Girl Meets Farm (2018–…): Season 4, Episode 2 - Jewish New Year - full transcript

My family is in town to
celebrate the jewish new year.

To a sweet new year.

And I'm putting together
a fabulous brunch

with a couple of twists
on a few of my favorites.

They're going to love
my sweet apple-butter rolls

with honey-marzipan frosting,

a tender and juicy
brunch brisket

and my carrot hash with eggs
finished with a carrottop pesto.

Yum.

Oh, yah. Mmm!

Hey! This is me -- molly yeh.



I'm a cookbook author
and food blogger.

this is my husband, nick.

This is our new addition...

And this is our home,

our farm on the
north dakota/minnesota border,

the place where I eat,
sleep, and breathe food.

these look like a party.

My food is a delicious mix

of my chinese and jewish
heritage

and a taste of the midwest.

I'm getting a head start on some
rosh hashanah baking tonight

so that I can spend more time

with my mom and aunt
and sister tomorrow.

They are going to love
my apple-butter rolls



with honey marzipan.

They are so sweet and soft,

and they've got
this decadent nutty frosting.

I have some almond milk
that's heating in my pot here,

just until it's pretty warm,

so like 105 to 110 degrees
is what I'm looking for,

and I'm going to pour it
into my measuring cup.

I want a cup of milk,

and the reason
that I'm heating it up is

so that it can
activate my yeast,

which is going to make
the dough rise

and get fluffy,
and yeast feeds on sugar,

so I'm going to add a teaspoon
of sugar to my mixture as well.

And now one packet
of active dry yeast --

this will help the dough rise
and get fluffy.

I'm going to swirl
this yeast around,

and then I'm going to let it
sit for a few minutes

until it's foamy on top,

and that's how I know
that it's activated.

And meanwhile, I'll mix up
my dry ingredients,

4 1/2 cups
of all-purpose flour,

and I'm just using
all-purpose here,

but sometimes, I like to add
a little bit

of whole wheat
for some nutty flavor,

but these are going to have
so much flavor already.

And I'm also going to add
a teaspoon of kosher salt.

This'll help bring out
the flavors,

and then because
I'm using apple butter,

I'm going to add some cinnamon
and cardamom to the dough.

That'll complement
that apple really nicely.

I've got all my dry
ingredients in here.

I'm just going to whisk
to combine.

Okay.

And now, in a third bowl,
I'll crack in two eggs.

got to have eggs in challah.

Challah is, by definition,
an eggy bread.

I'm also going to add
some flavorless oil,

1/2 a cup of this,

and then using
the same measuring cup,

I'm going to add
a 1/4 cup of honey,

and this is nice because the cup
is coated in the oil,

so it's going to prevent
the honey from sticking.

Okay. And then lastly, I'm going
to add a teaspoon of vanilla

just for a little more flavor.

Then I'll whisk this to combine.

I am so excited for this year's
rosh hashanah.

It's bernie's first
rosh hashanah,

and it's also going to be her
first time meeting

her crazy aunts,

my sister jenna
and my aunt cathy,

and they are just
so much fun and so wild,

and I know bernie is going
to have a blast with them.

Okay. Now that I've got
my three mixtures,

my flour mixture,
my egg mixture and my yeast,

which is looking happy
and foamy,

I am going to combine them
all into my big bowl.

I'm going to add
my egg mixture --

I'm going to scrape the sides

to make sure all of it
gets in there -- and my yeast,

and now I'm going to knead
this for 7 to 10 minutes

until it's smooth
but still slightly sticky.

this dough looks beautiful.

It's still a little bit sticky.

I'm going to scrape it off
my dough hook.

I'm going to form this
into a ball,

and then I have
a clean bowl here.

I'm going to add a little bit
of oil,

just so that it doesn't stick,

and then I'll zhuzh
my dough around

to help get the oil
all over the bowl,

and then I'm going to cover this
in plastic wrap,

and now I'll let this rise
in a warm spot for about 2 hours

or until the dough
has doubled in size.

hey, bern.

Are you ready for your first
rosh hashanah?

Hey.

this dough looks amazing.

It's risen.
It's smooth.

It's puffy.

I'm ready to roll it out now.

I'm going to dust my surface
with some flour

so that
the dough doesn't stick,

and then I'll just dump it
right out.

This dough is so smooth
and fluffy.

Get a little more flour on top

so that it doesn't stick
to my rolling pin, and now,

I'm going to roll out
a big rectangle --

18 inches wide,
12 inches tall.

I'm ready to spread
on my apple butter.

I just want a thin even layer,

so I'm going to start with
about 3/4 of a cup.

So a really fun thing about
growing up in my family

was that we got
to celebrate three new years --

the jewish new year,
the chinese new year,

and just the regular
gregorian new year.

And I'm just, like,
really excited

that bernie is going
to be able to grow up

with all of those traditions.

Smells so good.

I've got shredded-almond
paste here,

which is just almonds
and sugar blended together.

I'll sprinkle that all over
my apple butter.

And now a teaspoon of
cinnamon sprinkled all over.

It just goes really nicely
with all these flavors.

Mm.
And now, I'll roll this up.

So I'm going to start
at the end closest to me,

and I'm going to roll away,

and I want a nice tight roll
to lock in all the fillings.

and now, I'll pinch the seams
to lock the fillings in.

I'm going to place
the seam side down,

and now I'm going to cut this
big log into 12 rolls.

my mom and my sister and my aunt
are going to go crazy for these.

Now, I've got a greased 9-by-13
casserole dish here.

I'm going to place these rolls
in three rows of four,

evenly spaced, and then
I'll cover them in plastic.

I'll tuck these guys
in the fridge overnight,

and then I'll bake them
up in the morning.

these apple-butter rolls
are looking gorgeous.

They've been sitting
at room temp for about an hour.

They've puffed up.

The only thing I need to do
before they bake

is brush them
with some egg wash.

This will help them get shiny
and golden when they bake.

Okay.
These are ready for the oven.

These are going to bake now
at 350 for about 35 minutes

until they're
golden brown on top.

coming up, I'm whipping up

a sweet and velvety
honey-marzipan frosting

to coat the apple-butter rolls.

Then I'm putting a fresh twist
on a family favorite...

Cheers.

...A tender brisket
that's fit for brunch.

While my apple-butter
rolls are baking,

I'll get going on
the honey-marzipan frosting.

This frosting is super unique
because it gets its velvety

thick texture
by blending blanched almonds.

I'm basically making
a blanched-almond butter.

So I've got a cup and a half
of blanched almonds

that I'm adding
to my food processor,

and then I'm going to blend
these up into a butter.

It's going to take
about 5 to 10 minutes

until smooth and spreadable.

okay.
This is looking great.

I'm going to add a 1/4 cup
of honey,

and now I'll bring out
the almond flavor

with some almond extract.

I'll also add a little bit
of vanilla, just a splash.

A good pinch of salt will bring
all these flavors together,

and then I'm going to add
the zest of half a lemon

that'll brighten this up.

Now, I'm going to blend this up,
and as I blend,

I'm going to drizzle in
6 tablespoons of almond milk,

and then I'll thin out
my frosting.

oh.

Now, this is one luxurious
frosting.

Let's check on the rolls.

How good do these look?

Now, the best thing about
putting frosting on these rolls

is that I could sneak a taste

and then cover it right up
with frosting.

It's so fluffy and appley,

and the frosting is
just the perfect touch.

While these are still warm,

I'm going to slather these
with all my frosting.

Oh, yeah.
How good does that look?

And now, I'm just going to
spread it all over the rolls,

cover up that spot
where I snuck a taste,

and I'll finish these with
a sprinkle of sliced almonds,

and these will look
really pretty,

and it also adds
a nice crunch.

Now, these are ready to go.

I know they're going
to be a hit.

Where's your aunt cathy?

-Here we go.
-Oh.

I'm hungry.
I'm hungry!

Are you ready
for brunch?

Can I eat the baby?

She's very delicious.

Will you show them
how tall you are?

Yeah.
I'm the...

Whoa!
I'm a big girl.

So big.

I'm celebrating rosh hashanah

with some of the liveliest
ladies in my life,

and no jewish new year would be
complete without a brisket,

and I'm making
a brunch version

of the brisket
that I grew up eating.

So this has all the flavors
of breakfast sausage

packed into one juicy brisket.

So I'm going to start by
seasoning my brisket

on both sides
with salt and pepper.

brisket is a really
big cut of meat

that's really, really tough

until you cook it
for long enough,

and now I'll heat up a few
tablespoons of canola oil

in my dutch oven.

Now, once my oil is shimmering,
I'll add the brisket,

and I'll just brown it
on both sides,

and this is going to lock
in the flavor.

I'll let it cook
for about 5 to 7 minutes

so that it can get
nice and brown,

and meanwhile, I'll grab my
onion, apple, and hard cider.

so typically, my mom will make
a brisket

that's braised with red wine
and tomato sauce,

but because we're celebrating
with brunch this year,

I'm lightening it up.

I'm using some apple cider
and white wine.

I can smell that brisket
already.

Okay. Next, I'm going to chop
a clove of garlic,

and now,
for a sweet new year,

I'm going to add
a chopped honeycrisp apple,

and you've got to have
apples for rosh hashanah.

Eating apples and honey
symbolizes a sweet new year.

I'm going to check
on my brisket now.

oh, that color is perfect.

It's exactly what
I'm looking for,

and this means that I've locked
so much flavor in.

Now, I'm going to let it sear
on the other side.

Meanwhile, I'm going to pop
open my apple cider

because it's the new year.

We've got to get festive.

This is going to add
so much flavor

and a little sweetness.

Okay. I think my brisket
is done searing.

Oh, yeah.

This brisket looks great.

It's got a perfect crust.

I'm going to keep it
on my plate now

while I cook up my onions.

These onions are going to cook
in the brisket fat

until they're soft,
about 5 minutes.

oh, my goodness. This smell
is just insane right now.

Time to add my garlic
and a ton of herbs and spices.

I'll start with 2 tablespoons
of fennel seed.

They smell a little bit
licorice-y

and just like sausage.

I'll add a tablespoon
of dried sage,

a teaspoon of dried thyme,
a teaspoon of rosemary,

and then I'll had
a bit of heat

with some cayenne pepper
and crushed red pepper,

and before I add
any more ingredients,

I'm going to let these spices
toast a little bit,

and that's going to
bring out their flavors.

Okay.
Now that my spices are toasted,

I'm going to add about
1/2 a cup of my hard cider,

and I'm going to use it
to loosen up any bits

that are stuck
to the bottom of my pan.

Those are flavor bombs,

so I'm going to scrape up
those bits with my spoon

and just let them incorporate
into my braising mixture.

I'm ready to add my brisket
back into the pot now.

I'm going to add it fat side up,

so the fat soaks down and gets
that brisket really juicy.

I'm also going to add
2 tablespoons of maple syrup.

It'll pair perfectly
with the sausage-y flavor

of this brisket.

My apple,
scatter these all over,

and then a cup of white wine
will add a nice pop of acidity

and then another cup
of hard cider.

Okay. This is already coming
to a simmer,

so I'm going to
turn off my heat.

I'll cover it, and then I'm
going to stick it in the oven

at 325 for 3 to 4 hours
until the meat is super tender.

And you can also make
this a day ahead.

Keep it in the fridge
overnight

and then warm it up
before serving.

It'll have even more flavor.
I can't wait.

Next, I know everyone will be
expecting a hash for brunch,

so I'm going to make
a carroty twist on a hash,

and you'll think twice
next time

before tossing out
those carrottops.

Just wait.
That's coming up.

My brisket should be
just about ready.

Oh, my gosh.
This smells amazing.

I'm going to transfer it
to my cutting board now.

I'm going to let it rest.
Hey, sweetie.

I think bernie is ready
for a little snack.

Hi, ma.
I made a brisket.

Oh, my gosh.

That smells amazing.

That smells like home.

Ooh.
Aw.

It smells like
when you were little,

and we used to make
those together.

Do you want to taste it?

Do I want to taste it?

I'll lob off a piece.

Ready? Cheers.
Cheers.

Mm.

That is delicious.

There's something sweet.

There's maple syrup in it...
I love that.

...Because it's, like,
brunchy.

That's inspired.
That is...

It's inspired
by your briskets.

Really?
Yeah.

Aw. Aw.
Aw.

I love that.
We're so mushy.

That makes me feel
really good.

All right.
Okay.

You always add a little
extra spin

that makes it
so over-the-top special.

Okay.
Here's bernie's bottle.
Thank you.

And we're going to have this
kind of soon.

Okay.
I will see you later.

Okay, bye.
Phew.

Passed the mom test.

Okay.

I'm also going to dish up
the apples

and the onions from the bottom
of the pot to serve on the side

because those have gotten super
saucy and flavorful and good.

Okay. Now I'm going to slice
the brisket tableside,

but before it's ready
to serve,

I'm just going to sprinkle it
with some fresh chives.

I cannot wait to dig into this.

it's the jewish new year,

and I'm making a brunch
to celebrate with my family.

My carrot hash is going
to the perfect side dish.

It's colorful and crispy
on the edges,

and I'm using the carrottops

to make a fresh pesto
to drizzle all over.

I'll start with my hash.

I'm going to chop up a potato.

I'm using one big russet potato,

and I'm not even
going to peel it

because the peels are good,

and I'm going to shred it
right into my food processor.

and for my carrots,
I'll just chop off the tops,

but I'm going to keep
the tops for my pesto.

Then I'll just add these
to the food processor as well.

let me get a spatula.

Okay, and then we'll dump
these into my strainer,

and it's sat over a bowl,

and this dish is kind of a mix
between latkes and tzimmes.

Tzimmes are a traditional
ashkenazi jewish dish

made with carrots and sweet
things like raisins and dates.

Next, I'm going to add the
white parts of three scallions,

and now some kosher salt
will help draw the moisture out,

and I want to get these
vegetables as dry as possible

because that will yield
the crispiest hash,

and then I'll use my hands
to just kind of, like,

press the moisture out.

Now, I'll discard the liquid

and add my vegetables
into the bowl.

Okay. To this mixture,

I'm going to add a cup
of panko bread crumbs,

and that's going to add
really great texture

and bind it all together,

and then a 1/4 cup of raisins.

They'll add little pops of
sweetness scattered throughout.

now, I'll add two eggs,
which will bind this

all together,
a tablespoon of brown sugar,

which will add a really
nice molasses-y flavor,

and then 3 tablespoons
of harissa paste.

Harissa is a smoky pepper paste
that goes so well with carrots,

and next, I'll add a 1/2
a teaspoon of sumac.

That'll add nice acidic
punchiness

and then 1/2
a teaspoon of cumin,

a teaspoon and a half of salt,
and a few good turns of pepper.

I'm just going to mix this
all together.

So nice and bright.

Okay.
My mixture is nice and combined.

It's looking and smelling great,
and now,

I'm just going to evenly
distribute it

into my cute little
drop-biscuit pan,

and this way, everybody
is going to get

their own individual hash,

but this could totally be made
in a big-size pan as well.

I'm going to brush it
with some olive oil,

and now, I'm going
to distribute my mixture

amongst all the cups here,

and I'm using a measuring cup,
so they're all even.

and now, I'll use a spoon
to press it up around the edges,

and I'm going to create
little wells for my eggs.

okay. Now, I'll let this bake
at 400 degrees for 25 minutes

until it's golden and crispy
around the edges,

and then
I'll add my eggs.

okay.
These smell so good.

I am smelling the cumin.

They're crispy around the edges,

and now,
they just need their eggs.

I like cracking the eggs
into a little bowl

first to ensure
that the yolks don't break,

and the way I like
these eggs to be cooked

are for the whites to be firm
and the yolks to still be runny,

and the yolk kind of,
like, oozes out

and gets all up into the hash,

and then it'll mix
with the pesto.

It's going to be really saucy.

It's going to be so good.

Now, these are going to go back
into the oven for 5 to 7 minutes

until the whites are firm,
but the yolks are still runny.

still to come, I'm leaving
nothing to waste.

I'm making a bright
and fresh carrottop pesto.

Then it's time to celebrate
the new year.

To a sweet new year.

I've got
a few minutes left

on my eggs and hash in the oven,

so I'll get going on my pesto.

This is a gorgeous sauce.

It's so fresh and bright,

and I don't have to let
my carrottops go to waste.

Carrottops are a great
underrated ingredient.

They taste a little bit
like parsley

and have some notes
of carrots, of course,

and they're just really
fresh and beautiful.

So to get started, I'm going
to roughly chop

these to stick
in my food processor,

and now, the scallion greens
that are leftover from my hash,

I'm going to also chop up
and add to my processor.

I'll also add a clove of garlic

and then a 1/3
of a cup of sunflower seeds,

and they're going to add
just a perfect amount of texture

to this, and now a good splash
of white-wine vinegar

and a few big pinches of
kosher salt and black pepper.

I'm getting some good smells
from here.

Okay. And now, I'm going to
blend this up into a puree.

this looks great.
Everything is chopped up,

and now, I'm going to continue
to blend as I drizzle

in 1 1/2 cups
of olive oil and water.

oh, it smells so good.

Okay.
I'm going to sneak a taste.

Mm.

This packs so much flavor.
I'm getting the garlic.

I'm getting the sunflower seeds,
and, of course,

that fresh
carrottop flavor is great.

All right.

I'm going to check
on my eggs now.

Jackpot.
These eggs are perfect.

The egg whites are cooked,

and the yolks are still
a little jiggly.

So to finish these off,

I'll just drizzle in
with my pesto.

I am so excited to have
these flavors together.

The carrots are pretty heavy
and hearty,

and then the pesto
is going to brighten it up,

and, gosh, these colors
are just perfect too.

Now, for the last thing,
I just have to have

a little sprinkle of salt
and pepper on all of my eggs.

These are so beautiful,
and, bonus, it was no waste.

I used all the parts
of the carrot.

happy new year, everybody.

-Oh.
-Wow.

Molly,
that is gorgeous.

Fantastic.
Okay.

Help yourselves.

Oh, yum.

Looks incredible.

I love the idea of having
brisket for brunch.

this bun is delicious.

It's extra doughy,
just like bernie.

to a sweet new year.

Happy rosh hashanah.

-Yay!
-Cheers.

L'chaim.