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Traditional rugelach are made in the form of a crescent by rolling a triangle of dough around a filling.
Rugelach is a traditional Jewish food that is eaten any time of year, including, but not limited to Shabbat. Despite the fact that it is not fried in oil, it is traditional on Hanukkah.
Ingredients Original recipe makes 4 dozen
2 cups all-purpose flour 1/2 cup white sugar
1/4 teaspoon salt 1 tablespoon ground cinnamon
1 cup unsalted butter 1 cup finely chopped walnuts
1 (8 ounce) package cream cheese 1 cup finely chopped walnuts
1/3 cup sour cream 1/2 cup raisins
- Cut cold butter or margarine and cream cheese into bits. In food processor pulse flour, salt, butter or margarine, cream cheese and sour cream until crumbly.
- Shape crumbly mixture into four equal disks. Wrap each disk and chill 2 hours or up to 2 days.
- Combine sugar, cinnamon, chopped walnuts, and finely chopped raisins (may substitute miniature chocolate chips for raisins).
- Roll each disk into a 9 inch round keeping other disks chilled until ready to roll them. Sprinkle round with sugar/nut mixture. Press lightly into dough. With chefs knife or pizza cutter, cut each round into 12 wedges. Roll wedges from wide to narrow, you will end up with point on outside of cookie. Place on ungreased baking sheets and chill rugelach 20 minutes before baking.
- Preheat oven to 350 degrees F
- After rugelach are chilled, bake them in the center rack of your oven 22 minutes until lightly golden. Cool on wire racks. Store in airtight containers…they freeze very well.
- Variations: Before putting the filling on the dough, use a pastry brush to layer apricot jam as well as brown sugar. Then add the recommended filling. You may also make a mixture of cinnamon and sugar and roll the rugelach in this prior to putting them on the cookie sheets.
Latkes, or crisp onion-scented potato pancakes, are a traditional Jewish holiday dish. Go to any Hanukkah party and you’ll find an apron-clad Jewish mother or grandmother standing at the stove frying and doling them out
3 1/2 cups shredded peeled baking potatoes (about 1 1/2 pounds)
1 1/4 cups grated onion
6 tablespoons all-purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 large egg
1/4 cup peanut oil, divided
- Combine potato and onion in a colander. Drain 30 minutes, pressing with the back of a spoon until barely moist or squeeze moisture out by hand. Combine potato mixture, flour, salt, pepper and egg in a large bowl; toss well.
- Heat a large skillet over medium-high heat. Add 2 tablespoons peanut oil to pan, and swirl to coat. Spoon 1/4 cup potato mixture loosely into a dry measuring cup. Pour mixture into pan, and flatten slightly. Repeat procedure 5 times to form 6 latkes. Sauté 3 1/2 minutes on each side or until golden brown. Remove latkes from pan, and keep warm, (put a layer of paper towel on a cookie sheet and hold in a warm oven). Repeat procedure with the remaining oil and potato mixture to yield 12 latkes total.
Latkes can be served with sour cream or applesauce.
Tips on frying latkes:
- Be sure to drain those potatoes well.
“There’s this old saying, ‘Water and oil don’t mix,’ and that’s especially true with hot oil. When H2O hits bubbling oil, the latter begins to pop and sputter—and that can be dangerous.
Make sure the oil is hot enough.
The whole purpose of deep or shallow frying is to sear the outside so that the food cooks all the way through, but it doesn’t soak up a lot of oil. If you have a thermometer, check that the oil temperature is between 325 and 375 degrees. Otherwise, it’s a game of trial and error: Keep adjusting the heat until you notice that the latke is browning pretty quickly.If it’s not bubbling furiously, you want to start over. Otherwise, you’ll end up with soggy, heavy latkes.
- Use the right oil
Although olive oil may be great for searing a filet of salmon, keep it far away from your latkes. Olive oil has a low smoke point, which means that it starts to smoke pretty quickly when you put it on high heat. Instead, choose a mild-flavored vegetable oil such as sunflower, peanut, vegetable, or safflower oil.
- Don’t puree your potatoes.
Blitzing potatoes in a blender breaks up their cell walls, releasing sticky starch molecules. More blending equals starchier, gummier latkes. When you’re starting with paste, your latkes are going to be pasty. Instead, break down the taters with a box grater, or use food processor with a shredding disc insert.