Sunday, December 6, 2020 4:00 PM EST
Join the James Beard Foundation Award-winning chef, Michael Solomonov for this Hanukkah cooking demonstration! Together we will cook with Solomonov, checking in with our community chefs who will show us what they are working on and give us their own tips and tricks for a successful dish.
Check out the menu, grab the ingredients listed below, and register today so that you can make your very own award-winning dishes for your Hanukkah dinner table!
Yields about 1 Quart
• Put the apple cider, star anise, cardamom, vanilla bean, lime zest, sugar, and apple cider vinegar into a medium stock pot over medium-high heat
• Bring to a boil.
• Once the mixture begins to boil, reduce heat and let simmer for 15 minutes.
• Strain out all of the solids.
• Allow the mixture to cool to room temperature and add the lime juice.
• The shrub should keep for up for up to two weeks.
• Enjoy over ice with seltzer water or mix it with bourbon!
Abe Fisher’s Potato Latkes
Makes 10-12 latkes
• Warm ½ cup of oil over medium heat in a large skillet.
• While the pan is pre-heating, crack the eggs into a large mixing bowl.
• Using a box grater or a food processor grating disc, grate the potatoes and add to the eggs.
• Add the flour and salt and mix the dry ingredients into the wet working quickly to prevent the potato from oxidizing.
• Using a small ice cream scoop or two spoons, drop golf ball-sized spoonfuls of potatoes into the hot oil, pressing down gently with a spatula to flatten into pancakes.
• Turn the heat down to medium. Be careful not to overcrowd the pan.
• Fry for approximately 10 minutes on each side, or until the exterior is golden brown and the interior is cooked through.
• Place the latkes on a cooling rack to let drain.
• Continue with the remaining mixture, adding additional oil to the pan as necessary.
• Garnish with chive.
Roman Artichokes with Arugula and Olive Oil Poached Salmon
• Season the salmon filets with salt and pepper, allow fish to sit at room temperature.
• Peel leaves off of artichokes until its yellow heart is exposed.
• Using a peeler, peel the outer fibrous layer of the stem off.
• Slice the artichokes as thin as possible and place into a small sauce pot with the olive oil and garlic over medium heat.
• Stirring frequently, cook until artichoke pieces are golden brown.
• Remove artichokes and allow to drain on paper towels. Sprinkle salt and lemon juice onto the artichokes as they cool.
• Place the fried garlic along with 4 tablespoons of the warm olive oil and the rest of the lemon juice into a mixing bowl. Reserve the rest of oil for salmon.
• Place salmon in the pan and cook at medium/ low heat for 4 minutes per side. Remove, drain, and plate.
• Mash the garlic and mix the lemon and oil together.
• Toss the Arugula and Artichokes together in the bowl with the dressing and season with salt to taste.
• Plate salad next to salmon, serve immediately.
Sfenj (Moroccan Doughnuts)
• Dissolve the yeast and sugar in a medium-sized bowl with the 4 tablespoons of warm water. Let the yeast starter stand for approximately 15 minutes until it is frothy and blooming so the yeast starter doubles in size.
• Sift the flour into a large mixing bowl, then add the orange zest and salt. Make a small well in the middle of the flour and pour the yeast starter into the well. Incorporate the yeast mixture by making a swirling motion with your fingers in the middle of the well, while slowly streaming in the remaining ¾ cup of warm water. Knead the mixture inside of the bowl with palm of your hands for approximately 15 minutes until the dough is very smooth.
• Cover with a clean towel and set aside in a warm place to rise until it’s roughly double in size, approximately 1 hour.
• When the dough has almost finished rising, fill a large pot with the canola oil and heat until it reaches 350ºF on a thermometer. With wet hands, lightly punch down the dough to deflate.
• Pull off a piece of donut batter that is approximately the size of a small egg. Use your thumb to make a hole in the center of the piece of batter. Open the hole with your fingers to form a donut that is approximately 4 inches in diameter.
• Drop the donut away from you into the pot. Be careful not to crowd the pot (three donuts at a time is about right). Fry the donuts for 2 minutes on one side, then flip and finish cooking on the other side for 1 ½ minutes.
• Remove the donuts to a cooling rack lined with paper towels to drain. Cool for approximately 4 minutes and then drizzle each donut with honey, sprinkle with pistachios. Serve immediately.