Girl Meets Farm Season 14 Episode 12
Molly Yeh makes a delicious farm-style brunch for her family that's chock-full of flavor! She prepares big, meaty Chorizo Scotch Eggs with oozy golden yolks, homemade English Muffins slathered in fresh Chive Butter, tangy Green Juice Pops with a shot of booze on the side and moist Mixed Berry Crumb Cake!
Year started: 2018
IMDB rating: 6.5
Categories: Food
Stars: Molly Yeh
Molly Yeh makes a delicious farm-style brunch for her family that's chock-full of flavor! She prepares big, meaty Chorizo Scotch Eggs with oozy golden yolks, homemade English Muffins slathered in fresh Chive Butter, tangy Green Juice Pops with a shot of booze on the side and moist Mixed Berry Crumb Cake!
Year started: 2018
IMDB rating: 6.5
Categories: Food
Stars: Molly Yeh
Category
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FunTranscript
00:00I'm making a delicious farm-style brunch for my family
00:03that's chock full of flavor.
00:05I can barely contain my excitement.
00:08Big, meaty chorizo scotch eggs with oozy golden yolks.
00:12Oh, that's a good one.
00:14Homemade English muffins slathered in fresh chive butter.
00:18They smell so good.
00:19Tangy green juice pops for fun,
00:21with a shot of booze on the side.
00:23Woo woo.
00:24Why not?
00:25Plus, dessert for breakfast is always a win,
00:27especially with my super moist Vicksberry crumb cake.
00:32This is the start of a knockout brunch.
00:37Look at these beauties.
00:39Hey, this is me, Molly A.
00:41This is my husband, Nick.
00:43This is our growing family.
00:44And this is our farm on the North Dakota-Minnesota border,
00:47the place where I eat, sleep, and breathe food.
00:50Everybody loves a big brunch on the farm,
00:59so I'm giving the family what they want,
01:01and I'm making a fantastic spread
01:04that'll keep us full until dinner time.
01:06For something sweet, I am making my mixed berry crumb cake,
01:10which is fluffy and moist and loaded with tons
01:14of those big honkin' buttery crumbs.
01:17And it's got juicy, plump blueberries,
01:19raspberries, and blackberries scattered throughout.
01:22It is a delight.
01:24I'm starting with my berries.
01:25I've got two cups of mixed berries.
01:27I'll toss them with one tablespoon of all-purpose flour.
01:30And doing this is gonna allow the berries
01:32to stay suspended within the cake
01:34so that they don't all sink to the bottom.
01:36And it'll also prevent them from bleeding out
01:38into the cake batter.
01:40Let's give these a little toss.
01:42I'll set these aside while I mix up the dry ingredients
01:44for the batter.
01:45I'm starting with one and three quarters of a cup
01:47of all-purpose flour,
01:49one and a half teaspoons of baking powder,
01:51and half a teaspoon of baking soda
01:53will help the batter lift and get fluffy.
01:56Half a teaspoon of kosher salt,
01:58and then a teaspoon of cinnamon.
01:59It complements the berries really beautifully.
02:02Cinnamon is always so perfect in the morning.
02:06Give this a little whisk to combine.
02:08I grew up with crumb cakes.
02:10I feel like my mom would make them all the time,
02:12and I would always pick off the crumbly bits on top.
02:15They're so good.
02:17So it's just a fun variation with the berries.
02:19The berries are so juicy,
02:21and I love to have berries at brunch.
02:22All right, that's it for my dry ingredients.
02:25In my mixer bowl here,
02:26I'll combine my wet ingredients.
02:28Got a stick of butter.
02:29And then a quarter cup of unrefined coconut oil
02:33will lend a lot more fat,
02:35and it's kind of your insurance policy
02:37against this cake drying out.
02:38A cup of sugar.
02:40And then the zest of half a lemon
02:44will brighten up all these flavors
02:46and complement the berries so beautifully.
02:48Okay, I'll turn on my mixer
02:52and allow this to beat until it's pale and fluffy,
02:54three to four minutes.
02:55Aerating this mixture is ultimately what's gonna yield a fluffy cake.
03:02So if you rush this,
03:03then your cake isn't gonna be fluffy enough.
03:05It's just gonna be dense and flat,
03:07and you can't start off your day with that.
03:09This is looking pale and fluffy.
03:11It's time to add the eggs.
03:12I'm adding one full egg plus an egg yolk,
03:15and that added yolk is gonna look
03:17richness and luxuriousness.
03:19And I'm adding these one at a time,
03:21just to ensure that each one gets incorporated fully
03:24and emulsifies with the butter and the sugar.
03:26Two teaspoons of vanilla.
03:29Now, I'll reduce my mixer now
03:30because I don't want the dry ingredients
03:32to go flying everywhere.
03:35And I'll add half of the dry ingredients.
03:39And then half a cup of sour cream,
03:40which adds that signature crumb cake tang,
03:44and also so much fat.
03:46And then the rest of my dry ingredients.
03:51I'll finish up the mixing by hand now
03:53as I fold in the berries.
03:55This is gonna prevent against over-mixing the batter,
03:58just like with any cake.
03:59You don't want to over-mix a cake batter
04:02because doing so is gonna develop the glutens
04:05and the flour and yield almost a gummy texture.
04:08But with a cake where you want it to stay tender,
04:11you never want to over-mix it.
04:14I love seeing all these colors of the berries.
04:16It's like berry confetti.
04:19I've got an eight-inch square pan here.
04:22I've just graced it.
04:23I haven't lined it on the bottom
04:24since I'm gonna be serving it right out of the pan.
04:26Classic crumb cake.
04:29It's very low-maintenance.
04:31I'll spread it all the way to the sides,
04:33right to those corners.
04:35Cake batter is done.
04:36Now for my favorite part, the crumbly stuff.
04:39I love a crumb cake with big honkin' crumbs.
04:43And as a texture's first person,
04:45the combination of the crumbly stuff
04:48and the fluffy cake and the juicy berries
04:50just makes this cake so good.
04:53I'll start with three quarters of a cup of flour,
04:56half a cup of light brown sugar,
04:59quarter teaspoon of salt.
05:00Balances out all the sweetness.
05:02Let's combine this really quickly.
05:04And this is just such a basic crumbly topping.
05:08And then I'll cut in six tablespoons of unsalted butter.
05:11Plop it in tablespoon by tablespoon.
05:15I'll just use my fingertips
05:16to squeeze the butter in with the dry ingredients.
05:19It's so satisfying.
05:21So of course, I don't wanna fully mix the butter
05:24into the dry ingredients.
05:25I want there to be a lot of texture here.
05:29These will look rustic and craggly on top.
05:31When everything is combined
05:33and you have these little crumbs
05:35and these big honkin' bits,
05:37that's how you know it's ready.
05:39So I'll sprinkle this all over the top of the batter.
05:41Scatter it evenly.
05:43With this cake, you actually have three textures
05:45because you have the fluffy cake,
05:47the crumbly crumbs and juicy berries.
05:50When it's time to be alive.
05:52I'll bake it at 350 degrees for 50 minutes
05:56until it's golden brown
05:57and a toothpick stuck in the center comes out clean.
06:00I can barely contain my excitement.
06:03This kitchen is about to smell so good.
06:09Oh yeah.
06:10That's what I wanna see.
06:12It's like a buttery rock garden.
06:14And the cinnamon smells so good.
06:17The best thing about crumb cakes
06:18is that you don't need to let them cool before you eat them.
06:22All I'm gonna do to finish this off
06:23is crumble some freeze-dried strawberries over the top
06:26because it'll be so pretty
06:29and it'll show that this is a berry cake.
06:32And you don't want to bake them in with the crumbs
06:35because they will turn brown.
06:36So it's important to add them at the end like this.
06:39I'm going in.
06:41Smells too good not to.
06:43Yeah.
06:44You just feel how crunchy it is when you knife into it.
06:49Mmm.
06:50Look at that.
06:52That is like the epitome of rustic beauty.
06:55Mmm.
07:00That is so good.
07:02It's buttery.
07:04It's fruity.
07:05That is a very beautiful French dessert.
07:11Coming up, scotch eggs, but with a spicy twist.
07:15Brace yourself for buckets of flavor.
07:25For a brunch dish that truly has it all,
07:29I am making scotch eggs,
07:31but I'm swapping out the traditional sausage coating
07:34for one of my favorite brunch meats, chorizo.
07:38They are perfect, runny, seven-minute eggs
07:41wrapped in seasoned pork
07:43and then breaded and deep-fried.
07:46What's not to love?
07:47To start, I have my eggs here
07:49that I've boiled for exactly seven minutes.
07:52I let the water come to a boil, gently lower them in,
07:55set my timer, and then immediately transfer them
07:58to an ice bath, which not only stops their cooking,
08:01but it also makes the eggs easier to peel
08:04because the cold from the ice bath
08:07makes the lining between the egg white
08:09and the shell seize up,
08:11and then it doesn't stick the shell to the egg white.
08:15So that's my little egg peeling trick.
08:17And I feel that a seven-minute egg is perfect for these
08:21because it gets the egg whites fully cooked and firm,
08:25but the egg yolks stay runny.
08:27And when it's wrapped in deep-fried meat,
08:30it is light-out good.
08:33And I've got my chorizo here.
08:34This is Mexican chorizo versus Spanish chorizo,
08:38which is fresh pork.
08:39It allows me to wrap it around the egg.
08:41I'm dividing the chorizo into six equal parts.
08:44It's smoky, it's a little bit spicy,
08:48and heavily seasoned.
08:49It is so, so flavorful.
08:52And I'll flatten them out.
08:55I'm basically making a dumpling
08:57where the wrapper is the meat
08:59and the filling is the egg.
09:01Before I add the eggs,
09:02I'm gonna coat them in some flour,
09:04which will help the sausage stick.
09:07Just place them right there.
09:09One of the first scotch eggs I ever had
09:11was at a restaurant with Nick.
09:13We had just started dating,
09:15and this egg was made with potsticker filling meat.
09:20It was so good.
09:21And so I've always had that in the back of my mind
09:23as inspiration for changing up the meat in a scotch egg.
09:28To shape, I'll just carefully lift up this chorizo patty
09:33and fold it around the egg.
09:35And I wanna do my best to get an even coating of chorizo
09:39all the way around the egg so that it cooks evenly.
09:43All right.
09:44Give it a little roll.
09:45Make sure it's totally sealed,
09:48just like that.
09:50It's like a meatball with a surprise in the middle.
09:53All right, I'll keep on rolling.
09:56This is really satisfying.
09:59I feel like I'm playing with clay.
10:01All right, these are fully coated,
10:03and now I'll take them through a standard dredging station.
10:06I'll do a couple at a time.
10:08I'll first coat them in the flour,
10:10and this is gonna help the eggs stick.
10:12And then I'll get these coated in the eggs.
10:15Then I've got a couple of eggs,
10:16and I beat them with a splash of water.
10:19It helps thin them out a touch.
10:22And then I've got this hand reserved for the dry ingredients.
10:25All right, and now I've got my breadcrumbs.
10:28I like panko breadcrumbs here
10:30because the pieces are a little bit bigger,
10:32so you get more crunch.
10:34I'll get these fully coated.
10:37Looks good.
10:39I'll keep on coating.
10:40Little-known fact,
10:41Scotch eggs are not Scottish.
10:43They're English.
10:45I feel like they're perfect for brunch
10:47because sausage and eggs are an ideal brunch.
10:51I'll just wash my hands.
10:54Time to fry.
10:55I've got a couple of inches of neutral oil
10:58heating in my pot here to 360 degrees,
11:01and I will gently lower in three at a time.
11:04I'll do these in two batches
11:06because I don't want to crowd the pot.
11:07And then frying for six minutes
11:10will get you that perfect crispy shell.
11:12It'll get the sausage fully cooked,
11:15but you don't run the risk of cooking the egg any further.
11:18You want to avoid that
11:19so that you can keep that runny yolk.
11:22Oh, it smells good already.
11:25Scotch eggs are one of the greatest
11:27forms of eggs of all time.
11:29And that's saying a lot
11:30because there are so many different ways to eat eggs,
11:32but come on, when you encase something with sausage
11:34and you deep fry it,
11:36you get all those layers.
11:38There's a lot going on,
11:39and I'm here for it.
11:41Oh, yeah.
11:42That is golden and crisp.
11:44That's going to be so good.
11:46I'll transfer these to a wire rack
11:48so that any excess oil can drip off.
11:50And also having them on a rack
11:51as opposed to a paper towel
11:53will help the bottom stay crispy.
11:55I'll fry up this next batch
11:56and then break into these.
12:00I'm ready for this reveal.
12:03Oh, that's a good one.
12:05I love salsa verde on these.
12:07It adds that cooling, bright acidity
12:11that you want with an egg and something fried.
12:14It's also more socially acceptable to do this
12:16than sort ketchup all over it.
12:18Here I go.
12:19It's crispy, it's smoky, it's salty.
12:21Holy stuffed buckets, that's good.
12:22Next, the tricks to making irresistible English muffins at home.
12:49For a savory carby dish at our brunch table,
12:54I am making homemade English muffins.
12:56They're fluffy, a little sour,
12:59and they've got a crunchy cornmeal exterior.
13:02And I'm going to be slathering them with fresh chive butter
13:06that melts down into all of those pockets.
13:09You're going to be so delightful.
13:10To get started on my dough,
13:12I've got my dry ingredients combined here,
13:14some bread flour, sugar, instant yeast, and salt.
13:18In English muffins, you got to have something tangy.
13:20That's what gives them their delicious flavor.
13:23And most commonly, you would find buttermilk in a recipe,
13:26but I feel like yogurt adds a little bit more sourness.
13:29So I'm plopping in a third of a cup.
13:31I've got a cup and a half of whole milk here
13:34that I've warmed with four tablespoons of unsalted butter.
13:37And this is warm, but it's not hot.
13:39You never want to combine hot liquids with anything
13:43that has yeast in it because the hot liquid will kill the yeast,
13:46and then it won't allow the dough to get puffy and rise.
13:50I'll mix this up to form a shaggy dough.
13:52I love an English muffin.
13:55I need a dense, muscly, swole, rich English muffin.
14:01You can only really do that with a homemade one.
14:04I can smell the tanginess of the yogurt.
14:07I'll knead this for 12 to 15 minutes until it's smooth.
14:10It'll still be a bit sticky.
14:15And the wetter dough allows the muffins to bake up
14:17with slightly larger holes.
14:21Okay.
14:22This looks really good.
14:24It's smooth, but it's still a little bit sticky,
14:27which is just where I want it.
14:29I'll just ball this up.
14:30I want a smooth, taut surface so that it rises evenly.
14:34Okay, I'll get this into the bowl, top down,
14:38smush it around so that it can get coated in the oil,
14:41and then I'll turn it back over.
14:43I'll cover this up and let it rise until it's doubled.
14:46All right, it's risen.
14:51Before I divide it into balls, I'll dust a pan with a medium
14:56coarse yellow cornmeal here, which is signature English muffin.
15:00I love the crunch and texture around the outside.
15:04I've got a rim sheet pan to catch any cornmeal.
15:08This is going to be so satisfying.
15:10Oh my gosh, this dough is so soft.
15:15I'll cut a little bit of it off, and then to form a ball,
15:18I'm going to stretch it so that it has a smooth, taut surface on top,
15:22and then I'll pinch the edges under to seal,
15:25and then I'll roll it around to smooth out the bottom,
15:28and then place it right onto the cornmeal.
15:32I'll keep on rolling and then cover these up
15:34and allow them to proof for another hour before I cook.
15:42My balls are puffy and I'm ready to griddle.
15:45I'll first sprinkle the tops with some cornmeal.
15:49Okay, I'll get them onto my griddle here
15:52that's preheated over medium-low heat.
15:54So I'll first sear these on the outsides for a couple minutes per side
15:58to get that signature golden brown exterior.
16:01And then I'll finish them off in the oven to ensure that the inside is fully cooked.
16:07I'll press these down just gently.
16:09I don't want them to become too flat.
16:11Smells like a bakery in here.
16:13These are ready to flip.
16:14Oh yeah, that's a gorgeous look.
16:17All right, I'll keep these going on the other side now.
16:19And then I'll stick them in the oven at 350 degrees for about 10 minutes.
16:26This is like very hard to wait.
16:29These look so good.
16:31This is the moment my belly has been waiting for.
16:37They smell so good and they look amazing.
16:42What you want to do to divide these in half is to fork them.
16:46And that is going to give you those signature English muffin craggles,
16:52which catch butter so beautifully.
16:55Look at you.
16:57It's just begging to be slathered with butter.
17:01So I'll smear some on that I've dressed up with chives for freshness.
17:05Oh yeah.
17:06Salt. Don't hold back.
17:08Here we go.
17:09There is nothing better than a fresh steamy English muffin.
17:19I can die happy.
17:24Still to come, my refreshing take on green juice.
17:27It'll pop your top.
17:28Every good farm style brunch needs something green.
17:37So to check that box, I'm making my green juice pops.
17:40They're refreshing and loaded with veggies.
17:43And I'm serving them with a shot of booze because why the heck not?
17:47I'm starting with two pounds of Persian cucumbers, which I love.
17:51Their flavor is sweet and dainty and you don't have to worry about seeding them.
17:56I'm just coarsely chopping them and throwing them into my blender.
18:00The original concept for this started with a cocktail for brunch.
18:04And I actually put booze in these pops, but I want to give some of these to my kids.
18:09So I'm just going to serve the booze on the side this time.
18:12I'll sweeten this with some honey.
18:13Just enough to enhance the cucumbers.
18:16And then a couple of lemon zest and juiced to brighten these up.
18:19This is a great thing to do if you have a bunch of cucumbers left over in your fridge
18:28and you don't know what to do with them and you don't want them to go bad.
18:31Juice them and freeze them.
18:32And lastly, a little bit of za'atar adds such great personality to these pops.
18:38Za'atar is a Middle Eastern spice bun that has dried thyme and sesame and some sumac,
18:44which is super bright, as well as a little salt.
18:46So it'll bring out all these flavors.
18:48And I'll blend this until it's super smooth.
18:57This is looking good. Look at that color.
19:00I got my pot molds.
19:01I'm just using these disposable cups.
19:04I'll fill them up three quarters of the way.
19:07Eating veggies is so much more fun when they're on sticks.
19:12These look great.
19:13I'll sprinkle the tops with a little more za'atar just because it looks pretty.
19:17And just do a little bit.
19:18A little goes a long way.
19:20And now for a really fun part, all the great pops have jokes on the sticks.
19:25So I'm going to write a joke on my stick.
19:28What crop did the farmer grow?
19:31Beads me.
19:35Get it? Because Nick grows sugar beads.
19:38Now if I were to just put this stick into the juice, it would fall over.
19:42So the trick is to use some painter's tape.
19:46You can use masking tape.
19:48Just cut off a piece.
19:49Cut a little slit right in the center.
19:51Boop.
19:52Tape it onto the cup.
19:54Now you have a perfect holster for the stick.
19:59Ta-da!
20:01All right.
20:01I've got to think of seven more jokes now.
20:04And then I'll freeze these until they're frozen solid.
20:07It's about to get cold and delicious in here.
20:16The pops are frozen.
20:18I've got some vodka.
20:20And now to serve, I'm just going to pour a little bit of vodka into the glass.
20:25And this is obviously totally optional.
20:28I just think it's such a fun way to make French exciting.
20:31So I can have a few licks of this and then stick it down in my cup of vodka while I eat a chorizo scotch egg.
20:39Oh yeah.
20:40That is so good.
20:41You can taste the cucumber.
20:43It's perfectly sweet from the honey.
20:46And that hit of za-tar makes it exciting.
20:50Or maybe that's the vodka talking.
20:51All right, let's French.
20:53I want to see if my jokes are going to land.