There is a famous and often quoted line said by Jean Anthelme Brillat-Savarin, a famous French food expert from the 18th century that seems especially relevant during the holiday season: “Tell me what you eat and I'll tell you who you are.” Traditional foods that are mainstays of family celebrations often tell us a lot about who we are and where we came from.
What I find very interesting is the way that different cultures sometimes intersect and how the traditions of different groups can sometimes be very similar. The holidays are a great time to share our traditions with other people. I love that my sweet little niece learned about Hanukkah this week at preschool. The class made latkes and learned about the history of the holiday. She made a glittery menorah and played with dreidls. Her family doesn’t celebrate Hanukkah like mine does, since it is my husband who introduced me to Judaism. Though my sister and her family lives hundreds of miles away and being together during holiday time is not always possible, she has decided that her family will do something to celebrate Hanukkah each year so my nieces can understand our family traditions.
This year, my niece, helped by my sister, made a traditional Israeli Hanukkah treat, sofganiyot. These are deep-fried jelly doughnuts covered in cinnamon sugar. They are simple to make, and are delicious.
Sweet Jelly Sofganiyot
This quick and easy recipe allows anyone to celebrate Hanukkah with jelly doughnuts without having to wait for dough to rise. More time to play dreidel!
Serves 5
Equipment:
spoon
heavy 2 quart saucepan or deep fryer
baking sheet
paper towels
slotted spoon
deep frying thermometer
paper bag
Ingredients:
1 (10 count) package of pre-made Pillsbury refrigerated biscuits
¼ cup jelly or jam
¼ cup sugar
2 teaspoons cinnamon
24 ounces canola oil (for frying)
1. Separate biscuits and flatten so diameter is 2 inches. Place about a teapoon of jam in the center of the biscuit. Bring the edges together to form a ball, sealing in the jelly or jam. Flatten between palms to form a doughnut shape. When all ten sofganiyot are ready, an adult should place the oil in saucepan and bring to 350 degrees Fahrenheit (180 degrees Celsius). While waiting for oil to reach temperature, pour cinnamon and sugar into paper bag.
2. When oil is ready, an adult should use a slotted spoon to lower sofganiyot into oil. Cook for about 1-2 minutes on each side, until the dough is cooked through and golden brown.
3. Remove from oil with slotted spoon and place in paper bag. Gently shake bag to coat with sugar and cinnamon.
What are some of your family food traditions? Have you adopted any new ones?