Sur La Table’s Chef Schaefer Shares Special Recipes For ‘Thanksgivukkah’
STUDIO CITY (KCAL9) — Chef Mike Schaefer from Sur La Table stopped by KCAL9 Wednesday to show viewers special recipes to make for the fusion holiday, Thanksgivukkah.
Sweet Potato Latke with Cider Cream
2 large russet potato
2 large sweet potatoes
3 large eggs, beaten
2 tsp kosher salt
Canola Oil for frying
1 medium onion, quartered
¼ cup fine corn meal or matzoh meal
1 ½ cups Apple Cider
1 ½ cups Sour Cream or Crème Fraiche
1 Tablespoon Minced Chives
Place the apple cider in a small saucepan over medium heat and bring to a boil. Reduce heat to keep the cider at a simmer and reduce to 1/3 cup. Remove the pan from heat and allow the mixture to cool.
Fill a large bowl with cold water. Peel the potatoes and sweet potatoes, cut them into quarters and place them in the bowl of cold water to prevent browning.
Combine the eggs, salt and pepper in a large bowl and set aside.
Heat about 1 inch of canola oil in a large sauté pan over medium-high heat.
Put the onion, potatoes and sweet potatoes in a food processor and pulse until pureed. Transfer the mixture to the large bowl with the eggs. Add the cornmeal or matzoh meal and mix to combine.
Line a baking sheet with paper towels.
Using a ¼ cup measuring cup, scoop the potato mixture and drop into the hot oil. Use the back of the measuring cup to flatten the latke. Fill the pan with as many latkes as you can without allowing them to touch. Do not overcrowd the pan to prevent the latkes from becoming soggy instead of crispy. Fry until golden brown and crispy, 3-5 minutes per side. Place cooked latkes on the baking sheet to drain. Repeat with the remaining batter.
To keep the latkes warm and crispy once fried, spread them in a single layer on a baking sheet and place in a 200 degree oven until ready to serve.
Combine the reduced apple cider with the sour cream or crème fraiche and stir until smooth.
To serve, place the latkes on a large serving tray and garnish each with a dollop of crème fraiche and sprinkle with the minced chives.
Sufganiyot (Jelly Doughnuts)
Sufganiyot: Israeli Hanukkah Jelly Doughnuts
1 package “Rapid Rise” dry yeast
4 Tbsp. sugar
1/4 cup lukewarm water
3 1/2 cup unbleached all-purpose flour (approx.)
1/2 cup lukewarm milk
1 large egg
1 large egg yolk
Pinch of salt
Grated zest of 1 lemon
3 1/2 Tbsp. butter, at room temperature
Vegetable oil for frying
1 cup cranberry jam (Recipe Follows)
Confectioners’ or granulated sugar for rolling
Dissolve the yeast and 1 tablespoon of the sugar in the water. Let sit for 10 minutes.
Put 3 cups flour in the bowl of a food processor equipped with a steel blade. Add the dissolved yeast, milk, whole egg, yolk, salt, lemon zest and the remaining 3 tablespoons sugar. Process until blended. Add the butter and process until the dough becomes sticky yet elastic. Add some or all of the remaining 1/2 cup flour if needed.
Remove the dough to a greased bowl, cover, and let rise in a warm place for at least two hours. For best results, prepare the dough the day before. Cover the dough tightly with plastic wrap sprayed with cooking spray or a bit of butter. Place the dough in the refrigerator overnight. It will continue to rise.
Dust a pastry board with flour. Roll out the cold dough to a 1/2-inch thickness. Using the top of a glass or a biscuit cutter, cut into rounds about 2 inches in diameter. Place rounds on a baking sheet that has been lightly sprayed with cooking spray. Cover tightly with plastic wrap that also has been sprayed lightly with cooking spray and let rise one hour. Dough should be really soft and light to the touch.
Pour 2 inches of oil into a heavy pot and heat to 350 degrees.
Drop the doughnuts into the oil. Fry a few at a time and don’t overcrowd. Cook about 1-3 minutes on each side or until light golden brown, turning to fry both sides. Drain on paper towels or a wire rack until cool enough to handle. Using a pastry bag filled with the jam, insert the tip of the pastry bag into the middle of the doughnut. Squeeze out the jam into the doughnut until you feel it about double in weight. Dust the tops of the sufganiyot with confectioners’ sugar or roll them in granulated sugar. Serve immediately. Makes about 24 doughnuts.
— Adapted by Andrea Abel from Joan Nathan’s “The Foods of Israel Today” with preparation tips from Trace Executive Pastry Chef Janina O’Leary
1 lb. cranberries, fresh or frozen
1 medium granny smith apple, peeled, cored and chopped
1/2 c cranberry juice
¼ tsp. ground cinnamon
1/8 tsp. vanilla paste
5 allspice berries
Zest of 1 orange
Juice of 1 orange
1 tsp. grated fresh ginger
¼ tsp. kosher salt
¼ c Brown Sugar
¾ c White Sugar
In a large saucepan, combine cranberries, apples, craisins, cranberry juice, cinnamon, vanilla, allspice, orange zest and juice, ginger, wine, nutmeg and salt. Place the saucepan on the stove over medium-high heat and bring to a boil, stirring frequently with a silicone spatula.
When mixture has boiled, and the fruit has started to break down, reduce the heat to medium-low and simmer, continuing to stir often to prevent scorching, about 15-20 minutes to soften the fruit.
Remove the pot from the heat and use a food mill to puree the fruit mixture. Return the mixture to the pot, return to medium heat and bring to a simmer. Add both sugars and the molasses, cook until mixture thickens and becomes glossy.