Tonight, people of the Jewish faith will celebrate the first night of Hannukah. However, if you're Jewish or not, you can serve your family a festive Hannukah dinner. Rebecca Ets-Hokin is a cooking instructor at the Jewish Community Center here in San Francisco to help us make this dinner.
Web site:
www.gorebecca.com
Hanukah Treats
Golden Chanukah Tart
Serves 12-14
For the Caramel Layer:
2 cups sugar
½ cup water
4 ounces unsalted butter
½ cup cream
For the Chocolate Layer
½ cup cream
8 ounces bittersweet chocolate, chopped
1-11" pastry shell, baked
- Heat the sugar and water in a heavy saucepan. Cook until the sugar melts, and begins to turn dark brown. Pour in the butter and the cream. The mixture will bubble up-don't panic, this is part of the process. Whisk until the caramel is smooth.
- Fill the pastry shell with the caramel and allow the caramel to set in a cool place for 1 hour.
- Make the chocolate layer, by bringing the ½ cup of cream to a boil. Remove the cream from the heat, and stir in the chopped chocolate. Continue stirring until smooth. Pour the chocolate over the caramel tart and spread gently until smooth. Allow to set for at least 2 hours before serving.
Applesauce
Makes about 4 cups
4 pounds tart apples, cored and quartered
juice from 2 oranges
Place the apples and orange juice in a heavy saucepan. Bring to a boil, lower the heat, cover and simmer about 15 minutes. Stir with a wooden spoon to smooth out any lumps. Serve warm in stemmed dessert glasses with a drizzle of Chocolate or Caramel Sauce.
Rugelach
Makes about 4 dozen
For the Dough:
8 ounces unsalted butter
8 ounces cream cheese
4 tablespoons sugar
2 ½ cups unbleached white flour
2 teaspoons vanilla extract
For the Filling:
¼ cup brown sugar
½ teaspoon cinnamon
½ cup raisins, soaked in water 1 hour and drained
½ cup chopped toasted walnuts
½ cup apricot jam
¼ cup milk
2 tablespoons sugar mixed with
1 teaspoon cinnamon
- Cream the butter, cream cheese and sugar until well blended. Add the vanilla and flour and knead lightly until dough holds together. Divide dough into 4 portions, wrap in plastic and refrigerate at least 1 hour.
- Mix the brown sugar, cinnamon, raisins, and walnuts together in a small bowl. This is the filling.
- On a lightly floured board roll out one portion of dough into a circle about ¼ inch thick and 9-inches across. Spread a quarter of the jam over the dough, and then sprinkle ¼ of the filling over the jam. With a sharp knife, cut the circle into 10 or 12 triangles. Starting at the wide end, roll up each triangle and bend the ends to form a crescent shape. Place the rugelach, points underneath, on a baking sheet lined with parchment paper. Refrigerate at least 30 minutes before baking. Repeat the process with the rest of the dough.
- When ready to bake, brush each rugelach with milk and sprinkle with the sugar-cinnamon mixture. Bake in a preheated 350 degree oven for 15 minutes or until lightly browned. Transfer to racks to cool.
Variations
Substitute mini chocolate chips for the raisins.
Substitute chopped, dried tropical fruit mix for the raisins, (don't need to soak in water). Use other nuts, like pinenuts and candied orange rind, or pistachios and dried apricots.
Upcoming Classes
JCC Classes
www.jccsf.org
You Too Can Cook
Learn 10 essential concepts, techniques, and tricks you need to know to be a fantastic cook, guaranteed! Students will receive written recipes, guided instruction and generous tastings.
Thursday January 25, 2007 6:30 PM
Our menu includes:
Wild Mushroom Risotto
Roasted Halibut with Meyer Lemons
Moroccan Spinach
Light and Airy Bread Pudding
