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Good Eats With Ronna
Today’s posting is dedicated to Christina Elston and Debbie Glade who have both been teaching me how to cook.
I could not let Chanukah (or Hanukkah) pass by without changing Good Reads With Ronna to Good Eats With Ronna courtesy of El Al Airlines. While I won’t be flying to Israel this year, I do have a lot of family there and like Jews the world over, we celebrate our Festival of Lights by cooking some delicious foods in oil to commemorate the miracle of the day’s worth of oil discovered which actually burned for eight.
Here are a couple of Chanukah recipes from EL AL Airlines, Israel’s National Airline, for both latkes as well as sufganiots (donuts) . To make sufganiot and traditional latkes at home, follow the easy and tasty EL AL recipes outlined below, created by Executive Chef Steven Weintraub of Borenstein Caterers (a subsidiary of EL AL). Borenstein offers healthy, freshly prepared in-flight kosher meal options which are served to all passengers traveling from New York (JFK/Newark).
1 cup warm water All-purpose flour as necessary
1 cup sugar to give dough a bread-roll
4 oz. melted shortening (not too hot) consistency
1 dozen. whole eggs 24 oz. raspberry jam
2 tbs. baking powder 1 cup sugar
1/4 cup cinnamon
Combine yeast, water, sugar, shortening, eggs, baking powder and flour. Roll into donut hole-size balls. Set over warm stove and allow to rise to double in size. Fry donuts in hot oil until golden brown. Remove from grease and cool partially on wire rack. Fill with raspberry jam using a spiked pastry bag. Roll donuts in cinnamon-sugar. Cool at room temperature. Makes about 3 dozen.
5 raw, peeled, shredded Idaho potatoes
1/4 tsp. baking powder
1 diced small spanish onion 1/2 tsp. kosher salt
1/2 diced red pepper 1/8 tsp. ground white pepper
1/4 cup flour 1 cup canola oil
1 egg (beaten)
Sauté onions and red pepper in 2 tbs. in oil. Add shredded potatoes; quickly sauté and blend. Remove from heat and add flour, egg, baking powder, salt and pepper. Blend well. Heat skillet and add remainder of oil. Drop a 1/4 cup of mixture in a skillet. Form round pancakes and fry until golden brown on each side. Makes about 2 dozen.
As with all Jewish holidays EL AL, Israel’s national airline, is bringing Chanukah to the skies by serving thousands of passengers special holiday treats. An anticipated 1,375 potatoes, 6,600 ounces of raspberry jam, and 68 cups of cinnamon will be used to prepare festive sufganiot (jelly donuts) and latkes (potato pancakes) that will be served on flights from New York (JFK/Newark). These treats will also be offered in premium class lounges throughout the world, in addition to the selection of snacks that are usually available. A nightly candle lighting will also take place.