Each winter, I stay up for reveling within the fried meals frenzy of latkes and jelly doughnuts known as sufganiyot that’s Hanukkah in my dwelling. However, after a couple of grease-splattered days, I’ve had sufficient. Not of Hanukkah — that goes on for eight gelt-filled nights — however of frying. The query is, what else can I serve to have fun the vacation?
This yr, I plan to lean into the oil a part of the story, particularly the olive oil that burned for eight days as a substitute of only one, the miracle that the vacation commemorates. However together with utilizing oil for frying, I’ll make some festive, holiday-worthy confections.
Olive oil is already conventional in lots of desserts, including a barely savory be aware to spherical out the sweetness. Right here, I performed with three basic recipes, mixing olive oil into one, incorporating chocolate into one other and leaving the third alone however for a tweak within the topping.
One factor to bear in mind when utilizing olive oil in desserts is the model. An assertively grassy oil will be so delightfully pungent on crostini, however may very well be overpowering in cake. And impartial “mild” olive oil gained’t contribute sufficient of a taste to warrant the worth. I like to recommend discovering a mellow extra-virgin oil with natural notes, the great, on a regular basis sort you’d drizzle into salad dressing however wouldn’t use as a ending oil.
The primary dessert I riffed on was a moist olive oil cake, spiking it with cocoa to make it fudgy and intense. As an alternative of dissolving the cocoa in sizzling water, I used Earl Gray tea, which gave it a citrusy fragrance. I additionally tried pink wine, espresso, orange juice and ginger tea, they usually all stepped in properly. Be at liberty to experiment to make the cake your personal.
Subsequent, I substituted olive oil for butter in my favourite lemon curd recipe. It labored completely, leading to a lighter, brighter-tasting curd that was nonetheless thick and silky. Use it mounded right into a tart shell, as a cake filling, piled in a Pavlova or served topped with berries and perhaps just a little whipped cream.
Lastly, I baked a batch of melomakarona, the basic Greek vacation cookies made with olive oil and honey. Most recipes name for walnuts as a topping, however any nut works, and inexperienced pistachios lend a little bit of coloration.