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[Molly Yeh] Hooray!
Our new restaurant
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in East Grand Forks
is finally open,
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and I'm whipping up
some of the best brunch
items from the menu.
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These are our
brunch superstars.
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Like our show-stopping
gigantic cardamom roll.
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They're so pretty!
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[Molly] Juicy, homemade
breakfast sausage...
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That's how
the sausage is made.
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[Molly] Our cool, herby,
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smoked beet salmon take
on eggs Benedict.
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Eggs Bernadette!
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This is a Benedict
fit for a princess.
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And a refreshing
rhubarb basil shrub
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to wash this non-basic
brunch all down.
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to wash this non-basic
brunch all down.
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Weekend brunch
at Bernie's, here I come!
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-[ding]
-[Molly] Oh, yum!
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Yay!
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Hey! This is me, Molly Yeh!
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This is my husband, Nick.
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This is our growing family,
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and this is our home,
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our farm on the North
Dakota-Minnesota border.
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The place where I eat,
sleep and breathe food.
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[chicken clucking]
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Our new restaurant,
Bernie's, is finally open,
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and one of my favorite
parts of the menu
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and one of my favorite
parts of the menu
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is the brunch section.
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So today, I'm sharing
some of the most popular
recipes from brunch.
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Starting with something sweet,
my gigantic cardamom roll
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is striking, and moist,
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and it's got ribbons of worm
floral spirals throughout.
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For my dough, I'll start
with four and a half cups
of all-purpose flour,
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and I'll flavor it
with a half teaspoon
of ground cardamom,
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which is just so special.
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So I'll do a little
cardamom in the dough,
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and then also
cardamom in the filling.
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Just love how floral,
it's kinda peppery,
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it's delicious.
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A teaspoon of kosher salt.
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Two and a quarter
teaspoons of instant yeast,
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which is great because
you don't have to proof it,
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you can toss it in with
the dry ingredients,
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it takes less time to make
the dough that way,
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and it also uses less dishes.
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And a third of a cup
of granulated sugar.
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I like this roll.
It's a sweet bite,
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and since it's huge,
it's a great thing to split
with the table.
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I'll whisk this to combine.
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I vividly remember
the first time
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I vividly remember
the first time
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I ever had a cardamom roll.
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I was visiting
Norway with my dad,
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I must have been nine or 10.
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We visited this mountain,
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and at the top of the mountain
there was this little cafe
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that had these cardamom rolls.
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And I remember not
loving how peppery
the cardamom was,
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and just picking off
the white sugar pebbles
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that were on top and giving
the bun to my dad.
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But these days, I can't
get enough cardamom.
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So this is basically
a gigantic version
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of that roll that
I had in Norway.
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of that roll that
I had in Norway.
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I'll get my wet ingredients.
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I've got one cup
of whole milk here
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that I swirled around
in a saucepan
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with half a cup
of unsalted butter.
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I heated it up just
to melt the butter
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and then allowed it to cool,
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just to lukewarm.
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I don't want it to be too hot,
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because then it
would kill these.
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I'll crack and add
two large eggs,
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this is just a buttery
and rich dough,
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enhanced with that
flavor of cardamom.
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And a splash of vanilla
will make this extra cozy.
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I'll get this onto my
stand mixer to knead.
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I'll get this onto my
stand mixer to knead.
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I'll let this knead
until it's smooth
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and still slightly sticky,
about eight to 10 minutes.
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So cardamom buns are popular
throughout Scandinavia,
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you see them in some
different shapes, though.
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This Swedish style
is what we're most
inspired by at Bernie's,
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and it's what has
those gorgeous,
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striking swirls of ribbons.
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Okay, it's looking smooth.
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It's feeling smooth.
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It's feeling smooth.
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Smelling that cardamom.
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All right, I'll grab
a new bowl.
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This is just coated with
some neutral oils,
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so the dough doesn't
stick or dry out.
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I'll ball this up.
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Get a smooth and taut surface.
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I'll smoosh it around
to get it coated
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in a thin layer of oil.
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I'll cover this up,
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and then allow it to rise
for one and a half
to two hours,
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until it's doubled in size.
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This dough is puffy-puffy!
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I'm ready to roll it out.
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I've got my counter dusted
with some flour, and...
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...I'm gonna roll it out
to a great big rectangle,
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twenty-four inches wide
by 18 inches tall.
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All right, so I'm just
gently working this out,
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and by gently I mean,
I'm giving some muscle to it,
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because I do wanna
roll it out quite thin.
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That'll give you
the prettiest look,
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because you can layer
more cardamom into it.
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I think I've taken up
enough counter space.
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So, so that my
filling can stick,
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So, so that my
filling can stick,
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I'll first brush this all over
with some melted butter.
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And this is a quarter-cup
of melted butter,
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but I'll just use half
of it at this point.
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So when this whole
restaurant project began,
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I knew we would
have to have brunch,
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because around town,
we don't have that many
brunch options,
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and my friends and I
would get together
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for a brunch at each
other's houses,
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but, I don't know, sometimes
you just wanna go out.
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And not do dishes. [chuckles]
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All right.
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I'll sprinkle this
with my filling now.
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I've got half a cup
of dark brown sugar,
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I've got half a cup
of dark brown sugar,
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dark so that you get
a warm, vibrant swirl,
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as well as some
cardamom and a little salt.
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I'll sprinkle two-thirds
of it on now.
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So what's nice
about cardamom rolls is,
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they really allow the cardamom
to shine through.
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They're not as sweet
as a cinnamon roll.
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And I'm getting it all
the way to the edge.
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I'll fold this in half,
length-wise.
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And then I'll repeat
this process.
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Another layer of butter,
and the remainder
of my filling.
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[whispering] I'll just
pour the rest of this...
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There's my filling...
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And I'll fold this in half.
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So I'm just creating
all of these layers.
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Now, before I go any further,
I'll get my skillets.
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I love baking these up
in skillets because
it looks cute.
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It also conducts
the heat really well,
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so you get a great,
crispy edge.
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So butter these generously.
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So now to shape these.
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I'll cut this in half
the long way.
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I'll create two very long
skinny rectangles.
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I'm working with
one at a time.
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I'm working with
one at a time.
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I'm gonna separate this out,
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you can already
see such pretty layers,
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I'm looking for
a great swirly shape,
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so I'll twist this up,
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then I'll swirl it up,
like a snail.
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That looks cool already!
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I'll gently transfer
it to the pan.
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And when this bakes,
it'll absorb all that butter,
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and get a great,
crispy bottom and edge.
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Okay, it's not filling up
the pan completely yet,
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but it will continue to rise.
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I'll do this second one
the same way.
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I'll do this second one
the same way.
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It's the old twist and roll.
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That is beautiful.
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I'll nestle it into the pan,
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I'll cover these up,
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and allow them to rise
for another hour,
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and then give
them an egg wash,
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and then sprinkle with
Swedish pearl sugar,
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which is crunchy and sweet.
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If you can't find that,
you can also use
turbinado sugar.
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And then I'll bake
these at 350 degrees
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for about 30 minutes,
until they're golden.
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I'm so excited!
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Oh, they're so pretty!
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They are the perfect
golden color,
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these are awesome.
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I've got my whipped
butter ready here.
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Oh, yeah. That's good.
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I've gotta slather
it with butter.
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This is whipped butter,
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so it's fluffier
and easier to spread.
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Mm!
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Mm!
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It's pillow-y soft,
super buttery,
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and it's got the perfect
amount of sweetness
and cardamom.
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These are our
brunch superstars.
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[Molly] Coming up,
eggs Benedict has nothing
on eggs Bernadette!
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Find out what
makes it so special.
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For an amped-up version
of a brunch classic,
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we are featuring
eggs Bernadette,
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in honor of my
three-year-old, Bernie,
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the restaurant's namesake.
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It's got a buttery,
toasted English muffin,
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topped with pink,
beet-cured salmon,
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a runny poached egg,
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and a vibrant, green,
herby sauce.
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So I'll start by making
the herby sauce,
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which is dead simple.
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It's just a ton
of tender herbs
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whizzed up in
the food processor
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with lemon and olive oil.
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I feel it is
a superior topping
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than hollandaise sauce.
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than hollandaise sauce.
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This herby sauce
adds more flavor
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and great color on top.
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You get a little sauciness,
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but it prevents it
from being too heavy,
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So I've got basil and parsley
in my food processor,
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I'll also add some mint,
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just a little bit helps
add more freshness.
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I'm coarsely chopping this,
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you don't have to be
too precise about it,
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since it all gets whizzed up
in the food processor.
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And then lastly, some dill.
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I'll add some to the sauce,
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and leave some
to sprinkle on at the end,
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'cause it's so pretty.
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And that's the most forward
herb in this sauce,
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And that's the most forward
herb in this sauce,
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because of course
dill and salmon
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are like PB and J,
Norwegian-style. [chuckles]
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And a little bit of dill
goes a long ways.
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Couple of scallions
will get tossed in.
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And then two cloves of garlic.
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The juice of half a lemon,
for that important acidity.
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You've gotta have
lemon with anything that
involves salmon, too.
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And then I'll bring
this all together
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with a quarter
cup of olive oil.
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Season with salt and pepper...
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And whiz it on up.
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That's so pretty.
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[sniffs] Oh, it's so fresh!
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All right, I'll get
my English muffins.
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So at the restaurant,
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we're doing these with
homemade English muffins,
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which are heavenly.
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But store bought
is also great,
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as long as you toast
them with enough butter.
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So I'm getting a generous
coating of butter on these.
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I usually make toast
right on a skillet,
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I usually make toast
right on a skillet,
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00:09:54,266 --> 00:09:56,667
so that I can fry the outsides
248
00:09:56,667 --> 00:09:59,667
in some kind of fat,
either butter or olive oil,
249
00:09:59,667 --> 00:10:02,266
you get those great,
crispy, fried edges.
250
00:10:02,266 --> 00:10:04,400
Don't skimp on
the butter here.
251
00:10:04,467 --> 00:10:06,800
I've got my griddle heating
up here over medium.
252
00:10:06,867 --> 00:10:09,266
I'll just stick these on,
face-down,
253
00:10:09,266 --> 00:10:10,800
listen to that sizzle.
254
00:10:10,867 --> 00:10:12,467
And let these go
for a few minutes
255
00:10:12,467 --> 00:10:14,266
until they're
golden-brown and crisp.
256
00:10:14,266 --> 00:10:16,567
While these fry up,
I'll poach my eggs.
257
00:10:16,567 --> 00:10:18,166
I've got an inch and a half
258
00:10:18,166 --> 00:10:21,100
to two inches of barely
simmering water here.
259
00:10:21,100 --> 00:10:22,667
And I do like to crack my egg
260
00:10:22,667 --> 00:10:22,772
into a separate bowl first,
261
00:10:22,772 --> 00:10:24,567
into a separate bowl first,
262
00:10:24,567 --> 00:10:26,967
to make sure that
the yolk isn't broken,
263
00:10:26,967 --> 00:10:29,500
and also it allows me
to pour in the egg
264
00:10:29,567 --> 00:10:30,900
a little bit more gently,
265
00:10:30,967 --> 00:10:32,600
so that I can
handle it with care
266
00:10:32,667 --> 00:10:34,200
and not break that yolk.
267
00:10:34,266 --> 00:10:37,400
I'll do three more,
doing it one at a time.
268
00:10:37,467 --> 00:10:39,767
Now a great thing
about poached eggs
269
00:10:39,767 --> 00:10:44,000
is that they're
actually pretty easy
to make in advance.
270
00:10:44,000 --> 00:10:46,166
If you just keep
them in an ice bath,
271
00:10:46,166 --> 00:10:47,400
you can make them up to a day
272
00:10:47,467 --> 00:10:49,367
or even two days in advance.
273
00:10:50,467 --> 00:10:52,767
Boop! I'll simmer these gently
for a few minutes,
274
00:10:52,767 --> 00:10:52,772
ntil the egg whites are firm,
but the yolks are still runny.
275
00:10:52,772 --> 00:10:55,467
ntil the egg whites are firm,
but the yolks are still runny.
276
00:10:55,467 --> 00:10:57,767
I'll get my slotted spoon
here at the ready,
277
00:10:57,767 --> 00:10:59,266
since this happens fast.
278
00:10:59,266 --> 00:11:01,400
To determine if they're done,
this is how I do it.
279
00:11:01,467 --> 00:11:03,000
I just scoop it up
with my slotted spoon,
280
00:11:03,066 --> 00:11:05,567
and you can see if
the egg white is firm.
281
00:11:05,567 --> 00:11:07,066
But when you jiggle it,
282
00:11:07,066 --> 00:11:09,600
the yolk part
should still be jiggly.
283
00:11:09,667 --> 00:11:11,200
I'll transfer it
to a paper towel,
284
00:11:11,266 --> 00:11:13,100
to absorb any excess moisture.
285
00:11:19,200 --> 00:11:20,767
Eggs Benedict is
all about the steps.
286
00:11:20,767 --> 00:11:21,900
Let me get the salmon.
287
00:11:24,400 --> 00:11:26,367
This beet-cured smoked salmon
288
00:11:26,367 --> 00:11:27,667
is such an easy
way to add color
289
00:11:27,667 --> 00:11:30,066
to any smoked salmon Benedict.
290
00:11:30,066 --> 00:11:32,200
I just layer up
lemon and beet slices.
291
00:11:33,567 --> 00:11:34,867
Then pile on flaked salmon.
292
00:11:36,266 --> 00:11:37,667
Add more beets and lemon.
293
00:11:37,667 --> 00:11:39,400
So it's like
a salmon sandwich.
294
00:11:40,567 --> 00:11:42,867
Cover with parchment,
and a weight to compress,
295
00:11:42,867 --> 00:11:44,467
and let it cure overnight.
296
00:11:46,567 --> 00:11:48,100
Let me get
the beets off of this.
297
00:11:48,166 --> 00:11:51,266
Here, I'll use a fork,
so I don't dye my fingers.
298
00:11:58,200 --> 00:11:59,900
Oh yeah, that's so pretty.
299
00:11:59,967 --> 00:12:01,100
Bernie loves this color.
300
00:12:03,066 --> 00:12:04,867
And of course,
this is a little nod
301
00:12:04,867 --> 00:12:06,467
to all the beet
farmers in the region.
302
00:12:06,467 --> 00:12:08,667
I just love the color
of this salmon.
303
00:12:08,667 --> 00:12:10,300
All right!
304
00:12:10,367 --> 00:12:11,867
I'll get my platter
and plate these up.
305
00:12:14,400 --> 00:12:17,800
That is the perfect
amount of fried toastiness
on an English muffin.
306
00:12:20,467 --> 00:12:21,467
Some salmon...
307
00:12:22,867 --> 00:12:25,100
Bernie does love salmon.
308
00:12:25,166 --> 00:12:26,667
She's a good Nordic
toddler like that.
309
00:12:31,266 --> 00:12:32,667
I'll throw an egg on top.
310
00:12:32,667 --> 00:12:34,400
Gotta be very
gentle with these.
311
00:12:36,000 --> 00:12:37,367
Drizzle on this sauce...
312
00:12:40,367 --> 00:12:42,266
This is when the colors
come together.
313
00:12:44,266 --> 00:12:45,567
Some flaky salt and pepper.
314
00:12:51,100 --> 00:12:52,772
A little more dill,
'cause it's pretty.
315
00:12:52,772 --> 00:12:53,166
A little more dill,
'cause it's pretty.
316
00:12:53,166 --> 00:12:55,467
You get a couple
of layers of green on top.
317
00:12:55,467 --> 00:12:57,900
And I'll nestle some lemon
wedges around the side.
318
00:12:57,967 --> 00:13:00,200
Okay, these yolks are just
begging to be broken.
319
00:13:02,767 --> 00:13:04,200
Oh, look at that!
320
00:13:05,600 --> 00:13:07,400
See, now the rainbow
is complete.
321
00:13:12,567 --> 00:13:14,000
Mm! Mm-hmm.
322
00:13:15,667 --> 00:13:19,000
It is so bright, and vibrant.
323
00:13:19,066 --> 00:13:20,800
And you also
got that craveable,
324
00:13:20,867 --> 00:13:22,767
buttery crunch from
the English muffin.
325
00:13:22,767 --> 00:13:22,772
Bernie does love
her princess stories,
326
00:13:22,772 --> 00:13:25,066
Bernie does love
her princess stories,
327
00:13:25,066 --> 00:13:28,000
and I feel like
this is a Benedict
fit for a princess.
328
00:13:31,567 --> 00:13:34,300
[Molly] Next,
a sweet and spicy
homemade sausage
329
00:13:34,367 --> 00:13:35,767
that'll brighten up
your breakfast.
330
00:13:47,100 --> 00:13:49,100
I can really get
behind all of the sides
331
00:13:49,100 --> 00:13:50,500
that we have
at the restaurant,
332
00:13:50,567 --> 00:13:54,066
and this one is for all
the brunch time meat lovers.
333
00:13:54,066 --> 00:13:56,166
I am making Bernie's
house sausage,
334
00:13:56,166 --> 00:13:58,600
which is a little sweet,
a little spicy,
335
00:13:58,667 --> 00:14:02,166
and it's got that classic
diner greasiness.
336
00:14:02,166 --> 00:14:04,200
So I'm starting with one
pound of ground pork.
337
00:14:04,266 --> 00:14:06,600
I'm gonna spread it out
all over my bowl,
338
00:14:06,667 --> 00:14:08,000
and that way,
when I season it,
339
00:14:08,066 --> 00:14:09,118
it gets a jumpstart
on distributing evenly
in the meat.
340
00:14:09,118 --> 00:14:11,767
it gets a jumpstart
on distributing evenly
in the meat.
341
00:14:11,767 --> 00:14:14,200
So I can reduce the risk
of over-mixing it.
342
00:14:14,266 --> 00:14:16,266
'Cause you never
wanna over-mix meats,
343
00:14:16,266 --> 00:14:19,500
because then it could create
a gummy, tough texture.
344
00:14:20,367 --> 00:14:22,100
And now, sausage is easy.
345
00:14:22,166 --> 00:14:24,000
You just throw in
a bunch of seasonings.
346
00:14:24,066 --> 00:14:25,567
I'll start with my salt.
347
00:14:25,567 --> 00:14:27,567
One and a quarter
teaspoons of salt.
348
00:14:28,700 --> 00:14:31,600
And one thing I like about
the Bernie's sausage is that,
349
00:14:31,667 --> 00:14:34,667
there isn't too many
seasonings in it.
350
00:14:34,667 --> 00:14:37,767
It kinda just
enhances the natural
flavor of the meat.
351
00:14:39,000 --> 00:14:39,118
I didn't wanna mask it.
352
00:14:39,118 --> 00:14:40,767
I didn't wanna mask it.
353
00:14:40,767 --> 00:14:43,567
Two teaspoons of coarsely
crushed fennel seeds,
354
00:14:43,567 --> 00:14:46,867
which are that licorice-y
flavor you've gotta
have with sausage.
355
00:14:48,367 --> 00:14:50,000
One teaspoon of dried thyme,
356
00:14:50,000 --> 00:14:51,367
I love the woodsy-ness
of thyme.
357
00:14:52,166 --> 00:14:54,266
A little bit
of fresh red pepper,
358
00:14:54,266 --> 00:14:56,100
a touch of heat, not too much.
359
00:14:56,100 --> 00:14:58,066
You don't wanna burn your
mouth off during brunch.
360
00:14:58,066 --> 00:14:59,266
I add some fresh nutmeg
361
00:14:59,266 --> 00:15:01,767
for some great warmth
that goes so beautifully
362
00:15:01,767 --> 00:15:03,867
with the sweetness
of the breakfast sausage.
363
00:15:03,867 --> 00:15:05,300
Such a cozy addition.
364
00:15:05,367 --> 00:15:07,600
And then breakfast sausage
has gotta have some sweetness,
365
00:15:07,667 --> 00:15:09,118
so I'll drizzle in
a tablespoon of maple syrup.
366
00:15:09,118 --> 00:15:10,200
so I'll drizzle in
a tablespoon of maple syrup.
367
00:15:10,266 --> 00:15:11,367
Not a ton of sweetness,
368
00:15:11,367 --> 00:15:12,967
but if you like
it extra sweet,
369
00:15:12,967 --> 00:15:14,467
you can always
dunk it in syrup.
370
00:15:14,467 --> 00:15:17,467
All right! I've got my skillet
heating here over medium,
371
00:15:17,467 --> 00:15:19,066
it's a non-stick skillet,
372
00:15:19,066 --> 00:15:21,567
I'm not gonna add any
more oil or fat in here,
373
00:15:21,567 --> 00:15:23,367
since the fork is quite fatty.
374
00:15:23,367 --> 00:15:25,767
I'll toss this together
to evenly combine,
375
00:15:25,767 --> 00:15:28,266
and again, I don't
wanna over-mix it.
376
00:15:28,266 --> 00:15:30,400
Just to get
the seasoning distributed.
377
00:15:30,467 --> 00:15:32,367
So even though we just opened,
378
00:15:32,367 --> 00:15:35,567
I'm already looking forward
to all of the fun occasions
379
00:15:35,567 --> 00:15:37,867
and events that I
wanna have at Bernie's.
380
00:15:37,867 --> 00:15:39,118
I wanna go all-out for
Christmas and Hanukkah.
381
00:15:39,118 --> 00:15:40,700
I wanna go all-out for
Christmas and Hanukkah.
382
00:15:40,767 --> 00:15:42,266
And then around harvest time,
383
00:15:42,266 --> 00:15:44,166
I wanna do special
harvest lunches
384
00:15:44,166 --> 00:15:45,900
that farmers can
come by and pick up,
385
00:15:45,967 --> 00:15:48,867
or picnic baskets
to bring to the lake.
386
00:15:48,867 --> 00:15:50,066
The options are endless.
387
00:15:50,066 --> 00:15:51,200
My meat is combined,
388
00:15:51,266 --> 00:15:53,166
and I'm forming little patties
389
00:15:53,166 --> 00:15:55,767
about three inches
in diameter.
390
00:15:55,767 --> 00:15:57,266
And I'll gently lower this in.
391
00:15:58,300 --> 00:15:59,300
There's that sizzle.
392
00:16:00,066 --> 00:16:01,066
I'll keep on forming.
393
00:16:02,300 --> 00:16:04,166
So basically just
flat meatballs.
394
00:16:12,100 --> 00:16:15,367
Mm-hmm, I'm evenly
spacing these,
395
00:16:15,367 --> 00:16:18,600
so that they can
get that great heat
all around the edges.
396
00:16:18,667 --> 00:16:19,900
All right, let me
wash my hands.
397
00:16:22,800 --> 00:16:24,500
Before I flip them,
I'll sprinkle them
398
00:16:24,567 --> 00:16:25,867
with a pinch of kosher salt.
399
00:16:25,867 --> 00:16:28,600
It'll also help you develop
that great brown crust.
400
00:16:28,667 --> 00:16:30,367
I think these
are ready to flip.
401
00:16:32,867 --> 00:16:35,166
Oh, yeah!
See those crispy bits?
402
00:16:35,166 --> 00:16:37,066
That's the texture
you're looking for.
403
00:16:37,066 --> 00:16:38,600
I'll flip the rest of these,
404
00:16:38,667 --> 00:16:39,118
and allow them to go
for another few minutes,
405
00:16:39,118 --> 00:16:40,166
and allow them to go
for another few minutes,
406
00:16:40,166 --> 00:16:42,266
so that the other side can
get that great color too.
407
00:16:44,500 --> 00:16:47,800
This is the sound
and smell of breakfast.
408
00:16:47,867 --> 00:16:49,967
And I've always been
a sausage person
409
00:16:49,967 --> 00:16:51,667
versus a bacon person.
410
00:16:51,667 --> 00:16:54,100
I mean, I can get
down with bacon,
411
00:16:54,166 --> 00:16:56,867
but sausage gives you
more to bite into.
412
00:16:57,967 --> 00:16:59,767
We also have
the brunch Juicy Lucy,
413
00:16:59,767 --> 00:17:03,600
which is this sausage
stuffed with cheese,
with an egg on top.
414
00:17:03,667 --> 00:17:04,767
Eaten as a burger.
415
00:17:06,400 --> 00:17:08,567
Well, that's how
the sausage is made!
416
00:17:09,400 --> 00:17:10,600
I wanna move it
to a wider rack,
417
00:17:10,667 --> 00:17:12,367
so any excess
fat can drip off.
418
00:17:18,800 --> 00:17:20,767
Yum. Mm!
419
00:17:20,767 --> 00:17:21,767
Mm-hmm.
420
00:17:22,767 --> 00:17:23,767
Okay.
421
00:17:24,867 --> 00:17:26,166
Just going in here
with my hands.
422
00:17:28,667 --> 00:17:30,166
Mm!
423
00:17:30,166 --> 00:17:32,266
Oh, yeah. I'm in.
424
00:17:32,266 --> 00:17:34,700
A touch of sweetness.
Great crust.
425
00:17:35,567 --> 00:17:37,767
That is some stellar
sausage, I say.
426
00:17:41,700 --> 00:17:43,500
[Molly] Still to come,
a farm to restaurant drink
427
00:17:43,567 --> 00:17:47,166
that'll wet your
whistle real good.
Mm, refreshing!
428
00:17:54,900 --> 00:17:56,500
The cherry on top
of a great brunch
429
00:17:56,567 --> 00:17:58,400
is a great drink component.
430
00:17:58,467 --> 00:18:00,066
So, for a refreshing bev,
431
00:18:00,066 --> 00:18:02,667
I am making my
rhubarb basil shrub,
432
00:18:02,667 --> 00:18:05,700
which is sweet,
tart and herby,
433
00:18:05,767 --> 00:18:08,300
and it's a beautiful way
of showcasing the rhubarb
434
00:18:08,367 --> 00:18:10,600
that grows bountifully
in this region.
435
00:18:10,667 --> 00:18:12,700
To start,
I'm coarsely chopping
436
00:18:12,767 --> 00:18:14,900
three-quarters of a pound
of fresh rhubarb,
437
00:18:14,967 --> 00:18:17,166
you could totally
also use frozen.
438
00:18:18,066 --> 00:18:20,467
Okay, so I'm not
being too precise,
439
00:18:20,467 --> 00:18:21,170
because I'm just using it
to infuse the syrup.
440
00:18:21,170 --> 00:18:23,567
because I'm just using it
to infuse the syrup.
441
00:18:23,567 --> 00:18:27,467
So, a shrub is
basically a drinking
vinegar, which I love,
442
00:18:27,467 --> 00:18:29,567
because you get your sweetness
443
00:18:29,567 --> 00:18:31,000
that you want in a cocktail,
444
00:18:31,000 --> 00:18:34,767
but you also get the depth
of vinegar and acidity.
445
00:18:34,767 --> 00:18:37,367
so it's just more dimension.
446
00:18:37,367 --> 00:18:38,767
I think it's easier to drink.
447
00:18:39,600 --> 00:18:41,400
I'll toss this
into my saucepan,
448
00:18:41,467 --> 00:18:43,200
and combine it
with a cup of sugar.
449
00:18:43,266 --> 00:18:44,767
Since rhubarb is so tart,
450
00:18:44,767 --> 00:18:48,500
it requires a lot of sugar
to balance out that tartness.
451
00:18:48,567 --> 00:18:50,500
A bunch of fresh basil.
452
00:18:50,567 --> 00:18:51,170
I associate basil and rhubarb
453
00:18:51,170 --> 00:18:52,300
I associate basil and rhubarb
454
00:18:52,367 --> 00:18:54,000
with about the same
time of year,
455
00:18:54,000 --> 00:18:55,700
because they're both
spring, summer-y.
456
00:18:55,767 --> 00:18:57,367
And I'm just
infusing this again,
457
00:18:57,367 --> 00:18:59,567
so I don't have to
chop it up or anything.
458
00:18:59,567 --> 00:19:01,567
I'll bring this together
with a cup of water.
459
00:19:03,300 --> 00:19:05,967
And half a cup
of apple cider vinegar,
460
00:19:05,967 --> 00:19:07,867
which is what
makes it a shrub.
461
00:19:08,467 --> 00:19:09,767
So this is a great syrup
462
00:19:09,767 --> 00:19:12,700
that you could use
in cocktails, mocktails.
463
00:19:12,767 --> 00:19:15,000
We'll mix this together
and bring it to a boil.
464
00:19:16,000 --> 00:19:17,600
Rhubarb is technically
a vegetable,
465
00:19:17,667 --> 00:19:19,166
but it's eaten like a fruit,
466
00:19:19,166 --> 00:19:20,867
so the opposite of a tomato.
467
00:19:20,867 --> 00:19:21,170
And it's crisp,
468
00:19:21,170 --> 00:19:23,266
And it's crisp,
469
00:19:23,266 --> 00:19:24,900
it's really tart,
470
00:19:24,967 --> 00:19:26,867
but when it's combined
with a lot of sugar,
471
00:19:26,867 --> 00:19:29,266
it tastes fruity and so great
472
00:19:29,266 --> 00:19:31,967
in baked goods,
pies, of course.
473
00:19:31,967 --> 00:19:34,467
I love having this
on the menu at Bernie's.
474
00:19:35,567 --> 00:19:37,300
It's just an extra
special little touch,
475
00:19:37,367 --> 00:19:39,266
and it showcases
the regional flavors.
476
00:19:40,000 --> 00:19:41,900
Okay, I'll reduce to a simmer
477
00:19:41,967 --> 00:19:43,266
and allow it to cook
478
00:19:43,266 --> 00:19:45,467
until the rhubarb
starts to break up,
479
00:19:45,467 --> 00:19:47,367
and the syrup
starts to thicken.
480
00:19:49,800 --> 00:19:51,170
Looks syrupy to me.
481
00:19:51,170 --> 00:19:51,266
Looks syrupy to me.
482
00:19:51,266 --> 00:19:52,467
I'll strain out the solids,
483
00:19:52,467 --> 00:19:54,066
I'll just pour this
through a sieve,
484
00:19:54,066 --> 00:19:56,500
all right,
I'll let this strain.
485
00:19:58,767 --> 00:20:00,567
Okay, that is
the prettiest color.
486
00:20:00,567 --> 00:20:01,667
That's a perk about rhubarb,
487
00:20:01,667 --> 00:20:03,600
is it has that
great, natural pink.
488
00:20:04,767 --> 00:20:06,467
I've got my ice
and fizzy water,
489
00:20:06,467 --> 00:20:08,000
I'm ready to build a drink.
490
00:20:08,066 --> 00:20:09,100
I'm just doing a spritz here,
491
00:20:09,100 --> 00:20:11,166
but this would of course
be great in a cocktail.
492
00:20:11,166 --> 00:20:13,567
And this is to taste,
so you could do a lot of it,
493
00:20:13,567 --> 00:20:15,100
if you want it sweet and tart,
494
00:20:15,100 --> 00:20:17,467
or just a little bit
for a hint of flavor.
495
00:20:24,900 --> 00:20:26,467
Fill it up with fizzy water.
496
00:20:30,867 --> 00:20:32,266
And garnish with some basil,
497
00:20:32,266 --> 00:20:33,900
so you can smell it
as you drink.
498
00:20:37,600 --> 00:20:38,767
Get some keep straws.
499
00:20:40,266 --> 00:20:41,567
[mimics trumpet fanfare]
500
00:20:41,567 --> 00:20:42,767
That is pretty.
501
00:20:45,300 --> 00:20:46,667
Mm!
502
00:20:47,800 --> 00:20:50,000
It's bubbly,
and tart, and sweet.
503
00:20:50,000 --> 00:20:51,170
Weekend brunch at Bernie's,
here I come!
504
00:20:51,170 --> 00:20:51,967
Weekend brunch at Bernie's,
here I come!