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Some Yiddish Words For Chanukah
Phonetically English Hebrew
menoyre menorah מנורה
this week’s proverb
אַלעס פאַרלירט דער מענטש מיט די יאָרן; יוגענט, שיינהייט,געזונטהייט, ליבּע פאַר כּבוד; נאָר איין זאַך בּלײַבּט אים – זײַן נאַרישקייט
a’les farlirt der mentsh mit di yorn; yugent, sheynheit, gezunt’heyt, li’be far koved; nor eyn zakh blaybt em – zayn narishkeyt
the proverb actually means
a person loses everything as he grows older; youth, beauty, health, esteem or self respect; only one thing remains with him – his stupidity
translated to Hebrew
עם ההתבגרות הבן אדם מאבד את
הכל; הצעירות, היופי, הבריאות,רדיפה אחרי
הכבוד; רק דבר אחד תמיד יישאר איתו – הטיפשות
It’s almost Chanukah – The soufganiot recipe of the past (Post #40), has been revised. The dough now has addition of sour dough. I started with a yield of 1.25 K of dough and out of that made 30 balls of 40 grams each soufganiot for the freezer.
Always on the look-out for something “new”, my soufganiot with have red bean paste filling.
Adapted from Epicrious
Red Bean Paste Filling
YIELD Makes 1 1/2 cups
6 ounces small red beans hoong dul, about 1 cup
1/2 cup packed dark brown sugar/brown rice syrup
1 1/2 teaspoons vegetable oil
Wash the beans, cover the cold water, and soak overnight. Drain beans and discard water.
I allow the beans to sprout over two days and pull off the skins.
They take less time to cook when they have sprouted.
Place beans in a 1 1/2-quart saucepan, add 3 cups cold water, and bring to a boil over high heat. Cover, reduce heat to medium-low, and simmer 1 hour, or until very soft. Monitor the pan to make sure water doesn’t dry up. Drain and discard the water.
You can also use a pressure cooker.
Place the beans in a food processor and process until smooth. Add brown sugar/brown rice syrup and process until just combined. In a medium saucepan, heat the vegetable oil over medium heat until hot but not smoking. Add the bean paste and cook, stirring 2 to 3 minutes, or until the mixture is dry. Remove from heat. Store in a covered container in the refrigerator until ready to use; it will keep for 1 week.
Reprinted with permission from The Wisdom of the Chinese Kitchen by Grace Young. © 1999 Simon & Schuster.
Sufganiyot (Israeli Jelly Doughnuts) Made these in past years with the help of my grand-daughter, when she was here for a gap year.
Sufganiyot (Israeli Jelly Doughnuts).
I doubled the recipe for a crowd.
1 package dry yeast-.25 oz
3 tablespoons sugar/agave/rice syrup
1/4 cup water
1/2 cup lukewarm milk/almond milk
3 1/2 cups unbleached all-purpose flour, spelt, oat (about)
1 large egg
1 large egg yolk (in addition to the whole egg) you may omit and use an equivalent volume of flax seed meal.
1 cup powdered sugar or added powdered cinnamon.I leave this out.
Filling: equal parts, carob, cocoa, almond, tahina, chocolate bits or pieces of 100% chocolate bar with added oatmilk/rice milk, chocolate liquor, vanilla combined in food processor.
The second part of the soufganiot stuffing can be either frozen mango drained or plum or apple compote (drained) or defrosted frozen cherries or blueberries. No powdered sugar. No stuffing tool needed.
I can’t give amounts because I make the filling fresh with the defrosted batch of soufaniot dough. Check out Post 40 for more details of making the frozen soufganiot dough.
Morrocan Carrot and Chickpea Salad
If you’re pinched for time, Diane suggests using pre-shredded carrots. I deployed my mandolin and made thin coins. I use some of the carrot tops as well, although there are mixed opinions about whether or not they’re edible (or edible for everyone) – you can read more here and here.
1 tablespoon cumin seeds
1/3 cup / 80 ml extra virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon honey
1/2 teaspoon fine sea salt, plus more to taste
1/8 teaspoon cayenne pepper
10 ounces carrots, shredded on a box grater or sliced whisper thin on a mandolin
2 cups cooked chickpeas (or one 15- ounce can, drained and rinsed)
2/3 cup / 100 g dried pluots, plums, or dates cut into chickpea-sized pieces
1/3 cup / 30 g fresh mint, torn
For serving: lots of toasted almond slices, dried or fresh rose petals – all optional (but great additions!)
To make the dressing, first toast the cumin seeds in a dry skillet until fragrant and lightly browned, a minute or two. Let cool, and grind to a powder with a mortar and pestle.
In a bowl or jar, whisk together the olive oil, lemon juice, honey, ground cumin, salt, and cayenne pepper. Set aside.
In a medium bowl, combine the carrots, chickpeas, dried pluots, mint, and almonds, and rose petals (if you’re including those as well.) Gently toss until everything is evenly coated. Serve immediately, or cover and refrigerate until ready to serve. (You can toss this salad, minus the almonds, hours in advance. Remove from the refrigerator 30 minutes before serving.)Pluots, apriums, apriplums, or plumcots, are some of the hybrids between different Prunus species that are also called interspecific plums. In the United States and Canada, these fruits are known by most regulatory agencies as interspecific plums. Wikipedia
Adapted from Roots: The Definitive Compendium with more than 225 Recipes by Diane Morgan.
Prep time: 15 min