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Christmas and the first night of Hanukkah fall on the same day this year. Growing up the child of a divorced, interreligious family, this would have blown my mind even more than it does as an adult. While I was raised primarily in my Jewish mother’s home, my brother and I spent every Christmas with my dad, stepmother and half-sister, and we loved it. I mean, loved it. Sure, the extra presents were nice (very nice), but the experience of both holidays was nothing short of warmth.
Now, at 36, as I think back to having to shuffle between houses for holidays, I feel nothing but warmth. I loved lighting the menorah and the smell of the match as it lit a fresh batch of Hanukkah candles. I equally loved the smell of eggnog and the sound of Nat King Cole’s classic Christmas record as I helped my dad and family decorate the tree. I never once felt I was compromising my enriched and grounded Jewish identity as I played along with my dad and stepmom in pretending, for the sake of my beloved half-sister, that Santa and his reindeer were, in fact, on the roof trying to figure out how to get down the chimney.
Somehow, my family figured out how to give my brother and me a safe and inviting interreligious experience growing up and never asked us to choose. It was our normal, and it was perfect. I hope this recipe helps you bring some of that warmth into your home.
For the doughnuts:
For the filling:
1. Place all doughnut ingredients, except the butter, into the bowl of a stand mixer fitted with the dough hook. Work on a low speed for about 4 minutes, or until well-combined and elastic.
2. With the mixer still running, add the butter piece by piece, until it’s all worked in and incorporated. There should be no visible pieces. This will take about 5-8 minutes.
3. Scrape down the sides of the bowl, cover with plastic wrap and set aside in a warm place to rise until doubled in size.
4. While the dough is rising, make the filling. Place the cream, milk, vanilla and gingerbread-spice mixture into a small saucepan over medium heat.
5. In a small bowl, whisk together the egg yolks, sugar and cornstarch. When the milk begins to bubble around the edges, remove it from the heat and slowly whisk it into the egg mixture.
6. Pour the mixture back into the pan over medium heat, whisking constantly. Cook until it boils and becomes very thick, about 1-2 minutes. Once the mixture is the consistency of soft butter, scrape it out into a bowl, cover and set aside to cool completely.
7. When the dough has risen, punch it down and scrape it out onto a well-floured surface. Make sure your hands are properly floured and pat the dough into a rectangle, about ½-inch thick, and cut out nine doughnuts using a well-floured 2.5-inch round biscuit cutter or large glass. Place the doughnuts on a lined baking sheet, cover with plastic wrap and set aside to rise for 45 minutes, or until puffy.
8. When the doughnuts are finished their second rise, place about 2 inches of oil into a high-sided pan (or use a deep fryer) and heat over a low flame, until it reaches 350 degrees (or until a small piece of dough dropped in the oil bubbles and rises to the surface).
9. Fry the doughnuts a few at a time (don’t crowd the pan) for about 1 minute each side, or until golden brown and cooked through.
10. Drain on paper towels and toss in the ½ cup sugar.
11. To fill the doughnuts, I use a flavor injector, like you would use for a turkey. I find this the easiest way to get the cream in. Alternatively, you can place the mixture into a piping bag fitted with a ¼-inch nozzle. Press the piping bag into the side of each doughnut and squeeze until you can feel the weight of the doughnut increase slightly.
Find more Hanukkah recipes here
Comfort food comes in many different shapes and forms. Each culture, each tradition, each household, each individual has a dish that is comforting to them. Comfort foods tend to be soft, warm and not overly seasoned. This Italian gnocchi al forno takes the flavors of a Jewish comfort food: matzoh ball soup, and puts them into a warm, oven-baked, cheesy, saucy dish.
This is made with pre-made gnocchi so it is a quick and easy recipe for any day of the week. The lemon adds brightness to the rich sauce. Italians understand the glory of this fruit and as Italian poet Eugenio Montale wrote: “… now it’s our turn, us poor ones, to have a share of riches/ and it’s the scent of the lemon.”
Lemon Dill Gnocchi al Forno with Roasted Carrots
1. Preheat the oven to 375℉. While the oven is heating up, put a large pot of water on the stove to boil. Peel the carrots and leave them whole. Line a cookie sheet or roasting pan with parchment. Put the carrots on the parchment and drizzle with olive oil. Sprinkle with 1/2 tsp. of salt.
2. Roast the carrots in the oven for 30-45 minutes.
3. Once the water comes to a boil, put the gnocchi into the boiling water. The gnocchi take 3-5 minutes to cook. Once the gnocchi float to the top of the water, they are cooked. Remove the gnocchi with a slotted spoon and put them on a plate or baking dish.
4. Grate the mozzarella. Chop the kale into thin slices. Set both aside. Once the carrots come out of the oven, raise the temperature to 400℉.
5. In a saucepan, melt the butter over medium heat. Add the dill to the butter and let the butter cook a little until it is nice and foamy.
Add in the flour and mix it together until you have a paste. Cook the paste in the pan for a few minutes.
Once the paste begins to bubble a little at the edges, add in 1/2 cup of wine, stir and cook down for 3-4 minutes. Add in the zest of 1/4-1/2 a lemon. Then 1 cup at a time, add in the whole milk.
Stir together until the sauce thickens and the flour paste is incorporated. Add in the cheese and stir until the cheese melts completely.
6. In a large baking dish, or several small dishes, put a layer of kale into the bottom of the dish. Top with a layer of gnocchi and then pour a generous amount of the cheese sauce over top. Top the cheese with some freshly ground pepper.
7. Cook the lemon and dill gnocchi al forno uncovered for 30-40 minutes. The sauce will bubble and caramelize slightly. Serve the gnocchi with a side of roasted carrots, and a glass of chilled white wine.
Tu Bishvat is a celebration of the connections we have to nature and the new year of trees. When it comes to food, trees provide us with fruit and nuts. This nutty pilaf and Tu Bishvat Marbella chicken is an ode to both fruit and nuts.
If you grew up with a copy of The Silver Palate in your parents’ kitchen then Chicken Marbella was definitely on the menu for a special occasion. In the summer we dream of fresh juicy fruit, but come fall and winter, dried fruit becomes a decadent and rich treat. We add raisins to salads to bring in some sweetness. We nibble on dried apricots or pears served on a cheese plate or charcuterie board. Sweet dried papaya and pineapple and tart cranberries and cherries find themselves sweetening up trail mixes as well.
The plum however, gets a bad rap when dried. Unless you grew up noshing on them as a filling for hamentaschen or as part of your grandmother’s tsimmes, prunes continue to be as unpopular as Brussels sprouts once were. Prunes have a sweet richness almost like a fortified wine or Port. They add that sweetness and richness to this wonderful chicken dish that is perfect for a weeknight dinner or a special weekend meal.
What I love about this dinner is that both the pilaf and the chicken cook in the oven so all you have to do is prep everything and let it cook. The warm oven will keep you toasty and the smells wafting out once everything starts to cook is heavenly. You do, however, need to plan ahead a little to allow time for the chicken to marinate. I suggest prepping the chicken the night before, but in a pinch all you need is two hours of marinating time.
Tu Bishvat Marbella Chicken with Nutty Barley Pilaf
For the chicken before cooking
For the Pilaf
1. The chicken will need to marinate for at least two hours or overnight. The pilaf cooks for 2-3 hours in the oven and the chicken will cook in the oven next to the pilaf for the last 40 minutes, so plan accordingly. Preheat the oven to 350°F.
2. Place the chicken breasts and thighs in a large bowl (glass is best). Sprinkle the chicken with 2 tsp. of Kosher salt, 1 tsp. of pepper and 1/4 cup of oregano. Mix the chicken so that it is covered with the seasonings. If you have a garlic press, press the garlic cloves from both heads of garlic over the chicken. If you do not have a press, just mince the garlic finely. Mix the chicken one more time to spread the garlic around. Over the chicken, pour: 1/4 cup red wine vinegar, 2 Tbsp. apple cider vinegar and 1/4 cup of olive oil.
3. Slice the cornichons into tiny rounds and toss them into the bowl with the cornichon brine. Add in the prunes, pitted olives and the bay leaves to the chicken as well. Cover the bowl with a lid or plastic wrap and refrigerate overnight (or at least 2 hours).
Pilaf & Chicken:
1. For the pilaf you will start by very coarsely chopping the 1/2 cup of blanched almonds and browning them on the stove in a large dry pan over medium high heat for 5-7 minutes. Do not step away or the nuts will go from blanched to burnt in seconds.
2. Set the nuts aside in a bowl or plate and then add 1 Tbsp. of oil to the pan. Over medium high heat, heat the oil and when warm, toss in 1/2 cup of the broken vermicelli. Stir the vermicelli to coat with oil and continue cooking and stirring until the vermicelli are a dark golden brown. Set the vermicelli aside with the nuts.
3. Chop the onion and two cloves of garlic. Add 1 Tbsp. of olive oil to the pan, over medium heat. Toss the onion into the pan and sauté until it becomes translucent. Then, add in the minced garlic and 1 cup of barley. Sauté for 2 more minutes. In the pan, add the toasted vermicelli and almond. Toss to mix everything together.
4. Add everything from the pan into a 3 quart baking dish as well as 4 cups of chicken broth.
5. Place the dish in the oven and cook uncovered for 2 to 2 1/2 hours or until the stock is
6. Now to finish the chicken. Take out a baking tray or two oven safe serving dishes that will fit all the chicken without crowding it. Arrange the chicken on your tray or serving dishes in a single layer. Pour the marinade, prunes, cornichons, bay leaves and olives around the chicken. Sprinkle 1/4 cup of brown sugar on top of the chicken. If you like a sweeter dish, you can use up to 1/2 cup of brown sugar. If you like tangy and vinegary dishes, 1/4 cup is plenty.
7. Pour 1/2 cup of white wine around the chicken and cook for 40 minutes at 350°F.
8. Once the chicken is cooked through, you can separate the pan juices to serve on the side and pour over the chicken and pilaf, or you can leave it together in the serving dish.
Whatever you do, be sure to spoon some sauce over the chicken and the pilaf before
Looking for another chicken recipe for Shabbat? Try this easy Ginger Sesame Roast Chicken.