December 2009 Messenger - Brith Sholom Beth Israel Synagogue

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14 The Messenger We would love to hear from you! Please send us your feedback and any ideas you have for the Messenger. Do you like to write? Would you like to shape the vision of the Messenger? Get involved! Please contact us at info@bsbisynagogue.com Advertising Opportunities If you are interested in advertising your business or services, please let us know. We are in the process of developing an advertising program to allow you to take advantage of our reach within the Jewish community. Please contact info@bsbisynagogue.com Matan Bat Mitvah Program Thank you to all the mothers and daughters who are participating in this program. This program is proving to be inspirational and educational to all of those who attend. Classes will be going on until March. If you would like to participate in this program, please contact info@bsbisynagogue.com
The Messenger 15 The holiday of Chanukah commemorates a miracle that occurred with oil; the jug of oil which naturally should have lasted only one night, lasted eight. To commemorate this miracle, we eat “oily” foods including fried potato pancakes called “Latkes.” This custom of eating oily foods on Chanukah is at least nine hundred years old, because we find mention of this delicious custom in the writings of Rabbi Maimon, father of Maimonides. This is also the reason why people eat donuts; they are also fried in oil. Latkes • 2 eggs • 2 tablespoons matza meal (add more to own discretion) • Salt and Pepper • 8 medium potatoes • 1 chopped onion • 1 clove garlic • 1/4 cup vegetable oil Directions Add your potatoes (with or without skins), onion and garlic to the food processor using the regular blade, and process until mealy. Drain excess water. In a large bowl, beat together eggs, matza meal, salt, and pepper. Mix in potatoes and onion. Heat oil in a large skillet over medium heat. In batches, drop heaping tablespoonfuls of the potato mixture into the skillet. Press to flatten. Cook about 3 minutes on each side, until browned and crisp. Drain on paper towels. Sufganiyot In Israel, the traditional Chanukah food is the jelly donut. Recent alterations to the donut, called sufganiyot in Hebrew, have seen caramel and even chocolate filling. But the basic recipe and technique remain the same. While time consuming, the instructions are straight-forward and the results? Mouth-watering! 2 tablespoons active dry yeast 1/2 cup warm water (100 degrees to 110 degrees) 1/4 cup plus 1 teaspoon sugar, plus more for rolling 2 1/2 cups all-purpose flour, plus more for dusting 2 large eggs 2 tablespoons unsalted butter, room temperature 1/2 teaspoon freshly grated nutmeg or cinnamon (optional) 3 cups vegetable oil+ 1 cup seedless raspberry or strawberry jam or nutella powdered sugar 10 cc unused medical syringe or baking syringe (for filling the donuts) Directions 1. Combine yeast, warm water, and 1 teaspoon sugar in a small bowl. Set aside until foamy, about 10 minutes. 2. Place flour in a large bowl, making a well in the center. Add eggs, yeast mixture, 1/4 cup sugar, butter, and nutmeg or cinnamon. 3. Using a wooden spoon, stir to form a sticky ball of dough. 4. On a well-floured work surface, knead the dough for approximately 8 minutes, until it is smooth and soft, and bounces back when poked with a finger. Add more flour as necessary. 5. Place the dough in a lightly oiled bowl and cover with plastic wrap. Set in a just warmed oven to rise until doubled, approximately 1 to 1 1/2 hours. 6. Turn the dough out onto a lightly floured work surface and roll it to 1/4inch thickness. 7. Using a 2 1/2-inch-round cutter or drinking glass, cut 20 rounds. Dip the edge of the glass or cutter into flour as necessary to ease in the cutting. 8. Cover the rounds with plastic wrap and let rise for another 15 minutes. 9. In a large frying pan, heat oil until a deep-frying thermometer registers 370 degrees. Using a slotted spoon, carefully slip 4 rounds into oil. Fry until golden, about 40 seconds. Turn sufganiyot over; fry until golden on other side, another 40 seconds. 10. Remove the sufganiyot onto a paper-towel-lined baking sheet. 11. Once they are cool enough to handle, fill the donuts with jelly or caramel. Fill a syringe with 5-10 cc of jelly. Place the tip of they syringe right inside the edge of the donut. Squirt the filling inside, until you can see it bubbling from underneath the surface of the donut. Be careful not to overfill the donut. 12. Powder each donut with sugar on both sides. During the final four steps of making sufganiyot, time is of the essence. Filling the donuts while still hot is ideal. If possible, work on your sufganiyot with someone else -- while they fry, you can fill and powder with sugar. Sufganiyot are best eaten within a few hours of making. Of course, most sufganiyot in my house never make it to the table! B’teavon!
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Page 3 and 4: y Stanley Baker, President The rece
Page 5 and 6: Why is Shabbat candle lighting a wo
Page 7 and 8: Chanukah in the Square Sunday, Dece
Page 9 and 10: Anna Oberman Hyman Karesh Ida S. Fi
Page 11 and 12: Janette Wolper David Karesh Warren
Page 13: • Mazal Tov to the following B’
Page 17 and 18: What Menorah to Light To publicize
Page 19 and 20: I Have a Little Dreidel I have a li

December 2009 Messenger - Brith Sholom Beth Israel Synagogue

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