Catching up with Judy Whitmore this season felt like stepping straight into the holiday spirit. With her new Christmas album dropping earlier this fall, the timing couldn’t have been better to blend music, memory, and a festive recipe inspired by Judy herself.
At the center of it all is her original holiday single, “The Ghosts of Christmas Past” — a track that hits instantly. Written by acclaimed writer, producer, and vocal coach Michael Orland, the song layers Judy’s glowing, soul-soaked vocals over haunting melodies and an elegant, understated orchestral backdrop.
Judy remembers the moment she first heard it in the studio with Orland, her longtime musical director and close friend.
He played it for me, and I knew instantly it had to be on the album, she said. The lyrics are so heartfelt and the melody so haunting. I shed a few tears the first time I sang it. The song captures what Christmas is all about. I think it will stand the test of time.
And it’s easy to see why. The track feels instantly classic — reflective, tender, and deeply human — a quiet meditation on memory and meaning that stays with you long after the final note fades.
“The Ghosts of Christmas Past” is featured on Judy’s 12‑track holiday album Christmas, released in October. Produced, arranged, and conducted by seven‑time GRAMMY® nominee Chris Walden (Paul McCartney, Barbra Streisand, Stevie Wonder), the album highlights his signature full‑orchestra arrangements—lush, sweeping interpretations of holiday classics alongside original compositions. Judy Whitmore’s music has earned millions of streams and praise from American Songwriter, Flaunt, and Grammy.com. Her voice—refined, expressive, and unmistakably her own—continues to bridge jazz, Broadway, and the great American songbook with effortless sophistication.
Born in New York City and raised in Studio City, California, Judy has built a creative life defined by curiosity and reinvention. She began singing in college as a background vocalist for Capitol Records, then moved to Aspen, where she served as President of the American Theater Company and the Aspen Playwrights Conference, while also joining the Board of Directors for Ballet West Aspen. Ever adventurous, she earned her pilot’s license, volunteered with Aspen Air Rescue on search‑and‑rescue missions, became a Learjet Captain, and even flew seaplanes and hot‑air balloons.
After returning to Los Angeles, Judy produced Taking a Chance on Love and co‑produced the London revival of Leonard Bernstein’s Wonderful Town. Another reinvention led her back to school for a graduate degree in Clinical Psychology, followed by a private practice in Southern California. Writing soon became part of her creative repertoire as well: her debut novel Come Fly with Me became an Amazon Kindle #1 best‑seller, and she later authored a cookbook and the graphic novel William Shakespeare’s Romeo and Juliet.
Her musical journey continued to evolve. In 2012, Judy formed a trio that performed nationwide and at Carnegie Hall, releasing Act Three in 2016. She later stepped into a celebrated solo cabaret career and released a series of albums including Can’t We Be Friends, Isn’t It Romantic, Come Fly with Me, Let’s Fall in Love, and now Christmas. A proud member of The Recording Academy, she also champions the arts through board service with Pacific Symphony, Pacific Jazz Orchestra, Backhaus Dance, and The OC World Affairs Council.
With Christmas, Judy brings her lifelong artistry full circle—honoring tradition, embracing reinvention, and sharing the warmth that defines her work. Don’t forget to stream Christmas on your favorite platform and add a timeless sparkle to your holiday celebrations.
For Judy, food has always been tied to independence, creativity, and care — even if that wasn’t the case at the beginning. As she likes to joke, her mother wasn’t exactly passionate about cooking. By 13, Judy had taken over dinner a few nights a week, teaching herself through cookbooks so she could enjoy more variety and better meals. That early spark grew into a lifelong love of cooking and eventually her best‑selling cookbook My All‑Time Favorite Recipes — a collection of comforting, approachable dishes rooted in flavor and heart.
These days, Judy keeps her daily meals nourishing, clean, and intentionally simple. Vegetables are always the star, often in the form of a big, hearty salad loaded with romaine, apples, cranberries, nuts, sunflower seeds, and whatever else she has on hand, all finished with a homemade vinaigrette. She keeps spiced turkey ready in the fridge for quick protein and turns to wild‑caught Alaskan salmon a few nights a week, usually paired with old‑fashioned white rice and another generous salad. Her snacks are practical and balanced — apples, almonds, crackers, and cheese — a combination a nutritionist once told her was the perfect between‑meals boost. And while she and her husband eat clean most of the time, they never shy away from a well‑timed indulgence: key lime pie, rich chocolate cake, ice cream, and shortbread cookies all make the cut. It’s a grounded, joyful approach to eating — one built on consistency, care, and savoring the treats that truly matter.
One standout recipe, and the one I chose for this holiday feature, is her “Couscous Salad – The Best Ever!”. Light, vibrant, and endlessly adaptable, it’s a true holiday MVP. Judy’s original version uses currants for sweetness and balance, but for this feature I made a small seasonal swap: fresh pomegranate arils for a festive pop of color, crunch, and tartness. Tossed with a bright vinaigrette, herbs, and vegetables, the dish pairs beautifully with any protein, cuts through heavier holiday plates, and works seamlessly for vegan guests. Cranberries, cherries, or raisins can easily step in, making it a flexible staple for any table. It’s refreshing, nourishing, and quietly elegant — very much in the spirit of Judy herself.
Together, the emotional resonance of “The Ghosts of Christmas Past” and the warmth of “Couscous Salad – The Best Ever!” create a feature that celebrates what the holidays are really about: memory, creativity, nourishment, and connection. Scroll on for the full recipe, stream Judy Whitmore’s music, and settle into a Christmas classic — both on the plate and through the speakers.
Couscous Salad – The Best Ever!
By Judy Whitmore, found in her best‑selling cookbook My All‑Time Favorite Recipes
Adapted with pomegranate arils.
Makes 6 servings.
Ingredients
- 1 cup pomegranate arils (about 1 large pomegranate)
- 3 tablespoons unsalted butter
- ⅛ teaspoon powdered saffron
- 1½ cups chicken stock
- 1½ cups couscous
- 1½ cups diced celery
- ⅓ cup green onion, thinly sliced
- ⅓ cup pine nuts
- ¼ cup fresh parsley, minced
- ¼ cup fresh lemon juice
- ¼ teaspoon ground cinnamon
- ½ cup extra-virgin olive oil
- Sea salt and pepper, to taste
Directions
- In a large skillet, melt the butter over medium heat. Stir in the saffron.
- Add the chicken stock and bring to a boil.
- Stir in the couscous, cover, and remove from heat. Let stand for 4 minutes.
- Transfer the couscous to a large bowl, breaking up any lumps with a fork.
- Add the celery, pomegranate arils, green onions, pine nuts, and parsley. Mix well.
- In a small bowl, whisk together the lemon juice and cinnamon.
- Slowly add the olive oil in a steady stream, whisking constantly until emulsified.
- Drizzle the dressing over the salad and toss gently to combine.
- Season to taste with salt and pepper.
May be made 1 day ahead and stored, covered, in the refrigerator until ready to use.
Leave A Comment