The well-dressed cooks from England are back! In a tasty follow-up to Georgie Tarn and Tracey Fine’s The Jewish Princess Cookbook arrives The Jewish Princess Feasts and Festivals. While uncomplicated, their recipes, like Marmalade Chicken and Noo Potatoes — small potatoes roasted alongside colorful vegetables — are delicious and look beautiful: just what the social Jewish hostess needs. Recipes are divided into holiday, lifecycle event, and general dinner party menus. Two standouts are challah-based doughnuts for Hanukkah and bar mitzvah-appropriate eggplant paté. Sprinkled throughout the book, in complement to the menus, are witty stories about the trials and tribulations of a Jewish princess; the Passover section opens with the story of a woman who labors over a family Seder, but when everyone prays for next year in Jerusalem, her wish is to spend it at a resort in Eilat! Bravo to Fine and Tarn for providing us with a hefty dose of Jewish humor and simple, appetizing recipes with which to wow our friends and families.
Recipe
Hanukkah Cheaters’ Doughnuts
Makes approximately 34
1 large challah, crusts removed and broken into small pieces
2 extra-large eggs
2 cups unsweetened soy milk
1 teaspoon baking powder
vegetable oil for frying
sugar
Mix all the ingredients, except the oil and sugar, in a large bowl.
Once the liquid has been absorbed by the challah, blend the mixture with an immersion blender until smooth.
Heat the vegetable oil in a wok.
Drop tablespoons of the mixture into the oil and fry the doughnuts until golden on both sides.
Remove with a slotted spoon and place on paper towels to absorb any excess oil.
Roll the doughnuts in sugar while they are still warm.
A fantastic alternative to doughnuts that can be served any time, even for dessert — with fruit on the side just to make them seem a little healthier!
The Jewish Princess Feasts & Festivals ©2009 by Georgie Tarn & Tracey Fine. Used with permission from Sterling Publishing Co., Inc.
