Currently browsing tag

Hanukkah

sufganiyot

Fresh yeast sufganiyot — Hanukkah donuts

I’m going to admit it — I’m not into Roladin donuts. We may have another week to go until Hanukkah begins, but the Roladin donuts have been out in force for a while now, due to popular demand (and marketing). I must be the only person in the country who …

Sfenj, Moroccan donuts

Sfenj, Moroccan donuts

Sfenj are marvelous in the way that only freshly baked yeast pastries know how. This modest dessert had top American chefs waxing poetic over the wonders of traditional foods, and understandably so. Back story: Four well-known American chefs were at an army base in the Golan, whipping up dinner for …

latkes

Latkes with leek, celery and baharat

It’s the first day of December, the weather is balmy, and it’s also the first night of Hanukkah. The winter festival of lights came as somewhat of a surprise this year — I knew it was approaching, and I saw the growing quantities of jelly donuts at all the bakeries, …

sweet-potato-pancakes

Orna & Ella’s sweet potato pancakes

I guess I lack holiday spirit. It’s Hanukkah, but I haven’t been able to get in the mood for grease. After making six types of latkes last year, and frying them in more than enough oil to keep a hanukkiyah burning for eight days, I went a different route this …

latkes-2-1

Latke bonanza, part 2

This Hanukkah, we wound up making more than 7 kilos of latkes. Indeed, the holiday isn't even over yet, but I think I've had enough fried food for oh, say, the next year. Anyway, in the course of these 7+ kilos, we quite refined our latke-making technique, and came out …

latkes1

Latke bonanza

I could never really get that excited about latkes, which I’d mostly experienced as patties of fried mashed potatoes. After all, I wouldn’t eat oily, soggy potatoes on other days of the year, so what made Hanukkah any different? But this year, I decided it didn’t have to be like …