I adore holidays; gathering with family and friends, the table overflowing with food, the cheerful decorations. This year we have a once in a lifetime chance to take two of my favorite holidays and bring them together in one mashuganah mash up being called Thanksgivukkah. As readers of my blog know, I have cooked up some crazy dishes for holidays so this new holiday hybrid was irresistible. So I share with you the Squash Sufganiyot filled with Cape Escape Cranberry Chocolate Jam. So much Chanukah and Thanksgiving deliciousness in one little bite! Happy Holidays x2!
Squash Sufganiyot with Cape Escape Cranberry Chocolate Jam
3 cups flour
8 ounces peeled and cubed butternut squash
3/4 cup apple cider
2/3 cup sugar
2 tablespoons baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
oil for frying
cinnamon & sugar mixture for outside of donuts
Filling: Doves and Figs Cape Escape jam or other cranberry jam
Heat oven to 450 degrees
Roast squash for about 35 minutes in a shallow dish until very tender
Heat several inches of oil in a heavy bottom pan
Process squash with apple cider in a food processor or blender
Beat eggs into squash
Combine flour, baking powder, salt, cinnamon in a large bowl
Pour squash mixture into the flour mixture and stir until well combined but do not over mix.
Let rest for a few minutes
Scoop heaping tablespoons of the dough into hot oil.
Fry until golden and cooked in the center (test one little donut to make sure you have a good cooking time).
Drain and cool on paper towels
Roll warm sufganiyot in cinnamon sugar
Fill donuts with chocolate cranberry jam
Eat, eat it’s Thanksgivukkah!!
Posted in Baking & Desserts, Chanukah, Holiday, Sauces, Jams, and Preserves
Tagged Chanukah, cranberry, donuts, doves and figs, jams, sufganiyot, Thanksgivikah
This rich creamy soup is the perfect first course and it is a nice pot luck addition as it is vegan (without the suggested topping) , low fat, and gluten-free. I made up the recipe for my One Pot Wonders class which focuses on dishes that take less than an hour to cook and as the name indicates are make using only one pot. I also try to use local ingredients for the recipes and the root vegetables can be sourced at the Winter farmers markets.
Here is the recipe and serve plain steamy hot in mugs or small bowls and top with Greek yogurt, sour cream, crème fresh, and a sprinkle of walnuts, pistachios, or dried cranberries.
Beets and Sweets Soup
2 cups beets (peeled and cubed)
3 cups sweet potatoes (peeled and cubed)
1 cup white or yellow potatoes (peeled and cubed)
1/2 medium fennel bulb
1 medium onion
1/2 cup apple cider
3 1/2 cups vegetable stock
2 Tbs vegetable oil (or cooking spray)
¼ tsp ground cinnamon
¼ tsp ground cardamom (more to taste)
Salt and pepper to taste
- Peel and cube beets and potatoes
- Slice the fennel thinly
- Peel and rough chop onion
- Heat oil in a medium stock pot
- Sauté onion and fennel until just tender
- Pour in vegetable broth and apple cider
- Add potatoes and beets
- Bring to a boil and then simmer for 30-40 minutes until all vegetables are soft.
- Blend with a stick blender or food processor or blender
After a long hot day making jam and then selling jam at the farmers market; shopping and making dinner for my family seemed a daunting task. One of my favorite things is gathering my little family together to cook and enjoy an evening meal, watch a little TV (way too much Food Network) and wind down from our day. Tonight however, I was just exhausted so when the texts came in that everyone was going their own way and I was on my own for dinner, I was not sad.
So what does an over tired woman who has cooked most of the day already make for dinner? I put on my pajamas embarrassingly early and went hunting and gathering in the fridge. One cooked ear of corn leftover from last night’s dinner, a fresh box of farm eggs, some local mild goat cheese; yes that looked like it could be supper. I scrambled the eggs with a little milk, melted butter in a small pan and sautéed the corn for a minute then dumped in the eggs and some crumbled goat cheese. Too lazy to make a pretty omelet, I just swirled the egg around until it was softly set and poured it out on a plate. I remembered that I had bought a baguette at the farmers market so I sliced up a bit of bread to go with my buttery eggs and sat down to a simple, quiet meal. Contented sigh…
The most magical recipes for me are not multi-day production numbers that require precise techniques or special equipment nor are they filled with unusual and expensive ingredients; but they the joyous process of turning a few simple items into something sublime.
A visit to my parents house used to involve long conversations of what we will cook, bake, and drink. Their house was always filled with family and friends and FOOD. Now the menu includes a lot of take-out meals and simple suppers. Illness and the exhaustion call for streamlining and shifting priorities but there is still always love at the table. Dad still likes to bake but his energy does not always hold out through the entire project so we decided to work together in the tiny kitchen. I also promised my Mom that there would be no huge mess to clean up nor as she used to call it when we were kids “a production number”.
The hot weather made me think of the Summer days to come and warm ripe peaches so I decided to make some peach muffins. The new crop of California peaches would have to do until later when the orchards in New England bring forth their sweet stone fruits.
The recipe we used is the muffin recipe I keep in my head which only requires one bowl, a measuring cup, and a few minutes of work. It is perfect for making a quick batch before work or school or for last-minute brunch guests and fruit can be changed to match the season. They came out delicious but the real treat was cooking with my Dad who taught me how to bake. Dad points out with sweet peaches the sugar should be cut down a bit which is reflected in recipe below.
Peach Preview Muffins
1 cup flour
1/3 cup sugar
1 teaspoons baking powder
5 Tablespoons butter (melted)
1/4 cup buttermilk
1/2 teaspoon vanilla or a few drops of almond extract
dash of cinnamon
2/3 cup peaches peeled, pitted, chopped in small chunks
Sliced almonds to sprinkle on top (optional)
Extra butter or cooking spray for muffin tin
Heat the oven to 350 degrees
Grease a muffin tin with butter or cooking spray
Mix together flour, sugar, baking powder, cinnamon in a medium bowl
Melt butter in microwave in a 2 cup measuring cup
Add buttermilk, vanilla, and then eggs to the melted butter and blend with a fork
Add wet ingredients to the dry and mix until just combined
Stir in the peaches gently
Scoop into muffin tin and bake for 15 minutes until risen and golden
Makes 10 small muffins or 6 jumbo muffins
I started this blog to share recipes from my kitchen and mostly that is what I will still be doing here. Once in a while I will share news about my little jam company, Doves and Figs and perhaps a few other places and products that I love. Our website is www.dovesandfigs.com and I would love to have you visit anytime but it will be even more exciting in a month or so when we add our online shop! We have been getting wonderful notices in the press most recently from the Arlington Advocate and the Improper Bostonian. In the meantime, you can order jam by emailing or calling us and check out our Jam Nest for prices, flavors, and contact info.
This June we will be exhibiting at the Fancy Food Show in NYC for the first time. I attended this huge food business show last year and so I know what we are in for and will be bringing plenty of delicious jams for buyers to sample.
In July it will be just two years since we sold our first jar of jam at the Winchester Farmers Market. I made a big stack of 12-jar cases (much more jam then I had ever made at one time before) and hoped to sell them over the course of the summer at Winchester and Arlington markets. I remember saying to my hubby that I hoped to sell a least 6 jars at that first market. He advised me to bring every single jar I had made; I advised him that he was nuts. We did not bring any jars home!
A great market season led to getting a wholesale license and selling in wonderful stores from cheese and gourmet shops to produce shops to boutiques and gift stores with more exciting places coming on all the time.
I would love to know any ideas you have for places that should carry our jam, flavors that we should make, or recipes you have made with our jam that you would like to share. Please leave us a comment here or on Twitter @dovesandfigs or on our facebook page. Thanks and keeping on spreading the local jam love!
We now return to our regularly scheduled blogging from my kitchen for more recipes…
With Passover coming early, I thought I would try out a few recipes in advance. This one is not so much a recipe as an idea. It was inspired by a several pretty creations I saw on the Internet.
Make any Passover friendly recipe for deviled eggs (I added a bit of horseradish to mine) and then arrange them with green onions, watercress, dill, and radishes to form flowers and buds. What a lovely dish this would make for a Passover (or Easter) brunch!