Thanksgivingkuh 2013 and The Easiest Sugar Donuts

What was left of the sugar donuts, very sad photo, I know!

It came and went and won’t be here for another 70,000 years. I know I won’t be here then, so it was only fitting that we celebrate in style. Thanksgiving and our anniversary do coincide often enough…but never Thanksgiving and Hanukkah. Some might call it a miracle-I just call it fun.

We ate. And ate. And I didn’t snap many pictures. It is hard managing cooking, eating and entertaining all at one time. So here is a menu to justify why I am so exhausted.

 

I hope we are in total agreement about why I have the right to be drop dead tired. Even the dogs are asleep.

We had glorious weather this holiday weekend but now we are getting ready for the Arctic blast. Which really means I should be at the grocery but I am here writing to all of you. Preserving these memories for posterity…And still feeling very full.  Of life. And food. I am satiated-at least for a short while-until my heart starts aching again.

 

Thanksgivingkuh Table

I love flowers and feathers!

 

My Hanukkah and New Year’s Plates!

 

Thanksgivingkuh!

Gotta have the turkeys!

Alex and Zoe and childhood friend

Bucknell friends here Teaching for America!

Manservant and Neighbor!

Zoe and Neighbor’s Wife!

Pumpkin Creme Brulee (Pre Torched)

All Gone!

Sugar Donuts

Giada’s Sugar Donuts
Serves 10 very full people

NOTE: Last year I saw these donuts on the Food Network site. I made them then and everyone loved them. This year I suggested them to my daughter who is a donut freak. She thought it would be too messy and time consuming to make them after our big turkey dinner. I convinced her that it would be OK and OK it was. No fuss, no muss. These are truly a winner. I took out a big jelly roll pan and let the dough come to room temp while I was having help doing the dishes. As soon as the counters were cleaned, I started the oil heating. I then threw a tiny bit of flour on the jelly roll pan and using my hands, I flattened the dough and made little donut holes, using a shot glass. I then placed them in the hot oil. 45 seconds on each side and they were finished. (They might not need even that. These donut holes should be very pale and not golden or they will become too crispy.) Zoe was standing by with a large zip lock bag of fine sugar. She threw them in, shook them up and they were ready to be served.

Ingredients:
1 bag of white pizza dough from your favorite market at room temperature
Fine Sugar
Flour (For dusting)
Canola Oil
Olive Oil

Using a large nonstick skillet, pour oil into about a 1 inch depth. Heat to about 350 or until a piece of pizza dough sizzles.

While oil is heating, place your pizza dough on a large jelly roll pan. Dust the pan with flour. Using your hands, flatten the dough until about 1/2″ thick. Cut out rounds with a little shot glass.

Place dough rounds in hot oil and fry about 45 seconds on each side. Do not crowd them. I use a timer. Do not let them brown. Place on paper plate or paper towel to blot off the oil. Throw in a large bag with super fine sugar and coat them well. Serve warm.

These are good all by their lonesome but we served them with pumpkin creme brulee and some Calvados caramel sauce. Everyone sighed.

 

And it was over all too soon!

December Treats:
Gingerbread Waffles
German Apple Pancake
Belgian Liege Waffles
Cranberry Chipotle Wonton Cups
Mushroom Lover’s Pastry
Onion Dip
3 Ingredient Artichoke Dip
Smoked Trout Pate
Savory Sweet Potato Latkes
Not My Mama’s Chicken Pot Pie
Chicken, Artichoke, Mushroom Casserole
Porcini Mushroom Lasagna
My Mother’s Brisket
Boneless Rib Roast and Baked Rice
Hot Brown Sandwich
Sweet and Hot Green Onion Mustard
Fresh Cranberry and Apple Salad
Shortbread Nut Bars
Spritz Cookies
Fool’s Toffee
World Peace Cookies
Chocolate Icebox Toffee Cookies
Shortbread Cookie Cut Outs
Double Chocolate Mocha Macadamia Bark
Chocolate Peanut Butter Bites
Marshmallows
Chocolate Krantz Cake or Babka