blog — molly yeh

bagel

molly on the range bonfire outtakes + links!

in , ,

i am ketchuping. 

1. putting ketchup on everything because i:

          a) like ketchup a lot, and

          b) am mourning the loss of my summer tomatoes

2. catching up on various exciting things like mail (fall cookbook season, fuck ya!) and friends (you're dating who?? you've birthed a what?! when are you moving to l.a. again??) and sleep, and unexciting things like laundry and showers because i am home for a week! 

i had such a wonderful time in minneapolis this past weekend and now i have a few days before i leave again so i am savoring this bit of time at home, cooking dinner for eggboy and spending my evenings watching silicon valley on the couch. on tuesday, i am off to the west coast! is it still warm there? do i need to shave my armpits? i just found out that akhnaten is going to be in l.a. when i'm there and i am so wildly excited for this, i've got to remember to pack my opera glasses...

right now on the farm, we are in the calm that comes between the end of beet harvest and the beginning of winter. eggboy and eggpop are cleaning up the tractors so that they can go into hibernation, and macaroni have begun to slow their egg production. finally we can keep up with their eggs!

today i'm sharing some outtakes from one of my favorite sections in molly on the range, the bonfire party! almost exactly a year ago, i had my fargo friends and grand forks friends come over in their flanneliest selves and we roasted wienies and made s'mores. the whole thing was inspired by this phase that i went through in high school where every single day my friends would come over after school and we'd sit around a fire in broad daylight, roasting wieners and having senioritis. for the book, i updated the s'mores with homemade rosewater marshmallows and the wienies with jerusalem bagel dogs and harissa ketchup. adrianna made the jerusalem bagel dogs on her blog, so head that way for the oven method recipe! (the bonfire cooking method is in the book.) and below are some more recipes that my friends have made from the book. their posts, as well as all of the instagram and facebook posts that you guys have shared of adventures in molly on the range, have brought me so many happy tears it's like why do i even wear mascara anymore? i know i am bad at being mushy and lovey dovey but i am so gosh darn grateful for the support and excitement that molly on the range has received, i want to give you all one giant squeeze. 

michelle made italian rainbow cookie salad // sherrie made all of the alliums fried rice // jeanine made cauliflower shawarma tacos //sarah made the chocolate scone loaf and added orange! // billy made lindsay lohan cookies // nik made marzipan mandel bread // jessica made gruyere mac and cheese with caramelized onions // cindy made sprinkle cupcakes // betty made scallion pancake challah // brandon made walnut and brie mac and cheese // lyndsay made chocolate tahini cake // elizabeth made sprinkle cake // katherine made halva and added pumpkin spice (!) // tessa made sprinkle cake // jonathan made mini tater tot hot dishes // francesca made chocolate tahini cake // marie made chocolate tahini cupcakes // laura made baked oatmeal with maple cream and hawaij // brett made challah

...and if you've made something from molly on the range, remember to post it on instagram by the end of the month with #mollyontherange and #8daysofgiveaways to enter to win all of these fun things!

-yeh!

all photos by chantell quernemoen!

bagel and lox donuts

in

are these weirding you out? do you not want to be thinking about fish while you're eating a donut? i just wanted there to be a pescetarian alternative to those cute-as-a-button burger cakes. and another reason to make donuts. because at some point when i was making 12,000 donuts for adult summer camp and watching bojack horseman the whole time, i trained myself to only be able to watch bojack while making donuts, and to *crave* making donuts whenever i watch bojack. it's a vicious cycle but a really relaxing one because no matter how much i feel like i'm losing my marbles in the thick of book stuff and preparing to leave for my tour, it's nice to know that i'll always have my shit together more than bojack. never mind that he's half horse, half man, and completely fictional, just please go with me.

there are three days until i leave for my tour! and in that time i have to: purchase more pairs of jeggings, get my blonde hairs touched up, think about what i am going to say at tuesday's conference panel, remember to pack my bike helmet so that i can use citi bike in ny, and maybe wax my eyebrows. because i do that now. i also have to do some mega tidying up because right before i leave, all of my grand forks and fargo home slices who were in the book are coming over for a night of pizza and tattoos. (btw, did you enter to get some tattoos yet??)

this is a nice squishy baked vanilla donut that's been dipped in a sweet everything bagel topping--basically sub out the garlic and onion for turbinado or thick decorating sugar--and lightly toasted like a bagel. (i was talking about cake toast with steph the other day, how it should be a common thing, don't you think??) then it gets smeared with cream cheese. you can use cream cheese frosting if you'd like, but i think that between the donuts and marzipan, there's enough sweetness to go around. and the toppings are all made out of marzipan: red tomato slices, green lettuce leaves, green capers, purple onions, and salmony salmon which will get the streaks in it if you don't knead the food coloring in completely. the whole thing is fit for a sunday bagel brunch of your sweet tooth dreams!

bagel and lox donuts

makes 12

ingredients

1 3⁄4 c flour

1 c sugar

1 tsp baking powder

1⁄2 tsp baking soda

3⁄4 tsp kosher salt

1 large egg

1⁄2 c buttermilk

1⁄4 c flavorless oil

1 tsp vanilla extract

1⁄4 c water

toppings:

marzipan kneaded with food coloring for lox, tomatoes, lettuce, capers, onions

poppy seeds, sesame seeds, a pinch of kosher salt, and turbinado or beige decorating sugar

for serving:

2 tb canola oil

cream cheese or cream cheese frosting 

clues

preheat oven to 375ºf. grease two donut pans and set aside.

in a large bowl, combine dry ingredients and whisk to combine. in a separate bowl, combine wet ingredients. add to dry ingredients and mix until batter is smooth.

add batter to donut pan and bake donuts for twelve minutes, until edges begin to turn golden brown. remove from oven and let cool.

shape marzipan. cut into circles for tomatoes, smash into oblong shapes for salmon and lettuce, roll into little balls for capers. to make the onions, just brush a bit of food coloring on the edges.

in a small bowl, combine poppy seeds, sesame seeds, a pinch of kosher salt, and sugar. dip cooled donuts in toppings and press down slightly so the topping stick.

when ready to serve, slice donuts in half, and fry each one in the canola oil so that they look toasted. spread with cream cheese or frosting and top with marzipan shapes. enjoy!

-yeh!

p.s. have you entered the two molly on the range giveaways that are going on right now? preorder the book and then head over here for sesame cardamom sprinkles and here for tattoos! 

everything bagel galettelettes with tomatoes and scallion cream cheese, and look, i updated my fashions!

in ,

happy back to school week everybody!! i realize that macaroni aren’t old enough for preschool yet and i’ve obvi been out of school for a while, so back to school doesn’t really affect my life too much these days (except that grocery shopping takes way longer now since the school supplies sections are a mega distraction from the vegetables) but this year i kinnnnd of feel like i can join in on part of the fun because my book tour starts this month!!! there will be new people to meet, presentations to give, probably some new buildings to get lost in while i search for the bathroom, and new pens in case someone asks me to sign their book. eeee! note to self: find a cute hello kitty pencil case. 

one fear i have about this whole tour thing (other than no one showing up and just generally letting my inner awkward turtles get the best of me) is looking like the slob that i am. it’s not very hard to look like a slob when all day long you play with cake batter and hang out with a cartoon horse. but just like the molly on the range cover, i want to dress in a way that’s approachable, not slobby, and that also gives a nod to my mighty midwest home and farm. 

so it was actually perfect timing when old navy asked me to define my state style for their super cool 50 styles 50 states project: coziness, layers, knitted sweaters. colors like olive, denim, mustard, and cookie. and movability! because you never know when you’re going to be climbing into a tractor. all of that good stuff, and none of that stuff that i wore in new york when opaque tights and dry-clean-only skirts filled my closet. 

i got to go back to school shopping and try on some of old navy’s new fall things, which i think will be just right for some of the more casual book recipe demo events, one of which i know will be on a farm! 

chantell came over and we took my new fashions for a test run. we fetched eggies, picked tomatoes and scallions from the garden, and then made galettelettes (mini galettes!) for eggboy and the other farmers who were around that day to help with wheat harvest. it was a great day! i even discovered that i like jeggings because, among other reasons, you can climb up a tractor in them. boom! 

these galettelettes are dead simple. they’re for when you’re feeling bagel-y and don’t have any bagels but do have tomatoes, scallions, and a big old batch of everything bagel topping. and if you want to simplify it even more, there is no shame in buying scallion cream cheese (or any savory flavor really). and i’ve used store bought pie dough here, but feel free to use homemade. these make a great brunch, snack, or picnic treat! 

everything bagel galettelettes with tomatoes, and scallion cream cheese

makes 8 mini galettes

ingredients

1 1/2 pounds tomatoes

kosher salt

14-15 oz pie dough (homemade or storebought)

filling:

8 oz cream cheese, room temp

3 chopped scallions

1 egg yolk

1 tb flour

pepper

everything bagel topping:

1/2 tsp dried minced garlic

1/4 tsp kosher salt

3/4 tsp poppy seeds

1 tsp sesame seeds

1/2 tsp dried minced onion

1 beaten egg for egg wash

clues

preheat the oven to 400ºf.

slice the tomatoes. then lay them out on a paper towel and sprinkle with salt so that some moisture drains out of them.

divide the pie dough into 8 balls. roll out each ball into a circle that's 6 or 7 inches in diameter. 

mix together cream cheese, scallions, egg yolk, flour, and pepper until smooth and well-combined.

mix together the everything bagel topping ingredients in a small bowl and set aside.

brush the edge of the rolled-out dough with egg wash, spread with filling and top with tomatoes. fold over the edges and pleat. brush the outside edges with the egg wash and sprinkle with the everything bagel topping.

bake galettes for 20 minutes, or until edges are golden brown. enjoy!

 

 

-yeh!

pictured: jacket // jeggings // booties // flats // shirt // yellow sweater // grey sweater

thank you, old navy, for sponsoring this post! go check out the other 49 looks in their #50styles50states project and then post your own state-inspired look with the #50styles50states and #oldnavystyle hashtags! disclaimer: per my sponsor agreement, the product links in this post are affiliate links. 

all photos by chantell quernemoen!