Girl Meets Farm (2018–…): Season 4, Episode 9 - Friendsgiving - full transcript

We're hosting
a friendsgiving on the farm.

-Oh, my gosh.
-Hmm.

This is so much better
that sweet potato casserole.

That's a good one.

And I'm whipping up some fun
takes on thanksgiving classics,

starting with my
sweet and savory

pomegranate-glazed
turkey legs...

The smells in here
right now are insane.

...Satisfying slow cooker
greens and dumplings,

roasted sweet potato
wedges topped

with creamy cilantro yogurt,



and my super moist
cranberry-stuffed cupcakes

with cranberry cream cheese
frosting for dessert.

This'll just be
the loveliest surprise

in the center
of the cupcakes.

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.

why celebrate one thanksgiving
when you can celebrate two?

Before the official day,
I'm hosting a friendsgiving.

For the main dish, I'm serving
my pomegranate-glazed

turkey legs,
which are sweet and tart.

They've got great crispy skin,

and they're really juicy
on the inside,

and it's all because
of my dry brine,

so I'm going to start
with my dry brine mixture.

I'll take 1/4 cup
of kosher salt.

and then I'll add
a few turns of pepper

and 2 teaspoons of sugar.

then I'll mix this to combine,

and then I'm going to sprinkle
this all over the turkey legs,

and over the course
of a few hours or overnight,

it's going to draw out
any moisture,

leaving flavor in my turkey,

and then, also, some of that
salt is going to get drawn back

into the turkey
to add even more flavor.

I love hosting a friendsgiving
before actual thanksgiving.

It's a great time to test out
a few twists on classics.

You don't have to worry
about abandoning nostalgia.

So it's okay that I'm not making
a huge whole turkey today.

Okay. Now I'm going to set these
in the fridge

for at least 4 hours,
or they can go up to overnight

while the dry brine
does its magic.

as a member of team cake,
I love friendsgiving

because you don't
have to make a pie,

so I am making the most moist,

dense, flavorful cupcakes
of your life.

They're like if vanilla cake
and cornbread

made a sweet-corn-
cranberry-stuffed-cupcake baby.

I'm going to start by mixing up
my dry ingredients.

I'll sift together 1 3/4
cup of flour.

and then I'll add 1 1/2
teaspoons of baking powder.

and now I'll sift these together
just to get any clumps out.

Okay.

And now I'll gently mix in 3/4
of a teaspoon of kosher salt,

and I do this after I sift

because the salt is a little too
coarse to go through the sifter.

okay. Now I'll set this aside
and mix up my corn mixture.

I love corn in desserts.

It adds such a great
subtle sweetness.

I'm going to add 1/2 a cup
of corn to my blender.

Feel like corn is an underrated
dessert ingredient.

And now I'll add 6 tablespoons
of heavy cream,

and that'll help
blend up the corn.

I like a super dense,
super moist, rich cake,

and heavy cream
helps with that.

Okay. Now I'm going to blend
this into a purée.

ooh.
This looks perfect.

There are still some bigger
bits of corn, but that's okay.

I do want to be careful not to
over blend this mixture.

Otherwise the heavy cream
will turn into butter.

Now, for even more richness
and for a subtle tang,

I'm going to add
some sour cream to this.

I'll add 6 tablespoons
and then just mix it in.

I love these cupcakes, not just
because I like eating them,

but also because they were
the last thing

that I baked before
bernie was born.

So as nick and I were packing up
the car with the suitcases,

we also brought a box
of these cupcakes

for the nurses and the doctors,
and they ate them all up.

Okay. Now I'll mix up
my butter-and-sugar mixture.

I'll grab one stick
of softened butter.

I'm also going to add
coconut oil,

which will ensure that
this cake is super moist.

And this is softened.
I don't want it to be melted,

but I don't want it
to be rock hard, too.

And now I'll add 1 cup
of sugar.

and now I'll beat this
for 3 to 4 minutes

until it's light and fluffy.

okay. I'm going to scrape
down the sides

to make sure everything
gets combined.

Now I'll get ready
to add my eggs.

To add my eggs, I like to crack
them into a separate dish

first to ensure that no shell
gets into the batter.

and now, with the mixer running,

I'm going to add the eggs
one at a time

until they're full incorporated.

next, I'm going to add teaspoon
and a half of vanilla extract,

and now, with my mixer
running on low,

I'm going to add
my dry ingredients

and my corn mixture
in three alternating additions.

And alternating your wet and dry
ingredients when mixing a batter

just ensures that
they incorporate evenly

and don't get over mixed.

okay.

Now, I want to stop the mixer as
soon as everything is combined.

I just want to make sure
not to over mix my batter

because that could lead
to a gummy cake.

And now, for my last step,

I'm going to fold
in full corn kernels

for extra corniness
and texture.

and I'm folding this in by hand

because otherwise the electric
mixer would kind of mush them.

Looking good.
Okay.

Now I'll scoop this
into my cupcake tins.

And I like using an ice cream
scoop for this.

It makes the process cleaner,
and it also helps me

get cupcakes
that are all evenly sized.

okay. Now these are going to
bake at 350 for 20 minutes,

and I'm going to rotate
the pan halfway through.

Coming up, I'm taking
my sweet corn cupcakes

to the next level
with a tangy cranberry filling

and a silky
cream cheese frosting.

Just like that.

I'll roast some sweet potato
wedges and the crispiest,

juiciest turkey legs
with a pomegranate glaze.

there's never enough
oven space on thanksgiving,

so I'm making a side that
doesn't need the oven at all.

My slow cooker greens
are packed with flavor,

and they've got chewy dumplings
that get steamed right on top.

It doesn't get much easier
than this.

Thinly slice about a pound
and a half of collard greens.

Make sure you remove
the stems first.

Add those to the slow cooker
along with two chopped shallots

and two chopped cloves
of garlic.

About a pound
and a half of chopped kale.

It seems like a ton of greens,
but they really cook down.

And then I'm going to add
pancetta,

which adds great saltiness
and depth of flavor.

And a can of cannellini beans.

Next, I'm going to add
3 cups of chicken stock,

which will add loads of flavor
and help these greens cook down.

A tablespoon of brown sugar

and 2 tablespoons
of apple cider vinegar,

which adds great brightness
and acidity.

I need a few shakes of hot sauce
on my greens always.

Season with kosher salt
and freshly ground black pepper.

And now I'll just lightly
toss this to combine.

now for the dumplings.

I'm going to use store-bought
bread dough.

I'm going to chop this into
about 1/2-inch pieces,

and these are going to get
steamed on top of the greens,

and what you end up is something
that's denser than a bread roll

but a little fluffier
than a dumpling,

and they're just so good
mixed into the greens.

now I'll scatter these pieces
of dough all over the top.

and that's it.
Now I'm going to put it

in the slow cooker and cook it
on low for 6 hours,

or you could also cook it
on high for 4 hours.

my sweet corn cupcakes are cool
enough to fill with a bright

and tangy cranberry sauce
and top with frosting.

I'll start with
the cranberry filling.

And this is just regular
store-bought cranberry sauce

that I'll put into a piping bag.

And now I've got to hollow out
the centers of these cupcakes,

and to do that,
I'm going to use an apple corer.

I'll just take my apple corer
and dig around the center,

making the perfect opening
for the cranberry sauce.

See? The perfect little hole
for the sauce.

And now I'll core the rest
of these cupcakes

and get them ready
for the cranberry filling.

And this is the real reason
why I core my cupcakes.

Mm, mm.

They're so buttery and good.
Okay.

All of my cupcakes are cored,

and now I'm going to
fill them with cranberry sauce.

And I'll just pipe the sauce
directly into the centers,

filling it up to the top.

And this will just be
the loveliest

surprise in the center
of the cupcakes.

perfect.
Okay.

They're all filled, and now I'm
going to top with my frosting.

This is just a standard
cream cheese frosting

that I made with some
cranberry sauce added to it.

Store-bought
is always okay, too.

And then I'm going to pipe
a big blob

right on top of the cupcake,
going just about to the edge,

and then I'm going to do
what is called a "joop."

that's the technical term.

I've got my large
offset spatula,

and I'm going
to hold the cupcake,

and then I'm going to rotate
with my left hand

as I rotate the spatula
the opposite way

with my right hand.

Just like that.

And now I'll sprinkle on two
or three sliced cranberries

and then some sparkle.

So festive.

Just like that.

Okay, and now I'll just frost
the top of the rest of them.

I am so pleased with these.

My friends are going
to gobble them up.

my turkey legs are brined,
and now I'm going to rub them

down with a simple
compound butter.

It's just butter, thyme, cumin,

salt, and pepper
whipped together,

and it makes the turkey
so moist and tender.

You want butter in every little
nook and cranny here.

Thanksgiving, you're allowed.

now, before I stick them
in the oven,

I'm going to drizzle them
with pomegranate molasses.

If you like cranberry sauce
with your turkey,

you're going to love
pomegranate molasses

because it gives you
that same sweet tartness

that goes so well
with the savory turkey.

Pomegranate molasses is
an essential ingredient

in middle eastern
cooking,

and it's really
just pomegranate juice

that's been boiled
into a syrup.

Okay.
This looks great.

And now I'm going to add
some water

to the bottom of my pan so that
the turkey stays moist.

I'll cover this with foil.

okay.

I'm going to roast this at 350
for an hour and a half

to allow the meat
to get fully cooked

and infused
with all those flavors,

and then I'm going
to remove the foil

and let the skin
get crispy.

Next, a little taste of fall,
my warm and hearty

sweet potato wedges topped with
cool and creamy cilantro yogurt.

Then I'll finish off
those turkey legs

and get them extra crispy.

do you like
those colors?

--oh!

-Whoa!
-Good job, cliff!

-There we go.
-Should we put some feathers on?

Where's the feathers?
Mm, beautiful hand turkey.

That's the turkey after
it's been cooked right there.

-Hi, you guys.
-Hey, molly.

How's it going?
Are you having so much fun?

Oh, yellow.

Likes the yellow.

Oh, bernie.

That's a beautiful turkey,
bernie.

Okay. You guys keep on having
fun with the crafts.

-Will do.
-Right.

I'm going to go
keep on cooking.

-Sounds good.
-Oh, can't wait.

Let's check in
on those turkey legs.

They've been in for about
90 minutes so far.

Okay.
I'm going to to remove the foil.

Look at that steam coming up.

Oh, they're gorgeous already.
Look at the herbs.

I'm smelling the sweetness
of the pomegranate.

I'm really excited to eat these.
Okay.

I'm going to drizzle them now
with pomegranate molasses

and brush them all over

just so that
I can maximize that flavor.

Gosh, these look amazing.

Turkey legs always remind me
of eating fair food.

You just walk around eating
the turkey leg off the bone.

Okay.
These look beautiful.

I'm going to stick them back in
the oven now for about an hour,

and the skin is going to get
nice and crispy and delicious.

and while that finishes up
roasting,

I'm going to get going on
my preferred sweet potato side.

my roasted sweet potato wedges

add a special spark
to the thanksgiving table

that you don't always
get from a casserole,

and when you add
my creamy cilantro yogurt,

it is a flavor explosion.

I've chopped my sweet potato
into wedges,

and I'm transferring it
to a sheet pan,

and then I'm going to
toss this with olive oil,

just enough to coat
all the sweet potatoes.

Now I'm going to season
this with salt.

You know, typically when
you see sweet potatoes

at the thanksgiving table,

they're in a casserole
with marshmallows on top,

which I love for,
like, two bites,

but then I'm kind of over them,

but these potatoes
I will never tire of.

They have color and texture

and so many different flavors
going on.

So I think that they might
become the standard sweet potato

at our thanksgiving table.

And now I'm going to add
a couple of pinches of cinnamon,

which will just
really complement

the warmth
of the sweet potato.

okay.
Just a little bit.

I don't want it to be
too overpowering.

And now I'm going to
toss these to coat.

Make sure that the sweet
potatoes get totally coated

in the olive oil
and the salt and cinnamon,

and now I'm going to roast
these until they're crisp.

while the sweet potatoes roast,
I'll make my cilantro yogurt.

Add a big plop of greek
yogurt to a bowl.

You can use full-fat or nonfat.

Use full-fat.
It's thanksgiving.

And now I'll thin it out
with some olive oil.

Grate in two cloves of garlic.

Garlic and yogurt
just make magic together.

and one bunch
of chopped cilantro.

okay. I'm going to save
a little bit of it

to add to the top, though.

I'll season with salt
and pepper.

and I'll stir to combine.

Okay. Let me just taste this
to make sure

all the flavors are in check.

Mm.
It's so fresh.

It's going to go great
with the sweet potatoes.

Okay.
Let me check on them.

these look perfect.

They're browned, and I can tell
those edges are crispy.

I'm also going to top these
with sriracha

for a little bit of heat,
and it'll look really pretty.

All the contrasts of colors
in this dish are gorgeous.

the perfect color for the fall.

And now I'll dollop
on my yogurt sauce.

And I'm doing, like, a cross
between a drizzle and a dollop.

A drollop!

Now I'm going to add a couple
of drizzles of sriracha.

Beautiful.

Next, I'm going to sprinkle
on some toasted pine nuts.

These will add some crunchy
texture on top

and some toasty butteriness.

and some of my chopped cilantro.

Just make it rain cilantro.

Okay. These just get prettier
with each topping that goes on.

And now I'm going to finish
with some flaky salt,

and lastly, black pepper.

And that's it -- so fresh,
so vibrant,

a perfect festive side
for friendsgiving.

still to come, I'll give these
turkey legs one final glaze.

All dressed for the party.

And then we'll see how
these guys feel about my twists

on some thanksgiving classics.

these look so good.

Look at that skin.
It's so crisp on top.

Okay. They're now going to get
one last layer

of pomegranate molasses,
and then I'll plate them up.

The smells in here
right now are insane,

and this'll just add more
pomegranate-molasses flavor,

and it's also going to
make them nice and shiny,

so all dressed
for the party.

okay. Now I'm going to
platter them up,

and I'm gonna pile them toward
the center so they overlap.

beautiful.
Okay.

For a finishing touch, I'll just
chop up some fresh parsley

to sprinkle right on.

these look so sticky and sweet.

These are going to be a
friendsgiving favorite for sure.

Okay. I'm going to check
on my greens now.

Oh, it smells heavenly,

and those little bits of
pancetta are smiling up at me.

Okay. I'm going to stir this
all together

so that everybody
gets some dumplings.

Mm.
Okay.

Now I'm going to keep this warm
until it's time to serve.

My friends are really
going to love

this vegetable-dumpling
combination.

happy friendsgiving!

-Hey.
-Happy friendsgiving.

-Save room for dessert.
-Ooh, that looks good, molly.

-You guys can dig in, though.
-Oh, yeah.

-Thanks for coming.
-All right.

-Thanks, molly.
-Yay.

-yeah.
-Right now.

I don't think I've ever
had a turkey leg before.

Have you not been
to the state fair?

We're going
to need apple sauce.

Oh, my gosh.

This is so much better
than sweet potato casserole.

-who wants a cupcake?
-Ooh, I do.

-Yeah.
-I've been waiting all day.

-Mm. Oh, tasty.
-Mm.

don't we have so much
to be thankful for this year?

All of our babies'
first thanksgiving.

-Yes.
-We do.

Our little turkeys.