Latkes, Sufganiyot, and a Second Night of Chanukah Giveaway
>> Saturday, December 12, 2009
Apologies if I confused a few people about latkes and sufganiyot in my last post. They are indeed distinct food items.
image found here
Latkes are potato pancakes (most frequently made with regular white potatoes, but sometimes with the addition of sweet potatoes, zucchinis, or even beets, according to Joan Nathan's Chanukah recipe round-up in this past Wednesday's New York Times).
image found here
In contrast, sufganiyot are doughnuts, usually of the stuffed variety. In America, red jelly of some unknown berry origin usually protrudes. Israel offers a more extensive variety with all sorts of chocolates, creams, and other flavors (scroll to the end of this post for a list of 8 options).
And oil -- lots of it -- connects the savory latkes and the sweet sufganiyot.
Speaking of food, the Second Night of Chanukah Giveaway:
- Home-baked (from my vegetarian kitchen) rugelach.
- (If you are already stuffed full of holiday food, these are freezable.)
- I will be baking them Sunday night and will mail (or deliver, if someone local wins) them on Monday, provided the winner emails me an address to which to send them in time.
- To enter, comment and tell me a cooking or baking story (successes and disasters both welcome)
- Winner will be selected by me, either randomly or by some other undecided selection mechanism
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7 comments:
You leave my mouth watering. :) Last year on Christmas day, I met my boyfriends' family for the first time. I brought with me my favorite holiday-only dish, a Finnish mushroom pie from a great vegetarian cookbook, "Sundays at Moosewood." It's a pie I've made four or five times quite successfully, but the added pressure of presenting it to new people was daunting.
I prepared it the night before, and must have added too much cream cheese to the crust... it was quite soft. I saved the baking for his mother's kitchen, wanting it be hot and fresh and yummy. The crust... melted. It utterly dissolved, covering the heating elements in the oven and filling the kitchen with smoke.
Quite a first impression. :-\
It sounds so good...I would like to try out some of these recipes (but my husband is a very picky eater) Last year I had a bad experience baking Chocolate Mint Snaps. I was at my parents house and went to grab the flour but by mistake I got the powdered sugar instead. (I didn't even think about checking it or anything) I there for made the cookies it looked a little bit differently but I still baked them and they didn't rise...they were FLAT snaps. (still tasted good) But NOW I always check the flour and make sure it's flour!
I love that there is a holiday when we get to devote ourselves to doughnuts. A few years ago, my honey & I wanted to make doughnuts for my family's Channukah gathering. It was our first time making doughnuts, and we read a number of recipes, and settled on one that didn't require making a yeast dough. We made pretty small dough balls & dropped them in our pot of oil. They looked beautiful & golden, & we served them with powdered sugar.
Then we bit into one & found that they were still raw on the inside! Liquid even. It was sort of like a jelly doughnut... The outside bits were tasty anyway :-)
im not here to join the giveaway
but ronit- you are killing me with all this sufganiot pictures.
בסוף אני אטרוף איזה 100 סופגניות בגלל הכתבות שאת עושה
חג שמח!
My favorite disastrous cooking event is when I first started dating my husband. We decided to make dinner together, chicken breasts and I think stuffing from a box (this was college). I say that my husband put the pan of oil on the stove and turned it to high, he says I turned the heat to high. Either way when we put in the first chicken breast oil starting sputtering and then the chicken caught fire. I was so surprised I just stood there. Luckily my husband had the good sense to take the pan off the burner and the chicken stopped being on fire.
Two years ago, my refrigerator died on Thanksgiving day. Luckily, I live in Minnesota, where it is cold. We put everything for the meal outside and hoped for the best. Luckily, we were able to eat and no one got sick.
Sarah
Oh! Rugelah! mm!
I used to be very energetic about cooking--my husband (then boyfriend) and I travelled around Cleveland looking for nigella seeds for some elaborate Indian recipe (a southern dish--with chicken and about a thousand spices), and when we finally found the unsigned Indian spice shop, women in saris looked up from taking cardamom from the pods and looked at us (we aren't Indian) like we were visitors from a strange place (we were: Oberlin).
The chicken was amazing!
I'm so glad I've found your blog!
ggross(at)optonline(dot)net
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