- 10 hours ago
Category
🎥
Short filmTranscript
00:01We're having a big, buttery, bready feast on the farm.
00:03Too butter.
00:04Family and butter.
00:06Succulent ham brushed with a sticky honey glaze.
00:08She's so shiny.
00:10I feel like I need my sunglasses to look at her.
00:13Hearty bacon Brussels sprouts stuffing on the side.
00:15This looks so good.
00:17And for a second dose of dough, my Parker House rolls deliver.
00:21What's that saying?
00:22A roll a day keeps the doctor away.
00:25Sure, let's go with that.
00:26Plus for dessert, smooth as silk, because that's what it is.
00:29Chocolate coconut silk pie.
00:32Chocolate and coconut, never been butter.
00:34Let's eat.
00:41I'm hosting a big family dinner on the farm.
00:43It's been a long harvest and we deserve it.
00:46Nothing quite cozies us up in the Midwest like a dose of bready, buttery foods.
00:51So this meal will have a ton of those.
00:54For dessert, I'm making my chocolate coconut silk pie.
00:58It's three layers of love, a crispy graham cracker crust, velvety luscious chocolate filling,
01:05and it gets topped with a cloud of tangy sour cream whip.
01:09I'll get started on my crust.
01:10I just toss everything into the food processor.
01:12I'm using bear-shaped graham cracker cookies.
01:15You can use regular graham crackers too, but these are a little sweeter and I figured the girls will
01:20like eating the leftovers.
01:22And they're also cinnamon flavored, which is going to be really tasty with the coconut and the chocolate.
01:28This is a super cozy version of your classic chocolate silk pie.
01:33A pinch of salt and then five tablespoons of coconut oil.
01:37And I love using coconut oil in a crust because you get that subtle warm coconut flavor.
01:43I can use the leftovers to moisturize my hands.
01:46That's a great perk of coconut oil.
01:48And then I like a really finely ground crust.
01:50So I'm just going to turn it on and let it go until it's like a coarse sand.
01:59That looks great.
02:00Before I get it out of the food processor, I'll toss in some shredded coconut.
02:05This is unsweetened coconut since the graham cookies have enough sweetness to carry this crust.
02:10And then I'll just pulse this in a couple of times to incorporate it.
02:13I don't want it to fully blend.
02:15This is going to be such a flavorful crust, it could be a cookie on its own.
02:19I've got my standard pie dish here.
02:21It's greased all over with coconut oil.
02:24I'll dump it right in.
02:27And then press firmly along the bottoms and sides.
02:30So last Thanksgiving, Nick made his annual pumpkin pie with my assist.
02:34And it looked beautiful.
02:36It was the centerpiece of the dessert table.
02:38But then some family members arrived with this supermarket bakery chocolate silk pie.
02:45And I was like, what are you doing bringing that into my house on the most sacred day of the year?
02:52I was a total snob about it, but it was so good.
02:55I went back for seconds, maybe also thirds.
02:58And it renewed my love of chocolate silk pie.
03:00So I became determined to make a really good homemade one.
03:04And a really good homemade pie starts with a really good crust.
03:07This is not the standard chocolate silk pie crust.
03:10It is a crust that you could eat all on its own because it's that flavorful.
03:14This is going to go in the oven now at 325 for 15 minutes until it's set.
03:19It's about to smell real good in here.
03:20My crust is cooling.
03:28It smells incredible.
03:29And now it needs its filling.
03:31This chocolate filling is super duper rich.
03:33But it has some nice lightness from some whipped cream that gets folded in at the end.
03:38I'm starting with three eggs that I'll combine with three quarters of a cup of granulated sugar.
03:42And a couple of good pinches of salt.
03:44I'll whisk this until it's smooth.
03:47And now this is a no-bake filling, which is really nice when you're cooking any big meal to free up the oven space.
03:53But I do need to cook the eggs.
03:55I've got a pot of simmering water here, and I'm going to plop my bowl right on top of it.
04:00I'll cook this in my double boiler while I whisk continuously until the mixture reaches a temperature of 145 degrees.
04:06You don't want to cook them too harshly and scramble them.
04:10That would be a really strangely textured filling.
04:13I like getting an arm workout by doing this.
04:17The mixture is pale.
04:18It's frothy.
04:19I'm seeing some steam come off of it, so I'm going to temp it right now.
04:23Yes, this has reached temperature.
04:26I'll continue to whisk as I remove it from the heat.
04:28I don't want the residual heat on the bowl scrambling the eggs.
04:33Then I'll gently remove it because I also don't want to get burnt by the steam.
04:36Woo!
04:39I've got eight ounces of bittersweet chocolate that's finely chopped.
04:43And while the mixture is hot, I'll sprinkle in my chocolate.
04:47It's so satisfying to see those come together.
04:49It's super smooth and glossy.
04:52Oh, yeah.
04:53I'll drizzle in a teaspoon of vanilla extract.
04:56Vanilla does such a nice job of enhancing chocolate.
04:59And half a teaspoon of coconut extract.
05:01Not too much coconut extract.
05:04Otherwise, it could taste like sunscreen.
05:06I'll whisk this together and encourage it to cool.
05:09This looks and smells beautiful.
05:11And it is truly tempting me.
05:15Oh, yeah.
05:17Into my stand mixer here, I'll get one stick of softened unsalted butter.
05:21That's the first stick of butter of today's meal.
05:23And then a couple tablespoons of coconut oil.
05:25These two things will help the custard filling set once it gets into the fridge.
05:29It'll allow you to achieve those nice smooth slices out of the pie pan.
05:35Once those are combined, I can scrape in my chocolate filling, which is fully cooled.
05:40I'll beat these together until they're combined.
05:48Smells so good.
05:52This looks awesome already.
05:53To finish it off, I'll gently fold in some whipped cream.
05:56This looks glorious and mousse-like.
06:04I'll pile this into my pie crust.
06:06I'll spread it out evenly.
06:09All the way to the edge.
06:12So fluffy.
06:14And for the third layer, I'll mix a little sour cream into the fresh whip to stabilize.
06:21Look at those clouds.
06:22I'll spread it out gently.
06:24Not all the way to the edge, because I want to be able to see all of the layers.
06:28Just do some nice hoops on it to get some texture.
06:31And lastly, some toasted coconut.
06:33And I like these really big flakes.
06:36What a beaut!
06:37Chocolate and coconut, never been better.
06:39For the most memorable main in the Yehagen family repertoire and one of my personal favorite meats,
06:51I'm making my buttery ham.
06:54It's got this juicy, salty interior and a caramelized, crisp, spiced exterior.
07:01Plus, it makes the greatest leftover sandwiches of all time.
07:05Assuming you've got enough ham to have leftovers.
07:08Which, like, that's a crucial part of any big feast like this.
07:11I'm starting with an eight-pound smoked ham.
07:14The first thing I'll do is score the outside.
07:16Just take my sharp knife and create some cuts that go just to the meat.
07:21I don't want to go through the meat.
07:23Scoring it allows you to get those really pretty crispy designs on top.
07:28It helps the fat render.
07:30It helps the buttery coating soak down into the meat.
07:34Once I've gotten all of the cuts going one direction, I'm actually going to turn this around.
07:39And then that's going to make it easier to do a bunch of cuts going in the opposite direction.
07:43It's kind of hard to see right now.
07:45Once it bakes, it'll reveal this beautiful diamond crosshatch pattern.
07:50Roxanne is who turned me on to ham.
07:53She makes ham a lot.
07:54And it's so delicious on its own that when you add a glaze or you add a rub, that's just bonus flavor.
08:04This is honestly the hardest part.
08:06Before I get this into my roasting pan, I'm going to rub it with some butter.
08:10The theme of the day.
08:11I'll get a quarter cup of softened, unsalted butter.
08:14But I'm going to keep the rest of this butter nearby because there will be more butter later.
08:19I'll sprinkle in some coriander and allspice, which are two warm spices that go really beautifully
08:24with the smokiness of the ham.
08:26All the things that I put on my ham are just flavors that you really want to eat with ham
08:30when you want to taste the ham at its best.
08:34So I think of all the things that I'm adding here as like the supporting actors to the ham's star.
08:40And some black pepper.
08:42I'll smush this around.
08:43I'm not going to add salt to this because when you buy smoked ham, it's usually pretty salty already.
08:47Okay, and then rub it on like a ham lotion.
08:51I'll give it a massage and rub it all over.
08:56Didn't think I was going to be a ham masseuse today, did you?
09:00Fully coated.
09:01Let me see if my hands are too slippery to lift this big thing up.
09:04Oh no, I got it.
09:05All right.
09:05I've got a roasting pan with a rack set into it and I'll just lay the ham right on top.
09:10I'll pour in about a half inch of water to the bottom of my roasting pan and that's going to
09:18help keep the ham juicy. I'll cover this up. This will allow the ham to steam.
09:25I'll get this in the oven at 350 degrees for about two and a half hours until the internal
09:31temperature is 130 degrees. And in that time, I'll make its other spiced buttery coating.
09:38Hot diggity.
09:44I'm talking about the glaze, of course. This one's sweet and sour and has lovely earthy
09:49citrusy notes from the allspice and coriander. I'll start with a stick of butter,
09:54a quarter cup of brown sugar, which I love for the dark molasses-y flavor, and half a cup of honey.
10:01So the honey and the brown sugar will caramelize and get sticky and create that crisp shell on the
10:08ham that is just so irresistible. To balance out all the sweetness, I'll splash in a quarter cup of
10:14apple cider vinegar, a quarter cup of Dijon mustard for that zinginess that you need with a salty meat,
10:20and then gotta have the spice, so a little coriander and allspice, and a couple pinches of salt.
10:28I'll whisk this all together and then simmer it for five minutes so that it can thicken,
10:33and that way it'll just ooze all over the ham and get into those crevices.
10:39Oh, it's gonna be good. This is my favorite time of the year because the farming season has come to a
10:45close. It's a great time for celebrating. Nick will be there. His mom will be there. Cousin Elaine will be there,
10:52who's super awesome. She does a lot of freeze-dried foods, so she's always a hoot. It'll be so much
10:59fun just hanging out with the family and eating lots of buttery food. The glaze is thickened. I'll get the ham.
11:05Ah, it smells amazing. I haven't even uncovered it yet.
11:14That is a smell that I could smell every single day for my entire life and not get sick of.
11:19So you can see that where I squirted it, it's starting to split apart, and that's gonna catch
11:25all of this glaze. I'll brush it on lavishly. This looks incredible already.
11:31Oh, yeah. Now is when the fun part really ramps up. I'll stick this back in the oven at 400 degrees
11:39for 30 to 40 minutes, glazing it a few times throughout until it's totally caramelized
11:44and reaches an internal temperature of 140 degrees. I'm gonna go ham.
12:01For a sensational side of my family feast, I am making my bacon brussels sprout stuffing.
12:09It's comforting, savory, hearty, soft on the inside, toasty on top. A true symphony of carbs,
12:16crucifers, and bacon. I'm starting with the good stuff. I'm crisping up four slices of bacon right in
12:22my braiser, and I'm doing this first so that I can render the fat and use it to cook my veggies.
12:28I'll transfer them to a wire rack so that it can stay crispy. I'll keep the heat on my braiser on
12:33and add a stick of butter because what is stuffing if not just bread and butter that you can eat with
12:39a spoon? As the butter melts, I'll grab my veggies. I've got a chopped yellow onion and some chopped celery.
12:46I feel like the concept of stuffing kind of weirded me out when I was little. It doesn't look that
12:50appetizing, but when you eat it and you realize, oh, this is basically like just bread and butter
12:57soaked in soup, then you discover how actually amazing it is. And now I love it so much that
13:05whenever I make stuffing, I make a double bat and then I hide half of it in the back of my refrigerator
13:11that nobody else knows about. Don't tell anybody about my secret stuffing stock. I'm tossing in
13:16some Brussels sprouts. Brussels sprouts and bacon are a match made in heaven. I'll add a couple pinches
13:21of salt and then cook these down for about 10 minutes to allow them to soften. I don't believe
13:28that stuffing should be overly fancy, and I don't normally add Brussels sprouts, but I feel like
13:33Brussels sprouts are a great variation for just something a little bit new but not totally out there.
13:38And of course, everything's better with bacon. While the veggies finish up cooking,
13:43I'll chop up my bacon. These will be little salty surprises throughout. I'll give these a coarse chop.
13:51Now that the Brussels sprouts are cooked, I'll toss in some garlic and just liven everything up.
13:57A little crushed red pepper is nice for some heat. I love spiciness with my Brussels sprouts.
14:02Some nutmeg, another very cozy spice, and some black pepper.
14:08Smell that celery. I'll stir this around and allow the garlic to cook just for about a minute or so.
14:13I can toss in the bacon, and I'll get the bread.
14:18This is just sourdough that I've removed the crust from. I've torn it up into rustic chunks,
14:24and I've toasted it with some olive oil and salt and pepper. And toasting it actually dries it out,
14:29which allows it to absorb more flavor once it cooks down with the stuffing. So don't skip that step.
14:37I'll fold this all together. I'm going to sprinkle on some parsley. And that's such great fresh flavor,
14:43and it's really pretty scattered throughout. I'll add most of it now and then save some to top on at
14:47the end. And then I'll bring it together with ham stock. But you could also use store-bought chicken
14:52stock or veggie stock. I'll add in a plop of Dijon mustard. The zest of a lemon adds some necessary
14:59brightness and acidity. Mix this around.
15:02And I'll pour this all in. Get all this bread evenly coated. It's just going to lap up all that goodness.
15:14I'll fold this together, and I want to give it a taste to make sure that it's seasoned correctly.
15:22Mmm. That's so good. I'm going to add a little bit more salt. And I do this before I add the eggs,
15:28just so that I'm not eating raw eggs. And then a little bit more ham stock, half a cup, that I'm
15:34going to add with a couple of eggs. And the eggs will help kind of bind everything together. I'll give
15:39these a mix. Pour this all over. Such a beautiful sight. This is just the right amount of liquid where
15:47it'll be moistened, but a little layer of the bread on top will get extra crispy. So you get the two
15:54textures of soft on the inside, crispy on top, and it's just going to be heavenly. All right,
16:00I'll bake this at 400 degrees for 30 minutes and then uncover it and bake it another 20 minutes so
16:06that it can get crisp on the top. Bring on the bread. Now I'm really getting hungry.
16:12Oh my good gosh, geez. It smells so good in here. Let me check on my stuffing. Oh yeah.
16:24That is the sound of angels singing down from cabbage heaven. This looks so good. It'll zhuzh it up with
16:31just a sprinkle of parsley. It's all it needs. You know what a great perk about stuffing is? You can
16:37taste test it and totally cover your tracks. Hot damn, that is so good. This is what I'm going to eat.
16:50I don't know what my family members are going to have.
16:59What's that saying? A roll a day keeps the doctor away. Sure, let's go with that. To appease the MD,
17:06I am making my Parker House rolls. They're fluffy, buttery balls of bliss and the greatest vehicle
17:13for leftover sandwiches, should you have leftover ham. I'm starting in my stand mixer with three and
17:19three quarters of a cup of bread flour and a quarter cup of sugar. I'll add one and a half
17:24tablespoons of instant yeast. Parker House rolls have got to be a little sweet, a lot of it buttery,
17:30and super duper soft. Some kosher salt. That's it for the dry ingredients. Give it a whisk.
17:36These are just the best version of a basic buttery roll. I love to eat my whole meal on a shovel of
17:44bread roll. Even the stuffing. A cup of whole milk will help bring the dough together and also enrich the
17:50dough. An egg for more richness and some structure. And then the first of not one, not two, but three
17:58appearances of butter in this recipe. Three tablespoons of softened unsalted butter. I'll just plop it right
18:04in here. I'll use a rubber spatula to bring it together just to kind of help it mix up. There are two
18:11things you should never hold back on at a big family feast. Butter and bread. I'll knead this
18:17for about 12 minutes until it's super smooth and supple.
18:25Then I'll plop it into an oiled bowl. Allow it to rise until it's doubled. Shape into tiny balls.
18:31Snuggle everyone in a generously buttered quarter sheet pan. So they kiss when they bake. Allow them to proof.
18:37And bake at 350 degrees until they're deeply golden. Oh yeah bun, baby.
18:46It smells like fresh bread in here. What could be butter? These are so beautiful. I love the way
18:53they expand in the oven. They're not done yet. They need to get glossified with what else? Melted butter.
19:01I'll paint this lavishly all over. These look like they're ready for a party.
19:08And a sparkle of flaky salt. Oh yeah. These are just begging to be torn apart. Look how soft that is.
19:21They're so fluffy. I am truly in bread and butter heaven right now. Baby, I'm on a roll.
19:27My buttery ham has been roasting for three hours. I've been glazing as it goes. It smells freaking
19:38fantastic in here. It's time to get it out of the oven. Are you ready?
19:48Oh baby. She's so shiny. I feel like I need my sunglasses to look at her. I'll transfer this to a
19:55serving platter. How good does that look? I'll just accessorize with some citrus and some fresh bay
20:04leaves. Hubba hubba, this ham is the jam. Let's eat.
20:09So good. So the theme of the meal is butter. There's butter in everything. Please stay in Elaine.
20:19You can start on the rolls. These are my favorite. I love when you make these.
20:24To family and butter. I feel like this is the beginning of your off season. You need to start
20:31bulking back up all of the bulkiness that you lost during the farming season. Me and Sven,
20:36that's what winter's all about. I know. Insulation for the winter. I bet you don't get fur balls like Sven though.
20:44Oh, this is so yummy. It looks so pretty.
20:47Nice. Ooh. You know I love coconut. It's the best. Elaine, the next one's on us, right?
20:55Definitely. Yes. See you there. I love it. That's a great idea.
Be the first to comment