Hanukkah

Last night was the first night of Hanukkah. The holiday, centered around the darkest days of the year, has always been one of warmth and magic for me. Helping light the candles, being told to get out of the kitchen because there were too many people, listening to my uncle’s sing-song prayers over piles of latkes, are all fond memories. It has always been a bright spot in the winter.

For me, that has been what this project it about, it is my bright spot, my attempt to keep my candles lit. It has been a hard quarter for me, one filled with loss and fear and heartache, and one I won’t forget anytime soon. Trying to make these past few months easier on me, I designed this project, something I knew I could dive head first into. And that’s exactly what I did. I found myself in a world that was much more welcoming than the one I was in, one where the rabbi gives bread out of the temple and women work hard over big pots of soup.

While this project has been in part an act of escapism, it has taught me a lot about my own life. It has shown me that no matter how hopeless I feel or how cold and lonely campus can be, there is always a candle that will remain lit. That is what I feel that Hanukkah is about. A reminder that no matter how cold and dark the winter gets, there is always a warm kitchen and a plate of latkes waiting for you.

In the Kitchen

This year I made jelly donuts and latkes for my roommates. It is my first Hanukkah away from home and I still wanted to celebrate. While I did not have a menorah, I feel as though the combination of friends, food, and sufficient candle light carried the spirit.

Latkes

• 1 lb potatoes
• Two white onions
• One egg
• A pinch of flour
• Salt and pepper to taste

Coarsely grate the potatoes into a bowl of cold water. Once all potatoes are grated, strain and dump onto a kitchen towel. Grate the onions and put them in with the potatoes. Roll the towel up and twist to get the remaining water out of the potatoes and onions, you want the mixture to be dry.

Put into a bowl and crack the egg into it along with the salt, pepper, and flour. Mix together. At this step you could mold them into patties start frying them but I like to go one step further. Roll potatoes and onions into balls and flatten with your hands. Put patties on a plate and put into the freezer for 45 min to an hour. This will get more moisture out of them and help to keep their shape.

Warm vegetable oil in a pan and fry latkes on each side until golden brown. Plate and enjoy!

Jelly donuts

• One packet yeast
• Two cups warm water
• 1 tbs honey or sugar
• One fourth cup of vegetable oil
• Five to six cups of flour
• Pinch of salt
• Bowl of granulated or powdered sugar
• Whatever flavor of jelly you want (I used strawberry)

In a bowl mix warm water, honey or sugar, and yeast until yeast has formed a foam on the top of the water. Mix in oil and salt to the yeast mixture and stir. Add the flour one cup at a time until dough has taken shape.

Dump out of the bowl onto a floured surface and knead until the dough is smooth and not sticky or shaggy. Place in a bowl and let rise one hour in a warm place.

Once the hour is up, punch dough down and form into small balls. Let rise another thirty minutes.

While the dough is rising I like to get the donut setup going. In a bowl put the sugar (I used granulated because I did not have powdered), cut the corner off a plastic sandwich bag and fill with the jelly or jam of your choice. I also wanted some of the donuts to have no filling and drizzle honey on top, so I had that at the ready too. Then, in a large pot pour about three or four cups of vegetable oil and turn on low heat.

After thirty minutes is up, it is time to start frying! With the oil on medium low heat, drop in your dough balls. I started with frying two at a time and worked my way up to five as I got the hang of it. Test the first few donuts by cutting them in half to make sure your oil temperature is right and the donuts are cooked all the way through, it may take a couple tries don’t be afraid to mess with it. Fry the donuts for four to six minutes on each side or until a light golden brown.

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As you take them out of the oil, drop them into the bowl with the sugar (be careful to not let the utensil you’re using to transport the donuts tough the sugar or you’ll end up with burnt sugar in your oil). The warm oil on the donuts will help the sugar stick to it. Then, with a small knife poke a hole deep into your donut and fill with the jam in the sandwich bag. Serve hot or cold and enjoy!!

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