If you follow us on Instagram, you know that we love to treat ourselves to donuts! Sweet, crispy, fried dough – what is not to love? One of the most popular Hanukkah desserts is sufganiyot. For those unfamiliar, sufganiyot are Israeli donuts that are traditionally stuffed with jelly. We decided to recreate sufganiyot in our air fryer to lower the high calorie count of this dessert and have used both nutella and jelly as fillings. Admittedly, these bad boys don’t taste exactly like donuts (you really can’t completely recreate that fried taste), but they are flaky, sweet and completely hit the spot after a big dinner. Serve warm with ice cream and we promise you won’t have any complaints. Even Nana (our biggest skeptic) loved these!
Combine the yeast, water and 1 tbs sugar into a bowl. Stir to combine and set aside for 5-10 minutes until the yeast has completely dissolved and the mixture starts to bubble.
Add the remaining 2 tbs sugar, eggs, butter and vanilla and mix all ingredients thoroughly.
Mix in 2 cups of flour and combine the ingredients until a dough has formed. The dough should be a little on the sticky side but still able to hold its shape. If the mixture is too sticky or wet, add 1/4 more flour at a time until you can roll the dough into a ball. Using the same bowl (you don’t need to bother cleaning it out), shape the dough into a ball and set aside, covered, in a warm area to rise for 1 hour.
Heavily flour a hard surface and roll the dough into 1/4-1/2 inch sheet. Using a biscuit cutter or a drinking glass, cut out circles and add them to a sheet pan. Let the cut dough rise for another 30 minutes.
Set your air fryer to 350 degrees. Air fry the donuts for 5 minutes, 2 1/2 minutes on each side. Be sure to flip them half way through.
Once the sufganiyot are cooked and cooled, put the nutella and jelly in piping bags. Puncture the center of the sufganiyot and pipe 1-2 tbs of filling in each donut. You can get creative here and mix and match flavors however you would like. Sprinkle with powdered sugar and serve.
Eight nights of Hanukkah can feel like quite a latke (see what we did there?) To keep the nights feeling fresh we love to mix it up with latke flavors. For our 2019 latke we went the savory route by combining a few different kinds of potatoes and making a Green Goddess sour cream that is pretty much to die for. When brainstorming this year’s latke recipe, we knew we wanted to use sweet potatoes. With brisket as our entrée, we thought that something sweet would be a nice counterbalance to the rich and smoky flavors on the menu. We love these sweet potato latkes and could swim all day in the cinnamon & honey mascarpone. It is so rich and creamy- the perfect accompaniment to sizzling fried potatoes.
Sweet Potato Latkes with Cinnamon & Honey Mascarpone
Our favorite recipe for sweet potato latkes, made extra decadent with a whipped mascarpone topping.
Ingredients For The Latkes
2 lbs sweet potatoes, peeled and cut into wedges
1 yellow onion, peeled and cut into quarters
1/2 cup flour
2 tsp ground cinnamon
2 tsp salt
1 tsp ground ginger
1/4 – 1/2 cup vegetable oil (for frying)
Ingredients For The Mascarpone Topping
1/2 cup mascarpone cheese
1/2 cup sour cream
2 tbs honey
1 1/2 tsp ground cinnamon
1/2 tsp salt
1 pomegranate, seeds removed, for garnish
Make the mascarpone topping. Combine all of the ingredients for the topping (mascarpone – salt) in a medium mixing bowl. Whisk well to combine. Set aside, or refrigerate, until ready to serve.
Make the latkes. Use a food processor with the grater attachment to grate the sweet potatoes, set aside. Use the same attachment to grate the onion; use a cheese cloth or sieve to strain most of the juices out of the onion so that the taste doesn’t permeate through the latkes.
Combine the sweet potatoes, onion, and remaining latke ingredients (through ground ginger) in a large bowl. Mix well with your hands to make sure all of the ingredients are evenly combined.
Heat 2 tbs of the vegetable oil in a large skillet. Portion out about 1/4 of the latke mix and cook about 4-5 latkes at a time in the pan, making sure the pan stays hot. Cook the latkes for about 3 minutes per side, or until they are golden brown, and set aside. Tent with foil to keep warm. Continue this process until all of the latkes are cooked. Serve immediately with the mascarpone topping and pomegranate seeds.
With the exception of 2020, we usually host a big Friendsgiving sometime in November. We change the theme and menu from year to year, but we always have two staple dishes: fried turkey and smoked brisket. With no Friendsgiving on the docket this year and a hankering for brisket, we decided to make it this weekend for Hanukkah. If you are an “egg head” like we are, and into smoking meats, you know that cooking a giant brisket is a labor of love. The entire process from start to finish is close to 18 hours! This recipe is certainly time consuming but the results are more than worth it.
Our fool proof recipe for the best smoked brisket.
1 brisket, somewhere between 12 and 14 lbs
salt and pepper
Big Green Egg starters
1 large bag charcoal
4 large pecan wood barbecue smoking chunks
4 large hickory wood barbecue smoking chunks
barbecue sauce, for serving (optional)
Fill a medium bowl with water. Submerge the pecan and hickory wood chunks and let them soak for 30 minutes to one hour.
Prepare the brisket. Use a meat carving knife to remove any thick or hard pieces of fat from the brisket and discard. Season all sides of the brisket liberally with salt and pepper.
While the wood chunks are soaking, prepare the egg. Fill the egg with charcoal and light three Big Green Egg starters and scatter throughout the charcoal. Open both air vents at the top and bottom of the egg and let the grill heat up to somewhere between 300-325 degrees.
Drain the hickory and pecan wood from the water. When the Egg has reached 300 degrees, add the smoking chips to the charcoal and prepare the Egg for indirect cooking. Let the Egg temperature rise back to 220 degrees for the duration of the smoking.
Smoke the brisket fat side down for about 4 hours, flipping it to fat side up until the thickest part of the brisket has reached an internal temperature of 165 degrees. Once the brisket has reached that temperature, cover it well on all sides with foil. Continue to cook at 220 degrees until the brisket has reached an internal temperature of 200 degrees.
Once the brisket has reached 200 degrees, remove it from the Egg, wrap it in a few towels, and let it rest in a large cooler for anywhere from 1 hour up to 4 hours. Unwrap the brisket and slice it against the grain to serve. Serve with barbecue sauce, if desired.
A few weeks ago we set out to create a dinner menu for our mom’s birthday. We are typically a family that goes out to celebrate birthdays, but in the world of Covid that isn’t possible. We wanted dinner at home to still feel special and celebratory, and settled on a combination of a catered platter of sushi and a few homemade accompaniments. If you know our mom, you know vegetables are always a priority. We set out to make an appetizer Japanese salad, which is one of our favorites when we eat at a sushi restaurant. To make things more seasonally appropriate for a birthday in November we subbed traditional romaine for baby kale and used radishes and rainbow carrots for some color. The key to this salad, and the reason you should bookmark it, is the miso dressing. It. Is. So. Good. It is the perfect mix of umami, tangy, and savory flavors that bring all of our favorite Japanese flavors to the forefront. We double this recipe so that we can have it as a pantry ingredient. In addition to this salad, it is great drizzled over roasted vegetables, grilled steak, or tossed with chilled noodles.
A delicious winter salad with a miso dressing that you’ll want to have over and over again.
Ingredients for the Salad
6 cups lightly packed baby kale, stems removed
4 rainbow baby carrots, peeled with a julienne peeler
4-5 large radishes, thinly sliced and stem discarded
1 avocado, cut into large segments
2 scallions, sliced on a bias
Ingredients for the Dressing
1/4 cup white miso
1 tbs soy sauce
1 large cloves of garlic, roughly chopped
1 tbs fresh ginger, peeled and roughly chopped
2 tbs rice vinegar
2 tbs sesame oil
1/4 cup water
1/3 cup avocado oil (or any neutral oil)
Make the salad by preparing all of the vegetables and layering them in the order they are listed on a serving platter.
Make the dressing by combining the miso – water in a blender until the garlic and ginger are mostly smooth. With the blender running, add the avocado oil in a steady stream until it has been fully combined with the rest of the dressing. If the dressing too thick for your liking, add another 1-2 tablespoons of water to get it to the thickness you desire .
Drizzle the dressing over the salad and serve immediately.
Cornbread is one of our go-to winter side dishes. After experimenting with different ways to prepare cornbread we have settled that the best way to cook cornbread is in a cast iron pan. Pouring creamy batter into a scorching hot pan gives it an instant crust and a chewy center which screams “dunk me in chili!” There are plenty of great cornbread mixes out there, but if you’re looking to put some extra love into it, make it from scratch. Minus the buttermilk and the cornmeal, you probably already have most of these ingredients in your pantry. We love serving it hot out of the oven with homemade honey butter.
Our favorite homemade cornbread recipe that puts a box mix to shame.
2 3/4 cups buttermilk
2 cups yellow cornmeal
1 3/4 cups all purpose flour
3 tbs brown sugar
2 1/4 tsp baking powder
3/4 tsp baking soda
1 1/2 tsp salt
5 tbs melted butter, divided
Preheat oven to 425 degrees. Place the cast iron pan in the oven while you make the batter.
Whisk the eggs and buttermilk together in a small mixing bowl. Whisk the cornmeal, flour, brown sugar, baking powder, baking soda, and salt in a second large bowl. Add the buttermilk to the dry ingredients and stir until just combined.
Remove the pan from the oven place the butter in the pan. Put it back in the oven for a minute or two, or until it is completely melted. Add the batter to the pan and cook the cornbread for approximately 25 minutes, or until a toothpick comes out clean from the center.
Carefully remove the cornbread from the oven and serve it hot with butter.
If you have been following along with us at Tuck & Tate, you know we love a good brunch situation. Our easy, go-to brunch menu includes a savory egg dish, a sweet dish, and either a fruit salad or a vegetable salad. When it comes to the sweet section, we love a good baked french toast. We have made this Cinnamon Apple Baked French toast a few times now, and the dish is always a crowd pleaser. Thick slices of challah, a sweet and cinnamony batter, all topped with a thick layer of baked apples. A winter dream dish! While tasting decadent, we have modified the ingredients from a traditional baked french toast with some healthy substitutes. We like serving dishes that taste sweet but won’t leave us in a sugar coma after eating. It has the perfect balance of flavors that will have everyone asking for seconds.
A decadent brunch dish that will satisfy any sweet tooth.
French Toast Ingredients
1- 1lb challah, crust removed and sliced, left out on a counter to dry out
1 1/2 cups oat milk or milk of choice
1/2 cup heavy cream
1/2 cup maple syrup
1 tsp vanilla extract
2 tsp cinnamon
1 tsp ground ginger
pinch of salt
Baked Apple Ingredients
3 tbs butter
3 large apples, peeled and sliced
1/4 cup brown sugar
1 tsp cinnamon
1/2 tsp ground ginger
1 tsp vanilla extract
Preheat the oven to 350 degrees.
In a large bowl, mix together the all of the ingredients for the french toast batter with the exception of the challah (eggs – salt). Whisk well to combine. Set aside.
Make the apples. Heat a large sauté pan over medium-high heat. Add the butter to the pan and get it nice and melted. Add the apples and remaining apple ingredients (through vanilla extract). Toss well and let the apples cook until they are softened but not flimsy, about 4 minutes. We like them to have a little bit of texture after they are baked. Turn the apples off the heat and set aside.
Spray a 9 x 11 baking dish with cooking spray. Dip the pieces of challah into the french toast batter covering both sides of the slice. Layer the challah slices into the baking dish. You want to have a mostly uniform layer and be sure the bottom of the baking dish is fully covered. Pour any extra batter over the top of the challah.
Add the apples on top of the challah in an even layer. Cover the baking dish with a sheet of foil and bake in the oven for 30-35 minutes. Serve with maple syrup, our Bourbon Salted Caramel, or cinnamon whipped cream, if desired.
We had good friends over for brunch a few weekends ago and went to work brainstorming a delicious menu. It’s so easy to gravitate towards the same recipes over and over, so we wanted to break out of our shell and mix things up! For the main dish of our brunch menu, we chose to go with this Cheesy Hash Brown Casserole instead of shakshuka or quiche. We have thrown the whole kitchen sink in this bad boy, so has protein, carbs, and veggies all in one. We cut back on some of the cheese content compared to other recipes, so while indulgent, it isn’t as calorie heavy as some of the other recipes that you will find online. It’s a great anchor for any brunch menu, as you can mix and match the “add in” ingredients to suit any flavor profile you want to match!
A perfect anchor for any brunch menu. Feel free to mix and match the add ins with your favorite ingredients.
1 lb Italian sausage or breakfast sausage of your choice
1 tbs olive oil
1 small yellow onion, diced
2 bell peppers, seeds and stem removed and diced
1 cup low fat cottage cheese
1 cup sour cream
2 tsp garlic powder
3 russet potatoes, peeled and grated
1 3/4 cups shredded Mexican cheese blend
4 oz green chiles
salt and pepper to taste
Preheat the oven to 375 degrees. Spray a large pyrex baking dish with cooking spray.
Heat a large skillet over medium high heat. Add the sausage to the pan and brown on all sides, for roughly 6 minutes. Remove the sausage from the pan and set aside on a cutting board.
Add the olive oil and diced onion to the pan. Cook the onions until they start to caramelize, about 4 minutes. Chop the sausage into bite sized pieces and add it back into the pan with 3/4 of the bell peppers. Cook until the sausage is cooked through and the peppers have softened, another 5 minutes. Remove from the heat.
Make the egg mixture. In a large mixing bowl, whisk together the eggs, cottage cheese, sour cream, and garlic powder. Add the grated potatoes and 1 cup of the cheese. Season to taste with salt and pepper. If you are worried that it isn’t seasoned enough, you can pull a bit of the mixture out and fry it in a pan to taste. Add the green chiles and sausage mixture to the egg and potato mixture, mix well to combine.
Pour the mixture into your baking dish and spread everything into an even layer. Top with the remaining shredded cheese and bell peppers, cover with foil, and bake for 45 minutes. Remove the foil after 45 minutes and bake another 10 minutes to melt the cheese. Wait a few minutes out of the oven before serving so that the casserole can set. Serve with hot sauce, if desired.
Happy Cyber Monday! We thought we would share some of our favorite gifts and products for your favorite foodie friends if you are still doing some shopping this holiday season. Most of our friends and family love cooking as much as we do, and for the people in our lives that don’t cook, who doesn’t love being a certified taste tester? Below is a list we have compiled of some of our favorite finds this holiday season. We are trying to shop small this year, and posted in our Instagram stories yesterday about some of our favorite small owned businesses. We have included those links below in case you missed it.
Milk Street – Tuesday Nights – We were gifted this cookbook from a friend and have loved every. single. recipe. This is the cookbook to help get you out of a cooking rut and mix up your everyday cooking repertoire. The recipes have a lot of Asian influences and are broken into categories like “fast, faster, and fastest” so that you aren’t in over your head when dinner needs to be on the table in a hurry. We have purchased this book several times for others as gifts and will continue to do so throughout the holiday season.
Downtime: Deliciousness at Home: A Cookbook – this is a cookbook by Nadine Redzepi. She is the wife of Rene Redzepi, the head chef of Noma in Copenhagen, which is ranked year after year as one of the best restaurants in the world. What does a person make for dinner when your husband makes some of the best food in the world? Some pretty spectacular recipes, it turns out. This is a great gift for people who are into cooking and are willing to spend some time in the kitchen. She uses simple techniques and deluxe ingredients to give a fresh spin on “home cooking”.
Small Business and Local Favorites for Our Denver Readers
Robin’s Bakehouse – Robin makes the best cakes and cookies in Denver, CO. She was the baker for both of our amazing rehearsal dinner and wedding cakes.
Primrose & Poppy Bagel – If you are in the Denver Tech Center, check out Primrose & Poppy Bagel. This couple has turned quarantine into a business opportunity making fresh, steamed bagels. They are offering gift baskets over the holidays making the perfect gift for Hanukkah.
Quantum Cream – This snack is the perfect stocking stuffer. This is freeze dried, dairy – free ice cream that eats similarly to ice cream. It is mess free for all you busy moms looking to give your kids a treat!
Foxbloom Coffee – Coffee that is locally roasted in Seattle. There are a ton of unique options for different flavors and endless information on coffee culture and process.
Kream Kimchi Co – Another Covid company, Kream Kimchi is bottling up the owner’s families recipe with both traditional and vegan options.
Infinite Monkey Theorem – One of our favorite Denver based wineries. You can get wine in cans which we find to be the most jolly of stocking stuffers for your friends 21 and over.
Craft Alley – A unique collection of craft beers that you can have shipped to your house. Not sure where to start? They offer a monthly membership which includes 4 personalized beers selections.
Goody GetRight – Fresh baked bread and pastries delivered locally in Denver, CO. Watch this website closely as they take orders weekly and tend to sell out pretty quickly. They also sell a variety of plants which would make great gifts for your green-thumbed friends.
Blonde Beards Buffalo – A first of its kind craft buffalo sauce. We discovered this brand at a farmers market and have been obsessed ever since. Great flavor and the perfect amount of punch. This is a great stocking stuffer for those you know who love a little heat.
While the days of traveling for the sake of good food seem like a distant memory, there are some great experiences and products that you can gift your foodie friends to help bring the best of the food world into the comforts of home.
Goldbelly – one of our favorite food gifts to give loved ones for special occasions. Goldbelly is a food ordering service that ships delicacies from around the country. Missed out on that trip to Portland, Maine this year? You can have lobster rolls shipped to your doorstep from some of the best restaurants in New England. Craving barbecue from Kansas City? Banana Pudding from Magnolia Bakery in NYC? These are just a few of the gifts we have given during quarantine and they have always been a big hit. You can schedule a delivery for a fun date night in, or give a gift card so that your recipient can indulge on the date of their choosing.
Master Class– a great gift for someone who is looking to level up their culinary skills while they are at home. Master Class brings some of the world’s best chefs into our kitchens at home for a detailed, twelve segment cooking course on the the subjects they specialize in. Some of the chefs featured include Gordon Ramsey, Thomas Keller, Dominique Ansel, and Alice Waters. They have reformatted the way that classes are purchased, which means you can gift a full year of access to the program instead of narrowing down to just one featured chef. They have new classes like wine appreciation, cocktail mixology, and even gardening, so there is something for everyone!
Gadgets, Cookware, & Home
Uncommon Goods– a great shop for unique serving pieces, customizable items, and unique gifts. This is a great place to start shopping if you are in a rut with people on your list. They particularly have great ideas for the men in our lives, which we tend to struggle gifting. We have our eyes on their cheese boards, tea drops, and barbecue accessories for gifts we are giving this year.
The Instant Pot – we love our Instant Pots and have used them in a number of recipes for Tuck & Tate in the past year. They go on mega sale this time of year on Amazon and are a good gift for any foodies in your life. We also suggest pairing the Instant Pot with an Instant Pot Cookbook– even an experienced cook will need some guidance getting familiar with a new cooking device, and this really helps ease the transition so that they get good results right away!
Food52 – another go-to for some of the prettiest kitchen products on the market like these non-stick pans. Food52 has recently collaborated with Nordstrom, so if you are a cardholder there, you can pick up these products and get extra shopping points.
We love Thanksgiving leftovers as much as the next person, but we find that half the fun of eating all the leftovers is creating new recipes to “reinvent” what we have in the refrigerator. Last year, we cured our Thanksgiving hangovers with an epic leftover breakfast. Knowing that this year is going to be more low key than other years, we decided to go a more traditional route with these leftover turkey sandwiches. We love the mix of the cranberry sauce and barbecue- a combination that might sound a little funky but is the perfect blend of tangy and sweet. We added lots of arugula for a nice peppery freshness and onion for a little zip. The result is the perfect turkey sandwich, and a great way to use up your Thanksgiving leftovers!
One of our favorite way to reinvent and use up all of those Thanksgiving leftovers!
8 slices sourdough bread, toasted
1 lb leftover turkey, thinly sliced
1/3 cup leftover gravy
1/4 cup bbq sauce
1/4 cup mayonnaise
1/4 cup leftover cranberry sauce
4 thick sliced sharp cheddar cheese
1 heaping cup arugula
1/4 red onion, thinly sliced
Heat the gravy, turkey, and 2 tbs water in a skillet over low heat, just until the turkey is heated through.
Mix the bbq sauce and mayonnaise together in a small bowl.
Assemble each sandwich by spreading the bbq mayo on one piece of sourdough and cranberry sauce on the other. Layer 1/4 lb turkey, a slice of cheddar, arugula, and red onion onto each sandwich. Serve immediately.
We always like to have a cocktail for Thanksgiving to help get in the spirit for our favorite holiday. There is something about a signature cocktail that sets a nice tone for the evening and is always a mood booster. Even though we aren’t having guests for Thanksgiving this year, feeling “in the spirit” is more important than ever. What better way to kick off a holiday with a bang than a morning Caramel Apple Mimosa? We’ve combined our love of bubbly champagne, our fall favorite apple cider, and a dash of caramel vodka for a sweet, decadent mimosa. It’s a great beverage to jumpstart Thanksgiving morning and makes a great dessert night cap for later at night.
If you are dipping the champagne flutes in caramel, put a few tablespoons of caramel onto a plate or a flat bowl and dip each glass rim into the caramel. Let it set for a minute before adding the cocktail.
In a pitcher, combine the apple cider, vodka, and lemon juice. Give it a good stir before dividing evenly amongst the champagne flutes.
Fill the rest of each champagne flute with champagne. Serve immediately.