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[Molly] I'm hosting
a Middle Eastern brunch,
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00:00:02,834 --> 00:00:06,367
combining one of
my favorite cuisines
with the best meal of the day.
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00:00:06,367 --> 00:00:08,500
Holy buckets.
That's amazing.
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00:00:08,567 --> 00:00:11,000
It will be full
of falafel waffles,
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topped with creamy
lemon-yogurt slaw.
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Yum in in my tum.
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00:00:14,867 --> 00:00:17,000
A grazing board,
featuring tangy
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00:00:17,000 --> 00:00:19,400
scallion-marinated
labneh balls.
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00:00:19,467 --> 00:00:21,400
My swirly
chocolate rose buns.
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00:00:21,467 --> 00:00:22,667
Cinnamon rolls
better watch their back,
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00:00:22,667 --> 00:00:24,667
because there's
a new bun in town.
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And peachy basil
marzipan sodas
to wash everything down.
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Building these
is just as fun
as drinking them.
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Oh, yum. 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,
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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One of the great things
about brunch is that
anything goes.
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You can eat dessert first,
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so I'm starting off
by making my chocolate
rose buns.
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They're swirled
with loads of chocolate,
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and then finished with
a rosewater-spiked
simple syrup.
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That hit of rosewater
makes them feel so special
and floral.
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I'm starting off by melting
half a cup of unsalted butter,
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and I'm gonna combine it
with one cup of whole milk.
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All I want to do
is gently heat it.
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I don't wanna scald the milk,
I don't want the milk to boil.
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I don't know anybody
who doesn't like a swirly bun
at their brunch.
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When I moved
to Grand Forks,
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I noticed that there weren't
as many brunch restaurants
as there are in New York City.
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So my friends and I
started a brunch club.
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These buns are great,
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because you can shape them
the night before,
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and let them rise
in the refrigerator,
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and then sleep in
and throw them in the oven.
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This butter
is just about melted.
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So I'll set this aside
and mix up the dry ingredients
for the dough.
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I'll combine
four-and-a-half cups
of all-purpose flour.
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A third of a cup of sugar.
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Two-and-a-quarter teaspoons
of instant yeast.
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Instant yeast
is the best.
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Because unlike
active dry yeast,
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you don't have to proof it,
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so that's
one less dirty bowl.
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And a teaspoon
of kosher salt.
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That's it
for my dry ingredients.
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I'll whisk this to combine.
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Pour in my milk and butter,
which, by this point,
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has cooled,
so it's not too hot.
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If it's too hot,
it could kill the yeast.
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So it's important
to make sure
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that it's just warm
to the touch.
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And lastly, two eggs
and a little vanilla.
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I'll give this a mix
to bring it together
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into a shaggy,
loose dough
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before I get it onto
my stand mixer.
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The concept
of the swirly buns
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comes from the classic
American cinnamon rolls.
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But the rosewater
syrup on top brings in
some Middle Eastern flair.
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Now that this dough
is too stiff to mix by hand,
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I'll let this knead
with the dough hook
for seven to ten minutes,
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until it's smooth
and still slightly sticky.
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That's looking good.
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The dough is cleaning
the sides of the bowl.
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It doesn't look too wet,
it doesn't look too dry.
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To test to see
if this dough has been
kneaded enough,
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I'm gonna do what's called
the window-pane test.
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Pinch off a piece of dough,
you stretch it.
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If you can see the light
right through the dough,
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that means that the glutens
have developed
to be strong enough
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to hold up
as the dough is rising,
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and give you
a fluffy, squishy bun.
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Okay, I'm gonna
ball up the dough
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so that I have
a smooth, taut surface
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to allow it
to rise evenly.
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Soft as Ira's tush.
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I'll drizzle in
a bit of oil.
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Place the dough in
top-down,
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so that I can
smush it around
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and get it completely
coated in the oil,
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so it doesn't dry out
while it's rising.
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Flip it over.
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And then this will rise
for one to two hours,
until it's doubled in size.
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To make my bun filling,
I'm melting together
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one cup of semi-sweet
chocolate chips,
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six tablespoons
of unsalted butter,
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and a quarter cup
of honey.
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Just for more depth
of sweetness and flavor.
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And I'm doing this
in a heat-safe bowl,
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over a pot
of simmering water.
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You don't want to run the risk
of overheating the chocolate,
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because that could
cause it to seize up,
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and then it won't be
glossy and spreadable.
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This is shiny, and beautiful,
and fully melted.
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So I'll remove it
from the heat.
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And then mix in
a quarter cup of unsweetened
cocoa powder.
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A teaspoon of vanilla,
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and a couple
of good pinches of salt.
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I'll stir this up
until it's smooth.
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That's it for the filling.
I'll get the dough.
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It's puffy and risen.
Ready for a party.
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I'll dust my counter
with some flour,
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so that the dough
doesn't stick.
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It feels
so good in my hands.
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This dough
needs to get rolled out
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into a 22-inch
by 16-inch rectangle,
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about a quarter
of an inch thick.
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We'll dump on the chocolate
and spread it all over.
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The only place that
I'm going to leave
unchocolated
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is a half-inch border
at the top,
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and that's gonna help me
seal the roll shut.
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It's time
to roll these up now.
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Once I get to the top,
bring the top edge over,
like that,
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and then pinch it
shut to seal.
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I'll roll this over,
so it's seam-side down.
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This is a 9x13 dish
that's been greased.
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And now,
I'm gonna cut 12 rolls.
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I start in the center,
since that's easy
to eyeball,
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and then divide
these two halves in half.
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And divide these quarters
into thirds.
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And now, I'll space them
evenly in my baking pan.
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This part gets messy.
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The rolls are gonna look
kind of rustic.
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There will be
a significant amount of space
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between each bun
at this point.
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But once they rise,
they'll rise together
and kiss.
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[snaps fingers]
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These will bake now
at 350 degrees for 30 minutes.
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These buns are golden,
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and the swirls look like
cartoon swirls.
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So, I don't want
to cover them up
with a glaze or a frosting.
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Instead, I'm gonna make
a simple syrup
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spiked with
some rosewater.
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I'll start with
a quarter cup of honey
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and half a cup of water.
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Now, I'll just whisk
this together and simmer it
for a couple of minutes
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so it can thicken. Okay.
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This has thickened slightly.
I'll remove it from the heat.
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And then whisk in
two tablespoons
of rosewater.
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A pinch of salt.
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And then,
while the syrup is still hot
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and while the buns
are still hot,
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I'll drizzle this syrup
over the top.
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It's gonna feel like
a lot of syrup,
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but the buns
will lap it all up,
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and they'll be moist
and delicious.
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I'll finish these off
with a few dried rose petals,
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which are totally optional.
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For me,
it's just an aesthetic thing.
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I like to see that
there's rose in these buns.
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And lastly,
a good pinch of flaky salt.
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It sparkles on the top.
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Now, those are
some nice buns.
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I'm not even gonna wait.
I'm going right in.
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This one is calling my name.
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Hello. They're so pillowy.
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And look at all that
steam coming out.
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I'm just gonna
go for it.
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Mmm. Mm-hmm.
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They're buttery,
they're soft.
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So chocolatey.
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And that rosewater
is the perfect touch.
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Mmm.
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Cinnamon rolls
better watch their back,
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because there is
a new bun in town.
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Next up,
waffles are no stranger
to the brunch table,
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but what about
falafel waffles
with lemon-yogurt slaw?
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I am a total sucker
for any food that rhymes,
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which is why I love
these falafel waffles.
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They're crispy on the outside,
herby, perfectly spiced.
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And I'm gonna top it
with a really crunchy slaw.
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I'm starting by making
my falafel mixture.
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I just pile everything
into a food processor.
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One yellow onion,
coarsely chopped.
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And then the main
ingredient of falafel,
beans.
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This is one-and-three-quarters
of a cup
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of dry chickpeas
that have been
soaked overnight.
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I know it might be tempting
to try to use
canned chickpeas,
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but canned chickpeas
are actually cooked
and softer.
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So, if you try to make falafel
with canned chickpeas,
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the patties
could fall apart.
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One egg.
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Three cloves of garlic.
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And then I like
a super herby falafel,
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so I'm adding one cup each
of fresh parsley
and fresh cilantro.
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And they make them
pretty and green.
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For my spices,
one-and-a-half
teaspoons each
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of ground coriander
and ground cumin.
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I like to add
a touch of cinnamon
for some warmth.
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It adds
some great undertones
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to the coriander
and the cumin.
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A quarter teaspoon
of cayenne pepper.
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I'll zest in this lemon.
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The brightness
will balance out
the dark spices.
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And then I'll also squeeze in
one tablespoon of lemon juice.
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So, about the juice
of half a lemon.
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So, this will add
more brightness,
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and it's also gonna react
with some baking soda,
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to help make the inside
of the falafel fluffy.
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I can hear it fizzing
as it reacts
with the lemon juice.
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A quarter cup
of all-purpose flour
will bind these together,
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so that the waffles
don't fall apart.
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And then I'll season
with two teaspoons
of kosher salt.
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Okay.
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This looks great.
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00:09:52,834 --> 00:09:56,400
First thing I'm gonna do
is grease the waffle iron
pretty well with my spray.
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It will also help
with the crispiness.
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And then I'm gonna use
a scant one cup of mixture.
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I'll spread out
this mixture
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almost to the edges.
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00:10:06,767 --> 00:10:08,367
Press it down.
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00:10:08,367 --> 00:10:11,100
And allow this to cook
for about five minutes.
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I'm smelling
those spices toasting.
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00:10:13,767 --> 00:10:17,000
I've never had a falafel
that I didn't love.
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I grew up eating it.
There was a little restaurant
down the street
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from where I grew up
that had delicious falafel.
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This looks crispy.
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Ready to come off
the waffle iron.
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Smells delicious.
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I'm putting this
onto a wire rack,
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so that the bottom
can stay crispy.
It won't get soggy.
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00:10:35,100 --> 00:10:39,100
And it's important
to re-oil the waffle iron
before making another one.
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00:10:48,867 --> 00:10:50,800
Awesome.
I can't wait to eat these.
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00:10:50,867 --> 00:10:53,500
But first, I've got to make
a colorful, crunchy slaw
to go on top.
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00:10:53,567 --> 00:10:56,900
So, while I do that,
I'll keep these
in a warm oven.
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00:11:00,166 --> 00:11:02,367
On my first trip to Israel
about ten years ago,
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I was introduced
to the concept
of salad for breakfast,
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00:11:05,767 --> 00:11:08,367
and I have not been
the same since.
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It's so delicious,
it makes me feel good.
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00:11:10,867 --> 00:11:14,066
And I feel less bad
eating cake the rest
of the day.
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00:11:14,066 --> 00:11:16,867
Therefore,
I am going to make
a huge pile of slaw
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to go on top
of my falafel waffles.
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I'll start
with the dressing.
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00:11:20,567 --> 00:11:23,600
A quarter cup of whole milk
Greek yogurt.
237
00:11:23,667 --> 00:11:28,367
Six tablespoons of tahini,
which is a smooth
sesame paste.
238
00:11:28,367 --> 00:11:29,967
Three tablespoons
of olive oil,
239
00:11:29,967 --> 00:11:31,867
to bring
a little more richness.
240
00:11:31,867 --> 00:11:34,867
Two tablespoons of honey
for a hint of sweetness.
241
00:11:34,867 --> 00:11:37,700
Think of it as
the maple syrup
to this waffle.
242
00:11:37,767 --> 00:11:40,300
A bunch of lemon juice
to brighten it up
243
00:11:40,367 --> 00:11:42,266
and balance out
the sweetness of the honey.
244
00:11:44,667 --> 00:11:48,100
Two teaspoons of cumin,
a pinch of cayenne.
245
00:11:48,166 --> 00:11:50,266
Gotta have something spicy
on my falafel.
246
00:11:50,266 --> 00:11:52,066
I was always that person
at the falafel stand
247
00:11:52,066 --> 00:11:55,767
that had the guy add
tons of hot sauce
on top of mine.
248
00:11:55,767 --> 00:11:57,367
And I'll season
with kosher salt.
249
00:11:58,200 --> 00:12:00,300
I'll whisk
until it's smooth.
250
00:12:00,367 --> 00:12:03,367
And then I'm going
to toss my veggies
in this dressing.
251
00:12:03,367 --> 00:12:05,166
But first, I wanna
remove some of it,
252
00:12:05,166 --> 00:12:07,767
so that I can
drizzle some on separately
253
00:12:07,767 --> 00:12:09,567
to make the waffles
extra saucy.
254
00:12:10,200 --> 00:12:12,767
Okay.
And grab my veggies.
255
00:12:12,767 --> 00:12:14,567
I've got a rainbow here.
256
00:12:15,266 --> 00:12:18,367
Some sliced red cabbage.
257
00:12:18,367 --> 00:12:20,367
Gonna be so good and crunchy.
258
00:12:20,767 --> 00:12:22,166
One carrot.
259
00:12:23,066 --> 00:12:25,000
Three radishes,
thinly sliced.
260
00:12:25,000 --> 00:12:26,300
And half a red onion.
261
00:12:28,066 --> 00:12:29,767
This rainbow needs
some greenery.
262
00:12:29,767 --> 00:12:32,900
I'll coarsely chop up
some cilantro and parsley.
263
00:12:32,967 --> 00:12:34,400
Okay. I'll toss this
all together.
264
00:12:38,467 --> 00:12:40,400
The waffle smell
is haunting me.
265
00:12:41,967 --> 00:12:43,367
I can't take it
any longer.
266
00:12:44,166 --> 00:12:47,100
Ready for the waffles.
Hello.
267
00:12:47,100 --> 00:12:48,200
[sniffing]
268
00:12:48,266 --> 00:12:49,367
They smell awesome.
269
00:12:50,166 --> 00:12:52,567
Okay.
Get this onto a plate.
270
00:12:52,567 --> 00:12:54,467
I'll pile on some slaw,
271
00:12:54,467 --> 00:12:56,400
I'll drizzle on some sauce.
272
00:12:56,467 --> 00:12:58,200
Extra-creamy richness.
273
00:12:59,166 --> 00:13:01,266
Stick some herbs on top.
274
00:13:01,266 --> 00:13:02,567
Nestle in a lemon wedge.
275
00:13:03,767 --> 00:13:06,000
And finish with a sprinkle
of flaky salt.
276
00:13:06,000 --> 00:13:07,767
That's a waffle.
277
00:13:07,767 --> 00:13:09,567
I'm gonna dig in.
I just need to make sure
278
00:13:09,567 --> 00:13:11,667
that it's okay for brunch.
279
00:13:11,667 --> 00:13:13,800
Squeeze it with lemon.
280
00:13:13,867 --> 00:13:15,266
Shove on some slaw.
281
00:13:16,000 --> 00:13:17,066
Here I go.
282
00:13:21,500 --> 00:13:22,867
Mmm.
283
00:13:23,467 --> 00:13:24,567
Mm-hmm.
284
00:13:24,567 --> 00:13:27,767
There was so much flavor
and texture, too.
285
00:13:27,767 --> 00:13:29,467
The crispy falafel,
286
00:13:29,467 --> 00:13:32,100
the crunchy salad,
the creamy sauce.
287
00:13:32,100 --> 00:13:33,867
Holy buckets.
That's amazing.
288
00:13:39,900 --> 00:13:42,100
Next up,
a fruity, sparkly drink,
289
00:13:42,100 --> 00:13:44,800
and the grazing board
of my dreams.
290
00:13:52,066 --> 00:13:53,600
[Molly] Whenever I have
friends over for brunch,
291
00:13:53,667 --> 00:13:55,567
I assume that
they have skipped breakfast
292
00:13:55,567 --> 00:13:57,166
in order to save room,
293
00:13:57,166 --> 00:14:01,066
so I like to have snacks out
as soon as they walk in
the door.
294
00:14:01,066 --> 00:14:03,166
I'm making
a big grazing board,
295
00:14:03,166 --> 00:14:07,900
and at the center of it
is my scallion-marinated
labneh balls.
296
00:14:07,967 --> 00:14:11,367
Labneh is what happens
when you strain yogurt
297
00:14:11,367 --> 00:14:13,467
past the point
of Greek yogurt,
298
00:14:13,467 --> 00:14:17,400
into a thick, spreadable
cream cheese consistency.
299
00:14:17,467 --> 00:14:19,400
They're so happy
and playful.
300
00:14:19,467 --> 00:14:21,000
I'm so excited about them.
301
00:14:21,066 --> 00:14:23,166
It's common
in Middle Eastern cuisine.
302
00:14:23,166 --> 00:14:25,500
And if you live
in a big city in the US,
303
00:14:25,567 --> 00:14:27,767
you can likely find it
at a grocery store.
304
00:14:27,767 --> 00:14:29,700
But here,
I can't really find it.
305
00:14:29,767 --> 00:14:31,166
So I make it
from scratch,
306
00:14:31,166 --> 00:14:34,166
and it's actually
really easy to make.
307
00:14:34,166 --> 00:14:37,100
I combine whole milk
Greek yogurt with salt,
308
00:14:37,166 --> 00:14:39,266
and lemon juice
for even more tang.
309
00:14:39,266 --> 00:14:43,166
Then strain it
in a cheesecloth-lined sieve.
310
00:14:43,166 --> 00:14:46,367
And let it thicken up
in the fridge for 24 hours.
311
00:14:46,367 --> 00:14:50,000
Then I scoop it into balls
on a paper towel-lined tray.
312
00:14:51,200 --> 00:14:53,767
Add another paper towel
to absorb the moisture.
313
00:14:53,767 --> 00:14:55,300
And put them back
in the fridge
314
00:14:55,367 --> 00:14:57,800
to firm up even more
for a couple of days.
315
00:14:59,600 --> 00:15:01,800
Then I roll
into smooth spheres.
316
00:15:01,867 --> 00:15:04,600
Warm some olive oil
over medium heat,
317
00:15:04,667 --> 00:15:08,266
and pour it over
some chopped scallions
in a heat-safe jar.
318
00:15:08,266 --> 00:15:10,767
Let it cool
to room temperature.
319
00:15:10,767 --> 00:15:12,000
Drop the labneh balls in.
320
00:15:14,367 --> 00:15:16,567
And let them infuse
in the fridge for a few days.
321
00:15:16,567 --> 00:15:18,800
Yum.
322
00:15:18,867 --> 00:15:22,567
I'm gonna spoon
these labneh balls
into a serving bowl.
323
00:15:23,467 --> 00:15:26,567
They're kind of delicate.
324
00:15:26,567 --> 00:15:30,266
I'm gonna fish out
some scallion pieces, too,
because they're pretty.
325
00:15:30,266 --> 00:15:32,166
And it'll eliminate
the guesswork
326
00:15:32,166 --> 00:15:33,767
when people are eating these,
and they're like,
327
00:15:33,767 --> 00:15:35,300
"What's that flavor
that I can detect?"
328
00:15:37,100 --> 00:15:39,000
I'll put it onto my board.
329
00:15:39,000 --> 00:15:41,567
So excited about
all of these colors.
330
00:15:41,567 --> 00:15:44,567
We've got nuts,
cornichons, olives,
331
00:15:44,567 --> 00:15:47,266
which are welcome
in any cheese board,
332
00:15:47,266 --> 00:15:48,600
especially
if it's Middle Eastern.
333
00:15:48,667 --> 00:15:52,400
Apricots, radishes,
cucumbers, eggs,
334
00:15:52,467 --> 00:15:57,667
za'atar, which is a blend
of dried thyme, sesame seeds,
salt and sumac,
335
00:15:57,667 --> 00:15:59,767
and some flaky salt.
336
00:15:59,767 --> 00:16:01,767
I'm gonna test out
a labneh ball.
337
00:16:05,967 --> 00:16:08,266
Oh, yeah,
that spreads nicely.
338
00:16:08,266 --> 00:16:10,166
I'll sprinkle it
with a tiny bit of flaky salt.
339
00:16:11,400 --> 00:16:12,667
[mimics fanfare]
340
00:16:15,700 --> 00:16:18,567
Mmm. [exclaiming]
341
00:16:18,567 --> 00:16:20,667
It's got that
yogurty tang,
342
00:16:20,667 --> 00:16:23,367
and it is also
rich and creamy.
343
00:16:23,367 --> 00:16:25,367
This is an awesome
conversation starter,
344
00:16:25,367 --> 00:16:27,900
because we made cheese,
and it was super easy.
345
00:16:34,166 --> 00:16:36,967
All right, next,
every brunch needs
a beverage,
346
00:16:36,967 --> 00:16:40,800
and my peach-basil
marzipan soda
is a beautiful bouquet.
347
00:16:47,200 --> 00:16:50,066
Anyone who has ever done
Tel Aviv correctly
348
00:16:50,066 --> 00:16:52,767
has been
to a teeny, tiny shop
349
00:16:52,767 --> 00:16:56,500
that specializes in
the most stunning sodas
350
00:16:56,567 --> 00:16:58,967
on the planet,
called gazoz.
351
00:16:58,967 --> 00:17:00,967
Gazoz is
the Turkish word for gas,
352
00:17:00,967 --> 00:17:03,867
and it can refer to
any number of different sodas.
353
00:17:03,867 --> 00:17:05,900
But these
particular sodas
354
00:17:05,967 --> 00:17:10,600
have bouquets of herbs,
and tons of fruits,
and syrups and sharabs.
355
00:17:10,667 --> 00:17:12,767
They are these
magical concoctions,
356
00:17:12,767 --> 00:17:15,166
and they've inspired me
to make my own
357
00:17:15,166 --> 00:17:18,100
peach-basil marzipan gazoz.
358
00:17:18,100 --> 00:17:21,266
First thing I'm gonna do
is make a marzipan syrup.
359
00:17:21,266 --> 00:17:25,000
And to do that,
I've got eight ounces
of blanched almonds
360
00:17:25,000 --> 00:17:27,200
that I'm gonna blend
in my food processor.
361
00:17:27,266 --> 00:17:29,367
It's important that
these are blanched
without their peels,
362
00:17:29,367 --> 00:17:33,100
because that will help achieve
a smooth consistency.
363
00:17:33,100 --> 00:17:36,100
I'm gonna blend these forever,
about ten minutes.
364
00:17:36,166 --> 00:17:38,867
That's how long it takes
to pulverize these almonds
365
00:17:38,867 --> 00:17:40,567
into a smooth,
spreadable butter.
366
00:17:40,567 --> 00:17:42,000
Here I go.
367
00:17:52,166 --> 00:17:53,400
Okay. Let me check on it.
368
00:17:54,567 --> 00:17:56,000
Oh, it's looking
really smooth.
369
00:17:56,066 --> 00:17:57,867
I'll blend in
some powdered sugar now.
370
00:17:57,867 --> 00:17:59,567
Three quarters of a cup.
371
00:17:59,567 --> 00:18:01,266
Some almond extract,
372
00:18:01,266 --> 00:18:03,567
and a couple of pinches
of salt.
373
00:18:03,567 --> 00:18:06,767
I'll blend this up.
And at this point,
it'll be a thicker dough.
374
00:18:09,500 --> 00:18:11,200
And I'll continue on blending,
375
00:18:11,266 --> 00:18:13,000
as I turn this into a syrup
376
00:18:13,000 --> 00:18:14,900
by drizzling in
a cup of water.
377
00:18:22,300 --> 00:18:25,667
It's basically a thicker,
sweeter almond milk.
378
00:18:25,667 --> 00:18:27,767
[sniffs] It smells heavenly.
379
00:18:27,767 --> 00:18:30,800
I'll grab
the other ingredients
for my gazoz now.
380
00:18:30,867 --> 00:18:34,667
I've got cold,
carbonated water,
which is required for gazoz.
381
00:18:34,667 --> 00:18:35,967
Gas, gazoz.
382
00:18:35,967 --> 00:18:38,467
And my peach-basil sharab,
383
00:18:38,467 --> 00:18:41,100
which I've had chilling
in the refrigerator
for a couple of days.
384
00:18:41,100 --> 00:18:42,266
Here's how I made it.
385
00:18:43,166 --> 00:18:45,567
Peel two pink grapefruits,
386
00:18:45,567 --> 00:18:48,467
chop the peels
and massage them
with one cup of sugar.
387
00:18:51,300 --> 00:18:53,266
Then add the juice
of both grapefruits,
388
00:18:53,266 --> 00:18:56,900
plus enough water to yield
one total cup of liquid.
389
00:18:56,967 --> 00:18:59,700
That goes into the pot
along with two chopped
peaches,
390
00:19:00,700 --> 00:19:02,767
a heaping half-cup
of raspberries,
391
00:19:02,767 --> 00:19:05,300
a few teaspoons
of pink peppercorns.
392
00:19:05,367 --> 00:19:07,867
Bring it to a boil,
then reduce to a simmer,
393
00:19:07,867 --> 00:19:09,367
just until
the peaches are soft,
394
00:19:09,367 --> 00:19:11,300
and the raspberries
start to fall apart.
395
00:19:12,467 --> 00:19:13,767
Remove it from the heat.
396
00:19:14,767 --> 00:19:17,567
Stir in one cup
of white wine vinegar,
397
00:19:17,567 --> 00:19:20,066
and toss in a couple
of sprigs of fresh basil.
398
00:19:20,066 --> 00:19:22,100
Pour it into
a heat-safe jar,
399
00:19:22,166 --> 00:19:25,500
and allow the flavors
to develop for two days
in the refrigerator.
400
00:19:27,066 --> 00:19:29,367
Inspired by that
little place in Tel Aviv,
401
00:19:29,367 --> 00:19:32,266
I've got
a bazillion garnishes.
402
00:19:32,266 --> 00:19:36,000
Building these
is just as fun
as drinking them.
403
00:19:36,000 --> 00:19:37,367
I'll start
by mixing the syrups
404
00:19:37,367 --> 00:19:40,867
at the bottom of the glass
so that they can combine.
405
00:19:40,867 --> 00:19:43,300
So, sharab means
"to drink" in Arabic.
406
00:19:43,367 --> 00:19:46,000
And once I had
a sharab for the first time,
407
00:19:46,066 --> 00:19:49,166
it's like I was introduced
to this whole new world.
408
00:19:49,166 --> 00:19:52,600
Because there's
so much more dimension
when you add that acidity
409
00:19:52,667 --> 00:19:54,300
to balance out
the sweetness.
410
00:19:56,700 --> 00:19:58,000
I like how frothy it is.
411
00:19:59,500 --> 00:20:00,700
I'll pile on some ice cubes.
412
00:20:03,166 --> 00:20:04,567
Wow, look at
all these pretty things.
413
00:20:04,567 --> 00:20:08,500
I'll start with
some citrus wedges
for sour notes.
414
00:20:10,000 --> 00:20:11,100
Some strawberries
for sweetness.
415
00:20:12,567 --> 00:20:15,667
Cucumber ribbons
are so refreshing.
416
00:20:15,667 --> 00:20:16,767
Some raspberries.
417
00:20:17,967 --> 00:20:20,266
Some pomegranate seeds.
418
00:20:20,266 --> 00:20:22,667
I'll fill the rest
of the glass up
with carbonated water.
419
00:20:26,767 --> 00:20:29,767
And lastly,
a ton of fresh herbs.
420
00:20:29,767 --> 00:20:32,967
Some fresh mint and basil,
some rosemary.
421
00:20:32,967 --> 00:20:35,367
Look at that. Ta-da!
422
00:20:37,567 --> 00:20:38,400
Mmm.
423
00:20:40,900 --> 00:20:42,266
That is heavenly.
424
00:20:42,266 --> 00:20:45,266
It's creamy
from that marzipan,
it's fruity.
425
00:20:45,367 --> 00:20:46,767
It's honestly
hard to believe
426
00:20:46,767 --> 00:20:49,266
how so much flavor
fits into one soda.
427
00:20:49,266 --> 00:20:51,900
It's time to get
brunch started.