Ep 4. Holiday Spirit

In the fourth episode of the second season of Girl Meets Farm, titled "Holiday Spirit," host and cookbook author Molly Yeh is getting into the holiday spirit as she prepares for the upcoming festivities. As always, she is determined to use seasonal ingredients and infuse her Jewish and Chinese heritage into her cooking.

Molly starts off by showing viewers her favorite holiday decorations around her home, including the Christmas tree and a menorah. She then gets to work in the kitchen, beginning with a cocktail that features a mix of cranberry juice, bubbly Prosecco, and a homemade rosemary simple syrup. Molly also shares a tip for keeping the Prosecco from going flat.

Next, Molly creates a tasty appetizer that's perfect for the holiday season - latkes with smoked salmon and dill cream. She starts by grating potatoes and onions, then adds flour and an egg to bind the mixture. After forming the patties, she fries them until they're crispy and golden brown. Molly then tops the latkes with smoked salmon and a homemade dill cream made from sour cream, scallions, and fresh dill.

For the main course, Molly prepares a pork tenderloin with fig and olive relish that's sure to impress any dinner guest. She first rubs the pork with a mixture of honey, mustard, and spices before baking it in the oven. While the pork cooks, she makes the relish by combining diced figs, green olives, red onion, and balsamic vinegar. The sweetness of the figs pairs perfectly with the salty olives, while the balsamic vinegar adds a tangy flavor to the mix.

To round out the meal, Molly puts together a colorful vegetable side dish featuring roasted carrots with tahini and pomegranate seeds. She starts by roasting the carrots with olive oil and spices, then drizzles tahini over the top and sprinkles pomegranate seeds for a pop of color and sweetness.

For dessert, Molly whips up a classic holiday treat - rugelach. These flaky, pastry-like cookies are filled with a mixture of walnuts, raisins, sugar, and cinnamon, then topped with apricot jam and powdered sugar. Molly explains how to roll the dough and shape the rugelach properly, ending with a tray of beautifully golden and delicious treats.

Throughout the episode, Molly shares stories and memories from her own childhood holidays, making the show even more relatable and personal. She also offers tips and tricks for making the recipes her own, encouraging viewers to get creative in the kitchen. By the end of the episode, viewers will feel inspired and ready to tackle their own holiday menus, feeling the warmth and holiday spirit that Molly embodies.