Weekly Specials

All specials start Tuesday 12/21/22 thru Tuesday 12/27/22

All specials start W ednesday 12/2/14 thru T uesday 12/8/14

These might outshine your main.

Fried & True

Quality is our trusted tradition, and it’s the reason our sides are staples on so many tables. You’ll serve them with pride, because you know you’re serving the best. Add flavor and variety to your menu that even the biggest latke-lovers step aside for!

DIY DONUT BOARD

A great family activity that will make an ordinary Chanukah meal super exciting. There are no rules here, just use your creativity.

You will need:

Large wooden tray (12”x 18”)

Assorted small bowls

Store bought donuts

Mini donuts

Basic glazes (recipes below)

Dairy Fillings (recipes below)

Variety of store bought creams

Pre-filled syringes (available at Peppermill)

Cookies, chocolate, nuts and desired toppings

BASIC GLAZES

Vanilla Glaze: 1 cup confection sugar, packed 1 Tbsp soy milk or hot water ½ Tbsp oil ½ Tbsp corn syrup ¼ tsp vanilla extract

Chocolate Glaze: 1 cup confection sugar, packed 1 ½ Tbsp cocoa 1 Tbsp hot water 1 Tbsp soy milk ½ Tbsp oil ½ Tbsp corn syrup ½ tsp vanilla extract 1/8 tsp salt

DAIRY FILLINGS

Cheese Filling: ½ cup whipped cream cheese 3 Tbsp confection sugar 2 Tbsp sour cream

Strawberry Filling: ½ cup whipped cream cheese

2 Tbsp confection sugar

2 Tbsp strawberry jam

Lotus Filling: ½ cup whipped cream cheese ½ cup lotus cream

Caramel Filling: ½ cup whipped cream cheese ½ cup dairy caramel cream

Peanut Butter Filling: ½ cup whipped cream cheese ¼ cup confection sugar

2 Tbsp peanut butter

Chocolate Filling: ½ cup whipped cream cheese

2 Tbsp chocolate glaze

Prepare glazes and fillings: Whisk listed ingredients in a small container until smooth. Glazes and creams can be kept in the fridge, in a sealed container until ready to use.

Arrange the board:

Start by placing your donuts on the board. Then place bowls of creams and glazes around the donuts. Fill in the surrounding spaces with remaining toppings.

GLAZED DONUT TWISTS

1 Tbsp dry yeast

3 Tbsp sugar

1 Tbsp vanilla sugar

1 cup warm water

¼ cup oil

½ tsp salt

1 tsp baking powder

1 tsp vodka, optional

3 ½ cups flour

GLAZE: 2 cups confection sugar, packed

4 Tbsp milk

1 Tbsp cream cheese

½ teaspoon vanilla extract

1. In the bowl of an electric mixer combine yeast with sugars and water. Let sit for 2 minutes, then add remaining ingredients. Mix on high for 5 minutes. Dough should be just slightly sticky.

2. Transfer dough to a greased bowl. Turn to coat. Cover and let rise for 45 minutes.

3. While the dough rises, prepare 12 rectangles of parchment paper, measuring 3”x8”.

4. Divide dough in 12 even sized pieces. Form a ball of dough into a 14” rope. Then fold the rope in half, twist 2-3 times and place on one of the prepared parchment squares. Repeat with remaining balls of dough.

5. Heat 2-3 inches oil in a deep pot over medium heat. Carefully lift a twist along with the parchment paper and drop into the hot oil. After a few seconds the parchment paper will detach from the dough and can be removed with tongs. Fry for 1 ½-2 minutes per side. (If they are turning brown sooner, your oil is too hot.) You can fry a few twists at a time; make sure not to overcrowd the pot. Transfer fried twists to a cooling rack and let cool completely before glazing.

6. In a small bowl, combine glaze ingredients and whisk until smooth. Place the cooling rack over a piece of foil or on a baking sheet (to catch drips) and spoon glaze over the twists, covering as much of the twists as possible. The glaze will harden once dry.

Note: Like most fried foods, these are best served fresh! If you prefer, you can make these into regular shaped doughnuts, using the same method as above.