Caprese Latkes | 10 servings
A total show stopper. The base for this perfect latke is my grandfather's recipe.
Matzah meal, he taught me, makes your latkes nice and crispy. "Cornmeal is good
too," if there's no matzah meal at hand. As in every respectable Hungarian home,
cornmeal was a staple in his kitchen.
Ingredients
2 large baking potatoes (about 3 pounds), peeled and shredded
1 large onion, shredded
2 large eggs or ½ cup Winn-Dixie egg substitute, lightly beaten
¼ cup matzo meal
1 teaspoon kosher salt
Winn-Dixie canola oil for frying
? cup balsamic vinegar
2 tablespoons Winn-Dixie sugar
2 (7-ounce) balls fresh mozzarella, cut into ¼-inch thick slices
2 medium red tomatoes, cut into ¼-inch thick slices
1 bunch fresh basil
¼ cup Winn-Dixie pure olive oil
Freshly Winn-Dixie ground black pepper
Directions
1. In a large bowl, stir together potatoes, onions, eggs, matzo meal, and salt.
Line a baking sheet with two layers of paper towels.
2. Heat enough oil to reach a depth of about ¼-inch in a large skillet over
medium-high heat.
3. Form potato mixture into 3-inch round latke, and fry in batches until browned
and crisp, about 4 to 6 minutes per side. Transfer to prepared pan. Continue
making latkes with remaining mixture.
4. Meanwhile, combine vinegar and sugar in a small saucepan and bring to a
boil over medium heat. Reduce to simmer, and cook until reduced and thickened,
about 10 to 12 minutes.
5. To assemble, place each latke on an appetizer plate. Top with one slice mozzarella,
one slice tomato, and a leaf or small sprig of basil. Garnish with a drizzle
of reduced balsamic, some olive oil, and pepper to taste.
Recipe courtesy of Jamie Geller and JOY of KOSHER with Jamie Geller Magazine
Powdered Doughnut Holes | 2 dozen
Try these little puffs of donut heaven, for a new spin on your traditional Chanukah
donuts.
Ingredients
Winn-Dixie canola oil for frying
¾ cup farmer's cheese
¼ cup Winn-Dixie whole milk, Winn-Dixie whole organic milk
or Winn-Dixie soy milk
2 eggs, beaten
½ teaspoon Winn-Dixie vanilla extract
1 cup flour
2 tablespoons Winn-Dixie sugar
2 teaspoons baking powder
1 pinch Winn-Dixie salt
½ cup confectioners' sugar for dusting
Directions
1. Fill a large pot halfway up with canola oil. Heat over medium high heat
until oil reaches 375°F. To test oil without using a deep fry thermometer, dip
a wooden chopstick into the oil, and wait until oil starts bubbling steadily
around the chopstick. At 375°F, oil around the chopstick will bubble very
vigorously.
2. In a medium bowl, combine farmer's cheese with milk, and whisk together
until creamy. Add eggs and vanilla. Set aside.
3. In a medium saucepan, combine flour, sugar, baking powder, and salt. Stir in
reserved wet ingredients. Place the saucepan over low heat, and mix gently
until combined. The batter will be sticky.
4. Using a tablespoon, scoop the batter and drop into the hot oil, a few at a
time. You can use a second spoon to help scoop out the batter neatly. Do not
overcrowd the pot. Zeppole will turn themselves over as they fry. Fry for 3 to 4
minutes, until zeppole are lightly golden.
5. Drain on paper towels. Dust heavily with confectioners' sugar. Serve warm.
Recipe courtesy of Chavi Sperber and JOY of KOSHER with Jamie Geller Magazine
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Ice Cream Sandwich
Doughnut | 4 doughnut sandwiches
Instead of traditional ice cream we like using vanilla frozen yogurt; the tanginess
of the yogurt complemented the yeasty doughnut and rich chocolate sauce.
Ingredients
4 round doughnuts
1 pint Prestige or Winn-Dixie ice cream in your favorite flavor
Winn-Dixie chocolate sauce
Directions
1. Slice a doughnut in half and add a scoop of ice cream for an original,
memorable Chanukah treat.
2. Top with chocolate sauce.
Recipe courtesy of Chaya Friedman and JOY of KOSHER with Jamie Geller Magazine