Most of the holiday memories I have revolve around traditions of some kind, and many of those involve traditional family handed down recipes. Hanukkah is no exception to this rule. From as far back as I can recall Hanukkah was celebrated in our family with both potato latkes and Sufganiyot (Israeli jelly donuts). So for me it wouldn't be a complete and happy holiday without these things. Now I proudly teach my daughters how to make both of these. From my family to yours, Happy Hanukkah.
Bubbie Leah's potato latke Recipe
Ingredients:
6 potatoes peeled and shredded
1 sweet onion diced finely
2 eggs (lightly beaten)
1 cup all purpose flour
salt & pepper to taste
oil (we prefer to use canola oil for this but any oil would work)
Directions:
Soak your potatoes in cheese cloth to be able to ring out excess moisture for about 1 hour. Remove the potatoes from the excess moisture and combine in a bowl with the diced onion. Mix in the 2 eggs (lightly beaten). Mix well. Salt & Pepper (start with about a pinch of both). Slowly add flour 1 tablespoon at a time until your potato mixture is binding together. Use as much flour or as little flour as necessary to bind your potatoes together.
Heat your oil in your frying pan (I usually use an electric frying pan but you can use any fry pan that you prefer). When your oil is sufficiently hot, drop potato mixture by rounded tablespoon into your oil. Let fry on one side until the side is golden brown. Then flip and fry on the other side for the same length of time. Take out of the fry pan and let cool slightly on some paper-towels (they help absorb any excess oil).
We like to serve them with either apple sauce or sour cream.
Bubbie Faye's Sufganiyot Recipe
INGREDIENTS:
2 cups all-purpose flour, plus more for dusting the baking sheet and rolling out the dough
1/4 cup granulated sugar
1 (1/4-ounce) packet active dry yeast (2 1/4 teaspoons)
1/2 teaspoon fine salt
2 large egg yolks
3/4 cup warm whole milk (105°F to 115°F)
2 tablespoons unsalted butter (1/4 stick), at room temperature
6 cups (1 1/2 quarts) vegetable or canola oil, for frying, plus more for coating the bowl
2/3 cup smooth jam or jellyPowdered sugar, for dusting
Directions:
Place the flour, sugar, yeast, and salt in the bowl of a stand mixer and whisk to combine. Add the yolks and milk and mix, using the hook attachment, on medium-low speed until a shaggy dough forms, about 1 minute. Add the butter, increase the speed to medium high, and mix until the dough is smooth, shiny, and elastic, about 5 minutes.
Coat a large bowl with oil. Form the dough into a ball, place in the bowl, and turn to coat in the oil.
Cover with plastic wrap or a damp towel and let rise in a warm place until doubled in size, about 1 to 1 1/2 hours.
Lightly flour a baking sheet; set aside. Punch down the dough, transfer to a lightly floured work surface, and roll until about 1/4 inch thick. Using a 2-inch round cutter, stamp out as many dough rounds as possible and place on the prepared baking sheet about 1/2 inch apart. Gather the dough scraps into a ball and roll out again, stamping rounds until you have 30 total on the baking sheet. Cover loosely with plastic wrap or a damp towel.
Let rise in a warm place until puffy and about 1/2 inch thick, about 30 minutes.
Place the vegetable or canola oil in a Dutch oven or a large, heavy-bottomed pot and set over medium heat until the temperature reaches 350°F on a candy/fat thermometer. Meanwhile, line a second baking sheet with paper towels and place a wire rack over the paper towels; set aside.
Place the jam or jelly in a piping bag fitted with a 1/4-inch round tip; set aside.Using a flat spatula (don’t use your hands—this will deflate the doughnuts), carefully transfer the dough rounds, one at a time, into the oil. You should be able to fit about 6 at a time, leaving at least 1 inch of space in between and keeping the oil temperature at 350°F. Fry until the bottoms are golden brown, about 1 1/2 minutes. Carefully flip with a fork and fry until the second side is golden brown, about 1 1/2 minutes more. (If air bubbles appear in the doughnuts, pierce with the tip of a paring knife.) Remove with a slotted spoon to the wire rack. Repeat with the remaining dough rounds.
When the doughnuts are cool enough to handle, use a paring knife to puncture the side of each to form a pocket in the center. Place the tip of the piping bag into the pocket and pipe about 1 teaspoon of jam or jelly inside. Dust with powdered sugar before serving.
Showing posts with label Chanukah. Show all posts
Showing posts with label Chanukah. Show all posts
Monday, December 10, 2012
Saturday, December 19, 2009
Getting Grease Stains Out
surrenderedsoul shares a tip that comes in handy during Hanukkah and the holidays. Thank you!!
If your family is anything like mine, then when frying anything a mess is made! I have found over the years the following to hold true in order to get grease stains out of clothing or off of the ceiling. (splatter is a horrible thing!)
To get grease stains out of clothing:
Step 1: Use a papertowel and dab the area to remove as much grease as possible, for freshly stained items. Dab the material on both sides of the garment.
Step 2: Choose a cleaning product. There are two cleaning products which remove grease stains. They are Ivory bar soap or any kind of dishwashing liquid that is made for grease, such as Dawn. If you are using the bar of soap take the soap and wet it slightly. Take the soap and rub it across the stained area and allow it to sit for about five minutes. If you are using the dishwashing liquid, squirt some onto the stain and lightly work the liquid into the stain using your fingertip.
Step 3:Place the item into warm water after using the cleaning product. Allow it to soak about 15 to 30 minutes, depending on the stain. After soaking, place the garment into the washer and wash as normal.
Step 4:After washing check the garment for the stain. If the stain is still present repeat steps 2 and 3. If the stain is gone dry normally
To get grease stains off of the ceiling: Magic Eraser works wonders! I cannot say enough good things about this product. OxiClean also works, but I have found sometimes that OxiClean will alter the color of the paint, so unless you are using a true white paint on the walls, I would suggest the Magic Eraser instead.
Hope your Latkes & Jelly Donuts turn out well! Happy Frying.
If your family is anything like mine, then when frying anything a mess is made! I have found over the years the following to hold true in order to get grease stains out of clothing or off of the ceiling. (splatter is a horrible thing!)
To get grease stains out of clothing:
Step 1: Use a papertowel and dab the area to remove as much grease as possible, for freshly stained items. Dab the material on both sides of the garment.
Step 2: Choose a cleaning product. There are two cleaning products which remove grease stains. They are Ivory bar soap or any kind of dishwashing liquid that is made for grease, such as Dawn. If you are using the bar of soap take the soap and wet it slightly. Take the soap and rub it across the stained area and allow it to sit for about five minutes. If you are using the dishwashing liquid, squirt some onto the stain and lightly work the liquid into the stain using your fingertip.
Step 3:Place the item into warm water after using the cleaning product. Allow it to soak about 15 to 30 minutes, depending on the stain. After soaking, place the garment into the washer and wash as normal.
Step 4:After washing check the garment for the stain. If the stain is still present repeat steps 2 and 3. If the stain is gone dry normally
To get grease stains off of the ceiling: Magic Eraser works wonders! I cannot say enough good things about this product. OxiClean also works, but I have found sometimes that OxiClean will alter the color of the paint, so unless you are using a true white paint on the walls, I would suggest the Magic Eraser instead.
Hope your Latkes & Jelly Donuts turn out well! Happy Frying.
Wednesday, December 16, 2009
Homemade Jelly Dougnuts
surrenderedsoul reflects on the meaning of Hanukkah, her own family's celebration, and a recipe for Jelly Doughnuts that sound very yummy! Thank you!!
One of the beautiful things about the celebration of Hanukkah (or Chanukah if you prefer) being 8 days and nights long, is it allows you time to focus on family and family activities. Or if you are without a family of your own it allows you to take the time out of every day life to do something different.
Many of those that I know who celebrate this holiday enjoy taking time to make homemade jelly donuts. A tried and true recipe that I have used over the years (as have others that I know) is below:
Jelly Doughnuts
Prep Time:3 hrs
Cook Time: approximately 1 hr
Serves: 12 servings.
Ingredients
4 to 4 1/2 cup white bread flour, plus more for dusting (you can use wheat flour but I have found it makes the donuts VERY heavy)
1 teaspoon salt
2/3 ounce (.6 ounce) cake fresh yeast or 1 envelope dry active yeast (2 1/2 teaspoons)
1 cup lukewarm milk (room temperature milk works fine as well)
2 tablespoons sugar, plus more for dusting
2 large eggs, beaten
2 tablespoons unsalted butter, melted and cooled (it is important for the melted butter to be cooled before using)
1/2 cup preserves of choice (our family favorite is raspberry preserves, but any flavor you like will work)
Vegetable oil, for frying
Cinnamon and sugar, for rolling doughnuts
Directions
In the bowl of a mixer, combine 4 cups flour and salt. Add the yeast. In a small bowl, combine the milk and 2 tablespoons sugar. Add with the remaining milk to the flour. (If using dry yeast, mix the yeast with 2 tablespoons of the milk and 2 tablespoons sugar and let sit until foamy, about 5 to 10 minutes and add to the flour.)
Add the eggs and butter to the flour mixture. Begin to mix the ingredients into a soft, but not sticky, dough.
Add a little extra milk, 1 tablespoon at a time. Work in extra flour, 1 tablespoon at a time. Turn the dough out onto a lightly floured surface and knead until smooth and elastic. (You can do this in a mixer fitted with a dough hook.) Transfer the dough to a lightly oiled bowl, cover, and let rise until doubled in size, about 2 hours.
Punch down the risen dough. Turn out onto a lightly floured surface and knead for a few seconds. With a lightly floured rolling pin, gradually roll out the dough to about 1/2-inch thick. When rolling dough, let it rest periodically to relax. Cut out into 3 to 4-inch rounds with a lightly floured biscuit cutter. Re-roll the scraps to make more rounds. Place the doughnuts on lightly floured baking sheets, spacing them apart, and cover lightly with a dry towel. Let rise in a warm spot until doubled in size, about 20 minutes.
Transfer the risen doughnuts to a heavy pot filled 3-inches high with vegetable oil at 350 degrees F. Fry the
doughnuts, a few at a time, until golden and puffed, turning frequently, 5 to 7 minutes.
Lift the doughnuts from the oil using a slotted spoon and roll on a plate lined with granulated sugar and
cinnamon mixed together. Let cool slightly.
fill a pastry bag, fitted with a 1/2-inch round tip with jelly preserves. Insert the tip into the end of each doughnut and pipe approximately 1 to 2 teaspoons preserves into them and serve.
** side note ** it is of course easier to buy bakery fresh jelly donuts, but making them homemade at this holiday has a few benefits. The first is the joy of sharing this baking time with your loved ones. It's fun for kids to help out (well not with the frying part). It also serves as a remembrance of the miracle of the oil lasting for eight days & nights when there was only enough oil for 1 day & night. and it makes the whole house smell yummy.
One of the beautiful things about the celebration of Hanukkah (or Chanukah if you prefer) being 8 days and nights long, is it allows you time to focus on family and family activities. Or if you are without a family of your own it allows you to take the time out of every day life to do something different.
Many of those that I know who celebrate this holiday enjoy taking time to make homemade jelly donuts. A tried and true recipe that I have used over the years (as have others that I know) is below:
Jelly Doughnuts
Prep Time:3 hrs
Cook Time: approximately 1 hr
Serves: 12 servings.
Ingredients
4 to 4 1/2 cup white bread flour, plus more for dusting (you can use wheat flour but I have found it makes the donuts VERY heavy)
1 teaspoon salt
2/3 ounce (.6 ounce) cake fresh yeast or 1 envelope dry active yeast (2 1/2 teaspoons)
1 cup lukewarm milk (room temperature milk works fine as well)
2 tablespoons sugar, plus more for dusting
2 large eggs, beaten
2 tablespoons unsalted butter, melted and cooled (it is important for the melted butter to be cooled before using)
1/2 cup preserves of choice (our family favorite is raspberry preserves, but any flavor you like will work)
Vegetable oil, for frying
Cinnamon and sugar, for rolling doughnuts
Directions
In the bowl of a mixer, combine 4 cups flour and salt. Add the yeast. In a small bowl, combine the milk and 2 tablespoons sugar. Add with the remaining milk to the flour. (If using dry yeast, mix the yeast with 2 tablespoons of the milk and 2 tablespoons sugar and let sit until foamy, about 5 to 10 minutes and add to the flour.)
Add the eggs and butter to the flour mixture. Begin to mix the ingredients into a soft, but not sticky, dough.
Add a little extra milk, 1 tablespoon at a time. Work in extra flour, 1 tablespoon at a time. Turn the dough out onto a lightly floured surface and knead until smooth and elastic. (You can do this in a mixer fitted with a dough hook.) Transfer the dough to a lightly oiled bowl, cover, and let rise until doubled in size, about 2 hours.
Punch down the risen dough. Turn out onto a lightly floured surface and knead for a few seconds. With a lightly floured rolling pin, gradually roll out the dough to about 1/2-inch thick. When rolling dough, let it rest periodically to relax. Cut out into 3 to 4-inch rounds with a lightly floured biscuit cutter. Re-roll the scraps to make more rounds. Place the doughnuts on lightly floured baking sheets, spacing them apart, and cover lightly with a dry towel. Let rise in a warm spot until doubled in size, about 20 minutes.
Transfer the risen doughnuts to a heavy pot filled 3-inches high with vegetable oil at 350 degrees F. Fry the
doughnuts, a few at a time, until golden and puffed, turning frequently, 5 to 7 minutes.
Lift the doughnuts from the oil using a slotted spoon and roll on a plate lined with granulated sugar and
cinnamon mixed together. Let cool slightly.
fill a pastry bag, fitted with a 1/2-inch round tip with jelly preserves. Insert the tip into the end of each doughnut and pipe approximately 1 to 2 teaspoons preserves into them and serve.
** side note ** it is of course easier to buy bakery fresh jelly donuts, but making them homemade at this holiday has a few benefits. The first is the joy of sharing this baking time with your loved ones. It's fun for kids to help out (well not with the frying part). It also serves as a remembrance of the miracle of the oil lasting for eight days & nights when there was only enough oil for 1 day & night. and it makes the whole house smell yummy.
Friday, December 11, 2009
Friday Favorites
With Chanukah now upon us (December 11-19, 2009), surrenderedsoul is sharing her Friday favorites. Thank you!!Chabad.org
This site is great for historical information on Chanukah, as well as fun things like songs, recipes etc. It showcases some videos as well. But it isn't just a great site for Chanukah but for all things Jewish. It breaks all the holidays down into different sections and is a wealth of information.
Torah.org
This site is a bit more religious in it's design and information but is a good source of knowledge for Chanukah facts, Jewish Law, and over all discussions about this holiday and all things Jewish. it even has a section where you can ask a Rabbi any questions you might have that have gone unanswered.
Judaism.com
If you are looking for a website to send religious gifts pertaining to Chanukah or other Jewish holidays, this site is helpful. They have some keepsake items for sale, as well as practical items such as kiddush cups, Challah Boards, and Mezuzahs. A little on the pricey side, but their quality is good and customer service is excellent when needing to return an item.
Torahtots.com
If you are in need of a website to explain Chanukah to children and a place where they can learn while having fun playing games about Chanukah, then this is the site for you. Even my 23 month old daughter enjoys going to this site because the characters are cute. It would also be great for children ages 3 to 10 who can work more independently.
My Jewish Learning.
This site is nice in that if you provide them your email address they will email you a new recipe weekly for your favorite Jewish recipes. As it gets closer to each Jewish holiday the recipes pertain to that holiday. Over the years I have gotten some really great recipes from this site. But what I like most about it is that you just sign up and they do the rest. I don't have to search for anything or try and think up a new dish to make. It is provided for me via email and I just have to open, read, shop, and cook.
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