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[Molly] I'm hosting
a send-off party
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00:00:02,367 --> 00:00:03,767
to destination Sweden...
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I don't think I have ever
been more excited for anything
in my life,
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00:00:06,266 --> 00:00:08,200
other than the birth
of my children.
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...with a smorgasbord
of delightful
Swedish-inspired foods,
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like my sweet rose semlor,
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beautiful buns
with almond bellies
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and whipped cream clouds.
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00:00:18,100 --> 00:00:20,166
Classic savory
Swedish meatballs.
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Mmm!
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Just melts in your mouth.
It's so flavorful.
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A big green salad
with tiny hasselback potatoes
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and spicy
horseradish dressing.
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Plus the coolest party dish
you've ever seen.
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My smorgustarta is
a combination salmon salad,
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egg salad sandwich
in cake form!
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This cake was made for me.
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Look at these beauties.
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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 farm on the
North Dakota-Minnesota border,
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the place where I eat, sleep
and breathe food.
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My good friend Mollie,
Mollie with an "ie",
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is moving to Sweden.
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So to celebrate, I'm hosting a
Swedish-inspired dinner party.
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For dessert,
I am making rose semlor,
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which are sweet, pillowy,
cardamom-spiced buns
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filled with
sticky almond paste
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and a cloud of pink floral
whipped cream.
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They are so
delightfully whimsical.
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To start, I'll combine
my dry ingredients.
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3 1/4 cups of
all-purpose flour.
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This is essentially a basic
brioche now with cardamom.
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A 1/4 cup of sugar,
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2 1/4 teaspoons of
instant yeast,
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1 teaspoon of kosher salt,
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and 1 1/2 teaspoons of
ground cardamom.
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I love cardamom.
It's woodsy, it's peppery,
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it's a little bit floral.
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It's just so special.
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And one of my favorite things
about moving here was,
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because so many people
have Scandinavian heritage,
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there's a lot of cardamom
baked goods.
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And then for
my wet ingredients,
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I've got an egg,
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two-thirds of a cup
of warm milk,
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and a 1/4 cup of warm water.
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I'll mix this with a stiff
spatula into a shaggy dough
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just to give it a jumpstart
on getting combined.
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Semlor is Swedish
for "red rolls."
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The singular form is semla.
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And these buns are commonly
eaten around Lent.
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And there are
different variations
throughout Scandinavia.
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In Sweden,
they're most commonly filled
with almond paste.
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And, of course,
anything with almond paste
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has my heart instantly.
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Okay, I've got
a shaggy dough here.
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I'll get this
onto my stand mixer
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and bring it together.
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I can smell that cardamom.
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It smells so good.
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And then once pretty much
all of the dry ingredients
are hydrated,
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I can start to add one stick
of softened unsalted butter
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a tablespoon at a time.
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And I'm taking the time to add
the butter gradually like this
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after all the other
ingredients are mixed up.
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It's gonna yield a fluffier,
puffier, softer bun.
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Now that the butter
is incorporated,
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I'll knead the dough
for 7 to 10 minutes
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until it's smooth,
but still slightly sticky.
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If you didn't develop
the glutens,
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once it got that air
in the center,
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it wouldn't be strong enough
to hold the air
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and it would collapse.
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And then you would have
a dense not as tasty bun.
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So take the time
and work on your buns.
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This dough is looking smooth.
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Freshly-kneaded dough
is one of
the most satisfying textures.
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Okay, I'll stretch it
into a ball
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so that it can rise evenly.
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I'll place it top-down
into the bowl
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and smush it around so that
it gets coated in the oil.
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And then cover it up
and allow it to rise
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until it's doubled in size.
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Bye.
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Then divide into balls,
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let them rise again,
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slap on a little egg wash
to make them shiny
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and bake at 375 degrees
for 12 to 14 minutes
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until they're deeply golden.
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They're so shiny and golden.
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I'll let these cool briefly
while I make my filling.
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I'm starting with 2 cups
of toasted almond flour.
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So rather than starting with
a store-bought almond paste,
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I'm essentially making
homemade almond paste.
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And this get sticky and sweet
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right in the middle of
the buns.
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And a cup of sugar.
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And then
I'll bring it together
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with three quarters of a cup
of heavy cream.
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First few times I saw
pictures of semlor,
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I thought,
"Okay, a puffy bun
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filled with whipped cream.
I can get down with that."
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And then
when I finally tasted one
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and realized
that there was this secret
almond paste filling
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also in the center,
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I was like, "Dang, yes.
This is for me."
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I'll add a couple of pinches
of kosher salt
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to bring out all the flavor.
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And now, a couple of splashes
of rose water.
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And the rose water adds this
hint of floral specialness
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that goes so nicely
with almond.
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I'll stir this in.
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This is looking delicious.
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Okay, the last thing
I'm gonna add to the filling
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is innards from the rolls.
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So I'm doing double-duty here.
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I'm gonna create a cavity
in the rolls
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to make space for the filling.
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But I'm also repurposing
the innards
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by adding them to the filling.
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And then you're left with
a bread bowl for the filling.
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Ah, bread bowls are so good.
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All right, I'll keep on
chopping the hats off.
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So my friend Mollie,
she recently in Ireland
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met a Swedish guy
that she fell in love with.
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And so that's why
she's moving to Sweden.
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[sighs] So I'm really
gonna miss her.
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But I guess I can always
cook a lot of Swedish food
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when I get nostalgic.
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Okay.
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To fill, I'll take a small
offset spatula
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and add a little bit
of the filling.
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I'll pipe on a big
dollop of whipped cream.
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And this is just a basic
fresh whipped cream
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with some rose water and
a hint of pink food coloring
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so that it says, "I'm
rose water whipped cream."
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[exclaims]
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I'll stick its hat back on...
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over the cream puff.
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Okay, I'll keep on filling.
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Over-cute.
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[giggles]
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Mmm.
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That is such a buttery bun.
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And the filling power couple.
Oh, my gosh.
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Rose, almond and cardamom,
a throuple made in heaven.
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I love this so much.
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Coming up, the coolest cake
you've ever seen.
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And guess what,
it's not sweet. Gasp.
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For the most sparkling
majestic star
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of my Swedish send-off feast,
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I am making a smorgustarta.
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It's a sandwich cake.
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It's layers of fluffy bread
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with egg salad
and salmon salad between them
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covered in cream cheese
and colorful decor.
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I could not be more
obsessed with this concept.
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I think I was actually just
waiting for a friend of mine
to move to Sweden
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so that I could have
an excuse to make this.
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I'm starting by making
the cream cheese frosting,
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which isn't
your typical sweetened
cream cheese frosting.
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I've got 1 1/2 pounds
of softened cream cheese.
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And then
I'll just loosen it up
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with half a cup of
heavy cream.
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A couple of pinches of salt.
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And I'll blend it up
until it's smooth.
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That's it for the frosting.
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So, a majority of it
is going to be slathered
all over the outside
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of my gigantic sandwich.
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But a little bit of it
is going to be used
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to hold together
my salmon salad.
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So I'll just scoop this out
into a bowl.
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I'm gonna have
this dumb smile on my face
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the entire time
that I'm making this cake.
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I've been waiting
my entire life to do this.
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Now I'll make
the salmon salad.
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Filling one is smoked salmon.
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It's tangy and smoky
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and it's got
a nice bit of heat
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from some horseradish.
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And the second filling
is egg salad.
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It's got mayo.
Need I say more?
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I'll start by flaking
some smoked salmon
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into my cream cheese mixture.
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This is hot smoked salmon,
so it flakes really easily,
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as opposed to
cold smoked salmon,
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which is more like something
you'd put on a bagel.
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A 1/4 cup of sour cream
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will help lighten up
the cream cheese mixture.
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The zest and juice of
half a lemon.
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Always lemon
with smoked salmon.
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Some chopped dill.
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Smoked salmon is
so delicious on its own.
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But when you pair it
with dill and lemon,
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it becomes truly one of
the most delicious foods
on the planet.
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Some salt and pepper.
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And then a plop of horseradish
adds some great heat.
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It really brings this salad
to life.
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I'll mix this up.
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The color of the dill
with the lemon zest
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and this pink salmon
is really pretty.
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I am pretty sure that the
smorgustorta was made for me
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because I love
decorating cakes,
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but, at the same time,
I would rather eat a sandwich
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than a slice of cake.
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You get the best of
both worlds.
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Right. Yummo.
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Mmm!
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Mmm.
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That'd be delicious just
by itself on a piece of toast.
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For my second filling,
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I'll make a basic,
straightforward egg salad.
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I like mine to be
heavy on the mayo.
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And to chop up all of
my hardboiled eggs here,
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I've got this fun trick
using a wire cooling rack.
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Put it over my bowl
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and just smash the eggs
right on through.
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Wow, this is very soothing.
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I could do this all day.
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I'll season these with
salt and pepper.
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And then hold it all together
with mayonnaise,
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my favorite thing
in the world.
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A small plop of Dijon brings
in this zingy personality
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that an otherwise
mild dish requires.
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I'll add some freshly chopped
chives and parsley.
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Herbs are the savory sprinkle
of this cake.
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I'll stir this around.
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Pretty sure I was meant
to be Swedish.
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Between my obsession
with marzipan,
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my love of doll horses.
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I hope Mollie
gets married soon
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so that I have an excuse
to go to Sweden
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and bake her
a 3-tiered smorgustorta.
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Breaking news.
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She did get married!
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And I did bake her
a 3-tiered smorgustorta.
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I'm ready to assemble.
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I've got my bread here
and a 9x9 pan
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that I've lined with
plastic wrap,
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which will help me remove
the cake after it's set.
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And it'll also help me
wrap it up
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because I will have to set it
in the refrigerator.
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For my first layer,
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I'll do a layer of
Pullman white bread.
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I'll nestle them
close together
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and then pile on
the egg salad.
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I'll spread this out evenly.
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So happy.
251
00:11:37,166 --> 00:11:39,467
Now another layer of bread.
252
00:11:39,467 --> 00:11:41,400
And I'm using wholewheat
for this center layer
253
00:11:41,400 --> 00:11:42,934
just because it looks pretty.
254
00:11:43,667 --> 00:11:45,066
And then the salmon salad.
255
00:11:49,100 --> 00:11:50,867
Spread this to the edge.
256
00:11:50,867 --> 00:11:52,367
The perfect shade of pink.
257
00:11:52,367 --> 00:11:54,233
Bernie will totally
go for it.
258
00:11:56,600 --> 00:11:58,767
And then finish with
another layer of bread.
259
00:12:00,300 --> 00:12:01,467
Just like that.
260
00:12:01,467 --> 00:12:03,800
I'll wrap this
in plastic wrap tightly
261
00:12:03,800 --> 00:12:05,100
so that it doesn't dry out.
262
00:12:05,100 --> 00:12:08,467
I'll let this set in
the fridge for two hours
until firm
263
00:12:08,467 --> 00:12:10,066
and then I'll be ready
to decorate.
264
00:12:10,066 --> 00:12:13,066
I don't think I have ever
been more excited for anything
in my life,
265
00:12:13,066 --> 00:12:14,934
other than the birth
of my children.
266
00:12:18,266 --> 00:12:20,667
I've just unleashed
every dream and desire
267
00:12:20,667 --> 00:12:24,000
I've ever had in my life
on this cake.
268
00:12:24,000 --> 00:12:26,266
Trim the edges,
269
00:12:26,266 --> 00:12:30,166
ice the whole thing with
my remaining
cream cheese frosting,
270
00:12:31,166 --> 00:12:33,200
add ham star cutouts
271
00:12:33,200 --> 00:12:35,567
and then a lovely arrangement
of fresh herbs,
272
00:12:35,567 --> 00:12:38,667
sliced cucumbers,
radishes, lemons,
273
00:12:38,667 --> 00:12:39,967
and eggs, of course,
274
00:12:39,967 --> 00:12:41,467
to peep what's inside.
275
00:12:43,400 --> 00:12:45,233
This cake was made for me.
276
00:12:48,767 --> 00:12:51,200
Next, the secret
to everyone's favorite
277
00:12:51,200 --> 00:12:53,266
Swedish furniture store snack.
278
00:12:53,266 --> 00:12:55,367
They're super easy to
make at home.
279
00:13:05,467 --> 00:13:08,200
Would it even be a Swedish
party without meatballs?
280
00:13:08,200 --> 00:13:09,900
No way.
281
00:13:09,900 --> 00:13:11,567
So I'm making
Swedish meatballs.
282
00:13:11,567 --> 00:13:13,767
They're super moist
and flavorful.
283
00:13:13,767 --> 00:13:16,367
And they swim in
an extra creamy gravy
284
00:13:16,367 --> 00:13:19,233
with tart bright
lingonberry sauce on the side.
285
00:13:20,400 --> 00:13:21,600
To get started on the balls,
286
00:13:21,600 --> 00:13:24,967
I've got half a pound each of
ground beef and ground pork.
287
00:13:24,967 --> 00:13:26,800
I love that
flavor combination.
288
00:13:26,800 --> 00:13:28,467
It's a great amount
of fattiness.
289
00:13:28,467 --> 00:13:31,834
And then I'll sprinkle in
three quarters of a cup
of breadcrumbs,
290
00:13:32,867 --> 00:13:34,166
a third of a cup of milk,
291
00:13:36,467 --> 00:13:38,200
and one lightly-beaten egg.
292
00:13:38,200 --> 00:13:41,166
And the combination of
the egg and the milk
and the breadcrumbs
293
00:13:41,166 --> 00:13:43,066
will help the meatballs
bind together
294
00:13:43,066 --> 00:13:44,967
and then also
contribute moisture.
295
00:13:44,967 --> 00:13:47,367
I'll season with a teaspoon
of kosher salt
296
00:13:47,867 --> 00:13:49,433
and black pepper
297
00:13:50,567 --> 00:13:53,600
and then nutmeg, ginger
and all spice,
298
00:13:53,600 --> 00:13:56,100
which is a delicious
warm combination
299
00:13:56,100 --> 00:14:00,367
that is a defining feature of
Swedish meatballs.
300
00:14:00,367 --> 00:14:02,700
And then freshly-grated nutmeg
is always gonna taste better
301
00:14:02,700 --> 00:14:04,100
than the pre-ground stuff.
302
00:14:04,100 --> 00:14:06,834
So I'll do a few passes
on my fine duster.
303
00:14:08,100 --> 00:14:10,600
A couple of tablespoons of
Worcestershire sauce
304
00:14:10,600 --> 00:14:12,000
for some dark depth.
305
00:14:12,000 --> 00:14:14,266
And then half a yellow onion
finely chopped
306
00:14:14,266 --> 00:14:15,867
and a couple of
garlic cloves
307
00:14:15,867 --> 00:14:17,967
that I've softened
in some oil.
308
00:14:17,967 --> 00:14:20,433
I've got a baking sheet here
lined with parchment.
309
00:14:21,266 --> 00:14:23,600
And my scoop,
I'll have that standing by
310
00:14:23,600 --> 00:14:25,567
while I mix up
my meatball mixture.
311
00:14:25,567 --> 00:14:28,000
I'll just get in here
with my hands.
312
00:14:28,000 --> 00:14:32,867
So my favorite Swedish
furniture store has
delicious Swedish meatballs.
313
00:14:32,867 --> 00:14:36,100
These are my version of those
furniture store meatballs.
314
00:14:36,100 --> 00:14:37,667
Okay, got my scoop here
315
00:14:37,667 --> 00:14:40,000
to make them
all uniformly-sized.
316
00:14:40,000 --> 00:14:42,767
This is about
a tablespoon-sized scoop.
317
00:14:42,767 --> 00:14:44,800
I'll get this onto
my baking pan
318
00:14:44,800 --> 00:14:46,066
and then I'll keep on rolling.
319
00:14:46,066 --> 00:14:48,600
And these will bake at 425
for 10 minutes
320
00:14:48,600 --> 00:14:49,867
while I make my gravy.
321
00:14:56,266 --> 00:14:58,400
This gravy is
rich and decadent
322
00:14:58,400 --> 00:15:00,600
and it coats the balls
just perfectly.
323
00:15:00,600 --> 00:15:03,500
I'll start with 3 tablespoons
of butter
324
00:15:03,500 --> 00:15:06,667
and I'll combine it with
3 tablespoons
of all-purpose flour.
325
00:15:06,667 --> 00:15:08,700
So the butter and the flour
will make a roux
326
00:15:08,700 --> 00:15:10,567
and that's what will
thicken my stock
327
00:15:10,567 --> 00:15:13,567
to create
a luxurious thick gravy.
328
00:15:13,567 --> 00:15:16,166
I'll cook this off for
about a minute or two
329
00:15:16,166 --> 00:15:18,333
just to get rid of
that flour flavor.
330
00:15:19,600 --> 00:15:22,033
And then add a bit of
all spice,
331
00:15:22,467 --> 00:15:23,800
some thyme leaves.
332
00:15:23,800 --> 00:15:25,266
I'll strip these
right off the stem.
333
00:15:27,867 --> 00:15:29,533
And then a dollop of mustard.
334
00:15:30,367 --> 00:15:32,700
I think the zingyness
from the Dijon
335
00:15:32,700 --> 00:15:35,000
kind of helps balance out
all the richness.
336
00:15:35,000 --> 00:15:39,000
I'll gradually whisk in now 2
cups of low-sodium beef stock.
337
00:15:39,000 --> 00:15:40,900
And as it combines
with the roux,
338
00:15:40,900 --> 00:15:42,133
it'll thicken up.
339
00:15:43,100 --> 00:15:45,667
So whisk constantly so that
the roux get incorporated
340
00:15:45,667 --> 00:15:47,533
smoothly with the stock.
341
00:15:49,266 --> 00:15:50,533
Oh, it smells good.
342
00:15:54,967 --> 00:15:57,967
I'll amp up the richness with
half a cup of heavy cream.
343
00:15:57,967 --> 00:16:00,166
Since Swedish meatballs
are smaller,
344
00:16:00,166 --> 00:16:01,533
they're healthier.
345
00:16:02,367 --> 00:16:04,967
[chuckling] So there's room
for heavy cream.
346
00:16:04,967 --> 00:16:07,367
A couple of shakes of
Worcestershire sauce
347
00:16:07,367 --> 00:16:09,000
will add that great depth.
348
00:16:09,000 --> 00:16:10,700
I'll let this bubble for
a few minutes now
349
00:16:10,700 --> 00:16:12,033
so that it thickens up.
350
00:16:15,467 --> 00:16:18,166
Making a gravy
is so satisfying
351
00:16:18,166 --> 00:16:19,867
because you get to watch it
thicken up
352
00:16:19,867 --> 00:16:21,467
before your very eyes.
353
00:16:21,467 --> 00:16:23,567
And making this gravy is
a good activity to do
354
00:16:23,567 --> 00:16:25,767
in the few minutes
that the balls take to cook.
355
00:16:26,400 --> 00:16:27,367
Speaking of which...
356
00:16:28,066 --> 00:16:29,433
Mmm!
357
00:16:29,967 --> 00:16:31,000
Oh, yeah.
358
00:16:31,000 --> 00:16:33,100
These look great.
359
00:16:33,100 --> 00:16:34,500
They're gonna look
even greater
360
00:16:34,500 --> 00:16:37,266
once they're cloaked
with this creamy gravy.
361
00:16:37,266 --> 00:16:39,233
I'll get them
right into the braiser.
362
00:16:42,667 --> 00:16:46,166
I'll fold them in to get them
totally coated in the gravy.
363
00:16:46,800 --> 00:16:48,266
I'm getting excited.
364
00:16:48,967 --> 00:16:50,834
Gravy looks good on these.
365
00:16:51,266 --> 00:16:52,433
I'll take them up.
366
00:16:53,467 --> 00:16:55,667
Look at how creamy that is.
367
00:16:57,367 --> 00:16:59,467
Sprinkle on some
fresh parsley.
368
00:16:59,467 --> 00:17:01,767
Get the necessary
lingonberry sauce.
369
00:17:01,767 --> 00:17:03,567
Lingonberry sauce is tart.
370
00:17:03,567 --> 00:17:05,500
It's a little bit
like cranberry sauce.
371
00:17:05,500 --> 00:17:07,967
And you've gotta have it
with a Swedish meatball.
372
00:17:11,200 --> 00:17:12,233
That's a perfect bite.
373
00:17:14,700 --> 00:17:16,066
Mmm!
374
00:17:16,667 --> 00:17:18,400
That is so good.
375
00:17:18,400 --> 00:17:21,433
Just melts in your mouth.
It's so flavorful.
376
00:17:22,266 --> 00:17:24,266
[sighs]
And I gotta be honest...
377
00:17:24,266 --> 00:17:26,634
I kind of feel like putting
together some furniture now.
378
00:17:33,367 --> 00:17:36,000
Still to come,
salad done the Yeh way.
379
00:17:36,000 --> 00:17:39,700
It's got the perfect balance
of carbs to green stuff.
380
00:17:39,700 --> 00:17:40,867
Oh, yeah!
381
00:17:50,467 --> 00:17:52,467
For a fresh vibrant side
for my dinner party,
382
00:17:52,467 --> 00:17:54,266
I'm making a big green salad
383
00:17:54,266 --> 00:17:57,600
with cute little hasselback
potatoes scattered throughout.
384
00:17:57,600 --> 00:18:00,667
It's coated in a punchy
horseradish dressing.
385
00:18:00,667 --> 00:18:04,467
It's my ode to Sweden's
greatest potato invention.
386
00:18:04,467 --> 00:18:07,500
To start, I have
fingerling potatoes,
387
00:18:07,500 --> 00:18:10,900
the rainbow kind because
that's the party-ready kind.
388
00:18:10,900 --> 00:18:12,667
And I'm hasselbacking them.
389
00:18:12,667 --> 00:18:15,400
And all that means
is that I'm cutting them
390
00:18:15,400 --> 00:18:17,867
into little, tiny slices,
391
00:18:17,867 --> 00:18:19,667
but not going
all the way through,
392
00:18:19,667 --> 00:18:21,767
so that they stay together
in one potato.
393
00:18:21,767 --> 00:18:23,266
And when they bake up,
394
00:18:23,266 --> 00:18:25,600
all of those little cuts
will get crispy.
395
00:18:25,600 --> 00:18:29,166
So you get crispier potatoes
and I'm all for that.
396
00:18:29,166 --> 00:18:30,533
I'll get these onto my pan.
397
00:18:32,367 --> 00:18:34,066
I'll drizzle
with some olive oil.
398
00:18:35,867 --> 00:18:37,667
It's important to get these
entirely coated,
399
00:18:37,667 --> 00:18:39,100
which will
help get them crispy.
400
00:18:39,100 --> 00:18:42,333
I'll sprinkle with a good
couple of pinches
of kosher salt.
401
00:18:42,967 --> 00:18:44,033
Some pepper.
402
00:18:46,166 --> 00:18:49,900
And then a little bit of dill,
paprika and garlic
403
00:18:49,900 --> 00:18:51,367
will add loads of flavor.
404
00:18:51,367 --> 00:18:54,166
I think it's also
my love of dill that makes me
405
00:18:54,166 --> 00:18:56,066
secretly Swedish.
406
00:18:56,066 --> 00:18:57,734
Paprika for smokiness.
407
00:18:58,567 --> 00:19:00,600
And garlic powder.
408
00:19:00,600 --> 00:19:04,066
I'll bake these at 425
for 20 minutes
409
00:19:04,066 --> 00:19:07,900
and then I'll crank
the heat up to 475 degrees
410
00:19:07,900 --> 00:19:09,000
for another 10 minutes
411
00:19:09,000 --> 00:19:12,066
so that those edges can
get extra crispy.
412
00:19:12,066 --> 00:19:14,333
And then while these bake,
I'll make the dressing.
413
00:19:16,200 --> 00:19:18,266
I'll start with
a 1/4 cup of mayo
414
00:19:19,467 --> 00:19:22,100
and then dollop in
a tablespoon of horseradish,
415
00:19:22,100 --> 00:19:25,900
a 1/4 cup of sour cream,
a touch of Dijon,
416
00:19:25,900 --> 00:19:27,500
a little honey.
417
00:19:27,500 --> 00:19:29,800
It kind of rounds everything
out with that sweetness.
418
00:19:29,800 --> 00:19:32,667
And then a couple of
tablespoons of
white wine vinegar
419
00:19:32,667 --> 00:19:34,266
adds brightness.
420
00:19:34,266 --> 00:19:35,367
Salt and pepper.
421
00:19:37,200 --> 00:19:40,000
And finely-chopped
fresh chives and dill.
422
00:19:40,000 --> 00:19:42,367
This is a very
springy dressing.
423
00:19:42,367 --> 00:19:44,266
I'll stir this on up
until it's smooth.
424
00:19:44,266 --> 00:19:46,066
Mmm. Smells really good.
425
00:19:47,600 --> 00:19:49,800
You know what this needs
for taste testing?
426
00:19:49,800 --> 00:19:51,734
A freshly-baked
hasselback potato.
427
00:19:53,767 --> 00:19:55,166
Cute!
428
00:19:55,567 --> 00:19:57,166
These look great.
429
00:20:02,867 --> 00:20:04,000
Mmm.
430
00:20:04,000 --> 00:20:06,867
There are some great flavors
going on there.
431
00:20:06,867 --> 00:20:09,467
I've got some beautiful
mixed spring greens
432
00:20:09,467 --> 00:20:11,200
and shaved fennel
433
00:20:11,200 --> 00:20:13,967
and then some
thinly-sliced radishes.
434
00:20:13,967 --> 00:20:15,667
I'll toss this
with my dressing.
435
00:20:17,867 --> 00:20:19,467
And get the leaves
fully coated.
436
00:20:22,467 --> 00:20:24,000
I'll pile on the greens.
437
00:20:24,000 --> 00:20:25,333
The color is so pretty.
438
00:20:26,367 --> 00:20:27,834
I'll nestle in the potatoes.
439
00:20:31,000 --> 00:20:32,967
I'll drizzle on
a teeny bit of dressing
440
00:20:32,967 --> 00:20:35,100
so that the potatoes
can get some.
441
00:20:35,100 --> 00:20:38,467
A sprinkle of flaky salt
will taste so good.
442
00:20:38,467 --> 00:20:40,867
And then I'll finish with
some fennel fronds.
443
00:20:40,867 --> 00:20:43,734
They're so delicate and
they add great visual texture.
444
00:20:44,100 --> 00:20:45,166
Look how pretty.
445
00:20:45,166 --> 00:20:46,834
Let's get this
Swedish send-off started.
446
00:20:52,567 --> 00:20:53,567
[woman] Mmm.
447
00:20:53,567 --> 00:20:54,934
Mmm-hmm.
448
00:20:55,767 --> 00:20:57,667
[Molly] We're gonna
miss you so much.
449
00:20:58,300 --> 00:20:59,600
We can't wait to visit.