December 14th, 2009 by Rocky Mountain Jew
2 Comments Latkes:
Wonderful, classic recipe. The russets worked great. Having no cheesecloth handy, we squeezed out the liquid using a thin cloth napkin. We did, however, continually squeeze out more liquid as we formed each latke. The homemade applesauce was lovely and was the perfect accompaniment to the crispy latkes.
One thing we realized, though, is that there is a genuine skill to frying - one we haven’t quite mastered. It’s a fine balance between keeping the pan the right temperature (and not smoking!) and using the exact right amount of oil. If you’ve got a griddle at home this would be the ideal time to use it. [More...]
December 10th, 2009 by Rocky Mountain Jew
1 Comment With Chanukah just around the corner, it’s to stock up on oil, potatoes, flour, yeast, raspberry preserves, apples - all the ingredients you need for latkes and sufganiyot (jelly doughnuts). In the Rocky Mountain Jew test kitchen, we’re experimenting with recipes found on allrecipes and epicurious. We’re even making homemade applesauce. Make sure to check out allrecipes’ fantastic, step-by-step guide to making perfectly crisp, golden latkes.
Potato Latkes courtesy of allrecipes
2 C peeled & shredded potatoes**
1 T grated onion
3 eggs, beaten
2 TB all-purpose flour
1 1/2 t salt
1/2 peanut or sunflower oil
Place the potatoes in a cheesecloth and wring, extracting as much moisture as possible.
In a medium bowl stir the potatoes, onion, eggs, flour and salt together.
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.
**Readers, help! What are the best potatoes for making latkes? Allrecipes suggest russet. Do you agree?
Serve with Applesauce, easily made by cooking 4 peeled & chopped apples, 1 cup water, 1/3 cup sugar, 1/2 t cinnamon, a good squeeze of lemon juice on a medium heat for 15-20 minutes. Allow to cool then mash with a wooden spoon or potato masher.
Baked Sufganiyot courtesy of epicurious (with adjustments)
1 scant tablespoon (1 package) dry yeast
4 TB sugar
3/4 C lukewarm milk (or warm water for parve)
2 1/2 C all-purpose flour
Pinch of salt
1 t ground cinnamon
2 eggs, separated
2 TB (1/4 stick) butter softened (or margarine for parve)
Raspberry or any seasonal preserves
Sugar (or cinnamon-sugar mix)
2 TB of melted butter
Mix together the yeast, 2 tablespoons of the sugar, and the milk. Let sit to make sure it bubbles.
Sift the flour and mix it with the remaining sugar, salt, cinnamon, egg yolks, and the yeast mixture.
Knead the dough until it forms a ball. Add the butter or margarine. Knead some more, until the butter is well absorbed. Cover with a towel and let rise in a warm place for at least 2 hours.**
Roll out the dough to a thickness of 1/8 inch.
Cut out the dough into 24 rounds with a juice glass, or any object about 2 inches in diameter. Take 1/2 teaspoon of preserves and place in center of 12 rounds. Top with the other 12. Press down at edges, sealing with egg whites. Crimping with the thumb and second finger is best. Let rise for about 30-45 minutes.
Bake at 375 for 8-10 minutes, until the bottoms are just golden. Brush with melted butter and dip into sugar.
**Please note, this recipe originally calls for refrigerating the dough overnight. It also calls for frying and not baking the doughnuts. After comparing with other recipes, we’ve come up with this version, which we’re testing this weekend. Check back on Monday for the results!
For more fried Chanukah delights, including parmesan sweet potato fries and garlic onion rings, order a copy of this week’s special IJN Chanukah edition, by calling (303) 861-2234 or emailing email@ijn.com.
November 25th, 2009 by Rocky Mountain Jew
1 Comment One of our favorite days of the year is coming tomorrow. Thanksgiving is just a wonderful holiday. Cold weather, good food, family, gratitude, what more can you ask for? Of course snow would be perfect, but it looks like this year we’ll have to settle for a cold, sunny Thanksgiving. Not such a bad alternative, huh?
Now we all know what Thanksgiving is really all about – and it’s not the thanks, it’s the food. We here at Rocky Mountain Jew aren’t brave enough to tackle the centerpiece – turkey – so we’ve decided to instead provide you with seasonal recipes for companion dishes. After all, a turkey’s not a turkey if its gravy isn’t seeping into mashed potatoes. [More...]
