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CHANUKAH 2009   By Sheilah Kaufman

Chanukah has always been latkes and chocolate (gelt and/or chocolate delights), so here are a few marvelous new recipes to prepare and use to celebrate this wonderful holiday.
 

CHEF BRANDT’S SILVER DOLLAR-SIZE LATKES

  • 10 Idaho potatoes, washed and peeled
  • 1 large Spanish onion  
  • 3 to 4 large eggs
  • Approximately 1 cup flour (more or less may be used)
  • Kosher salt
  • Freshly ground pepper
  • 1/ 2 cup chopped fresh parsley
  • Canola oil for frying

Using the small dicer blade, shred the potatoes and onions, then using the knife blade chop the shredded potatoes.

Rinse the chopped potatoes in cold water to remove the starch and prevent discoloring.  Squeeze the potatoes in a towel to remove any excess water.

Place in a large bowl and add eggs, flour, salt, pepper, and parsley.  

In a large heavy skillet, heat 1/ 4-inch of oil and when oil is hot drop in tablespoons of latke mixture into the oil.  Let brown on one side, then turn to brown on the other.  Remove from pan, drain well on paper towels, and repeat using all of the mixture.  Serve hot

ZINGOULAH/Fried Dough

This recipe is from Joyce Schaul (who I met when she came to a number of my cooking classes).  She is a fabulous cook, and when I asked for some interesting recipes, she offered to share this Hanukah dessert from Iraq/Iran. She told me it takes a while to prepare, but is worth it (at least for once a year!).  In Iraq it is called "zingoulah" or "zalabya" and in Iran "zoulbya".  You can buy a version in Iranian pastry shops in the area.

Syrup

  • 2 cups sugar
  • 1 cup water
  • 1 tablespoon lemon juice
  • 2 tablespoons rosewater or orange blossom water
Zingoulah
  • 1 package dry yeast
  • 1 cup tepid water (around 110F)
  • 1 teaspoon sugar
  • 1 1/4  cups sifted all purpose flour (can use 1 cup white and 1/4 cup 
  • whole wheat)
  • 1/8 teaspoon salt
  • Canola or vegetable oil for frying
Prepare syrup. Place sugar and water in 3 quart skillet and boil for 5 minutes.  Add lemon juice and lower heat to medium and continue heating for 2 to 3 minutes.   Add rosewater and continue heating for another minute.  Remove from heat and cool.

Dissolve yeast and sugar in water in a medium-size bowl and let stand for 15 minutes.

Mix flour and salt together and add to yeast mixture.

Beat with a hand mixer until smooth, with the consistency of thick cream.  Cover and leave in refrigerator for at least 30 minutes and up to an hour.

Heat oil about 1-inch deep in a 12-inch frying pan.

Put batter in a pastry bag with a small opening (less than 1/4-inch) (or a ketchup or mustard plastic bottle with a small opening).   When the oil is hot, make concentric swirls with the batter then a line across to bind the design together.  The largest circle should be about 3-inches across.

Fry until golden on both sides.  Flip only once.  Dry and cool on paper towels.

Dip the zingoulah into the syrup after both have cooled, then  place on serving plate.

 Will make about 25 pieces.  

Shameless Chocolate Gobs

As the name suggests, these are oversized, chock-full of chocolate, and almost as dense as a brownie. I am not one to go overboard with chocolate, but these are my undoing, worth every calorie and extra treadmill mile. They are great with espresso. The dried sour cherries are optional, but I like the contrast. One tester simply wrote: “Wonderful.” From The New Best of Better Baking.com by March Goldman  (Whitecap) this recipe and more than 200 classic recipes from the beloved baker’s website better baking.com. The book  includes a tutorial on ingredients and equipment,  chapters on breads,  rolls, buns, scones, muffins, and pretzels; rustic pizzas and flatbreads; a fabulous assortment of baked goods; a huge variety of cookies; cakes and cheesecakes, and more. Lots of new recipes, color photos, and the original fail-safe, triple-tested recipes.  An indispensable resource from a beloved legendary baker.

Makes 1 1/2 to 2 dozen cookies

  • 1/2 cup (4 ounces) unsalted butter, softened
  • 1 cup firmly packed brown sugar
  • 3/4 cup granulated sugar
  • 4 eggs
  • 1 teaspoon pure vanilla extract
  • 10 ounces semisweet chocolate, melted
  • 1 tablespoon very strong brewed coffee
  • 2 1/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 10 ounces semisweet chocolate (or half milk chocolate, half semisweet), chopped
  • 1 cup chopped pecans (optional)
  • 1 cup dried sour cherries (optional)
Stack 2 large baking sheets together and line the top one with parchment paper. Line a third baking sheet with parchment paper. Set aside.

In a large bowl or the bowl of an electric mixer fitted with the paddle attachment, cream the butter and both sugars together until fluffy. Blend in the eggs and vanilla. Stir in the melted chocolate and coffee until blended. In a medium bowl, whisk the flour, baking powder, baking soda, and salt together. Stir into the wet ingredients until blended. Stir in the chopped chocolate, nuts, and cherries. Cover the bowl with plastic wrap and refrigerate for at least 1 hour or overnight.

Preheat the oven to 350°F. Form the dough into balls about 2 inches in diameter. Place about 3 inches apart on the prepared baking sheets. Place the doubled sheets on the bottom shelf and the single sheet on the middle shelf. Bake for 13 to 17 minutes, or until just set. Let cool completely on the baking sheets.

 
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