Ahhh… the holidays are here, and nothing shouts Hanukkah in Israel as loudly as the sufganiyot vendors dotting the streets of Jerusalem and Tel Aviv. Their soft and chewy deep-fried holiday doughnuts commemorate the miracle of the Hanukkah oil that burned for eight days in Jerusalem’s Holy Temple, even though there was only enough oil to burn for one.
You may think that Hanukkah food is all about latkes and doughnuts, but it’s actually about… fried. Fried food, that is — because of the small jug of oil that miraculously lasted for eight days instead of one. We celebrate the holiday by lighting candles (oil lamps in days gone by) and eating foods fried in oil. Like latkes and doughnuts.
Here are some tips to keep in mind when deep-fat frying:
There are two versions of this holiday-themed, milk-based cocktail. The first is faster, and the milk stays white. The second takes time, because the milk is put through a “clarification” process that turns it completely clear. Combine this mini miracle with ingredients that bring latkes to mind and you have the perfect Hanukkah-party potable.
When challenged with the task, Chaim Dauermann, bar manager of The Up & Up in Greenwich Village, devised a drink that sounds harder to make than it is. A take on a classic “milk punch,” the milk undergoes a seemingly miraculous transformation from the white stuff you pour over cereal to a perfectly clear concoction that can last for months in the fridge without spoiling. Made from potato vodka, apple brandy, and milk (think sour cream), the “Liquid Latke” is part science project; part potent potable — Hanukkah in a cocktail glass. Dauermann described his creative process to Forward food editor Liza Schoenfein: