Posts Tagged ‘Chanuka’

Chanukah Cake Pops (from homemade cake and frosting–with dairy-free options)

December 21, 2011

I made some cake pops for upcoming Chanukah parties. The standard recipe calls for cake mix and store bought frosting, but I just didn’t want to go that route.

Making the cake and frosting is actual trivial compared to the task of shaping, dipping and decorating.  An additional bonus of homemade cake and frosting is that you can control the ingredients and eliminate trans-fats or make it dairy-free (or even vegan).

For the cake, I went with a vegan chocolate cake that is intensely chocolate, but tends to crumbly dryness, which is an advantage in this case. For the frosting, I went with a super dairy mix of powdered sugar, butter and cream cheese. It would be very easy to make this vegan/dairy-free/pareve, though, with margarine and Tofutti cream cheese.

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Swiss Chard Chips

December 19, 2011

Note: this is a very healthy way to use olive oil to make something crispy to snack on on Chanukah!

My husband loves “chips” made by roasting kale. I got a little confused in the supermarket and bought Swiss chard instead of kale.

Hmm . . .  Could I make the recipe with Swiss chard instead of kale? Not wanting to reinvent the wheel, I googled and found out that, yes, I could.

Macheesmo’s approach was the one I went with.

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Sufganiyot: Traditional and Modernishe Baked

December 15, 2011

So are baked sufganiyot just as good as fried? Just for you, dear readers, I tried both side by side to see.

Baked Sufganiyot

The short answer is yes. The inside tastes pretty much the same. The crust is not at all the same, but, with enough powdered sugar it doesn’t really matter so much.

The appearance of baked and fried is different, too, but that becomes secondary when you put enough powdered sugar or glaze on top. My kids can’t tell the difference. My husband likes the baked version a little better because it has all the flavor and none of the grease.

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Latke-Palooza: Zucchini Latkes

December 6, 2011

It is fun to serve different kinds of mini latkes as appetizers, and this recipe is an old favorite. The original recipe came from an early 80’s cookbook called Cooking with Cornelius. Cornelius O’Donell worked for Corning Glass and developed recipes for use in Corningware. I’ve changed around the recipe a bit, leaving out the 2 Tbl. mayonnaise, using oil instead of butter for frying and changing some other things probably over the years.

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Three Easy Pieces: A Three Casserole Tex-Mex Party Meal

June 13, 2011

I can be quite lazy when it comes to cooking, wanting maximum results for minimum efforts.

Here is my almost fail-safe and easy menu for dairy meals: mac-n-cheese, bean chili, and yellow rice. All three dishes can be made quickly, and well ahead of serving. I put each in a casserole dish (9×13) for reheating and fill out the meal in different ways to change around the meal a bit.

For a large party, I serve these three easy pieces with cornbread, quacamole, salsa, and tortilla chips, plus lots of salad. The foil pans of chili, rice and mac-n-cheese go into chafing dishes to stay hot.

For a smaller meal (and you could do this for the large party, too), I serve guacamole, salsa, salad, tortilla shells and soft flour tortillas, plus taco sauces and condiments.

I used to serve a Mexican lasagna with this meal, but it is not necessary.

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Daring Bakers: Chanukah Challah (from Stollen Dough) Plus Rugelach Babka

December 23, 2010

The 2010 December Daring Bakers’ challenge was hosted by Penny of Sweet Sadie’s Baking. She chose to challenge Daring Bakers’ to make Stollen. She adapted a friend’s family recipe and combined it with information from friends, techniques from Peter Reinhart’s book………and Martha Stewart’s demonstration.

The egg-enriched dough for the stollen recipe reminded me of challah, and the powdered sugar topping made me think of soufganiyot, the jelly doughnuts served on Chanukah.  Doesn’t this close-up make you think of a plate of soufganiyot?

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Whipped Feta Dip for Hanukah

November 30, 2010

Here is a really great dip/spread adapted from The Greek Vegetarian, by Diane Kochilas (p.31): Kopanisti. The name is Greek for whipped or beaten, and it consists of feta cheese that is whipped with olive oil, lemon juice, and freshly ground black pepper.

There are many variations on this theme which incorporate other ingredients such as red pepper, herbs, garlic. You might see feta cheese dip recipes under these names, as well: Tirosalata, Htipiti, Htipi Tirosalata. The recipe can also include some Greek yogurt.

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