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Funfetti Doughnuts

Funfetti Doughnuts
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Funfetti Doughnuts
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Ingredients
Servings:
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Instructions
  1. Preheat the oven to 375°F. Coat the wells of a doughnut pan with non-stick cooking spray.
  2. In a bowl, whisk together the flour, baking powder, baking soda and salt. In a measuring cup, stir together the buttermilk and whole milk. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl. Add the egg and vanilla; beat on medium speed until combined, about 1 minute. On low speed, add the flour mixture in 3 additions, alternating with the milk mixture and beginning and ending with the flour. Beat each addition until just blended. Fold in the sprinkles.
  4. Pour 2 tablespoons batter into each prepared well. Bake, rotating the pan 180 degrees halfway through baking, until a toothpick inserted into the doughnuts comes out clean, about 10 minutes. Let cool in the pan on a cooling rack for 5 minutes, then invert the doughnuts onto the rack and let cool completely.
  5. Meanwhile, wash and dry the pan and repeat to bake the remaining batter.
  6. Line a baking sheet with parchment paper. Dip the doughnuts, top side down, into the glaze. Place, glazed side up, on the prepared baking sheet, decorate with sprinkles, and serve.
Recipe Notes

Courtesy of The Doughnut Cookbook by Williams-Sonoma Test Kitchen

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Uncategorized

Basic Yeast Doughnuts

Basic Yeast Doughnuts
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Basic Yeast Doughnuts
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Ingredients
Servings:
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Instructions
  1. Pour the warm milk into a small bowl, sprinkle the yeast on top, and stir gently. Let stand in a warm spot until foamy, 5-10 minutes.
  2. Transfer the yeast mixture to the bowl of a stand mixer fitted with the paddle attachment. Add the shortening, egg, sugar, salt, and 1 ½ cups of the flour and beat on low speed until combined, about 2 minutes. Add the remaining 1 ½ cups flour, raise the speed to medium, and beat until incorporated, about 30 seconds. Switch to the dough hook and beat on medium speed until the dough is smooth and pulls away from the bowl, 3-4 minutes. Transfer to a well-oiled bowl, cover with plastic wrap or a kitchen towel, and let the dough rise in a warm spot until doubled in size, about 1 hour.
  3. Punch down the dough, turn it out onto a well-floured work surface, and roll out ½ inch thick. Using a doughnut cutter or 2 different-sized round cutters (3 ½ inch and 1 inch), cut out doughnuts and holes. Transfer to a well-floured baking sheet, cover lightly with plastic wrap or a kitchen towel, and let rise in a warm spot until doubled in size, about 1 hour.
  4. To fry the doughnuts, heat the oil over medium-high until it registers 325°F on a deep-frying thermometer. When the doughnuts are cooked through (cut one open to test), 1-2 minutes per side (holes take less time), use a slotted spoon to transfer to a cooling rack or prepared baking sheet. Let cool for 10 minutes before glazing.
Recipe Notes

Courtesy of The Doughnut Cookbook by Williams-Sonoma Test Kitchen

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Dessert

Mousse de halva au chocolat avec crème de whisky

Mousse de halva au chocolat avec crème de whisky
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Servings Prep Time
8 30
Cook Time
5
Servings Prep Time
8 30
Cook Time
5
Mousse de halva au chocolat avec crème de whisky
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Servings Prep Time
8 30
Cook Time
5
Servings Prep Time
8 30
Cook Time
5
Ingredients
For chocolate chalva mousse:
For whiskey crema:
Servings:
Units:
Instructions
  1. Fill a small pot halfway with water, and set a bowl on top (the bowl should not touch the water). On very low heat, melt the chocolate with the butter and halva, stirring until the mixture is smooth (you may also melt the chocolate in the microwave, stirring every 30 seconds). Set aside to cool.
  2. In a bowl, beat the egg yolks with the sugar. Incorporate into the melted chocolate.
  3. In a separate, stainless steel bowl, beat the egg whites and a pinch of salt until it forms soft peaks.
  4. Gently stir ¼ of the egg white mixture into the chocolate mixture to loosen, then fold in the remaining egg white mixture until combined.
  5. To prepare whiskey crema, using a hand mixer or a whisk, whip thickened cream, sugar, salt and whiskey together until stiff peaks form.
  6. Divide the mousse among eight ramekins. Spoon whiskey crema over the mousse. Refrigerate for at least 30 minutes.
  7. Top with some chocolate shavings and halva crumbs, and serve.
Recipe Notes

NOTE: Chocolate halva mousse with whiskey crema pairs well with a Chocolate Rob Roy cocktail.

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Breakfast General

Eggplant Shakshuka [Video]

eggplant shakshouka, israeli foods, breakfast, jewish food project, federation cja

eggplant shakshouka, israeli foods, breakfast, jewish food project, federation cja
Eggplant Shakshuka
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The Montreal Mega Mission 2017 is the centerpiece of Federation CJA’s centennial year. And this kind of opportunity is a once in a lifetime experience. If you went on the last Mega Mission and think you know what to expect, think again. If you didn’t, now is your time. Join us. We promise you a mission beyond expectation.
eggplant shakshouka, israeli foods, breakfast, jewish food project, federation cja
Eggplant Shakshuka
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The Montreal Mega Mission 2017 is the centerpiece of Federation CJA’s centennial year. And this kind of opportunity is a once in a lifetime experience. If you went on the last Mega Mission and think you know what to expect, think again. If you didn’t, now is your time. Join us. We promise you a mission beyond expectation.
Ingredients
Servings:
Units:
Instructions
  1. Finely chop 1 large onion
  2. Dice eggplant and tomatoes into ½-inch cubes.
  3. Place eggplant in a colander, and salt it to draw liquids out.
  4. Mince garlic, and finely chop ½ of a fresh jalapeno, if using.
  5. Add 1 tablespoon of vegetable oil, and onion, to a large pan on medium heat
  6. Sauté onion for 5 minutes, then lower heat to medium-low and cook for another 5
  7. When onions have turned golden, add 2 tablespoons of oil and the eggplant cubes – but be careful not to crowd them! Let eggplant brown for a few minutes. When all the oil has been absorbed, add another tablespoon and toss the eggplant to coat.
  8. Continue browning eggplant for 10 minutes, turning pieces occasionally to ensure even cooking.
  9. Add tomatoes to pan on medium heat. Stirring occasionally, until the tomatoes break down into a chunky sauce (15- 25 minutes).
  10. Add chopped garlic cloves and spices.
  11. Crack eggs into a bowl.
  12. With a wooden spoon, create holes in the sauce for the eggs. Pour eggs into holes, one egg per nest.
  13. On medium heat, cover pan and let eggs cook 8-10 minutes, testing their consistency after 8 (you want the egg whites to set, while the yolk should still be a little jiggly).
  14. Squeeze the juice of 1/2 a lemon over the shakshuka.
  15. Sprinkle with chopped parsley, and serve immediately with a little bit of yogurt and crusty bread. Don’t forget to sop up the sauce when you’re done.
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Appetizers

Almond Lavosh crackers

Almond Lavosh crackers
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Almond Lavosh crackers
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Ingredients
Servings:
Units:
Instructions
  1. Preheat oven to 350 degrees F. Line 2 trays with parchment paper. Flour work area.
  2. In a bowl, combine flour, salt and sugar and stir with a fork to combine. In a separate bowl, combine warm water, oil and egg.
  3. Add flour ingredients to wet ingredients using a fork, mix these until combined fully.
  4. Knead gently in the bowl for about 30 seconds, until the dough comes together.
  5. On your lightly floured work surface divide the dough into pieces. Roll these out with a rolling pin (if you are looking for more uniform, even crackers, cut these into desired cracker shapes - traditional lavosh crackers are bigger, to allow for more scooping).
  6. Once you have your desired cracker shapes, sprinkle with slivered almonds then brush with egg wash.
  7. Bake until golden brown in a preheated 350 degree F oven. The smaller your pieces, the quicker they will cook through; a whole round will take 15-20 minutes, while small rectangles require 10-15 minutes.
  8. If you are cooking a whole round, once cooked break into desired pieces as soon as it's cool enough to handle.
  9. Cool completely and store in an airtight container. Serve with a Middle Eastern appetizer platter.
Recipe Notes

If you want to mix it up you can top the Lavosh with olives, any spice you like, or even dates and figs to make it sweeter.

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