Sufganiot (Jelly Doughnuts)
Prep Time: 8 minutes
Cook Time: 10 minutes
Rest Time: 20 minutes
Yield: 14 doughnuts
21/2 cups self-rising flour
2 (8-ounce) cartons vanilla low-fat yogurt
2 tablespoons vanilla sugar
6 cups canola oil
3/4 cup confectioners' sugar
1 cup seedless strawberry jelly
1. In a large bowl, place flour, yogurt, vanilla sugar and eggs.
2. Knead until all ingredients are combined and a sticky, doughy batter is formed. Cover with a kitchen towel and let it rest for 15 to 20 minutes.
3. Heat 6 cups canola oil in a 6-quart stockpot, covered, over medium heat.
4. When dough is ready, uncover oil and raise heat to high.
5. Scoop out a tablespoonful of batter and drop in oil. Don't make the doughnuts too big, so they can cook through.
6. You should be able to fry about 7 doughnuts at a time. Using a slotted spoon, turn doughnuts when halfway browned, about 30 seconds to 1minute. Fry for another 2 to 3 minutes or until entire doughnut is deep golden brown and cooked through.
7. Remove doughnuts and let cool on paper towel-lined plates. Repeat previous two steps with remaining batter.
8. Fill a squeeze bottle with jelly and inject a little into each doughnut.
9. Roll each doughnut in confectioners' sugar. Or shake 3 doughnuts at a time in a paper bag filled with confectioners' sugar.
My sister-in-law Carly and I attempted this recipe one Chanukah night when the whole family came over for candle-lighting. Everyone got involved. Some of us were on deep-fry duty, some of us powdered and the rest "quality control" tasted. We all had a blast. There was flour and confectioners' sugar everywhere.
Latkes (Potato Pancakes)
Prep Time: 12 minutes
Cook Time: 18 to 24 minutes
Chill Time: none
Yield: 8 servings
4 medium Idaho potatoes
6 tablespoons canola oil or olive oil
3 eggs, beaten
2 tablespoons matzoh meal
2 teaspoons kosher salt
1/2 teaspoon coarse black pepper
Applesauce or sour cream (optional)
1. Prepare a large bowl filled with cold water
2. Peel potatoes, and as you finish each, place in cold water to prevent browning.
3. Heat oil in a large skillet over medium heat.
4. Cut potatoes lengthwise into halves or quarters so they fit into food processor feed tube. Process potatoes using the blade that creates thin, shoestring-like strips and transfer to a large bowl.
5. Add eggs, matzoh meal, salt and pepper and mix well.
6. Drop 6 to 8 spoonfuls of mixture into hot oil. Using the back of a spoon, pat down each latke to flatten it. Put as many as you can in the skillet without crowding. Putting them too close together will make them soggy.
7. Fry 3 to 4 minutes on each side, until golden and crisp around the edges; repeat procedure until finished with all the batter.
8. Blot excess oil with paper towels.
9. Serve warm with applesauce or sour cream, if desired.
Corn meal is a great substitute for matzoh meal and will also make your latkes nice and crispy.
Just like they used to do it in the old country! These latkes are not loaded with potato starch, flour, baking powder or other non-essential ingredients. My grandfather shared this recipe with me when I told him that I thought his were the crunchiest, lightest and most perfect potato latkes I've ever eaten.
Broccoli and Mushroom Pie
Prep Time: 6 minutes
Cook Time: 1 hour to 1 hour, 15 minutes
Chill Time: none
Yield: 8 servings
1 (10-ounce) box frozen chopped broccoli cuts, thawed and drained
1 (8-ounce) carton fresh sliced mushrooms
1 (9-inch) frozen deep dish prepared piecrust
1 medium onion, diced
1 cup liquid non-dairy creamer
2 tablespoons flour
1 teaspoon salt
1/2 teaspoon black pepper
1. Preheat oven to 375° F.
2. Arrange broccoli and mushrooms in piecrust.
3. In a bowl, place onion, eggs, non-dairy creamer, flour, salt and pepper. Mix to combine. Pour over vegetables.
4. Bake at 375° for 1 hour to 1 and 15 minutes, until mixture is set.
5. Use a pie server to cut into wedge-shaped pieces; serve warm.
Loosely cover with aluminum foil if center is not yet set but crust is browning too fast.