Blog Posts by Pace Webb

Pace Webb asks etiquette expert Lisa Gaché, of Beverly Hills Manners, for advice on how to be a good host and how not to be a bad guest.

Next Week: Great techniques for cooking braised short ribs and other delicious meat dishes at the holidays!

Delicious twists on banana pudding and flan as well as a classic shortbread recipe!

Cardamom Banana Pudding
Serves 8

Cardamom Banana Pudding

Ingredients:
6 oz sugar
4 tablespoons cornstarch
8 oz mashed banana, cooked
2 tablespoons cardamom seeds
2 2/3 cups milk
2 egg yolks
2 tablespoons butter
1 teaspoon vanilla extract

Method:
First cook banana down to a fine mush and then set aside.

In a heavy saucepan, whisk together sugar, cornstarch, and a pinch of salt. Then add bananas to the sugar mixture.

In a small bowl, whisk together milk, cardamom seeds, and egg yolks. Then gradually whisk them into the banana mixture.

Bring to a boil over medium heat, whisking constantly. Boil for approximately 1 minute while whisking. Remove pan from heat and whisk in butter and vanilla. Strain contents to collect the seeds, and discard.

Chill directly wrapped for at least one hour before serving.

Pumpkin Flan

Serves 8

Pumpkin Flan with Cayenne Pepper Whipped Cream

Whether you prefer light and airy treats, or chocolate decadence, this week's episode of 'Tis the Season has the holiday cookie for you!

HONEY THYME LACE COOKIES:

Honey Thyme Lace Cookies with a dusting of granulated sugar.

INGREDIENTS:

2 tbps unsalted butter

2 tbps brown sugar

2 tbps honey

2 tsp chopped thyme (fresh)

2 tsp orange zest

pinch of salt

couple twists of black pepper

one tsp vanilla

2 tbps flour

'

METHOD:

Preheat oven to 375 degrees.

Line a baking sheet with parchment paper, put aside.

Melt butter, brown sugar and honey in a small pot til bubbling. Turn off heat.

Add thyme, orange zest, salt, and vanilla; stir. Whisk in flour. Spoon the batter onto the baking sheet into nickel-sized circles. Cookies should be three inches apart from each other on the baking sheet. Add one twist of black pepper on top of each cookie.

Bake in oven at 375 degrees for five to six minutes.

Optional: Add colored sugar or granulated sugar before cookies cool.

Let cookies

This week on 'Tis the Season, it's time to wrap some presents. My guest this week is Wanda Wen, owner of soolip, a Los Angeles paperie and author of The Art of Gift Wrapping. Wanda brought some amazing wrapping paper, and she'll demonstrate how to wrap a present using only three pieces of double-sided tape; how to wrap a cylinder, and what to do with all those scraps!

Next week on 'Tis the Season: Get ready for some amazing holiday desserts

Video produced by Jamila Jordan, Jennie Josephson. Post-production by Katie Best and John Adams. Graphics by Todd Tanner for Yahoo! Studios.

This week's video is all about timing. We'll talk about how to start your Thanksgiving prep during the week before the big meal, so you don't have to wake up at four am on the morning of the big day. We'll also talk about how to 'time the table' to make sure all your delicious dishes make it onto the table at the same time.

Please enjoy some of the the delicious recipes featured in the video

What a beautiful turkey!

Turkey Brine and Roast:

Brining Ingredients:

12-16 lb. turkey
2 gallons water
1 cup salt
3 tablespoons very coursely ground black peppercorns
2 teaspoons juniper berries
1/2 cup sugar
4 sprigs rosemary

Method:
Make the brine up to two nights before you cook the turkey. Heat water just enough to dissolve sugar and salt. Add remaining ingredients and cool down to refrigeration temperature. If there is no room in the refrigerator, line a large enough cooler with a trash bag and submerge turkey in brine in the trash bag. Tie tightly and ice very

Crispy Cauliflower Florets

Crispy Cauliflower Florets with Celery Root Remoulade
Add some sizzle to this classic winter vegetable.

serves 8

Ingredients:
1 head cauliflower, florets only
4 cups of neutral oil (canola, peanut, etc.)
3 eggs, lightly whisked
2 tablespoons water
1/2 cup rice flour (All Purpose Flour is OK too)
salt to taste

Special Equipment:
Candy thermometer
Cooling rack
Roasting pan

Method:

Fill a 2 qt. saucepan with oil. Preheat oil to 350 degrees using a candy thermometer.

Combine eggs and water in a medium mixing bowl. Dip cauliflower florets in egg wash and then dredge through rice flour in a separate bowl.

Tip: Designate one hand for egg wash and the other hand keep dry by shaking the florets in the rice flour bowl.

Submerge the battered florets in the oil and fry for about 5 minutes. They won't brown very much because of the rice flour. Remove from the oil on a drip rack or cake cooling rack and salt liberally.

Tip: Paper towels are too