Molly Yeh’s 5 Holiday Must-Have Ingredients
Award-winning blogger and cookbook author Molly Yeh infuses her recipes with multicultural accents and a lot of fun. Here, she shares her five favorite ingredients for holiday entertaining. Molly’s new cookbook, Molly on the Range, can be found in stores now.
She's one of the trendiest names in food blogging and cookbooks today—and for good reason. Molly Yeh's unique approach to food, friends, and entertaining resonates with people across the countries. From their sugar beet farm, on the border of North Dakota and Minnesota, Yeh and her husband, Nick Hagen, shared festive recipes in our December issue that blend her Midwestern (she grew up in Chicago), Jewish, and Chinese Roots. Built with her holiday brunch menu in mind, these five ingredients are Yeh's must-have holiday ingredients.
- Marzipan—This unsweetened almond paste is one of Molly’s favorite ingredients to work with, both as an ingredient in baking and a decorating tool—a gorgeous finishing touch for her Baked Marzipan Donuts. “Since I don’t have great [decorating] technique, I like using marzipan cutouts,” she says. “They’re so easy.” Knead gently on a work surface dusted with powdered sugar, working in a little gel or liquid food coloring for festive colors.
- Clementines—Even though you may have a full menu planned for your guests, it never hurts to have fresh snacks for them to nosh on. Winter satsumas or clementines are great options: They’re easy to peel, convenient to tote, and wonderful to eat.
- Peppermint Schnapps—Molly gives her Spiked Hot Chocolate a bit of boozy warmth with peppermint schnapps, so a peppermint stick garnish is only fitting (but don’t forget the marshmallows!). Another unexpected hot cocoa ingredient? Coconut milk, which adds full-bodied richness. “Coconut goes well with chocolate and mint, so it really brings this hot chocolate together nicely,” she says.