Guest guest Posted December 7, 2001 Report Share Posted December 7, 2001 The following three Hanukkah recipes were published in the Boston Globe two days ago. They were formatted by James Dykstra, and with his permission, we can share them on our list. Best regards, Eruna * Exported from MasterCook Mac * Fried Honey Puffs (Hanukkah Bimuelos) Recipe By : Gloria Kaufer Greene, " New Jewish Holiday Cookbook " Serving Size : 28 Preparation Time :0:00 Categories : Desserts Holidays Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- FOR THE BATTER: 1 packet active dry yeast 1/2 teaspoon granulated sugar -- plus 1 tablespoon granulated sugar 1 cup warm water -- divided 1 large egg -- lightly beaten 2 cups unbleached all-purpose flour 1/4 teaspoon salt vegetable oil -- for frying FOR THE HONEY SYRUP: 1 cup sugar 3/4 cup water 1/2 cup honey 3 tablespoons orange juice FOR THE BATTER: 1. In a medium bowl, mix together the yeast, half-teaspoon sugar, and half cup of the water. Let the mixture rest for about 5 minutes or until frothy. 2. Stir in the egg, flour, salt, and the remaining 1 tablespoon sugar and half-cup water. The batter should be smooth, fairly loose, and sticky. Cover the bowl with a clean dish towel and let the batter rise until it has doubled in bulk, about 1 hour. 3. In a large saucepan or Dutch oven, add 1 1/2 to 2 inches of oil. Heat the oil until it's very hot, about 375 degrees. 4. Give the batter a quick stir. Use a soup spoon to scoop up about a half-tablespoon of batter. Push the batter off the spoon with your finger (or use another spoon dipped in the oil), and gently drop it into the hot oil. Add more spoonfuls of batter to the oil, but don't crowd the pan. 5. Fry the puffs, turning them occasionally with tongs or a slotted spoon, about 3 minutes or until they are golden brown on all sides and very crisp. (Cut into one to make sure the inside is cooked.) When they're ready, use tongs to transfer the puffs to a plate lined with paper towels. Repeat with the remaining batter. 6. Serve the puffs as soon as possible after frying for the best taste and texture. Have your guests drizzle honey syrup over their puffs. FOR THE HONEY SYRUP: In a medium saucepan, combine the sugar, water, and honey. Bring to a boil, stirring, until the sugar dissolves. Reduce the heat to moderate and simmer, uncovered and undisturbed, for 5 minutes. Remove from the heat and stir in the orange juice. Cool to room temperature. Source: " Boston Globe, December 6, 2001 " MC Formatted by James Dykstra - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 52 Calories; less than one gram Fat (3% calories from fat); 0g Protein; 13g Carbohydrate; 6mg Cholesterol; 22mg Sodium NOTES : When these yeast-raised fritters hit the hot oil they puff up quickly to almost twice their size. The batter can be made a few hours ahead and refrigerated after it rises. Makes about 28 puffs. _____ * Exported from MasterCook Mac * Squash Fritters Recipe By : " Cucina Ebraica " by Joyce Goldstein Serving Size : 6 Preparation Time :0:00 Categories : Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 pounds butternut squash 2 cups milk -- or as needed 1 1/2 cups all-purpose flour -- or more as needed 2 teaspoons baking soda -- dissolved in 2 teaspoons water 2 large eggs 2/3 cup granulated sugar 1/3 cup golden raisins 1/2 cup pine nuts -- toasted 1 medium orange -- zest grated 1 pinch salt peanut or vegetable oil -- for frying confectioners' sugar Don't make these fritters too large or the center won't cook fully. 1. Halve the squash, scoop out and discard the seeds and fibers, peel, and cut into half-inch dice. You should have 3 to 3 1/2 cups. 2. Place the squash in a saucepan and add enough milk to cover. Place over medium heat, bring to a simmer, and cook until squash is very soft, about 30 minutes. 3. Stir with a wooden spoon until smooth. 4. Add the flour, and stir until the mixture is thick, about 5 minutes, adding a little more flour if needed to bind. Beat in the dissolved baking soda, then the eggs, one at a time, beating well after each addition. 5. Add the salt, sugar, orange zest, raisins, and pine nuts. Remove from the heat, and let stand for 15 minutes at room temperature. (The batter can be made ahead and refrigerated; bring to room temperature before frying.) 6. In a large, heavy saucepan, add 3 inches of oil. Heat the oil to about 375 degrees. Working in batches, drop the batter by teaspoonfuls (about 1-inch size) into the hot oil. Don't make the fritters too large or the center won't cook fully. Fry until golden, about 3 minutes. 7. Use a slotted spoon to transfer the fritters to a plate lined with paper towels. Serve right away with a dusting of confectioners' sugar, or place the fritters on a baking sheet and keep them warm in a low oven until they're all cooked. Source: " Boston Globe, December 6, 2001 " MC Formatted by James Dykstra - - - - - - - - - - - - - - - - - - Per serving: 395 Calories; 10g Fat (21% calories from fat); 11g Protein; 70g Carbohydrate; 72mg Cholesterol; 505mg Sodium _____ * Exported from MasterCook Mac * Tremont 647 " tater Tots " Stuffed With Fontina Cheese Recipe By : Andy Husbands, Tremont 647 in Boston Serving Size : 16 Preparation Time :0:00 Categories : Appetizers Hot Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large baking potatoes 3 tablespoons black truffle oil -- optional 2 ounces fontina or sharp cheddar cheese -- cut into 16 half-inc 2 tablespoons all-purpose flour kosher salt and black pepper vegetable oil -- for frying Husbands adds black truffle oil to his potato, fritters but the flavoring is optional. (You can also omit the cheese, if desired.) 1. Place the potatoes in a pot with enough cold water to cover them. Bring to a boil, and cook until the potatoes are just cooked through, about 20 minutes. Drain the potatoes, and cool to room temperature. 2. Place the cheese in a small bowl, and sprinkle with 2 tablespoons of the truffle oil, if using. 3. Peel the potatoes, and grate them on the large holes of a box grater set in a large bowl. Sprinkle with flour, the remaining tablespoon of truffle oil, and salt and pepper to taste. Mix well, and divide the mixture into 16 mounds. 4. Flatten each mound, and place a piece of the cheese in the center. Wrap the potato around the cheese to form a later-tot-like cylinder. Make sure the cheese is fully enclosed, or it will leak out in frying. (The tots can be assembled a few hours ahead and refrigerated on a baking sheet.) 5. In a large saucepan or Dutch oven, heat 3 inches of vegetable oil to 350 degrees. Working in batches, fry the tater tots until they're golden brown, about 2 to 3 minutes. Use a slotted spoon or mesh strainer to remove tots when done, and drain on plate lined with paper towel. Season with salt and pepper and serve at once. Makes 16 tots. Source: " Boston Globe, December 6, 2001 " MC Formatted by James Dykstra - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 15 Calories; less than one gram Fat (1% calories from fat); 0g Protein; 3g Carbohydrate; 0mg Cholesterol; 1mg Sodium _____ Quote Link to comment Share on other sites More sharing options...
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