Lavender Maple Vanilla Sufanyot

I love Hanukkah. A celebration of miracles. The warm glow of candles for 8 nights in a row. Oh, and fried food. Let’s be honest, the fried food is a major highlight. After kicking off the first night my house now has a delicious leftover smell that reminds me of the state fair. For dinner we had latke grilled cheese sandwiches, which I’ve established as a family tradition since I discovered the idea last year. That scrumptiousness was then followed by sufganiyot (Israeli donuts). We also may have slipped in a few pieces of  cheap gelt after some dreidle playing. No one ever claimed Hanukkah was about health, and I’m perfectly okay with that.

It had taken me a couple years to figure out all of the tips and tricks to frying, but once I got the hang of it I immediately began playing around with various flavor combinations and recipes (hence the latke grilled cheese sandwiches). This year I continued my interest in experimenting with lavender, and decided to try out a jelly concoction in my first round of sufganiyot.

I’m happy to say that it turned out to be quite enjoyable, and the flavor paired excellently with the donuts. I used one full jar of the jelly for  donuts, and the rest is going to be given away as gifts. Pretty soon I’m definitely going to make another batch!

So…how to make these things…

For The Jelly

Ingredients
3 1/2 cups water
1/2 cup lavender buds
1 tsp cardamom
1 lemon
1 envelope of pectin
1/2 cup maple syrup
1 vanilla bean
4 cups sugar

Directions
Bring water to boil in a large saucepan over high heat. Once the water reaches a boil, take the pan off of the heat and add lavender. Cover pot, and let it steep for 20 minutes.

After 20 minutes, strain the mixture through a cheesecloth or other fine mesh cloth into a deep pot. Discard the lavender buds.

Stir in the juice of the lemon and pectin until the pectin is completely dissolved.  Add the maple syrup and vanilla bean.

Bring the mixture to a rolling boil, and add sugar. Return the mixture to a rolling boil. Stirring occasionally, allow it to boil for about 3 minutes.

To determine the consistency of the jelly, and whether or not it has cooked enough, use “the spoon test”. Keep a metal spoon in cold water nearby. Dip the spoon into the boiling mixture. If the jelly runs off of the spoon, keep cooking it for a little longer. If it turns to a “jelly” consistency when the spoon is lifted out of the pot, it’s done.

For The Sufganiyot

Ingredients 
2 cups flour
1/4 cup sugar
1 packet of yeast (or 2 1/4 teaspoons)
1/2 salt
2 large egg yolks
3/4 cup heavy cream
2 tbs butter
6 cups canola oil (plus more for coating a bowl)
Jam or jelly
powdered sugar

Directions
Combine flour, sugar, yeast, and salt in a bowl. Add yolks and milk, and mix until dough is shaggy. Add butter and continue to mix until dough is smooth.

Coat a large bowl with oil. Form dough into a ball, and roll in the bowl until it is covered in oil. Cover the bowl with a damp cloth or plastic wrap, and allow dough to rise for 1 1/2 hours.

When dough is done rising, coat a baking sheet or cutting board with flour. Roll out the dough until it’s about 1/4 inch thickness. Using a round cookie cutter (about 2 inches around) or the rim of a cup, cut out as many rounds as possible. Take the leftover dough and roll it out again to redo the process until all of the dough is used.

Lay out the cut out rounds on a baking sheet. Loosely cover with a damp towel or plastic wrap, and allow to rise for 30 minutes.

While the dough is rising, heat the 6 cups of oil in a dutch oven or heavy bottom pot. The temperature of the oil should reach about 350 degrees.

When the dough is done rising, pick up a round with a spatula (not your fingers, as this can deflate the donut). Drop them into the oil to cook. Once the bottom of the donuts are browned, flip them over using a fork. Once completely cooked, lift them out of the oil and place them on a baking sheet lined with a paper towel.

Once the donuts are finished cooling, pour jelly into a piping bag. Puncture the side of the donuts, and squeeze about a teaspoon of jelly into the donuts.

Sprinkle with powdered sugar, and enjoy!

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Seven Species Muffins

I am a firm believer in the saying “without tradition, our lives would be as shaky as a fiddler on a roof“, and as my husband and I continue to build our home I find myself relying heavily on tradition for help. Growing up in a secular household I only had speckles of traditions here and there, but nothing particularly concrete or foundational. It was more along the lines of routine rather than tradition.  When I came to Messianic Judaism as a young adult, I suddenly entered into a world overflowing with traditions. As Tevye the dairyman in Fiddler On The Roof elaborates: “we have traditions for everything! How to sleep, how to eat, how to work, how to wear clothes…“, and that is no exaggeration. In Judaism there is a way to confront anything and everything in life. How to mourn, how to celebrate, how to face the big and important stuff, and how to get through everyday routines. Having transitioned from a life without traditions into a life overwhelmed with them, I very clearly realize the importance of keeping them alive whether they be great or small. With the traditions I’ve eagerly taken a hold of as my own I find myself on a steady surface that helps hold me upright while the world around me seems unsteady and shaky. As a mother trying to raise her child to be righteous and G-dly, I am in great need of such steadiness.

While I try to incorporate certain traditions into the nooks and crannies of the everyday, holidays are perhaps most dominated by traditions. One of my favorite things about Judaism is the fact that these holidays are almost always observed kinesthetically. On Rosh Hashanah we blow shofars. On Yom Kippur we fast. On Sukkot we build and dwell in sukkot. On Hanukkah we light the menorah. On Purim we literally reenact the book of Esther, and on Pesach we go through the motions of Israel’s escape from Egypt during the seder.

And then there are minor holidays such as Tu B’shevat, which is the “new year for trees”. While it was once a day used to calculate agricultural cycles, it quickly became a sort of Jewish Earth Day. While I’m not particularly hyper with go-green sentiments, I do appreciate nature as G-d’s creation, and I most certainly believe it is our responsibility to tend and enjoy it. Even more important to me is the fostering of a culture which we now deeply connect with, even for the minor stuff. So this year Tu B’shevat was on my radar.

I was then left with a question of how to observe. After an ice storm we couldn’t plant trees as is tradition to do. I have a strong aversion toward “Tu B’shevat sedars”, and while it is completely appropriate to donate money toward planting a tree in Israel, it isn’t something my toddler could be involved in.

So I went with two activities that gave a nod toward the day (three if you count watching the Tu B’shevat episode of Shalom Sesame). First we planted my son’s very first herb garden which included cilantro, parsley (hopefully to be used at our seder in a few months), chives, and oregano. We placed the containers in front of a large window at my son’s level so they continue to be his responsibility and enjoyment.

Of course, like almost all other holidays (with the exception of Yom Kippur), there is  traditional food to be prepared. With Tu B’shevat it is customary to eat a new fruit and/or the seven species of Israel (wheat, barley, grapes, figs, pomegranates, olives, and honey, which is all derived from Deut. 8:8). Originally I wanted to make a full meal that incorporated all of these elements, but ironically enough our ice storm had us locked in the house a couple days prior to Tu B’shevat, and that had me hustling at the last minute.

I ended up going with one recipe that included all seven elements, and it was delicious. My toddler enjoyed helping since there was plenty for him to pour and mix. It’s a simple enough process, though I did have to grind my own barley flour since my regular groceries store didn’t carry it (I found the grain in the Mexican aisle though!).

The result was delicious, and definitely something I will continue to do every year.
A nice little way to celebrate a nice little holiday. A new tradition.

Ingredients
3/4 cup golden raisins
1/2 cup dried figs
1/2 cup dates
1 1/4 cup whole milk
1/4 cup applesauce
1 tbs cinnamon
1 tsp all spice
2 eggs
1/3 cup olive oil
1/2 cup white sugar
1/2 cup brown sugar
1 1/2 tsp vanilla extract
1 1/2 cups all purpose flour
1/2 cup barley flour
1 tsp baking soda
1/4 tsp salt
3/4 cup pomegranate seeds
honey as a spread

Directions

Preheat oven to 400 degrees F. Chop up dates and figs and put them in a blender or food processor along with milk, applesauce, cinnamon, and allspice. Blend until the consistency is smooth and thick. Set aside.

In a bowl mix eggs, olive oil, sugars, and the vanilla. Set aside.

In a separate bowl, mix the flours, baking soda, and salt. Toss in the pomegranate seeds until they are well coated.

Pour the blended fig/date mixture into the flour mix and stir until well blended. Add the egg mixture.

Fold in the raisins

Spray a muffin tin with cooking spray, and spoon in batter. Place prepared muffin sheet in the oven, and immediately turn heat down to 375 degrees F.

Bake for 23 minutes.

When muffins are cool, cut in half and spread honey in the middle of them.

Enjoy!