Monday, December 2, 2013

Monday Munchies...Chanukah edition

Today I'm going to share with you some traditional Chanukah recipes.
The first is for potato latkes.  
Basically, hash browns.

We'll start with some traditional latkes...

IMG_3022 

 potato latkes 

http://media-cache-ak0.pinimg.com/originals/52/1b/81/521b81c90a502184cd38f5cda9a705e2.jpg 

And how about for some more exotic options

Who doesn't love baked apples?!?
These look delicious 

  

Mediterranean style-yummy

Mediterranean Latkes 

How awesome is this? I would love to try this-two breakfast classics rolled into one

Breakfast Latkes 

And this last one would have been the ultimate Thanksgivikah option

 IMG_0602 
Via 

Here's a recipe for a simple potato latke, however, if one of these fancy ones tickles your fancy, click on the link.
And don't forget to send some my way!

2 cups peeled and shredded potatoes 
1 T grated onion 
3 eggs, beaten 
2 T all purpose flour 
1 1/2 t salt 
1/2 cup peanut oil

  1. Place the potatoes in a cheesecloth and wring, extracting as much moisture as possible.
  2. In a medium bowl stir the potatoes, onion, eggs, flour and salt together.
  3. In a large heavy-bottomed skillet over medium-high heat, heat the oil until hot. Place large spoonfuls of the potato mixture into the hot oil, pressing down on them to form 1/4 to 1/2 inch thick patties. Brown on one side, turn and brown on the other. Let drain on paper towels. Serve hot!

Another traditional Chanukah recipe is sufganiyot, which means donut.  
You know I love donuts! 
Here's a classic sufganiyot 


סופגניות של פילסברי 

Typically, what you see above are the classic jelly donuts.  
However, because the tradition is to eat oily foods-because the miracle of Chanukah is that the oil lasted for eight nights instead of the predicted one, all donut types are acceptable!!!

 

תאווה לעיניים ולבטן. סופגניות של קונדיטורית שמו 

Time to make the sufganiyot in Jerusalem 
Via 

All of those pictures came from Israel-I've never been in Israel during Chanukah, but they say the donut scene is out.of.control. 
Maybe one year...
And here are some twists on a classic donut 

http://threejanejewelry.files.wordpress.com/2013/11/phpthumb_generated_thumbnail.jpeg 

Again, the perfect Thanksgivikah suganiyot 

 pumpkin-sufganiyot-4.jpg 
1 cup warm milk (110 degrees F/45 degrees C) 
1/3 cup water 
1 egg, beaten
3 T margarine, melted 
3/4 cups white sugar 
4 1/2 cups bread flour 
1 t salt 
1 1/2 t ground nutmeg 
1 T active dry yeast
3/4 cup any flavor fruit jam
2 quarts vegetable oil for frying 

  1. In a bread machine pan add the milk, water, beaten egg, melted butter, sugar, bread flour, salt, nutmeg, and yeast in the order recommended by the manufacturer. Set machine to the sweet dough cycle (see Editor's Note for using your stand mixer).
  2. Once the dough cycle is completed, turn the dough out onto a floured board and let it rest for 10 minutes.
  3. Roll the dough out to a 1/4-inch thickness. With a floured cookie cutter, cut into 2 1/2-inch rounds.
  4. Place 1/2 teaspoon jam or jelly in center of half of the rounds. Moisten edges with cold water; top with the remaining rounds, pinching edges together firmly. Place the sealed doughnuts on an greased baking sheet. Cover and let rise until doubled in a warm place, about 45 minutes.
  5. Heat oil in deep fryer to 375 degrees F (175 degrees C). Fry one layer of doughnuts at a time. Turn doughnuts as they rise to the surface until golden brown, about 2 to 3 minutes. Remove from oil, being careful not to poke doughnuts. Drain onto paper towels and toss with sugar, if desired. 

To make this in a stand mixer:


To make this recipe in a stand mixer, combine all of ingredients for the dough in the mixing bowl except for the melted butter. Mix on low speed using the dough hook, scraping the dough down occasionally, for 10 minutes. Add the melted butter and mix for an additional 5 minutes. Transfer the dough to a greased bowl, cover it with plastic wrap and a kitchen towel, and allow it to rise until doubled, about 1 hour. Transfer the dough to a floured surface, roll it out with a rolling pin, and let it rest for 10 minutes. Roll the dough out again to 1/4-inch thickness and proceed with the recipe.


I plan on trying out some potato latkes tomorrow, and some sufganiyot on the last night, Wednesday night.  
I have a small cheat that will come in handy, so stay tuned! 

Any Chanukah recipes you'd be interested in trying? 

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