Ask A Detroit Chef: 5 Traditional Chanukah Recipes
Chef Cari Kosher Catering
6800 Drake Road
West Bloomfield, MI 48322
(248) 770-6521
www.chefcari.com
Chef Cari Kosher Catering is operated by Chef Cari Herskovitz, owner and head chef. She is a graduate of the Natural Gourmet Institute of Food and Healing (NYC). Chef Cari Kosher Catering was started when she felt the need for a "healthful modern option" for kosher food in Detroit. Her catering company is supervised under the Orthodox rabbis of Detroit.
- 2 1/2 pounds Idaho, russet or baking potatoes (about 4 large), scrubbed
- 1 large onion, peeled and quartered
- 2 large eggs, separated
- 3 tablespoons matzoh meal
- 1 to 2 teaspoons kosher salt and fresh pepper
- Corn, canola or vegetable oil for frying
Directions:
- Shred potatoes and onions in processor or grate on large grate on box grater.
- Place in colander over large bowl and squeeze as much liquid out as possible.
- Add eggs, matzoh meal and salt
- Heat oil, about a 1/2 inch deep, and add mixture a tablespoon at a time without crowding the pan.
- Cook for 4-7 minutes until brown and crispy then turn over and cook 3-4 minutes more.
- Remove; transfer to paper towel.
- Serve with applesauce and sour cream
- 1 pound sweet potatoes, peeled and coarsely shredded
- 1/3 cup all-purpose flour
- 2 large eggs, lightly beaten
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup corn, canola or vegetable oil
Directions:
- Mix all ingredients.
- Heat oil and add mixture one tablespoon at a time.
- Press down to create a flatter circle and cook for 2-4 minutes and turn, continuing to cook for 1 1/2 more minutes
- Transfer to paper towel.
- Serve with applesauce seasoned with cumin and curry powder or sour cream with cinnamon and brown sugar
- 1 pound carrots, peeled
- 1/2 pound zucchini
- 1 small onion
- 2 eggs
- 3 tablespoons gf flour mix
- 1 teaspoon salt
- 1/2 teaspoon fresh ground pepper
- Fresh chopped dill
- Corn, canola or vegetable oil for frying
Directions:
- Grate carrots, zucchini and onion on large grate on box grater. Transfer into cheesecloth or thin kitchen towel and drain liquid by twisting out the veggies.
- Place veggies in a bowl and add all other ingredients except oil, and mix well.
- Heat oil and add mixture one tablespoon at a time. Press down to create a flatter circle and cook for 3-4 minutes on each side.
- Transfer to paper towel.
- Serve with sour cream with fresh chives.
- 2 cups all-purpose flour, plus more for dusting the baking sheet and rolling out the dough.
- 1/4 cup granulated sugar
- 1 (1/4-ounce) packet active dry yeast (2 1/4 teaspoons)
- 1/2 teaspoon fine salt.
- 2 large egg yolks
- 3/4 cup warm whole milk or non dairy alternative (105°F to 115°F)
- 2 tablespoons unsalted butter or margarine (1/4 stick), at room temperature
- 6 cups (1 1/2 quarts) vegetable or canola oil for frying, plus more for coating the bowl
- 2/3 cup smooth jam or jelly
- Powdered sugar for dusting
Directions:
- Place the flour, sugar, yeast and salt in the bowl of a stand mixer and whisk to combine.
- Add the yolks and milk and mix, using the hook attachment, on medium-low speed until a shaggy dough forms, about 1 minute.
- Add the butter, increase the speed to medium high, and mix until the dough is smooth, shiny and elastic, about 5 minutes.
- Coat a large bowl with oil. Form the dough into a ball, place in the bowl and turn to coat in the oil.
- Cover with plastic wrap or a damp towel and let rise in a warm place until doubled in size, about 1 to 1 1/2 hours.
- Lightly flour a baking sheet; set aside. Punch down the dough, transfer to a lightly floured work surface and roll until about 1/4 inch thick.
- Using a 2-inch round cutter, stamp out as many dough rounds as possible and place on the prepared baking sheet about 1/2 inch apart.
- Gather the dough scraps into a ball and roll out again, stamping rounds until you have 30 total on the baking sheet. Cover loosely with plastic wrap or a damp towel. Let rise in a warm place until puffy and about 1/2 inch thick, about 30 minutes.
- Place the vegetable or canola oil in a Dutch oven, or a large, heavy-bottomed pot, and set over medium heat until the temperature reaches 350°F on a candy/fat thermometer. Meanwhile, line a second baking sheet with paper towels and place a wire rack over the paper towels; set aside. Place the jam or jelly in a piping bag fitted with a 1/4-inch round tip; set aside.
- Using a flat spatula (don't use your hands—this will deflate the donuts), carefully transfer the dough rounds, one at a time, into the oil. You should be able to fit about 6 at a time, leaving at least 1 inch of space in between and keeping the oil temperature at 350°F. Fry until the bottoms are golden brown, about 1 1/2 minutes. Carefully flip with a fork and fry until the second side is golden brown, about 1 1/2 minutes more. (If air bubbles appear in the donuts, pierce with the tip of a paring knife.) Remove with a slotted spoon to the wire rack. Repeat with the remaining dough rounds.
- When the donuts are cool enough to handle, use a paring knife to puncture the side of each to form a pocket in the center. Place the tip of the piping bag into the pocket and pipe about 1 teaspoon of jam or jelly inside. Dust with powdered sugar before serving.
- 4 pounds of apples, peeled, cored and sliced into large pieces. Any mix of apples is good including granny smith, macintosh, golden delicious, jonagold.
- 3 tablespoons lemon juice
- 1 cinnamon stick
- 1/4 cup light brown sugar
- 1/4 cup white sugar
- 1 cup water
- Pinch of sea salt
Directions:
- Add all ingredients to a large pot and bring to boil, turn down heat and simmer for 25 minutes.
- Remove from heat, remove cinnamon and mash with a masher until desired consistency.
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