Hanukah

Potato and Parsnip Latkes

After several days of “let’s make latkes out of anything” including lasagna and mac and cheese, it was time for some “normal” latkes. But not quite normal; parsnips and potatoes are a great combination, so why not potato and parsnip latkes? Parsnips add a nice sweetness that added interest to the latke.

It was another reason to go grab some parsnips from my basement refrigerator! There are still 5 – 10 lbs left from my harvest.

These latkes definitely go well with applesauce.  The original recipe does include a recipe for cinnamon apple sauce, but I did not have the time, so I must admit I used pre-made. The latkes were still wonderful with them.

Potato and Parsnip Latkes

From Food Network Kitchens

1/2 pound Yukon gold potatoes, peeled
1/2 pound parsnips, peeled (from the garden)
1/2 medium onion
1 clove garlic, minced
2 large eggs (locally raised)
2 tablespoons chopped fresh parsley
3 tablespoons all-purpose flour
Kosher salt and freshly ground pepper
Peanut or vegetable oil, for frying

Directions

Grate the potatoes, parsnips and onion using the medium grater attachment of a food processor or the large holes of a box grater.

Squeeze the mixture by the handful over the sink to remove any excess liquid. Mix with the garlic, eggs, parsley and chives in a large bowl, then add the flour and 1/2 teaspoon each salt and pepper.

Shape into 12 thin patties, squeezing to remove any remaining liquid as you form each one; lay on a sheet of parchment.

Heat 1/4 inch of peanut oil in a large skillet over medium-high heat. Fry the latkes in batches until golden brown, 4 to 5 minutes per side.

Drain on paper towels and season with salt while hot. Serve with applesauce and enjoy!

Serves 6 – 8

Categories: Hanukah, Kosher, Parsnips, Recipe, Vegetarian | 1 Comment

Spaghetti Squash Latkes

Spaghetti squash latkes, who would have thought? Zakah Glaser, that’s who; and I thank her for the recipe I found on Chabad.org.

I have to say that these were good the first day, but they were excellent as leftovers.  I have no idea why this was true, but that bodes well for making these in advance for a party or other gathering and then warming them up for serving.

Spaghetti Squash Latkes

Zakah Glaser on Chabad.org

1 spaghetti squash (from Highland Orchards)

1 onion, grated

2 eggs (from Highland Orchards)

1/4 oat bran

1 1/2 tsp. salt

1/2 tsp. black pepper, to taste

Directions

Slice the squash in half, scoop out the seeds, place face up in a baking pan and bake for 1 hour at 450ºF.

Let squash cool, then scoop out squash and mix with remaining ingredients.

Coat skillet with vegetable spray or oil and drop mixture by spoonful into pan. Brown well on both sides. Drain on paper towels.

Serve and enjoy!

Categories: Hanukah, Jewish Holiday, Main Dish, Recipe, Spaghetti Squash, Vegetarian | Tags: | Leave a comment

Jelly Doughnut Challah for Hanukkah

I saw this recipe about 10 months ago, immediately pulled it out and set it on my Hanukkah to-do list. Last year I made the menorah shaped challah.

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But really, what say Hanukkah more than sufganyot – jelly donuts? So, what could be more perfect than a jelly doughnut challah?!

The recipe calls for strawberry jam, but this is Delaware, so I used Beach Plum jelly made by a woman I know (she makes lots of yummy jellies, but the Beach Plum is very special).

One of the things I really like about this recipe is that it uses 1/3 whole wheat flour. This gives the dough has a little substance, balancing the doughnut-i-ness of the challah.


I think this one will become an annual tradition!

Jelly Doughnut Challah for Hanukkah

very slightly adapted from Family Friends Food

165g all purpose flour (1 1/3 cups)

85g whole wheat flour (3/4 cup)

30g superfine sugar (2.5 tbsp)

Pinch or Kosher salt

30g butter (2 tbsp)

1 tbsp dry yeast (15g)

125ml warm water (1/2 cup)

3-4 tbsp strawberry jam (I used Beach Plum)

3-4 tbsp vegetable oil

For the cinnamon sugar

4 tbsp granulated sugar

1/2 tsp ground cinnamon

Directions
Using a stand mixer with the dough hook fitted, mix the flours, sugar, salt, and butter. Set aside.
Mix the yeast with the warm water and stand for 5-10 minutes until foaming. Add to the dry ingredients and mix until smooth – about 10 minutes with the motor at a low setting.
Cover the bowl and place somewhere warm for around 45 minutes or until the dough has risen in size (about doubled). Punch down the dough and tip out onto a lightly floured surface. Cut into 16 pieces.
Flatten a piece between your hands, then place about half a teaspoon of jelly onto it and gather the edges of the dough around the jam.
Pinch and squeeze the edges to seal in the jam, then roll between your hands to form a ball. Set aside and repeat with the remaining pieces of dough until you have 16 jam filled balls.
Place the vegetable oil in a shallow bowl, and mix the cinnamon sugar in another bowl. Roll each ball of dough first in the oil, and then in the cinnamon sugar to coat. Arrange the balls in an 8-inch round baking pan.
Allow the dough to rise again, for around 30 minutes, or until the balls are doubled in size and there are no gaps between them.
Preheat the oven to 350F. Bake the challah for around 25 minutes until it is risen and golden brown. Remove from the oven and allow to cool for a few minutes before removing from the tin.

Pull apart, eat and enjoy!

 

Categories: Bread, Hanukah, Kosher, Recipe, Vegetarian | Leave a comment

Kotlet Latkes – Persian Beef & Potato Patties turned into Latkes!

I really enjoy when I can blend my husband’s Persian foods with Jewish holidays. We found a perfect combination with Kotlets.  Kotlets are a small beef, potato and onion patty that is fried to crispy goodness. As my husband described them to me, his mom made them with potatoes that were mashed. But I have also seen them with grated potatoes.  Next time I will make the mashed potato version, but for our Hanukkah version – grated potatoes it was!

I used advieh and turmeric to get the flavor we wanted. If you do not have advieh, cinnamon is similar, but use less of it.

We ended up with enough to serve 6 – 8 people as a main dish. It was a fun way to start Hanukkah and celebrate our diverse household.

They were gobbled up before I got a good picture of a plate – but we ate them with parsnip fries, cucumber tomato salad and torshi (gardiniera).

Kotlet Latkes

1 – 1 1/4 lbs potatoes

1 large onion

1 pounds ground beef

½ tsp advieh

1 1/2 – 2 tsp turmeric

1/2 – 1 tsp Kosher salt

4 teaspoon freshly ground black pepper

¼ cup oil, more if necessary

Directions

Peel the potatoes and boil in salted water until just tender, about 8 minutes. Allow to cool until you can easily handle them, then grate the potatoes.

Peel and grate the onion, squeeze out the excess water.

Mix all the ingredients (except the oil) together in a large bowl. Use your hands to mix them together really well.

Form the patties by take a handful of the meat mixture, about the size of a large egg, and form it into a flat oval (or egg-shaped) patty. It should be 1/3 – 1/2 inch thick. Repeat until all the meat mixture is made into patties.

Heat ¼ cup oil in a large nonstick or cast iron skillet over medium-high heat. Brown the patties on both sides, about 4 to 5 minutes on the first side, then about 3 minutes on the other side.

Drain on paper towels. Enjoy!

Serves 6 – 8.

Categories: Hanukah, Kosher, Main Dish, Recipe | 2 Comments

Teddie’s Apple Cake

I am on a search for “the” apple cake recipe. I am still not there, but this one comes close – chock full of apples, raisins and walnuts – it is delicious!

It is perfect for Hanukkah, since it is an oil-based batter. That helps give it a crisp outside with moist inside. I love that combination of textures.

I think the only change I will make to the recipe is to chunk the apples instead of leave them as thick slices. I think the cake slices may look a little neater.  But when it tastes this good, who cares!

Teddie’s Apple Cake

from Amanda Hesser 

3 cups flour1 ½ cups vegetable oil

2 cups sugar

3 eggs

1 teaspoon salt

1 teaspoon cinnamon

1 teaspoon baking soda

1 teaspoon vanilla

3 cups peeled, cored and thickly sliced tart apples (from Fifer Orchards)

1 cup chopped walnuts

1 cup raisins

Directions

Preheat oven to 350 degrees. Butter and flour a 9-inch tube pan. Beat the oil and sugar together in a mixer (fitted with a paddle attachment) while assembling the remaining ingredients. After about 5 minutes, add the eggs and beat until the mixture is creamy.

Sift together 3 cups of flour, the salt, cinnamon and baking soda. Stir into the batter.

Add the vanilla, apples, walnuts and raisins and stir until combined. Transfer the mixture to the prepared pan.

Bake for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean.

Cool in the pan before turning out.

Serve at room temperature (also great with ice cream!).

Serves 8-10

Categories: Apples, Hanukah, Kosher, Recipe, Vegetarian | Leave a comment

Broccoli Cheese Latkes

The groundhog had attacked my broccoli, ate all the best parts, but left some leaves. So I left the plants in the garden.  Two months later, I have broccoli!

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These latkes are delicious! I can’t wait to make them again for Hanukah. Tonight we had them with eggs – one of my favorite ways to eat latkes. The bread on the side is a spinach-ricotta stuffed challah, but that would be a story for another day.

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Broccoli Cheddar Latkes

Nina Safar1 lb. of broccoli florets, chopped and steamed (from the garden)
1 russet potato, peeled and grated
1 small onion, diced
1/2 cup of panko crumbs
2 eggs (from Farmer Kim)
1/2 tsp. black pepper
1/4 tsp. salt
1/4 tsp. cayenne pepper
2 tablespoons flour
1 cup of shredded cheddar cheese
1/4 cup canola oil
oil for fryingDirections
Steam and chop the broccoli florets.img_3598

Place in large mixing bowl. Add the grated potato, diced onion, panko crumbs, eggs, pepper, salt, cayenne pepper, flour, cheese and oil.

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Mix well.

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Shape into patties and fry until golden brown.

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Drain on paper towels.

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Serve and enjoy!

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Serves 4 – 5

Categories: Broccoli, Hanukah, Kosher, Recipe, Vegetarian | Tags: , | 2 Comments

Japanese Vegetable Pancake Latkes

I make these latkes when I am craving vegetables and still feeling the need to do the Hanukah olive oil ‘thing.’ I love them.  The recipe comes from Smitten Kitchen, to make it more latke-like and less pancake-y I have reduced the eggs to 4.  The original recipe calls for 6, I like that as well.

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I like making them large, so you eat 1 large plate-sized latke/pancake. And I love the okonomiyaki sauce!

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Yes, that’s boxed mac and cheese with the latke – the joys of having a 6 year old around.

The colors while mixing this were beautiful – cabbage, carrots, kale and scallions…

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While I grow carrots and kale, my kale is all gone and my carrots are too small still. So, the main veggies are not local.

Japanese Vegetable Pancake Latkes

very slightly adapted from smittenkitchen.com 

Pancakes
1/2 small head cabbage, very thinly sliced (5 to 6 cups shreds) (a mandoline is useful here)
4 medium carrots, peeled into ribbons with a vegetable peeler or sliced extremely thin on the mandoline
5 lacinato kale leaves, ribs removed, leaves cut into thin ribbons
4 scallions, thinly sliced on an angle
1 teaspoon kosher salt
1/2 cup all-purpose flour
4 large eggs, lightly beaten (locally raised)
Canola, safflower or peanut oil for frying

Tangy Sauce
1/4 cup ketchup
1 1/2 tablespoons Worcestershire sauce (note: this is not vegetarian)
1/4 teaspoon dijon mustard
1 tablespoon rice cooking wine or sake (I used white wine)
1 teaspoon soy sauce
1 tablespoon honey (local)
1/8 teaspoon ground ginger

Directions

Make the pancakes: Toss cabbage, carrot, kale, scallions and salt together in a large bowl.

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Toss mixture with flour so it coats all of the vegetables. Stir in the eggs.

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Heat a large heavy skillet on medium-high heat. Coat the bottom with oil and heat that too.

To make a large pancake, add 1/4 of the vegetable mixture to the skillet, pressing it out into a 1/2 – to 3/4-inch pancake. Gently press the pancake down flat.

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Cook until the edges beging to brown, about 3 minutes. 30 seconds to 1 minute later, flip the pancake with a large spatula. Cook on the other side until the edges brown, and then again up to a minute more (you can peek to make sure the color is right underneath).

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Regardless of pancake size, you can keep them warm on a tray in the oven at 200 to 250 degrees until needed.

Make the okonomiyaki sauce: Combine all sauce ingredients in a small saucepan and let simmer for 3 to 5 minutes, until smooth and thick.

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Serves 4.

Categories: Carrot, Hanukah, Kale, Recipe, Vegetarian | Tags: , | 2 Comments

Challah Project #15 – Garlic Herb Challah Menorah for Hanukkah

I think Hanukkah may be my favorite time of year. I have been debating how to celebrate it with my Challah. I wanted to start the holiday off with an olive oil challah, but mis-timed my dough starting, so it will have to wait.  So instead I opted for a challah shaped like a menorah.

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To do this, I would need a nice, pliable dough.  So I opted for a garlic & herb challah recipe I had.  It is butter-based, so it is a dairy challah. But you can use any recipe you want. Then came the math… If I divided the dough into thirds, one third would be the longest  and shortest candle-holder ropes.  Another third would be the second- and third-longest.  The final third would be the shamash holder, stem and base as well as all the flames/candles. Once the math was done, making it is rather simple and fun.

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Garlic & Herb Challah

Adapted from Tasteof home.com

4 to 4-1/2 cups all-purpose flour3 Tbsp sugar

1/2 ounce instant yeast

1 tsp dried basil (from the garden)

1 tsp dill weed

1/2 tsp dried oregano (from the garden)

1-1/2 tsp salt

3/4 tsp garlic powder

3/4 cup 2% milk

1/2 cup water

1/4 cup butter, cubed

1 egg (locally raised)

1 Tbsp butter, melted

Directions

In a large bowl, combine 1-1/2 cups flour, sugar, yeast and seasonings.IMG_2306

In a saucepan, heat the milk, water and cubed butter to 120°-130° – til it feels warm on the back of your hand, not too hot. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth.

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Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes. Cover and let rest for 10 minutes.

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Divide dough into thirds. Shape into a braid or, as I did, a  menorah. Cover and let rise until doubled, about 25 minutes.

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Bake at 375° for 20-25 minutes or until golden brown. Brush with melted butter. Remove from pan to a wire rack to cool.

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Makes 1 challah 

Categories: Bread, Hanukah, Recipe | Tags: | 1 Comment

Potato Latkes with Pepper Jack Cheese

I thought I was done with innovative ways to make yummy potato latkes last year when I did the golden latkes with turmeric. But then I saw a little blurb in Food Network Magazine’s 50 cheese appetizers for pepper jack latkes.  Ooh, that was intriguing.  These vie with the spinach, potato and feta latkes for my all time favorite latkes.IMG_8698.JPGWe enjoyed the spiciness the pepper jack added; if you want a milder version, use plain Monterrey jack cheese. The grated carrots added a nice sweetness as well.IMG_8695.JPGThese latkes make a hearty dinner paired with a nice salad.  In this case it was an avocado caesar salad…yum.IMG_8699.JPG

Pepper Jack Potato Latkes

slightly adapted from Food Network Magazine

2 russet potatoes

2 carrots

1 egg, beaten (locally raised)

1 small onion, grated

1 cup pepper jack cheese, shredded

1/3 cup panko breadcrumbs

1 tsp Kosher salt

freshly ground black pepper to taste

safflower oil

sour cream or plain yogurt (we use yogurt)

Directions

Peel and grate the potatoes and carrots. Squeeze dry.IMG_8695.JPG

In a bowl, mix egg, onion, cheese, breadcrumbs, salt and pepper.  Mix in the potatoes and carrots.IMG_8697.JPG

Heat 1/4 inch safflower oil in a cast iron or nonstick skillet over medium high heat. Form potato mixture into pancakes and cook in batches until golden, about 3 minutes per side.IMG_8698.JPG

Serve with sour cream or plain yogurt.IMG_8699.JPG

Serves 4 – 6.

Categories: Carrot, Hanukah, Jewish Holiday, Kosher, Main Dish, Recipe, Vegetarian | Tags: | 1 Comment

Cabbage, Kale & Carrot Latkes

A latke recipe? in October? Really?

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Who says  latkes are only for Hanukkah? Not me.  Pan-fried patties made of vegetables are good any day, especially when the combination of the vegetables results in such a pretty color palette.

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As I have mentioned, the kale in my garden has escaped the jaws of the groundhog.  Looking pretty, isn’t it?

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These latkes are really good. We dove into them so quickly, I actually have no photos of the final plated latkes.

You can eat them with sour cream or other toppings, we had ours with Green Bean Polou (Persian Rice Pilaf), they went very well together. The flavors perfectly when combined in the same bite. I really wish I had a picture for you, but…next time.

Cabbage, Kale & Carrot Latkes
Slightly adapted from Martha Rose Shulman’s Cabbage, Kale & Purple Kale Latkes
5 cups finely shredded cabbage (locally grown)
2 cups finely chopped kale (not Tuscan Kale) (from the garden)
1 1/2 cups carrots, peeled and grated 

1 teaspoon baking powder

Salt to taste

2 teaspoons cumin seeds, lightly toasted and coarsely ground or crushed

3 tablespoons oat bran

3 tablespoons all-purpose flour

3 tablespoons cornmeal

2 tablespoons buckwheat flour

3 eggs, beaten

About 1/4 cup canola oil

Directions

Heat the oven to 300 degrees. Line a sheet pan with parchment. Place a rack over another sheet pan.In a large bowl mix together the cabbage, kale, baking powder, salt, cumin, oat bran, flour, cornmeal and buckwheat flour. Taste and adjust salt.
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Add the eggs and mix together. Let the mixture sit for 5 – 10 minutes, then mix again.IMG_1640

Heat a large heavy skillet (cast iron works well) over medium heat. Take a 1/4 cup measuring cup and fill about 3/4 full with the mixture. Reverse onto the parchment-lined baking sheet. Repeat with the remaining latke mix. You should have enough to make about 15 latkes.

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Add the oil to the pan and when it is hot, transfer a few latkes (probably 4 or 5 will fit) to the pan. Press down with the spatula to flatten. In my 10-inch pan I can cook four at a time without crowding; my 12-inch pan will accommodate four or five. Cook on one side until golden brown, about three to four minutes. Slide the spatula underneath and flip the latkes over. Cook on the other side until golden brown, another three minutes.

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Transfer to the rack set over a baking sheet and place in the oven to keep warm.

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Serve and enjoy!

Serves 5 – 6.

Categories: Carrot, Hanukah, Kale, Kosher, Main Dish, Recipe, Vegetarian | Tags: | 2 Comments

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