increase the oven to 425° F.
  • Melt half the butter in a small skillet set over medium high heat. Season with ½ teaspoon salt and ¼ teaspoon of the pepper. Cook for one minute until the butter is foamy and lightly browned. Remove from the heat and stir in the brown sugar.
  • Peel the potatoes and measure out 1 cup of roasted potato. Transfer to a food processor or blender and process on high. Drizzle in the brown butter sugar mixture and process until smooth, about 1 minute.
  • Melt the remaining butter in a small pot set over medium heat. Whisk in the flour and cook for 2 to 3 minutes, until light brown in color. Add ¼ teaspoon salt and ¼ teaspoon pepper, then whisk in the milk, stirring as necessary and cooking until thickened, about 3 minutes. Remove from the heat and transfer to a large bowl. Whisk in the yolks, one a time, until incorporated. Whisk in the sweet potato mixture. This base can be set aside at room temperature until ready to bake the soufflé. (You may cover and refrigerate this mixture if you want to do this in advance, but will need to bring it to room temperature before proceeding.)
  • Wrap aluminum foil so that it comes about three inches above the rim of a 7-cup soufflé dish. Grease the inside of the dish and aluminum foil with nonstick cooking spray. Set it onto a rimmed baking sheet for easier handling.
  • Whip the egg whites on low with a hand held electric mixer until foamy. Add a pinch of salt and the cream of tartar. Whip on high until stiff peaks form.
  • Gently fold about 1/3 of the beaten whites into the sweet potato mixture until uniform. Repeat with the remaining egg whites. Transfer the mixture to the prepared soufflé dish and place in the oven. Reduce the heat to 375° F and bake until the soufflé has risen 2 to 3 inches above the top of the soufflé dish and is nicely browned, about 1 hour. Remove from the oven and allow soufflé to sit no longer than 5 minutes before serving .
  • To serve, plunge two large serving spoons back to back in the middle of the soufflé – this will help prevent the soufflé from falling. Serve immediately.

Yield: 6 to 8 servings



Recipe courtesy Emeril Lagasse, copyright MSLO, Inc., all rights reserved.

chocolate and chestnut semifreddo
6 ounces bittersweet chocolate, roughly chopped

4.5 ounces meringue cookies*

5 large eggs, yolks and whites reserved separately at room temperature

1 cup superfine sugar

½ cup chestnut puree

2 cups heavy cream

2 teaspoons vanilla

2 tablespoons brandy

  • Prepare two 8 ½ by 4 ½-inch loaf pans by lining them with plastic wrap, allowing 4 inches of plastic wrap to hang over the sides of the pan.
  • In the bowl of a food processor, combine the chocolate, and meringue cookies and process until the mixture is the texture of coarse bread crumbs. Set aside.
  • In the top of a double boiler (off of the heat) whisk the egg yolks, ½ cup of the sugar and the chestnut puree until smooth. (The puree will have flecks of chestnuts in it and therefore the mixture will not be silky smooth.) Place the double boiler over simmering water and beat the mixture with a handheld mixer on medium speed until the mixture becomes pale yellow and fluffy, forming thick ribbons when the beaters are lifted, about 4 to 5 minutes. Remove the top of the double boiler and transfer to the top of an ice bath, whisking until the mixture is cold.
  • In the bowl of a standing mixer with the whisk attached, whip the egg whites until foamy and soft peaks begins to form. While continuing to beat, add the remaining ½ cup of sugar, beating until the whites are glossy and stiff peaks form.
  • In a separate bowl, using a hand held mixer, whip the heavy cream with the vanilla at medium high speed until stiff peaks form.
  • Gently fold about 1/3 of the beaten egg whites into the chestnut mixture using a large rubber spatula. Fold the remaining egg whites into the mixture, taking care not to deflate the egg whites. Gently fold the whipped cream and brandy into the chestnut and egg white mixture in the same fashion.
  • Spread 2 tablespoons of the chocolate-meringue mixture over the bottom of each plastic-lined pan. Spoon 2 cups of the chestnut cream over the chocolate and meringue, being careful to keep the mixtures in two separate layers. Prepare a second layer by spreading another two tablespoons of the chocolate meringue mixture on top of the chestnut cream. Spoon another 2 cups of the chestnut cream on top and smooth the surface with a rubber spatula. Fold the plastic over the top of the loaf pan and place it in the freezer. The semifreddo should be frozen for at least 8 hours before serving. It will keep for up to 1 week in the freezer. Repeat the process with the second loaf pan and the remaining chestnut cream and chocolate-meringue mixture.
  • To serve the semifreddo, remove it from the freezer and allow it to soften for just a few minutes. Gently unwrap the plastic and carefully lift the semifreddo out of the pan. Completely remove the plastic and invert the semifreddo so that the chocolate is on top. Using a slicing knife, cut the semifreddo into ¾ to 1-inch thick slices. Serve immediately.

Yield: 12 to 16 servings

*Store-bought meringue cookies may be substituted for homemade meringue cookies.



Recipe courtesy Emeril Lagasse, copyright MSLO, Inc., all rights reserved.

2 tablespoons unsalted butter

1/4 cup minced yellow onion

1 pound frozen green peas, not thawed

1/2 cup water

1/2 teaspoon salt

  • Melt the butter in a medium saucepan over medium-high heat.
  • Add the onion and cook, stirring, until soft, about 3 minutes.
  • Add the peas and water and bring to a boil.
  • Reduce the heat to medium-low, cover the saucepan, and simmer until tender, about 4 minutes.
  • Remove from the heat. Add the salt and stir. Using a slotted spoon, transfer the peas to serving plates. Serve hot.

Yield: About 3 cups, serving 4 to 6

 “Emeril’s Table” Holiday Cooking for a Crowd episode airing December 9th at 11:00am ET/10:00am C on the Hallmark Channel.

Sharon Haver is wearing her own wardrobe in TV friendly colors on Emeril’s Table: Akris leather jacket, Yves Saint Laurent skirt, Viktor and Rolf blouse, Forever 21 necklace, Manolo Blahnik booties.

PHOTO CREDIT: Anders Krusberg, Martha Stewart Living Omnimedia

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