News on Youtube Nov 27 2018

President Donald Trump returned to Washington, D.C. on Sunday night with First Lady Melania

Trump and their 12-year-old son, Barron, after spending the holiday weekend in Florida.

The young Trump appeared to be preoccupied with his cell phone as he was chauffeured

by the Secret Service to the airport in West Palm Beach.

Young Barron also appears to have undergone a tremendous growth spurt.

Pictures from Sunday indicate that the 12-year-old easily towers over his mother while approaching

the lofty heights of his President dad.

The Trump family appears to be genetically wired to literally reach heights.

The First Family boarded Air Force One and arrived in the capital on Sunday night.

Before the President's departure on Sunday, he played golf for the fifth day in a row.

Trump marked time at the links every day of his Thanksgiving trip at Mar-a-Lago - after

going more than a month without his favorite game.

Trump went to his Trump International Golf Course early Sunday morning here, where he

was sported by a DailyMail.com photographer in his motorcade sporting a white golf shirt

and hat, giving a thumbs up sign.

President Donald Trump said he's thankful for himself and the difference he made in

this country along with his family, most of whom he enjoyed turkey dinner with at his

Mar-a-Lago estate on Thursday evening.

Asked on Thanksgiving Day to reflect on what he's 'most thankful for,' the president responded:

'For having a great family and for having made a tremendous difference in this country.'

Trump spent his holiday speaking on the phone with U.S. soldiers, visiting a local Coast

Guard station and then heading to his Trump International Golf course.

He had dinner with his family at in the ballroom at Mar-a-Lago that evening.

The president sat in between Barron, in a suit, and Melania, who wore a floor length

black dress with long black lace sleeves at a table in the center of the room.

Other members of the Trump family were also seated at the same table - Tiffany, in a mint

green dress; Ivanka, in a strapless floral white dress, with her children; and Eric Trump

and his wife Lara.

The president and his family are spending the Thanksgiving holiday at his estate of

Mar-a-Lago.

First lady Melania Trump and his son Barron, last seen in August, boarded Air Force One

with the president on Tuesday when he left the White House.

Also traveling on the presidential plane were Ivanka Trump and her three children, and Tiffany

Trump.

Eric Trump, his wife Lara and their son - who are based in New York - arrived separately

to join the family for the holiday.

Ivanka Trump and her children were spotted outside of Mar-a-Lago while Trump was on the

phone with troops who are stationed overseas.

Outside the residence, servers were setting up tables for the first family's holiday dinner.

After Trump spoke to the troops and the press, delivered a tray of giant sandwiches to a

Coast Guard troops inFlorida on Thanksgiving Day and warned them to watch out as they could

gain 'five pounds' from one.

There was no sign of first lady Melania Trump at the president's stop at the Coast Guard

Station Lake Worth Inlet in Palm Beach, Florida.

She had joined him last year in the sandwich delivery.

The president noted he'd come to the same station last year but added he hoped the food

was better this year.

'You gain about five pounds when you eat one of those,' he said of the giant submarine

sandwiches.

He offered to take questions from the troops but no one asked.

He wished the crowd a 'Happy Thanksgiving' and praised Coast Guard members for their

work in hurricane responses, saying they had saved thousands of lives since he became president.

He also shook hands and met with kitchen staff.

For more infomation >> Barron easily towers over Melania as they returned to Washington after Thanksgiving in Mar a Lago - Duration: 4:03.

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The most recent clash between Ukraine and Russia, explained - Duration: 2:52.

For more infomation >> The most recent clash between Ukraine and Russia, explained - Duration: 2:52.

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What you might not know about tear gas - Duration: 1:58.

For more infomation >> What you might not know about tear gas - Duration: 1:58.

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'We come in peace': Central American migrants' uncertain future - Duration: 2:18.

For more infomation >> 'We come in peace': Central American migrants' uncertain future - Duration: 2:18.

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Wind and flooding threaten western Washington - Duration: 1:15.

For more infomation >> Wind and flooding threaten western Washington - Duration: 1:15.

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Washington wine-poached pears - Duration: 5:01.

I am here with Laurent Zirotti.

He is the chef and owner of Fleur De Sel artisan creperie

here in Spokane and also another restaurant called Fleur De Sel.

Yes.

We are in the kitchen at Second Harvest Food Bank.

I know. What a great spot. It's a great place.

It's a huge distribution center for over 200 food banks.

Food banks in the area.

And you have used this kitchen before.

You get to teach some classes here.

Yes I do.

On a regular basis.

Once a month.

That is so awesome.

I give a class.

Simple food.

Whatever is in the warehouse we pick.

We improvise.

Sure.

Simple family dinner or lunch.

I bet they love you!

And so today we're going to be

working with some great looking Washington pears, right?

Pears. Yeah. Those are Bartlett pears

from the beautiful orchards of Washington.

You taught me something about how...

Well I learned from a pear farmer

that to tell if a pear is ripe,

is that you just gently push by the stem

and if it has a little bit of a give...

It's ready to go.

You don't want it to be mushy. But yeah. There we go.

I learn something...we learn something everyday.

I know!

I wanted to do a dessert with a pear.

Something traditional, not so traditional,

poached pear in red wine with a Crème anglaise, an english cream

Okay. That sounds hard.

No it's not.

It's not?

No. It's not.

Are you sure?

Yes!

And with a little coconut cookie.

So we are going to start by poaching the pear.

Our first step is to create a poaching liquid.

We started off with a bottle of red wine.

A whole bottle of red wine?

Well why not?

Why not?

You know, we...

I like you, Laurent.

Put that sugar in.

We're going to make a syrup.

Then we add a cinnamon stick, vanilla bean,

and some orange peels.

Then we are going to peel those beautiful pears,

remove the core with the knife.

You make it look so easy.

I've been doing that since I was 15 years old and I'm an old man.

And you're an old man.

While our pears cook in the poaching liquid,

we start to make coconut cookies.

So we're going to make the coconut tuile, cookies.

Okay.

Very easy.

I have coconut, shredded, unsweetened, powder sugar.

Lots of powder sugar.

Lots of powder sugar.

Okay. Dump those in there.

We're going to put 5 eggs in it.

We're going to mix it.

One of the easiest cookies you can make.

Yeah. So far, really easy.

And it's not, "so far."

This is it.

This is it?

And then you have some butter.

Butter. That I'm melting.

So does that go in there?

Yeah. I'm going to put some butter in there and this is it.

Laurent mixes in the melted butter

and then places small dollops of dough onto a silicone baking pad

We bake our cookies for about seven minutes,

until they're golden brown and crispy.

And those look beautiful!

And look how they... and they're beautiful!

Now we're making our Crème anglaise.

The third part of this.

Yes.

English cream.

Crème anglaise.

Yes. Crème anglaise. Oh, good accent!

You like that!

That's good.

Crème anglaise.

To start our Crème anglaise

we boil a pot of milk and vanilla bean

and whisk together egg yolks and sugar.

You drank this as a kid just kind of as a little treat?

Was it a treat?

Have you ever had Crème anglaise.

No. I don't think I have.

Okay. It's like... okay you like eggnog?

Yeah.

It's better than eggnog.

It's better than eggnog.

We add the boiling milk to the eggs and sugar.

After it's all mixed in,

Laurent adds it back into the pot

and continues to whisk until the cream gets to 182 degrees.

We're going to let it sit a little bit

and then we're going to transfer it and put it in the fridge.

Yum.

Okay?

Okay.

After all of our elements have cooled,

it's time to put it all together.

All right. We have all the elements.

We do.

To build our dessert.

We have our pear.

So this is something that needs to be cold?

Yes.

You eat it cold so the pears are...

Yes. Are cooked.

When they are poached, you leave them in the poaching liquid.

Do you put it in the fridge?

Yeah. In the fridge.

Okay. And then the cream.

The Crème anglaise.

The Crème anglaise.

Is cold also.

Is also cold.

And the cookies are cold as well, okay?

Awesome. Okay.

So we're do a little... we're gonna fan those pears.

Oh pretty.

Little bit of this. Put that. You see how beautiful they are?

I love how they absorb the color.

Oh the color is beautiful.

Yeah. It's beautiful.

That's a full color, right?

It is.

We add a bit of Crème anglaise and drizzle on a syrup

that Laurent made from the leftover poaching liquid.

We top it off with a coconut cookie

and then our beautiful dessert is ready to try.

Ladies first.

Merci.

De rien.

I could drink a gallon again of that Crème anglaise

but I don't think I would...

I really taste the spices in the pear.

Yep.

Laurent, you're the best.

You're the best!

We're the best!

To get the recipe for Laurent's poached pear dessert

head over to wagrown.com.