RISE AND SHINE KAUT43 OKC
Tonight at sunset with the lighting of the first candle on the hanukiah marks the first day of Hanukkah for those of the Jewish faith.
There are so many interesting aspects about Hanukkah, and for our purposes today THE FOOD, that it would take me longer than a five-minute cooking segment to tell you about them… so here is a little video from Mayim Bialik to explain the key points:
About the food… think oil! I’m serious, a lot of Hanukkah food concentrates on the oily parts of cooking namely frying. Why oil?
A tyrant king from Damascus had ruled over the Jews and forced them to worship Greek gods. Jewish rebels fought for their freedom for three years and, victorious reclaimed the holy temple in Jerusalem. Now to rededicate the temple, they needed oil to light the menorah but they could only find enough to keep the flames burning for one night. And here's the miracle: The oil lasted for eight days. In that time, they were able to make more oil and keep the eternal flame lit. - NPR “All Things Considered” December 25, 2005
So a lot of Hanukkah foods center round oil… frying, sautéing, or the way certain fats are used in the cooking. Latkes, fried potato pancakes, are one of the most recognizable foods used in Jewish cookery. I have cooked those many times and they make a perfect side dish or appetizer. For today’s In The Kitchen With Scotty cooking segment, I wanted to highlight two other delicious options when it comes to the eight-day Hanukkah celebration… Beef Brisket and the famous Jewish Jelly Donut… Sufganiyot!
Hanukkah Brisket- serves 4
3.5- 4-pound brisket
2 cups dry red wine
1 large yellow onion large chop
3 large fresh cloves of garlic
3-5 medium-sized carrots, sliced in half lengthwise
3-4 Parsnips sliced lengthwise
2 large bay leaf
- Coast the entire brisket with Roast Beast Seasoning or any meat seasoning blend of choice. Place the brisket into a roasting pan fat side down.
- Add approximately 3-4 large tablespoons of tomato paste and spread over the entire top of the brisket. Add the cut vegetables and aromatics on top and around the sides of the brisket. Add the whole fresh garlic cloves, and Bay leaf.
- Pour the red wine over the top of the brisket and vegetables. Move the roast around to ensure the wine is evenly distributed. Cover the roasting pan in plastic wrap and place in the refrigerator overnight.
- When ready to cook your brisket preheat the oven to 350 degrees. Place the roasting pan into the oven uncovered and roast for 1 hour. Remove the pan from the oven and cover the brisket on aluminum foil tenting to top so it does not rest (and react) with the tomato paste on your brisket.
- Lower the oven’s heat to 300 degrees and cook an additional 2 hours covered.
- After cooking remove the brisket from the oven and allow it to rest for 30 minutes.
Sufganiyot - makes approximately 12
3 cups All-Purpose flour, plus extra for rolling
1/4 cup granulated sugar
1 packet (1/4 ounce) rapid rise yeast
Pinch Kosher salt
1/2 teaspoon ground nutmeg
1 teaspoon fresh orange zest
1 large whole egg
1 large egg yolk
3/4 cup warm whole milk
4 tablespoon room temp soft butter
Flavorless oil such as Grapeseed oil or vegetable oil for frying
1 cup granulated sugar
Raspberry Jelly or any good quality jam for filling
- In a stand mixer with dough hook attachment, add the flour, sugar, yeast (on one side) and salt (on the other side) in a mixing bowl. Next, add the ground nutmeg.
- Gently heat your milk either on a stove top or in the microwave to “blood temp” or around 100 degrees Fahrenheit. Mix in the whole egg and the egg yolk followed up with the fresh orange zest.
- Start the mixer and begin blending the dry ingredients. Slowly pour in the warm milk and egg. Allow the dry and the wet to combine using the dough hook and the dough to work into a nice ball. If the dough looks a little too wet add a tablespoon or two of flour. Once the dough ball has formed add int he softened butter. The dough will break up again but keep running the dough hook and it will pull back together. Add a little flour if needed.
- Remove the dough and place in an oiled bowl. Cover with plastic wrap and place in the fridge overnight. If you rather not cover the bowl in last and place in a warm spot of your kitchen for two hours.
- When ready to roll and cook your sufganiyot remove from the refrigerator and tip out onto a floured surface. Roll the dough out to 1/4” thickness and begin to cut into desired size shape. I used a 3” round cutter and cut approximately 12 sufganiyot.
- Place the cut dough onto a pan and cover loosely with plastic. Allow the dough to rise approximately 30 minutes. Prepare your home fryer or large High sided pan with enough oil to fry. Heat the oil to 350 degrees Fahrenheit
- Gently lay in the sufganiyot and begin to fry. Once the oil around the donut stops bubbling and the submerged side is golden brown, gently flip over and fry the other side.
- Remove the donuts to a paper towel and allow to drain. When cool enough to handle fill the donuts with the raspberry jelly using a piping (pastry) bag with long tip or a cupcake filler.
- Roll the sufganiyot in the sugar and More Than Pumpkin Pie Spice blend. Serve right away with lots of clean towels!