Girl Meets Farm (2018–…): Season 6, Episode 1 - Girl Meets Farm - full transcript

It's bernie's first
holiday season on the farm,

and we're celebrating
with tons of delicious food,

- treats...
- Whoo!

...And traditions.

Happy holidays, everybody.

Happy holidays.

Plus, one of my favorites --

the annual
grand forks hollydazzle,

where the whole town lights up.

First, I'm baking up
and shipping out

my sweet pistachio
linzer cookies



and whipping up my rich
tahini hot chocolate.

And for the coziest
chrismukkah dinner ever,

I'm making succulent roast
spiced chicken and apples...

Oh! Okay.

Baby, that's
a little too much...

...And my super-crispy
potato latkes

with caramelized onion
sour cream...

And raspberry-rose-filled
doughnuts for dessert.

It's gonna be
the happiest holiday ever.
Mmm.

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 love the holidays,
and I'm lucky

because I get to celebrate
both christmas and hanukkah,

which means
more family traditions,

more reasons to party,
and more presents.

This year, I am making a feast
to celebrate both holidays

at one big festive table.

But first things first.

I got to make
some christmas cookies.

I always make edible gifts
for my friends and family,

and they are gonna love
my pistachio linzer cookies.

They're soft and buttery
and have a sweet, nutty filling.

They are so good.

So, the first thing I'm gonna do
is make my sugar cookies.

I have 1 cup of softened
unsalted butter here,

and I'm gonna add it
to my stand mixer.

And now I'll add
a cup of sugar.

And I like this recipe
in particular

because it holds
its shape really well

when the cookies bake.

And now I'll add
3/4 teaspoon of salt.

I know that most people
like gingerbread cookies

around the holidays the best,

but I'm partial
to sugar cookies.

Okay, I'm gonna cream
together the butter

and the sugar for a few minutes
until light and fluffy.

I'll scrape down the sides now

to make sure everything
gets incorporated.

Okay, I'm gonna give this
a few more seconds to mix.

this is pale and fluffy,
and now I'm ready for the egg.

And I'm gonna crack it
into a little bowl first

because it's so much easier
in case

I get a little bit
of shell in here

to fish it out
from this bowl.

And then I'll also grab vanilla
and almond extract.

I go through these by the gallon
during the holidays.

I'll add 1 1/2 teaspoons
of vanilla extract

and 1/2 teaspoon
of almond extract.

oh, it's the best.

Now I'll mix these in.

Once the egg is combined,
I can start to add my flour.

I'm gonna bring
my canister over here.

I'm gonna add 3 cups
of flour gradually.

I don't want it
to fly everywhere

from the mixer running.

and once this first cup of flour
is mostly combined,

I can add my second cup.

this is just a super-simple
sugar cookie dough,

and I just love it
because you don't even have

to refrigerate the dough
before cutting it out,

or if you wanted to, you could
stick some in the refrigerator

and just make cookies
whenever you want.

The dough is looking great.

I'm gonna scrape
down the sides

to make sure
all of the ingredients,

like this flour and the butter
that's sticking,

get incorporated
into the dough.

and I'll plop this right down
onto my counter.

I've got my rolling pin,

and then I also have
two baking sheets

that I've lined
with parchment paper.

I'll dust the top
of the dough with flour,

and then I'm gonna roll out
this dough

so that it's about 3/16 inch.

Don't be afraid
to get out your ruler.

In past years, nick and I
would just do a quiet hanukkah,

just the two of us,

and then a christmas dinner
with his family.

But since it's bernie's
first holiday season,

we thought we would do
a big celebration

with all the holidays
and family members

and make it extra-special.

It's looking good.

I have a circle
cookie cutter here,

and first, I'm going to
cut out my circles,

and then, from half of them,

I'm gonna cut out
little star-shaped windows

so that when you
sandwich them,

you'll be able to see the
filling through the star shapes.

and now I'll use
an offset spatula

to transfer the cookies
to the cookie sheet.

the best thing
about linzer cookies

is that you get
two cookies in one.

I'm gonna space
these out evenly,

allowing about one inch
in between them,

so that they get cooked
evenly on all sides.

So, when I first moved here,

and I didn't have
any friends in town,

all of my friends
lived far away.

So I started this tradition
of mailing them cookies

around the holidays.

Now, whenever
I'm making linzers,

I cut out the top cookies first
because once I cut out my stars,

I'll use those scraps
to then re-roll

to make the bottom cookies.

So, I'm gonna cut stars out

right from the center
of the cookies.

How cute does that look?

now I'm gonna re-roll my scraps
to cut out the bottom cookie.

You never want
to waste cookie dough.

And just like the top cookies,

I'll roll out this dough
until it's 3/16 inch thick,

and then I'll cut out
my bottom circles.

this is looking great.

these are just like
the cookies that my sister

and I would make
for santa growing up.

These look perfect.

They're gonna bake now
at 350 for 10 minutes,

until they're just set,
but still pale.

They are gonna make
the tastiest homemade gifts.

coming up, I'm whipping up

a white chocolate pistachio
filling for these linzer cookies

before sending them out to
friends and family far and wide.

Then, I'm roasting warm
and smoky spiced chickens

over a bed of apples.

And later, we'll hit up
the town holiday festival

and cap the day off with
the ultimate hanukkah treat --

raspberry-rose-filled doughnuts.

Happy first chrismukkah,
bernie.

these cookies look great.

and they smell so good.

I'm gonna let them cool

while I make my white
chocolate pistachio filling.

this filling is beautiful
for the holidays.

It's sweet and chocolaty,

and it's a departure from
traditional linzer jam filling.

But I love
the way it hardens.

It makes these cookies
sturdy enough for shipping.

I have some white
chocolate chips here

that I'm gonna melt
in my double boiler.

And I'll stir it with a spatula
as it melts to make sure

that it's really smooth
and melty.

You should see how cute grand
forks is during the holidays.

It feels like the inside
of a snow globe.

And one of my favorite parts
about it is the post office,

where I bring all my cookies

to ship to my friends
and family.

And I always bring extra cookies
for bruce, the postman,

because he always gets
my cookies there safe and sound.

This chocolate is looking great.

And now I'm gonna tint it

with a couple of drops
of green food coloring

to enhance the color
of the pistachios.

Ah, that's a perfect
pistachio color.

And now I'll add 1/2 cup
of finely ground pistachios.

mmm.

These are roasted pistachios,

which will give
a nice toasty flavor.

the filling is ready.

Now I'm gonna
assemble my cookies.

I'll grab one
of the circle cookies

and add a nice plop of
the filling right to the center,

and then I'll spread it around,
all the way out to the edge.

And then I'll grab one
of the star cookies

and smush it right on top,

and then I'll sprinkle on
some of my crushed pistachios.

And I have pretty gold stars.

Perfect for the holidays.

Just like that.
How adorable.

And I'll keep on filling.

oh, for christmas!
Cute!

I love the way the stars look.

I have to eat one.

mmm.

Those sugar cookies
are perfectly soft and sweet.

I'm gonna pack them up
to mail now.

I'm just gonna go
send these out.

ho ho ho!

hey, bruce.
How's it going?

Great. Molly,
it's so good to see you.

I have some cookies
to mail,

and then I also have
a cookie for you.

Thank you so much.
It's always the best. I love it.

Thanks for keeping
my mail safe all year.

You're so welcome, molly.
See you in the new year.

Thank you.

we're celebrating the holidays
with a family feast on the farm,

and the season is not complete
without some hot chocolate --

with a twist, of course.

My tahini hot chocolate is rich
and nutty and not too sweet.

It is perfect
for cookie dunking.

To get started, I'm gonna
heat up some milk,

and I want to make sure
to stir it occasionally

so that the milk doesn't scorch.

While this heats up,
I'm gonna get

some chocolate melting
in my double boiler.

And I have milk
chocolate chips,

but you can use
any kind of chocolate here.

And I want to stir
this continuously

so it melts really smooth
and evenly.

Every year, our little town,
grand forks,

hosts the hollydazzle festival,
which is magical.

Everybody gathers
at town square,

and people roast marshmallows
over the open fire.

And then when the sun
goes down, there are fireworks,

christmas lights everywhere.

I love it,
and I can't wait for bernie

to experience it
for the first time.

My chocolate is looking
almost melted.

Okay, I'm ready
to add my tahini.

Tahini is one of my favorite
ingredients in the world.

It's ground sesame seeds.

I love what it does
to chocolate,

so I'm gonna add
a cup of this.

You could also use peanut butter
or almond butter

if you don't have tahini.

It'll be just as good.

I'll also add
a teaspoon of vanilla,

and this just adds more depth
of flavor.

And some salt.

And I'll mix this together.

This looks beautiful.

So, I'm gonna transfer it
to my jar now,

and I'm gonna use some of it
for my hot chocolate,

and the rest of it
I can save to spread on toast

or put on ice cream
or anything I want.

Mmm!
It's so good.

It's sweet, but not too sweet,

and that nuttiness
from the tahini is delicious.

All right, my milk
is heated up now.

And I'm gonna add
a nice big plop

of my chocolate tahini spread
right into the milk.

And then I'll whisk it in.

So, nick's at
broomball practice right now.

You can hold your laughter.

Broomball is a minnesota thing.

It's kind of like hockey,
where you don't wear skates,

and instead of a stick, you use
a broom-shaped thing.

So, I'm gonna bring him
some hot chocolate

to enjoy after practice,
and then I'll save some

to keep everybody
nice and cozy tomorrow.

This hot chocolate
is looking really good.

I'm gonna taste it to make sure

that there's enough chocolate
in it.

Oh, that's really good!

perfect.

Nick's almost finished
with broomball practice.

This warm treat is gonna
sweep him off his feet.

-whoo!
-Whoo!

yeah!

way to go.

Hey, thanks.
You looked awesome.

I've been practicing all summer,
sweeping the shop.

Oh, of course.
I know my way around a broom.

I've got
tahini hot chocolate.

That sounds awesome.

It'll warm you up, even though
you seem pretty warm already.

This will
just add some flavor.

Cheers.
Cheers.

You taste the tahini
in there?

It's so good.

I brought your skates.
You want to go?
Oh.

Okay.

now presenting...

whee!

Whoo!

next, I'm blending up some warm
and smoky spices

that'll make this year's chicken

a holiday table centerpiece
to remember.

Then, I'm carrying on
a hanukkah tradition

with some fluffy
raspberry-rose-filled doughnuts.

That one's perfect.

the holidays have arrived,

and I'm getting a head start
on my main course.

I'm gonna make my roasted
spiced chicken and apples,

which is gonna be
the centerpiece

for the holiday table.

It's so juicy and flavorful,

and the skin
gets deliciously crispy.

It's so good.

I'll just make a warm
and smoky spice blend,

mix it with some salt,
sprinkle it on my chickens,

and then, tomorrow,
I'll roast them

on top of some apples
and onions,

which will soak up
all those chicken juices.

My family's gonna go nuts.

To start off, I have
some whole spices

toasting in a dry skillet.

And this just brings out
their flavor.

I've got some black pepper,

cardamom, coriander,
cumin, and cloves.

Now that my spices
are toasted,

I'll pour them into my spice
grinder to blend them up.

and now I'll blend.

got a whiff of the cardamom.

This looks perfect.

Now I'm gonna combine this
with a few more spices.

I've got paprika,
cinnamon, and nutmeg,

and the paprika is gonna
add great smokiness,

and the cinnamon and nutmeg
are gonna add awesome warmth.

And this is my version
of baharat,

which is an all-purpose
middle eastern spice blend

that is great on vegetables
and meats.

I think cinnamon in savory
dishes is an underrated move.

Next, I'll grate in some nutmeg.

I kind of think of nutmeg
as a smoother cinnamon.

It just amps up the cinnamon.

I'll give this a mix.

Because I'm gonna add it
directly to the chicken,

I'm also gonna add
a lot of salt.

So, I'll stir this in.

So now I'm gonna sprinkle
my spice and salt mixture

all over the chicken.

Make sure you get
every nook and cranny.

And I'm also gonna sprinkle some
in the cavity of the chickens.

And when these chickens roast
over the apples,

the apples turn into almost
like a schmaltzy applesauce,

and that's gonna be
awesome with the latkes.

Okay, these look great.

I'm gonna wash my hands.

now, these are gonna sit
in the refrigerator overnight,

uncovered, which will help
the skin get crispy.

Move over, holiday ham.

These birds
are my new holiday jam.

we're celebrating hanukkah
and christmas

with a feast
for the whole family,

and I'm hungry already.

So, on hanukkah,
we eat sufganiyot,

which are
deep-fried jelly doughnuts,

and let me just say
thanks to my heritage

for making this a tradition.

They are delicious.

So, for an after-dinner
and post-hollydazzle dessert,

I am making my
raspberry-rose-filled doughnuts.

They're soft and fluffy,

and they
have a floral fruity filling.

I know nick in particular
is going to love them.

To get started,
I'm gonna make my dough.

I'm gonna grab
1/4 cup of warm water.

And then I'll combine it
with some milk

that I have heating up here
to about 105 to 110 degrees.

That is the optimum temperature
for getting yeast to proof.

And then I'll add a packet
of dry active yeast.

And then a teaspoon of sugar
will help the yeast proof.

I'll swirl this around, and then
I'm gonna let it sit

for about 5 minutes
until it gets foamy on top.

And then that's how I know
that the yeast is activated.

Meanwhile, I'll combine
my dry ingredients.

I'll add 3 1/2 cups of flour
to the bowl of my stand mixer,

and then I'll also add
1/4 cup of sugar,

and then I'll add 1 teaspoon
of kosher salt.

And I'm gonna flavor
this dough

with 1/2 teaspoon of cinnamon,

1/4 teaspoon
of ground cardamom,

and now I'm gonna add
the zest of half an orange.

And the cardamom
and the orange

and the cinnamon together
just scream the holidays.

And now I'll mix this around
in my stand mixer to combine.

neat. That'll do.

And now
I'm gonna mix up my eggs.

I'm gonna use one large egg
and two egg yolks,

which will make
this dough extra-rich.

And I can save the egg whites
for making meringues

or using it for an egg wash.

And now I'm gonna add
1 teaspoon of vanilla.

I'll give this a little mix.

So, growing up, my mom,
my sister, and I

would make all sorts

of different versions
of these doughnuts.

Sometimes we would just go
the easy,

store-bought hack route

and use store-bought biscuits
and fill those with jam,

but this is
an extra-special holiday

because it's bernie's first,

so I have to make the doughnut
dough from scratch.

Now I'm gonna combine
my flour mixture

with my egg mixture
and my yeast mixture.

As you can see,
it's gotten nice and foamy.

once this comes together
into a stiff dough,

I'm gonna start to add
some softened butter.

I'm gonna add
6 tablespoons of butter

1 tablespoon at a time,

letting it get
mostly incorporated before

I add each tablespoon.

And this is gonna make
the dough so moist and good.

this dough looks so soft
and fluffy,

I can't wait to stick my hands
into it.

I'm gonna finish off
the kneading

by giving it
a few kneads with my hands.

Oh, yeah, this looks great.

This is a supermodel dough.
It is gorgeous.

This is gonna be bernie's
first hanukkah and christmas,

and nick is working
on a little surprise

for her out in the shop.

I think I know what it is
because he did the same for me

during the first holidays
that we celebrated together.

I think he's building her
a menorah.

Okay,
I think this dough is ready.

I'm gonna form it into a ball,

and then I'm gonna let it rise.

I'll grab a clean bowl.
I'm gonna coat

the bowl with oil
so that the dough doesn't stick.

And I'll add the dough facedown

so I can zhoosh it around
in the oil

so that the whole ball
of dough is coated.

And then I'll flip it over,

and now I'm gonna
cover it with plastic wrap.

So, now, this is gonna rise
in the refrigerator

for eight hours,
and in the meantime,

I'm gonna go see how nick's
secret hanukkah project

for bernie is going.

I knew it!

What?
I knew
you were making a menorah.

Oh, man, she's gonna
love it forever.
Yeah.

It's gonna be walnut,

which I know you love,
so, of course, bernie loves.

It's beautiful. Yes,
'cause she has good taste.
Yeah. Yeah.

okay, I'm gonna
go keep on cooking.

See you.
Bye.

coming up,
I'm roasting these birds

on a bed of apples and onions.

Then, no hanukkah celebration
is complete without latkes,

and I've got my mom here
to lend a hand.

She is the o.G. Latke expert
of the family.

Oh, thank you.

Later, we'll head into town
for the annual holiday festival.

I got a head start on my roasted
spice chickens yesterday.

I rubbed them down with a warm
and smoky spice blend

and some salt

and allowed them
to dry brine overnight,

which will ensure
extra-juicy meat

and a really crispy skin.

And now I just need
to roast them,

but before I do that,
I'm chopping up some apples

and onions
to scatter around the chickens,

and as they roast,
they're gonna soak up

all the juices from the chicken
and get so delicious.

I'm using gala apples here.

We have a whole tree of them,

and they are sturdy
and just sweet enough.

And the combination
of the sweetness of the apples

with that meatiness
of the chicken

it's that sweet
and salty vibe that I love.

And now I'll quarter two onions.

And these will also add
a little sweetness.

now I'm ready
to grab my chickens.

My chickens were in the
refrigerator overnight,

but now I've let them
come to room temperature,

which will help them
roast evenly.

And now I'm gonna stuff the
cavities with half of my onions,

and this will allow flavor
to get into the chicken

from the inside out.

And I'm also gonna add
some thyme and fresh rosemary.

that's a good smell.

This will add
delicious herby flavor,

and, also,
it looks really pretty.

And then I'll sprinkle
the apples and the onions

all around the edge.

So when this all roasts, the
chicken fat, or the schmaltz,

is going to soak into the apples
and the onions,

and it's gonna create almost
like a roasted applesauce.

And applesauce is traditionally
served with latkes,

so these apples with our latkes

that we're having are
going to be incredible.

Talk about the best
applesauce ever.

and now I'll add a couple
of pinches of salt

to the apples and onions,

and then a little bit of sugar
will enhance their sweetness.

Applesauce was actually
bernie's first solid food.

We picked the apples
from our trees and everything.

And, lastly,
a drizzle of olive oil

will help the apples
and the onions roast.

I love the colors on this pan.

Okay, these chickens are gonna
roast now at 450 degrees

for about an hour
until the juices run clear.

when you celebrate hanukkah,
you've got to have latkes,

and tons of them.

My potato latkes with
caramelized onion sour cream

are to die for.

They're crispy and golden
on the outside, but thick enough

so that the innards are, like,
still a little creamy.

You're getting multiple textures
in each bite.

I'm gonna eat
so many of these.

To start, I'm shredding up some
potatoes in my food processor.

This is the quickest,
easiest way to do them,

and I don't
even peel my potatoes.

I love the texture of the peels,

and they're really
pretty that way.

I like using russets
because they're really sturdy.

They're gonna hold up
to all that frying.

I'm also gonna add
two onions

that I'm gonna add right
to the food processor.

I'll quarter them first
so that they fit.

And you can
shred potatoes by hand,

but it is much faster to just
do this in the food processor.

feeling the onion juices
in the air.

For extra flavor, I'm also gonna
add four cloves of garlic.

I'll just toss these right in.

now, one step that is key
to a crispy latke

is drawing the moisture
out of the potatoes,

so I've got a strainer here
with some cheesecloth over it,

and it's set over a bowl
to catch all the moisture.

I'm gonna pour these
into my strainer

with the cheesecloth in it.

Look at those beautiful
thick shreds of potato.

And now we'll toss this
with salt,

and the salt is gonna
help draw that moisture out.

I'm making sure that the salt
gets evenly distributed,

and just a few good,
big pinches will do.

now, the only problem
with celebrating

both christmas and hanukkah

is that you've got to
save room for latkes,

and sometimes that means
eating less christmas cookies,

but I can handle it.

That's
what stretchy jeans are for.

I'm gonna let this sit now
for 30 minutes

to let the moisture
come out of the potatoes.

Be patient with this step.

It's worth it in the name
of a crispy latke.

happy hanukkah, ma.

Merry chrismukkah, beauty.

My mom's the o.G. Latke expert
of the family.

Oh, thank you.

So, will you help me
make these?
Of course.

I've already shredded
my potatoes and onion,

garlic, and added salt

and let them drain to help
get an extra-crispy latke.
Wow.

I've pressed out
any excess moisture,

and they should be
ready to go.

We can mix up
the remaining mixture.
Okay.

So, in this big bowl,
we're gonna add four eggs.

Okay.

Do you want to grab a fork,
and you can mix them as I crack?

Absolutely.

and this will hold
the mixture together.

Sometimes people
just use egg whites

because they claim
it gets it extra-crispy,

but I like using
the whole egg.

The yolk
adds extra richness.

That's important, I think.

And now do you want to add
the potato mixture?

Okay.
You can dump that right in.

So, you've got to have
fried foods on hanukkah

because using oil
is symbolic of celebrating

the miracle
of the hanukkah story.
Mm-hmm.

And historically, I have
not been patient enough

to let the oil heat up,

so I do have childhood memories
of, like, flimsy latkes

and my mom being like,
"you have to be patient."

but the thing is,
even flimsy latkes

make the house
smell amazing.

I'm gonna add
some lemon juice,

and the lemon juice
is gonna prevent

the potato
from turning gray.

And also add that nice hit
of acid, which is...

The best.

Next I'm gonna chop up
some scallions to add.

Scallions?
Yes, this is my new addition.

I know. It's not
totally traditional,

but I'm adding garlic
and scallions

just to enhance
the latke flavor.

That is
such a lovely idea.

So, do you want to season
with some pepper?

Okay.
And there's still a lot
of salt left over

from when the potatoes drained.
Okay, so no more salt.

So we don't need
to add more salt.

I'm gonna grab
the bread crumbs.

Okay.

Let me grab
that measuring cup.

I'm gonna add 2/3 cup
of panko bread crumbs.

so, get out the tissues because
it's bernie's first hanukkah.

Oh, I'm gonna cry.
You are gonna cry. I know.

I'm already crying
a little.

Nick is working on
a surprise for her.

What surprise?

I'm not gonna tell you,
but I feel like

you're gonna be
more excited than bernie is.

Oh.

so, the latkes are just
about ready to fry.

I have my oil
heating up here.

So, to test that the oil
is hot enough,

you can just add
a strand of potato,

and if it sizzles,
it's ready.

I'm gonna add a big scoop of
the potato mixture to the oil.

And I'll smash them down.

And then I always like
to use my spatula

to help shape them
into a round puck.

A few more latkes to the pan,
and then these are gonna fry

for a few minutes on each side
until they're golden.

We'll fry these
in batches,

but you don't want
to crowd the pan.

That will lower
the temperature of your oil

and then make an oily latke.

Next, while my mom
stays on latke duty,

I'm making the most delicious

caramelized onion
sour cream topping.

I'll get the chickens ready
just in time for dinner.

I hope you're hungry.

And then we're taking bernie

to her first holiday festival
in town.

My mom is finishing
frying the latkes,

and now they
just need a topping.

I got a head start this morning
with some caramelized onions,

which were super-easy.

I just added a little oil
in a pan over medium-high heat,

tossed in a yellow onion
with a little salt and sugar...

...And cooked down
for about 45 minutes

until they were
deep golden brown and sweet.

Then I added a few cloves
of minced garlic

and cooked that with the onions
until it became fragrant

and irresistible.

And now I'm gonna add
about a cup of sour cream.

These are gorgeous,
molly.

Oh, that's a good one.
That's a perfect one.

I know, right?

Dibs on that one.
All right.

And whenever those are
looking like they're done,

you can transfer them to the
wire rack that's right there.
Okay. All right.

That'll help keep them crispy.

And then you should
also sprinkle them

with a little flake of salt.
Oh, good idea.

I'm gonna add some onion
powder to the sour cream,

which is gonna punch up
that oniony flavor,

and then I'll also season
with salt and pepper.

These look amazing.

Look at that.
Look at that color.

They look incredible,
I cannot wait to eat those.

let me grab
the serving plate.

Are you excited to go
to the hollydazzle later?

I am so excited to see bernie
excited for the hollydazzle.

She's going to have
so much fun.

Seeing her first fireworks.

Oh, my gosh.

okey-dokey.

These are perfect.
They're beautiful.

Get a little salt
on this one.

What a team we make.

I'm gonna finish
the sour cream

with some
chopped scallions.

Gorgeous.
Oh, yeah. This looks great.

I love that they're thicker
than the ones we used to make.

This is so much better.

Yeah, hockey-puck size
is the perfect size...
Mm-hmm.

...For a latke.
Definitely.

You think anyone will notice
if we try one?

Do we care?

look at that steam.
That's beautiful.

Oh, look how crispy
that looks.

Get some sour cream
on there.

Sour cream
is a beautiful thing.

Cheers.
Happy chrismukkah, sweetie.

Mmm.

Mm-hmm. Mmm.
Mmm, mmm, mmm.

The sweetness of the onion
and the sour cream...
Mm-hmm.

...Is perfect with the salty,
crispy latke.

And the tang
of the sour cream.
Mm-hmm.

These are probably the best
latkes I've ever had.

Yes!
Okay.

Do you want to take
these out to the family?

And then I'm gonna
finish up the chicken.

Do you trust me
not to eat them on the way?

Sure.

my roasted spiced chickens
smell amazing.

I think they're ready.

Oh, my goodness!

And look at
how crispy that skin looks.

Oh, and I just got
a whiff of that baharat.

I'm gonna carve them now,

but first, I want
to let them rest,

and that allows the juices
to redistribute,

so I'll transfer them
to the cutting board first.

and now I'll finish off
the apples and onions

with a splash
of apple cider vinegar.

It'll brighten things up.

I'll toss these around.

The apples are
so nice and smushy.

I want to make sure that
the juices kind of get all up

and mingle with the apples
and the onions.

I want to taste this.

mmm.

The sweet and the tart

and the chickeniness of that
apple bite was delicious.

I'm gonna get this
onto my serving platter now.

So, I'll just make
a nice bed of apples and onions

to serve the chicken on.

Now I just have to carve up
my chickens,

and I'm gonna start
with their legs and thighs.

next I'm gonna
cut off the breast.

and now I'm gonna cut
the breast into three pieces

so that everybody
gets a piece of skin.

I'll get the wing off.

And now I'll do the same thing
to the other side

and then carve my other chicken.

look at how gorgeous
these birds look!

This is a stunning main dish.

I'm just gonna garnish with
a little bit of fresh rosemary

for some nice greenery
and 'cause it smells nice.

Oh! My family
is gonna go crazy for this.

This is stunning.

I better
get this out to my family.

It's time
for chrismukkah dinner.

just a little bit now.

-yay!
-Yay!

-Yes, okay.
-Cheers, cheers.

Happy holidays, everybody!

-Happy holidays.
-Oh! Happy holidays.

-I hope you're hungry.
-That is beautiful.

I've got chicken.
Dig in.

Molly, that looks
amazing. I love it.

Hi, girl! Are you having
your very first latke ever?

It is.

Oh, I think
I'm gonna start, then.

-Everything's ready. Yes.
-Mm-hmm.

-Mmm. That's so good.
-Mmm.

You guys nailed the
latkes. I'm telling you.

Oh, why, thank you!
High five.

There.
I won. I won.

Are you guys excited
for the hollydazzle later?

Yes.

Sleigh ride and s'mores
and fireworks.

- Cliff's first fireworks?
- Oh, yeah.

Bernie's first fireworks,
too.

-Who wants some chicken?
-I do!

-Yeah.
-Could be done.

Chicken!

That's a big piece
of chicken, ken.

You got it.
Oh, oh! Okay.

Oh!

baby, that's a little
too much salt for you.

Okay.
I want to raise a toast.

-Mm.
-Thank you --

-to what bernie said.
-You too.

-yay!
-Go, bernie!

It couldn't have been said
any better, right?

All right, guys,
let's head out.

bernie, what do you
think of this?

Huh, bernie?
Choo-choo-choo!

Huh?

we're gonna make
some s'mores.

-Are we gonna have a s'more?
-Yay.

We're at the hollydazzle,
you guys!

This looks awesome.

Yeah.

-oh, yeah.
-Whoa.

It's so fun.
Whoo!

that's good. That's good.

Is that enough, bern?

oh!

-Cool!
-Look. There's rudolph.

She's not scared at all.

you know, it's like seeing
your sprinkles in the air.

yes!
Yay!

Who's ready for doughnuts?

I am.
Doughnuts!

Still to come, I've got
one last treat in store.

-Hello!
-Oh.

My raspberry-rose-filled
doughnuts.

Mmm.

-Mmm. Oh.
-Oh, this is so good.

Just the perfect little...
I know.

...Warm touch at the end
of a wonderful day.

You know what? There's
nothing like spending

chrismukkah with you guys.
I know.

This is your ma and pa.

everyone's warming up
by the fire

after the epic
hollydazzle festival.

Now I just have to finish

my raspberry-rose-filled
doughnuts

for our chrismukkah dessert.

I've got my buttery doughnut
dough that I made earlier,

and I'm gonna turn it
out onto my surface.

I'll dust it
with a little flour.

And then I'll roll it out
to 1/2 inch thick.

This is such a lovely,
smooth dough.

Let me get my ruler out.

Perfect.

And now I'm gonna cut out
2-1/2-inch circles

using my biscuit cutter.

This time of year is the best.

There's all the reason
in the world

to stay cozy inside
and make desserts.

Now I'll transfer
these to a sheet pan.

I've lined this with parchment
so that the dough doesn't stick.

now, these are gonna rise
for another hour or so

until they've doubled in size,
and in the meantime,

I'll make my raspberry rose
filling and vanilla glaze.

can you say "cocoa"?

Cocoa.
Is it really hot?

Well, it's moderately hot.
You can test it.

It feels really hot.

Uh-oh.

We'll wait a little bit.
Oh, my gosh. That is amazing!

-I know. It is so good.
-Isn't it the best?

this raspberry rose filling
is so easy and flavorful.

It's just raspberry jam
and a splash of rose water.

And I love it because
the raspberry is so bright

and the rose water adds
that gorgeous floral flavor.

I'll just add my raspberry jam
to my bowl.

And I like using jam, instead of
jelly, with doughnuts,

even though jelly
is more traditional.

Jam is just thicker.

It has those seeds in it,
and there's great texture.

And now I'm gonna add
a splash of rose water.

Just a little bit will give me
that floral note that I love.

And now I'll just mix it
until it's combined.

whenever I'm filling
a piping bag,

I like to put it in a big,
tall glass or measuring cup.

and I'll pour it in.

I love how good this looks.

mmm. So rosy.

Mmm.

And now I'll mix up my vanilla
glaze, which will go on top.

I'll add 1 1/2 cups
of powdered sugar.

and then a little bit
of milk and vanilla.

And I'm just eyeballing here

because I'm going
for consistency.

I want a really thick glaze.

I'm also adding a pinch of salt.

And then I'll mix it up.

this is gonna look
so beautiful

on top of these doughnuts.

this glaze is really thick.
It's just how I like it.

Okay, I'm ready
to fry my doughnuts.

These doughnuts
are perfectly puffy.

They are ready to fry.

I've got some oil
heating up in my pot.

It's heating up to 350 degrees,
and it's a few inches of oil.

And I always like heating
in cast iron

because it holds
the heat really well.

And now I'm gonna fry
my doughnuts in batches

for about a minute and a half
on each side until golden.

I'll gently lower these in.

and the oil is hot enough
because it's sizzling.

And I'm just using my spider
to just make sure

that they're getting heated
on all sides.

And just like the latkes,

frying these doughnuts
in oil is a tradition

because it celebrates
the miracle of hanukkah.

And I can already see
that the bottoms are starting

to turn golden.

I love that color.
Great color, great sizzle.

These are perfect
for the holidays.

These are ready to come out.
They are gorgeous and golden.

I'm gonna transfer them
to a wire rack

so that any excess oil
can drip off.

these look perfect.
Now I'm ready to glaze and fill.

I'll grab my offset spatula,
and then I'm gonna spread

a little bit of my glaze
right on top.

I'll go almost to the edge.

This looks beautiful.

That one's perfect.
I'm gonna fill now.

First, I'm gonna grab
a long pointy knife

so that I can get a hole
in the top

just to make space for the jam.

And I like filling my doughnuts
from the top down.

I love the way it looks,
and it also holds the jam.

And now I'll grab my piping bag

and fill the hole
with my raspberry rose filling.

and now I'm gonna sprinkle
on some dried rose petals.

These will add an extra-special
little touch on top.

I'll stick these right on.

I love the way these look.

They're all dressed up
for the holidays.

Now I'm gonna
decorate the rest.

they are so beautiful.

Do you think anybody's gonna
notice if I sneak a taste?

No.

mmm.
These are so good.

I've got to go
get them to the family

before I eat them all.

cliffie needs more doughnuts
for his belly to hang out more.

Oh, there we...

--hello, molly.

-Hello!
-Oh.

I've got raspberry rose
doughnuts.

-Oh, man.
-Oh, my gosh.

-Those are gorgeous.
-Those look amazing.

-Do you want a bite?
-Mmm.

You can have a bite.

Oh!

not my finger.

So, I think it's time
for bernie's gift.

Are you ready
for your present, bern?!

-A gift, bernie.
-What could it be?

She's excited.

- Bernie, it's your first menorah.
- A little mini...

It came out beautifully.
Oh, nick, that's so cool.

happy chrismukkah, everybody.

-Thank you.
-Thank you.

Happy chrismukkah.

Happy first chrismukkah,
bernie.