Tag: Hanukkah

Olive Oil Persimmon Cake & Hanukkah GIVEAWAY!

Happy Hanukkah to our loyal Meat Your Vegetables readers! We have an exciting Hanukkah giveaway (see details below on how to enter), but before I provide those details, let’s talk food! This year, I have a slightly non-traditional recipe for Hanukkah, my Olive Oil Persimmon Cake. Before this recipe came together, of course I was brainstorming some new latke or sufganiyot recipes, but then I thought about doing something a little different, and EASIER, might I add.

This cake is so simple, just a few ingredients like coconut flour, eggs, olive oil (of course) and diced persimmons. It’s the perfect cake for those who don’t like desserts that are too-sweet. And if you’re like me and don’t want to patshke with the thought of making homemade sufganiyot, this cake will do the trick. This cake is not only gluten free, but it’s dairy-free too, so go ahead and serve it with some parve iced cream, after you’ve devoured your brisket.

Olive oil is the obvious choice for a cake here, since olive oil is symbolic in the miracle of Hanukkah! Using the olive oil also keeps the cake from drying out. But now, let’s talk about the humble persimmon. Personally, I think they’re underrated and not utilized as much as these beautiful orange fruit should be. I love that persimmons are becoming more mainstream in some kosher cookbooks lately, like “Sababa” from Adeena Sussman and “Peas, Love and Carrots” from Danielle Renov.

Introducing, Persimmons

Persimmons are a fruit that is typically in season from September through December and are common in Asian and Middle Eastern cuisines. There are different types of persimmons – the “fuyu” which is a firm, more squat kind of tomato-looking fruit. The “hachiya” variety have a more pointy-shape and are are eaten when they’re ripe or overripe.

You’re probably wondering what these strange fruits taste like? They fuyu variety cuts like an apple but tastes like a cross between a mango and a sweet bell pepper with almost a hint of cinnamon. And that’s exactly why I add cinnamon to this cake to bring out those flavors. There’s a rich and tangy sweetness yet mild flavor to these orange gems. For this recipe, I use the fuyu variety and kept the skins on. I love this variety for slicing into salads and it can be used in both sweet and savory dishes. Persimmons also are loaded with vitamins A and B and have a good amount of fiber too!

I often find persimmons in my local grocery store but if you can’t find them, or just don’t feel too adventurous to try a weird new fruit, go ahead and use apples, or pears for this cake. Both would be delicious!

Hanukkah Giveaway!

Last but certainly not least, here are details about our 2020 HANUKKAH GIVEAWAY! We are raffling off a HUGE bag of kitchen and home goodies, call it our #COVIDKitchenSurvivalKit.
Giveaway
Some of the gifts included are: an apron, cleaning supplies, kitchen utensils, a beautiful bamboo serving set, and a tumbler autographed by Food Network chef Robert Irvine!  The raffle will be open until Wednesday, at midnight CST, before the last day of Hanukkah, so be sure to enter before then.
Click the link below to enter!

a Rafflecopter giveaway

Good luck, and have a Chag Hanukkah Sameach!

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Olive Oil Persimmon Cake
Prep Time
15 mins
Cook Time
30 mins
 
Course: Dessert
Author: Rachel Katzman
Ingredients
  • 6 Large Eggs
  • 3/4 Cup Coconut Flour
  • 1 Cup Sugar
  • 1 Cup Olive Oil
  • 2 tsp Baking Powder
  • 1 1/4 tsp Baking Soda
  • 2 tsp Vanilla extract
  • 1/2 tsp Cinnamon
  • 1/4 tsp Salt
  • 3 Fuyu Persimmons, diced Use apples or pears instead!
Instructions

  1. Pre-heat oven to 350F and grease a 9" springform cake pan

  2. Add the dry ingredients to a medium-sized bowl and set aside

  3. Crack the eggs in a large bowl and beat on medium speed with an hand mixer until tripled in size

  4. Add in the olive oil and slowly add the dry ingredients into the egg mixture and beat on slow speed until fully mixed

  5. Add in the diced persimmon and mix

  6. Pour the batter into the greased pan and bake for 30 minutes until golden brown and a toothpick inserted in the middle, comes out clean

  7. Let cool, then dust with powdered sugar and serve at room temp, with or without ice cream!

 

Blueberry Lemon Beignets and a Hanukkah Giveaway

beignetsI love donuts! Lately I have been trying to watch what what I eat, but I love donuts.  And what is Hanukkah (or is it Chanukah) without sufganiyot, the delicious filled donut treats? Jews traditionally eat lots of foods fried in oil on Hanukkah, to commemorate the small flask of oil that was found in the temple and lasted for eight days rather than just one. So I figured everything in moderation and settled on filled and iced beignets (pronounced Ben-yays).

Beignets are New Orleans’s answer to the donut hole (or for Dunkin Donuts fans, the Munchkin).  Beignets are usually just coated in powdered sugar but to make me feel a little better about myself I wanted to incorporate some fruit, so I could at least pretend it had some nutritional value.  The most common fruit flavor for filling Hanukkah sufganiyot is raspberry jam, but it I am not a huge fan and the seeds get stuck in my teeth. I really like the combination of lemon and blueberry (especially when you add some sugar). I find the tartness and sweetness balance each other out nicely. The blue and yellow also provide nice visual contrast, so your eyes and your stomach get a nice treat.

Beignets are great with your morning coffee or as midnight snack. Is there ever a wrong time for a donut? And because they are small, you can eat a handful and not feel too guilty.

Don’t forget to check out our Covid Kitchen Survival Kit giveaway at the end of the post. There are some fun tools and gadgets, and a tumbler autographed by a celebrity (scroll down to see who)!

Beignet Recipe

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beignets
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Blueberry and Lemon Beignets
Prep Time
15 mins
Cook Time
15 mins
Dough Chilling
2 hrs
 

A tasty New Orleans treat perfect for your Chanukah party

Course: Dessert, Snack
Cuisine: Creole, French, Kosher, New Orleans
Keyword: Beignets, Chanuka , Chanukah, Chanukkah , Donut, Doughnut, Hannukah, Hanukah, kosher
Servings: 24 Beignets
Author: Daniel Peikes
Ingredients
Beignets
  • 3 Cups All-Purpose Flour
  • 1 Cup (Soy) Milk
  • 1/2 Cup Granulated Sugar
  • 1 Envelope Active Dry Yeast About 2 1/4 tsp
  • 1 Large Egg
  • 1/2 Cup Shortening Softened
  • 1 Tsp Kosher Salt
Blueberry Filling
  • 4 Cups Frozen Blueberries
  • 1 Cup Granulated Sugar
  • 2 Tbsp Lemon Juice
  • 1/4 Cup Corn Starch
  • 1/4 Cup Cold Water
Lemon Icing
  • 3 Tbsp Lemon Juice
  • 1.5 Cups Powdered Sugar
Instructions
Make the Beignet Dough

  1. Warm your (soy) milk in a pot or the microwave to about 110°F. It should be warm but not hot. Ideally use a thermometer. Pour the (soy) milk in to a mixing bowl or the bowl of your stand mixer and add the yeast. Stir to combine. Allow the yeast to bloom until it stars to foam.

  2. Add the flour, salt, and the sugar to the bowl with the (soy) milk and yeast. Stir to combine.

  3. Ad the eggs and shortening. Using a wooden spoon or the paddle attachment of your mixer, mix until a smooth ball is formed. It will take a little while for the dough to come together, especially if you mix by hand. If the dough looks a little dry you can add a little more (soy) milk, but I would do this as a last resort. If you do add more (soy) milk, I would do it one teaspoon at a time.

  4. Once kneaded, allow the dough to rest in the refrigerator for at least two hours and up to 24 hours.

Make Blueberry Filling

  1. In a small bowl combine the corn starch and water. Stir until there are no more dry pockets of corn starch. Set aside.

  2. Add the blueberries, sugar, and lemon juice to a medium sized pot. Place over medium heat, stirring regularly until the sugar is dissolved and the blueberries burst.

  3. Add the cornstarch and water mixture to the blueberries and stir until the mixture thickens. Set aside to cool.

Fry the Beignets

  1. Add enough oil to fill your pot or Dutch oven about halfway and place it oven medium heat.

  2. While the oil is heating, roll the dough out to 1/4 inch thickness and cut into 2 inch squares. A pizza cutter is a great tool for this.

  3. Once the oil reaches 350°F (use your thermometer), fry the beignets in small batches until golden brown, flipping them half way through to make sure they cook evenly on each side. This could be about 3 minutes on each side but be sure to stay next to them and monitor the cooking. Keep an eye on the beignets and the oil temperature as they can overcook easily. Place on a wire rack to cool.

Make Lemon Icing

  1. Place the powdered sugar in a bowl and slowly add the 3 tablespoons of lemon juice, one at a time. Stir until the icing comes together as a thick, glossy liquid. Do not add all of the lemon juice at once as you may not need it all to achieve the desired consistency.

Fill and Ice the Beignets

  1. Load your piping bag with the blueberry filling. Push the piping bag ¾ the way in to the beignet. and carefully move the tip side to side to create a pocket. Slowly squeeze the piping bag to fill the beignet, retracting it as you go. Drizzle the beignets with the lemon icing and enjoy.

Giveaway

Giveaway

Don’t forget to enter our Covid kitchen survival kit giveaway below for all your cooking and cleaning needs to keep you sane and safe, including a tumbler autographed by Food Network Chef Robert Irvine. Just follow the instructions below to enter.

a Rafflecopter giveaway

Checkout some more of our Hanukkah recipes:

Boozy Eggnog Custard Filled Doughnuts

Potato Latke Waffles

Pulled Beef Filled Mini Doughnuts With a Trio of BBQ Dipping Sauces

Jalapeno Cheddar Cauliflower Latkes With Salsa Verde Sour Cream

Pulled Beef Filled Mini Doughnuts With a Trio of BBQ Dipping Sauces

Pulled Beef DoughnutsWhat’s the Deal With Doughnuts

Chanukah (or Hanukkah if you prefer) is upon us. On of the things I love about Chanukah are the doughnuts (or is it donuts).  Ok, I love doughnuts any time of year, but on Chanukah I have a good excuse. Doughnuts, along with other fried foods such as latkes, are eaten on Chanukah to celebrate the miracle of one night’s worth of oil found after the Greeks invaded the Temple burning for eight nights in the menorah.

Everything is Better With Brisket

If you follow this blog,then you know one of my culinary passions is BBQ. How could I combine doughnuts and BBQ you ask? I happened to have a smoked 2nd cut brisket in freezer waiting for just such an occasion. I felt like I needed some sort of sauce to compensate for the lack of frosting or creamy filling.

This gave me the opportunity to showcase three different regional styles of BBQ sauce. You can choose to serve any or all of them. These included a spicy southwestern chipotle sauce, a sweet Dr. Pepper sauce in the Kansas City style, and finally a tangy South Carolina mustard sauce. I originally thought of adding the sauce to beef filling or tossing the doughnuts in the sauce, but after talking to some friends, I ultimately decided to keep the sauce on the side.  This allows the diner to chose the type and quantity of sauce the desire and prevents the doughnut from getting soggy.

Another goal of this recipe was to make something a little more bite sized. Smaller donuts make a great hors d’oeuvre for your holiday party or an appetizer for shabbat dinner. Originally, I planned to make doughnut holes (AKA munchkins), but soon learned they are too hard to stuff with the brisket. I eventually settled on a mini doughnut ball slightly larger than a golf ball, which worked perfectly. As I have said many times before, I am not baker so I did start with Alton Brown’s yeast doughnut recipe  and then modified it to be a bit fluffier and to make smaller, rounder doughnuts.

Don’t forget to check out Rachel’s latest Chanukah recipe for the other staple of the holiday: Potato Latke Waffles

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Pulled Beef Doughnuts
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Pulled Beef Filled Mini Doughnuts
Prep Time
4 hrs
Cook Time
4 hrs
 

A savory twist on a Chanukah treat.

Course: Appetizer, Dessert, Hors d'oeuvre, Side, Snack
Cuisine: American, Holiday, Jewish, Kosher
Keyword: Beef, brisket, Doughnut, Pulled Beef
Servings: 12 Doughnuts
Author: Daniel Peikes
Ingredients
Doughnut Dough
  • 12 oz All Purpose Flour Yes, get a scale!
  • 2 Large Eggs Beaten
  • 1/4 cup (Non-dairy) Milk I used soy milk to keep it kosher, but if you don't need it to be kosher you can use regular milk.
  • 1-1/4 oz Vegetable Shortening
  • 2 Envelopes Instant Yeast
  • 1/3 cup Warm Water About 110°F
  • 1 tsp Salt
  • 1/4 cup Sugar Optional, if you want a sweet doughnut
  • Vegetable Oil For Frying. Enough to come 3" up the side of your pot.
Pulled Beef
  • 1 2nd Cut Brisket or Chuck Roast
  • 4 Cups Beef Stock Homemade would be best, but boxed will work in a pinch. You may not need all of it.
  • 1 Carrot Peeled and roughly chopped
  • 1 Onion Peeled and roughly chopped
  • 3 Cloves Garlic Peeled and roughly chopped
  • Salt and Pepper To taste
Instructions
Doughnuts

  1. Add the yeast and warm water to small bowl and stir until the yeast is completely wet.

  2. In another bowl combine the (non-dairy) milk and the shortening. Microwave until the shortening is melted, about 30 seconds. Alternately, you could heat the mixture in a saucepan. Set the mixture aside to cool.

  3. In the bowl of your stand mixer, combine the yeast and water mixture, the shortening and milk mixture, the salt, and the eggs, with the paddle attachment on the "stir" setting. At this point, add the sugar if you want a sweet doughnut. Slowly incorporate the flour until the mixture forms a cohesive mass.

  4. Switch to the dough hook and and knead for 5 minutes.

  5. Move the dough to an oiled bowl and cover. Allow the dough to rise on the counter until it doubles in size.

  6. Divide into 12 pieces and roll each piece in to a ball a little larger than a golf ball and allow them to rise on the counter until they double in size again.

  7. Add 3 inches of oil to a large heavy pot or dutch oven and put on the stove over medium heat. Once the oil get to 350°F, fry the doughnuts in batches on each side until golden brown.

  8. Put aside to cool.

Pulled Beef

  1. Season the brisket or chuck roast heavily with salt and pepper.

  2. Add the carrots, onions, and garlic, to a large pot or Dutch oven. Place the meat on top of the vegetables. Add enough of the beef stock to cover the meat about 3/4 of the way.

  3. Cover the pot and place the it on the stove over medium heat and allow the meat to braise until tender.

  4. Once the meat is tender, remove from the pot and allow it to rest until cool enough to handle, and shred using two forks.

  5. Using a knife, cut a slit in the doughnuts and stuff with the meat. Serve immediately with the BBQ sauce of your choice.

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Pulled Beef Doughnuts
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Chipolte BBQ Sauce
Prep Time
5 mins
 

Add a kick to your cooking

Course: Sauce
Cuisine: BBQ, Mexican, Southern
Keyword: BBQ, Chipotle, Sauce
Servings: 1 Cup
Author: Daniel Peikes
Ingredients
  • 3/4 Cup Ketchup
  • 3 Chipotle peppers in adobo sauce, finely chopped These come in a small can is the Latin food section of your local grocery store.
  • 1/4 Cup Apple Cider Vinegar
  • 2 tbsp Dark Brown Sugar
  • 1 tbsp Garlic Powder
  • 1 tbsp Onion Powder
  • 1 tbsp Ground Cumin
Instructions

  1. Add all the ingredients to a small sauce pot and simmer until all the solids are dissolved.

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Pulled Beef Doughnuts
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South Carolina Mustard Sauce
Prep Time
2 mins
 

A tangy sauce from the south

Course: Sauce
Cuisine: American, Southern
Keyword: BBQ, Mustard
Servings: 1 Cup
Author: Daniel Peikes
Ingredients
  • 1/2 Cup Yellow Mustard
  • 1/4 Cup Apple Cider Vinegar
  • 1/4 Cup Prepared Horseradish Mayo Sauce
Instructions

  1. Add all the infringements in a bowl. Stir until thoroughly combined.

5 from 1 vote
Pulled Beef Doughnuts
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Dr. Pepper BBQ Sauce
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 
Course: Sauce
Cuisine: BBQ
Author: Daniel Peikes
Ingredients
  • 1/2 Cup Dr. Pepper Syrup You can reduce a 2L of Dr Pepper or use Soda Stream Dr. Pete Sparkling Drink Mix
  • 1 Cup Ketchup
  • 1/4 Tsp Black Pepper
  • 1/4 Cup Cider Vinegar
  • 1 Tbsp Smoked Paprika
  • 1 Tbsp Garlic powder
  • 1 Tbsp Onion Powder
  • 1 Tsp Ground Nutmeg
  • 1 Tsp Ground Cumin
  • 1/4 Cup Molasses
Instructions
  1. Combine all ingredients in a small sauce pot and simmer for about 10 minutes on low heat while stirring regularly.

 

Potato Latke Waffles

The Festival of…Waffles?

Hanukkah, oh Hanukkah. The holiday of…waffles?  Sure, why not? These waffles are made with potatoes, onions, egg and oil! The very BASICS of latke ingredients. So why not take the traditional latke and form it into a fun and different shape, the WAFFLE – my Potato Latke Waffles!

But before we get into the deets, can ya’ll believe that it’s already Hanukkah? I mean, it feels like yesterday that I was making my Pizza Latkes for MYV. And by the way, check those out, they’re super easy and SO good.

Food Trends

Truth be told, I’d been thinking about transforming potato latkes into waffles for a while now and my clearly my brain was already thinking ahead on the “waffle-trend” (when did waffles become trendy exactly?) when I read in the latest issue of Fleishigs Magazine that yes indeed, waffles are in. This, from a recipe excerpt of Daniella Silver’s new cookbook, “Variations“. Her “hash brown potato kugel waffles” that helped with my inspiration.

I’ve always found food trends to be a bit silly. Just like how we determine that florals are always in for spring (“florals for spring…groundbreaking”), will next season’s food fads be fava beans, or kimchi or even gefilte fish? Well, you never know about the latter, but sure, there are ways to fancy-up gefilte I presume.

Regardless, I do love making waffles, whether it’s the (yes, the trendy) Keto “chaffle” (cheese waffle) or a chocolate protein waffle, they have always had a special place in my heart. I have such vivid memories of my sister Avi and me sleeping over at my Bubbe and Zayde’s house and the next morning, my Bubbe would have a big plate of hot, crispy-on-the-outside, soft-on-the-inside Belgian waffles. Topped of course with a big heaping glug of maple syrup. Ah, those were the days. The days of wonderful family food memories (and boy, do I have a lot – but don’t we all)!

Some “Variations” for you!

Alright, I guess this is a little punny since I mentioned Daniella Silver’s book already, but hey, variations are what excites me about food! Use a recipe as a base and create your own variant of that! Full disclosure, the waffle maker I used at home is Dairy (it’s the only one I have), but regardless, here are some more options/variations for you, using this base latke waffle recipe to take it to the next culinary level.

  • Add cheddar cheese into the mix for a full-on dairy spin – top with sour cream, bacon bits and green onions and you’ve got yourself a “loaded potato latke waffle”! YUMMMM
  • Keep the base parve, but garnish with chopped pastrami or salami and drizzle sriracha mayo! A.k.a. crispy hash browns with meat for a filling brunch.
  • Keep the base parve but fry up some chicken thighs for a fun spin on chicken ‘n waffles! Serve alongside honey mustard dipping sauce and maple syrup
  • You can do what I did using my husband as a guinea pig and topping his with a drizzle of ketchup. What can I say, he’s a man of simple tastes
  • Or, if you’re feeling fancy, garnish how I did in my photo, with a drizzle of truffle mayo and a sprinkling of freshly chopped parsley
  • And for a super traditional option, serve with applesauce or sour cream

So there ya have it. A fun, innovative way to enjoy your latkes and with plenty of that oil drippings too. Wishing you all a Chag Chanukah Sameach – from your team at MYV!

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Potato Latke Waffles
Prep Time
10 mins
Cook Time
30 mins
 
Course: Main Course
Keyword: latke
Servings: 4 waffles
Author: Rachel Katzman
Ingredients
  • 1/2 White onion, diced or thinly sliced
  • 1 1lb. bag Shredded potatoes Sure, you can hand-shred potatoes or using a food processor but it takes times and it's messy, and who wants to slave over doing dishes. I LOVE using the pre-shredded potatoes, it saves so much time!
  • 2 Eggs
  • 1/2 cup Extra virgin olive oil
  • 1 tbsp salt
  • 1/4 tsp Black pepper
  • 1/2 tsp Smoked or sweet paprika
Instructions

  1. Pre-heat waffle maker and spray with non-stick cooking spray

  2. In a bowl, add the shredded potatoes, onion, eggs, salt, pepper, paprika and oil

  3. Mix (using your hands is easier - they're your best tool) until fully mixed

  4. Spoon about 3/4 cup into waffle maker. You don't want to overstuff it because the middle will get crispy but the sides won't, so make sure it's an even layer

  5. You can use any kind of waffle maker - regular, Belgian, mini - you name it! Just be patient and let them cook and crisp up!

  6. Serve with a whole slew of toppings! If you're making them dairy, add a heaping spoonful of sour cream or applesauce. Making these meat? Add some chopped salami or pastrami and top with sriracha mayo!

Boozy Eggnog Custard Filled Doughnuts

DoughnutsBoozy Eggnog Custard Filled Doughnuts

Happy holidays!  Whether you celebrate Channukah (or is it Chanukah? Or Hannukah?), Christmas, Kwanzaa, Winter Solstice, or Festivus pretty much everyone likes doughnuts. Doughnuts are a traditional favorite on Channukah which runs this year from Sunday night December 2nd until Monday December 10th. Sunday, December 9th is also National Pastry Day so I figured why not celebrate both by making my own doughnut.

I have to admit I have a small case of FOMO when it comes to the culinary traditions of some other winter holidays.  Eggnog seems to be very popular this time of year and I thought it would be a great twist to use in my favorite kind of doughnut, the Boston Cream, usually filled with custard. And it wouldn’t be a holiday part without a little alcohol. I did cheat a bit and use a store bought eggnog.

Frosting and Filling

Usually Boston Creams have a chocolate frosting, and I did attempt a white chocolate eggnog frosting, but I did not love the way it came out, so I decided to leave it out.  I filled theses with a piping bag from the side, but I would recommend filling from the top. That way you are not fighting gravity and it is a less awkward position when using a piping bag.

Boozy Eggnog Custard Filled Doughnuts Recipe

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Doughnuts
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Boozy Eggnog Custard Filled Doughnuts
Prep Time
30 mins
Cook Time
30 mins
Rising
1 hr 30 mins
Total Time
1 hr
 

A great mashup of holiday traditions. And who doesn't love a little booze in their baked goods.  If nothing else it should make it easier to handle all that time with relatives.

Course: Dessert, Snack
Cuisine: Holiday, Homemade, Jewish, Kosher
Keyword: Doughnut
Servings: 12 Doughnuts
Author: Daniel Peikes
Ingredients
Doughnuts
  • 28 oz All Purpose Flour
  • 4 Large Eggs Beaten
  • 4 tbsp Unsalted Butter Half a stick
  • 1 1/2 Cups Eggnog
  • 1/2 tbsp Salt
  • 2 Envelopes Instant Yeast
  • Cooking Spray
  • 1/3 Cup Warm Water
  • 1 Gallon Vegetable Oil For frying
Boozy Eggnog Custard
  • 2 5.1 oz Boxes of Vanilla Pudding Mix
  • 1.5 Cups Eggnog
  • 1 fl. oz Rum
  • 1 fl. oz Bourbon
Special Equipment
  • Digital Kitchen Scale
  • Large round cookie cutter or pastry ring
  • Stand mixer with paddle and dough hook attachments
  • Plastic Wrap
  • Rolling Pin
  • Large pot or Dutch Over For frying
  • Piping bag with a filling tip
Instructions
Doughnuts

  1. Add the yeast to the water, stir, and allow to bloom for five minutes.

  2. Add the eggnog and the butter to a small saucepan and place over low heat until the butter is melted. Whisk to combine and allow to cool to room temperature.

  3. Add the yeast mixture and the eggnog and butter mixture into the bowl of a stand mixer.

  4. Add the eggs, salt, and half of the flour. Using the paddle attachment, combine the ingredients on low speed until flour is incorporated and then turn the speed up to medium and beat until well combined. 

  5. Add the remaining flour, combining on low speed at first, and then increase the speed to medium. Once all the flour is incorporated switch to the dough hook attachment of the mixer and knead on medium speed until the dough pulls away from the bowl and becomes smooth.

  6. Spray a large bowl with cooking spray and and transfer the dough to it. Cover with plastic wrap and let rise until doubled in size, about one hour.

  7. On a well-floured surface, roll out dough to 1/2 inch thick. Cut out dough using a a large cookie cutter or pastry ring. Let the cut doughnuts rise for thirty minutes on floured baking sheet, covered lightly with a tea towel.

  8. Preheat the oil in a large pot or Dutch oven to 350°F. Slowly and carefully, place the doughnuts into the oil, being careful not to splash.  Work in batches so the doughnuts have plenty of room to cook and the oil temperature does not drop too much.

  9. Cook on each side until golden brown. Transfer to a cooling rack placed in a baking pan. Allow to cool for a half an hour prior to filling. 

Filling

  1. In a large bowl, whisk together the pudding mix, bourbon, rum, and eggnog. Allow to set in the fridge until thickened.

  2. Add the filling to a piping bag with a filling tip and twist closed.  From the top of doughnut, press down with the filling tip about 3/4 of the way and wiggle it around to create a pocket.  Be careful to make sure you do not make the hole on the top too big. Squeeze the piping bag lightly until the filling just starts to come of the hole.  Eat immediately!

For some other holiday treats check out these recipes: PSL: Pumpkin Spice Latkes and Pizza Latkes!

Pizza Latkes!

Pizza latke yumminess!

Last Shabbos afternoon, I had an epiphany.  To be honest, most days I’m thinking about a new outfit idea, or new recipe I want to experiment with, so it’s no surprise that when I got up from my Shabbos nap, I had a light-bulb moment and of course, started daydreaming about this latke recipe.

Pizza. Latkes.

Stay with me, this is going to be good.

Side note – raise your hand if you think this year just flew by? (Raises own hand).  I can’t believe I’m sitting at my computer typing up a latke recipe already.  How is Hanukkah just around the corner?  Sheesh, it feels like yesterday that Daniel and I were planning our Indian night pop-up event (in July)!  Well, needless to say, that time of year is almost here and I can’t wait to share with you what I’d like to think is a pretty genius idea.

A few years ago, I was always making a batch of deliciously crispy gluten-free pizza crust made from…wait for it…sauerkraut!  Thank you paleo cookbook author and blogger, Caroline Potter for the recipe (check out her healthy living blog “Flourish Living” here)!  Weirdly enough, I hadn’t made it in a while but gosh, what a perfect time to break out this sauerkraut! 

A strange thing happens when you squeeze all the liquid from a heaping handful of sauerkraut and mix it with a binder (like egg and/or cheese).  You get a crispy, yet healthy alternative – in this case, crispy latkes!  Plus, easy prep and good for your gut too!  Of course, if you make your own sauerkraut, that’s awesome – go for it!  If you’re a novice when it comes to fermentation, fear not – Bubbie’s brand (found at Whole Foods) is simply perfection – just cabbage, artisan well water (ooh, fancy) and salt.

Hmm…easy prep AND good for my tummy?  Sign me up! 🙂

I figured if I drained some sauerkraut, added shredded cheese (for a binder and major crisp factor), add in some thinly sliced red onion, mushroom, maybe green bell pepper or olives (if you’re a fan, unlike me), sprinkle oregano and red pepper flakes and then pan fry in a hot skillet, how could that be bad?! 

Cheesy Goodness

Since I’ve gone keto, I’ve made a lot of cheese crisps – literally just take a piece of cheddar cheese on some parchment paper, bake it, and then you wind up with crispy, cheesy goodness. So I thought this would basically be the same thing, right? The egg does help bind the latkes so they don’t fall apart, so I do recommend adding in an egg.  Between the sauerkraut and the cheese, the finished product resembles shredded potatoes!  Oh how clever.

And the BEST part?  Dipping those cheesy cabbage pancakes into marinara sauce!  All the pizza flavors in one perfect bite, without all of the guilt too.  Let’s dig in!

Wishing you all a very Happy Hanukkah, from your team here at MYV!

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Pizza Latke Recipe

0 from 0 votes
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Pizza Latkes
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Author: Rachel Katzman
Ingredients
  • 1 cup sauerkraut, drained (I like Bubbie's brand) Make sure to squeeze out as much water as possible so you get a crispy latke - you want a heaping cup-full once it's drained
  • 1 cup shredded cheese I used a pizza blend mix of mozzarella and cheddar, but pepper jack would be delish in this!
  • 1/2 cup shredded parmesan cheese Feel free to shred your own or for convenience, buy pre-shredded (I won't judge)
  • 1/4 cup sliced red onion optional
  • 1/4 cup thinly sliced mushrooms use any kind - but optional if you don't like mushrooms
  • 1/4 cup thinly sliced bell peppers again, optional - or you can use jarred pimentos - gives it a nice sweetness
  • 1/4 cup black olives I'm not a big fan, but if you like it on your pizza, go for it!
  • 1/4 tsp oregano
  • 1/8 tsp red pepper flakes I like to add 1/4 tsp roughly because I like it spicy, but adjust the seasonings as you like
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 egg
  • 1 spritz cooking spray I used avocado oil spray because of the mild flavor, but I know...it's Hanukkah, so go with olive oil!
Instructions

  1. Pre-heat oven to 250F.

  2. Mix the ingredients (except the cooking spray) in a large bowl.  Let the mixture rest for a few minutes.

  3. Spray a non-stick pan with cooking spray and pre-heat to medium.

  4. Add a heaping spoonful, about 1/4 cup of the mixture on to the pan.  I used a large crepe pan, so I got 3 latkes in each cooking batch. 

  5. Cook for about 3-4 minutes on each side until crispy and golden brown and lifts up easy from the pan.

  6. Also, I prefer to take my spatula and flatten the latkes a bit to squeeze out some more water and get them extra crispy. 

  7. Flip and cook another 3-4 minutes.

  8. Drain on a paper towel.

  9. Keep the latkes warm in the oven at 250F so they continue to get warm and crispy while you continue making the batches. 

  10. Serve warmed from the oven with marinara sauce garnished with jalapeno or black olive slices and a sprinkle of oregano!

*This post contains affiliate links. We at MYV (Meat Your Vegetables) earn a small commission if you purchase an item through one of those links, which allows us to continue bringing you great tasting food!  Cheers to that!

 

Jalapeno Cheddar Cauliflower Latkes With Salsa Verde Sour Cream

Cauliflower LatkeWho doesn’t love latkes, but definitely don’t serve these with apple sauce as they definitely are not your bubbie’s. After eating what feels like nothing but carbs for a few days, I wanted something a little lighter. Enter cauliflower.  And yes, I know I am encroaching on Rachel’s territory, but I think I have done a good job of putting my own spin on it.

Raw cauliflower can have a sulfuric or bitter flavor, but by roasting it first you can bring out its nuttiness and sweetness.  The cheese adds some richness to balance the earthy flavors of the cauliflower as well as acting as a binder.  The jalapeno adds some heat to sharpen all the otherwise tame flavors of the latke.

5 from 1 vote
Cauliflower Latke
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Jalapeno Cauliflower Cheddar Latkes
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

This is not your bubbie's latke.  The use of cauliflower lightens up the recipe, while the cheese and jalapeno add richness and sharpness to the otherwise simple flavor.  I recommend making them on the thinner side so they cook through without burning on the outside.

Course: Main Course, Side Dish, Snack
Cuisine: Jewish, Tex-Mex
Author: Daniel Peikes
Ingredients
  • 1 Large Head Cauliflower Core removed and broken up into florets
  • 1 Large Onion Peeled and quartered
  • 2 tbsp Olive Oil
  • 1 Cup Cheddar Cheese Shredded
  • 4 Large Eggs Beaten
  • 3 Large Jalapenos Chopped, remove seeds and ribs to lessen the heat
  • 1 Cup All Purpose Flour
  • Salt and Pepper To taste
  • Vegetable Oil For frying
Special Equipment
  • Food Processor Fitted with a chopping blade
  • Parchment Paper
Instructions

  1. Preheat your oven to 400°F. Toss the cauliflower and onion with the olive oil and place on parchment paper lined sheet pan.  Roast until the cauliflower starts to brown.

  2. Add the cauliflower and onion to the food processor and process until smooth but not liquid.

  3. Move mixture to a large mixing bowl and incorporate mix in the flour, cheese, eggs, jalapeno, salt, and pepper, stirring until all the ingredients are evenly distributed.

  4. Add about a 1/2 inch of oil in a large frying pan or skillet, and place over medium heat.  

  5. Form patties of your desired size and fry on each side until golden brown.

 

5 from 1 vote
Cauliflower Latke
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Salsa Verde Sour Cream
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

This recipe blends tradition with something a little more modern.  The salsa can be used on its own or mixed with sour cream to cool off the heat in the latkes.  You can also swap the bell peppers for jalapenos if you want to heat things up.

Course: Sauce
Cuisine: Kosher, Mexican, Tex-Mex
Author: Daniel Peikes
Ingredients
  • 1 Large Green Bell Pepper (or 4 Jalapenos if you prefer it spicy) Stem and seeds removed, roughly chopped
  • 4 Bunches Scallions Root ends removed
  • 6 Medium Tomatillos Husks removed and halved
  • 3 Cloves Garlic
  • 1 Bunch Cilantro Stems removed
  • Juice of 1 lime
  • Salt and Pepper To taste
  • 8 oz Sour Cream
Special Equipment
  • Food Processor Fitted with a chopping blade
  • Parchment Paper
Instructions

  1. Preheat your oven to 400°F. Spread out the peppers, scallions, tomatillos, and garlic on a parchment lined sheet pan and roast until they start to char.

  2. Add the peppers, scallions, tomatillos, garlic, cilantro, and lime juice to the food processor. Process to desired texture. Season with salt and pepper to taste.

  3. You can serve the salsa as is or combine a half cup of the salsa with the sour cream for a richer topping. If you are going to mix the salsa with the sour cream I recommend processing the salsa until smooth.

Check out Rachel’s take on latke’s here: Spaghetti Squash Latkes with Dipping Sauce Trio

Spaghetti Squash Latkes with Dipping Sauce Trio

Spaghetti squash latkes with garlic basil mayo and avocado crema (vegan nacho cheese dip not pictured)

I’m sure you all are in agreement with me that this year has just FLOWN by and it’s crazy that Hanukkah starts tomorrow night!  So of course we had to bring you some unique latkes to this blog, am I right?  For mine, I didn’t use any potatoes (I know, I know…you’re all shaking your head, but since I’m avoiding potatoes right now, I needed something that even I could eat).  Enter the humble spaghetti squash.  And yes, I could have done carrot, zucchini, even cauliflower but it feels so “been there, done that”.  Plus, I had a spaghetti squash sitting on my counter that really needed to be eaten, so I decided this was the perfect use. And no shredding needed here.

First thing’s first – cook the darn thing.  Sure you can cook it in a microwave, but I already had some stuff roasting in the oven, so just threw the squash in there too.  #twobirdsonestone.  And I love how the cooked spaghetti squash even LOOKS like shredded potatoes, minus a TON of unnecessary carbs, so that makes me a happy camper.  And to make it even more low-carb, instead of using a traditional gluten-free flour like almond, coconut, arrowroot, tapioca, to name a few, I used ground flax seeds instead, to help bind it together along with the eggs, salt and pepper and my favorite personal touch – Trader Joe’s “everything seasoning”.  Sure, I can make it myself, but it comes in a pretty package that I just can’t say no to, and I just love all of TJ’s pre-made seasonings.  I’m all for shortcuts, ya know?  One other thing to note, if you don’t want the “stringiness” of the spaghetti squash in one bite of your latke, I’d recommend roughly chopping the squash as you’re prepping the rest of the ingredients.  I decided not to do that, but it still turned out so good (and easy enough to eat). Also…you may have noticed my latkes are a wee bit dark, but I like mine extra crispy even if that means slightly burnt.  And these are so great to make-ahead.  Just pop them back in the oven at 400F, or you can pan fry them with a little avocado or olive oil for a few minutes just to crisp up.

As for the dips.  Since it’s so cold and dreary out, I needed a fresh pick-me-up, so garlic basil mayo it is. I love using the frozen cubes of basil and garlic if I need to make a quick herb dip or pesto in a pinch and I definitely don’t have any fresh basil here in my frigid apartment #dreamingofspringalready.  I have to give credit to my sister-in-law, Yael for this, since she created a similar concoction for her birthday party last weekend and it was so good (we layered this dip on tortillas, topped with roasted veggies = YUM).

For my second dip, I went with a tried and true favorite – my vegan nacho cheese..so dreamy and creamy and insanely healthy.  Check out the recipe here on my blog riskyveggie.com!

The third and final dip is an avocado crema (I’m using labneh in mine but you can use sour cream or Greek yogurt, or even mayo, I just like the tanginess it lends to the dip and compliments the smooth, mild avocado).  Add some fresh cilantro and you’re good to go.

And if you’re feeling nostalgic, check out one of my latke experiments (almond mustard cauliflower latkes with ginger tahini dipping sauce) from last year on riskyveggie.com!

Wishing all of our loyal readers a very HAPPY HANUKKAH and MERRY CHRISTMAS!

5 from 1 vote
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Spaghetti Squash Latkes
Author: Rachel Katzman
Ingredients
  • 1 spaghetti squash, cooked
  • 2 eggs
  • 2 tbsp olive or avocado oil
  • 4 tbsp ground flax seeds
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp Trader Joe's everything but the bagel seasoning
  • 1/2 tsp onion powder
Instructions

  1. Pre-heat the oven to 400F.

  2. Wrap the squash in foil and bake for 40 minutes or until fork tender. Keep the oven on at 400F.

  3. When the squash is cool enough to handle, scoop out the flesh into a large bowl and add the salt, pepper, garlic powder, onion powder, everything seasoning, flax seeds and olive oil.   The most annoying part is removing all of the seeds, but be patient, you'll get there. 🙂

  4. Wait about 3-5 minutes for the mixture to absorb some of the flax seed meal.

  5. On a parchment lined baking sheet, scoop a handful of the mixture and form it into flat latkes shapes.  

  6. Bake for 45 minutes, check to make sure they aren't burnt, and cook for another 15 minutes until crispy.  

  7. Let cool and serve warm with the dipping sauces!  

    HAPPY HANUKKAH!

5 from 1 vote
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Garlic Basil Mayo
Prep Time
5 mins
 
Servings: 1
Author: Rachel Katzman
Ingredients
  • 1/2 cup mayo I like using homemade, but use whatever you prefer or have in your fridge
  • 2 cubes frozen garlic, softened
  • 4 cubes frozen basil, softened
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp lemon juice
Instructions

  1. Mix all ingredients in a bowl until fully combined.  Adjust seasoning if needed. (note, this spread is delish on sammies!!)

5 from 1 vote
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Avocado Crema
Prep Time
10 mins
 
Servings: 1
Author: Rachel Katzman
Ingredients
  • 1 medium ripe avocado, diced
  • 2 tbsp labneh Middle Eastern yogurt, or you could use Greek Yogurt
  • 1 cube frozen garlic, softened
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 2 tsp hot sauce Adjust if you like it mild or super spicy
  • 1 bunch fresh cilantro, chopped
  • 1 tbsp lemon juice I like it tangy and this will thin the dip out a bit, so you can always adjust if you want it thicker
Instructions

  1. Mash the avocado with a fork and add the rest of the ingredients.  

  2. Add the cilantro, mix gently and serve. YUM!

If you liked this recipe check out Daniel’s take on latkes: Jalapeno Cheddar Cauliflower Latkes With Salsa Verde Sour Cream