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00:00I'm making next-level notches for dinner
00:03because it's always a party on the farm.
00:05It's time to get out the stretchy pants.
00:07Tender brisket meatballs coated in sweet barbecue sauce.
00:10These are baller.
00:11Pizza. Wait for it.
00:13Latkes.
00:14Smells like pizza.
00:15Smells like potatoes.
00:17My nose is a little confused, but I like it.
00:19Carvy Caesar salad loaded with deep-fried garlic knots.
00:23This is a bowl of happiness right here.
00:26And for dessert, my strawberry sprinkles troffoli.
00:29Sticky bite-sized balls of doughnut hole deliciousness.
00:32Nothing says party like a bunch of sweet balls.
00:35L'chaim, let's eat.
00:41I'm making some of my favorite party noshes for dinner
00:44because a party supper is the best supper.
00:47For something sweet, I'm making my take on a Neapolitan stroffoli,
00:52which is a bunch of deep-fried little doughnut balls
00:56coated in a sweet, sticky glaze.
00:59They're sort of like inside-out sufganiyot,
01:01and they get swished together into a wreath shape
01:04and finished with sprinkles.
01:06I'm starting on my doughnut dough with a quarter cup
01:08of melted, unsalted butter.
01:10I'll add two-thirds of a cup of sugar.
01:13And then mix this together in a stand mixer.
01:17I'll add three egg yolks,
01:19which will provide incredible richness to this dough.
01:22Stroffoli is an Italian dessert
01:24that is traditionally eaten around Christmas time,
01:27and it consists of a bunch of little balls of fried dough
01:31sucked together in a wreath shape with a honey syrup.
01:35But I figured in kind of a nod to sufganiyot,
01:38which are Hanukkah donuts that are filled with jam,
01:41I would use jam in places of honey
01:43and make it so that the jam is on the outside of the donuts.
01:47It is a true interfaith dessert.
01:49A couple of tablespoons of vanilla extract,
01:52three-quarters of a cup of sour cream,
01:54which makes for a super tender, moist crumb.
01:57The more fat you can pile into a cake doughnut dough,
02:00the better it is.
02:02And also, I always have sour cream around.
02:04And then the zest of half a lemon,
02:06between the tanginess of the sour cream
02:08and the lemon and the vanilla,
02:10you get some of that old-fashioned cake doughnut flavor.
02:12This is super smooth and combined.
02:17I'll add my dry ingredients now,
02:19right on top of the wet ingredients.
02:20Two cups of cake flour,
02:22along with one cup of all-purpose flour,
02:24is the perfect combination to get a tender, light crumb.
02:28If you were to use all all-purpose flour,
02:31it would be a little bit too heavy,
02:32and if you were to use all cake flour,
02:35it would be a little bit too sandy.
02:36So I think a combination is really nice.
02:38Two teaspoons of baking powder
02:40will help these puff up in the fryer.
02:42A teaspoon of kosher salt,
02:44and then four tablespoons
02:45of finely-ground, freeze-dried strawberries,
02:48which will get amplified
02:50by the strawberry jam that coats these.
02:52This is not traditional of a strofoli,
02:54but it tastes good, and it's really fun.
02:57I love this natural pink color.
02:59I'll give these dry ingredients a whisk
03:01before incorporating them with the rest of the batter,
03:03just so that they can all get evenly distributed.
03:06Okay.
03:07I'll get this back into my stand mixer
03:09and then mix until it's just combined into a dough.
03:17Now comes the fun part,
03:19rolling this dough into a zillion little teeny-tiny balls.
03:24I'll pat this out into a square about 3 quarters of an inch thick,
03:28and then use my bench scraper
03:30to cut 3 quarter of an inch strips,
03:33and then I'll cut little nubbins from there.
03:35So I'm essentially just making 3 quarter of an inch cubes
03:37all the way around.
03:38And I just like cutting them all at first
03:40as opposed to pinching off little bits and rolling.
03:42So you can kind of get a uniform size.
03:44It just makes dividing this up easy.
03:47This is when I, like, turn the TV on and watch ice skating
03:50because it's just gonna get more tedious.
03:53So I have all these little squares.
03:55I'll roll them all into balls,
03:56like little marbles, just like that.
04:00This is a perfect dessert for a party
04:03because it looks as festive as it tastes.
04:07They're easy to eat with one hand.
04:09You don't have to sit down with a plate and a fork and a knife
04:12and commit to it.
04:13You could just pluck off a ball and pop it in your mouth.
04:17It's sort of like eating monkey bread.
04:19I'll tell you, I'm having a ball with these balls.
04:21I'm ready to fry.
04:23I've got a few inches of neutral oil heating in my pot here
04:26to 350 degrees, and I'll fry these in batches.
04:29It's safest to lower them in using a slotted spoon
04:33or a spider like this rather than dropping them in
04:36because you don't want oil to splatter up at you.
04:38I'll lower these in, and these are so small,
04:41they just take about a minute and a half to fry.
04:44I'll fry them until they're golden all over.
04:46I'll keep a close eye on my thermometer
04:48to make sure that the temperature doesn't drop too much.
04:51And you can adjust the knobs on your stove if you need to
04:54because sometimes when you put the dough in,
04:56the temperature of the oil will drop a little bit.
04:59That's normal. That's okay.
05:00Just increase the temperature a bit on the stove.
05:02They're starting to float.
05:04These are getting some gorgeous brown color.
05:06I'll place these onto a wire rack so that they can cool.
05:09They're just like a miniature old-fashioned doughnut.
05:12All right, I'll keep on frying
05:13and then get going on the jam sauce.
05:15Oh, these look so cute and good.
05:17This is the glue that holds the balls together.
05:20It's dead simple.
05:21Just equal parts strawberry jam and sugar.
05:24This is seedless.
05:26And a squeeze of lemon juice to brighten everything up.
05:29I'll mix this around and cook it until it's hot
05:32and the sugar has melted.
05:33And I'm using strawberry because I wanted a reason
05:36to wear this strawberry sweater.
05:38I also just really like strawberries.
05:40You could honestly use any jam here.
05:44Mm-mm-mm, smells so good.
05:46Okay, the syrup is ready to receive the balls.
05:49I'll pile them in and get them totally coated.
05:52Ah!
05:53Get back in there.
05:55I'll toss these to coat them fully.
05:57This is definitely the type of dish
05:59that you want to serve the day that you make it.
06:01I'll grab my serving plate.
06:03I also have a glass which will help me make that wreath shape.
06:06I'll spritz the glass with a little cooking spray
06:09so it doesn't stick.
06:12Put it in the middle.
06:13And then pile them on.
06:18Oh, my gosh.
06:19Balls are everywhere.
06:20And then pile on the rest.
06:27It's about to get jollier.
06:30I'll remove the glass.
06:33Per tradition, you've got to sprinkle on nonpareils.
06:36So fun.
06:39This one's sticking out weirdly.
06:41I think I should just take care of it.
06:45Mmm.
06:46Mmm.
06:47My mouth is so happy.
06:49It's so sweet and buttery and cakey.
06:52Nothing says party like a bunch of sweet balls.
07:03Since one ball-shaped food at the party dinner
07:05is simply not enough,
07:06I am making my brisket meatballs.
07:09They are tender morsels of fatty rich meat
07:12slathered in a sweet barbecue sauce
07:15that makes your taste buds bounce.
07:17I'm starting with one and a half pounds of ground brisket,
07:19which is quite a bit fattier than your typical ground beef.
07:22So you get more richness and melt-in-your-mouth texture.
07:26I'll season it with one and a half teaspoons of kosher salt.
07:29I'll sprinkle in a little onion powder for that slightly sweet flavor.
07:34Some chopped scallions.
07:36They lend that delicate onion flavor,
07:38as well as some really pretty pops of green.
07:40Some fresh thyme leaves for those earthy, herby notes.
07:44A bunch of black pepper.
07:46It's looking pretty already.
07:48I'll bind these together with a couple of eggs.
07:52And three quarters of a cup of breadcrumbs,
07:54which will allow these balls to hold nice moisture
07:57and have that great tender texture.
07:59A quarter cup of ketchup,
08:00inspired by the age-old Jewish tradition
08:03of slathering brisket in ketchup.
08:05A tablespoon of Dijon,
08:07that great, bright, zingy flavor.
08:09And then a teaspoon of Worcestershire sauce
08:11brings everything together with its savory notes.
08:13Ah, it smells really good.
08:15Especially the ketchup.
08:17I'll mix this up.
08:18And just like any meatball,
08:19I don't want to over-mix it.
08:21There's so much flavor in these meatballs.
08:24I'll roll this into balls.
08:26The donut balls were just a warm-up.
08:28Just about the size of golf balls.
08:30I'll get this onto my baking pan,
08:32keep on rolling,
08:33and then bake at 400 degrees for 12 to 14 minutes
08:36until they're golden all over.
08:38And in that time, I'll make my sauce.
08:43This sauce is darkly sweet from molasses,
08:49and zippy and fun thanks to my one true love.
08:52Next to mayonnaise.
08:53And Nick.
08:54Ketchup.
08:55I'll start with a cup of it right in my braiser.
08:58I love it so much.
09:00Nick hates ketchup,
09:03but he likes barbecue sauce,
09:05so just don't tell him that there's ketchup in barbecue sauce.
09:08Two tablespoons of molasses.
09:10It's a nice dark contrast to the bright ketchup.
09:14Half a cup of brown sugar,
09:15which will caramelize and allow the sauce
09:18to glaze the meatballs so beautifully.
09:20Half a cup of apple cider vinegar.
09:22You gotta have something acidic to balance out all this sweetness.
09:25Tablespoon of Dijon.
09:27A tablespoon of Worcestershire.
09:29So a lot of the same ingredients that are in the meatballs as well.
09:32A little bit of hot sauce,
09:34and this can really just be to taste.
09:36I like a little bit of heat, but mostly I like the sweetness to shine through
09:40as the central mood of these meatballs.
09:42That is what I remember about the briskets growing up that I had.
09:46They were always super duper sweet in a really delicious way.
09:49Couple of good pinches of kosher salt,
09:51and half a teaspoon each of garlic and onion powder.
09:54This sauce will be super smooth.
09:56There won't be any chunks of chopped onion.
09:58I'll just whisk this together and simmer it for a couple of minutes until it's thick.
10:01Meatballs are such an ideal party food,
10:04not just because they're delicious and everybody loves them,
10:06and they're easy to eat,
10:08but also because they're so easy to prep.
10:10You can make them fully in advance,
10:12keep them in the freezer,
10:13and then the day of the party,
10:15just dump them into a slow cooker from frozen,
10:18along with the sauce,
10:19and allow them to heat up.
10:21I did that for both Bernie and Ira's birthday parties this year.
10:24It makes the day of the party so easy.
10:27You have more time to do your hair and get the perfect outfit on.
10:30Sauce looks great. Let me get the balls.
10:33Those look good.
10:35They smell so meaty.
10:36I'll pile these right into the sauce.
10:39Mmm.
10:41So bouncy.
10:45I'll fold these all together and simmer just for another couple of minutes
10:50so that that sauce can caramelize and really glaze these balls.
10:54This is the smell of a good party.
10:56Those are some shiny balls.
10:58The last thing they need is a sprinkle of scallions.
11:01So pretty.
11:02Ugh.
11:03This smell is calling my name.
11:05I've got fun toothpicks.
11:07Ding.
11:08Oh, how good does that look?
11:11The perfect big party bite.
11:15Mmm.
11:16Dang.
11:17Those truly just melt in your mouth.
11:22These are so awesome.
11:24I love tasting the thyme in there.
11:26It's so cozy.
11:27These are baller.
11:29For a scrumptious bite that combines two fun party foods, I am making pizza.
11:47Wait for it.
11:48Lucky's.
11:49They are classic crispy golden brown potato pancakes topped with tomato sauce, fresh mutts,
11:56and dollops of herby pesto.
11:58They are so addictively good.
12:00I've already got my potatoes, garlic, and onion shredded and in my cheesecloth.
12:04And I'm doing a super crucial step for potato pancakes, which is that I've tossed everything in salt
12:11and allowed them to drain to get rid of any excess moisture.
12:15And now I'm just squeezing as much moisture as I can out of the potato.
12:19And this is going to ultimately make for a perfectly crispy latke.
12:23Don't skimp on this step.
12:25I'll pour all this water out of the bowl.
12:28And then what's left here is this fun layer of potato starch.
12:34I'm going to leave it in the bowl because when that gets incorporated in with the potato pancake mixture,
12:38it actually helps the crispiness.
12:40I'll dump in the potatoes.
12:43I'll squeeze in some lemon juice, which will add some nice brightness,
12:47as well as help prevent the potatoes from oxidizing.
12:50Four whole eggs to bind these together.
12:53I know some people who only use egg whites in their latkes to make them even crispier,
12:57but I kind of like a little bit of richness from the yolk.
13:01My ideal latke is still a little bit soft and creamy on the inside.
13:04Two thirds of a cup of panko breadcrumbs gives some nice structure
13:08and helps bind everything together.
13:10Black pepper.
13:13And then because I'm pizza-fying these latkes, I'll add in some pizza seasoning.
13:18Dried oregano and crushed red pepper.
13:20I love these too, sprinkled on top of my pizza.
13:23I'll stir these around to thoroughly combine.
13:25Growing up, we usually used the box mix to make latkes.
13:29I was never that wild about them, and it wasn't until I tasted my ex-boyfriend's dad's recipe in college
13:36that I realized what a latke could taste like at the height of its potential.
13:42These things were hockey pucks that were golden and so crispy on the outside.
13:48They had this shell.
13:49And then on the inside, they were soft and creamy.
13:52They were so good.
13:54They just totally raised the bar for a latke in my mind.
13:57And a few years ago, I was looking for things to do with leftover latkes because I made so many of them.
14:03I started reheating them in the oven with pizza toppings on top, and they were so good.
14:07This is combined.
14:08This mixture looks great.
14:10I'll get my ice cream scoop and portion out heaping mounds into a quarter inch of oil that I have preheating on medium-high,
14:17pressing down gently to compact them.
14:19I'll drop in a few more.
14:26I'll fry these for a few minutes per side until they're deeply golden and so crispy.
14:31I'll address the elephant in the room, which is to say that I pronounce it latke.
14:37If you're from Chicago or parts of Boston, you're probably nodding your head saying, like, yeah, of course, latkes.
14:44If you're from anywhere else in the country, you're probably like, what the heck are you even talking about?
14:48Because it's a latke.
14:50But listen, tomato, tomato, this is how I say it.
14:54I'm very sorry, not sorry.
14:57They're all delicious no matter what.
14:59Let's just be friends.
15:00This one's ready to flip.
15:02I can see it's golden-brown edges all around.
15:05That is a perfect golden-brown surface of a latke.
15:09This one's ready, too.
15:11All right.
15:12Flip this last one.
15:13Oh, yeah.
15:14So golden.
15:15That's the gold standard.
15:17No pun intended.
15:18I'll get these out of the fryer now.
15:20And I'll transfer them to a wire rack, which allows them to stay crispy on the bottom.
15:24While they're still hot, I'll sprinkle with a little more salt.
15:27And then fry up a few more batches and be ready to pizza-fy.
15:33Pizza time!
15:35You can top these however you want.
15:37The options are endless.
15:39I'm going classic with red sauce.
15:41And I'm not going all the way to the edge because I want to still have a lot of those crispy edges,
15:47as is the essence of a good latke.
15:49These will be like cute handheld pizzas.
15:53And mozzarella.
15:54I love fresh mozzarella.
15:56The way that it just drapes itself over the latke is going to be so nice.
16:00This will get so melty with the crispiness of the latke.
16:04It's going to be heaven.
16:07I'll get these into the oven at 450 degrees for about seven minutes until the cheese is melty and splotchy.
16:14I'm dreaming of cheese pulls already.
16:19Smells like pizza.
16:20Smells like potatoes.
16:22My nose is a little confused, but I like it.
16:25Ooh!
16:28They're so melty.
16:30And I'm loving the splotches.
16:32I'll finish with some dollops of pesto, packed with flavor.
16:36So herby and fresh.
16:37Crushed red pepper.
16:42Loads of Parmesan, which not only adds that umami Parmesan flavor,
16:49it also seasons the mozzarella, which is so important since the mozzarella is so mild.
16:54And lastly, some torn fresh basil.
16:56I am loving the colors of these.
16:59Oh, it smells so good.
17:00Okay, I'm diving in.
17:02Here I go.
17:04Mmm.
17:05It's melty.
17:06It's herpy from that pesto.
17:07It's crispy and salty.
17:08This is potato pizza perfection.
17:10To round out our nosh party, I'm sneaking in a pile of greens, but I'm balancing them out with savory donuts.
17:20I'm making a Caesar salad, but instead of typical croutons, I'm frying up pizza dough and dressing it up like a garlic knot.
17:35So you've got crunchy greens, creamy dressing, and the doughiest, butteriest, most garlicky nuggets of your life, because why not?
17:55Also because once I get my oil going, I like to fry a lot of stuff and really get as much bang for my buck.
18:01All right, I'm starting with a pound of pizza dough here, and I'm just chopping it into little nuggets that'll fry up into croutons.
18:08You can use any pizza dough, store-bought, homemade.
18:12Go to your local pizza parlor and buy a ball of it.
18:15So satisfying.
18:16They're like little pillows.
18:18My oil is hot.
18:19I've got a couple of inches of neutral oil here heating to 350 degrees, and I'll lower a batch of these guys in.
18:26They immediately float to the top, and I'll fry these just until they're golden all over.
18:33It will just take about a minute or two.
18:35I always used to get garlic knots from my favorite little pizza place in New York when I was in college.
18:41So much garlic breath, but so worth it.
18:44And they would just soak up all the booze that I would have later that night.
18:48Honestly, why toast a crouton when you can deep fry a crouton?
18:52These are lightly golden.
18:54They look awesome already.
18:55I'll get them out of the fryer.
18:57I'll fry up another batch and then get going on my garlic butter.
19:02To turn these nuggets into a legit garlic knot situation, they've got to get drenched in garlic and butter and oil.
19:09Start with my butter right into my saucepan and combine it with some olive oil.
19:13I love a butter oil combination because you get both flavors and oil helps to coat everything.
19:20Whereas sometimes I feel like the butter just soaks right in.
19:23I'll add loads of garlic and some crushed red pepper.
19:26I'll sizzle this for just a minute or two to allow the garlic to cook and the butter and the oil just get infused with the garlic and the crushed red pepper.
19:34Smells really good.
19:36I'll drizzle this all over.
19:39I love seeing the big pieces of garlic.
19:41And pile in the Parmesan.
19:43It's got to be the powdery stuff so that it sticks both to the nuggets and to your hands when you touch them.
19:48Some parsley.
19:50A little salt.
19:52I'll toss these all together.
19:54This is a bowl of happiness right here.
19:57Okay, I'll grab the greens.
19:59I've got a bowl of crisp romaine and my go-to Caesar dressing, but store-bought will work too.
20:04I like a heavily dressed Caesar salad.
20:07Loads of Parmesan.
20:10And lots of black pepper.
20:13I'll toss this so the greens are thoroughly coated in the dressing.
20:17I'll toss in some of the garlic nuggets and then leave some to go on top so you can see them.
20:23Oh, yeah.
20:24This is a pretty color palette right here.
20:27The rest of the nugs.
20:29It's like half greens, half croutons.
20:33Gotta find a good one.
20:34Oh, yeah, baby.
20:35Mmm.
20:36The contrast between the cooling, refreshing greens and the hot, garlicky knot makes for a perfect bite of food.
20:48Zoinks.
20:49This is good.
20:50Let's eat.
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