Hanukkah Recipes

Traditional Dishes Made Safe for Allergy Sufferers

by Tom Herndon

Potato Latkes
Serves 12 (2 each)

Latkes, Chunky Applesauce, Cashew Sour Cream

 6 or 7 large russet potatoes, peeled
2 medium onions
2 eggs
2 tsp. salt
1 tsp. freshly ground pepper
3/4 to 1 cup potato or chickpea flour
Safflower oil for frying

Preheat an oven to 350°F. Line a baking sheet with paper towels.

Grate the potatoes and onions for more robust potato pancakes; dice and puree them for finer-textured results. Serve the latkes with chunky applesauce (see recipe below).

Grate or dice and puree the potatoes and onions and place them in a large bowl. Using paper towels, sqeeze out extra liquid they have released. Beat the eggs and add to the bowl along with the salt, pepper and enough flour to bind the mixture.

Transfer the mixture to a bowl.  Add the salt and pepper. Fold in enough flour to bind the mixture.

In a large fry pan over medium heat, warm 2 inches of oil to 350°F on a deep-frying thermometer. Drop in spoonfuls of batter, 4 or 5 at a time, and cook until the latkes are golden brown, about 3 minutes per side. Using a slotted spatula, transfer the latkes to the prepared baking sheet and keep warm in the oven while cooking the remaining batter.

Serve as soon as the last batch is cooked; latkes will stay crisp for only a few minutes.

Adapted from Williams-Sonoma, Complete Entertaining Cookbook, by Joyce Goldstein (Time-Life Books, 1998).

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Chunky Applesauce
Makes 4-5 cups

Chunky Applesauce

A traditional accompaniment to potato latkes (see related recipe at left), this applesauce has a bracing tartness. If you wish, add a little more sugar to taste.

8 to 10 tart apples, such as Granny Smith, peeled, cored and cut into 1-inch chunks
Juice of 2 to 3 oranges (about 1 cup)
1/2 cup coconut sugar, or to taste
2 tsp. grated lemon zest
1 tsp. ground cinnamon

In a heavy saucepan over medium heat, combine the apples and orange juice. Cook, stirring often, until the apples start to soften, about 10 minutes. Stir in the sugar, lemon zest and cinnamon and cook, uncovered, stirring as needed, until the apples are tender but still chunky, 20 to 25 minutes.

Taste and adjust the seasonings and serve warm. Or cool, cover and refrigerate for up to 2 days. Rewarm before serving.

Adapted from Williams-Sonoma, Complete Entertaining Cookbook, by Joyce Goldstein (Time-Life Books, 1998).

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 Cashew Sour Cream
Makes approx. one quart

 

 1 cup raw cashews (must not be roasted or salted)
1/4 teaspoon salt
1/4 – 1/2 cup fresh lemon juice (or until desired tanginess is achieved)

Cover cashews with water and soak for a few hours, or overnight (you can get away with soaking them for just an hour if you’re in a rush but you’ll need to puree them longer). Pour off all water, and place nuts in food processor. Add 1/4 cup cold water, salt, and lemon juice. Puree until completely smooth and creamy in consistency (depending on your blender or food processer, this could take up to 10 minutes or more).  Add water as necessary, a tablespoon at a time, to help blend and for desired thickness. Use in any recipe that calls for sour cream.

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Sufganiyot (Jelly Donuts)
Makes approx. 16-20 donuts

Sufganiyot (Jelly Donuts)

2 eggs, beaten
2 cups ‘buttermilk’
     (6 teaspoons Lemon juice, Plain or Unsweetened GF/soy free Milk Alternative (almond, rice, oat, etc.)
      Directions: Add enough of the milk alternative to the juice to make two cups. Let the solution stand for ten minutes before adding to your recipe)
1/4 cup ghee, melted
5 cups Rice Flour Mix (Works well for most baked goods and other recipes.  Not fine enough for use as a gravy thickener or for very delicate pastries. 
       Has a fairly light consistency:
      3 cups white rice flour
      3 cups brown rice flour
      2 cups potato starch — not flour
      1 cup tapioca starch
one quart safflower or grape seed oil
1/4 cup coconut sugar
2 tsp baking soda
1 tsp baking powder
2 tsp salt
2 tsp xanthan gum
1 tsp nutmeg
1/2 teaspoon cinnamon
1 beaten egg, set aside
Optional:
1/4 cup blended coconut sugar, set aside in a bowl, for coating

Beat 2 eggs, ‘buttermilk,’ and melted ghee in a large bowl with a whisk.

Combine dry ingredients in a separate bowl. Fold slowly into the wet ingredients, mixing by hand with a wooden spoon. When the ingredients are mostly combined, use your hands to knead a few times to make sure the ingredients are fully incorporated.

Let the dough rest for 15 minutes. Sprinkle extra rice flour mix on your countertop or a large cutting board. Roll out dough to 1/4 inch thick. If dough is sticky, work in more rice flour blend.

Heat 2 inches of oil until very hot (375 degrees F).

Use a glass, biscuit cutter or jar with approximately 3-inch diameter to cut disks out of the dough. Place 1/2 teaspoon of jelly in the center of one disk. Brush the beaten egg you’ve set aside around the outer edge of the dough. Place a second disk of dough on top, and use your fingers to crimp the edges until they are sealed. Repeat until you’ve used up all the dough. Remaining dough scraps can be rolled into balls (“donut holes”) and fried.

Carefully place sufganiyot in hot oil with a slotted spatula. Cook until very brown on one side. If necessary, turn the donut over and brown on the second side. Remove from oil and place on a plate lined with two layers of paper towel or brown paper.

Optional: While warm, roll sufganiyot in the bowl of coconut sugar to coat (pulse sugar in blender a few times first).

Adapted from Gluten Free By The Bay

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Golden Borscht Shooters
Makes approx. one quart

Golden Borscht Shooters

3 pounds fresh golden beets , trimmed, peeled and cut into pieces
1 large onion, chopped
2 carrots, chopped
1 yellow bell pepper, chopped
2 tablespoons extra-virgin olive oil
2 cups apple cider
2 cups gluten-free chicken or vegetable stock
½ teaspoon salt and pepper
Fresh tarragon for garnish

Preheat oven to 400 degrees.

Toss beets, onion, carrots and bell pepper in olive oil and spread in a single layer in a large roasting pan. Cook in preheated oven for 45 minutes or until beets and other vegetables are softened.

Add apple cider, chicken stock and roasted vegetables to a large stockpot and simmer for 15 minutes. Add tarragon and salt and pepper to taste.

Carefully puree soup in small batches in a blender or food processor. Add water or additional stock to thin to desired consistency.

Serve hot in shot glasses or demitasse with a dollop of cashew sour cream and a leaf of tarragon.

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