Chanukah with
FRIED ONION CHREMSLACH Serves: 8 Recipe by: Shifra Klein @shifraklein Chremslach is essentially a mashed potato latke, which means this dish is an excellent 2-in-1 recipe. The base of the latkes can be used as awesome mashed potatoes; once fried, they can be served as any latke would, with sour cream, onion dip or topped with fresh salad or salsa.
• 6 Russet potatoes, peeled and cut into chunks • 4 teaspoons kosher salt, divided • 1 stick Betterine, divided • 1 large Spanish onion, finely diced • ½ teaspoon freshly ground black pepper • ½ cup chives, minced • 2 eggs, beaten • ¾ cup flour Add potatoes and 1 teaspoon salt to a pot and cover with water. Simmer until potatoes are fork tender, about 30 minutes. Drain and return potatoes to pot. Heat half a stick of Betterine in a sauté pan over medium-high heat. Add onions and 1 teaspoon salt; sauté for 5 minutes. Lower to medium heat and cook for 20 minutes. Heat pot with potatoes over low heat so excess liquid cooks out. Add fried onions, remaining salt and black pepper. Mash until smooth. Set aside to cool. Add chives, beaten eggs and flour. Heat remaining Betterine in sauté pan over medium-high heat, scoop about ¼ cup potato mixture into pan and fry for 2 minutes or until golden brown; flip and fry another 2 minutes. Serve hot or room temperature.
LEMON CURD DONUTS Makes: 12 donuts Recipe by: Esther Mendelevich @the_culinary_trio There are some flavors that truly remind us of summer, even on the gloomiest of winter days. Lemonade conjures up images of sitting outdoors with the sun shining on your face, while holding an ice cold lemonade in your hand, enjoying the blissfulness of summer. When I was creating this donut flavor I wanted to recreate the feelings of those carefree days, even during the hectic Chanukah season.
For the Curd: • 3 eggs • 1 tablespoon lemon zest • 1 stick Betterine, cut into small cubes • ¾ cup sugar • ¾ cup fresh lemon juice (from approximately 4 lemons) For the Glaze: • 4 tablespoons Betterine, melted • 2 cups confectioners’ sugar • 2-3 tablespoons soy milk For the Donuts: • 12 prepared sufganiya-style donuts (recipe on following page) To make the lemon curd, place eggs, lemon zest, Betterine, sugar and lemon juice to a medium saucepan and whisk slightly to break up the eggs. It is important to use a silicone (non metal) whisk to avoid any metallic taste in your curd. Place saucepan over medium-low heat and whisk continuously until mixture thickens, about 10-15 minutes. Remove from heat. Submerge pot into a bowl of ice and continue whisking until mixture cools so that the eggs don’t curdle. For an extra smooth curd, strain through a fine mesh sieve. To make the glaze, whisk Betterine and confectioners’ sugar in a bowl. Add milk 1 tablespoon at a time and whisk thoroughly until combined. Continue adding milk until desired consistency is reached. To assemble, fill each donut generously with curd and coat the tops with glaze.
DONUT SUGAR COOKIES Makes: 3 dozen cookies Recipe by: Naomi Elberg @naomi_tgis Cookie Dough: • 2 sticks room temperature Betterine • 1 cup sugar • 1 egg • 2 teaspoons non-dairy whipping cream or non-dairy milk • 1 teaspoon almond or vanilla extract • 3 cups all purpose flour • ½ teaspoon sea salt • Confectioners’ sugar for rolling/dusting work surface Add Betterine and sugar to the bowl of a stand mixer and cream together using a paddle attachment. Scrape down sides of bowl as needed. Add egg, whipping cream and vanilla extract and mix until fully combined. Slowly add 3 cups of flour and additional teaspoon cream, if dough seems dry. It should come together into a cohesive ball of dough. Dust surface with confectioners’ sugar and lightly knead dough with your hands. If dough is too sticky, add more flour as needed. Sandwich dough between 2 sheets of flour dusted parchment paper. Roll gently with a rolling pin to approximately ½ -¾-inch thickness and use a round cookie cutter to cut out circles. Use a donut cutter, the dull end of a wooden BBQ skewer, a drinking straw or a small paring knife to form another hole in the center of the cookie to resemble a donut. Preheat oven to 350°. Transfer the sheet of parchment to a metal baking sheet and bake for 12-15 minutes, until bottom of cookie is golden brown. Cool on cookie racks. Once cool, glaze cookies. Note: Dough freezes well; once dough comes together, you can divide it into 2 portions and freeze for later use. Each portion of dough will make 1 ½ dozen cookies.
Chocolate Glaze: • 1 stick Betterine • 2 cups finely chopped semisweet chocolate • ¼ cup non-dairy whipping cream • 1 tablespoon light corn syrup • 2 teaspoons vanilla extract • 2 cups confectioners’ sugar, sifted To Glaze: Melt Betterine in a medium saucepan over medium-low heat. Add chocolate, cream, corn syrup and vanilla and stir until smooth. Remove from heat and add 2 cups confectioners’ sugar, stirring until combined. To glaze baked cookies you will need: • Warm glaze • Cooling rack set over a parchmentlined baking sheet below to catch drips • Assorted sprinkles • Custard and jelly (use a piping bag offset spatula or spoon to spread) • Confectioners’ sugar for dusting Dip cookies in glaze. Place on cooling rack and add sprinkles right away before glaze sets. For sandwich donut cookies, spread or pipe jelly on the flat surface of the cookie and sandwich with another cookie. Dust with confectioners’ sugar.
YEAST DONUTS Makes: 12 donuts Recipe by: Shifra Klein @shifraklein • 1¼ cups warm water • 1¼ tablespoons dry yeast • 1 teaspoon sugar • ⅓ cup sugar • ¼ cup room temperature Betterine • 1 teaspoon vanilla extract • 1 egg • 4 cups all-purpose flour, plus more for dusting • ½ teaspoon kosher salt • Oil for frying • Confectioner’s sugar, for dusting • Favorite jam, for filling Combine warm water, yeast and sugar in the bowl of a stand mixer fitted with a paddle attachment and set aside until yeast starts foaming at the surface, about 10 minutes. Add Betterine, egg and vanilla extract and mix until combined. Switch to the dough hook attachment and slowly add flour; mix for 5 minutes on medium speed. Cover bowl with plastic wrap and allow to rise until doubled in size, about 1½ hours. Dust a work surface with flour and punch down dough; roll out to ¾-inch thickness, then cut donuts into desired shape and size. You can use a donut cutter, cookie cutter or glass cup. Cover loosely with a dish towel and allow to rise until doubled in size, about 30 minutes. Heat oil in a large pot (enough to come halfway up) or deep-fryer to 350/360°F. Fry donuts until golden brown, about 3 minutes, then flip and fry for 1 additional minute. Transfer to a cooling rack. Dip donuts into glaze and serve hot or allow to cool and serve at room temperature. Store in airtight container for 24 hours. You can also fill donuts with jam and dust with confectioners’ sugar.