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When Fany Gerson's grandparents left Russia early last century they had no idea their Hanukkah table someday would be filled with chili-spiked latkes.
"It's definitely a modern thing," says Gerson, a native Mexican who also is Jewish. And latkes are just the beginning.
The pastry chef and author of "My Sweet Mexico" (Ten Speed Press, 2010) merges her cultures at every opportunity: the Hanukkah jelly donuts called "sufganiot" get filled with guava and mango; Mexican coconut sweets called "cocadas" stand in for macaroons. Matzo ball soup is garnished with cilantro, chilies and limes.
And Passover gefilte fish? Pan-fried in a tomato-chili sauce.
Milk Fudge
Start to finish: 3 hours (1 hour active)
Makes 24 pieces
Two (14-oz.) cans condensed milk
12-oz. can evaporated goat's or cow's milk
6 Tbsps. unsalted butter
2 tsps. vanilla extract
Pinch of salt
Lightly coat a 9-by-9-inch baking pan with cooking spray. Line the bottom of the pan with parchment paper or foil, leaving about a 1-inch overhang on all sides.
In a medium saucepan over medium heat, combine the condensed milk, evaporated milk, butter, vanilla and salt. Heat, stirring continuously with a wooden spoon or heatproof spatula, until the mixture has thickened and starts pulling away from the sides of the pan, 30 to 40 minutes. When ready, it will slide easily out of the pan when tilted.
Pour into the prepared pan and allow to set, about 2 hours. Cut into rectangles or desired shapes.
Flavor variations
Here are easy ways to modify the milk fudge recipe to produce a variety of flavors and colors.
CHOCOLATE: Add 6 tablespoons of cocoa powder.
LIME: Leave out the vanilla. Once the mixture has been removed from the heat, add 1 teaspoon of grated lime zest, 1 tablespoon lime juice and a few drops of green food coloring. Add the ingredients slowly and stir well.
COFFEE: Add 2 teaspoons of coffee extract.
— COCONUT: Replace the evaporated milk with an equal amount of coconut milk.
TEQUILA: Once the mixture is removed from the heat, add 1 tablespoon of white or reposado tequila. Be sure to add it slowly and stir well.
A great variety of flavors can be enjoyed with this milk fudge recipe from Fany Gerson's 'My Sweet Mexico.' (AP photo)
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