From traditional family gatherings to surviving long shopping mall lines, this holiday season is shaping up to be one reminiscent of years gone by. Our hearts are filled with joy and good cheer, and the magic — or madness — of the season is upon us! ’Tis the season to celebrate and of course, indulge.
When it comes to celebrating Hanukkah, Scott Noye, owner of Chef Dad’s Table has you covered. Chef Dad’s table provides hands-on Vocational and Food Service Skills Training, as well as Family and Consumer Science education to children and adults.
He shares his recipe for his delicious Israeli Jelly Donuts that makes 24-30 servings. Sufganiyot is a fried, round jelly-filled doughnut eaten in Israel and around the world during Hanukkah. Foods fried in oil hold special meaning because they symbolize the miracle of when oil, enough to burn for only one night, burned for eight nights in the ancient Holy Temple in Jerusalem.
A cross between a beignet and a jelly doughnut, Sufganiyot are traditionally filled with jelly or jam, but the filling options are limitless: custard, pudding, pumpkin butter, apple butter, or dulce de leche are all great options. Sufganiyot are also delicious served plain.
Sufganiyot (makes 24-30 servings)
Ingredients:
• 1 cup warm water, heated to about 110º F
• 1 Tbsp. instant or active dry yeast
• 3-3½ cups all-purpose flour
• ¼ cup sugar
• ¾ tsp. salt
• 1 egg
• 2 Tbsp. vegetable oil, plus more for frying
• 1 tsp. vanilla extract
• ½ cup of grape jelly
• ½ cup raspberry jelly
• Powdered sugar, for garnish
Directions:
• Combine water, yeast and 1 tsp. of sugar in small bowl. Let sit until yeast activates and starts foaming, about 5 mins.
• In a large bowl, combine the flour, sugar, and salt. Whisk to combine and set aside.
• Once the yeast is ready, add the egg, 2 tablespoons of oil and vanilla and whisk with a fork until combined.
• Add the liquid mixture to the flour mixture and stir with rubber spatula until the dough comes together.
• Mix by hand 50 times or approximately 2-3 mins. It should be a bit sticky. Cover the bowl with plastic wrap and let the dough rise on the countertop until doubled in size for 1 to 2 hours.
• Line a baking sheet with a few layers of paper towels or a brown bag. Dust a second sheet pan heavily with flour.
• Dust countertop with flour. Place dough on counter, and knead a few times. Dough should be soft but not too sticky.
• Tear off 1½” pieces of dough, (1oz or so, golf ball sized) and roll into ball. Place balls the floured sheet pan.
• Add enough oil to a large Dutch oven or heavy pot, about 2″ deep and heat over medium heat to 350° F. Test one dough ball in heated oil. Should be golden brown on underside in about 2½ mins. Adjust heat if necessary.
• Place 6-8 dough balls in the oil and fry until golden brown on both sides, about 4-5 mins. Using a slotted spoon or tongs, carefully transfer the donuts to the paper towel-lined baking sheet.
• Repeat with the remaining donuts.
• Mix jellies together and fill a squeeze bottle or piping bag. When the donuts are cool enough to handle, use a straw or small knife to puncture a small hole in the side of each donut. Squeeze a bit of jelly into each donut by placing the tip of the piping bag or squeeze bottle into the hole and squeeze ¾-1 tsp. of filling.
• Sprinkle powdered sugar on the donuts and serve warm.
Enjoy!
Welcome to Kathy’s kitchen! Kathy Clement is a long-time Newtown Square resident who loves to host holiday gatherings for her family. Kathy says she loves this area because it’s not only family friendly, it serves as a central point to her extended family traveling from other areas of the state.
Today, Kathy is sharing a recipe that has become a favorite for her family around Christmas Time. She said these Cherry Coconut Bars are the perfect sweet treat that can be enjoyed at breakfast with a nice, hot cup of coffee or tea or as the perfect ending to a nice, big holiday dinner.
Cherry Coconut Bars (makes 18 bars)
Crust Ingredients:
• 1 cup Flour
• ½ cup butter
• 3 Tbsp. confectioners sugar or powdered sugar alternative
Topping Ingredients:
• 2 eggs, slightly beaten
• 1 cup granulated sugar or granulated sugar alternative
• ¼ cup flour
• ½ tsp. baking powder
• ¼ tsp. salt
• 1 tsp. vanilla
• ¾ cup chopped nuts (optional)
• ½ cup shredded coconut
• ¾ cup quartered maraschino cherries
Directions:
• Preheat oven to 350º F
For the crust, mix flour, butter and confectioners sugar with hands, until smooth.
• Spread dough with fingers in an ungreased 8×8 pan until smooth.
• Bake for 20 minutes.
• Combine the remaining ingredients into the slightly beaten eggs.
• Spread over the top of the baked crust.
• Bake for 25 minutes.
• Allow to cool then cut into bars.
Enjoy!