WALT DANLEY RE ALT Y Arizona’s Luxury Real Estate Company Phoenix Sophisticated elegance and clean, contemporary lines make up the corner- stone of this remarkable property situated in a premier Phoenix location with spectacular views of Camelback Mountain and the Praying Monk. 4BR | 4.5BA | 4,200 SF | $3,250,000 Libby Cohen 602.291.1446 RE ALT Y Walt Danley 480.991.2050 WaltDanley.com Arcadia This beautifully designed Hilker home encompasses every aspect of mod- ern living. Recently renovated in 2015, this split floor plan home blends a palette of both elegant and practical finishes. 6BR | 8BA | 6,916 SF | $2,795,000 Jack Luciano/Raul Siqueiros 480.824.1717

4710 N. 5th St. | Phoenix, AZ 85012 | www.xcp.org | 602-277-3772 Photo by chadwickfowler.com Discover your talents. Discover your future. Discover you. : : www.xcp.org Entrance Exam Saturday, Jan. 9, 2016, 7:30 a.m. $50 Testing Fee, No Reservations required Make-Up Entrance Exam Saturday, Jan. 23, 2016, 7:30 a.m. $50 Testing Fee, Reservations requested, Call 602-277-3772 x3112 for reservations Dates to remember Page 29 December 2015 Sugar & Spice Doughnuts Start to finish: 40 minutes Servings: About 12 doughnuts and 12 doughnut holes • 3 1/3 cups all-purpose flour, plus extra for rolling • 2 teaspoons baking powder • 1/2 teaspoon fine salt • 1 1/2 cups sugar, divided • 1/2 teaspoon plus 1 tablespoon apple pie spice or ground cinnamon • 2 large eggs, at room temperature • 3 tablespoons vegetable shortening or unsalted butter, melted and cooled slightly • 1/2 teaspoon finely grated lemon zest • 1/2 cup plus 1 to 2 tablespoons seltzer water • vegetable oil, for frying In a medium bowl, whisk together the flour, baking powder, salt, 1 cup of the sugar, and 1/2 teaspoon of the apple pie spice until well mixed. Using shallow dish, stir the remaining 1/2 cup sugar and 1 tablespoon apple pie spice together. Set aside. Using a large bowl, whisk the eggs, melted shortening, lemon zest and 1/2 cup seltzer water together until smooth. Stir in the flour mixture. Add the remaining seltzer water, a teaspoon at a time, just until the dough comes together in a soft and shaggy ball. On a generously floured cutting board, turn the dough out. (It will be a bit sticky.) Sprinkle the top of the dough with flour and pat out until it is about 3/8-inch thick. Using a 3-inch round cookie or biscuit cutter cut out as many circles as possible, then with a 1-inch round cutter cut out doughnut holes from the center of each larger circle. Reserve the doughnuts and holes. Gather the scraps together and pat them out again to 3/8-inch thickness. Continue to cut doughnuts and doughnut holes, reworking the scraps, until all the dough is used. Fill a heavy bottomed pot or Dutch oven with 2 inches of vegetable oil. Heat pot over medium- high heat until a deep frying thermometer inserted in the oil reaches 375 F. Working in batches, fry the doughnuts and holes until golden brown, about 2 to 3 minutes, turning occasionally. Transfer to a paper towel-lined baking sheet to drain and cool slightly. Using the shallow dish with the spiced sugar, roll the doughnuts and holes while still warm, until well coated. (Recipe from Food Network Kitchens ) Killer Potato Latkes • 1 pound Yukon Gold potatoes, peeled and cut into 2-inch chunks • sea salt • 2 pounds baking potatoes • 1 large onion, finely diced • 2 large eggs, lightly beaten • 1 cup matzo meal • 1/2 teaspoon freshly ground white pepper • 2 teaspoons salt, plus more for sprinkling • vegetable oil, for frying • applesauce, crème fraîche, smoked salmon, salmon roe and dill sprigs, for serving In a medium saucepan, cover the Yukon Gold potatoes with cool water, season generously with salt and bring to a boil. Cook the potatoes until tender, about 15 minutes. Drain well and immediately pass the potatoes through a ricer into a large bowl. Working quickly, peel and grate the baking potatoes on the large holes of a box grater into a medium bowl. Press with a clean kitchen towel to remove excess moisture. Add half of the grated potatoes to the riced potatoes. Transfer the remaining grated potatoes to the bowl of a food processor. Add the onion and pulse until the potatoes and onions are very finely chopped. Transfer to a fine-mesh sieve and press with the back of a spoon to extract as much liquid as possible. Add the potato-onion mixture to the large bowl containing the first potato mixture. Stir in the eggs, matzo meal, white pepper and 2 teaspoons of salt. In a large, heavy skillet, heat 1/4 inch of oil until shimmering. Working in three batches, spoon 1/4 cup of the potato mixture into the oil for each latke; press slightly to flatten. Fry over moderate heat, turning once, until the latkes are golden and crisp on both sides, about 7 minutes. Drain the latkes on a paper towel-lined baking sheet and sprinkle lightly with salt. Serve with applesauce, crème fraîche, smoked salmon, salmon roe and dill. Make Ahead The fried latkes can be kept at room temperature for up to 4 hours. Reheat them on a baking sheet in a 375 F oven for about 5 minutes, or until warmed through and crisp. (Contributed by Andrew Zimmern to Food and Wine Magazine ) Horseradish-Crusted Brisket With Carrots Start to finish: 5 hours 15 minutes Servings: 6-8 For the brisket: • 5 to 6 pounds point-cut beef brisket • Kosher salt and freshly ground pepper • 3 to 4 tablespoons all-purpose flour • 2 tablespoons extra-virgin olive oil • 5 large Spanish onions, cut into thin wedges • 8 cloves garlic, smashed • 3/4 cup tomato paste • 3 cups (1 bottle) full-bodied red wine • 1 cup water • 1 teaspoon sugar • 4 leafy inner stalks celery • two 6-to-8-inch sprigs fresh rosemary • 2 bay leaves • 1 pound carrots, halved crosswise • For the crust: • 1 clove garlic, smashed • Kosher salt • one 6-ounce piece fresh horseradish, peeled • 1/2 cup fresh parsley, roughly chopped • 2 to 3 tablespoons Dijon mustard Heat oven to 350 F. Generously season the brisket with salt and pepper, then in a large bowl, coat with the flour. In a large Dutch oven, heat the olive oil over medium-high heat. Brown the brisket on all sides, about 10 minutes. Add the onions and 2 teaspoons salt to the pot and cook, stirring, until soft, about 5 minutes. Add the garlic and cook, stirring, until the onions are caramelized, about 10 more minutes. Add the tomato paste and cook about 5 more minutes. Add the wine and 1 cup water, scraping up the browned bits from the bottom of the pot. Stir in the sugar. Reduce the heat to maintain a low simmer. Tie the celery, rosemary and bay leaves together with kitchen twine and add to the pot along with the brisket and carrots. Cut a round of parchment paper to fit inside the pot; place directly on top of the liquid, then cover with the lid. Transfer to the oven and cook for 3 hours and 30 minutes. Meanwhile, make the crust. Mince and mash the garlic with 1 teaspoon salt. Coarsely grate the horseradish. Chop the parsley with the horseradish and garlic paste until the mixture is moist. Remove the pot from the oven, discard the parchment and transfer the meat to a rimmed baking sheet. Increase the oven temperature to 375 F. Brush the top of the brisket with the mustard, then pat with the horseradish mixture. Return the meat to the pot and bake, uncovered, until the crust is golden, 30 to 35 minutes. Transfer the brisket to a cutting board. Discard the celery-herb bundle and skim the fat from the braising liquid; thin the remaining liquid with water, if desired. Slice the meat against the grain. Serve with the carrots, onions and braising liquid. (Recipe from Food Network Magazine ) Create a holiday menu inspired by the Festival of Lights