Holidays At-Home | Family faves, Epicurized
We love to see Epicure Consultants and Customers use our products to make family favourites. To Epicurize those recipes that have been passed down to give them a good food, tasty twist! Recently some of our Consultants were chatting about Hanukkah recipes in our online community, and Epicure Leader Cari-Lynn Fisher volunteered to share some of the recipes she makes every Hanukkah, with Epicure products. Enjoy!
Sufganiyot (Israeli Donuts)
Sufganiyot are pillowy donuts that are eaten in Israel and around the world during Hanukah.
Servings: 24
Prep Time: 30 Minutes Cook Time: 15 Minutes
Total Time: 45 Minutes, plus 1 to 2 hours for the dough to rise
INGREDIENTS
1 cup warm water, heated to about 110°F 1 tablespoon rapid rise or active dry yeast
3 cups all-purpose flour 1/4 cup confectioners' sugar, plus more for coating
3/4 teaspoon salt 1/2 teaspoon epicure Apple Pie Spice (or Pumpkin Pie Spice)
2 large egg yolks 2 tablespoons vegetable oil, plus about 2 quarts more for frying
1 teaspoon vanilla extract About 1 cup jam or jelly (or custard, Nutella, pudding, pumpkin butter, apple butter, dulce de leche, etc.), for filling
Summer Berry Dip Mix, Cocoa Crunch, Apple Pie Spice, Pumpkin Spice, and powdered sugar (for dipping/coating)
INSTRUCTIONS
1. Combine the water and yeast in a small bowl & let sit until foamy, approximately 5 minutes.
2. In a large bowl, combine the flour, confectionery sugar, salt, and Epicure Apple Pie Spice (or Pumpkin Pie Spice). Whisk to combine and set aside.
3. Add the egg yolks, 2 tablespoons of oil, and vanilla to the water/yeast mixture and whisk with a fork until combined.
4. Add the liquid mixture to the flour mixture and stir with a rubber spatula until the dough comes together. It should be a bit sticky. Cover the bowl with plastic wrap (no need to clean it first) and let the dough rise on the countertop until doubled in size, 1 to 2 hours.
5. Line a baking sheet with a few layers of paper towels. Line another baking sheet with an Epicure Sheet pan liner and dust heavily with flour.
-Generously dust a clean countertop and your hands with flour. Scrape the dough out of the bowl onto the counter and dust the dough with flour. Pat the dough into a 1/4-in-thick rectangle (it should be about 10 x 12-inches in size), making sure the bottom doesn't stick and adding more flour to the counter and your hands as needed.
-Using a pizza wheel or very sharp knife, cut the dough into 24 two-inch squares and transfer to the floured baking sheet, leaving a little space between the squares. Sprinkle the squares lightly with flour.
6. Add oil to a large Dutch oven or heavy pot to measure about 2 inches deep and heat over medium heat to 350°F. Place 6 dough pieces in the oil and fry until golden brown, about 3 minutes, flipping halfway through frying (I use wooden chopsticks to flip) Adjust the heat, if necessary, to maintain the oil temperature between 325°F and 350°F. Using a slotted spoon, transfer the donuts to the paper towel-lined baking sheet. Repeat with the remaining donuts.
7. When the donuts are cool enough to handle, use a paring knife to puncture the side of each to form a pocket in the center. Place the tip of a piping bag into the pocket and squeeze 1 to 2 teaspoons of filling (jam, jelly, etc.) inside.
8. Roll the warm donuts in confectionary sugar (with Epicure Apple Pie Spice, Pumpkin pie spice) or in Epicure Summer Berry or Cocoa Crunch. Serve warm.
Homemade Apple Sauce
INGREDIENTS
Apples 4-6 medium/large Epicure Apple Pie Spice
INSTRUCTIONS
1. Chop and Peel the apples (unless you have a foley mill, no need to peel if you have a foley mill)
2. Put the apple chunks in the Epicure Multi-purpose steamer. Cook in the microwave for 5-7 minutes
3. Once softened, drain any liquid and puree (or run thru the foley mill)
4. Add 1 tsp of apple pie spice or more depending on your tastes. If not sweet add 1 tsp of brown sugar
Potato Latkas
INGREDIENTS
4 medium potatoes, peeled and cut into chunks** 1 medium onion, peeled and quartered
2 tbsp matzo meal, or more as needed 2 large eggs
1/4 cup olive oil, or more as needed Epicure Salt and pepper to taste
Applesauce and sour cream for serving ** can replace the potatoes with zucchini, sweet potato, beets or carrots
INSTRUCTIONS
1. Shred the potatoes and onion and place in a large bowl, add eggs and matzah meal and ¼ tsp salt & pepper. If it is too wet add more matzah meal, 1 tbsp at a time till it is a moist, not too dry mixture.
2. Line a pan with an Epicure Sheet Pan liner and place a cooling rack on top
3. Heat oil in a skillet over medium heat. Scoop up about 1/3 cup of the potato mixture per latke, and place into the hot oil. Fry the patty until brown and crisp on the bottom, flip it and cook the other side until brown, 2 to 3 minutes per side. (If the potato mixture doesn't hold together, stir in more matzo meal by the tablespoonful till the mixture holds.) Don’t overcrowd the pan, or they won’t cook evenly.
4. Make patties with the rest of the potato mixture, adding oil as needed. Place fried latkes on a Cooling Rack. Sprinkle with more salt to taste, if desired. Serve with applesauce or sour cream
Happy Hanukkah!
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