09 Dec SPECIAL CHANUKAH RECIPES:
EASY HOMEMADE DONUT HOLES
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 off.
CHANUKAH GELT COOKIES
INGREDIENTS:
2/3 cup unsalted margarine ,
softened to room temperature
2/3 cup white granulated
sugar
1 1/2 teaspoons pure vanilla
extract
1/4 cup cornstarch
1 2/3 cup all-purpose flour,
plus 1-2 tablespoons as
needed
1-2 tablespoons milk * (use
soy milk to keep pareve)
optional and only as needed
add a little bit at a time
DIRECTIONS:
These traditional thumbprint cookies become a family favorite for Chanukah when you use a piece of chocolate gelt in the center
Preheat oven to 375 F degrees. Line 2 large baking sheets with parchment paper or a silicone mat. Set aside.
In the bowl of a stand mixer or using a hand mixer on medium speed, cream margarine and sugar together until smooth and creamy (about
5-6 minutes). Mix in vanilla and beat until combined, scraping down the sides and the bottom of the bowl as needed. Turn mixer o then
slowly add in cornstarch and our. Turn mixer back on low and beat until the dough starts to crumble and clump together. If dough seems too
wet – add more our (1 tablespoon at a time up to 2 tablespoons). If dough is too wet, add 1-2 teaspoons milk. Turn mixer o and gather the
dough with your hands to press the dough down and together while kneading and squishing the dough with your palms to form a big ball.
This might take about 2 minutes. The warmth from your hands will soften the dough and form together. Pick o 1″ pieces and roll and squish
tightly into round cookie dough balls (you can roll them in granulated sugar for an extra crunch and sheen if desired) and place about 1.5″
apart onto prepared baking sheets. Make an indentation with thumb or using a 1/4 teaspoon in the center of each dough ball. Bake in
preheated oven until set but still pale & not golden, about 10 – 12 minutes. Be careful not to overbake, as the cookies will continue cooking as
they are cooling. Remove from oven and indent center again if necessary. Dough will continue to cook as it cools. Press chocolate gelt coin into
indentation. Allow to dry on the baking sheet for 5 minutes then transfer to a wired cookie rack to cool completely.
POTATO LATKES
INGREDIENTS:
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….