Chanukah, The Culinary Connoisseur
Chanukah Traditions
06
Dec
Dec
Of course we are all going to be frying (or buying) basic
jelly doughnuts and flat potato latkes—after all, it’s tradition! Over the
years we have given you lots of recipes for simple Chanukah treats along with
more complicated dishes. Some prefer the classics and others go for the new and
updated. Whichever you choose, your family is sure to be pleased. The most
important tradition of all is getting together with your loved-ones and
celebrating both the miracle of Chanukah and the miracle of family.
jelly doughnuts and flat potato latkes—after all, it’s tradition! Over the
years we have given you lots of recipes for simple Chanukah treats along with
more complicated dishes. Some prefer the classics and others go for the new and
updated. Whichever you choose, your family is sure to be pleased. The most
important tradition of all is getting together with your loved-ones and
celebrating both the miracle of Chanukah and the miracle of family.
For the dough:
6 cups flour
1 tablespoon instant yeast
1 ½ cups whole milk (cold)
1/3 cup sugar
¼ cup canola oil
2 eggs
1 tablespoon garlic powder
2 teaspoons kosher salt
For the filling:
1 pint cherry or grape tomatoes
2 tablespoons extra virgin olive oil
1 tablespoon dried oregano
3 cubes frozen basil
½ teaspoon crushed red pepper
1 teaspoon kosher salt or to taste
8 ounces shredded mozzarella
In the bowl of a mixer, combine all dough ingredients. No
need to proof the instant yeast. Mix at low speed for 5 minutes or until
smooth. Remove from mixer and place in an greased bowl. Cover with plastic wrap
and place in the refrigerator overnight.
need to proof the instant yeast. Mix at low speed for 5 minutes or until
smooth. Remove from mixer and place in an greased bowl. Cover with plastic wrap
and place in the refrigerator overnight.
To make the roasted tomatoes, preheat oven to 300 F. Line
a sheet pan with foil and place tomatoes on the pan, drizzle with oil and
sprinkle with herbs, salt and pepper. Roast until tomatoes are blistered, about
45 minutes. Remove from oven and cool. Transfer tomatoes with oil and
seasonings to a container and refrigerate until needed.
a sheet pan with foil and place tomatoes on the pan, drizzle with oil and
sprinkle with herbs, salt and pepper. Roast until tomatoes are blistered, about
45 minutes. Remove from oven and cool. Transfer tomatoes with oil and
seasonings to a container and refrigerate until needed.
Remove the dough from the fridge and let it come back to
room temperature, about 1 hour.
room temperature, about 1 hour.
Divide dough into 12 equal pieces. Working with 1 piece
at a time, roll it out to a 4-5” circle. Place 2-3 marinated tomatoes on the
dough round and add 2 tablespoons of shredded mozzarella. Bring up the edges to
form a ball around the filling, rolling gently on a floured surface to help
shape it. Set aside. Repeat with remaining dough.
at a time, roll it out to a 4-5” circle. Place 2-3 marinated tomatoes on the
dough round and add 2 tablespoons of shredded mozzarella. Bring up the edges to
form a ball around the filling, rolling gently on a floured surface to help
shape it. Set aside. Repeat with remaining dough.
Preheat oven to 350 F. Prepare a cooling rack over a
sheet pan lined with paper towel.
sheet pan lined with paper towel.
Heat 3-4 inches of oil in a 6 quart stockpot until it
reaches 325 F on a deep-fry thermometer. Place 3-4 doughnuts in the oil and fry
until golden, about 5-6 minutes. Remove from oil and place on the rack. Repeat
with remaining doughnuts.
reaches 325 F on a deep-fry thermometer. Place 3-4 doughnuts in the oil and fry
until golden, about 5-6 minutes. Remove from oil and place on the rack. Repeat
with remaining doughnuts.
Place rack and baking sheet in the oven and bake 10-12
minutes until the inside of the doughnuts is cooked through. Serve.
minutes until the inside of the doughnuts is cooked through. Serve.
This recipe uses our famous crispy latke recipe—with
an added surprise center!
an added surprise center!
For the pulled beef:
1 small oyster steak or London broil (less than 12
ounces)
ounces)
1 cup hickory barbecue sauce
For the latkes:
4 medium russet or new potatoes
2 medium onions
3 eggs
2 teaspoons kosher salt
1/2 teaspoon black pepper (fresh is best)
2 medium onions
3 eggs
2 teaspoons kosher salt
1/2 teaspoon black pepper (fresh is best)
Canola or peanut oil for frying
Preheat oven to 350 degrees F. Place steak in a small baking pan. Season
with salt and pepper, rubbing it in well. Pour the barbecue sauce over the meat
and bake, covered, 1 hour or until fork tender. Shred using 2 forks.
with salt and pepper, rubbing it in well. Pour the barbecue sauce over the meat
and bake, covered, 1 hour or until fork tender. Shred using 2 forks.
Peel potatoes and place in cold water until you are ready
to use them. Peel onions.
Shred potatoes, alternating with the onions. The juice in the onions will help
keep the potatoes from turning brown. After all your potatoes are shredded or
grated, place them in the center of a clean dish towel that has been set over a
bowl. You may be able to do this in one batch, or divided into two or
more. Fold the towel lengthwise over the potatoes and twist the ends as
tightly as you can over the sink or bowl. Squeeze out as much liquid as
possible. Return potatoes to bowl. Add the eggs, salt and
pepper.
to use them. Peel onions.
Shred potatoes, alternating with the onions. The juice in the onions will help
keep the potatoes from turning brown. After all your potatoes are shredded or
grated, place them in the center of a clean dish towel that has been set over a
bowl. You may be able to do this in one batch, or divided into two or
more. Fold the towel lengthwise over the potatoes and twist the ends as
tightly as you can over the sink or bowl. Squeeze out as much liquid as
possible. Return potatoes to bowl. Add the eggs, salt and
pepper.
Prepare a cooling rack set over a paper towel-lined sheet
pan.
pan.
Heat 3-4” oil in a 4-6 quart stock pot. Heat the oil
to 325 degrees F on a deep fry thermometer. Scoop
up approximately 1/4 cup of batter in your hand or a scoop. Place 1 teaspoon pulled beef in the center
and bring the potato shreds around the filling. Roll it lightly in your hands
to shape. Place in the pan. Cook 5-7 minutes on each side, or until
golden. Remove from oil and place on the rack to cool.
to 325 degrees F on a deep fry thermometer. Scoop
up approximately 1/4 cup of batter in your hand or a scoop. Place 1 teaspoon pulled beef in the center
and bring the potato shreds around the filling. Roll it lightly in your hands
to shape. Place in the pan. Cook 5-7 minutes on each side, or until
golden. Remove from oil and place on the rack to cool.
If not serving immediately, reheat in a 350 degree oven
for 5-6 minutes.
for 5-6 minutes.
Yield 12-15 stuffed latkes