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Name That Dish!

partysugar — Sat, 27 Dec 2008 07:00:40 -0800

If you are hosting a Hanukkah dinner, you may be serving the main dish pictured below. Do you know what it is called?

Happy Holidays!

partysugar — Thu, 25 Dec 2008 07:00:15 -0800

On behalf of YumSugar and myself, I wish you and your family a very fabulous holiday! May your souffles rise and gravy thicken. May your roasts be succulent and your cakes moist. May your Champagne flute always be half full.

I hope the new year brings health and happiness to you and your loved ones. Cheers to the holidays!

Come Party With Me: Latke Party - Dessert

partysugar — Tue, 23 Dec 2008 09:00:47 -0800

Rugelach is a traditional Jewish pastry made with a cream cheese dough. It's the perfect sweet finish to a latke happy hour Hanukkah party. The entire menu is finger food including the dessert! These cookies can be made in advance, so get started on the baking the day before the event. As a favor give everyone a small bag of chocolate gelt. To look at the classic rugelach recipe, read more.

Rugelach
From Gourmet

Ingredients

2 cups all-purpose flour
1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
8 oz cream cheese, softened
1/2 cup plus 4 teaspoons sugar
1 teaspoon cinnamon
1 cup apricot preserves or raspberry jam
1 cup loosely packed golden raisins, chopped
1 1/4 cups walnuts (1/4 lb), finely chopped
Milk for brushing cookies

Directions

Whisk together flour and salt in a bowl.
Beat together butter and cream cheese in a large bowl with an electric mixer until combined well. Add flour mixture and stir with a wooden spoon until a soft dough forms. Gather dough into a ball and wrap in plastic wrap, then flatten (in wrap) into a roughly 7- by 5-inch rectangle. Chill until firm, 8 to 24 hours.
Put oven rack in middle position and preheat oven to 350°F. Line bottom of a 1- to 1 1/2-inch-deep large shallow baking pan with parchment paper.
Cut dough into 4 pieces. Chill 3 pieces, wrapped in plastic wrap, and roll out remaining piece into a 12- by 8-inch rectangle on a well-floured surface with a floured rolling pin. Transfer dough to a sheet of parchment, then transfer to a tray and chill while rolling out remaining dough in same manner, transferring each to another sheet of parchment and stacking on tray.
Whisk 1/2 cup sugar with cinnamon.
Arrange 1 dough rectangle on work surface with a long side nearest you. Spread 1/4 cup preserves evenly over dough with offset spatula. Sprinkle 1/4 cup raisins and a rounded 1/4 cup walnuts over jam, then sprinkle with 2 tablespoons cinnamon sugar.
Using parchment as an aid, roll up dough tightly into a log. Place, seam side down, in lined baking pan, then pinch ends closed and tuck underneath. Make 3 more logs in same manner and arrange 1 inch apart in pan. Brush logs with milk and sprinkle each with 1 teaspoon of remaining granulated sugar. With a sharp large knife, make 3/4-inch-deep cuts crosswise in dough (not all the way through) at 1-inch intervals. (If dough is too soft to cut, chill until firmer, 20 to 30 minutes.)
Bake until golden, 45 to 50 minutes. Cool to warm in pan on a rack, about 30 minutes, then transfer logs to a cutting board and slice cookies all the way through.

Makes about 44 cookies.

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Come Party With Me: Latke Party - Menu

partysugar — Mon, 22 Dec 2008 09:00:00 -0800

This year instead of hosting a formal Hanukkah dinner, invite friends over for a festive happy hour. Serve guests a selection of vegetable latkes with a buffet of traditional toppings like applesauce, sour cream, and smoked salmon.

Classic potato latkes are delicious alongside cauliflower curry latkes. Zucchini latkes with red pepper jelly and smoked trout add a touch of elegant sophistication to the menu. Spinach latkes with feta-yogurt sauce are original and unexpected. For these recipes, read more.

Potato Latkes
From Martha Stewart

Ingredients

2 (about 1 1/4 pounds) all-purpose or Yukon gold potatoes, peeled
2 large eggs, room temperature
1 medium white onion, finely grated
8 scallion greens, finely slivered
Salt and freshly ground black pepper
Vegetable oil, for frying

Directions

Over a large bowl of cold water, grate potatoes into long strips, using the largest holes of a box grater. Transfer grated potatoes from water into another bowl. Pour off water from first bowl, reserving sediment. Add sediment to potatoes.
Add eggs, onion, and scallion greens. Season with salt and pepper. Mix well by hand.
Fill a large heavy-bottomed frying pan with 1/2 inch to 3/4 inch of oil until very hot, about 385 degrees.
Drop 1 heaping tablespoonful of potato mixture into the pan. Cook until golden brown, about 3 minutes; the pan should hold five or six latkes per batch. Turn latkes over, and cook on the other side until golden brown, about another 3 minutes.
Latkes can be transferred to a baking sheet and kept warm in a 200 degrees.oven for up to a half hour before serving.

Serves 4.

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Cauliflower-Curry Latkes
From Better Homes and Garden

Ingredients

1 lb. head cauliflower
2 lb. russet potatoes, peeled
2 large onions, about 1 lb.
2-1/4 to 2-1/2 cups matzo meal
2 tsp. curry powder
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. kosher salt or 3/4 tsp. salt
1/2 tsp. cayenne pepper, optional
3 eggs, beaten
Peanut or cooking oil for frying

Directions

Break cauliflower into 1/2-inch florets; reserve stems. In stockpot bring 6 cups water to boiling. Add a dash of salt and florets; cook for 3 minutes. Drain; cool in iced water. Drain again; pat dry.
Meanwhile, in a food processor finely shred cauliflower stems; transfer to bowl. Finely shred potatoes and onions; add to stems. Stir in 34 cup matzo meal, curry powder, cumin, coriander, salt, and cayenne pepper. Add eggs; mix well. Stir in florets and enough matzo meal (about 1/2 to 3/4 cup) until mixture holds together.
Form cauliflower mixture in patties, using about 3 tablespoons for each. Place remaining 1 cup matzo meal in shallow dish; dip patties in matzo meal; set aside.
In a skillet heat 1/4 inch of oil until a little cauliflower mixture dropped in oil sizzles. Carefully add 4 patties to hot oil. Fry over medium-high heat for 2 to 3 minutes on each side until golden. Drain on paper towels. Keep latkes warm in 300 degree F oven. Repeat with remaining patties. Serve warm.

Makes about 24 latkes.

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Zucchini Latkes with Red Pepper Jelly and Smoked Trout
From Food and Wine

Ingredients

1 pound medium zucchini
1 large baking potato (3/4 pound), peeled
1 small onion (4 ounces), peeled
1/2 cup matzo meal
1 large egg, lightly beaten
1 teaspoon fresh lemon juice
1 1/2 teaspoons salt
1/2 teaspoon freshly ground pepper
Vegetable oil, for frying
1/2 cup sour cream
1/2 cup red pepper jelly
3 ounces skinless smoked trout fillet, coarsely chopped
2 ounces golden trout roe (see Note)
3 scallions, green parts only, thinly sliced

Directions

Halve the zucchini crosswise. Cut the zucchini flesh off the seedy center and coarsely grate it in a food processor. Or grate it on a box grater until you reach the seedy center. Discard the center. In a food processor or on a box grater, coarsely grate the potato and onion. Transfer the grated zucchini, potato and onion to a colander and squeeze dry. Let stand for 2 minutes, then squeeze again. Transfer the vegetable mixture to a large bowl. Add the matzo meal, egg, lemon juice, salt and pepper and stir to combine.
In a medium skillet, heat 2 tablespoons of vegetable oil until shimmering. Drop packed teaspoons of the zucchini mixture into the skillet and flatten them with the back of a spoon. Cook the latkes over moderately high heat until the edges are golden, about 1 1/2 minutes; flip and cook until golden on the bottom, about 1 minute. Drain on paper towels. Repeat with the remaining zucchini mixture, adding more oil to the skillet as needed.
Arrange the latkes on a platter and top each one with a dollop of sour cream and a little red pepper jelly, smoked trout and golden trout roe; sprinkle with the scallion greens. Serve warm.

Makes about 4 dozen 1 1/2 inch latkes.

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Greek-Herbed Spinach Latkes with Feta-Yogurt Sauce
From Bon Appétit

Ingredients

4 tablespoons (or more) butter
1 cup chopped green onions
1 garlic clove, chopped
2 10-ounce packages frozen chopped spinach, thawed, drained, squeezed dry
1/3 cup (packed) crustless challah or other egg-bread pieces
1/2 cup chopped fresh dill
4 large eggs, beaten to blend
1 1/2 teaspoons baking powder
2 tablespoons (or more) olive oil
Feta-Yogurt Sauce, recipe below

Directions

Melt 2 tablespoons butter in heavy medium skillet over medium heat. Add green onions and garlic; sauté until onions are soft, about 2 minutes. Add spinach and sauté until liquid evaporates, about 3 minutes. Season to taste with salt and pepper. Cool completely.
Blend challah in processor to fine crumbs. Add spinach mixture and dill and process, using on/off turns, until spinach is finely chopped. Transfer to large bowl. Season to taste with salt and pepper. Mix in eggs and baking powder.
Melt 2 tablespoons butter with 2 tablespoons oil in heavy large skillet (preferably cast-iron) over medium heat until hot but not smoking. Working in batches, drop batter by heaping tablespoonfuls into skillet, using back of spoon to flatten latkes slightly. Cook until brown, about 2 minutes per side. Using slotted spatula, transfer latkes to paper towels to drain. Add more butter and oil to skillet as necessary and allow to get hot before adding more batter.
Transfer latkes to plates. Serve, passing Feta-Yogurt Sauce separately.

Makes about 30.

Feta-Yogurt Sauce

1/2 cup crumbled feta cheese (about 3 ounces)
1/2 cup plain yogurt
2 1/2 tablespoons chopped fresh chives
1 1/2 tablespoons fresh lemon juice
1 teaspoon dried oregano

Using fork, mash feta cheese in small bowl. Mix in remaining ingredients. Season to taste with salt and pepper. Let stand 30 minutes to allow flavors to develop. Sauce can be made 2 days ahead. Cover and refrigerate.

Makes about 1 cup.

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All the News That's Fit to Eat - Dec. 17, 2008

YumSugar — Wed, 17 Dec 2008 12:30:16 -0800

The latke isn't just a little potato pancake; it's a glimpse into Jewish history. - Los Angeles Times
Celebrity food personality Rocco DiSpirito has taken flack for spending more time on the silver screen than in the kitchen. - New York Times
These snappy bites prove to be crowd-pleasers in a holiday pinch. - Boston Globe
Tonight, try a different kind of meal - spicy seafood with grapes - that will only set you back 25 minutes. - Washington Post
Warm up with spicy-hot, pepper-inspired cocktails. - Houston Chronicle
The Bay Area's top pastry chefs share recipes for their favorite wintertime desserts. - San Francisco Chronicle
What you should know if you're on the hunt for a good corkscrew. - Chicago Tribune
Yes, they can: Champagnes that pair well with food. - Wall Street Journal

Source

Latkes Two Ways - Beginner and Expert

YumSugar — Wed, 17 Dec 2008 03:00:20 -0800

In case you aren't familiar with them, latkes (or latkas, depending on where you're from), are fried potato pancakes traditionally prepared during the Jewish Hanukkah festival. Although latkes come in many shapes and forms - from zucchini variations to beet renditions - the classic latke is made of shredded potatoes, oil, and seasoning. It's garnished with sour cream or applesauce.

You don't have to be celebrating Hanukkah to enjoy latkes: When topped with smoked salmon and crème fraîche, they're the perfect appetizer at a holiday party. They're also a great side dish alternative to roasted or mashed potatoes. If you're a beginner, make things easier on yourself with already-shredded potatoes, or to go truly gourmet, try making your own savory applesauce. To see both recipes, read more.

Beginner Latkes
From Rachael Ray

Ingredients

1 (24-ounce) bag shredded potatoes for hash browns
1 large carrot, peeled
1 medium onion, peeled
2 eggs, beaten
2 teaspoons salt
1 teaspoon baking powder
3 tablespoons matzo meal, cracker meal or all-purpose flour
Vegetable oil, for frying
2 cups chunky apple sauce
1 cinnamon stick
1 cup sour cream

Directions

Heat 1/2-inch oil in a large skillet over medium to medium high heat. To test oil, add a piece of bread to the pan. It should turn golden brown in a ten-count. Adjust heat, as necessary.
Place potatoes in a large bowl. Using a hand grater, grate the carrot and onion into the bowl. Add eggs to the bowl. Add salt and baking powder, then sprinkle in meal or flour. Combine vegetables and meal with a wooden spoon.
Drop mixture into oil in 3-inch mounds, press down gently with spatula to form patties. Fry in batches of 4 to 6 patties depending on the size of your skillet, 1-inch apart, until golden, about 3 minutes on each side.
Put chunky applesauce and the cinnamon stick in a saucepan over medium heat and warm for 3 to 4 minutes.
Drain latkes on paper towels or parchment lined tray. Serve with warm applesauce and sour cream.

Makes 12 latkes, or 6 servings.

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Expert Latkes
From Bon Appétit

Ingredients

Rosemary and Brown Butter Applesauce:
3 cups unsweetened apple juice
3 4-inch fresh rosemary sprigs
1 1/2 cinnamon sticks
3 1/2 pounds (7 to 8 medium) Braeburn apples or other tart-sweet apples, unpeeled, quartered, cored, cut into 1-inch chunks (about 12 cups)
3 tablespoons unsalted butter

Latkes:
6 large russet potatoes (4 pounds)
2 tablespoons (1/4 stick) unsalted butter
1 cup finely chopped shallots (about 6)
2 teaspoons coarse kosher salt
1/2 teaspoon freshly ground black pepper
12 tablespoons (about) prepared usli ghee* or clarified butter, divided

Directions

Make applesauce: Combine first 3 ingredients and large pinch of salt in large pot. Boil until juice is reduced by half, about 8 minutes. Mix in apples. Cover; cook over medium heat until apples are very tender, stirring occasionally, about 35 minutes. Uncover and, if necessary, cook until liquid evaporates. Discard rosemary and cinnamon.
Transfer apples to food mill fitted with fine or medium plate and pass apples through mill (or press through coarse sieve) into medium bowl; discard skins.
Melt butter in small skillet over medium-low heat. Cook until butter browns, stirring occasionally, about 4 minutes. Mix brown butter into applesauce. Cover and chill. Can be made a day in advance (bring to room temperature or rewarm before serving).
Make latkes: Cook potatoes in large pot of generously salted boiling water until partially cooked (tester will meet some resistance), about 15 minutes. Drain potatoes, rinse in cold water, and drain again. Peel, cover, and chill until very cold, at least 4 hours and up to 1 day.
Coarsely grate potatoes into large bowl.
Melt butter in large ovenproof cast-iron skillet over medium-low heat. Add shallots; sauté until soft, about 6 minutes.
Add shallot mixture, 2 teaspoons coarse salt, and 1/2 teaspoon pepper to potatoes (reserve skillet). Toss to blend evenly (do not compact potato mixture).
Preheat oven to 450°F. Melt 4 tablespoons ghee in reserved skillet over medium heat. Add half of potato mixture (5 1/2 to 6 cups). Stir gently until ghee is absorbed, about 2 minutes. Spread potatoes to even layer, then press firmly with metal spatula to compact. Cook 5 minutes, pressing and flattening occasionally. Reduce heat to medium-low. Place slightly smaller skillet atop potato cake. Weigh down with heavy can (such as 28-ounce can of tomatoes). Cook potato cake 15 minutes, pressing occasionally.
Remove can and small skillet. Press potato cake again to flatten. Spread with 2 tablespoons ghee.
Place skillet in oven and bake potato cake uncovered 15 minutes. Run narrow spatula around potato cake. Turn out onto platter, bottom (crusty) side up. Immediately cut into wedges and serve with applesauce. Repeat with remaining potatoes and ghee.

Serves 8 to 10, with 3 cups of applesauce on the side.

*Indian clarified butter (also called ghee); available at some supermarkets and specialty foods stores and at Indian markets.

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Soup's On: Golden Beet Soup

partysugar — Thu, 20 Dec 2007 09:03:31 -0800

The other day my girlfriend was flipping through the December issue of Bon Appetit at my house. She came across their Hanukkah menu and got super excited about the delicious looking golden beet soup. She liked the way it sounded so much that she asked if I would help her make it. Instead of taking control, I agreed to let her be chef and I would act as the lowly-onion-chopping line cook.

The final result was a luxurious, perfectly smooth soup. Golden beets are an out-of-the ordinary ingredient, one that would be lovely on any holiday menu. To see how we made the soup, read more

Golden Beet Soup
From Bon Appetit magazine

6 tablespoons (3/4 stick) butter
9 2 1/2-inch-diameter golden beets, peeled, cut into 1/2-inch cubes (8 to 9 cups), green tops reserved*
4 1/2 cups chopped onions
4 teaspoons minced peeled fresh ginger
1 tablespoon finely grated lemon peel
6 cups (or more) low-salt chicken broth
2 to 3 tablespoons fresh lemon juice

Melt butter in large pot over medium heat. Add beets, onions, ginger, and lemon peel.
Cover; cook 15 minutes, stirring occasionally. Add 6 cups broth and bring to boil. Cover; reduce heat and simmer until beets are very tender, 1 hour.

Remove from heat; let stand 20 minutes.
Puree soup in blender in batches until smooth. Return puree to pot. Add 2 tablespoons lemon juice to soup and thin with more broth, if desired. Season with salt, pepper, and more lemon juice.

Slice enough beet greens to measure 3/4 cup. Microwave greens 1 minute to wilt; place in blender. Add 3/4 cup soup; puree greens until smooth.
Ladle soup into bowls. Drizzle some of greens puree over soup and serve.

Serves 8.

*When reading the recipe my girlfriend did not see this note and threw the beet greens in the garbage. Hence there is no pretty green garnish on our version.

Do ahead: Make soup through step 5 up to 1 day ahead. Cover soup and puree separately; chill. Rewarm both separately before using.

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Yummy Links: From Nigella Lawson to Recalled Beef

YumSugar — Fri, 07 Dec 2007 07:52:31 -0800

Why do people think Nigella Lawson is fat? - Chow
Did you know you could clean a red wine spill with white wine? - CasaSugar
Todd English shares his recipe for Chestnut Risotto with Nantucket Bay Scallops. - Secret Sauce
Can it really be Hanukkah if there isn't any chocolate gelt? - FitSugar

It should come as no big surprise, but it actually does cost more to eat healthy. - New York Times
Everyone loves to eat! Here's a whole batch of gourmet gift ideas for everyone. - iVillage

If there's a pizza fan on your list, check out this pizza making at home gift guide. - Slice

Sick of regular gingerbread men? Try these pre-bitten gingerbread cookie cutters instead. - Baking Bites
Where's the safe beef? Ground beef recalls are up in 2007. - The Kitchn

Fun Facts for Hanukkah!

partysugar — Thu, 06 Dec 2007 01:39:19 -0800

Hanukkah started a couple of days ago and to celebrate I rounded up some fun facts! You know how much I love fun facts and this time I've put them into quiz form. It's a great way to learn more about Hanukkah and you can use the facts as conversation starters.

Source

Take the quiz

Come Party With Me: Hanukkah Luncheon - The Look

partysugar — Fri, 30 Nov 2007 05:58:31 -0800

For Hanukkah, create a decadent and celebratory look with tons of silver and blue. Since this is a late lunch, start by dressing the table. A beautiful, silver silk tablecloth is a wonderful foundation to build upon. Add a dark blue runner, silver plates, and a pewter menorah with Hanukkah taper candles. Serve the cocktails in a blue-hued martini glass. Decorate the room with wreaths made from metallic ornaments. Fill navy vases with white and baby blue flowers and place attractively around the room. Write each guest's name on a piece of silver ribbon. Wrap the ribbon around a bag of chocolate coins and place on each plate so guests know where to sit.

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