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