Some have created their own sufganiyah custom, wherein they’ll eat one on the first night, two on the second, and so on until they eat eight sufganiyot on the eighth and final night of Hanukkah. This brings us to maybe the coolest thing about them: you can probably eat all thirty-six of these donuts without repeating a single sufganiyah filling flavor (…though probably not without getting some fainting from sugar-overload).

From the classics to the new and exciting, we can probably guess your personality from which one you choose. Yalla, check it out.

Vanilla Cream: You’re a hopeless romantic. Perpetually looking for love. “WHERE IS MY BESHERT,” you constantly exclaim, though you know that Hashem has a plan. You also love chocolate-covered strawberries and identify with Elle Woods on a spiritual level.

Chocolate: While chocolate is always framed as the opposite of vanilla, there’s really no way to be more vanilla about your sufganiyah fillings than with chocolate. You’re afraid of taking risks. Order something besides chicken nuggets and French fries every time you go out. The safe choice is a safe choice for a reason; you can’t really go wrong with chocolate. But don’t you want to live a little? Stop limiting yourself to the safest choices.

Chocolate-Vanilla-Swirl: You’re scared of confrontation and intimidated by authority. You don’t always need to appeal to every single person or be diplomatic in every single argument.  It’s okay. Pick a side! Make a decision! You’ll be better off for it.

Nutella: Nutella sufganiyot have goldendoodle energy, and so do you. Everyone wants one, until they get one. Then you think to yourself, “this is good, but could I have tried something else?” Harsh, I know. But I gotta give it to you straight. Sufganiyot personality tests are serious business, after all.

Custard: You’re probably from the northeast region of the United States, am I right? You’re independent and a bit of a perfectionist, always expecting the best out of yourself. Chill out a little. Do something spontaneous; go on an introspective road trip and sit alone with your thoughts for a bit. Get to know yourself a bit better. Do you really know you?

Tahina-Honey: You’re feisty and rugged. You like your morning hikes early and your coffee black. Picking fights is not as much a hobby as it is the norm for you. Always for a good reason, though. And you’re never ever wrong–mainly because you’ll never admit it.

Strawberry Jelly: You’re a little basic, but also bubbly and smart. You’re always out doing something fun with your countless best friends, and you make sure everyone knows it by posting about it on your Insta stories. Can I get an invite next time?

Raspberry Jelly: You’re genuine and honest. You’re a hard person to befriend, either because you don’t want to let people in or because you don’t make enough of an effort to put yourself out there, but once the friendship has established, you’re the best friend anyone can have. And as loyal as they come.

Grape Jelly: I see you, you Manischewitz enthusiast. You’re always the funnest at parties, and the standout guest at shabbatot, keeping everyone entertained with your party tricks and natural comedic abilities. You were born knowing how to juggle, and what can we say… We’re all jealous.

Guava Jelly: Stop. Enough. Wanting to stand out isn’t worth filling your sufganiyot with guava. I get that you want to be quirky and different, but guava jelly? This isn’t worth it.

Apricot: Listen, you know what you like, and you aren’t ashamed to let the world know it. Apricot is a bold choice, but a good one. You are assertive and impulsive, which keeps you on track for your meticulous plans and ambitious goals. You got the “Most Likely to Succeed” superlative in your high school yearbook. Keep reaching for the stars!

No Filling: …Hello? Sorry, I literally fell asleep trying to write about your boring personality. Sufganiyot need filling, weirdo. You probably top your latkes with ketchup or something nasty like that, too.

Dulce de Leche: You’re likeable, adventurous, and most probably a Latino Yid. Your sweet tooth knows no bounds, and this isn’t your first sufganiyah this very sitting, either. You had like twelve, didn’t you? Anyways, please turn the reggaetón down; some of us are busy.

Ginger-Lime: With your eclectic style and undeniable charisma, people think you’re quite the hipster when in reality, you just have the soul of an eighty-year-old woman. Your mysterious aura does not stop you from being literally the most uninteresting person in the world. In the best, best way. Your ideal night is spent indoors, sipping on tea–something organic, of course–and curled up with a good mystery novel and some cat videos.

Creme Espresso: I just know you’re a workaholic. It’s Hanukkah, loosen up! That work or school assignment can wait until after a few dreidel rounds. Also, go get a massage. You deserve it.

Halva: You’re not Israeli, but you like to pretend you are. You bought Blundstones your first time going to Israel as an adult, be it on Birthright or on a post-high school gap year program, and even though you’re as American as they come, you make fun of people who speak Hebrew with American accents. You’re also going to be embarrassingly defensive when you read this, claiming this doesn’t apply to you because “My dad grew up in Israel!” or “But all Jews are from Israel.” Babes, it applies.

Maple Butter: Canadian.

Apple Butter: Wholesome and kind. A Pixar aficionado. No one has any negative things to say about you because you treat everyone with respect… though your inner circle knows you have your lashon hara moments. You were very into horses in the fourth grade, but you got over it, and we’re glad you did.

In the end, whatever filling you choose, we’ll respect it. And shoutout to those of you out there making sfenj and bimuelos. (What that says about you is that you’re probably Sephardic and cool and that you should feed me.)

Anyway, our legal team would like us to disclaim that this list is not 100% accurate, but remember that we are psychic and never wrong and one of our friends literally screamed and passed out because of how freakishly accurate her description was so take that as you will.

Chag sameach, kinderlach. Don’t get diabetes.

The post What Your Favorite Sufganiyah Filling Says About You appeared first on Jewcy.

The Workman’s Circle recently hosted its fourth Taste of Jewish Culture Annual Street Festival, with the theme “Diversity is Delicious.” And wow, was it on theme. Classic Jewish foods and multicultural vendors sat side-by-side, serving up babkas next to kabobs. The non-Jewish vendors were asked to revise some of their dishes with a Jewish twist. In addition to the rugelach, macaroons and bialys found at Breads Bakery, Danny Macaroons, and Kossar’s Bialys, Sweet Chili NYC served latkes with a Thai chili applesauce, Destination Dumplings created pastrami and sauerkraut dumplings, and La Newyorkina had babka ice cream sandwiches.

The Workmen’s Circle was founded in 1900 as a Jewish benefit society to help immigrants integrate into the United States.  Over the last 117 years, the nonprofit has continued its mission of preserving Jewish culture, while also turning its focus to social and economic justice. Their efforts are especially relevant today when the plight of refugees everywhere mirror those of 20th century Jewish refugees. Ann Toback, the Executive Director of The Workmen’s Circle, explained this connection, saying, “we remain so unhappy to see the mistakes of the 1900s—closing our borders, the language of blame and distrust—being replicated today, so we’re fighting for the issues of immigrant rights.”

One way that the festival supported immigrants was through partnering with Emma’s Torch, a nonprofit that provides refugees with training in the foodservice industry. The organization was raising money by selling granola and granola bars made by refugees. After four hours, they had already raised over $200—in part thanks to students from The Workman’s Circle Midtown School 5th and 6th grade classes, who had gone around the festival with a pushcart to sell the food, dressed as 19th century immigrants. Adorbs.

In addition to supporting a good cause, the event was a celebration of Jewish and immigrant culture. Visitors cooled off from the heat with chocolate egg creams, listened to performances by Frank London’s Klezmer Brass All Stars and the Klezmer-rock band Golem, and honed their Yiddish skills thanks to the Yiddish Forward, who were giving cooking lessons.

Toback believes food has a unique ability to bring people together. “Food is a wonderful gateway to culture,” she said. “When you ask people where they connect with their Jewish identity, so many people talk about the food—the matzah ball soup, or the matzah brie, or the gefilte fish. All of these things really resonate with people. When you speak to people who come from other cultures, the food really resonates. It’s a wonderful way to connect and share with our diverse community.”

Image via Twitter

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Want to indulge in a meaty Jewish staple, but, well, without the meat? Have a vegetarian or vegan friend coming to your Rosh HaShanah meal? Fear not! You can have this tasty brisket-substitute with no animal products.

This recipe is adopted from the Meet the Shannons food blog.

You will need:

3 Small Leeks, sliced
6-8 Red Potatoes, quartered
1 Cup Baby Carrots
2 Packages Gardein Beef-less Tips (defrosted)
1/4 Cup Olive Oil, plus an extra 2 tablespoons to brush over your “beef”
1/4 Cup Kosher Red Wine (Manischewitz or similar)
1/4 Cup Soy Sauce
1 Can Tomato Paste (6oz)
1/2 Cup Strong Brewed Black Coffee
3 Tablespoons Light Brown Sugar
2 Tablespoons Vegan Worcestershire Sauce (optional)
Kosher Salt and Black Pepper (to taste)

Directions:

1. In your slow cooker, mix leeks, potatoes, carrots, 1/4 cup olive oil, red wine, and soy sauce and cook on high for 2 hours.
2. In a small bowl, mix coffee, tomato paste, Worcestershire sauce, and brown sugar with a whisk until sugar has dissolved.
3. Brush the defrosted gardein with 2 Tablespoons of olive oil. Put the gardein in your slow cooker on top of the vegetables (don’t mix them in).
4. Pour the coffee sauce over the top and cook for another hour.
5. Pre-heat oven to 400.
6. With a ladle, move your gardein and vegetables from your slow cooker into a glass baking dish. Bake for 30 to 40 minutes or until the top begins to brown. Turn your oven down to 200 and cook for another 20 to 30 minutes.
7. Remove from the oven once your sauce has reduced to saucy gravy. Let cool for 5 minutes before serving.

Go forth, and enjoy!

Molly Moses is a music therapist practicing in Central Florida, working primarily with children with special needs. She enjoys cooking and discovering new vegetarian recipes, especially for the holidays, and sharing them with family and friends.

Image via Wikimedia

The post Not Your Bubbe’s Recipe: Beef-less Brisket with Vegetables appeared first on Jewcy.

I was recently invited to a friend’s for a potluck Shabbat dinner, and decided to bring homemade challah. As I was shaping my loaf, I was thinking about how beautiful it would be to have a rainbow challah. Growing up, my mother would occasionally dye the braids different colors to celebrate different holidays (Halloween was orange and black; Memorial Day and July 4 were red, white, and blue; Valentine’s Day was red, pink, and white in a heart shape) or big sport weekends (maize and blue for Thanksgiving Shabbos, orange and blue for Tigers opening day, red and white when the Wings made the playoffs, etcetera). But I thought of the color scheme too late to dye the sections.

I then thought I could dye sesame seeds and put them in a stripe pattern, inspired by the seeded challahs at Breads Bakery and My Most Favorite Food. But I didn’t have enough food coloring, so I had to do something else. Fortunately, I was struck with a great idea: make a stenciled message! So lo and behold, I made a Hebrew stencil.

You can use most any challah recipe you’d like for the dough (though check out the award-winning one from my family below), and then follow the instructions below to step up your challah game.

Some inspiration for messages include Shabbat Shalom (this one says so, in Hebrew) or Good Shabbos in Yiddish/English, heart shapes or peace signs, the name of the weekly parsha, an edible wedding proposal, or simple stripes of seeds. Do whatever you feel comfortable with, and it will be great.

1. Prepare a stencil (cut the letters out of wax paper with a utility knife).
2. Brush braided and risen challah with egg wash. Then lay the stencil on the challah.
   
3. Carefully pour/place seeds over stencil.
4. Blow or shake off extra seeds. Careful— they may go onto uncovered sections of your challah.
   
5. Remove stencil (gently!). Disclaimer about using a lot of small seeds: you will need to sweep.
6. If desired, carefully fill the void around stenciled design. This is unnecessary and purely aesthetic, but the black-on-white looks good.
7. Sweep up or vacuum the floor, which may by now be covered in seeds.

You can use any recipe, but I have been using my mother’s for as long as I could make a braid, and you’re welcome to it, too.

It has never lost a challah competition (but it has tied for first in a handful)!

Davida Robinson’s Challah recipe

• 2 packages of dry yeast (4.5 tsp)
• 3/4 cup + 1 teaspoon sugar
• 3 tablespoons vegetable oil
• 2 cups hot water + ¼ cup
• 3 eggs
• 7 – 8 cups flour (can split it whole wheat and white, but all white works too)
• 1 tablespoon honey

1. Dissolve yeast with one teaspoon of sugar in warm water.  Let stand 10 minutes to “proof.” (It will bubble up.)
2. Mix sugar, and oil in hot water.  Beat in 2 eggs, and then add proofed yeast mixture.
3. Gradually add flour and knead until smooth (not sticky).
4. Place dough in greased bowl, cover, and let rise for about one hour.
5. Divide dough in half to make two challot. At this point you can braid, wrap or knot your dough into whatever shape you wish and let rise on cookie sheet with parchment paper for another hour.
6. Brush with egg yolk and honey mixture and bake in oven at 350F for 30 minutes.  If you push in the top and it springs back it is done.

Feel free to share pictures of your decorated Challah! Tweet @JewcyMag, or tell us about it in the comments below.

Avery Robinson is a culinary historian from Detroit. He limits his baking during the summer to special occasions and when his roommate is not home.

Images courtesy of Avery Robinson

The post Not Your Bubbe’s Challah: Poppy Seed Writing appeared first on Jewcy.

Stuffed monkey (Jewish Lond.). A very pleasant close almond biscuit. Now the confectioner exchanges his stuffed monkeys, and his bolas… for unleavened palavas, etc.—Zangwill, Children of the Ghetto.

I had never heard of a “stuffed monkey,” so obviously I had to find out how to make it for myself. I’ve since received requests to share, so here it is: A stuffed monkey.

The recipe seems to come from Sephardic Dutch Jews (they would have originally been from Portugal) living in England. It’s sweet, but not rich, and serves like a tart or a pie. The above-cited 1902 book Children of the Ghetto references it as a “contemporary confectionary,” though I found a reference to it by name in as early as 1882. So, now you know exactly what to serve at your Jewish steampunk tea party!

In regards to the weird name (yuck, it does not make you think of an appetizing pastry), the “stuffed” is a reference to the nature of the dessert.  As for “monkey?” There are multiple theories, including that the family that popularized it was called Monnickendam, or that it comes from the Arabic for stuffed: “makhshi.”

The recipe below is a cobbled together version of three that I found online: From Cook It Simply,  Jewish Mother Cooking, and The Vintage Cookbook Trials (which took its recipe from Florence Greenberg’s 1967 British Jewish cookbook):

For the crust:

• 2 cups and 2 tbsp. flour
• 1/2 tsp. salt
• 1 tsp. ground cinnamon
• 1 stick of butter
• 2 eggs, lightly beaten
• 1/2 cup brown sugar
• ½ tsp. vanilla (optional)

For the filling:

• The peel of one large orange
• 1/2 cup golden raisins (or try dark raisins or dried cherries)
• 1 1/3 cup chopped/slivered almonds (feel free to experiment with other nuts)
• 1 ½ tbsp. brown sugar
• ½ tsp. cinnamon
• 3 tbsp. melted butter
• 1 egg yolk (save the white for glazing)

For the glaze:

• 1 egg white
• handful of sliced/slivered almonds

DIRECTIONS:

1. Sift the flour, salt, and cinnamon into a bowl, and rub in the butter until mixture resembles breadcrumbs.

2. Stir in the eggs, sugar, and vanilla, and knead into a smooth dough.

3. Divide the dough into two sections. Wrap each half in plastic and refrigerate for at least 20 minutes.

4. Preheat oven to 375°F.

5. Combine all the ingredients for the filling in a bowl and mix well. Use a food processor to make the mixture paste-like. Don’t worry about it being smooth; it’s fine to have bits of peel, almonds, raisins, etc., visible.

6. Lightly grease an 8″ pie or other baking tin

7. Roll flat and spread one of the dough pieces out into the bottom of the pan.

8. Spread filling over the dough, then roll out the other piece of dough and lay it over the filling.

9. Pinch edges together so the filling doesn’t leak out (it helps to smooth out cracks with a teaspoon of water). Brush top of dough with the egg white mixture and generously sprinkle with the almonds.

10. Bake for 30 minutes, or until golden-brown. Let cool and serve!

Enjoy, and comment below or tweet us if you try it out!

Featured image credit: Wikimedia 

The post What the Heck is a Stuffed Monkey? appeared first on Jewcy.

Seems every couple of years there’s a new “it” pastry in New York City, from the humble cupcake of the early 2000s, to the cronut frenzy of 2013. (Remember when those babies were selling on the black market for $100 a pop?) Well, good news, Jews and gentiles: it looks like 2015 is shaping up to be the year of the “doughka,” which is exactly what it sounds like, A BABKA MADE FROM DONUT DOUGH. (Cue singing angles and all caps.)

I know, I know—the concept is so mind-blowingly delicious you’re wondering, “Why didn’t I think of that?” But, alas, you didn’t. Fany Gerson—the Mexican-Jewish dessert genius behind Dough and La Newyorkina—did, so she gets all the glory and gelt and long lines of disgruntled tourists!

There are three flavors available at Dough’s Flatiron outpost right now, quoth Grubstreet: “Mexican chocolate, filled with a bittersweet-chocolate spread, and dusted with Mexican cinnamon-sugar and Mexican chocolate; Lemon & Olive Oil, studded with candied lemon, rolled in lemon sugar, and brushed with olive oil and a touch of salt; and Sticky Banana, which is a sticky-bun-meets-babka situation stuffed with cinnamon, toasted pecans, and a sticky frosting.”

But if you’re not in New York City—or if you’re partial to a more traditional babka—here are seven of our favorite recipes that you can try at home right now:

1. Smitten Kitchen’s Better Chocolate Babka (these pictures are just to die)
2. The Nosher’s Nutella Babka
3. Lazy but delicious: Babka Bread Pudding (with store-bought babka)
4. The Babkallah, Bon Appetit’s Challah-Babka hybrid
5. Nothing traditional about this Pecan Pie-flavored babka, but it sounds amaaaay-zing
6. And this is literally a Babka pie. My God. Yes.
7. Last but not least, our very own recipe for chocolate and cinnamon babka cupcakes. That’s, like, 17 food trends in one bite.

Let the babka revival begin!

(Image by Alpha, via Flickr)

The post Could New York City’s Next “It” Pastry Be a Babka/Donut Hybrid? appeared first on Jewcy.

The folks at Buzzfeed have stumbled onto a veritable viral goldmine with a few of their latest videos, in which Americans sample (or attempt to explain) aspects of Jewish culture, with little background knowledge. First there was the Jewish Food Taste Test, then there was Hanukkah Explained By Christians (and the concomitant Christmas Explained By Jews). Now, in “Americans Try Israeli Snacks,” Jews and gentiles sample classic treats from the Holy Land for the very first time.

In just three days the video has amassed over one million views, which I find fascinating and a little surprising. (By comparison, this seminal Marmite Vs. Vegemite taste test, uploaded way back in August 2014, has 1.2 million views.) (An egregious oversight, citizens of the internet.) I mean, this is literally a video of people eating snacks! That’s all! Why is it so compelling?

Perhaps because it speaks to our nostalgia for the comforts of childhood—anyone who grew up eating Bamba will know what I’m talking about. It’s the Jewish madeleine. Just the sight of the bubble font on the packet sends me back to the early 1990s. And for those unfamiliar with Israeli snacks, the video is a benign, cute, soundbite-y take on the ‘other’—much like this one of Americans trying Indian snacks for the first time. It’s a safe, if shallow exploration of non-American culture. Also, Israeli snacks are just really delicious. Milky is pretty much the finest chocolate pudding on the face of the earth.

Still, there are some oversights! Wither shoko b’sakit? Klik malt balls? The egozi bar?

And why was “Chosson Kallah Mazel Tov”—a wedding song—chosen as the soundtrack?

Leave your thoughts, recommendations, critiques in the comments.

The post Watch Americans Taste Classic Israeli Snacks For the First Time appeared first on Jewcy.

A new study claims that comfort food actually does nothing to comfort people, reports New York Magazine. Apparently when it comes to our feelings, all foods are created equal, and the thing that really makes us feel better is… time. (Or rather, the passing of it.)

You know what I say to that? F*&k science. F*&k empirical evidence. I believe in comfort food. Comfort food is the 14th principle of Jewish faith. That distant rolling sound you’re hearing is 500,000 bubbes clutching their pearls in horror, because they know what you need right now: a hot bowl of homemade motherf*&king chicken soup. Not some bullshit “study” suggesting you eat a “neutral” food like a “granola” bar. That granola bar can kish mir in tuchus. I’m making one of these Jewish-y comfort food recipes for dinner tonight. You should too.

1. Dulce de leche Cheesecake for Shavuot (or the late-Fall blues)
2. Joan Nathan’s Chicken Soup
3. Stuffed Cabbage Kugel
4. Spelt Honey Challah
5. Kasha Mac and Cheese
6. Southern Chili Cholent
7. Sufganiyot (Israeli jelly donuts)
8. S’mores Rugelach
9. Shakshuka
10. Chicken Schnitzel

The post New Study: Comfort Food Doesn’t Actually Comfort You appeared first on Jewcy.

ICYMI alert—Buzzfeed released this cute video last week of a posse of hipsters sampling Jewish (read: Ashkenazi) food for the first time, and their reactions are pretty hilarious. They’re probably hamming it up for the camera (is “Manischewitz” really that obscure or hard to pronounce?), but still, it’s cute.

On kugel: “I feel like it wants to be macaroni and cheese, and it also wants to be a cake, it just doesn’t know which one it is yet.” (Truth!)

On Manischewitz: “I can get wasted off this.”

On chopped liver: “This is poop. This has to be poop.” (It’s actually brown, fatty gold, but I guess it’s an acquired taste.)

Also, the observations vis-à-vis food density (specifically with regard to matzah balls, gefilte fish, and kugel) are spot on. Jews do have a high caloric content per square inch of food.

Our verdict? A “WIN” for internet’s best/worst purveyor of viral content.

(Image: YouTube)

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Last Friday at 5am I awoke to a moment of clarity: challah-shaped pretzels. Or pretzel-style challahs, if you will. What could be a more perfect way to start Shabbat than a hot pretzel straight from the oven?

I tested my theory and it was a success (if I do say so myself).

I adapted the kitchn’s recipe for soft pretzels. My recipe makes approximately five small braided challahs, so you will likely want to double the recipe. You can also make larger challahs by rolling thicker and longer ropes, but keep in mind that you will need to be able to manoeuvre the challahs in and out of the water bath. You will also need to adjust the baking time accordingly.

For added authenticity, serve the challahs with shot glasses of mustard. L’chaim!

Challah Pretzels

Ingredients

1 cup warm water
2 teaspoons active dry yeast
3 cups all-purpose flour
1 tablespoon sugar
1½ teaspoons salt
¼ cup baking soda
1 tablespoon molasses or dark brown sugar
Coarse sea salt

Directions

1. Combine the warm water, sugar and yeast in a large bowl. Let stand for a few minutes, then stir to dissolve yeast. Add the flour and salt. Mix on a low speed using a dough hook attachment or wooden spoon to combine.

2. Knead the dough by using a dough hook at a low speed for 5 minutes or by hand on the counter top for 5 to 7 minutes. The dough is ready when it is able to form a ball shape and is only slightly sticky. If your dough is too sticky, add an additional tablespoon of flour and mix until combined.

3. Coat a large, clean bowl with oil and put the dough in the bowl. Cover the bowl and leave in a warm place to rise for an hour.

4. To make braided challahs: Pinch off three golf-ball portions of dough. Roll each piece of dough between your hands to form three ropes. Lay down the ropes so the tips of each of the strands are stacked on each other and the tails are fanned out. Pinch the tips together and then braid the strands together. When there is no more dough to braid, pinch the tails of the ropes together.

To make snail-shaped challahs: Pinch off an egg-size amount of dough. Roll the dough between your hands to form a rope.  Shape the dough into a spiral, starting from the base and winding up.

5. Place the challahs on parchment paper, cover the challahs loosely and leave to rise for 20-30 minutes.

6. While the challahs are rising, pour 8 cups of water into a wide pot and bring to a rapid simmer. Add the molasses and baking soda. The baking soda will foam up.

7. Pre-heat the oven to 450 degrees Fahrenheit (230 degrees Celsius).

8. Lower one or two challahs into the pot. Use a slotted spoon to flip the challahs after thirty seconds. After a further thirty seconds, remove the challahs from the pot and place them on a tray lined with baking paper.

9 Sprinkle coarse salt over the challahs and place them into the oven. Bake for approximately 12 to 15 minutes, until the challahs are deep brown. Rotate the tray after 8 minutes of baking.

10. Place baked challahs on a cooling rack.

11. Serve while challahs are warm. To freeze, wait until challahs have cooled and place in an airtight container. Once thawed, reheat in an oven before serving.

Ari Perlow is an antipodean Jewess who is obsessed with vegan analogues and digital media. She co-hosts the podcast Yeah Nah But and tweets at @ari_perlow.

(Image by the author)

The post Not Your Bubbe’s Recipe: Challah Pretzels appeared first on Jewcy.