Universal Yums

Author: Diana Kantor

  • Latkes

    Latkes

    Crispy, crunchy, and full of starchy potato-y goodness.

    Prep: 20 mins
    Cook: 15 mins
    Total: 35 mins
    Yield: 24

    Ingredients

    • 2 ½ lbs yukon gold potatoes, shredded
    • 1 large onion, shredded
    • ¾ cup matzo meal or bread crumbs
    • 2 large eggs, beaten
    • 1 tbsp potato starch
    • 1 ¼ tsp salt
    • ½ tsp pepper
    • Oil for frying
    • ¼ cup schmaltz (optional)

    Preparation

    1. After shredding the potatoes with a food processor or hand grater, place in a bowl and cover with cold water. Then drain using a colander. 
    2. Place the drained potatoes and grated onion in the center of a clean tea towel or multiple layers of cheesecloth.
    3. Wrap up the shreds and twist the top of the bundle to secure it. Squeeze out any excess liquid. You may need to do this multiple times.
    4. Pour potato and onion into the clean dry bowl. Then stir the shreds until evenly mixed together.
    5. In a skillet, add oil to reach a depth of ⅛ inch. If using schmaltz, add ¼ cup to the oil. Heat the oil to 365℉. 
    6. While oil is heating, stir the matzo meal, beaten eggs, potato starch, salt and pepper into the potato and onion shreds. Add additional salt and pepper to taste.
    7. Scoop about 3 tbsp of the potato mixture, shaping it into a tightly compacted disk. Continue with the rest of the batter.
    8. Carefully place the latke into the hot oil, making sure it doesn’t break. 
    9. Fry the latkes four or five at a time. Be careful not to overcrowd them. Cook 2-3 minutes per side until golden brown.
    10. When done, transfer to a paper towel-lined plate.
    11. Serve with applesauce and sour cream.
  • Kaju Katli

    Kaju Katli

    Sticky, citrusy, and deep fried. What’s not to like?

    Prep: 15 mins
    Cook: 15 mins
    Total: 30 mins
    Yield: 24

    Ingredients

    • 1 ½ cups cashews
    • 6 tbsp water
    • ¾ cups sugar
    • 1 tsp rose water
    • ¼ tsp ground cardamom
    • 1-2 tsp ghee
    • Silver vark (optional)

    Preparation

    1. Pulse the cashews in a food processor or blender until it turns into a powder. Don’t pulse for too long, or you’ll get cashew butter! If the powder is too grainy, you can pass it through a sieve and reprocess the large pieces.
    2. Heat the sugar and water in a nonstick pan over medium heat. Cook until the sugar dissolves.
    3. Once the liquid begins to rapidly boil, add the cashew powder, then turn the heat to low.
    4. Mix well until the sugar syrup and cashew powder are incorporated. The mixture should be smooth.
    5. Stir constantly over medium heat until the mixture thickens slightly.
    6. Add the rose water, cardamom, and 1 tsp of the ghee. Continue to cook on medium heat until the dough begins to release from the sides of the pan. If the mixture isn’t coming together, you can add more ghee, a few drops at a time. The dough should be moist and sticky. Remove from heat.
    7. Check if it’s ready by taking a bit of the cooled dough and rolling it into a ball with greased fingers. The ball should not be sticky. If you can’t form a smooth ball, cook a bit longer until done. 
    8. Transfer to a greased tray or parchment paper, then allow to cool slightly. It should be hot, but not too hot to handle.
    9. Grease your hands and knead the dough for 2-3 minutes until smooth. If the dough is too dry and cracks, sprinkle a bit of water onto it and continue to knead.
    10. Place the dough onto a nonstick surface and cover with foil or parchment paper. Roll out with a rolling pin until the dough is an even ¼ inch thickness. Decorate with silver vark, if using.
    11. Allow to cool completely and then cut into the desired shape. You can use a knife to cut into the traditional diamond shape or use cookie cutters. 
  • Black Cake

    Black Cake

    Jamaican fruit cake loaded with rum!

    Prep: 35 mins
    Cook: 2 hours
    Total: 2 hours 35 mins
    Yield: 1 cake

    Ingredients

    Marinated Fruit

    • 1.5 cups dried fruit (raisins, prunes, or anything else)
    • 1 cup white rum
    • 1.5 cups port wine

    Cake

    • 5 tbsp molasses
    • ¼ cups white rum, divided
    • 3 cups all purpose flour
    • 1 tsp baking powder
    • 1 tsp ground nutmeg
    • 1 tsp cinnamon
    • ½ tbsp allspice
    • 14 tbsp unsalted butter
    • 1 cup dark brown sugar
    • 8 eggs
    • ½ tbsp lemon juice
    • Zest of one lemon
    • ½ tbsp vanilla extract
    • ½ tbsp rose water
    • 5 tbsp browning sauce

    Preparation

    1. Combine dried fruit, white rum, and port in a large bowl. Set aside for at least a few hours. The longer the better…some families will let it marinate for a whole year!
    2. Preheat oven to 325℉. Line a 10-inch round cake pan with parchment paper.
    3. Cook the molasses and 2 tbsp of white rum over high heat for about one minute, stirring constantly. The molasses should be thinner and runnier.
    4. Using a food processor or blender, pulse the soaked fruit for about a minute. Make sure to strain or reserve the liquid first.
    5. In a large mixing bowl, sift together flour, baking powder, and the spices. Set aside.
    6. In a separate bowl, mix the butter and sugar until light and creamy. 
    7. In another separate bowl, whisk together the eggs, lemon juice, and lemon zest. Slowly add it to the butter mixture, stirring constantly.
    8. Add the flour to the mixture, a little at a time, folding in using a wooden spoon. Be careful not to overwork the batter.
    9. Add the fruit mixture, vanilla extract, rose water, browning sauce, molasses, and the rest of the rum. Mix until just combined.
    10. Pour into the prepared baking dish. Bake for 2 hours until a toothpick inserted comes out clean.
    11. Once cool, brush or mist the cake an additional ¼ cup of rum and wine.
  • Struffoli

    Struffoli

    Sticky, citrusy, and deep fried. What’s not to like?

    Prep: 45 mins
    Cook: 15 mins
    Total: 1 hour
    Yield: 1 struffoli

    Ingredients

    Dough

    • 1.5 cups flour
    • Zest of 1 lemon
    • Zest of 1 orange
    • 1.5 tbsp sugar
    • ¼ tsp salt
    • ¼ tsp baking powder
    • 2 oz unsalted butter
    • 2 eggs
    • ½ tsp vanilla extract
    • Oil for frying

    Honey Glaze

    • ½ cup honey
    • ¼ cup sugar
    • ½ tbsp lemon juice
    • ½ tbsp rum or brandy
    • Sprinkles
    • Powdered sugar

    Preparation

    Make the Dough

    1. Mix the flour, zest, sugar, salt, and baking powder together in a food processor. Add the butter and blend until the mixture resembles a coarse meal.
    2. Add the eggs and vanilla one at a time, blending each ingredient until a dough forms.
    3. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
    4. Roll the chilled dough into thick logs about ¼-inch thick. Using a sharp knife, cut the dough into ½-inch pieces, then roll into small balls.
    5. Lightly dust the balls with flour, being careful not to overly coat them.

    Cook

    1. In a large saucepan heat oil over medium heat until a thermometer reads 375℉.
    2. Fry the dough balls in batches for about 2-3 minutes at a time. They should be a light golden brown.
    3. Once cooked, transfer to a paper paper-lined tray.

    Make the Honey Glaze

    1. Combine the honey, lemon juice, rum, and sugar in a saucepan. Cook on medium heat, stirring constantly until the sugar is completely dissolved.
    2. Remove from heat. Gently toss the fried dough balls in the honey mixture. Be careful not to damage the dough balls! Transfer the glazed dough balls to a serving tray.

    Arrange the Struffoli

    1. Arrange the glazed dough balls on the tray so that they form a ring. You may want to place a bottle or other round object in the center to make this easier.
    2. Pour the remaining honey glaze over the struffoli. Then decorate with sprinkles and powdered sugar. Enjoy!
  • Salep

    Salep

    A creamy alcohol-free drink enjoyed during the winter in the Middle East.

    Prep: 5 mins
    Cook: 10 mins
    Total: 15 mins
    Serves: 2

    Ingredients

    • 4 cups whole milk
    • 3 ½ tbsp cornstarch 
    • 6 tsp granulated sugar
    • 1 tsp vanilla extract
    • ½ tsp ground cinnamon
    • 1 tbsp shredded coconut
    • ¼ cup chopped nuts walnuts or pistachios

    Preparation

    1. Beat together milk, cornstarch, sugar, and vanilla extract over medium heat. Then raise the temperature and let boil for 2 minutes, while stirring constantly. The mixture will become thick and creamy.
    2. Serve hot in mugs and top with cinnamon, shredded coconut, and pistachios or walnuts.
  • Jansson’s Temptation

    Jansson’s Temptation

    In Sweden, it’s not a Christmas dinner without a big plate of Janssons frestelse. This warming casserole is filled with potatoes, fish, and cream—the perfect combination for staving off a cold Scandinavian winter. Give it a try and maybe you’ll find it becomes one of your holiday traditions as well!

    Prep: 20 mins
    Cook: 1 hour
    Total: 1 hour 20 mins
    Serves: 4

    Ingredients

    • 1.5 lbs russet potatoes, peeled and cut into matchsticks
    • 2 tbsp butter
    • 1 small white onion, sliced
    • 4.5 oz can anchovies or pickled herring
    • 1 ¼ cups whole milk
    • 1 ¼ cups heavy cream
    • 4 tbsp unseasoned breadcrumbs
    • Salt and pepper to taste

    Preparation

    1. Preheat oven to 350℉.
    2. Place cut potatoes in an oven-safe dish, then par-cook in the oven for 20 minutes.
    3. Melt the butter in a large saucepan over medium-low heat. Add the onions and cook until soft, but not brown. 
    4. Remove the potatoes from the oven and add them to the saucepan, folding the ingredients without breaking the potatoes.
    5. Transfer half of the ingredients to the oven-safe dish. Distribute half the fish over the potato mixture and season with salt and pepper. Blend the milk and cream together before pouring half of the mixture over the dish.
    6. Repeat step 5 with the remaining ingredients, then top the dish with breadcrumbs. The liquid should reach the very top of the dish.
    7. Place the dish into the oven and bake for 30-35 minutes until the potatoes are cooked through. The casserole should be creamy, not liquidy. 
  • Sesame Balls

    Sesame Balls

    Crispy, chewy, and full of sweet red bean paste.

    Prep: 1 hour
    Cook: 30 mins
    Total: 1 hour 30 mins
    Yield: 8 sesame balls

    Ingredients

    • 1 ½ cups glutinous rice flour
    • ⅓ cup granulated sugar
    • ¼ cup boiling water
    • ¼ cup + 1 tbsp room temperature water
    • 7 oz lotus paste or red bean paste
    • ¼ cup sesame seeds
    • 4 cups oil for frying

    Preparation

    1. Combine ½ cup flour and the sugar in a bowl. Add the boiling water and mix until smooth. Let stand 5 minutes.
    2. Add the room temperature water and the rest of the flour, mixing until a dough forms and the flour has been fully incorporated. Cover with a plate or plastic wrap and let rest 30 minutes.
    3. Place the sesame seeds in a fine mesh strainer and rinse them until soaked. Drain the excess water, then spread them out evenly on a plate or other flat surface.
    4. Using a kitchen scale, weigh out 24 grams of the filling, rolling each into a ball. You should have 8 balls when finished. 
    5. Using a kitchen scale, weigh your dough. Divide the total weight by 8 to ensure each ball is uniform in size. Then roll each eighth into balls. Set aside and cover.
    6. Flatten each dough ball to about 3 inches in diameter, with the center being slightly thicker. Place the filling in the center, and wrap the dough around it. Make sure the dough covers all of the filling evenly. 
    7. Gently press the dough ball together, rolling it in your palms until the seam disappears and your ball is uniformly round.
    8. Roll the ball in the sesame seeds until thoroughly coated. Roll it in your hands again to press the seeds into the dough. Set aside on parchment paper.
    9. Heat the oil to 320℉. Add 4 sesame balls at a time to the oil, gently moving them so that they do not stick to the bottom. Cook for 10 minutes until the sesame balls float to the top. Use a slotted spoon to keep the balls moving in the oil for another 2-3 minutes.
    10. Increase the heat to 350℉ and fry an additional 5 minutes or until they turn golden brown. Transfer to a paper towel-lined plate.
  • Longevity Noodles

    Longevity Noodles

    Long noodles mean long life, which is why this stir-fried noodle dish is a Lunar New Year staple!

    Prep: 10 mins
    Cook: 10 mins
    Total: 20 mins
    Serves: 6

    Ingredients

    • 12 ounces Yi Mein noodles (or other Chinese noodles)
    • ⅛ tsp sugar
    • ¼ tsp salt 
    • 1 tbsp hot water
    • 2 tsp regular soy sauce
    • 2 tsp dark soy sauce
    • 2 tbsp oyster sauce 
    • 1/2 tsp sesame oil
    • Freshly ground white pepper
    • 3-4 tbsp vegetable oil (divided)
    • 5 shiitake mushrooms, thinly sliced
    • 8 oz Chinese chives, cut into 2-inch pieces, with light and dark greens separated

    Preparation

    1. Boil water in a large wok or pot to pre-cook the noodles. Once boiling, add the noodles. Cook until al dente, about 3 minutes. Drain and set aside.
    2. Dissolve the sugar and salt in 1 tbsp hot water. Add the both soy sauces, oyster sauce, sesame oil, and white pepper. Stir until combined.
    3. Heat the wok until just smoking, and spread 2 tablespoons of oil around the perimeter.
    4. Add the mushrooms and the light green parts of the chives. Stir fry for 30 seconds. 
    5. Add the noodles and stir fry for another 30 seconds. Make sure the noodles are fully warmed.
    6. Spread the prepared sauce mixture evenly over the noodles, then stir-fry everything together for 1 minute, or until the soy sauce mixture is distributed evenly. If the noodles stick together, drizzle a bit more oil directly over the noodles. 
    7. Mix gently so you don’t break up the noodles. Longevity noodles are supposed to be long!
    8. Add in the remaining green parts of the chives and mix until they turn bright green and the noodles are heated through, about 2-3 minutes.
    9. Serve and enjoy!