- phyllis Dec 6, 2004 03:36 PM
I'm looking to bake and bring something to the office for Channukah, but potato latkes won't do for an AM staff meeting, and I'm afraid sufganiot will get soggy if I make them the night before and schlep them to work. Can anyone suggest an alternative home made treat for about 25-30 people. Thanks in advance and a Freilicheh Channukah!
You can buy cookie cutters with shapes of dreidels and menorahs etc. and make any type of cookie.
A Freilicheh Chanuka to all fellow Chowhounders.
Phyllis, I would go with the sufganiot. Afterall, when you think of Channuka it's either latkes or sufganiot. I think what would make them soggy is letting the powdered sugar sit on them. Why don't you try making it and putting the sugar on at work. My mother-in-law used to make the Channuka chagigot on motzei Shabbos. She would buy the sufganiot before Shabbos and then stick them in the microwave for a few seconds (make sure you don't dry them out and overheat the jelly inside--this happens fast) to freshen them up along with a dusting of powdered sugar. We all licked our fingers at the end.
Personally, I'd be nervous about how souvganiot would hold up overnight. I wouldn't know how to store them so they'd retain a fresh taste without getting greasy or squished and gummy.
I'm one of those people that believe that latkes are a fine breakfast food, if you're able to reheat them. Nothing wrong with fried potatoes in the morning, and the fine addition of applesauce adds a fruity touch. Of course, I'm from the school that believes that latkes are good morning, noon and night.
Time to go to the gym.
Phyllis, It's apparent your a working gal like me. Make your life easy...get up a little earlier and go to your local kosher bakery and get the sufganiot fresh. You won't have to worry about them being soggy. Your co-workers will appreciate it just the same and you won't have to spend hours over a hot frying pan. Some bakeries also make mini sufganiot.