JOEL: Today it's all homemade.

And we're getting ready for the holidays.

- This is my jam.

JOEL: Dude.

Dude!

Peloton's Ally Love stops by.

JOEL: Whole roasted cauliflower.

Have you guys done this before?

- So I've tried.

JOEL: And what happened?

- Let's say I tried once.

JOEL: Okay.

Okay, got it.

She recreates a very special holiday meal.

Ally's holiday curry with roasted cauliflower.

(applause) Oh, look at this beautiful.

(cheers and applause) Plus, the absolute perfect stress-free dessert.

We are making a holiday homemade bark.

How gorgeous is that?

(cheers and applause) It's all coming up right now on Homemade Live!

JOEL AND AUDIENCE: One, two, three.

(crowd cheering) JOEL: Hey, I'm Joel, a dad, husband, and sustainable chef in Seattle, Washington.

I believe the best ingredient on Earth isn't what's on the plate, it's actually what's around the plate-- the people, the places, the stories.

That's what inspired Homemade Live!

Each week we go live from our kitchen in front of a studio audience with famous friends.

We share food memories and recreate them on the spot.

Welcome to Homemade Live!

- Funding for Homemade Live!

is made possible by... ♪ ♪ ♪ ♪ - Espresso designed to fit your life, whatever your life looks like.

The Espresso Collection by KitchenAid.

♪ ♪ - KitchenAid is a proud sponsor of Homemade Live!

- We have been around for more than 80 years.

- But we don't want to exist.

- We don't want diabetes to overtake us.

- So we're not stopping until there's a cure.

- Someday you won't need us.

- Until then... - ALL: We fight.

♪ ♪ - Brought to you in part by the American Lamb Board.

(cheers and applause) JOEL: Welcome to a very, very special episode because we are homemade for the holidays, baby.

(crowd cheering) We love our holiday show.

It's a special show.

I mean, obviously, food and holidays, they go really well together.

There's two things that matter at holiday time.

It's what's on the table, and who's around the table.

Right?

(applause) If you're thinking like you're seeing double right now, you're not-- meet my brother Alex Gamoran in the house.

(crowd cheering) Uh, Alex, uh, so when we have holidays, what's like a holiday food that's always on our table?

- God, I mean, it's whatever you're making.

(laughter) JOEL: Yeah.

But one of the things that's always on the menu for us is, uh, my nanny's carrot ring.

And my nanny just passed away about a week ago.

Uh, but she was on the show last year, which was so special.

And she might not be around the table, but her carrot ring will be on the table.

And that is something magical that food brings.

So, uh, that's huge.

That's huge.

(applause) I'm getting my kids more into the tradition.

I want to get them involved.

And so I wanted to make something easy that we can all rock out at home.

For my first bite, we are making a holiday homemade bark.

You guys are gonna love it.

(applause) Yes.

I'm, I'm just, I'm calling this out-- do you want to cook with me or no?

- Sure, I'd love to.

I don't... JOEL: Give, give him a little love!

Get up here.

Get up here.

(applause) He's the first non-celebrity cohost.

You've had... - First of all, I am a celebrity.

JOEL: Okay, there you go.

Yeah, there you go.

Fair enough, fair enough, fair enough.

All right, so, um, we're gonna make a bark.

We have a double boiler here.

Alex, you can just give this a quick stir.

- Okay.

JOEL: And a double boiler just means it's a bowl inside a pot with some simmering water.

And that just slowly melts the chocolate so that it kind of evenly melts and doesn't burn.

What I like to do is-- take it off now and just be careful because it's a little warm.

- Okay.

JOEL: And then a little trick that I like to do is add a little oil.

- Do you want me to stir that?

JOEL: Yeah, stir that in.

And then a little more chocolate.

And by adding the cold chocolate into the hot chocolate, it kind of stabilizes it.

And it gives it this really good snap when you make that bark.

You grab a big sheet tray.

By the way, this is, like, for an army.

I don't know how much candy we're making here.

So I'm just gonna kind of dump this.

And I'm glad, Alex, you're here because I don't want people to think that this really takes that much finesse; it's just... - Oh.

JOEL (chuckling): Yeah, exactly.

- So you're saying I don't have that much finesse?

JOEL: That's exactly what I'm saying.

- Got it.

JOEL: Exactly.

So you dump this out, you kind of make a mess.

And then, Alex, this is, this is called an offset spatula.

Just kind of spread it evenly.

- Yeah.

JOEL: Okay?

- Yeah, I'm gonna show you how much finesse I have.

JOEL: Yeah, let's see how even you can get it.

(applause) So section one is we've got pistachio, sesame and dried rose.

So what you do is you just take some pistachios, you blitz these, all right?

Give it a little blitz.

And then what you do is you just kinda sprinkle from up high.

Right?

And it just kind of sticks.

And here's, like, section one.

Alex, do you want to do just, like, liberal of... - Liberal?

JOEL: Yeah.

Just, like, mix those together.

- In the middle?

JOEL: No, no, over the top of the pistachio.

- Oh, on the pistachios.

JOEL: Yeah, yeah.

Just go for it, like, we're gonna do sections.

- Yeah, yeah.

JOEL: But what we want to do next is we've got a pretzel, nut, and apricot.

- Okay.

JOEL: Is that your jam?

- Everything's my jam on the thing.

JOEL: He's like, "If it's edible, it's going down."

- Everything's my jam, yeah.

JOEL: Yeah.

Yeah.

So those are going in.

We give those a little blitz.

You just got to, again, I want to s-- it doesn't need to be sawdust, right?

Just like, I want to see that it's pretzel.

I want to see that it's, you know, a little bit of peanuts.

So you kind of know what's going on.

So hold this back here.

I'll just take it out.

- Okay.

JOEL: I'm scared for you.

And shake it on.

- Okay.

JOEL: Shake it in the middle.

And kind of get close to the pistachio.

(applause) So this one is some pecan.

And then, Alex, dried cherries.

Flaky sea salt, look at this.

And then I just grab a little bit of orange zest.

And what you have is just three completely different sections of this bark, I'm gonna hold that up.

How gorgeous is that?

(applause) Guys, Alex, my bro.

(crowd cheering) All right.

So, what I would do at this point is I'd stick this in the fridge for at least an hour until it kind of sets up.

We should have one already in here, and I just want you guys to see what this looks like.

This is nuts.

Look at that.

Pun intended.

Isn't that beautiful?

(applause) Isn't that gorgeous?

All right, I have an idea-- this is totally off the cuff.

Do we have a ladder or something in here?

Yeah, let's run that in here, yeah.

Thank you, Julie!

Can we set this up?

(applause) Will this hold my weight?

Let's pray.

And after an hour-- oh my gosh, this is so crazy.

I don't know why I'm doing this.

But look at this sheet.

And you can crack it bit by bit.

(exclaims) Come on, hold on!

And on the count of three, I'm just gonna let this puppy shatter.

(leading audience): One, two, three.

(crowd cheering) - Hey!

JOEL: Big shards, small shards, just kind of let it break up, And if you want, you can absolutely pack them in little snack boxes like this and give them to whoever, ever you feel is deserving of it.

But there you go, holiday bark.

Easy to make and a total blast.

I love this.

So, obviously, holidays are a big deal.

As a chef, I feel like you should have a holiday at least every week, something with food.

And so for me, that's Sunday.

So we started our own series.

We're calling it the Sunday Dinner Series where we shine a light at you at home and see what you're making, so watch this.

♪ ♪ Who wants to crack the first egg?

- Me!

- Yes.

This is a special day for us because our 10-year wedding anniversary is coming up.

Very good.

Keep going.

We really like pasta.

Jim's part Italian, so I'll make a lasagna.

It's perfect because, when we're feeling fancy, I make the noodles as well.

- And the homemade pasta tastes much better, too, so....

It's so good.

(chuckles) (kids laughing) My grandma, she was from Sicily.

- He told me that she used to save him a lasagna noodle while the lasagna was cooking.

- My grandma would call me in, "Look what I have," and I would just get so happy.

- He would snack on that, I guess, an appetizer before the real lasagna.

I'm cutting the noodles now, and then I'm gonna do a quick 30 seconds in the water.

Daddy's gonna love these noodles.

I'm not trying to compete with the old-world nonnas, but I think I make a good lasagna.

Any kind of vegetables, ricotta cheese, mozzarella, red sauce, salt and pepper.

Everyone likes it.

To spend time in the kitchen with both of the girls and show them how to cook together as a family, as the four of us, has been special.

- We always think of ourselves as a good team.

- Now we have to just put the mozzarella cheese on.

Then we can start cooking.

Sprinkle it on the top.

Annabelle.

- (chuckling) - Okay, go ahead.

Let's get it in the corners.

- Perfect.

- Perfect.

Yeah, we like mozzarella in this house.

On Sunday, it's kind of preparing for the week and having that time together.

Cooking, hanging out in the kitchen makes for some good family time and fun.

When they eat the lasagna, everything turns calm.

Here's a little fork for you.

- Seriously, babe, this is like the best one you've ever made.

Thank you.

Who made this?

- Me!

- Happy anniversary.

- Happy an-a-beach-ball.

- Annabelle.

- You two are so silly.

Cheers.

Happy anniversary.

- Happy anniversary.

- I love you.

(crowd cheering) JOEL: All right, all right!

We have an amazing guest coming to you.

"Today" show contributor, an amazing Peloton instructor.

She's the best!

Ally Love!

(crowd cheering) - Thank you.

Thank you.

JOEL: I was literally just saying that Sundays are like a holiday in our house.

And I have to say, during COVID, and I'm sure you hear this all the time, so just bear with me.

During COVID, every Sunday I did Sundays with Love.

- Oh, thank you.

JOEL: And, guys, she would ride with thousands of us on Peloton and just breathe inspiration, hope, and just a feeling of being seen.

And just thank you.

(crowd cheering) Thank you.

- I came here to cook, and now I'm crying.

JOEL: I-- that's my job, break it down.

- That's exactly what it is.

I love it.

JOEL: Break it down.

- Well, thank you so much for having me.

JOEL: Oh my gosh, I love it.

Now, do you cook or no, or...?

- I do.

I would call myself a one-pot wonder.

That's just who I am, you know what I mean?

JOEL: You're a busy person.

- Like, we all have-- Exactly!

We all have our skill sets.

And one-pot wonder is my thing.

JOEL: Okay.

And is there, like, a specific one-pot wonder that you always hit up?

- Absolutely.

It's curry chicken.

This is, like, my-- this is my jam.

JOEL: Dude.

Dude!

Now when it comes to the holidays, you made this for your in-laws, or what was the story around it?

- Okay, so there's this huge story.

This was, like, back in the day.

My husband and I were just dating, and this is... JOEL: By the way, husband.

- Right here.

JOEL: Husband right here.

- Andrew.

(crowd cheering, Ally laughing) JOEL: This is Andrew.

- That's my guy.

He's a vibe.

Um... (Joel laughs, Ally laughs) Facts.

JOEL: Okay, so you guys were dating.

- So we're dating.

And it's the first time you meet the parents.

And so we were-- I'm from Miami, and his family came from Trinidad, and we're all in Miami, and I've cooked for him many times.

JOEL: Yes.

- And he goes and requests, "Can you cook for my family?"

So, I'm not Trinidadian, right?

I'm from Miami.

My father is German-Irish.

My mother's Black and Native American.

JOEL: Okay.

- And he asked me to cook a traditional dish from the Caribbean for a Caribbean family that I just met, that I want to impress, that I want to like me.

JOEL: What is your problem?

Are you trying to set her up to fail?!

- I knew she had it.

JOEL: You knew she had it.

- I knew she had it.

- He's, he's tasted it before so he was like, "You can do this."

I got so nervous, like, my armpits were sweating.

I'm just like, "Oh my gosh."

People are particular about their food.

JOEL: Yes, yes.

Yes.

- And you know when you cook one dish multiple times, sometimes it tastes a little different each time.

JOEL: Terrifying.

- Yes.

JOEL: Yes.

- So as I'm sweating over the stove, I cooked curry chicken for a family of about 15 of us.

JOEL: Wow.

- This was not like four people.

This was 15 people, okay?

JOEL: Yeah.

That's... - It's a lot of people.

JOEL: That's a crew, yeah.

- Uh, and finally at the end, um, everyone, you know, I was like, "How was it?

How was it?"

And everyone was, "Amazing."

I thought they were just, like, saying that to be nice and cordial.

But then the next day, there was a little curry left over the next day, it was like four of our in-laws fighting over who's gonna have the last little bit of curry.

That's when you know it hits.

JOEL: That's when you know.

- That's when you know.

JOEL: All right, well, for our Next Bite, we're gonna make Ally's holiday curry with roasted cauliflower.

This is gonna be stunning.

- Yes.

JOEL: So here we go.

Into the food chopper goes a ton of onions, some garlic, some ginger.

- Yeah.

JOEL: Um, and then do you want to just kind of, I'll help you put on that lid, and then we just blitz this till fine, is that right?

- Yes.

JOEL: This, I was told, I don't know if this is true... - Look how good this is.

JOEL: You and your man here, Andrew, have the same birthday?

- We do.

(applause) Aw.

JOEL: Wait.

Is that weird?

Like, is that, who gets to choose the cake?

Who gets to, like, what is this?

- No, it's not weird, it's my birthday.

JOEL: Okay, there it is, there it is.

(laughter) - No, you know what it is, I think most times, it's, in most relationships, one couple is like a birthday fanatic, like, "My birthday all month."

I'm that person.

The other one's like, "Okay.

Happy to be alive."

JOEL: Yeah.

(laughing) - That's him.

(laughter and applause) JOEL: I love it.

- So it works out.

There's a balance.

JOEL: I love it.

- There's a balance.

That's what we're doing here, a balance.

JOEL: That's what it's all about.

All right, so then we've got the olive oil warm, and I'm just gonna go in with... - Oh, it smells so good.

JOEL: It already smells good.

- Do you smell that?

(audience chuckles) JOEL: Well, I'll tell you guys, if you've never made curry at home, when you start toasting those spices... - Mm-hmm.

JOEL: ...it's game on.

It's just like the whole house smells incredible.

All right, so we've got a ton of spices here.

We've got some, um, cumin seed.

We've got some black pepper.

And you can leave this whole, or you can kind of just mix it up.

And I'm just gonna put it all in a bowl here.

Do you want to whisk this up for us, Ally?

- Absolutely.

JOEL: We've got some turmeric, some curry powder, some chili.

We're gonna do half inside our ginger and garlic situation.

- Good.

JOEL: So pour in half there.

- Okay.

JOEL: And then this, I don't know if anyone's done this at home, I'm obsessed with this.

Ally, I don't know if you've done this, but whole roasted cauliflower.

Have you guys done this before?

So don't... - So I've tried.

JOEL: And what happened?

- (clears throat) Let's say I tried once.

JOEL (laughing): Okay, okay.

Got it, got it.

- You, you take from that what you will.

I'd like to say it tastes good, but hey, I'm an optimist.

JOEL: It was fine.

It was fine.

- I'm an optimist.

JOEL: So with the other half of the spice mix here, we're gonna kinda add oil to just kind of eye.

And then you just kinda whisk that up into a paste.

How's that looking over here?

- I love a little paste.

This is great.

JOEL: All right, now I'm gonna dress this spice mixture over this.

How beautiful does that look?

- Beautiful.

JOEL: Ally, you want to give that a paint job?

- Yes, absolutely.

JOEL: I love it.

- You don't want your curry to ever burn.

If it does even slightly, you start over.

Just trust me.

JOEL: Start over.

Like I said, I'm an expert at this.

JOEL: So I'm gonna salt this cauliflower, a little bit of salt, black pepper.

And then you just pop this whole puppy into our oven for about an hour?

- An hour.

JOEL: So it's a while.

- Okay.

JOEL: 400 degrees.

All right?

And we'll see what that looks like in a sec.

So at this point, it smell-- does that not smell insane in here?

- Smells amazing.

Let's do it.

JOEL: Smells insane.

So we're going chicken next, yeah?

- Yes.

Chicken next.

JOEL: So chicken goes in.

So then you put that in there.

Um, I will add the next ingredients.

Do you want to give your hands a wash, and I've got it?

- Yes, thank you.

JOEL: All right, so next ingredients-- this is just, like, dumping it all in, right, Ally?

- Yes, please.

JOEL: So, I got chickpeas here.

We got coconut milk.

I love coconut milk in curry.

Not all curries have it.

But it adds a sweetness and a creaminess.

- So this is a good teaching moment.

JOEL: Yeah, tell me.

- There's a difference, uh, so when I made this for my husband's family, I would put no creamer in it because there's a difference between Caribbean curry... JOEL: Mmm.

- ...and other curries, like with Thai or Japanese or those Asian-style curries that are just a little bit different.

So if you're looking for a Caribbean curry, which is what we traditionally make, you wouldn't add any cream.

But again, the variation, I would encourage you to explore.

JOEL: Mmm.

- And it doesn't mean non-dairy.

JOEL: Yeah, yeah, yeah.

- Right?

Coconut?

It can be dairy if you want.

JOEL: Yeah.

But if all you have is water... - Whatever works for you.

...go for it.

- That's exactly what you need.

JOEL: Yeah, I love it, I love it.

- Exactly what you need.

JOEL: All right, I got a little bit of tomato in here, and a little bit of stock.

This could be vegetable or beef stock, chicken stock, whatever.

- Beautiful.

JOEL: And then do you do the red lentil thing?

- Yes, please.

So sometimes I add lentils.

Most times, you had it out, I add chickpea.

I've cooked curry so many times, and I've tried it so many ways.

So, again, there's no wrong way... JOEL: You do your thing.

- ...as long as it tastes good.

JOEL: Honestly, that's a one-pot wonder.

So we put this on, we let it cook at a simmer for about 30 minutes, and it looks like this.

- ♪ Ah ♪ JOEL: Look at this.

(applause) That's amazing.

That smells really good.

- So good.

JOEL: All right.

So to recap real quick... - Okay.

JOEL: ...because there's been a lot going on, we made a little spice mixture.

We hit it with a little onions.

We toasted that up.

We added some chicken, we added some chickpeas, we added some coconut milk.

We used the other spice mix, and we dredged it on top of that whole cauliflower.

So... - Oh, yes.

JOEL: This is what this puppy looks like after a while.

- Oh... JOEL: And, um, I don't know, to me, that looks awesome.

(applause) Look at this.

Beautiful.

So, we've got our curry.

This can hang out forever.

- Yes.

JOEL: Like, it's hard to overcook this, right?

- Mm-hmm.

JOEL: We've got our cauliflower, we let that hang.

And then I got some really nice, perfectly cooked, fluffy rice here.

You can kind of break it up, leave it big, whatever you want.

And then Ally, do you want to go with the curry on top?

- Oh, boy.

JOEL: Let's do it, girl.

- You're gonna have me plate this?

JOEL: Yes!

- This is gonna be like... JOEL: You make me go up these hills.

You don't even know what you have me do.

- You're plating this, girl.

(laughter) - Oh, my gosh.

JOEL: What are you talking about?

- I am not a good plater.

I'm not like... JOEL: Okay, I'm not a good bike rider, but here we are.

(laughter) JOEL: Okay, beautiful.

- How's that?

Say "Ooh, ah."

(Joel laughs, audience says, "Ooh, ah.")

JOEL: Make her, yeah, make her feel like she's... - You got to coach me.

How do I coach you up those hills?

JOEL: Okay.

Okay.

Come on.

JOEL: Here's the thing.

Here's the thing.

- You've got to coach me.

JOEL: Go with another couple.

See the rice poking out.

Maybe one more ladle, and that's it.

(applause) Right?

One more ladle, that's it.

(applause) Beautiful.

I take this, uh, beautiful cauliflower crown, and you just put this right on top.

- Oh... (audience reacts) And then you just rip up some cilantro.

And, all right, before we dive into this, you also have this new partnership with Contigo Water?

What is this about?

- Yeah.

So, um, this year I designed my own collection of water bottles.

I talk about hydration station on the bike.

I talk about how important it is to hydrate, we often forget, which affects a lot of creativity, how we show up for each other, uh, you know, in certain spaces.

JOEL: That's great.

Check this out.

Look at this beautiful.

(crowd cheering) I love it.

I love it.

And... and you're a girl after my own heart because you put the stems in there, which is so scrappy.

- I did.

JOEL: I love that.

What you're about to see is super scrappy because during the holidays it's expensive.

So I want to take you to the grocery store and show you some really good ways to save money by being scrappy.

So watch this.

Joel Gamoran here to show you how to not just tackle food waste at home but when you're grocery shopping.

♪ ♪ People don't realize that you can eat a lot of the things that you're typically throwing away.

Radishes, they've got these unbelievable tops.

They're spicy like arugula, incredible in salads.

Beet greens, they melt in your mouth.

Carrot tops, you can use them in pestos and sauces.

Use the whole thing.

Take berries out of the clamshell, put a little paper towel on the bottom of the container.

Then wash them as you need them.

That way they'll stay nice and fresh, ready to go.

It's really important to buy whole chickens, whole anything because you get so much more bang for your buck.

When you buy ground meat, it's actually one of the most sustainable things that you can do.

Look for cuts that you wouldn't normally think of.

They've got lamb shoulder, neck slices.

This would be really good in a stir fry.

Expiration dates.

"Sell by" means you just want to sell it by that date.

You can use it up to five days after that date.

So don't throw away things too fast.

If you stock up your freezer and kind of treat it like your pantry, then you always have really good frozen items like chopped kale.

You can complete a meal.

It's all about using food well.

(cheers and applause) Uh, we are back with the one and only Ally Love.

Uh... (crowd cheering) Ally, I don't know if you've seen the show, but we do not end any show without a toast or a little cocktail to send people on their merry way with.

So we're gonna make a spice and citrus holiday punch.

- Ooh.

(applause) So, we've got three spices here.

Can you name all these or no?

- Uh, mmm... JOEL: What's this?

- Clo... cinnamon.

JOEL: Yes.

Clove, you nailed it.

- Clove, yeah.

JOEL: This one?

Is it ani-- uh... JOEL: Star anise!

Give it up!

- Star anise.

JOEL: I love it!

(crowd cheering) I love it.

(laughing) - Whoo!

Get up, get up.

JOEL: I love how you just start punching things.

- Get up.

JOEL: I love it, yeah.

Way too active for me.

Andrew, you got it.

I love it.

So we're toasting up these spices.

We add a little bit of maple syrup, and then can you just, like, eye-double that with the water?

- Eye-double that, okay.

JOEL: Yeah.

Like, double that with water.

- I double-eye double-eye... JOEL: Double-eye-- there you go.

Beautiful.

Now, we're making this, like, simple syrup, maple, spice-infused, really easy.

You let that cool down.

You strain out those big spices.

And this makes such good cocktails and, like, lemonade.

Smell that.

- Oh, that smells... JOEL: Doesn't it smell awesome?

- Yeah, you're not supposed to drink it, right?

JOEL: No, you're... (laughing) - I mean, a little sip... JOEL: I love it.

- ...won't hurt anybody.

JOEL: I love it.

That's right.

And then anyone know what this is?

What kind of pan?

- Bundt.

JOEL: Bundt pan.

So this is a really cool trick.

- I am crushing it right now.

JOEL: Yeah, you are, you are.

So, instead of using these small little ice cubes for your, um, for your punch, make one giant one.

The small ones will melt really fast, dilute the punch.

But if you make a big one, it really slowly melts.

So we're gonna make a cool-looking big one.

So, Ally, just start throwing some citrus in.

Yeah.

- So, this?

JOEL: Yeah, layer it in like a lasagna.

Just, like, layer it in.

- Oh, I love lasagna.

JOEL: I'm gonna use the spices.

Same.

I'm gonna put the star anise in there.

The cinnamon.

Isn't this crazy?

- This is great.

JOEL: Isn't this cool?

- You know what I eat every morning?

- Lemon.

Hot water, lemon and honey is what I have.

JOEL: My wife just told me to do that.

- Really?

Yes, it's great.

I, right before class, every class, I have hot water, lemon and honey.

JOEL: That's the thing.

- But now I'm gonna have cold lemon and alcohol.

(laughter) JOEL: Well, you're on my show.

That's what we do.

Um, awesome, and then I've got some, just, frozen cranberries, look how beautiful this is.

And then you just top this off with water and freeze it.

Like, really simple.

And it looks like this.

You want to show everyone, Ally?

- Yes.

JOEL: Show everyone that.

Look at that puppy.

- Ooh, it's cold.

(applause) JOEL: Yeah, it is cold.

And to unmold it is gonna be really tricky.

So I just put it on the stove... (gas burning clicks on) - Oh.

JOEL: ...and just, like, let it start melting.

- Melting a little bit?

JOEL: Right?

And while that's melting, we'll just build the punch, which is so easy.

Just literally squeeze.

- There we go.

JOEL: Beautiful.

- There she blows.

JOEL: And then you want to add that in.

And we've got OJ in, yeah.

- OJ.

JOEL: Yep, apple cider.

- Ooh.

Very festive.

JOEL: So we're gonna measure one cup... ...of white rum.

You got all the juices in there, Ally?

- All juices are ready to go, boss.

JOEL: All right, go right in.

Mix that up.

- Yes, chef.

JOEL: It feels so good... - I always wanted to say that.

JOEL: ...to boss you around and not have you boss me around.

You have no idea.

- You got it, chef.

(Joel laughs) So Ally, you ready for this?

- I'm ready.

JOEL: So, what I'm gonna do is turn this off.

Plate on top.

Oh my gosh, this is, this is crazy but worth it.

And then you just turn it out.

- Ooh!

JOEL: Oh, yeah.

- Come on over.

JOEL: Come on over.

- Come on over.

JOEL: Yep.

And then look at this.

(audience reacts with amazement, applause) You hold that up.

- Oh, yeah.

JOEL: So, Ally, carefully slide that in.

Carefully slide that in.

- Okay, I... JOEL: And splash your husband and my brother.

Just go for it.

- I don't think there's any easy way to... - There's no way to carefully... JOEL (laughing): Look at him sit back.

You're in splash zone, bud.

Look how beautiful that looks.

Just go.

Yeah!

(crowd cheering) (applause) JOEL: Whoo!

I love it.

You did awesome.

This show is the anti-perfect.

We're all about imperfect.

- Yes.

JOEL: So you can just let that start melting.

You grab a little bit of that punch.

- She's beautiful.

JOEL: Isn't that gorgeous?

Right, take a little bit for you, my dear.

And, uh, I don't know, holidays for me, it's always inspiring as a chef, double inspiring when you have someone who just feeds energy to other people.

You are a giver, and you know that.

You help us all reach our full potential.

And that's all anyone can ever wish for a beautiful holiday season.

So big ups for Ally Love.

(applause) - Thank you.

(crowd cheering) Thank you.

JOEL: I want to thank you all at home.

This is "Homemade for the Holidays."

Have a great holiday season.

We'll see you next time.

(crowd cheering) ♪ ♪ ♪ ♪ To check out all the recipes we made today and more, visit us at homemade.live.

You'll find our free cooking class schedule where you can cook with me live in real time.

I'll see you in the kitchen.

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is made possible by... ♪ ♪ ♪ ♪ - Espresso designed to fit your life, whatever your life looks like.

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