Things Memories Are Made Of

     
Food is so much more than what we eat to sustain ourselves physically.  It has the power to nurture us in many ways. For most of us there are foods that the sight, or smell, or certainly the taste of, can transport us back in time or to another place altogether or remind us of the people we love.

That is why holiday foods are so important to us.  They remind us of warm and loving times in our lives.

Maybe that is also why sweet foods seem to be in such abundance during the holidays and why we give ourselves permission to indulge.  Those sweet foods remind us “sweet times”.

Two of the favorites that appear during the holiday season in homes all over the country are sufganiyot in homes where the lights of Hanukkah are being lit each night, and English toffee in homes where Christmas is the cause for celebration.  Both are easily made and can be served anytime.

Sufganiyot

One of things that we most appreciate about the Jews is that they really know how to celebrate!  Maybe because they have endured so many hardships and so much persecution throughout history, when they have a reason to celebrate, they really celebrate…like having a holiday for eating jelly donuts as a reminder of a miracle 🙂

(modified from a Martha Stewart recipe)
Makes 1 dozen donuts

3/4 cup warm water
1 envelope active dry yeast (1 scant tablespoon)
2 1/2 cups all-purpose flour, plus more for dusting
1/4 cup sugar, plus 1/2 cup for coating
Pinch of salt
2 large eggs, separated
2 tablespoons margarine or unsalted butter, room temperature
Peanut oil, for frying, plus more for bowl
1/4 cup raspberry or strawberry jam or jelly

In a large bowl, stir together the warm water and yeast. Let stand until foamy, about 5 minutes.

Add 3/4 cup flour, 1/4 cup sugar, and salt; mix until well combined. Add egg yolks and remaining 1 3/4 cups flour. Mix until combined, then knead dough in bowl until all flour is incorporated. Turn out onto a lightly floured work surface; knead a few minutes until smooth. Knead in margarine until incorporated.  Transfer dough to a well-oiled bowl, turning several times to coat entirely with oil. Cover tightly with plastic wrap, and allow to rise for 2 hours at room temperature or overnight in the refrigerator.

If refrigerated bring dough to room temperature, about 30 minutes. Otherwise on a lightly floured work surface, roll out dough into an 11-inch square, about 1/4 inch thick. Cut out about 24 (2-inch) rounds, rerolling dough scraps as needed.  In a small bowl, lightly beat egg whites. Brush edge of a dough round with egg white, then mound 1/2 teaspoon jam in center.

Top with another round that you flatten slightly with your palms to make it a little larger than the dough round with jam in it.  Press edges to seal. Repeat with remaining rounds.

Transfer to a baking sheet and  allow to rise until puffy, 20 to 30 minutes.

Heat 3 inches of oil in a large, heavy pot until it reaches 360 on a deep-fry thermometer. Working in batches of 4 or 5, slip doughnuts into hot oil. Fry, turning once, until golden brown, about 1 minute.

Using a slotted spoon, transfer doughnuts to paper towels to drain.  While doughnuts are still hot, dip them in remaining 1/2 cup sugar, turning to coat. Serve immediately.

English Toffee

If you can use a spoon and stir you can make this candy.  As long as you don’t overcook the caramel you can’t mess it up.  ANYONE can make this classic candy and everyone enjoys it:)

1 1/2  C. sugar
1 cup butter (2 sticks of butter)
Pinch of salt
1/2 teaspoon vanilla
1/2 package chocolate chips or 2 semi sweet chocolate bars (3.5 oz. each)
1/2 C. finely chopped nuts (I use almonds)

First, chop nuts and spread half on the bottom of the cookie sheet.

Have your chocolate chips measured or chocolate bars ready. Stir and cook the butter, sugar and salt in a sauce pan over medium-high heat until light brown. Stir constantly for 5-10 minutes. When it reaches the right color (dark carmel) remove from heat and add vanilla. Pour over the chopped nuts and spread out as best you can with a knife or spatula.

Next, pour chips or place chocolate bars on top of hot candy and spread to melt.

Sprinkle the remaining nuts onto melted chocolate.

Refrigerate. When cool, take a knife; place the tip into the toffee and break into desired pieces. Store in refrigerator in closed container.

Another traditionally English dessert that is always a part of our table at Christmas is Trifle.  It just feels like Christmas when that trifle makes it’s way to the dessert buffet at Christmas dinner.

No matter what your holiday food traditions are, treasure them and pass them on to your children and their children.  They will not only provide delicious treats for generations to come, but they will become a part of your family history and pass on all the love, joy and abundant living that makes your family special.  Happy Holidays dear chums:)