My daily reality right now is all about writing the preserved citrus cookbook, which I can’t tell you much about yet. Sorry 🫣. But I promise it will be worth the wait. Luckily, my recipe content for holiday celebrations is already deep and delicious. So I’m going to lean on that for today’s newsletter.
Two ways to make donuts
For many of us, sufganiyot (donuts) are one of our fried Hanukkah traditions. If you don’t want to fry after preparing your latkes, these beauties BAKE up beautifully and I’m doubling down on that promise. No one will be disappointed if you bake instead of fry. And what about the Hanukkah oil? There’s oil in the dough so you’re covered no matter how you make them!
Lots of latkes!
I don’t have a sweet potato or parsnip or purple latke recipe - just a basic crispy russet potato latke. I don’t eat potato pancakes that often so when I do, I want all the memory flavors a traditional latke holds for me. Maybe the toppings can stray but for me, this crispy basic latke is my go-to. And yes, you can make them ahead and reheat. My motto is: If it’s cooked crispy, it will reheat to crispy!
For a couple of fun toppings besides applesauce and sour cream, try cranberry jam or put some pickled red onions and smoked salmon on top of your sour cream.
#NationalCookieDay
… was last Thursday December 4. But don’t you think every day is a good day for cookies? This snowball recipe that placed in the top 5 in the LA Times cookie contest is still a family favorite and a super easy one to make. And you just might love the story behind it, even if you’re a “just give me the recipe” kind of reader!
Are rugelach cookies too?
We consider rugelach to be cookies at our annual cookie party, but one could argue rugelach are mini pastries. Whatever you call them, they are always the best bite. The two flavors on my blog are apricot chocolate and cranberry orange.
Are they a one bowl wonder kind of recipe? No but I guide you through breaking the process into steps so you can fit in the prep and baking when you have time. And they freeze like champions so plan ahead and just store them in the freezer until the day you need them.
Bonus recipe (for all subscribers):
I love making simple syrups and either using the flavored syrup in a cocktail or mocktail. You might remember the cranberry orange cocktail cookies in my last newsletter. Well here is the perfect accompaniment for them or really any festive holiday gathering: Cranberry rosemary syrup which can be turned into a cranberry bourbon cocktail (or mocktail!)
For the cranberry rosemary syrup:
a slice or two of orange
1/4 cup sugar (1/2 cup for a slightly sweeter more traditional syrup)
1/2 cup water
1/2 cup cranberries
1 sprig rosemary
Combine in a small pot, bring to a boil, let simmer for about 10 minutes. Turn off the heat, cover and let it steep for another 30 minutes or 1 hour. Strain into a jar and refrigerate. Yields about 1/2 cup.
For the cranberry bourbon cocktail:
2 ounces bourbon
2 ounces of the syrup
1 ounce cranberry juice
2 dashes orange bitters (about 1/4 teaspoon)
2 ounces seltzer
Put everything but seltzer in a cocktail shaker over ice. Shake well and pour into a glass and top with the seltzer. Garnish with orange and rosemary.
Beth’s favorite sound bites
My friend Ali Rosen, who writes cookbooks and rom coms (really!!) and hosts a TV show, is on substack now with a newsletter she calls Ali’s Happy Books.
The latest on Sumac & Sunshine - five of our favorite food gifts.
Some funny prose and fantastic cookie recipes from David Leite’s newsletter The David Blahg
My latest podcast appearance on Recipe of the Day - all about latkes and apricot chicken!
Mystery link: Could be one of my recipes or someone else’s!
Have any questions? I never tire of talking about food so leave a comment below or reply to this email. Happy to help! Have a delicious weekend.
You can also find me:
on Facebook: OMG! Yummy and Sumac & Sunshine
my other newsletter Sumac & Sunshine
I feel like there might be a citrus filling for those donuts in the future!