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During my time there I was a DJ at the campus radio station KCPR and I also wrote for the campus paper, Mustang Daily.\r\nI am currently launching a social media startup called Trak.ly\r\n\r\nFollow me on Twitter \u003ca href=\"https://twitter.com/#!/jerryjamesstone\">@jerryjamesstone\u003c/a> and \u003ca href=\"http://www.facebook.com/jerryjamesstone\">Facebook\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/9dcb39fc002d2308373954dd19c372df?s=600&d=blank&r=g","twitter":"jerryjamesstone","facebook":"jerryjamesstone","instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Jerry James Stone | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/9dcb39fc002d2308373954dd19c372df?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/9dcb39fc002d2308373954dd19c372df?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/jerryjamesstone"},"katewilliams":{"type":"authors","id":"5485","meta":{"index":"authors_1591205172","id":"5485","found":true},"name":"Kate Williams","firstName":"Kate","lastName":"Williams","slug":"katewilliams","email":"williaka@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Kate Williams grew up outside of Atlanta, where twenty-pound baskets of peaches were an end-of-summer tradition. After spending time in Boston developing recipes for America's Test Kitchen and pretending to be a New Englander, she moved to sunny Berkeley. Here she works as a personal chef and food writer, covering topics ranging from taco trucks to modernist cookbooks. In addition to KQED's Bay Area Bites, Kate's work appears on Serious Eats, Berkeleyside NOSH, The Oxford American, America's Test Kitchen cookbooks, and Food52.","avatar":"https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g","twitter":"KateHWilliams","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Kate Williams | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/katewilliams"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_104222":{"type":"posts","id":"bayareabites_104222","meta":{"index":"posts_1591205157","site":"bayareabites","id":"104222","score":null,"sort":[1449244841000]},"guestAuthors":[],"slug":"hanukkah-treats-strawberry-jam-filled-jelly-donuts-sufganiyot","title":"Hanukkah Treats: Strawberry Jam-Filled Jelly Donuts (Sufganiyot)","publishDate":1449244841,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>Crisp and golden brown on the outside, and stuffed with jam (or sometimes vanilla custard) on the inside, these little round jelly donuts (\u003ca href=\"https://en.wikipedia.org/wiki/Sufganiyah\" target=\"_blank\">sufganiyot\u003c/a>) are a beloved treat during \u003ca href=\"https://en.wikipedia.org/wiki/Hanukkah\" target=\"_blank\">Hanukkah\u003c/a>, the Jewish Festival of Lights, commemorating the rededication of the Temple in Jerusalem. Foods fried in oil are eaten to symbolize the miracle of a one-day supply of oil actually lasting eight days to keep the Temple's menorah illuminated. Sufganiyot are a common sight in Israel at nearly every bakery and market this time of year, and are also celebrated and consumed throughout the world. Potato \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/latkes/\" target=\"_blank\">latkes\u003c/a> are another classic dish served during Hanukkah, as well as other types of vegetables fritters, cheese-based recipes, and braised brisket. \u003c/p>\n\u003cp>You can make the yeasted dough the night before if you like, just be sure to let it come to room temperature for an hour before proceeding with the recipe. \u003c/p>\n\u003cp>\u003cstrong>*A note on the jam:\u003c/strong> Be sure to choose a thick jam for this. Strawberry is the traditional choice, but you can really use any flavor you like. If your jam isn’t thick, you can thicken it by boiling it with a teaspoon of cornstarch until it thickens slightly. Let it cool completely before proceeding.\u003c/p>\n\u003cfigure id=\"attachment_104259\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/jellydonuts-final1920c.jpg\" alt=\"Strawberry Jam-Filled Jelly Donuts (Sufganiyot)\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104259\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920c.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920c-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920c-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920c-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920c-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920c-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Strawberry Jam-Filled Jelly Donuts (Sufganiyot) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Sufganiyot (Jelly Donuts)\u003c/h3>\n\u003cp>\u003cem>Makes about 2 dozen donuts\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2¾ cups all-purpose flour\u003c/li>\n\u003cli>1 cup whole milk, warm (105 to 115˚F)\u003c/li>\n\u003cli>1/4 cup granulated sugar\u003c/li>\n\u003cli>1 packet (2¼ tsp) active dry yeast\u003c/li>\n\u003cli>1/2 teaspoon kosher salt\u003c/li>\n\u003cli>3 large egg yolks\u003c/li>\n\u003cli>1/4 cup unsalted butter, softened\u003c/li>\n\u003cli>2 teaspoons vanilla extract\u003c/li>\n\u003cli>Canola oil, for frying\u003c/li>\n\u003cli>2 cups strawberry jam*\u003c/li>\n\u003cli>Powdered sugar, for dusting\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In the bowl of a stand mixer fitted with the paddle attachment, whisk together 3/4 cup flour, the warm milk, sugar, and yeast. Let this mixture stand for 10 minutes. Add the remaining flour, salt, egg yolks, butter, and vanilla and beat until the dough is well mixed, about 5 minutes; the dough will be slightly sticky. Cover the bowl with plastic wrap and set aside in a warm place to rise for 1 hour, or refrigerate for up to overnight (if refrigerated, let come to room temperature for 1 hour before proceeding).\u003c/li>\n\u003cfigure id=\"attachment_104290\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/jellydonuts-dough-sticky.jpg\" alt=\"Beat until the dough is well mixed, about 5 minutes; the dough will be slightly sticky.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104290\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-sticky.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-sticky-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-sticky-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-sticky-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-sticky-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-sticky-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beat until the dough is well mixed, about 5 minutes; the dough will be slightly sticky. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104274\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/jellydonuts-dough-grow.jpg\" alt=\"The raised dough is ready to roll out.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104274\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-grow.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-grow-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-grow-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-grow-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-grow-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-grow-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The raised dough is ready to roll out. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Dust 2 rimmed baking sheets with a decent amount of flour. Roll out the dough to about 1/2-inch thick. With a 2-inch round biscuit or cookie cutter, cut out as many rounds of dough as you can. Press together the scraps, re-roll, and cut out more rounds.\u003c/li>\n\u003cp>https://youtu.be/IpfUbKDDIYI\u003c/p>\n\u003cfigure id=\"attachment_104273\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/jellydonuts-dough-cutter.jpg\" alt=\"With a 2-inch round biscuit or cookie cutter, cut out as many rounds of dough as you can. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104273\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-cutter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-cutter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-cutter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-cutter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-cutter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-cutter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">With a 2-inch round biscuit or cookie cutter, cut out as many rounds of dough as you can. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Place the dough rounds at least 1 inch apart on the baking sheets and cover the baking sheets loosely with plastic wrap. Set in a warm place to rise until they are puffy and nearly double in size, 15 to 30 minutes.\u003c/li>\n\u003cfigure id=\"attachment_104277\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/jellydonuts-dough-pan.jpg\" alt=\"Place the dough rounds at least 1 inch apart on the baking sheet.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104277\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-pan.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-pan-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-pan-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-pan-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-pan-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-pan-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place the dough rounds at least 1 inch apart on the baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Fill a heavy pot with at least 2 inches of oil (the oil should not go more than halfway up the pan). Heat the oil over medium-high heat until a deep-frying thermometer registers 360˚F. Using a spider or slotted spoon, carefully lower a few donuts in the oil; do not crowd the pot.\u003c/li>\n\u003cp> https://youtu.be/8COyboMINU0\u003c/p>\n\u003cli>Fry for 1 to 2 minutes per side, turning a few times (metal tongs are good for this), until golden brown and cooked through. Remove with the spider or slotted spoon, drain on a wire rack over a paper towel, and let cool. Repeat with the remaining donuts. Adjust the temperature while frying to keep the heat consistent.\u003c/li>\n\u003cfigure id=\"attachment_104282\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/jellydonuts-fry1.jpg\" alt=\"Fry for 1 to 2 minutes per side, turning a few times (metal tongs are good for this), until golden brown and cooked through.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104282\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-fry1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-fry1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-fry1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-fry1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-fry1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-fry1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fry for 1 to 2 minutes per side, turning a few times (metal tongs are good for this), until golden brown and cooked through. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104284\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/jellydonuts-group-fried1.jpg\" alt=\"Drain on a wire rack over a paper towel, and let cool.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104284\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-group-fried1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-group-fried1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-group-fried1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-group-fried1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-group-fried1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-group-fried1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drain on a wire rack over a paper towel, and let cool. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Transfer the jam to a piping bag fitted with a small, plain tip. Using a paring knife, cut a small hole into the side of each donut, pressing the knife into the donut to cut a little “pocket.” Be careful not to cut all the way through the sides of the donut. Pipe a few teaspoons of jam into each donut (don’t pipe so much in there that the donut bursts though!). Dust with powdered sugar and serve.\u003c/li>\n\u003cfigure id=\"attachment_104261\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/jellydonuts-insert-jelly.jpg\" alt=\"Pipe a few teaspoons of jam into each donut.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104261\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-insert-jelly.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-insert-jelly-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-insert-jelly-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-insert-jelly-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-insert-jelly-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-insert-jelly-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pipe a few teaspoons of jam into each donut. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104253\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/jelly-donuts-sugar-sprinkle1.jpg\" alt=\"Dust with powdered sugar and serve.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104253\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/jelly-donuts-sugar-sprinkle1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jelly-donuts-sugar-sprinkle1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jelly-donuts-sugar-sprinkle1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jelly-donuts-sugar-sprinkle1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jelly-donuts-sugar-sprinkle1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jelly-donuts-sugar-sprinkle1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dust with powdered sugar and serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104257\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/jellydonuts-final1920a.jpg\" alt=\"Strawberry Jam-Filled Jelly Donuts (Sufganiyot)\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104257\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Strawberry Jam-Filled Jelly Donuts (Sufganiyot) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"One bite of these deep-fried sugary treats filled with sweet strawberry jam will light up your Hanukkah celebration.","status":"publish","parent":0,"modified":1543350124,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":7,"wordCount":811},"headData":{"title":"Hanukkah Treats: Strawberry Jam-Filled Jelly Donuts (Sufganiyot) | KQED","description":"One bite of these deep-fried sugary treats filled with sweet strawberry jam will light up your Hanukkah celebration.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"104222 http://ww2.kqed.org/bayareabites/?p=104222","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/12/04/hanukkah-treats-strawberry-jam-filled-jelly-donuts-sufganiyot/","disqusTitle":"Hanukkah Treats: Strawberry Jam-Filled Jelly Donuts (Sufganiyot)","source":"Holiday Recipes","sourceUrl":"https://ww2.kqed.org/bayareabites/category/recipes/holiday-recipes/","path":"/bayareabites/104222/hanukkah-treats-strawberry-jam-filled-jelly-donuts-sufganiyot","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Crisp and golden brown on the outside, and stuffed with jam (or sometimes vanilla custard) on the inside, these little round jelly donuts (\u003ca href=\"https://en.wikipedia.org/wiki/Sufganiyah\" target=\"_blank\">sufganiyot\u003c/a>) are a beloved treat during \u003ca href=\"https://en.wikipedia.org/wiki/Hanukkah\" target=\"_blank\">Hanukkah\u003c/a>, the Jewish Festival of Lights, commemorating the rededication of the Temple in Jerusalem. Foods fried in oil are eaten to symbolize the miracle of a one-day supply of oil actually lasting eight days to keep the Temple's menorah illuminated. Sufganiyot are a common sight in Israel at nearly every bakery and market this time of year, and are also celebrated and consumed throughout the world. Potato \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/latkes/\" target=\"_blank\">latkes\u003c/a> are another classic dish served during Hanukkah, as well as other types of vegetables fritters, cheese-based recipes, and braised brisket. \u003c/p>\n\u003cp>You can make the yeasted dough the night before if you like, just be sure to let it come to room temperature for an hour before proceeding with the recipe. \u003c/p>\n\u003cp>\u003cstrong>*A note on the jam:\u003c/strong> Be sure to choose a thick jam for this. Strawberry is the traditional choice, but you can really use any flavor you like. If your jam isn’t thick, you can thicken it by boiling it with a teaspoon of cornstarch until it thickens slightly. Let it cool completely before proceeding.\u003c/p>\n\u003cfigure id=\"attachment_104259\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/jellydonuts-final1920c.jpg\" alt=\"Strawberry Jam-Filled Jelly Donuts (Sufganiyot)\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104259\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920c.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920c-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920c-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920c-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920c-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920c-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Strawberry Jam-Filled Jelly Donuts (Sufganiyot) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Sufganiyot (Jelly Donuts)\u003c/h3>\n\u003cp>\u003cem>Makes about 2 dozen donuts\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2¾ cups all-purpose flour\u003c/li>\n\u003cli>1 cup whole milk, warm (105 to 115˚F)\u003c/li>\n\u003cli>1/4 cup granulated sugar\u003c/li>\n\u003cli>1 packet (2¼ tsp) active dry yeast\u003c/li>\n\u003cli>1/2 teaspoon kosher salt\u003c/li>\n\u003cli>3 large egg yolks\u003c/li>\n\u003cli>1/4 cup unsalted butter, softened\u003c/li>\n\u003cli>2 teaspoons vanilla extract\u003c/li>\n\u003cli>Canola oil, for frying\u003c/li>\n\u003cli>2 cups strawberry jam*\u003c/li>\n\u003cli>Powdered sugar, for dusting\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In the bowl of a stand mixer fitted with the paddle attachment, whisk together 3/4 cup flour, the warm milk, sugar, and yeast. Let this mixture stand for 10 minutes. Add the remaining flour, salt, egg yolks, butter, and vanilla and beat until the dough is well mixed, about 5 minutes; the dough will be slightly sticky. Cover the bowl with plastic wrap and set aside in a warm place to rise for 1 hour, or refrigerate for up to overnight (if refrigerated, let come to room temperature for 1 hour before proceeding).\u003c/li>\n\u003cfigure id=\"attachment_104290\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/jellydonuts-dough-sticky.jpg\" alt=\"Beat until the dough is well mixed, about 5 minutes; the dough will be slightly sticky.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104290\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-sticky.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-sticky-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-sticky-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-sticky-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-sticky-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-sticky-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beat until the dough is well mixed, about 5 minutes; the dough will be slightly sticky. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104274\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/jellydonuts-dough-grow.jpg\" alt=\"The raised dough is ready to roll out.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104274\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-grow.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-grow-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-grow-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-grow-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-grow-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-grow-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The raised dough is ready to roll out. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Dust 2 rimmed baking sheets with a decent amount of flour. Roll out the dough to about 1/2-inch thick. With a 2-inch round biscuit or cookie cutter, cut out as many rounds of dough as you can. Press together the scraps, re-roll, and cut out more rounds.\u003c/li>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/IpfUbKDDIYI'\n title='//www.youtube.com/embed/IpfUbKDDIYI'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cfigure id=\"attachment_104273\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/jellydonuts-dough-cutter.jpg\" alt=\"With a 2-inch round biscuit or cookie cutter, cut out as many rounds of dough as you can. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104273\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-cutter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-cutter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-cutter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-cutter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-cutter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-cutter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">With a 2-inch round biscuit or cookie cutter, cut out as many rounds of dough as you can. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Place the dough rounds at least 1 inch apart on the baking sheets and cover the baking sheets loosely with plastic wrap. Set in a warm place to rise until they are puffy and nearly double in size, 15 to 30 minutes.\u003c/li>\n\u003cfigure id=\"attachment_104277\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/jellydonuts-dough-pan.jpg\" alt=\"Place the dough rounds at least 1 inch apart on the baking sheet.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104277\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-pan.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-pan-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-pan-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-pan-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-pan-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-pan-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place the dough rounds at least 1 inch apart on the baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Fill a heavy pot with at least 2 inches of oil (the oil should not go more than halfway up the pan). Heat the oil over medium-high heat until a deep-frying thermometer registers 360˚F. Using a spider or slotted spoon, carefully lower a few donuts in the oil; do not crowd the pot.\u003c/li>\n\u003cp> https://youtu.be/8COyboMINU0\u003c/p>\n\u003cli>Fry for 1 to 2 minutes per side, turning a few times (metal tongs are good for this), until golden brown and cooked through. Remove with the spider or slotted spoon, drain on a wire rack over a paper towel, and let cool. Repeat with the remaining donuts. Adjust the temperature while frying to keep the heat consistent.\u003c/li>\n\u003cfigure id=\"attachment_104282\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/jellydonuts-fry1.jpg\" alt=\"Fry for 1 to 2 minutes per side, turning a few times (metal tongs are good for this), until golden brown and cooked through.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104282\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-fry1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-fry1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-fry1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-fry1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-fry1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-fry1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fry for 1 to 2 minutes per side, turning a few times (metal tongs are good for this), until golden brown and cooked through. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104284\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/jellydonuts-group-fried1.jpg\" alt=\"Drain on a wire rack over a paper towel, and let cool.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104284\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-group-fried1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-group-fried1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-group-fried1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-group-fried1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-group-fried1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-group-fried1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drain on a wire rack over a paper towel, and let cool. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Transfer the jam to a piping bag fitted with a small, plain tip. Using a paring knife, cut a small hole into the side of each donut, pressing the knife into the donut to cut a little “pocket.” Be careful not to cut all the way through the sides of the donut. Pipe a few teaspoons of jam into each donut (don’t pipe so much in there that the donut bursts though!). Dust with powdered sugar and serve.\u003c/li>\n\u003cfigure id=\"attachment_104261\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/jellydonuts-insert-jelly.jpg\" alt=\"Pipe a few teaspoons of jam into each donut.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104261\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-insert-jelly.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-insert-jelly-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-insert-jelly-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-insert-jelly-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-insert-jelly-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-insert-jelly-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pipe a few teaspoons of jam into each donut. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104253\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/jelly-donuts-sugar-sprinkle1.jpg\" alt=\"Dust with powdered sugar and serve.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104253\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/jelly-donuts-sugar-sprinkle1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jelly-donuts-sugar-sprinkle1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jelly-donuts-sugar-sprinkle1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jelly-donuts-sugar-sprinkle1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jelly-donuts-sugar-sprinkle1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jelly-donuts-sugar-sprinkle1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dust with powdered sugar and serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104257\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/jellydonuts-final1920a.jpg\" alt=\"Strawberry Jam-Filled Jelly Donuts (Sufganiyot)\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104257\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Strawberry Jam-Filled Jelly Donuts (Sufganiyot) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/104222/hanukkah-treats-strawberry-jam-filled-jelly-donuts-sufganiyot","authors":["5015","5014"],"categories":["bayareabites_1516","bayareabites_1653","bayareabites_12550","bayareabites_1763","bayareabites_1246","bayareabites_12"],"tags":["bayareabites_3140","bayareabites_2889","bayareabites_131","bayareabites_1671","bayareabites_3532"],"featImg":"bayareabites_104262","label":"source_bayareabites_104222"},"bayareabites_73942":{"type":"posts","id":"bayareabites_73942","meta":{"index":"posts_1591205157","site":"bayareabites","id":"73942","score":null,"sort":[1384971092000]},"guestAuthors":[],"slug":"diy-thanksgivukkah-pumpkin-latkes-two-ways","title":"DIY Thanksgivukkah: Pumpkin Latkes Two Ways","publishDate":1384971092,"format":"aside","headTitle":"Thanksgiving Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":15012,"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_73949\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/savory-latkes-finished640x360.jpg\">\u003cimg class=\"size-full wp-image-73949\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/savory-latkes-finished640x360.jpg\" alt=\"Savory Pumpkin LatkCelebrate Thanksgiving and Hanukkah on the same night by cooking pumpkin latkes, like these savory pancakes. Photo: Kate Williams\" width=\"640\" height=\"360\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Celebrate Thanksgiving and Hanukkah on the same night by cooking pumpkin latkes, like these savory pancakes. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Thanksgiving has always been my favorite holiday. Even as a kid, I’d spend the day in the kitchen stirring, smelling, creating, and laughing with my family and friends. What could be better than spending a day lounging in a kitchen full of friendly faces all cocooned in the wonderful aromas of roast poultry, buttery stuffing, caramelized Brussels sprouts, and sugar-slicked pecans before diving into a seemingly endless, wine-filled feast?\u003c/p>\n\u003cp>This year, there is something better—\u003ca href=\"http://en.wikipedia.org/wiki/Thanksgivukkah\">Thanksgivukkah\u003c/a>. Yes, for the first time in, oh, 70,000-ish years, the first day of Hanukkah and Thanksgiving fall on the same Thursday, joining forces for the ultimate super holiday. A celebration of the harvest meets a celebration of all things fried in oil makes for a feast of memorable proportions.\u003c/p>\n\u003cp>While there are dozens of ways to meld the two celebrations at the dinner table, I’ve chosen to transform the humble potato latke into two pumpkin-filled twists on the classic, one savory and one sweet.\u003c/p>\n\u003cfigure id=\"attachment_73947\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pumpkin.jpg\">\u003cimg class=\"size-full wp-image-73947\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pumpkin.jpg\" alt=\"Choose sugar pumpkins over larger carving pumpkins for the best flavor. Photo: Kate Williams\" width=\"1000\" height=\"813\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Choose sugar pumpkins over larger carving pumpkins for the best flavor. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>First, you’ll want to choose the right pumpkin for the job. The massive carving pumpkins you’ll find on every corner aren’t bred for flavor, so instead go for the smaller sugar pumpkin variety. (You could also use another winter squash, like kabocha, acorn, or even butternut if you’d prefer.) Cut it in half, scoop out the seeds, and peel the skin using a sharp knife. I like to use my food processor to shred the pumpkin quickly and painlessly, but you can also use a box grater if that’s what you’ve got on hand.\u003c/p>\n\u003cp>For savory latkes, I seasoned the pumpkin simply with minced onion, salt, and pepper. A bit of flour and egg hold the mixture together.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To make these savory pumpkin latkes even more appropriate for the Thanksgiving table, I fried them in turkey fat that I rendered ahead of time. To render your own, trim the fatty skin from the neck and rear cavity of your turkey. Place the skin and any large pieces of fat in a cast iron skillet, and cover with a little bit of water. Heat the fat and water slowly over low heat. Let the mixture simmer until the water evaporates, all of the fat, and the pieces of skin are well-browned and crisp. Drain the fat through a coffee-lined strainer to remove the skin cracklings. (Season the cracklings with salt and eat for an afternoon snack!) Depending on the amount of fat on your turkey, you may need to supplement the rendered fat with olive or canola oil. Combine the two cooking fats in a measuring cup before frying to ensure that the turkey flavor stays in every batch.\u003c/p>\n\u003cfigure id=\"attachment_73946\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/applesauce.jpg\">\u003cimg class=\"size-full wp-image-73946\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/applesauce.jpg\" alt=\"Cranberries add festive tartness to traditional applesauce. Photo: Kate Williams\" width=\"1000\" height=\"751\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cranberries add festive tartness to traditional applesauce. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>In addition, I incorporated cranberries into traditional applesauce. Simmering a batch of cranberry applesauce is super easy—combine the berries with a few peeled and chopped apples and a little apple juice, sugar, and lemon juice. Cook everything until the apples are soft, mash, and then serve. The tart red fruit and sweet apples make for a bright condiment that perks up the fried pancakes.\u003c/p>\n\u003cp>For sweet dessert latkes, I took a cue from pumpkin pie. Instead of savory onion and black pepper, I mixed in a bit of brown sugar and a few spoonfuls of pumpkin pie spices. I further amplified the pie flavor by frying the cakes in butter and topping them with a dollop of soft whipped cream.\u003c/p>\n\u003cp>Cooking the latkes is a simple as scooping about 1/4 cup of pumpkin mixture per latke into a hot, fat-slicked cast iron skillet and frying them until they’re well browned on each side. Keep early batches warm in a 300 degree oven while frying the remainder of the pumpkin mixture.\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> These recipes are written to make use of one pumpkin total. (You’ll need half of a pumpkin for each recipe.) If you only want to make one version, you can easily double the recipes to use a whole pumpkin. These recipes are not necessarily kosher.\u003c/p>\n\u003cfigure id=\"attachment_73948\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/savory-latkes-final.jpg\">\u003cimg class=\"size-full wp-image-73948\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/savory-latkes-final.jpg\" alt=\"Savory Pumpkin Latkes with Cranberry-Applesauce. Photo: Kate Williams\" width=\"1000\" height=\"771\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Savory Pumpkin Latkes with Cranberry-Applesauce. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Savory Pumpkin Latkes with Cranberry-Applesauce\u003c/h3>\n\u003cp>\u003cem>Makes about 18 latkes\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 1/2 cups cranberries, fresh or frozen\u003cbr>\n1 1/2 pounds apples (3–4), peeled and diced (Golden Delicious, Jonagold, Fuji, Jonathan, McIntosh, Gravenstein, and Honeycrisp apples all make great applesauce)\u003cbr>\n1/4 cup brown sugar\u003cbr>\n1/4 cup apple juice, cider or water\u003cbr>\nJuice of 1 lemon\u003cbr>\nKosher salt\u003cbr>\n1/2 (4–5 pound) sugar pumpkin\u003cbr>\n1 small onion, minced or shredded\u003cbr>\n1/2 cup all-purpose flour\u003cbr>\n1/2 teaspoon ground black pepper\u003cbr>\n2 large eggs, beaten\u003cbr>\nRendered turkey fat, olive oil, or a combination\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. First, make the cranberry-applesauce: Combine the cranberries, apples, brown sugar, apple juice, and lemon juice in a medium saucepan. Bring mixture to a rapid simmer over medium-high heat. Reduce the heat to medium and continue to simmer until the cranberries have burst and the apples are soft, about 15 minutes.\u003cbr>\n2. Mash apples and cranberries with a potato masher until smooth. Season to taste with salt and additional brown sugar. Let cool to room temperature.\u003cbr>\n3. For the latkes: Preheat oven to 300 degrees.\u003cbr>\n4. Peel and seed pumpkin half, and cut into chunks about 2 inches wide. Shred the pumpkin using the shredding disk on a food processor or a box grater. You should have about 4 1/2 cups.\u003cbr>\n5. Combine the shredded pumpkin, onion, flour, black pepper, and 1 1/2 teaspoons salt in a large bowl. Mix well to distribute the flour. Fold in the eggs until combined.\u003cbr>\n6. Heat 2–3 tablespoons fat or oil in well-seasoned cast iron skillet or nonstick skillet over medium heat until shimmering. Using 1/4 cup-sized measuring cup, scoop pumpkin mixture into skillet, forming small cakes. Press each latke flat using the measuring cup or your fingers.\u003cbr>\n7. Cook each latke until well-browned on each side, 3–5 minutes per side. Adjust the heat as needed to allow the latke to brown evenly and cook through.\u003cbr>\n8. Transfer cooked latkes to a cookie sheet and place in oven to keep warm. Continue cooking latkes in the same way until all of the pumpkin mixture is used up. Replenish the fat in the skillet as needed.\u003cbr>\n9. Serve latkes with applesauce.\u003c/p>\n\u003cfigure id=\"attachment_73950\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/sweet-latkes-final.jpg\">\u003cimg class=\"size-full wp-image-73950\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/sweet-latkes-final.jpg\" alt=\"Adding brown sugar and pumpkin pie spice transforms traditionally savory latkes into fun twist on Thanksgiving dessert. Photo: Kate Williams\" width=\"1000\" height=\"750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Adding brown sugar and pumpkin pie spice transforms traditionally savory latkes into fun twist on Thanksgiving dessert. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Sweet Pumpkin Pie Latkes with Whipped Cream\u003c/h3>\n\u003cp>\u003cem>Makes about 18 latkes\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 cup heavy whipping cream, chilled\u003cbr>\n1 teaspoon powdered sugar (optional)\u003cbr>\n1/2 (4–5 pound) sugar pumpkin\u003cbr>\n1/2 cup all-purpose flour\u003cbr>\n1/4 cup brown sugar\u003cbr>\n1 1/2 teaspoons kosher salt\u003cbr>\n1 teaspoon ground cinnamon, plus extra for garnish\u003cbr>\n3/4 teaspoon ground ginger\u003cbr>\n1/8 teaspoon ground cloves\u003cbr>\n1/8 teaspoon ground allspice\u003cbr>\n1/8 teaspoon freshly grated nutmeg, plus extra for garnish\u003cbr>\n2 large eggs, beaten\u003cbr>\nUnsalted butter\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. Preheat oven to 300 degrees.\u003cbr>\n2. Whisk together cream and powdered sugar (if using) in large chilled metal bowl. Continue to whisk vigorously until the cream holds soft peaks. Cover tightly with plastic wrap and refrigerate while making latkes.\u003cbr>\n3. Peel and seed pumpkin half, and cut into chunks about 2 inches wide. Shred the pumpkin using the shredding disk on a food processor or a box grater. You should have about 4 1/2 cups.\u003cbr>\n4. Combine the shredded pumpkin, flour, brown sugar, salt, cinnamon, ginger, cloves, allspice, and nutmeg in a large bowl. Mix well to distribute the flour. Fold in the eggs until combined.\u003cbr>\n5. Heat 2–3 tablespoons butter well-seasoned cast iron skillet or nonstick skillet over medium heat until shimmering. Using 1/4 cup-sized measuring cup, scoop pumpkin mixture into skillet, forming small cakes. Press each latke flat using the measuring cup or your fingers.\u003cbr>\n6. Cook each latke until well-browned on each side, 3–5 minutes per side. Adjust the heat as needed to allow the latke to brown evenly and cook through.\u003cbr>\n7. Transfer cooked latkes to a cookie sheet and place in oven to keep warm. Continue cooking latkes in the same way until all of the pumpkin mixture is used up. Replenish the fat in the skillet as needed.\u003cbr>\n8. Serve latkes with whipped cream and a sprinkle of cinnamon, nutmeg, or both.\u003c/p>\n\n","blocks":[],"excerpt":"Celebrate Thanksgiving and Hanukkah on this year's super-holiday, Thanksgivukkah, with two recipes for pumpkin latkes—savory and sweet. Kate Williams shows you how.","status":"publish","parent":0,"modified":1571963517,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":1471},"headData":{"title":"DIY Thanksgivukkah: Pumpkin Latkes Two Ways | KQED","description":"Celebrate Thanksgiving and Hanukkah on this year's super-holiday, Thanksgivukkah, with two recipes for pumpkin latkes—savory and sweet. Kate Williams shows you how.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"73942 http://blogs.kqed.org/bayareabites/?p=73942","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/11/20/diy-thanksgivukkah-pumpkin-latkes-two-ways/","disqusTitle":"DIY Thanksgivukkah: Pumpkin Latkes Two Ways","path":"/bayareabites/73942/diy-thanksgivukkah-pumpkin-latkes-two-ways","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_73949\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/savory-latkes-finished640x360.jpg\">\u003cimg class=\"size-full wp-image-73949\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/savory-latkes-finished640x360.jpg\" alt=\"Savory Pumpkin LatkCelebrate Thanksgiving and Hanukkah on the same night by cooking pumpkin latkes, like these savory pancakes. Photo: Kate Williams\" width=\"640\" height=\"360\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Celebrate Thanksgiving and Hanukkah on the same night by cooking pumpkin latkes, like these savory pancakes. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Thanksgiving has always been my favorite holiday. Even as a kid, I’d spend the day in the kitchen stirring, smelling, creating, and laughing with my family and friends. What could be better than spending a day lounging in a kitchen full of friendly faces all cocooned in the wonderful aromas of roast poultry, buttery stuffing, caramelized Brussels sprouts, and sugar-slicked pecans before diving into a seemingly endless, wine-filled feast?\u003c/p>\n\u003cp>This year, there is something better—\u003ca href=\"http://en.wikipedia.org/wiki/Thanksgivukkah\">Thanksgivukkah\u003c/a>. Yes, for the first time in, oh, 70,000-ish years, the first day of Hanukkah and Thanksgiving fall on the same Thursday, joining forces for the ultimate super holiday. A celebration of the harvest meets a celebration of all things fried in oil makes for a feast of memorable proportions.\u003c/p>\n\u003cp>While there are dozens of ways to meld the two celebrations at the dinner table, I’ve chosen to transform the humble potato latke into two pumpkin-filled twists on the classic, one savory and one sweet.\u003c/p>\n\u003cfigure id=\"attachment_73947\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pumpkin.jpg\">\u003cimg class=\"size-full wp-image-73947\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pumpkin.jpg\" alt=\"Choose sugar pumpkins over larger carving pumpkins for the best flavor. Photo: Kate Williams\" width=\"1000\" height=\"813\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Choose sugar pumpkins over larger carving pumpkins for the best flavor. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>First, you’ll want to choose the right pumpkin for the job. The massive carving pumpkins you’ll find on every corner aren’t bred for flavor, so instead go for the smaller sugar pumpkin variety. (You could also use another winter squash, like kabocha, acorn, or even butternut if you’d prefer.) Cut it in half, scoop out the seeds, and peel the skin using a sharp knife. I like to use my food processor to shred the pumpkin quickly and painlessly, but you can also use a box grater if that’s what you’ve got on hand.\u003c/p>\n\u003cp>For savory latkes, I seasoned the pumpkin simply with minced onion, salt, and pepper. A bit of flour and egg hold the mixture together.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To make these savory pumpkin latkes even more appropriate for the Thanksgiving table, I fried them in turkey fat that I rendered ahead of time. To render your own, trim the fatty skin from the neck and rear cavity of your turkey. Place the skin and any large pieces of fat in a cast iron skillet, and cover with a little bit of water. Heat the fat and water slowly over low heat. Let the mixture simmer until the water evaporates, all of the fat, and the pieces of skin are well-browned and crisp. Drain the fat through a coffee-lined strainer to remove the skin cracklings. (Season the cracklings with salt and eat for an afternoon snack!) Depending on the amount of fat on your turkey, you may need to supplement the rendered fat with olive or canola oil. Combine the two cooking fats in a measuring cup before frying to ensure that the turkey flavor stays in every batch.\u003c/p>\n\u003cfigure id=\"attachment_73946\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/applesauce.jpg\">\u003cimg class=\"size-full wp-image-73946\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/applesauce.jpg\" alt=\"Cranberries add festive tartness to traditional applesauce. Photo: Kate Williams\" width=\"1000\" height=\"751\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cranberries add festive tartness to traditional applesauce. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>In addition, I incorporated cranberries into traditional applesauce. Simmering a batch of cranberry applesauce is super easy—combine the berries with a few peeled and chopped apples and a little apple juice, sugar, and lemon juice. Cook everything until the apples are soft, mash, and then serve. The tart red fruit and sweet apples make for a bright condiment that perks up the fried pancakes.\u003c/p>\n\u003cp>For sweet dessert latkes, I took a cue from pumpkin pie. Instead of savory onion and black pepper, I mixed in a bit of brown sugar and a few spoonfuls of pumpkin pie spices. I further amplified the pie flavor by frying the cakes in butter and topping them with a dollop of soft whipped cream.\u003c/p>\n\u003cp>Cooking the latkes is a simple as scooping about 1/4 cup of pumpkin mixture per latke into a hot, fat-slicked cast iron skillet and frying them until they’re well browned on each side. Keep early batches warm in a 300 degree oven while frying the remainder of the pumpkin mixture.\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> These recipes are written to make use of one pumpkin total. (You’ll need half of a pumpkin for each recipe.) If you only want to make one version, you can easily double the recipes to use a whole pumpkin. These recipes are not necessarily kosher.\u003c/p>\n\u003cfigure id=\"attachment_73948\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/savory-latkes-final.jpg\">\u003cimg class=\"size-full wp-image-73948\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/savory-latkes-final.jpg\" alt=\"Savory Pumpkin Latkes with Cranberry-Applesauce. Photo: Kate Williams\" width=\"1000\" height=\"771\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Savory Pumpkin Latkes with Cranberry-Applesauce. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Savory Pumpkin Latkes with Cranberry-Applesauce\u003c/h3>\n\u003cp>\u003cem>Makes about 18 latkes\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 1/2 cups cranberries, fresh or frozen\u003cbr>\n1 1/2 pounds apples (3–4), peeled and diced (Golden Delicious, Jonagold, Fuji, Jonathan, McIntosh, Gravenstein, and Honeycrisp apples all make great applesauce)\u003cbr>\n1/4 cup brown sugar\u003cbr>\n1/4 cup apple juice, cider or water\u003cbr>\nJuice of 1 lemon\u003cbr>\nKosher salt\u003cbr>\n1/2 (4–5 pound) sugar pumpkin\u003cbr>\n1 small onion, minced or shredded\u003cbr>\n1/2 cup all-purpose flour\u003cbr>\n1/2 teaspoon ground black pepper\u003cbr>\n2 large eggs, beaten\u003cbr>\nRendered turkey fat, olive oil, or a combination\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. First, make the cranberry-applesauce: Combine the cranberries, apples, brown sugar, apple juice, and lemon juice in a medium saucepan. Bring mixture to a rapid simmer over medium-high heat. Reduce the heat to medium and continue to simmer until the cranberries have burst and the apples are soft, about 15 minutes.\u003cbr>\n2. Mash apples and cranberries with a potato masher until smooth. Season to taste with salt and additional brown sugar. Let cool to room temperature.\u003cbr>\n3. For the latkes: Preheat oven to 300 degrees.\u003cbr>\n4. Peel and seed pumpkin half, and cut into chunks about 2 inches wide. Shred the pumpkin using the shredding disk on a food processor or a box grater. You should have about 4 1/2 cups.\u003cbr>\n5. Combine the shredded pumpkin, onion, flour, black pepper, and 1 1/2 teaspoons salt in a large bowl. Mix well to distribute the flour. Fold in the eggs until combined.\u003cbr>\n6. Heat 2–3 tablespoons fat or oil in well-seasoned cast iron skillet or nonstick skillet over medium heat until shimmering. Using 1/4 cup-sized measuring cup, scoop pumpkin mixture into skillet, forming small cakes. Press each latke flat using the measuring cup or your fingers.\u003cbr>\n7. Cook each latke until well-browned on each side, 3–5 minutes per side. Adjust the heat as needed to allow the latke to brown evenly and cook through.\u003cbr>\n8. Transfer cooked latkes to a cookie sheet and place in oven to keep warm. Continue cooking latkes in the same way until all of the pumpkin mixture is used up. Replenish the fat in the skillet as needed.\u003cbr>\n9. Serve latkes with applesauce.\u003c/p>\n\u003cfigure id=\"attachment_73950\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/sweet-latkes-final.jpg\">\u003cimg class=\"size-full wp-image-73950\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/sweet-latkes-final.jpg\" alt=\"Adding brown sugar and pumpkin pie spice transforms traditionally savory latkes into fun twist on Thanksgiving dessert. Photo: Kate Williams\" width=\"1000\" height=\"750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Adding brown sugar and pumpkin pie spice transforms traditionally savory latkes into fun twist on Thanksgiving dessert. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Sweet Pumpkin Pie Latkes with Whipped Cream\u003c/h3>\n\u003cp>\u003cem>Makes about 18 latkes\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 cup heavy whipping cream, chilled\u003cbr>\n1 teaspoon powdered sugar (optional)\u003cbr>\n1/2 (4–5 pound) sugar pumpkin\u003cbr>\n1/2 cup all-purpose flour\u003cbr>\n1/4 cup brown sugar\u003cbr>\n1 1/2 teaspoons kosher salt\u003cbr>\n1 teaspoon ground cinnamon, plus extra for garnish\u003cbr>\n3/4 teaspoon ground ginger\u003cbr>\n1/8 teaspoon ground cloves\u003cbr>\n1/8 teaspoon ground allspice\u003cbr>\n1/8 teaspoon freshly grated nutmeg, plus extra for garnish\u003cbr>\n2 large eggs, beaten\u003cbr>\nUnsalted butter\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. Preheat oven to 300 degrees.\u003cbr>\n2. Whisk together cream and powdered sugar (if using) in large chilled metal bowl. Continue to whisk vigorously until the cream holds soft peaks. Cover tightly with plastic wrap and refrigerate while making latkes.\u003cbr>\n3. Peel and seed pumpkin half, and cut into chunks about 2 inches wide. Shred the pumpkin using the shredding disk on a food processor or a box grater. You should have about 4 1/2 cups.\u003cbr>\n4. Combine the shredded pumpkin, flour, brown sugar, salt, cinnamon, ginger, cloves, allspice, and nutmeg in a large bowl. Mix well to distribute the flour. Fold in the eggs until combined.\u003cbr>\n5. Heat 2–3 tablespoons butter well-seasoned cast iron skillet or nonstick skillet over medium heat until shimmering. Using 1/4 cup-sized measuring cup, scoop pumpkin mixture into skillet, forming small cakes. Press each latke flat using the measuring cup or your fingers.\u003cbr>\n6. Cook each latke until well-browned on each side, 3–5 minutes per side. Adjust the heat as needed to allow the latke to brown evenly and cook through.\u003cbr>\n7. Transfer cooked latkes to a cookie sheet and place in oven to keep warm. Continue cooking latkes in the same way until all of the pumpkin mixture is used up. Replenish the fat in the skillet as needed.\u003cbr>\n8. Serve latkes with whipped cream and a sprinkle of cinnamon, nutmeg, or both.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/73942/diy-thanksgivukkah-pumpkin-latkes-two-ways","authors":["5485"],"series":["bayareabites_15012"],"categories":["bayareabites_752","bayareabites_12550","bayareabites_1763","bayareabites_12"],"tags":["bayareabites_3140","bayareabites_1671","bayareabites_530","bayareabites_2962"],"featImg":"bayareabites_73949","label":"bayareabites_15012"},"bayareabites_52877":{"type":"posts","id":"bayareabites_52877","meta":{"index":"posts_1591205157","site":"bayareabites","id":"52877","score":null,"sort":[1355601578000]},"guestAuthors":[],"slug":"curried-sweet-potato-latkes-with-maple-yogurt","title":"Curried Sweet Potato Latkes with Maple Yogurt","publishDate":1355601578,"format":"video","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Sometimes I can be pretty lame. For example, for some unknown reason I feel the need to confess that I am not Jewish with regards to this recipe. Why? I have no freakin' idea. I create Mexican recipes all the time and I am far from Mexican. I never confess that. It's simply ridiculous!\u003c/p>\n\u003cp>This recipe is also ridiculous. Ridiculously good! I have been a fan of curry and maple for quite sometime. Have you had my \u003ca title=\"Curry and Maple Sweet Potato Soup (Vegan)\" href=\"http://cookingstoned.tv/recipe/curry-and-maple-sweet-potato-soup-vegan/\">Curry and Maple Sweet Potato Soup\u003c/a>? It's AMAZING! This recipe is basically that one, deconstructed, and slightly more Jewish.\u003c/p>\n\u003cp>Making these Curried Sweet Potato Latkes can be a unique and festive way to celebrate Hanukkah! Or is it Chanukah? Can someone please let me know?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7611.jpg\">\u003cimg class=\"alignnone size-full wp-image-52878\" title=\"Curried Sweet Potato Latkes with Maple Yogurt\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7611.jpg\" alt=\"Curried Sweet Potato Latkes with Maple Yogurt\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Curried Sweet Potato Latkes with Maple Yogurt\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 medium sweet potatoes\u003c/li>\n\u003cli>1/2 red onion, minced\u003c/li>\n\u003cli>3 eggs\u003c/li>\n\u003cli>3/4 cup flour\u003c/li>\n\u003cli>1 tablespoon curry powder\u003c/li>\n\u003cli>1 teaspoon salt\u003c/li>\n\u003cli>1/8 cup vegetable oil\u003c/li>\n\u003cli>6 ounces Greek yogurt\u003c/li>\n\u003cli>1 tablespoon maple syrup\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>1. Halve and mince the onion. Then in a small saute pan over a medium high heat, saute the onion until it is translucent.\u003c/p>\n\u003cp>2. Clean the sweet potatoes. You don't have to peel them but you can if you prefer. I like the texture the skin provides, but it is just a personal preference. Either way is fine. Unless you are having me over for breakfast, then you best leave them on!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7520.jpg\">\u003cimg class=\"alignnone size-full wp-image-52884\" title=\"Shredded Sweet Potatoes\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7520.jpg\" alt=\"Shredded Sweet Potatoes\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>3. When shredding the sweet potatoes, I do it the long way. I don't know why that sounds dirty, but it does. Anyway, I run them through the food processor or you can use a cheese grater. What I like about the long, shredded pieces is how they look when cooked. They are all swirly and cute.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7538.jpg\">\u003cimg class=\"alignnone size-full wp-image-52883\" title=\"Latke Mix\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7538.jpg\" alt=\"Latke Mix\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>4. Next we are going to combine the eggs, flour, salt and curry powder, using a whisk.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7558.jpg\">\u003cimg class=\"alignnone size-full wp-image-52882\" title=\"Latke Mix\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7558.jpg\" alt=\"Latke Mix\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>5. In a large mixing bowl, add the sweet potatoes, cooked onions and the egg mixture. You could try to mix this with a spoon but, really, you need to roll up your sleeves and get your hands dirty. Luckily, I always wear t-shirts.\u003c/p>\n\u003cp>6. Using a cast iron skillet, heat a couple tablespoons of the oil in the pan over a medium high heat until it is shimmering.\u003c/p>\n\u003cp>7. Drop a heap of the latke mixture into the skillet and flatten it out, letting it sizzle. Cook it for about 2 minutes, until the edges are golden and crispy. Then flip.\u003c/p>\n\u003cp>8. When cooked on both sides, remove from the skillet and place on a towel to remove the excess oil.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7587.jpg\">\u003cimg title=\"Maple Greek Yogurt\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7587.jpg\" alt=\"Maple Greek Yogurt\">\u003c/a>\u003c/p>\n\u003cp>9. To make the yogurt mixture, simply mix the yogurt with the maple syrup.\u003c/p>\n\u003cp>Add a dollop of the maple yogurt to each latke and serve. I sprinkled mine with a little nutmeg for texture. Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7612.jpg\">\u003cimg class=\"alignnone size-full wp-image-52879\" title=\"Curried Sweet Potato Latkes with Maple Yogurt\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7612.jpg\" alt=\"Curried Sweet Potato Latkes with Maple Yogurt\" width=\"560\">\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"This recipe is ridiculous. Ridiculously good! If you have not tried the combo of curry, maple and sweet potato...you are missing out. Make these latkes for a festive and unique way to celebrate Hanukkah!","status":"publish","parent":0,"modified":1571963600,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":479},"headData":{"title":"Curried Sweet Potato Latkes with Maple Yogurt | KQED","description":"This recipe is ridiculous. Ridiculously good! If you have not tried the combo of curry, maple and sweet potato...you are missing out. Make these latkes for a festive and unique way to celebrate Hanukkah!","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"52877 http://blogs.kqed.org/bayareabites/?p=52877","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/12/15/curried-sweet-potato-latkes-with-maple-yogurt/","disqusTitle":"Curried Sweet Potato Latkes with Maple Yogurt","videoEmbed":"http://www.youtube.com/embed/L6C6iMnzHQg","path":"/bayareabites/52877/curried-sweet-potato-latkes-with-maple-yogurt","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Sometimes I can be pretty lame. For example, for some unknown reason I feel the need to confess that I am not Jewish with regards to this recipe. Why? I have no freakin' idea. I create Mexican recipes all the time and I am far from Mexican. I never confess that. It's simply ridiculous!\u003c/p>\n\u003cp>This recipe is also ridiculous. Ridiculously good! I have been a fan of curry and maple for quite sometime. Have you had my \u003ca title=\"Curry and Maple Sweet Potato Soup (Vegan)\" href=\"http://cookingstoned.tv/recipe/curry-and-maple-sweet-potato-soup-vegan/\">Curry and Maple Sweet Potato Soup\u003c/a>? It's AMAZING! This recipe is basically that one, deconstructed, and slightly more Jewish.\u003c/p>\n\u003cp>Making these Curried Sweet Potato Latkes can be a unique and festive way to celebrate Hanukkah! Or is it Chanukah? Can someone please let me know?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7611.jpg\">\u003cimg class=\"alignnone size-full wp-image-52878\" title=\"Curried Sweet Potato Latkes with Maple Yogurt\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7611.jpg\" alt=\"Curried Sweet Potato Latkes with Maple Yogurt\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Curried Sweet Potato Latkes with Maple Yogurt\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 medium sweet potatoes\u003c/li>\n\u003cli>1/2 red onion, minced\u003c/li>\n\u003cli>3 eggs\u003c/li>\n\u003cli>3/4 cup flour\u003c/li>\n\u003cli>1 tablespoon curry powder\u003c/li>\n\u003cli>1 teaspoon salt\u003c/li>\n\u003cli>1/8 cup vegetable oil\u003c/li>\n\u003cli>6 ounces Greek yogurt\u003c/li>\n\u003cli>1 tablespoon maple syrup\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>1. Halve and mince the onion. Then in a small saute pan over a medium high heat, saute the onion until it is translucent.\u003c/p>\n\u003cp>2. Clean the sweet potatoes. You don't have to peel them but you can if you prefer. I like the texture the skin provides, but it is just a personal preference. Either way is fine. Unless you are having me over for breakfast, then you best leave them on!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7520.jpg\">\u003cimg class=\"alignnone size-full wp-image-52884\" title=\"Shredded Sweet Potatoes\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7520.jpg\" alt=\"Shredded Sweet Potatoes\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>3. When shredding the sweet potatoes, I do it the long way. I don't know why that sounds dirty, but it does. Anyway, I run them through the food processor or you can use a cheese grater. What I like about the long, shredded pieces is how they look when cooked. They are all swirly and cute.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7538.jpg\">\u003cimg class=\"alignnone size-full wp-image-52883\" title=\"Latke Mix\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7538.jpg\" alt=\"Latke Mix\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>4. Next we are going to combine the eggs, flour, salt and curry powder, using a whisk.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7558.jpg\">\u003cimg class=\"alignnone size-full wp-image-52882\" title=\"Latke Mix\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7558.jpg\" alt=\"Latke Mix\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>5. In a large mixing bowl, add the sweet potatoes, cooked onions and the egg mixture. You could try to mix this with a spoon but, really, you need to roll up your sleeves and get your hands dirty. Luckily, I always wear t-shirts.\u003c/p>\n\u003cp>6. Using a cast iron skillet, heat a couple tablespoons of the oil in the pan over a medium high heat until it is shimmering.\u003c/p>\n\u003cp>7. Drop a heap of the latke mixture into the skillet and flatten it out, letting it sizzle. Cook it for about 2 minutes, until the edges are golden and crispy. Then flip.\u003c/p>\n\u003cp>8. When cooked on both sides, remove from the skillet and place on a towel to remove the excess oil.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7587.jpg\">\u003cimg title=\"Maple Greek Yogurt\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7587.jpg\" alt=\"Maple Greek Yogurt\">\u003c/a>\u003c/p>\n\u003cp>9. To make the yogurt mixture, simply mix the yogurt with the maple syrup.\u003c/p>\n\u003cp>Add a dollop of the maple yogurt to each latke and serve. I sprinkled mine with a little nutmeg for texture. Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7612.jpg\">\u003cimg class=\"alignnone size-full wp-image-52879\" title=\"Curried Sweet Potato Latkes with Maple Yogurt\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7612.jpg\" alt=\"Curried Sweet Potato Latkes with Maple Yogurt\" width=\"560\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/52877/curried-sweet-potato-latkes-with-maple-yogurt","authors":["5362"],"categories":["bayareabites_752","bayareabites_12550","bayareabites_1763","bayareabites_12","bayareabites_1593","bayareabites_1873"],"tags":["bayareabites_3140","bayareabites_1671","bayareabites_577","bayareabites_2961","bayareabites_530","bayareabites_2962"],"featImg":"bayareabites_52905","label":"bayareabites"},"bayareabites_52520":{"type":"posts","id":"bayareabites_52520","meta":{"index":"posts_1591205157","site":"bayareabites","id":"52520","score":null,"sort":[1355332073000]},"guestAuthors":[],"slug":"brussels-sprout-latke-recipe","title":"Brussels Sprout Latke Recipe","publishDate":1355332073,"format":"video","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>My affinity for Brussels sprouts is not a secret. I recently shared a skewered and roasted recipe for \u003ca title=\"Balsamic-Roasted Brussels Sprouts with Pine Nuts and Parmesan\" href=\"http://ww2.kqed.org/bayareabites/2012/10/26/balsamic-roasted-brussels-sprouts-with-pine-nuts-and-parmesan/\">Balsamic-Roasted Brussels Sprouts with Pine Nuts and Parmesan\u003c/a>. So when it came time to experiment with latkes I could not resist including this favorite seasonal ingredient into the mix.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7746.jpg\">\u003cimg class=\"alignnone size-large wp-image-52525\" title=\"Brussels Sprout Latkes\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7746-1024x700.jpg\" alt=\"Brussels Sprout Latkes\" width=\"600\">\u003c/a>\u003c/p>\n\u003cp>Recipe: \u003cstrong>Brussels Sprout Latkes\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1/2 pound yukon gold potatoes (2 medium sized potatoes)\u003c/li>\n\u003cli>1/2 pound Brussels sprouts (about 12 sprouts)\u003c/li>\n\u003cli>2 large eggs\u003c/li>\n\u003cli>1/4 cup matzo meal\u003c/li>\n\u003cli>1 teaspoon salt\u003c/li>\n\u003cli>1/4 cup olive oil\u003c/li>\n\u003cli>1 green onion, chopped\u003c/li>\n\u003cli>Freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. Remove any dark spots from your potatoes and trim the ends of the Brussels sprouts.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7693.jpg\">\u003cimg class=\"alignnone size-large wp-image-52522\" title=\"Brussels Sprouts and Potatoes\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7693-1024x682.jpg\" alt=\"Brussels Sprouts and Potatoes\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>2. Run the potatoes, length-wise, through a food processor or use a cheese grater. This is very important when making latkes. You want to remove any excess water from the base. I roll the potatoes in a towel, then place them in a colander to dry. You can also use cheesecloth. You just want them to be very dry.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7706.jpg\">\u003cimg class=\"alignnone size-large wp-image-52523\" title=\"Drying Shredded Potatoes\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7706-1024x682.jpg\" alt=\"Drying Shredded Potatoes\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>3. Shred the Brussels sprouts.\u003c/p>\n\u003cp>4. Whisk the eggs and then whisk in the flour and salt.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7713.jpg\">\u003cimg class=\"alignnone size-large wp-image-52524\" title=\"Brussels Sprout Latke Mix\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7713-1024x682.jpg\" alt=\"Brussels Sprout Latke Mix\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>5. Work in the potatoes until they are completely covered.\u003c/p>\n\u003cp>6. Then fold in the shredded Brussels sprouts. I do this because I want that green to pop!\u003c/p>\n\u003cp>7. Add enough oil to an iron skillet so that it’s about 1/4″ deep, and then warm it over a medium high heat until it is shimmering.\u003c/p>\n\u003cp>8. Drop a heap of the latke mixture into the skillet and flatten it out, letting it sizzle. Cook it for about 2 minutes, until the edges are golden and crispy. Then flip.\u003c/p>\n\u003cp>9. When cooked on both sides, remove from the skillet and place on a towel to remove the excess oil.\u003c/p>\n\u003cp>10. Serve with a spoonful of sour cream on top, garnish with green onions and fresh ground pepper.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7756.jpg\">\u003cimg class=\"alignnone size-large wp-image-52526\" title=\"Brussels Sprout Latkes\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7756-1024x682.jpg\" alt=\"Brussels Sprout Latkes\" width=\"560\">\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"My affinity for Brussels sprouts is not a secret. I recently shared a skewered and roasted recipe for Balsamic-Roasted Brussels Sprouts with Pine Nuts and Parmesan. So when it came time to experiment with latkes I could not resist including this favorite seasonal ingredient into the mix.","status":"publish","parent":0,"modified":1571963626,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":321},"headData":{"title":"Brussels Sprout Latke Recipe | KQED","description":"My affinity for Brussels sprouts is not a secret. I recently shared a skewered and roasted recipe for Balsamic-Roasted Brussels Sprouts with Pine Nuts and Parmesan. So when it came time to experiment with latkes I could not resist including this favorite seasonal ingredient into the mix.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"52520 http://blogs.kqed.org/bayareabites/?p=52520","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/12/12/brussels-sprout-latke-recipe/","disqusTitle":"Brussels Sprout Latke Recipe","videoEmbed":"http://www.youtube.com/embed/w1inA87DKKU","path":"/bayareabites/52520/brussels-sprout-latke-recipe","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>My affinity for Brussels sprouts is not a secret. I recently shared a skewered and roasted recipe for \u003ca title=\"Balsamic-Roasted Brussels Sprouts with Pine Nuts and Parmesan\" href=\"http://ww2.kqed.org/bayareabites/2012/10/26/balsamic-roasted-brussels-sprouts-with-pine-nuts-and-parmesan/\">Balsamic-Roasted Brussels Sprouts with Pine Nuts and Parmesan\u003c/a>. So when it came time to experiment with latkes I could not resist including this favorite seasonal ingredient into the mix.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7746.jpg\">\u003cimg class=\"alignnone size-large wp-image-52525\" title=\"Brussels Sprout Latkes\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7746-1024x700.jpg\" alt=\"Brussels Sprout Latkes\" width=\"600\">\u003c/a>\u003c/p>\n\u003cp>Recipe: \u003cstrong>Brussels Sprout Latkes\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1/2 pound yukon gold potatoes (2 medium sized potatoes)\u003c/li>\n\u003cli>1/2 pound Brussels sprouts (about 12 sprouts)\u003c/li>\n\u003cli>2 large eggs\u003c/li>\n\u003cli>1/4 cup matzo meal\u003c/li>\n\u003cli>1 teaspoon salt\u003c/li>\n\u003cli>1/4 cup olive oil\u003c/li>\n\u003cli>1 green onion, chopped\u003c/li>\n\u003cli>Freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. Remove any dark spots from your potatoes and trim the ends of the Brussels sprouts.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7693.jpg\">\u003cimg class=\"alignnone size-large wp-image-52522\" title=\"Brussels Sprouts and Potatoes\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7693-1024x682.jpg\" alt=\"Brussels Sprouts and Potatoes\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>2. Run the potatoes, length-wise, through a food processor or use a cheese grater. This is very important when making latkes. You want to remove any excess water from the base. I roll the potatoes in a towel, then place them in a colander to dry. You can also use cheesecloth. You just want them to be very dry.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7706.jpg\">\u003cimg class=\"alignnone size-large wp-image-52523\" title=\"Drying Shredded Potatoes\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7706-1024x682.jpg\" alt=\"Drying Shredded Potatoes\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>3. Shred the Brussels sprouts.\u003c/p>\n\u003cp>4. Whisk the eggs and then whisk in the flour and salt.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7713.jpg\">\u003cimg class=\"alignnone size-large wp-image-52524\" title=\"Brussels Sprout Latke Mix\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7713-1024x682.jpg\" alt=\"Brussels Sprout Latke Mix\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>5. Work in the potatoes until they are completely covered.\u003c/p>\n\u003cp>6. Then fold in the shredded Brussels sprouts. I do this because I want that green to pop!\u003c/p>\n\u003cp>7. Add enough oil to an iron skillet so that it’s about 1/4″ deep, and then warm it over a medium high heat until it is shimmering.\u003c/p>\n\u003cp>8. Drop a heap of the latke mixture into the skillet and flatten it out, letting it sizzle. Cook it for about 2 minutes, until the edges are golden and crispy. Then flip.\u003c/p>\n\u003cp>9. When cooked on both sides, remove from the skillet and place on a towel to remove the excess oil.\u003c/p>\n\u003cp>10. Serve with a spoonful of sour cream on top, garnish with green onions and fresh ground pepper.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7756.jpg\">\u003cimg class=\"alignnone size-large wp-image-52526\" title=\"Brussels Sprout Latkes\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7756-1024x682.jpg\" alt=\"Brussels Sprout Latkes\" width=\"560\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/52520/brussels-sprout-latke-recipe","authors":["5362"],"categories":["bayareabites_752","bayareabites_12549","bayareabites_12550","bayareabites_1763","bayareabites_12","bayareabites_1873"],"tags":["bayareabites_10915","bayareabites_2898","bayareabites_3140","bayareabites_1671","bayareabites_577","bayareabites_530","bayareabites_2962","bayareabites_12693"],"featImg":"bayareabites_52538","label":"bayareabites"},"bayareabites_52314":{"type":"posts","id":"bayareabites_52314","meta":{"index":"posts_1591205157","site":"bayareabites","id":"52314","score":null,"sort":[1354938122000]},"guestAuthors":[],"slug":"gluten-free-latkes-for-hanukkah","title":"Gluten-Free Latkes for Hanukkah","publishDate":1354938122,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_52367\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/finished-latkes1000.jpg\">\u003cimg class=\"size-full wp-image-52367\" title=\"Gluten-Free Latkes with Apple Sauce and Sour Cream for Hanukkah\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/finished-latkes1000.jpg\" alt=\"Gluten-Free Latkes with Apple Sauce and Sour Cream for Hanukkah\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gluten-Free Latkes with Apple Sauce and Sour Cream for Hanukkah\u003c/figcaption>\u003c/figure>\n\u003cp>Happy \u003ca href=\"http://en.wikipedia.org/wiki/Hanukkah\">Hanukkah\u003c/a>! The Jewish festival of lights starts this Saturday and runs for eight delicious, fried-food-filled days. If you're not celebrating this holiday, now's the time to start hinting about how much you love latkes to all your Jewish friends. Do this and we will feel compelled to feed you; it's just in our blood. (It's more believable if you get the pronunciation right: \u003cem>laht-kuh,\u003c/em> not \u003cem>laht-kee.\u003c/em>) Ever since I moved to the Bay Area twenty-two years ago, I've thrown an annual Hanukkah latke party. People invited to that very first one have started emailing me this week, wondering when and where this year's shindig will be. Anyone once invited assumes lifelong latke-party privileges. Some of my friends only know each other through this annual event, but come December, they'll greet each other like old pals.\u003c/p>\n\u003cp>Fried food and festivity will do that to a person. What's a latke, you ask? A grated potato-and-onion pancake, thickened with eggs and matzoh meal or flour to something much more than the sum of its hash brown-like parts. At this time of year, the usual challenge for food writers of the \u003cem>-baum, -stein,\u003c/em> and \u003cem>-berg\u003c/em> variety is to come up with nifty spins on tradition, ditching the typical potato base for any number of tuber, root, or squash-based concoctions.\u003c/p>\n\u003cp>Maybe it's different if you have a big family demanding latkes for all eight days, then roiling with potato-induced ennui by day four. In my experience, few people make latkes year-round, and few people make them more than once or twice even during Hanukkah. Really, with such rare days devoted to latkes, there's no time to get bored even with good old Bubbeleh's latkes, and no real reason, in my book, to drive yourself crazy trying to make zucchini-parmesan latkes, parsnip-celery root latkes, sweet apple latkes, and the like.\u003c/p>\n\u003cp>But this year, I know I'll have a few people requesting a gluten-free edition of my \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/12/13/latkes/\">classic potato latkes\u003c/a>. No problem! My solution? Just leave out the matzoh meal and add back in a little more potato, in the form of potato starch. A dry white powder similar to cornstarch, potato starch can be found in the kosher or baking section of most supermarkets (If you can't find it among the boxes of matzoh meal and potato-pancake mix, look for it with the other alternative flours in the baking or health-food sections of the supermarket.)\u003c/p>\n\u003cp>One of the tricks of my latke technique is to squeeze out all the excess liquid from the grated potatoes. After you've let the squeezed-out liquid sit for a few minutes, you'll find that the excess potato starch has settled down to the bottom of the bowl in a slushy, cream-colored layer. You pour off the extra liquid and mix the extra potato starch back into the potatoes.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So, since there's already potato starch in the pancakes, why not just add more of the same in lieu of the matzoh meal or flour? No need for xanthum gum or tapioca, just more of what makes the potato work so well for frying in the first place.\u003c/p>\n\u003cp>You can, of course, use a mixture of regular and sweet potatoes, or potatoes and rutabaga, or potatoes and parsnip, if you need such excitement from your latkes. I'd suggest a rough 3:1 ratio of potato to alternate tuber/root, and don't skimp on the salt and freshly ground pepper.\u003c/p>\n\u003cp>I believe, strongly, that latkes should be made to order, not frozen and reheated or made by the double-dozen and left to wilt greasily in a warm oven. This may also have something to do with why they only show up once a year at my house. Anyone wants to talk to you, they know where to find you: in front of the stove, in a grease-splatted apron.\u003c/p>\n\u003cp>I also vote, early and often, for homemade applesauce, which is nothing more than rough-chopped apples simmered gently in a generous splash of apple juice or apple cider until they collapse at the poke of a spoon. You can leave them unpeeled, then crank your skin-studded mass through a food mill for a smooth, rosy puree. Or you can peel beforehand and beat the cooked mixture into a chunky mash with a wooden spoon, or aim for a smoother puree with a whisk or immersion blender. People eat this up with a spoon, no sugar or cinnamon needed. I've also made lovely roasted applesauce, using Judy Rogers' \u003ca href=\"http://www.food52.com/blog/2693_judy_rodgers_roasted_applesauce_and_savory_apple_charlottes\">Roasted Applesauce\u003c/a> from the Zuni Cafe Cookbook. Adding a generous pinch of salt to the apples as they're cooking is a nice touch when you're serving the applesauce as a part of a savory plate.\u003c/p>\n\u003cp>Sour cream, the other classic accompaniment, should be the real, no-additives thing (I like \u003ca href=\"http://cloverstornetta.com/products/natural-dairy/sour-cream/regular/\">Clover\u003c/a>'s natural sour cream); if you don't want the fat, admit that you're kidding yourself and then go for nonfat Greek yogurt rather than fakey, creepily thickened \"lite\" sour cream.\u003c/p>\n\u003cfigure id=\"attachment_52395\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/latke-ingredients500.jpg\">\u003cimg class=\"size-full wp-image-52395\" title=\"Gluten-Free Latke Ingredients\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/latke-ingredients500.jpg\" alt=\"Gluten-Free Latke Ingredients\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gluten-Free Latke Ingredients\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Gluten-Free Latkes for Hanukkah\u003c/strong>\u003cbr>\nPotatoes can take a lot of salt and pepper. Cook a tester latke to check for seasoning before you start frying up the whole batch.\u003c/p>\n\u003cp>\u003cstrong>Preparation Time:\u003c/strong> 25 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 45 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> About 20 latkes\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 medium-to-large baking potatoes, about 2 1/2 lbs (I like Yukon Golds or russets)\u003c/li>\n\u003cli>1 yellow onion, peeled and halved\u003c/li>\n\u003cli>2 eggs, separated\u003c/li>\n\u003cli>1/4 cup potato starch\u003c/li>\n\u003cli>1 1/2 tsp kosher salt, or to taste\u003c/li>\n\u003cli>Freshly ground pepper, to taste\u003c/li>\n\u003cli>Vegetable oil for frying\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Into a colander suspended over a large bowl, coarsely grate potatoes and onion using the large holes of a box grater. Squeeze and wring excess liquid out of potato mixture, either by pressing it through a ricer, wrapping and squeezing it in a clean tea towel, or just by grabbing handfuls and squeezing vigorously. Let potato mixture drain through the colander for a few minutes.\u003c/li>\n\u003cli>Lift up colander and pour off excess liquid below, reserving the layer of potato starch at the bottom. Dump grated potatoes on top of potato starch, and mix thoroughly, being sure to scrape up the starch and mix well into the potatoes. Add dry potato starch, egg yolks, salt, and pepper and mix well.\u003c/li>\n\u003cli>In a separate bowl, using a whisk or a hand-held electric mixer, beat egg whites to stiff peaks. Fold egg whites into potato mixture.\u003c/li>\n\u003cli>In a heavy, preferably cast-iron frying pan or skillet, heat 1/4 inch of vegetable oil over medium-high heat. Drop in a shred of potato; when it sizzles and bubbles, slide in as many large spoonfuls of potato mixture as you can without crowding. Fry over medium heat, turning once, until pancakes are well-browned. Add more oil as necessary for subsequent batches, but make sure to get it good and hot before adding the potatoes.\u003c/li>\n\u003cli>Drain on paper towels and serve immediately with sour cream and applesauce.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/squeezing-potato-mixture500.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-52382\" title=\"Squeezing the potato mixture\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/squeezing-potato-mixture500-150x150.jpg\" alt=\"Squeezing the potato mixture\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/pour-off-liquid500.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-52381\" title=\"Pour off liquid but reserve potato starch in the bowl\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/pour-off-liquid500-150x150.jpg\" alt=\"Pour off liquid but reserve potato starch in the bowl\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/whipped-egg-whites-potato500.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-52383\" title=\"Whipped egg whites and potato mixture\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/whipped-egg-whites-potato500-150x150.jpg\" alt=\"Whipped egg whites and potato mixture\" width=\"150\" height=\"150\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/fold-egg-whites-into-mixture500.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-52384\" title=\"Fold egg whites into potato mixture\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/fold-egg-whites-into-mixture500-150x150.jpg\" alt=\"Fold egg whites into potato mixture\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/potato-ready-for-frying500.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-52380\" title=\"Potato mixture ready for frying\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/potato-ready-for-frying500-150x150.jpg\" alt=\"Potato mixture ready for frying\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/frying-latkes500.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-52378\" title=\"Frying the latkes\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/frying-latkes500-150x150.jpg\" alt=\"Frying the latkes\" width=\"150\" height=\"150\">\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Frying up latkes for Hanukkah? Stephanie Rosenbaum Klassen shares an easy trick for making them deliciously gluten-free. ","status":"publish","parent":0,"modified":1571963640,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":1219},"headData":{"title":"Gluten-Free Latkes for Hanukkah | KQED","description":"Frying up latkes for Hanukkah? Stephanie Rosenbaum Klassen shares an easy trick for making them deliciously gluten-free. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"52314 http://blogs.kqed.org/bayareabites/?p=52314","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/12/07/gluten-free-latkes-for-hanukkah/","disqusTitle":"Gluten-Free Latkes for Hanukkah","path":"/bayareabites/52314/gluten-free-latkes-for-hanukkah","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_52367\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/finished-latkes1000.jpg\">\u003cimg class=\"size-full wp-image-52367\" title=\"Gluten-Free Latkes with Apple Sauce and Sour Cream for Hanukkah\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/finished-latkes1000.jpg\" alt=\"Gluten-Free Latkes with Apple Sauce and Sour Cream for Hanukkah\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gluten-Free Latkes with Apple Sauce and Sour Cream for Hanukkah\u003c/figcaption>\u003c/figure>\n\u003cp>Happy \u003ca href=\"http://en.wikipedia.org/wiki/Hanukkah\">Hanukkah\u003c/a>! The Jewish festival of lights starts this Saturday and runs for eight delicious, fried-food-filled days. If you're not celebrating this holiday, now's the time to start hinting about how much you love latkes to all your Jewish friends. Do this and we will feel compelled to feed you; it's just in our blood. (It's more believable if you get the pronunciation right: \u003cem>laht-kuh,\u003c/em> not \u003cem>laht-kee.\u003c/em>) Ever since I moved to the Bay Area twenty-two years ago, I've thrown an annual Hanukkah latke party. People invited to that very first one have started emailing me this week, wondering when and where this year's shindig will be. Anyone once invited assumes lifelong latke-party privileges. Some of my friends only know each other through this annual event, but come December, they'll greet each other like old pals.\u003c/p>\n\u003cp>Fried food and festivity will do that to a person. What's a latke, you ask? A grated potato-and-onion pancake, thickened with eggs and matzoh meal or flour to something much more than the sum of its hash brown-like parts. At this time of year, the usual challenge for food writers of the \u003cem>-baum, -stein,\u003c/em> and \u003cem>-berg\u003c/em> variety is to come up with nifty spins on tradition, ditching the typical potato base for any number of tuber, root, or squash-based concoctions.\u003c/p>\n\u003cp>Maybe it's different if you have a big family demanding latkes for all eight days, then roiling with potato-induced ennui by day four. In my experience, few people make latkes year-round, and few people make them more than once or twice even during Hanukkah. Really, with such rare days devoted to latkes, there's no time to get bored even with good old Bubbeleh's latkes, and no real reason, in my book, to drive yourself crazy trying to make zucchini-parmesan latkes, parsnip-celery root latkes, sweet apple latkes, and the like.\u003c/p>\n\u003cp>But this year, I know I'll have a few people requesting a gluten-free edition of my \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/12/13/latkes/\">classic potato latkes\u003c/a>. No problem! My solution? Just leave out the matzoh meal and add back in a little more potato, in the form of potato starch. A dry white powder similar to cornstarch, potato starch can be found in the kosher or baking section of most supermarkets (If you can't find it among the boxes of matzoh meal and potato-pancake mix, look for it with the other alternative flours in the baking or health-food sections of the supermarket.)\u003c/p>\n\u003cp>One of the tricks of my latke technique is to squeeze out all the excess liquid from the grated potatoes. After you've let the squeezed-out liquid sit for a few minutes, you'll find that the excess potato starch has settled down to the bottom of the bowl in a slushy, cream-colored layer. You pour off the extra liquid and mix the extra potato starch back into the potatoes.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So, since there's already potato starch in the pancakes, why not just add more of the same in lieu of the matzoh meal or flour? No need for xanthum gum or tapioca, just more of what makes the potato work so well for frying in the first place.\u003c/p>\n\u003cp>You can, of course, use a mixture of regular and sweet potatoes, or potatoes and rutabaga, or potatoes and parsnip, if you need such excitement from your latkes. I'd suggest a rough 3:1 ratio of potato to alternate tuber/root, and don't skimp on the salt and freshly ground pepper.\u003c/p>\n\u003cp>I believe, strongly, that latkes should be made to order, not frozen and reheated or made by the double-dozen and left to wilt greasily in a warm oven. This may also have something to do with why they only show up once a year at my house. Anyone wants to talk to you, they know where to find you: in front of the stove, in a grease-splatted apron.\u003c/p>\n\u003cp>I also vote, early and often, for homemade applesauce, which is nothing more than rough-chopped apples simmered gently in a generous splash of apple juice or apple cider until they collapse at the poke of a spoon. You can leave them unpeeled, then crank your skin-studded mass through a food mill for a smooth, rosy puree. Or you can peel beforehand and beat the cooked mixture into a chunky mash with a wooden spoon, or aim for a smoother puree with a whisk or immersion blender. People eat this up with a spoon, no sugar or cinnamon needed. I've also made lovely roasted applesauce, using Judy Rogers' \u003ca href=\"http://www.food52.com/blog/2693_judy_rodgers_roasted_applesauce_and_savory_apple_charlottes\">Roasted Applesauce\u003c/a> from the Zuni Cafe Cookbook. Adding a generous pinch of salt to the apples as they're cooking is a nice touch when you're serving the applesauce as a part of a savory plate.\u003c/p>\n\u003cp>Sour cream, the other classic accompaniment, should be the real, no-additives thing (I like \u003ca href=\"http://cloverstornetta.com/products/natural-dairy/sour-cream/regular/\">Clover\u003c/a>'s natural sour cream); if you don't want the fat, admit that you're kidding yourself and then go for nonfat Greek yogurt rather than fakey, creepily thickened \"lite\" sour cream.\u003c/p>\n\u003cfigure id=\"attachment_52395\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/latke-ingredients500.jpg\">\u003cimg class=\"size-full wp-image-52395\" title=\"Gluten-Free Latke Ingredients\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/latke-ingredients500.jpg\" alt=\"Gluten-Free Latke Ingredients\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gluten-Free Latke Ingredients\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Gluten-Free Latkes for Hanukkah\u003c/strong>\u003cbr>\nPotatoes can take a lot of salt and pepper. Cook a tester latke to check for seasoning before you start frying up the whole batch.\u003c/p>\n\u003cp>\u003cstrong>Preparation Time:\u003c/strong> 25 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 45 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> About 20 latkes\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 medium-to-large baking potatoes, about 2 1/2 lbs (I like Yukon Golds or russets)\u003c/li>\n\u003cli>1 yellow onion, peeled and halved\u003c/li>\n\u003cli>2 eggs, separated\u003c/li>\n\u003cli>1/4 cup potato starch\u003c/li>\n\u003cli>1 1/2 tsp kosher salt, or to taste\u003c/li>\n\u003cli>Freshly ground pepper, to taste\u003c/li>\n\u003cli>Vegetable oil for frying\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Into a colander suspended over a large bowl, coarsely grate potatoes and onion using the large holes of a box grater. Squeeze and wring excess liquid out of potato mixture, either by pressing it through a ricer, wrapping and squeezing it in a clean tea towel, or just by grabbing handfuls and squeezing vigorously. Let potato mixture drain through the colander for a few minutes.\u003c/li>\n\u003cli>Lift up colander and pour off excess liquid below, reserving the layer of potato starch at the bottom. Dump grated potatoes on top of potato starch, and mix thoroughly, being sure to scrape up the starch and mix well into the potatoes. Add dry potato starch, egg yolks, salt, and pepper and mix well.\u003c/li>\n\u003cli>In a separate bowl, using a whisk or a hand-held electric mixer, beat egg whites to stiff peaks. Fold egg whites into potato mixture.\u003c/li>\n\u003cli>In a heavy, preferably cast-iron frying pan or skillet, heat 1/4 inch of vegetable oil over medium-high heat. Drop in a shred of potato; when it sizzles and bubbles, slide in as many large spoonfuls of potato mixture as you can without crowding. Fry over medium heat, turning once, until pancakes are well-browned. Add more oil as necessary for subsequent batches, but make sure to get it good and hot before adding the potatoes.\u003c/li>\n\u003cli>Drain on paper towels and serve immediately with sour cream and applesauce.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/squeezing-potato-mixture500.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-52382\" title=\"Squeezing the potato mixture\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/squeezing-potato-mixture500-150x150.jpg\" alt=\"Squeezing the potato mixture\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/pour-off-liquid500.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-52381\" title=\"Pour off liquid but reserve potato starch in the bowl\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/pour-off-liquid500-150x150.jpg\" alt=\"Pour off liquid but reserve potato starch in the bowl\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/whipped-egg-whites-potato500.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-52383\" title=\"Whipped egg whites and potato mixture\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/whipped-egg-whites-potato500-150x150.jpg\" alt=\"Whipped egg whites and potato mixture\" width=\"150\" height=\"150\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/fold-egg-whites-into-mixture500.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-52384\" title=\"Fold egg whites into potato mixture\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/fold-egg-whites-into-mixture500-150x150.jpg\" alt=\"Fold egg whites into potato mixture\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/potato-ready-for-frying500.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-52380\" title=\"Potato mixture ready for frying\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/potato-ready-for-frying500-150x150.jpg\" alt=\"Potato mixture ready for frying\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/frying-latkes500.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-52378\" title=\"Frying the latkes\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/frying-latkes500-150x150.jpg\" alt=\"Frying the latkes\" width=\"150\" height=\"150\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/52314/gluten-free-latkes-for-hanukkah","authors":["5038"],"categories":["bayareabites_752","bayareabites_2695","bayareabites_12550","bayareabites_1763","bayareabites_12"],"tags":["bayareabites_10905","bayareabites_138","bayareabites_1671","bayareabites_577","bayareabites_3141","bayareabites_300","bayareabites_530","bayareabites_2962","bayareabites_12693"],"featImg":"bayareabites_52398","label":"bayareabites"},"bayareabites_19245":{"type":"posts","id":"bayareabites_19245","meta":{"index":"posts_1591205157","site":"bayareabites","id":"19245","score":null,"sort":[1291132818000]},"guestAuthors":[],"slug":"gluten-free-bakeries-bring-holiday-cheer","title":"Gluten-Free Bakeries Bring Holiday Cheer","publishDate":1291132818,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/gluten-free-gingerbread-men-e1291074348602.jpg\" alt=\"Gluten Free Gingerbread Men\" title=\"Gluten Free Gingerbread Men\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-19254\">\u003c/p>\n\u003cp>December is just about here, which means that bakeries are beginning to roll out their annual holiday treats. Those of us with a gluten allergy don't have to sit idly by, watching as our friends and loved ones enjoy a bevy of baked goods -- we live in the Bay Area, where gluten-free bakeries are popping up in many major cities (\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/06/the-best-bay-area-gluten-free-pizzas/\" title=\"Bay Area Gluten Free Pizzerias\" target=\"_blank\">along with pizza places\u003c/a>!).\u003c/p>\n\u003cp>Take, for example, \u003ca href=\"http://www.zestbakery.com/\" title=\"Bay Area gluten-free Bakery\">Zest Bakery\u003c/a>, an independent shop that recently opened in San Carlos. Located right off of Laurel Avenue, this cheerful bakery was opened by Patrick Luke and Charissa Fleischer, two sweets-loving newlyweds. A true family affair, Zest also features gluten-free mini-cheesecakes made by Charissa's sister, Cynthia, the mastermind behind the \u003ca href=\"http://www.anticupcakeco.com/\" title=\"Mini Cheesecakes\">the AntiCupcake Company\u003c/a> (her motto is \"Down with the Cupcake! Up with the Cheesecake!\").\u003c/p>\n\u003cp>Here are just a few of the tasty holiday treats you'll find at Zest:\u003c/p>\n\u003cul>\n\u003cli>Pies: pecan pie, pumpkin pie, berry pie, Dutch apple pie with dulce de leche - some pies can be made dairy-free as well\u003c/li>\n\u003cli>Cheesecake: pumpkin pie cheesecake, vanilla bean cheesecake, cranberry congnac cheesecake, eggnog cheesecake, mini firehouse smores cheesecake\u003c/li>\n\u003cli>Breads: white dinner rolls, multigrain rolls, cornbread rolls\u003c/li>\n\u003cli>Gingerbread men\u003c/li>\n\u003cli>A gluten-free holiday survival kit\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Zest Bakery\u003c/strong>\u003cbr>\n1224 Arroyo\u003cbr>\nSan Carlos, CA 94070\u003cbr>\n(650) 241-ZEST (9378)\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://www.twitter.com/zestbakery\">@zestbakery\u003c/a>\u003c/p>\n\u003chr>\n\u003cp>Another gluten-free bakery to recently appear in the Bay Area is Oakland's \u003ca href=\"http://www.goodchemistrybaking.com/\" title=\"Oakland gluten-free Bakery\">Good Chemistry Baking\u003c/a>. Started by Jane and Rick O'Hara and serving up espresso, baked goods, and a wide selection of deli offerings, Good Chemistry has become an everyday stop for the locals of the Grand Lake area. This holiday season Jane and Rick have packed their pastry cases with a great selection of holiday favorites:\u003c/p>\n\u003cul>\n\u003cli>Gingerbread loaves and cookies\u003c/li>\n\u003cli>Tea loaves: cranberry nut and lemon poppyseed\u003c/li>\n\u003cli>Linzer torte cookies\u003c/li>\n\u003cli>Dinner rolls and stuffing cubes\u003c/li>\n\u003cli>\u003ca href=\"http://iamglutenfree.blogspot.com/2006/10/gluten-free-challah-to-write-home.html\" title=\"Gluten-Free Challah Recipe\">Challah\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Good Chemistry Baking\u003c/strong>\u003cbr>\n3249 Grand Avenue\u003cbr>\nOakland, CA 94610\u003cbr>\n(510) 350-7190\u003c/p>\n\u003chr>\n\u003cp>It wouldn't be the holiday season without a stop at \u003ca href=\"http://www.mariposabaking.com/\" title=\"East Bay Gluten-Free Bakery\">Mariposa Baking Company\u003c/a>, located in Oakland on Telegraph Avenue. Now an East Bay mainstay, Mariposa Baking has been baking up some of the best gluten-free brownies, muffins, and pizza crusts since 2004. Owner Patti Furey Crane is known for her creative goodies, so you're sure to find a range of delicious offerings in her display case. If you're in the northern Peninsula, you can also get Mariposa Baking baked goods at San Bruno's \u003ca href=\"http://carrotscoffeeandtea.com/\" title=\"San Bruno Gluten Free Coffee Shop\">Carrot's Coffee & Tea\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Worth mentioning: once you're done shopping at Mariposa, head next door to \u003ca href=\"http://www.winemineco.com/\" title=\"Oakland Wine Shop\">The Wine Mine\u003c/a>, where owner David Sharp stocks a great selection of gluten-free beers to take the edge off after a day of holiday shopping.\u003c/p>\n\u003cp>\u003cstrong>Mariposa Baking Company\u003c/strong>\u003cbr>\n\u003cstrong>The Wine Mine\u003c/strong>\u003cbr>\n5427 Telegraph Ave\u003cbr>\nOakland, CA 94609\u003cbr>\n(510) 595-0955\u003c/p>\n\u003chr>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/cranberry-bread-pudding21.png\" alt=\"Cranberry-Cognac Bread Pudding \" title=\"Cranberry-Cognac Bread Pudding \" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-19376\">\u003c/p>\n\u003cp>Zest bakery has generous shared one of their most popular recipes: cranberry-cognac bread pudding. This dessert is so simple, you won't even need a \u003ca href=\"http://www.wasabimon.com/archive/basic-gluten-free-flour-mix-recipe/\" title=\"gluten-free Flour Recipe\">special gluten-free flour mix\u003c/a> to make it. You can just use the loaf of gluten-free bread that's been sitting in your freezer for the past month, waiting to be eaten, or \u003ca href=\"http://www.wasabimon.com/archive/gluten-free-brioche-recipe/\" title=\"Great gluten-free Bread Recipe\">make some homemade bread just for this dish\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Holiday Cranberry-Cognac Bread Pudding (Gluten-Free)\u003c/strong>\u003cbr>\n\u003cem>Compliments of Zest Bakery in San Carlos\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 12 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 1/2 cups fresh cranberries\u003cbr>\n1/4 cup cognac\u003cbr>\n3/4 cup water\u003cbr>\n2 tablespoons orange zest\u003cbr>\n3 cups granulated sugar, divided\u003cbr>\n3 cups cubed, stale \u003ca href=\"http://udisglutenfree.com/\" title=\"Great gluten-free Bread\">gluten-free bread\u003c/a>\u003cbr>\n6 large eggs, beaten\u003cbr>\n2 1/2 cups milk\u003cbr>\n2 teaspoons vanilla extract\u003cbr>\n2 teaspoons cinnamon\u003cbr>\n1 vanilla bean pod\u003cbr>\n4 tablespoons butter\u003cbr>\nCourse sugar or \u003ca href=\"http://bakingbites.com/2008/01/what-are-demerara-turbinado-and-muscovado-sugars/\" title=\"What is turbinado\">turbinado sugar\u003c/a> for sprinkling\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Pour cranberries, cognac, water, orange zest and 1 cup of the granulated sugar into a small pot and simmer on low for 20 minutes. Stir occasionally to keep from burning. Turn off the heat and set aside.\u003cbr>\n2. Preheat the oven to 350 degrees. Grease a 13 x 9 x 2-inch pan.\u003cbr>\n3. Arrange cubed bread in a single layer in the pan and spoon dollops of the cranberries over the bread. Add the remaining cubes of bread and spread with a few more spoonfuls of cranberries.\u003cbr>\n4. Mix together eggs, milk, vanilla extract, cinnamon, and the remaining 2 cups of granulated sugar in a bowl. Split the vanilla bean pod lengthwise and use the tip of the spoon to scrape out the vanilla caviar. Add the vanilla caviar to the egg and milk mixture and whisk until combined. Pour mixture over cubed bread and let sit for 10 minutes.\u003cbr>\n5. Dot with butter and sprinkle with turbinado sugar. Bake for 35 to 45 minutes, or until set. Remove from oven and allow to cool.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/cranberry-bread-pudding1.png\" alt=\"Cranberry-Cognac Bread Pudding\" title=\"cranberry-bread-pudding1\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-19256\">\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/gluten-free-gingerbread-men.jpg\">\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"December is just about here, which means that Bay Area gluten-free bakeries are beginning to roll out their fabulous holiday treats. ","status":"publish","parent":0,"modified":1291709626,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":795},"headData":{"title":"Gluten-Free Bakeries Bring Holiday Cheer | KQED","description":"December is just about here, which means that Bay Area gluten-free bakeries are beginning to roll out their fabulous holiday treats. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"19245 http://blogs.kqed.org/bayareabites/?p=19245","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/11/30/gluten-free-bakeries-bring-holiday-cheer/","disqusTitle":"Gluten-Free Bakeries Bring Holiday Cheer","path":"/bayareabites/19245/gluten-free-bakeries-bring-holiday-cheer","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/gluten-free-gingerbread-men-e1291074348602.jpg\" alt=\"Gluten Free Gingerbread Men\" title=\"Gluten Free Gingerbread Men\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-19254\">\u003c/p>\n\u003cp>December is just about here, which means that bakeries are beginning to roll out their annual holiday treats. Those of us with a gluten allergy don't have to sit idly by, watching as our friends and loved ones enjoy a bevy of baked goods -- we live in the Bay Area, where gluten-free bakeries are popping up in many major cities (\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/06/the-best-bay-area-gluten-free-pizzas/\" title=\"Bay Area Gluten Free Pizzerias\" target=\"_blank\">along with pizza places\u003c/a>!).\u003c/p>\n\u003cp>Take, for example, \u003ca href=\"http://www.zestbakery.com/\" title=\"Bay Area gluten-free Bakery\">Zest Bakery\u003c/a>, an independent shop that recently opened in San Carlos. Located right off of Laurel Avenue, this cheerful bakery was opened by Patrick Luke and Charissa Fleischer, two sweets-loving newlyweds. A true family affair, Zest also features gluten-free mini-cheesecakes made by Charissa's sister, Cynthia, the mastermind behind the \u003ca href=\"http://www.anticupcakeco.com/\" title=\"Mini Cheesecakes\">the AntiCupcake Company\u003c/a> (her motto is \"Down with the Cupcake! Up with the Cheesecake!\").\u003c/p>\n\u003cp>Here are just a few of the tasty holiday treats you'll find at Zest:\u003c/p>\n\u003cul>\n\u003cli>Pies: pecan pie, pumpkin pie, berry pie, Dutch apple pie with dulce de leche - some pies can be made dairy-free as well\u003c/li>\n\u003cli>Cheesecake: pumpkin pie cheesecake, vanilla bean cheesecake, cranberry congnac cheesecake, eggnog cheesecake, mini firehouse smores cheesecake\u003c/li>\n\u003cli>Breads: white dinner rolls, multigrain rolls, cornbread rolls\u003c/li>\n\u003cli>Gingerbread men\u003c/li>\n\u003cli>A gluten-free holiday survival kit\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Zest Bakery\u003c/strong>\u003cbr>\n1224 Arroyo\u003cbr>\nSan Carlos, CA 94070\u003cbr>\n(650) 241-ZEST (9378)\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://www.twitter.com/zestbakery\">@zestbakery\u003c/a>\u003c/p>\n\u003chr>\n\u003cp>Another gluten-free bakery to recently appear in the Bay Area is Oakland's \u003ca href=\"http://www.goodchemistrybaking.com/\" title=\"Oakland gluten-free Bakery\">Good Chemistry Baking\u003c/a>. Started by Jane and Rick O'Hara and serving up espresso, baked goods, and a wide selection of deli offerings, Good Chemistry has become an everyday stop for the locals of the Grand Lake area. This holiday season Jane and Rick have packed their pastry cases with a great selection of holiday favorites:\u003c/p>\n\u003cul>\n\u003cli>Gingerbread loaves and cookies\u003c/li>\n\u003cli>Tea loaves: cranberry nut and lemon poppyseed\u003c/li>\n\u003cli>Linzer torte cookies\u003c/li>\n\u003cli>Dinner rolls and stuffing cubes\u003c/li>\n\u003cli>\u003ca href=\"http://iamglutenfree.blogspot.com/2006/10/gluten-free-challah-to-write-home.html\" title=\"Gluten-Free Challah Recipe\">Challah\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Good Chemistry Baking\u003c/strong>\u003cbr>\n3249 Grand Avenue\u003cbr>\nOakland, CA 94610\u003cbr>\n(510) 350-7190\u003c/p>\n\u003chr>\n\u003cp>It wouldn't be the holiday season without a stop at \u003ca href=\"http://www.mariposabaking.com/\" title=\"East Bay Gluten-Free Bakery\">Mariposa Baking Company\u003c/a>, located in Oakland on Telegraph Avenue. Now an East Bay mainstay, Mariposa Baking has been baking up some of the best gluten-free brownies, muffins, and pizza crusts since 2004. Owner Patti Furey Crane is known for her creative goodies, so you're sure to find a range of delicious offerings in her display case. If you're in the northern Peninsula, you can also get Mariposa Baking baked goods at San Bruno's \u003ca href=\"http://carrotscoffeeandtea.com/\" title=\"San Bruno Gluten Free Coffee Shop\">Carrot's Coffee & Tea\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Worth mentioning: once you're done shopping at Mariposa, head next door to \u003ca href=\"http://www.winemineco.com/\" title=\"Oakland Wine Shop\">The Wine Mine\u003c/a>, where owner David Sharp stocks a great selection of gluten-free beers to take the edge off after a day of holiday shopping.\u003c/p>\n\u003cp>\u003cstrong>Mariposa Baking Company\u003c/strong>\u003cbr>\n\u003cstrong>The Wine Mine\u003c/strong>\u003cbr>\n5427 Telegraph Ave\u003cbr>\nOakland, CA 94609\u003cbr>\n(510) 595-0955\u003c/p>\n\u003chr>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/cranberry-bread-pudding21.png\" alt=\"Cranberry-Cognac Bread Pudding \" title=\"Cranberry-Cognac Bread Pudding \" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-19376\">\u003c/p>\n\u003cp>Zest bakery has generous shared one of their most popular recipes: cranberry-cognac bread pudding. This dessert is so simple, you won't even need a \u003ca href=\"http://www.wasabimon.com/archive/basic-gluten-free-flour-mix-recipe/\" title=\"gluten-free Flour Recipe\">special gluten-free flour mix\u003c/a> to make it. You can just use the loaf of gluten-free bread that's been sitting in your freezer for the past month, waiting to be eaten, or \u003ca href=\"http://www.wasabimon.com/archive/gluten-free-brioche-recipe/\" title=\"Great gluten-free Bread Recipe\">make some homemade bread just for this dish\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Holiday Cranberry-Cognac Bread Pudding (Gluten-Free)\u003c/strong>\u003cbr>\n\u003cem>Compliments of Zest Bakery in San Carlos\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 12 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 1/2 cups fresh cranberries\u003cbr>\n1/4 cup cognac\u003cbr>\n3/4 cup water\u003cbr>\n2 tablespoons orange zest\u003cbr>\n3 cups granulated sugar, divided\u003cbr>\n3 cups cubed, stale \u003ca href=\"http://udisglutenfree.com/\" title=\"Great gluten-free Bread\">gluten-free bread\u003c/a>\u003cbr>\n6 large eggs, beaten\u003cbr>\n2 1/2 cups milk\u003cbr>\n2 teaspoons vanilla extract\u003cbr>\n2 teaspoons cinnamon\u003cbr>\n1 vanilla bean pod\u003cbr>\n4 tablespoons butter\u003cbr>\nCourse sugar or \u003ca href=\"http://bakingbites.com/2008/01/what-are-demerara-turbinado-and-muscovado-sugars/\" title=\"What is turbinado\">turbinado sugar\u003c/a> for sprinkling\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Pour cranberries, cognac, water, orange zest and 1 cup of the granulated sugar into a small pot and simmer on low for 20 minutes. Stir occasionally to keep from burning. Turn off the heat and set aside.\u003cbr>\n2. Preheat the oven to 350 degrees. Grease a 13 x 9 x 2-inch pan.\u003cbr>\n3. Arrange cubed bread in a single layer in the pan and spoon dollops of the cranberries over the bread. Add the remaining cubes of bread and spread with a few more spoonfuls of cranberries.\u003cbr>\n4. Mix together eggs, milk, vanilla extract, cinnamon, and the remaining 2 cups of granulated sugar in a bowl. Split the vanilla bean pod lengthwise and use the tip of the spoon to scrape out the vanilla caviar. Add the vanilla caviar to the egg and milk mixture and whisk until combined. Pour mixture over cubed bread and let sit for 10 minutes.\u003cbr>\n5. Dot with butter and sprinkle with turbinado sugar. Bake for 35 to 45 minutes, or until set. Remove from oven and allow to cool.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/cranberry-bread-pudding1.png\" alt=\"Cranberry-Cognac Bread Pudding\" title=\"cranberry-bread-pudding1\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-19256\">\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/gluten-free-gingerbread-men.jpg\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/19245/gluten-free-bakeries-bring-holiday-cheer","authors":["5120"],"categories":["bayareabites_1516","bayareabites_109","bayareabites_752","bayareabites_1245","bayareabites_1763","bayareabites_1875","bayareabites_12"],"tags":["bayareabites_8551","bayareabites_253","bayareabites_3140","bayareabites_558","bayareabites_138","bayareabites_1671","bayareabites_69","bayareabites_1645"],"label":"bayareabites"},"bayareabites_19207":{"type":"posts","id":"bayareabites_19207","meta":{"index":"posts_1591205157","site":"bayareabites","id":"19207","score":null,"sort":[1290960050000]},"guestAuthors":[],"slug":"borscht-for-chanukah","title":"Borscht for Chanukah","publishDate":1290960050,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/borscht.jpg\" alt=\"borscht for Chanukah\" title=\"borscht for Chanukah\" width=\"500\" height=\"395\" class=\"alignnone size-full wp-image-19294\">\u003c/p>\n\u003cp>The last turkey sandwiches and scraps of pumpkin pie are gone, the final breakfast of hot coffee and cold stuffing finished, and suddenly, another holiday is sending you back into the kitchen, this time to fry, fry, fry. \u003ca href=\"http://en.wikipedia.org/wiki/Hanukkah\">Chanukah\u003c/a>, the Jewish Festival of Lights, comes early this year, starting the evening of Wednesday, December 1st and ending 8 days later on December 9th. \u003c/p>\n\u003cp>Last year, I passed along all my must-have tips for \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/12/13/latkes/\">latkes\u003c/a>, the potato pancakes that are the festive centerpiece of family dinners during this holiday. Now, onto the borscht!\u003c/p>\n\u003cp>You wouldn't necessarily think, given how many people (Barack Obama included) \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/03/22/recipe-b-is-for-beet/\">shudder\u003c/a> at the very thought of a beet, that a pot of beet-and-cabbage soup could best a platter of crispy, greasy, fried potatoes slathered in sour cream and applesauce, but I've seen it happen. \u003c/p>\n\u003cp>Every year at my annual Chanukah party, folks come for the latkes but stay for the borscht. Waiting for the next round of potato pancakes to come out of the frying pan, they drift over to the big pot of magenta soup at the back of the stove, scoop out a bowlful, dollop on the sour cream, and before I know it, they're at my elbow, demanding to know \"what is in this soup??\" \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>They don't really believe me when I tell them it's nothing but dowdy root vegetables like turnips and parsnips, dill, a little cider vinegar and a whole bunch of beets and cabbage. Inspired by the dreamy borscht served at the marvelously glamorous, original incarnation of the \u003ca href=\"http://en.wikipedia.org/wiki/Russian_Tea_Room\">Russian Tea Room\u003c/a> in New York City, my borscht has adapted over the years, to where there's hardly even a recipe to follow. \u003c/p>\n\u003cp>Onions, leeks, and garlic are sauteed to start with, then followed by a bowlful of whatever could survive a Russian winter, usually a combination of carrots, parsnips, turnips, celery root, and rutabaga, then chopped or grated beets and finely sliced red cabbage, all seasoned with plenty of salt, caraway seed, and a few twigs of sage or thyme. Because I usually make my borscht vegetarian, I add a big can of diced tomatoes (Muir Glen's fire-roasted tomatoes are particularly nice) to give body and a bit of acidity to all that root-vegetable sweetness. Water to make up however much liquid is needed, and then, the crucial splash of red-wine or apple-cider vinegar for tartness. A gentle simmer for 45 minutes or so, an adjustment of salt or vinegar, a hefty stir-in of chopped fresh dill, and the borscht is ready. Like every winter soup, it improves with age, and can be made a day or two ahead of time. \u003c/p>\n\u003cp>My Polish landlord has promised to have me over for borscht sometime this winter. The red borscht that I know, he says, is a specialty of eastern Poland and Ukraine. In western Poland, however, they make a white borscht with sausage, potatoes, and \u003cem>zur,\u003c/em> a tart, cloudy liquid fermented from rye meal and rye-bread crusts. I haven't yet tried this kind, since it sounds like it needs a freezing-cold, months-long Eastern European winter to properly accompany it. \u003c/p>\n\u003cp>In my Jewish experience, there are two kinds of borscht: the cold kind, made only with beets, that you mix with sour cream to a lurid hot-pinkness and drink from a glass, and the belly-filling winter kind, chock full of cabbage, beets, and root vegetables, served with a dollop of sour cream on top, challah or rye bread on the side. \u003c/p>\n\u003cp>I generally make mine vegetarian, since I'm usually making borscht for a crowd, but many cooks make theirs with meat, chunks of fatty, tough but flavorful beef cooked on the bone to give body to the broth. A shot of vinegar keeps winter's appetite sharp, although now that everyone's madly pickling, you could add in some naturally fermented sauerkraut juice, perhaps and some sauerkraut, too, or a few diced pickled beets with their juice. \u003c/p>\n\u003cp>\u003cstrong>Winter Borscht\u003c/strong>\u003cbr>\nIt's impossible to make a small amount of borscht. Anyway, why would you want to? It keeps well and can sustain you for days. The amounts listed here are approximate, since the amount of borscht you make should be constrained only by the size of the biggest pot you have.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 8\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 tbsp oil or butter\u003cbr>\n1 large onion, peeled and chopped, and/or 1 large leek, trimmed and chopped\u003cbr>\n3 to 5 cloves garlic, chopped\u003cbr>\n2 carrots, chopped\u003cbr>\n1 parsnip, chopped\u003cbr>\n1 turnip, chopped\u003cbr>\n1 rutabaga, chopped (optional)\u003cbr>\n1 celery root, chopped\u003cbr>\n3 beets, peeled and chopped or grated\u003cbr>\n1/2 head of red cabbage, thinly sliced\u003cbr>\n1 cup cooked small white beans, optional\u003cbr>\n1 28-oz can diced tomatoes and juice\u003cbr>\nwater as needed\u003cbr>\n1 - 2 tsp salt, to taste\u003cbr>\n2 tsp caraway seed\u003cbr>\n1 tsp dill seed (optional)\u003cbr>\n1 tsp dried thyme or several branches of fresh thyme or sage\u003cbr>\n2 tbsp apple-cider or red-wine vinegar, or to taste\u003c/p>\n\u003cp>\u003cem>Garnish:\u003c/em>\u003cbr>\n1 small bunch fresh dill, minced\u003cbr>\nSour cream--the real stuff, with no additives, and definitely NOT \"lite\" or nonfat. If you truly won't (or can't) bear the full-fatness, use non- or lowfat Greek yogurt instead. \u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Over medium heat, heat oil in a large, heavy soup pot. Reduce heat, add onions, leek, and garlic. Cook, stirring, until softened and translucent but not browned, 5 to 8 minutes.\u003c/p>\n\u003cp>2. Add chopped carrots, parsnips, turnip, celery root and rutabaga and cook, stirring, until vegetables are slightly softened, 8-10 minutes. Add beets and cabbage and cook for another few minutes.\u003c/p>\n\u003cp>3. Add salt, caraway, and thyme. Add tomatoes and juice, white beans if using, and enough water to cover vegetables. Add vinegar to taste. Bring to a simmer, then reduce heat to keep soup at a gentle simmer. Partially cover and let cook until vegetables are tender and flavors have blended, about 45 minutes. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>4. Adjust salt and vinegar. To serve, top each bowlful with a generous sprinkle of fresh dill and a dollop of sour cream. \u003c/p>\n\n","blocks":[],"excerpt":"Thanksgiving is over, and now, in just a few days, Chanukah will be upon us. To go with your latkes, Stephanie Rosenbaum offers up her recipe for healthy, delicious winter borscht.","status":"publish","parent":0,"modified":1543350166,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":1027},"headData":{"title":"Borscht for Chanukah | KQED","description":"Thanksgiving is over, and now, in just a few days, Chanukah will be upon us. To go with your latkes, Stephanie Rosenbaum offers up her recipe for healthy, delicious winter borscht.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"19207 http://blogs.kqed.org/bayareabites/?p=19207","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/11/28/borscht-for-chanukah/","disqusTitle":"Borscht for Chanukah","path":"/bayareabites/19207/borscht-for-chanukah","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/borscht.jpg\" alt=\"borscht for Chanukah\" title=\"borscht for Chanukah\" width=\"500\" height=\"395\" class=\"alignnone size-full wp-image-19294\">\u003c/p>\n\u003cp>The last turkey sandwiches and scraps of pumpkin pie are gone, the final breakfast of hot coffee and cold stuffing finished, and suddenly, another holiday is sending you back into the kitchen, this time to fry, fry, fry. \u003ca href=\"http://en.wikipedia.org/wiki/Hanukkah\">Chanukah\u003c/a>, the Jewish Festival of Lights, comes early this year, starting the evening of Wednesday, December 1st and ending 8 days later on December 9th. \u003c/p>\n\u003cp>Last year, I passed along all my must-have tips for \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/12/13/latkes/\">latkes\u003c/a>, the potato pancakes that are the festive centerpiece of family dinners during this holiday. Now, onto the borscht!\u003c/p>\n\u003cp>You wouldn't necessarily think, given how many people (Barack Obama included) \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/03/22/recipe-b-is-for-beet/\">shudder\u003c/a> at the very thought of a beet, that a pot of beet-and-cabbage soup could best a platter of crispy, greasy, fried potatoes slathered in sour cream and applesauce, but I've seen it happen. \u003c/p>\n\u003cp>Every year at my annual Chanukah party, folks come for the latkes but stay for the borscht. Waiting for the next round of potato pancakes to come out of the frying pan, they drift over to the big pot of magenta soup at the back of the stove, scoop out a bowlful, dollop on the sour cream, and before I know it, they're at my elbow, demanding to know \"what is in this soup??\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>They don't really believe me when I tell them it's nothing but dowdy root vegetables like turnips and parsnips, dill, a little cider vinegar and a whole bunch of beets and cabbage. Inspired by the dreamy borscht served at the marvelously glamorous, original incarnation of the \u003ca href=\"http://en.wikipedia.org/wiki/Russian_Tea_Room\">Russian Tea Room\u003c/a> in New York City, my borscht has adapted over the years, to where there's hardly even a recipe to follow. \u003c/p>\n\u003cp>Onions, leeks, and garlic are sauteed to start with, then followed by a bowlful of whatever could survive a Russian winter, usually a combination of carrots, parsnips, turnips, celery root, and rutabaga, then chopped or grated beets and finely sliced red cabbage, all seasoned with plenty of salt, caraway seed, and a few twigs of sage or thyme. Because I usually make my borscht vegetarian, I add a big can of diced tomatoes (Muir Glen's fire-roasted tomatoes are particularly nice) to give body and a bit of acidity to all that root-vegetable sweetness. Water to make up however much liquid is needed, and then, the crucial splash of red-wine or apple-cider vinegar for tartness. A gentle simmer for 45 minutes or so, an adjustment of salt or vinegar, a hefty stir-in of chopped fresh dill, and the borscht is ready. Like every winter soup, it improves with age, and can be made a day or two ahead of time. \u003c/p>\n\u003cp>My Polish landlord has promised to have me over for borscht sometime this winter. The red borscht that I know, he says, is a specialty of eastern Poland and Ukraine. In western Poland, however, they make a white borscht with sausage, potatoes, and \u003cem>zur,\u003c/em> a tart, cloudy liquid fermented from rye meal and rye-bread crusts. I haven't yet tried this kind, since it sounds like it needs a freezing-cold, months-long Eastern European winter to properly accompany it. \u003c/p>\n\u003cp>In my Jewish experience, there are two kinds of borscht: the cold kind, made only with beets, that you mix with sour cream to a lurid hot-pinkness and drink from a glass, and the belly-filling winter kind, chock full of cabbage, beets, and root vegetables, served with a dollop of sour cream on top, challah or rye bread on the side. \u003c/p>\n\u003cp>I generally make mine vegetarian, since I'm usually making borscht for a crowd, but many cooks make theirs with meat, chunks of fatty, tough but flavorful beef cooked on the bone to give body to the broth. A shot of vinegar keeps winter's appetite sharp, although now that everyone's madly pickling, you could add in some naturally fermented sauerkraut juice, perhaps and some sauerkraut, too, or a few diced pickled beets with their juice. \u003c/p>\n\u003cp>\u003cstrong>Winter Borscht\u003c/strong>\u003cbr>\nIt's impossible to make a small amount of borscht. Anyway, why would you want to? It keeps well and can sustain you for days. The amounts listed here are approximate, since the amount of borscht you make should be constrained only by the size of the biggest pot you have.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 8\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 tbsp oil or butter\u003cbr>\n1 large onion, peeled and chopped, and/or 1 large leek, trimmed and chopped\u003cbr>\n3 to 5 cloves garlic, chopped\u003cbr>\n2 carrots, chopped\u003cbr>\n1 parsnip, chopped\u003cbr>\n1 turnip, chopped\u003cbr>\n1 rutabaga, chopped (optional)\u003cbr>\n1 celery root, chopped\u003cbr>\n3 beets, peeled and chopped or grated\u003cbr>\n1/2 head of red cabbage, thinly sliced\u003cbr>\n1 cup cooked small white beans, optional\u003cbr>\n1 28-oz can diced tomatoes and juice\u003cbr>\nwater as needed\u003cbr>\n1 - 2 tsp salt, to taste\u003cbr>\n2 tsp caraway seed\u003cbr>\n1 tsp dill seed (optional)\u003cbr>\n1 tsp dried thyme or several branches of fresh thyme or sage\u003cbr>\n2 tbsp apple-cider or red-wine vinegar, or to taste\u003c/p>\n\u003cp>\u003cem>Garnish:\u003c/em>\u003cbr>\n1 small bunch fresh dill, minced\u003cbr>\nSour cream--the real stuff, with no additives, and definitely NOT \"lite\" or nonfat. If you truly won't (or can't) bear the full-fatness, use non- or lowfat Greek yogurt instead. \u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Over medium heat, heat oil in a large, heavy soup pot. Reduce heat, add onions, leek, and garlic. Cook, stirring, until softened and translucent but not browned, 5 to 8 minutes.\u003c/p>\n\u003cp>2. Add chopped carrots, parsnips, turnip, celery root and rutabaga and cook, stirring, until vegetables are slightly softened, 8-10 minutes. Add beets and cabbage and cook for another few minutes.\u003c/p>\n\u003cp>3. Add salt, caraway, and thyme. Add tomatoes and juice, white beans if using, and enough water to cover vegetables. Add vinegar to taste. Bring to a simmer, then reduce heat to keep soup at a gentle simmer. Partially cover and let cook until vegetables are tender and flavors have blended, about 45 minutes. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>4. Adjust salt and vinegar. To serve, top each bowlful with a generous sprinkle of fresh dill and a dollop of sour cream. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/19207/borscht-for-chanukah","authors":["5038"],"categories":["bayareabites_1763","bayareabites_12"],"tags":["bayareabites_1958","bayareabites_8553","bayareabites_740","bayareabites_3140","bayareabites_1671","bayareabites_3662","bayareabites_3532","bayareabites_439"],"label":"bayareabites"},"bayareabites_8772":{"type":"posts","id":"bayareabites_8772","meta":{"index":"posts_1591205157","site":"bayareabites","id":"8772","score":null,"sort":[1260721933000]},"guestAuthors":[],"slug":"latkes","title":"Latkes","publishDate":1260721933,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/latkes300.jpg\" alt=\"latkes\" title=\"latkes\" width=\"300\" height=\"400\" class=\"alignleft size-full wp-image-9028\">When it comes to latkes, a lot of quibbles come up before the first potato is even peeled. Thick and hefty, or crispy-lacy? Do you hand-grate the potato or process it to mush? Squeeze out the liquid or let it be? Par-boil the potatoes, or avoid the potato altogether and head for the untrammeled wilds of zucchini with parmesan or yams with ginger? Can bacon be involved? \u003c/p>\n\u003cp>But all of these questions are nothing compared to the Big One. Which is, of course, OMG these latkes are SO GOOD why don't you make them EVERY NIGHT???\u003c/p>\n\u003cp>This, of course, is a question for sages and Jewish mothers everywhere to contemplate. The answer may become clear in the aftermath of a good latke fry-up, when bits of shredded potato are shriveling to blackness all over the counter, and a fine mist of splattered oil surrounds the stove. \u003c/p>\n\u003cp>Right now, though, Chanukah has just begun, and latke enthusiasm is at its height. Why potato pancakes for Chanukah, you ask? First, there's the holiday's celebration of scrappiness trumping might, the humble potato standing in for the outnumbered, outpowered but triumphant Maccabees. Able to reclaim their desecrated temple, so the story goes, the Jews found only one day's worth of oil for light, with the nearest source of consecrated oil a week's journey away. Then the little miracle: the one day's worth of oil burned for eight days, hence the eight days of Chanukah, and the dictum to fry, fry, fry. \u003c/p>\n\u003cp>Anything fried will work, and Jews around the world fry up all kinds of different things. In Israel, the go-to Chanukah treat is \u003cem>soufganiot,\u003c/em> jelly-filled doughnuts dusted with powdered sugar. In Eastern Europe, however, winter meant root vegetables, most likely fried in chicken or goose fat, served with applesauce for sweetness. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Here in the Bay Area, we can do a little of each: potatoes for cultural tradition, fried in olive oil for religious significance, or just because it's local and we use olive oil for everything, anyway. If you have chicken fat or goose fat or duck fat lying around looking for trouble, use it by all means, perhaps half-and-half with a mild vegetable oil like canola so that the simple potato taste isn't clobbered by poultry-ness. \u003c/p>\n\u003cp>Now, on to technique. Since I am not your mother, or (more importantly) your new Jewish husband's mother, nothing I tell you need influence your latke-making in the least if you already love your latkes. But if, sadly, you've been relying all these years on those nasty frozen ones that taste like wadded-up flannel pajamas, or your children have suddenly reached latke-eating age and you feel compelled to hand down a little tradition, even if otherwise you order in pad thai, burritos or \u003cem>aloo gobi\u003c/em> every night of the week, here is everything you need to know.\u003c/p>\n\u003cp>First, if you're going to fry, fry for a crowd. Making latkes is a festive event, and the more people around, the less you'll notice what a giant mess all that spattering oil has made of your kitchen. \u003c/p>\n\u003cp>Once you start in with the latkes, you won't have the focus or energy for anything else. Since most people's appetite for potato pancakes is limitless, especially if they're only made once a year, you should put together some satisfying one-pot thing the night before, like \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/28/borscht-for-chanukah/\">hot beet borscht\u003c/a> or a slow-cooked \u003ca href=\"http://www.epicurious.com/recipes/food/views/Braised-Beef-Brisket-355532\">brisket\u003c/a>, with challah or rye bread on the side. This also gives you something to throw at your guests as they start circling the stove and eyeing your spatula like starving hyenas, drawn by the irresistible diner whiff of sizzling potatoes, onion, and grease. \u003c/p>\n\u003cp>Second, grate by hand. Like writing thank you notes or taking off your mascara before bed, this process looms much larger in the imagination than in actual minutes spent. Use the coarse holes on a big box grater, and you'll get perfect texture and minimal clean-up. No need to peel the potatoes, especially if you're using organic spuds. \u003c/p>\n\u003cp>Alternate onion and potato as you grate, since the onion juices will help keep the potato shreds from oxidizing into gray yuck as you go. Another thing: don't grate more than you can fry up in a few batches. If you're frying for a crowd, don't be tempted to grate up ahead of time. Liquid will seep, potatoes will blacken, and you'll end up with a bowl of unpleasant, gray-black soupy sludge that even frying cannot redeem. Instead, grate, mix, fry, repeat. (See \"Why don't we have these every night?\", above.) \u003c/p>\n\u003cp>Once your potatoes and onions are grated, scoop the shreds into a large colander set over a big bowl. Now, get your hands into that potato mound and act like you're wringing a pair of very wet socks. Squeeze and wring, squeeze and wring, releasing as much liquid as possible. Sex educator and cultural critic Susie Bright, a woman who knows how to find the right tool for the job, swears by a \u003ca href=\"http://susiebright.blogs.com/susie_brights_journal_/2006/12/the_leauge_of_a.html\">potato ricer\u003c/a> for this; others load their taters into clean tea towels and wring away. Me, I'm a two-hands, no-equipment kind of lady, but follow your inclinations. When all the potatoes look well-wrung, step back and let the liquid collected in the bowl stand for a couple of minutes. \u003c/p>\n\u003cp>Meanwhile, separate your eggs, dropping the egg whites into a big bowl and putting the yolks aside. Hand the egg white to a helpful guest, and ask them to whisk them into stiff peaks. Here, technology helps; like natural childbirth, whisking egg whites with nothing but muscle tone and a whisk is admirable but achingly slow. If you don't have a hand-held electric mixer, just tell people to pass the whisk along when they tire out. Line a cookie sheet with paper towels and place it near (but not within catching-on-fire range of) the stove.\u003c/p>\n\u003cp>Lift up your colander of potatoes and onion. Underneath, you'll see a pool of brownish liquid with a squeaky layer of pinkish-tan potato starch at the bottom. Pour off the liquid, then dump the grated potato on top of the starch. Add the egg yolks, the matzoh meal or flour, and plenty of salt and pepper. Mix it all together, being sure to scrape up the extra starch from the bottom of the bowl. Track down that bowl of egg whites. Quickly, scoop the whites onto the potato mixture, and using a down-and-around motion, fold the whites into the grated potato. \u003c/p>\n\u003cp>Heat up a couple of wide, heavy frying pans (cast iron works best). Add about 1/2 inch of oil to each one, and get that oil really good and hot. (Buy a fresh bottle of oil for this endeavor. You'll need a lot more than you think.) When a shred of potato sputters and bubbles, slide as many large spoonfuls of potato as you can fit into the pan without crowding. Fry, turning once, until pancakes are a rich mahogany brown. Drain on paper towels, blotting off as much grease as possible so they'll stay crisp. If necessary, keep the first batch warm in a 250°F oven while you fry up another round. \u003c/p>\n\u003cp>As you fry, your friends and family will exhort you to come, sit down, eat. Ignore them. This is the martyrdom known to every latke maker: you must stand and work while others sit and enjoy. (See \"Why don't we have these every night?\", above.) Serve with sour cream and applesauce. You might think you could go all California and use salsa or fig chutney instead, but you would be wrong. Or not; maybe latkes are \u003cem>sensational\u003c/em> with fig chutney. (Gravy, I've been told, is wonderful on matzoh balls.) But try trusting your inner grandmother first.\u003c/p>\n\u003cp>\u003cstrong>Latkes\u003c/strong>\u003cbr>\nThis recipe makes thin, crispy latkes, more hash brown than hockey puck, because you can always make room for one more latke when they're light. \u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 1/2 lbs potatoes, well scrubbed\u003cbr>\n1 large yellow onion, peeled\u003cbr>\n2 eggs, separated\u003cbr>\n3 tablespoons flour or matzoh meal\u003cbr>\n2 tsp salt, or to taste\u003cbr>\nFreshly ground pepper\u003cbr>\nVegetable oil, for frying, or whatever fat you want (Yes, I'm sure bacon fat would be delicious, but really, must you?)\u003cbr>\nSour cream and applesauce, for serving\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Grate potatoes and onion alternately. Scoop grated mixture into a large colander suspended over a large bowl. \u003c/p>\n\u003cp>2. Squeeze and wring excess liquid out of potato mixture. Let potato mixture drain for a few minutes. Lift up colander, and pour off excess liquid below, reserving the layer of potato starch at the bottom. Dump grated potatoes on top of potato starch, and mix in egg yolks, flour, salt, and pepper, making sure to scrape the layer of potato starch into the mixture.\u003c/p>\n\u003cp>3. Beat egg whites to stiff peaks. Fold egg whites into potato mixture. \u003c/p>\n\u003cp>4. Heat 1/2 inch of vegetable oil in a heavy frying pan. Drop in a shred of potato; when it sizzles and bubbles, slide in as many large spoonfuls of potato mixture as you can without crowding. Fry over medium-high heat, turning once, until pancakes are well-browned. Add more oil as necessary for subsequent batches, but make sure to get it good and hot before adding the potatoes. \u003c/p>\n\u003cp>5. Drain on paper towels and serve immediately with sour cream and applesauce. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Makes about 20 latkes.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Since I am not your mother, or your new Jewish husband's mother, if you already love your latkes, nothing I tell you need influence you in the least. But if you've been relying, sadly, on those nasty frozen ones that taste like wadded-up flannel pajamas all these years, or your children have suddenly reached latke-eating age and you feel compelled to hand down a little tradition, here is everything you need to know to make a perfect latke. ","status":"publish","parent":0,"modified":1386009333,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":26,"wordCount":1614},"headData":{"title":"Latkes | KQED","description":"Since I am not your mother, or your new Jewish husband's mother, if you already love your latkes, nothing I tell you need influence you in the least. But if you've been relying, sadly, on those nasty frozen ones that taste like wadded-up flannel pajamas all these years, or your children have suddenly reached latke-eating age and you feel compelled to hand down a little tradition, here is everything you need to know to make a perfect latke. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"8772 http://blogs.kqed.org/bayareabites/?p=8772","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/12/13/latkes/","disqusTitle":"Latkes","path":"/bayareabites/8772/latkes","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/latkes300.jpg\" alt=\"latkes\" title=\"latkes\" width=\"300\" height=\"400\" class=\"alignleft size-full wp-image-9028\">When it comes to latkes, a lot of quibbles come up before the first potato is even peeled. Thick and hefty, or crispy-lacy? Do you hand-grate the potato or process it to mush? Squeeze out the liquid or let it be? Par-boil the potatoes, or avoid the potato altogether and head for the untrammeled wilds of zucchini with parmesan or yams with ginger? Can bacon be involved? \u003c/p>\n\u003cp>But all of these questions are nothing compared to the Big One. Which is, of course, OMG these latkes are SO GOOD why don't you make them EVERY NIGHT???\u003c/p>\n\u003cp>This, of course, is a question for sages and Jewish mothers everywhere to contemplate. The answer may become clear in the aftermath of a good latke fry-up, when bits of shredded potato are shriveling to blackness all over the counter, and a fine mist of splattered oil surrounds the stove. \u003c/p>\n\u003cp>Right now, though, Chanukah has just begun, and latke enthusiasm is at its height. Why potato pancakes for Chanukah, you ask? First, there's the holiday's celebration of scrappiness trumping might, the humble potato standing in for the outnumbered, outpowered but triumphant Maccabees. Able to reclaim their desecrated temple, so the story goes, the Jews found only one day's worth of oil for light, with the nearest source of consecrated oil a week's journey away. Then the little miracle: the one day's worth of oil burned for eight days, hence the eight days of Chanukah, and the dictum to fry, fry, fry. \u003c/p>\n\u003cp>Anything fried will work, and Jews around the world fry up all kinds of different things. In Israel, the go-to Chanukah treat is \u003cem>soufganiot,\u003c/em> jelly-filled doughnuts dusted with powdered sugar. In Eastern Europe, however, winter meant root vegetables, most likely fried in chicken or goose fat, served with applesauce for sweetness. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Here in the Bay Area, we can do a little of each: potatoes for cultural tradition, fried in olive oil for religious significance, or just because it's local and we use olive oil for everything, anyway. If you have chicken fat or goose fat or duck fat lying around looking for trouble, use it by all means, perhaps half-and-half with a mild vegetable oil like canola so that the simple potato taste isn't clobbered by poultry-ness. \u003c/p>\n\u003cp>Now, on to technique. Since I am not your mother, or (more importantly) your new Jewish husband's mother, nothing I tell you need influence your latke-making in the least if you already love your latkes. But if, sadly, you've been relying all these years on those nasty frozen ones that taste like wadded-up flannel pajamas, or your children have suddenly reached latke-eating age and you feel compelled to hand down a little tradition, even if otherwise you order in pad thai, burritos or \u003cem>aloo gobi\u003c/em> every night of the week, here is everything you need to know.\u003c/p>\n\u003cp>First, if you're going to fry, fry for a crowd. Making latkes is a festive event, and the more people around, the less you'll notice what a giant mess all that spattering oil has made of your kitchen. \u003c/p>\n\u003cp>Once you start in with the latkes, you won't have the focus or energy for anything else. Since most people's appetite for potato pancakes is limitless, especially if they're only made once a year, you should put together some satisfying one-pot thing the night before, like \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/28/borscht-for-chanukah/\">hot beet borscht\u003c/a> or a slow-cooked \u003ca href=\"http://www.epicurious.com/recipes/food/views/Braised-Beef-Brisket-355532\">brisket\u003c/a>, with challah or rye bread on the side. This also gives you something to throw at your guests as they start circling the stove and eyeing your spatula like starving hyenas, drawn by the irresistible diner whiff of sizzling potatoes, onion, and grease. \u003c/p>\n\u003cp>Second, grate by hand. Like writing thank you notes or taking off your mascara before bed, this process looms much larger in the imagination than in actual minutes spent. Use the coarse holes on a big box grater, and you'll get perfect texture and minimal clean-up. No need to peel the potatoes, especially if you're using organic spuds. \u003c/p>\n\u003cp>Alternate onion and potato as you grate, since the onion juices will help keep the potato shreds from oxidizing into gray yuck as you go. Another thing: don't grate more than you can fry up in a few batches. If you're frying for a crowd, don't be tempted to grate up ahead of time. Liquid will seep, potatoes will blacken, and you'll end up with a bowl of unpleasant, gray-black soupy sludge that even frying cannot redeem. Instead, grate, mix, fry, repeat. (See \"Why don't we have these every night?\", above.) \u003c/p>\n\u003cp>Once your potatoes and onions are grated, scoop the shreds into a large colander set over a big bowl. Now, get your hands into that potato mound and act like you're wringing a pair of very wet socks. Squeeze and wring, squeeze and wring, releasing as much liquid as possible. Sex educator and cultural critic Susie Bright, a woman who knows how to find the right tool for the job, swears by a \u003ca href=\"http://susiebright.blogs.com/susie_brights_journal_/2006/12/the_leauge_of_a.html\">potato ricer\u003c/a> for this; others load their taters into clean tea towels and wring away. Me, I'm a two-hands, no-equipment kind of lady, but follow your inclinations. When all the potatoes look well-wrung, step back and let the liquid collected in the bowl stand for a couple of minutes. \u003c/p>\n\u003cp>Meanwhile, separate your eggs, dropping the egg whites into a big bowl and putting the yolks aside. Hand the egg white to a helpful guest, and ask them to whisk them into stiff peaks. Here, technology helps; like natural childbirth, whisking egg whites with nothing but muscle tone and a whisk is admirable but achingly slow. If you don't have a hand-held electric mixer, just tell people to pass the whisk along when they tire out. Line a cookie sheet with paper towels and place it near (but not within catching-on-fire range of) the stove.\u003c/p>\n\u003cp>Lift up your colander of potatoes and onion. Underneath, you'll see a pool of brownish liquid with a squeaky layer of pinkish-tan potato starch at the bottom. Pour off the liquid, then dump the grated potato on top of the starch. Add the egg yolks, the matzoh meal or flour, and plenty of salt and pepper. Mix it all together, being sure to scrape up the extra starch from the bottom of the bowl. Track down that bowl of egg whites. Quickly, scoop the whites onto the potato mixture, and using a down-and-around motion, fold the whites into the grated potato. \u003c/p>\n\u003cp>Heat up a couple of wide, heavy frying pans (cast iron works best). Add about 1/2 inch of oil to each one, and get that oil really good and hot. (Buy a fresh bottle of oil for this endeavor. You'll need a lot more than you think.) When a shred of potato sputters and bubbles, slide as many large spoonfuls of potato as you can fit into the pan without crowding. Fry, turning once, until pancakes are a rich mahogany brown. Drain on paper towels, blotting off as much grease as possible so they'll stay crisp. If necessary, keep the first batch warm in a 250°F oven while you fry up another round. \u003c/p>\n\u003cp>As you fry, your friends and family will exhort you to come, sit down, eat. Ignore them. This is the martyrdom known to every latke maker: you must stand and work while others sit and enjoy. (See \"Why don't we have these every night?\", above.) Serve with sour cream and applesauce. You might think you could go all California and use salsa or fig chutney instead, but you would be wrong. Or not; maybe latkes are \u003cem>sensational\u003c/em> with fig chutney. (Gravy, I've been told, is wonderful on matzoh balls.) But try trusting your inner grandmother first.\u003c/p>\n\u003cp>\u003cstrong>Latkes\u003c/strong>\u003cbr>\nThis recipe makes thin, crispy latkes, more hash brown than hockey puck, because you can always make room for one more latke when they're light. \u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 1/2 lbs potatoes, well scrubbed\u003cbr>\n1 large yellow onion, peeled\u003cbr>\n2 eggs, separated\u003cbr>\n3 tablespoons flour or matzoh meal\u003cbr>\n2 tsp salt, or to taste\u003cbr>\nFreshly ground pepper\u003cbr>\nVegetable oil, for frying, or whatever fat you want (Yes, I'm sure bacon fat would be delicious, but really, must you?)\u003cbr>\nSour cream and applesauce, for serving\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Grate potatoes and onion alternately. Scoop grated mixture into a large colander suspended over a large bowl. \u003c/p>\n\u003cp>2. Squeeze and wring excess liquid out of potato mixture. Let potato mixture drain for a few minutes. Lift up colander, and pour off excess liquid below, reserving the layer of potato starch at the bottom. Dump grated potatoes on top of potato starch, and mix in egg yolks, flour, salt, and pepper, making sure to scrape the layer of potato starch into the mixture.\u003c/p>\n\u003cp>3. Beat egg whites to stiff peaks. Fold egg whites into potato mixture. \u003c/p>\n\u003cp>4. Heat 1/2 inch of vegetable oil in a heavy frying pan. Drop in a shred of potato; when it sizzles and bubbles, slide in as many large spoonfuls of potato mixture as you can without crowding. Fry over medium-high heat, turning once, until pancakes are well-browned. Add more oil as necessary for subsequent batches, but make sure to get it good and hot before adding the potatoes. \u003c/p>\n\u003cp>5. Drain on paper towels and serve immediately with sour cream and applesauce. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes about 20 latkes.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/8772/latkes","authors":["5038"],"categories":["bayareabites_2695","bayareabites_1763","bayareabites_12"],"tags":["bayareabites_3140","bayareabites_3142","bayareabites_1671","bayareabites_71","bayareabites_577","bayareabites_3141"],"label":"bayareabites"},"bayareabites_1738":{"type":"posts","id":"bayareabites_1738","meta":{"index":"posts_1591205157","site":"bayareabites","id":"1738","score":null,"sort":[1229981785000]},"guestAuthors":[],"slug":"painfree-latkes","title":"Pain-free Latkes","publishDate":1229981785,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/latkes-cooking.jpg\" alt=\"latkes frying\">\u003c/p>\n\u003cp>Although I didn't make it \u003ca href=\"http://www.saulsdeli.com/\">Saul's Deli\u003c/a> this year for their annual Neverending Latke sidewalk fest, a lingering craving for piles of crispy potato cakes convinced my husband to brave the task of grating and frying.\u003c/p>\n\u003cp>He more or less followed a \u003ca href=\"http://www.epicurious.com/recipes/food/views/Potato-Latkes-104406\">straightforward recipe\u003c/a> from Gourmet and managed to deliver, with his first try, a most excellent feast. Some crème fraiche, homemade applesauce and leftover oil from donut frying may have gilded the latkes, but they're so good, we don't really need much more than a plate or fork. Of course, some of us who hover around the cook right at the stove don't even need those.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/applesauce-sourcream.jpg\" alt=\"applesauce and sourcream\">\u003c/p>\n\u003cp>Everyone and their bubbie guard special tricks to making the best latkes in the world. Mine involves one of the most important tools in my kitchen: a beloved grater. My \u003ca href=\"http://www.blufftonslawcutter.com/\">Bluffton Slaw Cutter\u003c/a>, named for the Ohio village of just over 3,000 people where the company has been producing their crazy sharp graters since 1915, ensures thin, delicate, crisp shavings of potato. As anyone who works with good tools knows, the best ones are simply constructed, made to last decades and respond to each individual user. With the Bluffton grater, you can vary the length and thickness of your vegetable strips depending on the strength and angle you use.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/grater.jpg\" alt=\"grater\">\u003c/p>\n\u003cp>Mine is just over 20 years old. Nothing fancy, it's one thin but strong piece of metal with edges bent over a single length of thick-gauge wire that -- oh beautiful simple tools! -- curves to become a handle. It's long enough to lie over a bowl. And most importantly of all, a special process of hand-hammering the holes creates edges that become sharper the more you grate. Sorry, not holes, knives. Etched into the metal is a warning: \"HOLD THE FINGERS SO THAT THEY DO NOT COME IN CONTACT WITH THE KNIVES.\" \u003c/p>\n\u003cp>You can find older versions of the grater at flea markets -- look for \"Bluffton, Ohio\" or \"Bluffton Slaw Cutter\" somewhere on the face of it -- or you can order \u003ca href=\"http://www.blufftonslawcutter.com/products/products.aspx?id=10G\">a set your own\u003c/a> to start sharpening with cabbage, carrots and potatoes. You can get all three for only $16.\u003c/p>\n\u003cp>My husband learned the hard way that my grater is indeed very sharp. The last batch of latkes have a bit of his skin and, maybe, a few drops of blood. (What are the laws of kashrut on that?) I reminded him to use my other secret tool for the best latkes ever: the glove.\u003c/p>\n\u003cp>It's an exfoliating glove from the Japanese dollar store. You can find them for a few bucks at any drugstore or bath shop. I store one next to the oyster knife for shucking, while the other sleeps next to my grater. They're thin and flexible enough to allow nimble maneuvering of even the most recalcitrant bivalve, and also strong and sturdy enough to deflect sharp edges. Easy to use, wash, dry and store, the gloves have helped me slash my Band-Aid budget by at least 75 percent. I suppose less scarring on my hands is one indirect benefit of repurposed beauty aids.\u003c/p>\n\u003cp>And if, after reading all of this, you're still wondering why I don't pull out my food processor to grate the latkes, then you apparently like yours mushy and bruised. Give me a hand-grated potato cake any day over cleaning potato from the crevices of a plastic processor lid.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/latkes.jpg\" alt=\"latkes\">\u003c/p>\n\u003cp>\u003cstrong>Latkes\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Enough for 2 hungry or 4 overly modest eaters\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 large potatoes, peeled\u003cbr>\n1 small onion, diced small\u003cbr>\n2 eggs, lightly beaten\u003cbr>\nSalt to taste\u003cbr>\nPure olive oil or peanut oil\u003cbr>\nCrème fraiche and applesauce\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nGrate potatoes into a bowl of water. Drain well and then spread in a thin layer on a clean kitchen towel. Roll up and then twist the towel to wring as much liquid as possible from the potato shreds.\u003c/p>\n\u003cp>Dry out the bowl and in it combine the potato, onion, egg and salt. Stir until evenly coated.\u003c/p>\n\u003cp>Heat 2 inches of oil in a wide, heavy pan over medium-high heat until it begins to shimmer. With a fork, form small rounds of the potato batter in a large spoon and then slip them into the hot fat. Continue shaping the latkes in the pan, if needed, with a fork. Cook until golden brown on both sides, 4 to 5 minutes per side.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>If the cook is keeping guests out of the kitchen while cooking in a desperate attempt to shore up latke supplies, they can be kept warm in a low oven. Spread them on a rack placed over a sheet pan and place in a 250-degree oven.\u003c/p>\n\n","blocks":[],"excerpt":"Although I didn't make it \u003ca href=\"http://www.saulsdeli.com/\">Saul's Deli\u003c/a> this year for their annual Neverending Latke sidewalk fest, a lingering craving for piles of crispy potato cakes convinced my husband to brave the task of grating and frying.\r\n\r\nHe more or less followed a \u003ca href=\"http://www.epicurious.com/recipes/food/views/Potato-Latkes-104406\">straightforward recipe\u003c/a> from Gourmet and managed to deliver, with his first try, a most excellent feast.","status":"publish","parent":0,"modified":1230056797,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":793},"headData":{"title":"Pain-free Latkes | KQED","description":"Although I didn't make it Saul's Deli this year for their annual Neverending Latke sidewalk fest, a lingering craving for piles of crispy potato cakes convinced my husband to brave the task of grating and frying.\r\n\r\nHe more or less followed a straightforward recipe from Gourmet and managed to deliver, with his first try, a most excellent feast.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"1738 http://blogs.kqed.org/bayareabites/2008/12/22/painfree-latkes/","disqusUrl":"https://ww2.kqed.org/bayareabites/2008/12/22/painfree-latkes/","disqusTitle":"Pain-free Latkes","path":"/bayareabites/1738/painfree-latkes","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/latkes-cooking.jpg\" alt=\"latkes frying\">\u003c/p>\n\u003cp>Although I didn't make it \u003ca href=\"http://www.saulsdeli.com/\">Saul's Deli\u003c/a> this year for their annual Neverending Latke sidewalk fest, a lingering craving for piles of crispy potato cakes convinced my husband to brave the task of grating and frying.\u003c/p>\n\u003cp>He more or less followed a \u003ca href=\"http://www.epicurious.com/recipes/food/views/Potato-Latkes-104406\">straightforward recipe\u003c/a> from Gourmet and managed to deliver, with his first try, a most excellent feast. Some crème fraiche, homemade applesauce and leftover oil from donut frying may have gilded the latkes, but they're so good, we don't really need much more than a plate or fork. Of course, some of us who hover around the cook right at the stove don't even need those.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/applesauce-sourcream.jpg\" alt=\"applesauce and sourcream\">\u003c/p>\n\u003cp>Everyone and their bubbie guard special tricks to making the best latkes in the world. Mine involves one of the most important tools in my kitchen: a beloved grater. My \u003ca href=\"http://www.blufftonslawcutter.com/\">Bluffton Slaw Cutter\u003c/a>, named for the Ohio village of just over 3,000 people where the company has been producing their crazy sharp graters since 1915, ensures thin, delicate, crisp shavings of potato. As anyone who works with good tools knows, the best ones are simply constructed, made to last decades and respond to each individual user. With the Bluffton grater, you can vary the length and thickness of your vegetable strips depending on the strength and angle you use.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/grater.jpg\" alt=\"grater\">\u003c/p>\n\u003cp>Mine is just over 20 years old. Nothing fancy, it's one thin but strong piece of metal with edges bent over a single length of thick-gauge wire that -- oh beautiful simple tools! -- curves to become a handle. It's long enough to lie over a bowl. And most importantly of all, a special process of hand-hammering the holes creates edges that become sharper the more you grate. Sorry, not holes, knives. Etched into the metal is a warning: \"HOLD THE FINGERS SO THAT THEY DO NOT COME IN CONTACT WITH THE KNIVES.\" \u003c/p>\n\u003cp>You can find older versions of the grater at flea markets -- look for \"Bluffton, Ohio\" or \"Bluffton Slaw Cutter\" somewhere on the face of it -- or you can order \u003ca href=\"http://www.blufftonslawcutter.com/products/products.aspx?id=10G\">a set your own\u003c/a> to start sharpening with cabbage, carrots and potatoes. You can get all three for only $16.\u003c/p>\n\u003cp>My husband learned the hard way that my grater is indeed very sharp. The last batch of latkes have a bit of his skin and, maybe, a few drops of blood. (What are the laws of kashrut on that?) I reminded him to use my other secret tool for the best latkes ever: the glove.\u003c/p>\n\u003cp>It's an exfoliating glove from the Japanese dollar store. You can find them for a few bucks at any drugstore or bath shop. I store one next to the oyster knife for shucking, while the other sleeps next to my grater. They're thin and flexible enough to allow nimble maneuvering of even the most recalcitrant bivalve, and also strong and sturdy enough to deflect sharp edges. Easy to use, wash, dry and store, the gloves have helped me slash my Band-Aid budget by at least 75 percent. I suppose less scarring on my hands is one indirect benefit of repurposed beauty aids.\u003c/p>\n\u003cp>And if, after reading all of this, you're still wondering why I don't pull out my food processor to grate the latkes, then you apparently like yours mushy and bruised. Give me a hand-grated potato cake any day over cleaning potato from the crevices of a plastic processor lid.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/latkes.jpg\" alt=\"latkes\">\u003c/p>\n\u003cp>\u003cstrong>Latkes\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Enough for 2 hungry or 4 overly modest eaters\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 large potatoes, peeled\u003cbr>\n1 small onion, diced small\u003cbr>\n2 eggs, lightly beaten\u003cbr>\nSalt to taste\u003cbr>\nPure olive oil or peanut oil\u003cbr>\nCrème fraiche and applesauce\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nGrate potatoes into a bowl of water. Drain well and then spread in a thin layer on a clean kitchen towel. Roll up and then twist the towel to wring as much liquid as possible from the potato shreds.\u003c/p>\n\u003cp>Dry out the bowl and in it combine the potato, onion, egg and salt. Stir until evenly coated.\u003c/p>\n\u003cp>Heat 2 inches of oil in a wide, heavy pan over medium-high heat until it begins to shimmer. With a fork, form small rounds of the potato batter in a large spoon and then slip them into the hot fat. Continue shaping the latkes in the pan, if needed, with a fork. Cook until golden brown on both sides, 4 to 5 minutes per side.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>If the cook is keeping guests out of the kitchen while cooking in a desperate attempt to shore up latke supplies, they can be kept warm in a low oven. Spread them on a rack placed over a sheet pan and place in a 250-degree oven.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/1738/painfree-latkes","authors":["5018"],"categories":["bayareabites_1321","bayareabites_1763","bayareabites_12"],"tags":["bayareabites_1675","bayareabites_1671","bayareabites_71"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? 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And you join us on the journey to find the answers.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/powerpress/1440_0017_BayCurious_iTunesTile_01.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://ww2.kqed.org/app/uploads/2021/10/BBC_1400.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2021/12/CodeSwitchLifeKit_StationGraphics_300x300EmailGraphic.png","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2019/07/commonwealthclub.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. 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