December 08, 2021
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Three Hanukkah Desserts That Skip the Fryer

Each winter, I look ahead to reveling within the fried meals frenzy of latkes and jelly doughnuts known as sufganiyot that’s Hanukkah in my dwelling. However, after a number 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 rejoice 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 an alternative 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 observe to spherical out the sweetness. Right here, I performed with three traditional 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 remember when utilizing olive oil in desserts is the model. An assertively grassy oil will be so delightfully pungent on crostini, however might be overpowering in cake. And impartial “gentle” olive oil received’t contribute sufficient of a taste to warrant the value. 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 purple wine, espresso, orange juice and ginger tea, and so they all stepped in properly. Be happy to experiment to make the cake your individual.

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 a bit whipped cream.

Lastly, I baked a batch of melomakarona, the traditional 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 shade.