05 Dec SPECIAL CHANUKAH RECIPES!
INGREDIENTS:
FOR THE GLAZE:
1 1/2 cups confectioners’ sugar
3 1/2 tablespoons whole milk or soy
milk to keep pareve
2 teaspoons vanilla extract
FOR THE DOUGHNUT HOLES:
5 cups vegetable oil, for frying
1 cup milk or soy milk
1 large egg
2 cups all-purpose flour
2 Tablespoons sugar
4 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup (1/2 stick) unsalted
margarine, melted
EQUIPMENT:
Deep-fry thermometer; Small ice
cream scoop
DIRECTIONS:
These delicious bites of doughy goodness are the perfect addition to your Chanukah menu.
MAKE THE GLAZE:
Sift the confectioners’ sugar right into a medium bowl. Slowly stir in three tablespoons of milk
and the vanilla extract. If the glaze isn’t thin enough, stir in 1 extra tablespoon of milk. cover
the glaze with plastic wrap and set it aside.
MAKE THE DONUT HOLES:
Add the vegetable oil to a big, heavy-bottomed pot – attach the deep-fry thermometer to the
pot and begin heating the oil over medium heat to 350oF. Line a baking sheet with paper
towels.
In a small bowl, whisk collectively the milk and the egg.
In a separate medium bowl, whisk together the our, sugar, baking powder and salt. Stir the
milk-egg combination into the dry substances, then stir inside the melted butter, blending till
a tender dough forms .
Once the oil has reached 350oF, use a small ice cream scoop to drop about 1 tablespoon
scoops of dough into the oil, careful now not to overcrowd the pan. Fry the donut holes,
ipping them within the oil, for about 2 minutes or until they are golden brown. the use of a
slotted spoon, switch the doughnut holes to the paper towel-lined baking sheet. Allow the
holes to chill slightly. place a cooling rack atop a baking sheet, then one after the other, dip
the doughnut holes into the glaze and switch them to the rack to allow the excess glaze to
drip o.
POTATO LATKES
INGREDIENTS:
Potato Latkes
1 lb. Russet potatoes, peeled (about 2
medium)
2 large eggs, beaten
1/2 c. flour
1 tsp. salt
1⁄2 tsp pepper
Canola oil, for frying
Homemade Applesauce
3 lbs macintosh apples
2-3 plums or nectarines
1 tsp cinnamon
1 1⁄2 cups water
DIRECTIONS:
What would Chanukah be without Latkes? We hosted a party with the theme latkes and vodkas and have
several varieties of each. Here are some of our favorite latkes along with a recipe for homemade applesauce.
Using the medium holes on box grater or a food processor, grate potatoes. Transfer to a bowl of ice water
until ready to use. Using a clean dish towel, squeeze out as much liquid as possible. In a large bowl, combine
potatoes with eggs, our, and 1 teaspoon salt. In a large skillet over medium-high heat, heat about 1/8” oil
until shimmering. Add a few spoonfuls of potato mixture to the oil and pat down to atten. Fry until crispy
and golden, about 5 minutes per side. Transfer to paper towels to drain. Variations: Sweet Potato Latkes –
use sweet potatoes in place of russet potatoes. Zucchini Latkes – use zucchini in place of russet potatoes
and add 1⁄2 cup additional our. Feel free to substitute your favorite veggies and come up with your own
variations – butternut squash, beet, carrot….
CRANBERRY CAKE
INGREDIENTS:
3 large eggs
2 cups granulated sugar
3/4 cup (1 1/2 sticks) margarine
softened
1 teaspoon vanilla extract
1 teaspoon almond extract
2 cups all-purpose flour
1 teaspoon salt
2 1/2 cups fresh or frozen
cranberries (12 ounces)
DIRECTIONS:
Fresh Cranberries are in season for just a short time. This delicious Cranberry Cake is the perfect way to use them and a great treat for
Chanukah. The best part is that the cake freezes beautifully- so make a double batch and freeze some.
Preheat the oven to 350°F. Lightly grease a 10-inch springform pan. (Or a collection of smaller pans — this make 10 to 12 cups batter.)
Use a stand mixer or hand beaters to beat the eggs and sugar until very smooth and increased in volume. If using a stand mixer, beat
on medium speed for 4 to 7 minutes with the whisk attachment. If using an electric hand mixer, beat on high speed for 6 to 8
minutes. The egg and sugar mixture will double in volume and turn very pale yellow, leaving ribbons on top of the batter when you
lift the beaters. Beat in the margarine, vanilla, and almond extract. Beat for 2 minutes Use a spatula to fold in the our, salt, and
cranberries. The batter will be quite thick. Spread gently into the prepared pan(s). Bake 60 to 80 minutes for the springform. For
smaller pans, start checking after 30 minutes, but expect small loaves to take at least 40 minutes. Tent the cake with foil in the last 30
minutes of baking to keep the top from browning. Cool for 20 minutes then run a knife around the inside edge of the pan and
remove the cake. Cool for an hour before serving.