I started with a pate a choux dough so it would be more like a fritter. But, I’m a huge fan of Mark Bittman and when I need a basic clear recipe, I usually start with him.  His yeast doughnuts are perfect and simple and I liked the way the yeasted doughnuts came our so fluffy. If you have the time, do the yeasted doughnuts, it’s worth the effort. While the doughnuts are rising you can prepare various small bowls of dipping sauces to dip the hot doughnuts into.  I like fruity jam, caramel sauce, and chocolate sauce.  Of course, we like to make these from scratch, try our High West Whiskey caramel sauce or make a big batch of chocolate sauce to add to your doughnuts tonight and ice cream tomorrow night. Simple powdered sugar or a homemade jam also make nice additions. here is the original recipe

Sufganiyot (doughnuts)

• 1¼cups milk
• 2¼teaspoons (one package) active dry yeast
• 2eggs
• 8tablespoons (1 stick) butter, melted and cooled
• ¼cup granulated sugar
• 1teaspoon salt
• 4¼cups all-purpose flour, plus more for rolling out the dough
• 2quarts neutral oil, for frying, plus more for the bowl.

1. Heat the milk until it is warm but not hot, about 90 degrees. In a large bowl, combine it with the yeast. Stir lightly, and let sit until the mixture is foamy, about 5 minutes.
2. In a stand mixer fitted with a dough hook, beat the eggs, butter, sugar and salt into the yeast mixture. Add half of the flour (2 cups plus 2 tablespoons), and mix until combined, then mix in the rest of the flour until the dough pulls away from the sides of the bowl. Add more flour, about 2 tablespoons at a time, if the dough is too wet. Grease a large bowl with a little oil. Transfer the dough to the bowl, and cover. Let rise at room temperature until it doubles in size, about 1 hour.
3. Turn the dough out onto a well-floured surface, and roll it to ½-inch thickness. You can make 1″ rounds OR cut the dough into squares like you are making a grid. about 1″x1″. Don’t get to caught up in uniform squares. You are making fried dough, it doesn’t need to be perfect! This will also make it so you don’t have any scraps.
4. Spread the doughnuts on two floured baking sheets so that there is plenty of room between each one. Cover with a kitchen towel, and let rise in a warm place until they are slightly puffed up and delicate, about 45 minutes. If your kitchen isn’t warm, put them in your oven with the oven light on.
5. About 15 minutes before the doughnuts are done rising, put the oil in a heavy-bottomed pot or Dutch oven over medium heat, and heat it to 375. I like to use an enameled cast iron that is wide and slightly shallow.
6. Carefully add the doughnuts to the oil, a few at a time. If they’re too delicate to pick up with your fingers (they may be this way only if you rose them in the oven), use a slotted metal spatula like my favorite New West Knife Works slotted spatula, to pick them up and slide them into the oil. It’s O.K. if they deflate a bit; they’ll puff back up as they fry. When the bottoms are deep golden, use a slotted spatula to flip; cook until they’re deep golden all over. Doughnut holes cook faster. Transfer the doughnuts to the prepared plates or racks, and repeat with the rest of the dough, adjusting the heat as needed to keep the oil at 375. Serve immediately with your favorite sauces!

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We love latkes so much that we serve them year round at Rebekah’s Kitchen, but Chanukah is still the best time of year to enjoy latkes.  We teamed up with New West Knife Works to spotlight their new fish spatula and used one of  our MANY Lodge cast iron skillets.  Head on over to New West Knife Works to see the complete blog post.

Chanukah Latkes

3lb russet potatoes, scrubbed

1 large onion

3 eggs

1 cup all-purpose flour

1 Tablespoons kosher salt 

2-4 cups canola oil

Yields 40 mini latkes (2 T scoops) or 20 medium latkes (1/4 cup scoops)

Grate the potatoes (no need to peel them!) into a mesh colander set over a large mixing bowl.  I like to use the biggest holes on the box grater.  Then grate the onion over the potatoes and mix them together with 1T of salt.  Let the mixture stand for 15-20 minutes to drain some of the liquid.  This step is important!  It will make crispy latkes as well as keep your potato shreds delicate.  Discard the liquid that has gathered in your mixing bowl and toss the potato onion mixture with the flour and eggs until everything is well coated.  Put the mixture back into the colander set back over the mixing bowl.  Do it over the sink so you don’t make a mess!  Liquid will continue to drain while you fry latkes, that’s ok.  In your largest cast iron skillet (the one you bought during the pandemic), start with enough oil for the latkes to sit in but not be covered, about ¼”.  Scoop the mix by ¼ cup for large ones and 1/8c (or 2T) for mini latkes.  Don’t crowd them in the pan or they won’t get those crunchy edges.  Fry until lightly browned and flip and cook until lightly browed on the other side.  Remove them from the pan with your SLOTTED FISH SPATULA and place them on a plate or sheet pan lined with paper towels.  Let cool just enough so you don’t burn your mouth.  Then dive into the first one as your “tester”.  You earned it.  Adjust the salt if you need a bit more, you can sprinkle a little salt on them after you remove them from the oil if they need it.  Continue frying, and testing,  adding oil to the pan as needed. 

A few notes:  yes, you can sub sweet potatoes, but I am a latke purist.  If it’s Chanukah then they are “latkes” and latkes should be made with russets.  Save the sweet potatoes for making “potato pancakes” pretty much any other time of the year.  I fully support that!

If you like a dense latke (NY deli lovers know what I am talking about) then go ahead and use a smaller hole grater or the standard grating attachment on your food processor.  I prefer a crunchy more defined latke where the shreds of potatoes form little whisps that stretch out into the oil and get crispy, so I prefer the big hole grater and grating by hand. 

Building on the Chanukah latke purist thing, I insist on canola oil.  Any other time of year for any other type of frying I say olive oil is great, but here you need canola.  Canola.

Serve with small bowls of apple sauce, sour cream and chives and lots of napkins.  Enjoy!

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Stuffing is one of my favorite parts of Thanksgiving.  The smells and the flavors of that holiday are so comforting.  Of course it’s my favorite holiday, probably because it’s all about the food.  But you don’t have to wait until November to have these mushrooms, we serve them year-round, and they are definitely in our top 5 most popular appetizers.  As with so many things we make at Rebekah’s Kitchen, they are versatile; They can be made with any kind of meat OR completely vegetarian.  They are already dairy-free, but you can easily sub cooked quinoa for the panko breadcrumbs to make they gluten free too! 

Since we were chopping and dicing, I thought I would take the 5” chopper for a spin.   What a fun knife!  First of all, I love how small it is!  I know I’ve said it before, but I have tiny hands.  This knife was fun to use because of the short blade but it has enough rocking motion to really work through the mushrooms.  We also had fun chopping the celery and onions with this one.  It would be a great starter chopping knife for the junior chef in your house.  Thanksgiving is a great time to get the kids helping in the kitchen and not just with the dishes!  BTW, everyone does dishes at Rebekah’s Kitchen, and the dishwasher always gets to choose the music. 

We usually make these with smaller mushrooms so they are just one or two bites, but they would make a nice side dish if you want to make larger ones.  At Thanksgiving I make a double batch of the stuffing and knock 2 things off my list at once: the stuffing AND an appetizer.  We keep a container of small spoons right by the stove so we can taste as we go.  This is so important!  Taste as you go, and you will learn to cook by taste instead of having to follow a recipe. 

12 large or 24 small/medium cremini or baby bella mushrooms, stems pulled out and set aside for the filling

1lb ground pork

1 T butter

½ cup diced shallots

1 cup chopped celery (I like good size pieces of celery in mine but if it’s not the most important part then you can dice them smaller)

3 cups chopped mixed mushrooms, we used cremini, button, shitake and oyster (don’t forget the stems from the main mushrooms)  Lions main would be great if you are doing them vegetarian.

¼ cup marsala wine

Salt and pepper to taste

1 teaspoon chopped fresh thyme

1 teaspoon chopped fresh rosemary

1 teaspoon chopped fresh sage

1 tablespoon chopped fresh parsley

1 ½ cup panko, or cornbread crumbs

¾ cup chicken stock

2 eggs, lightly beaten

Wash and dry the main mushrooms and gently remove the stems.  They should easily pop out.  Set them aside for the chopped mushroom mix.  Lightly oil a medium sheet pan with olive oil and set the mushrooms, cup side up, on the pan.  Season with a sprinkle of salt and a few turns from the pepper grinder.

In a medium cast-iron skillet or non-stick pan cook the ground pork over medium heat until lightly browned, add a sprinkle of salt and a few turns from a fresh pepper grinder and stir.  With a slotted spoon, remove the cooked pork leaving the pork fat in the pan.  Add the butter and melt.  Add the shallots and celery and cook until translucent.  We always use a high heat rubber spatula (and of course ours are purple).  Once the shallots and celery are nicely cooked, add the mushrooms and gently brown them.  Turn off the heat and add the marsala to deglaze the pan.  Add the reserved pork and bring the heat back up to medium and continue to sauté the veggies and pork.  Add the fresh herbs and sauté a minute more until fragrant.  Add the panko breadcrumbs and stir to coat.  Add the chicken stock and turn off the heat and let sit until the liquid is fully absorbed into the mix.  Once the mixture has cooled slightly, add the beaten egg, and stir to thoroughly incorporate. 

With a cookie scoop, or your hands fill each mushroom with a few tablespoons of the cooled mixture.  Bake at 425˚ for 12-15 minutes until the mushrooms are soft and nicely browned on top. 

Make these ahead of time and reheat them as needed.

Sub veg stock for the chicken stock and increase the mushrooms by 1 cup and the celery by ½ cup to make the vegetarian.  Or add ½ cup fine diced carrots instead of the extra celery. 

Sub cooked and cooled  quinoa for the breadcrumbs.

If you don’t have fresh herbs, you can use 1 teaspoon of any dried poultry mix.

CHEERS! Rebekah

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Another Thursday, another Fresh Living TV appearance.  This time I decided to usher in the grilling season (although I use the grill all year long) with a good old Beer Can Chicken.  It’s so easy and way more fun than a boring burger.  There was a 4th grade class at the TV station today and of course they got to watch me film my segment.  They were like little vultures hovering over the chicken waiting for me to tell them they could eat the “Props”.  As soon as I said go it was gone in seconds.  There were cries of glee and lots of yummy noises.  They all said they wanted to make it this weekend.  So I guess that means this is pretty kid-friendly.  Here is how I like to do it:

Vertical Grill Roasted Chicken

1 Whole fryer chicken
1 can soda or beer *if using soda can then you will need 1 cup chicken or vegetable stock
Kosher Salt
Pepper
Fresh thyme
Fresh Oregano
Fresh Bay leaf
2 carrots, cut in 1” peices
3 potatoes, quartered
1 onion, quartered

Heat grill to high; 500 degrees or more. Pat chicken dry with paper towels. Generously salt and pepper the entire bird. If using beer open can and pour off (or drink) about ¼ c of liquid and put fresh herbs in mouth of can. The beer will fizz a bit so make sure you have it on a sheet pan or towel. If using stock fill empty soda can with stock and stuff with fresh herbs. Place the chicken over the can and stand the chicken upright with the legs tucked under. Place on small sheet pan (not non-stick) place vegetables on sheet pan. Place on grill and close lid. You may need to rotate your chicken if your grill has hot spots. Cook chicken until thermometer inserted in to the thigh reads 165 degrees, 1-1 ½ hours depending on your grill. Allow chicken to rest, tented under foil about 15 minutes. Remove can, carve and serve!

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Heat the milk and the cream until just before it boils.  Turn the heat off and mix in 2 T of lemon juice.  I like to use fresh squeezed but a bottled works fine.  Mix until small curds form or it looks like it’s starting to separate.  Pour into a strainer lined with cheesecloth set over a bowl.  Let cheese stain and cool down and then place in refrigerator and strain overnight.  The result is a beautiful, rich ricotta that is delicious served with Turkey Meatball Sliders.  Cheers!

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1 lb ground turkey
½ C Panko bread crumbs
¼ C whole milk
¼ C Worcestershire
½ C chopped onion, Sautéed
3 cloves garlic, chopped and sautéed with onion
1 egg
½ C parmesan
¼ C parsley, chopped
1 T oregano, chopped
Salt and Pepper to taste
12-16 slider buns

Sauté onion and garlic in a bit of olive oil and set aside to cool.  In a large bowl add bread crumbs, milk and Worcestershire and set aside until the breadcrumbs have absorbed all of the liquid.  Add onion mixture, egg, parmesan, fresh herbs, salt (I add about 1T) and pepper and mix well.  Add ground turkey and mix well.  Form into 12-16 meatballs (depending on the size of your slider buns) and place them on a parchment lined, rimmed baking sheet.  Bake at 425 degrees until meat thermometer reads 165 degrees, about 30 minutes.  I like to put my meatballs into my Roasted Tomato Sauce to warm until I am ready to use them.  You can serve the meatballs “naked” without sauce on the slider buns or you can use a jar sauce to dress them.  I also like to spread a little fresh ricotta on the bun before I stack the meatball on.  This helps the meatball stay put on the bread and it tastes delicious.  Cheers!

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My search for recipes lead me to Savuer.com, as it usually does.  I liked what I found, but of course I had to make my changes.  Here’s what I ended up with:

GINGER LIMONCELLO

14 Organic Lemons
6 C neutral High Proof Liquor (I used 100 proof vodka)
1 1/2 C Sugar
1 Large nub of Fresh Ginger, peeled and cut into small pieces
Lemon Oil
Ginger Oil
2 Quart size Canning Jars

Wash the lemons and peel away the yellow skin, carefully avoiding the white pith. Place peel from 7 lemons in a canning jar. Repeat with second canning jar and the rest of the lemons.  Fill each jar with 3 cups of alcohol.  Seal tightly and let sit in a cool, dark place for 5-7 days, until the liquid turns deep yellow.  Strain the liquid and discard the zest.  Combine the sugar and ginger with 3 cups of water and heat on medium for 10-15 minutes.  Allow to cool completely and strain the ginger out.  Divide the syrup evenly between the two jars.  Add one drop of Lemon Oil and one drop of Ginger oil.  Tightly close jars and shake to combine.  Allow to rest for at least a week before enjoying.  Cheers!

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It wouldn’t be Chanukah without potato latkes.  When we were kids my mom used to throw a Chanukah party for my brother, sister and I.  We were each allowed to invite 3 friends and we lit the candles and opened presents and ate potato latkes.  We talked about Chanukah with our Goyim friends and everyone went home full and happy.  Let me sum up Chanukah for you: Macabees, oil, candles, potato latkes.  The idea is that there was supposed to be enough oil in the lanterns for one night and miraculously it lasted 8!  At least that’s what they told me in Hebrew school, and that’s what we told our friends.  So we cook things in oil to celebrate.  In the grand scheme of Judaism Chanukah is pretty minor, and over the years it has become the Jewish answer to gift giving at this time of year.  But what a great excuse to make potato latkes!  I know the house smells like latkes for days after we make them but I don’t care.  They are just so delicious.  In the spirit of my Grandma  I have to make them my own.  I don’t like it when have the consistency of mashed potatoes.  Far to often people just squash a giant glob of mashed potatoes on the flattop and make a mashes potato pancake.  Lame.  I like texture and color and they should look like they have some yummy life to them!  So I use the food processor (some say you should use a box grater).  I also like to add some sweet potato to the mix.  It gives them a tangy sweetness that is subtle and nutty.  Of course the sour cream and apple sauce need to accompany them, as per family tradition, but you can top them smoked salmon or caviar if you are feeling a little fancy pants…oh and I don’t think latkes should only be eaten on Chanukah.

Potato Latkes
3 Large Russet Potatoes1
1 Medium Sweet Potato
1 Large Yellow Onion
1 big handfull Dill chopped
1 small bunch chives chopped
4 T flour
4 Large eggs lightly beaten
giant pinch of kosher salt
Oil for frying (I like extra virgin olive oil but my mom always used vegetable oil)

Shred the potatoes and onion in food processor. Put in a mesh strainer set over a bowl and let the most of the liquid drain out. Squeeze as much moisture from the mixture as possible.

Mix in dill, chives, eggs, flour and salt. I like to make the pancakes with my hands but if you aren’t into making a big mess you can use a cookie scoop or 2 spoons. Generously oil a big non-stick skillet or cast iron pan (this makes it so you don’t have to use as much oil). Heat oil over medium heat and drop pancakes into hot oil. Fry until nicely browned and flip and brown the other other side. Transfer to paper towel lined plate to rest before serving with your favorite accompaniment. This makes enough latkes for me and my husband to eat for dinner, use that info however you want to…

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The best doughnut I ever ate (so far anyways) was from Doughnut Plant in NYC.  I was on one of my many trips to NYC to visit my sibling who both live in Brooklyn.  My Mom, who might argue the homemade cake donuts at the Dartmouth Ski Way are the best, came down from Boston to meet me.  We got up early and made a pilgrimage to the lower east side.  It was a pilgrimage because what else do you go to the lower east side for at 10 in the morning.  And I was told to get there early because there would be a line, and they do sell out.  I hate lines so why not be the first one there.  My mom is a good sport.  She helped me carry the extra doughnuts that I bought to bring home to my husband.  We carried them all over the city that day.  They were the most well traveled doughnuts ever by the time they got home to Jason in Park City that night.  But back to the doughnut.  It was peanut butter and jelly.  What was amazing to me is that the doughnut was jelly filled and yet there was still a hole in the middle!  The hole in the middle makes it so you are not loosing your jelly all over the place.  Brilliant!  A perfectly pillowy yeast doughnut with homemade jelly filling and peanut butter glaze.  Light and chewy and delicious.

There are a few more things to do on the lower east side.  We hit up Economy Candy which is a sugar addicts dream come true.  Every nostalgic candy you could possibly imagine all crammed into a shop the size of my bedroom.  The place is a tiny candy closet with candy all they way up to the ceiling!  We also ventured over to the Essex Street Market to eat the famous pumpkin pancakes at Shopsins.  But, they were closed.  So we headed over to Katz’s Deli because I had never been there, and everyone should go there at least once in their life.  Especially if you are Jewish.  It was a mouthful of comfort food deliciousness.  Pastrami and Knishes and Pickles.  I truly believe you should eat the house specialty when you go to a place like that so I did.  And of course I had my mom there to help with variety.  I also believe you should always have someone to eat with because then you get to eat their food, too.

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