It’s fall which means Pumpkin is the choice of flavor (along with cinnamon, nutmeg and all spice!) This recipe is hot off the press (literally, the cookbook just came out) from Paula Shoyers new cookbook, The Holiday Kosher Baker! She was kind enough to share this recipe for Pumpkin Doughnuts with us since what is Fall good for if not to cozy up with some hot coco and fresh from the stovetop donuts? If you love this recipe and want more, get your own copy of The Holiday Kosher Baker HERE. In the meantime, whip up a batch of these bad boys and enjoy Pumpkin at it’s finest.
Pumpkin purée and classic pumpkin pie spices give these doughnuts a soft, comforting texture and taste. (Makes 15)
¼ ounce (1 envelope; 7g) dry yeast
¼ cup (60ml) warm water
¼ cup (50g) plus 1 teaspoon sugar, divided
2 tablespoons light brown sugar, packed
⅓ cup (80ml) soy milk
2 tablespoons (28g) margarine, at room temperature for at least 15 minutes
1 large egg
½ cup (120g) pumpkin purée (not pumpkin pie filling)
½ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon ground nutmeg
½ teaspoon pure vanilla extract
3–3¼ cups (375–405g) all-purpose flour, plus extra for dusting
canola oil for frying
¼ cup (30g) confectioners’ sugar for dusting
IN A LARGE BOWL, place the yeast, warm water, and one teaspoon of sugar and stir. Let the mixture sit for 10 minutes, or until thick. ADD THE REMAINING SUGAR, brown sugar, soy milk, margarine, egg, pumpkin purée, salt, cinnamon, nutmeg, vanilla, and 2 cups (250g) of the flour to the bowl and mix on low speed with either a dough hook in a stand mixer or a wooden spoon. Add another cup (125g) of flour and mix well. Add more flour, a tablespoon at a time, and mix it in until the dough becomes smooth, scraping down the sides of the bowl each time before adding more flour. COVER THE DOUGH with a clean dishtowel and let it rise for one hour in a warm place. I use a warming drawer on a low setting, or you can turn your oven on to its lowest setting, wait until it reaches that temperature, place the bowl in the oven, and then turn off the oven. PUNCH DOWN THE DOUGH by folding it over a few times and reshaping it into a ball. Then re-cover the dough and let it rise for 10 minutes. DUST A COOKIE SHEET with some flour. Sprinkle some flour on your counter or on a piece of parchment paper and roll the dough out until it’s about ½ inch (1.25cm) thick. Use a 2½-inch (6cm) round cookie cutter or drinking glass to cut out circles and place them on the prepared cookie sheet. Reroll any scraps. Cover the doughnuts with the towel. Place the cookie sheet back in the oven (warm but turned off) or warming drawer. Let the doughnuts rise for 45 minutes. HEAT 1½ inches (4cm) of oil in a medium saucepan for a few minutes and use a candy thermometer to see when the temperature stays between 365°F and 375°F (185°C and 190°C); adjust the flame so the oil stays in that temperature range. COVER A COOKIE SHEET with foil. Place a wire rack on top of it and set it near your stovetop. Gently slide no more than four doughnuts, top side down, into the oil and fry for 1½ minutes. Turn the doughnuts over and cook another 1½ minutes. Remove with a slotted spoon, letting excess oil drip off, and place on a wire rack to cool. Repeat for the remaining doughnuts. Dust with the confectioners’ sugar and serve. Store covered at room temperature for up to one day and reheat to serve.
This year Thanksgiving falls out on Chanukah. This once in a lifetime event has been dubbed, “Thanksgivukah“. Both holidays are notorious for good home cooked food which can only mean, the day they merge is going to be an epic showdown of all things sweet and savory. Manischewitzis hosting a holiday recipe contest featuring the BEST mashup recipes submitted by YOU! This contest is open to EVERYONE. Submit your fusion of holiday recipes and enter the chance to win $1,000.
Enter your best recipes HERE for the chance to win $1,000 just in time for the holidays!
The contest is running now through November 10th, 2013.
Thanksgivukah is just around the corner and my newsfeed is buzzing with recipes for the food fest holiday. Not one to feel left out, I decided I had to create my very own tasty fusion for the big day. (or rather big meal!) Since Manischewitz is the king of all things Kosher, I decided to collaborate with them and use their tried and true products for recipe testing. I like a good time saver in the kitchen and using their Manischewitz Homestyle Potato Latke Mix saved me a lot of time from peeling and shredding potatoes! (which lets be honest, sucks. Does anyone actually like to cut their fingers as they grate those stubborn vegetables?) the texture is the same minus the hard work. I combined the latke mix with some good ol pumpkin puree (because what else screams Thanksgiving like Pumpkin?) and added some spices as well as a few options for savory add ins like chives and mozzarella chunks. These ingredients cooked up the perfect blend of Thanksgiving and Chanukah flavors in one delicious dish, Pumpkin Hashbrown Latkes served with Cranberry Applesauce! Do you have your own mashup recipe? If so, submit it to the Manischewitz Holiday Recipe Contest and you could win $1,000! Enter HERE.
Pumpkin Hashbrown Latkes:
6 oz. Manischewitz Homestyle Potato Latke Mix
1 cup of water
3/4 cup pure pumpkin puree (not pumpkin pie)
1/8 tsp. black pepper
1 1/2 tsp. salt
1/2 tsp. garlic powder
1/8 tsp. chili powder
1/4 cup chopped chives (optional)
3 oz. mozzarella cut into small chunks, string cheese works great! (optional)
1/2 cup of Manischewitz matzo meal (optional)
Whisk together eggs. Add in cup of water and mix well. Stir in contents of latke package and mix well. Let it rest for several minutes until it thickens. Then add in pumpkin puree and black pepper, salt, garlic and chili powder. Mix well. Heat up a frying pan with oil (about 2 tablespoons) and using 1/2 tablespoon measuring spoon, scoop out batter and fry latkes until golden brown on both sides. Serve with chopped chives and cranberry applesauce. (recipe below)
If you want to create an even more delicious latke, add in chives and mozzarella chunks when you season the batter. Then scoop out 1/2 tablespoon mixture and shape into a patty before rolling it in the matzo meal crumbs. Continue with frying them up until golden brown on both sides.
*Tips & Tricks: Infuse the oil with rosemary for added flavor! Simply place one or two springs of rosemary in the oil while it heats up until fragrant, then remove rosemary before adding in the latke batter. I used salt, pepper, garlic powder and chili powder to season these however you can mix it up and spice it just the way you like it! Try sweet paprika, cumin, thyme or nutmeg. You can always divide the batter and season them differently to test out which one you like best.
4 apples (fuji or gala)
12 oz. fresh cranberries
3 cinnamon sticks
1 cup of sugar
3 cups of water
Place ingredients in a large pot. Bring to a boil and let it simmer until berries begin to pop. Stirring often so mixture does not stick to pot. (mixture should slowly thicken, about 30 minutes) Remove from heat and allow to cool off. Remove cinnamon sticks and serve whole or blend together.
4 cups of cooked penne pasta
1 cup of pumpkin puree
1 1/2 cups of soy milk
1/2 tsp salt
1/4 tsp rosemary
1/8 tsp. ground nutmeg
1/4 tsp. ground cinnamon
1/4 tsp. montreal steak seasoning
Combine pumpkin puree and soy milk in a pot. Add spices and stir together. Bring to a boil. Add cooked pasta to the pot. Combine with sauce.
*Tips&Tricks: The sauce would be great as a soup! Add more soy milk or veggie or chicken broth to thin it out. If you want you can saute one diced onion and 3 cloves of garlic diced before you add the pumpkin puree to the pan for added flavor! If you want to make this diary, switch the soy milk for heavy cream or cows milk and top with shredded cheddar or mozzarella and cheesy toast bites! Which would be french bread sliced into bites and toasted with butter and parmesan, yum yum!
8 oz. Rich whip (heavy whipping cream)
8 oz. softened cream cheese
1 cup of pumpkin puree
1/2 tsp. ground cinnamon
1/4 tsp ground ginger
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
1/2 tsp. vanilla extract
1 cup of confectioners sugar (powdered sugar)
Whip the whipping cream then set aside. Combine cream cheese and pumpkin. Add spices and vanilla extract. Add the confectioners sugar. Mix well. Fold in whipped cream and combine. Serve in shot glasses with whipped cream and candied pecans. You can top it with cranberry sauce. (recipe below) You can also layer the pumpkin cheesecake with whipped cream or layer it with the cranberry sauce and top with whipped cream. Makes about 25 to 30 shot glasses. (if you fill it up halfway with the pumpkin) You can also put it in a chocolate graham cracker crust and top with whipped cream. (this would also taste great layered between baked puff pastry sheets!)
12 oz. fresh cranberries
1 cup of water
1/2 cup of honey
2 tablespoons sugar
Combine cranberries, water and honey in a large pot. Let it cook on medium heat until it starts to thicken. (about 30 minutes) Lower the flame once the water has started to reduce and let it simmer it until you have reached the desired consistency. Stir so the sauce does not burn or stick to the pot. Allow sauce to cool off. Add the sugar and blend well. At this point you can serve it as whole berry cranberry sauce OR you can blend it in a blender or food processor until smooth and have a jellied cranberry sauce.
Optional, for serving:
In a large mixing bowl, combine the flour, sugar, baking powder and salt. Mix in the milk and eggs until well combined and smooth. Add the pumpkin puree and cinnamon, ginger, nutmeg and cloves. Combine well. Heat a lightly oiled skillet or frying pan over medium heat. Using a 1/4 cup measuring cup (or an ice cream scooper!) scoop the pancake batter onto the griddle. When pancake is golden brown, flip to cook other side. Brown both sides and serve hot with whipped cream, syrup and candied pecans!
* Makes about 27 pancakes if using an ice cream scooper