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Chanukah Recipes for your Feast of Light Celebration. From Challah to Latkes, to doughnuts, apple sauce, and cheesecake!! Enough for all 8 days!

CHANUKAH RECIPES DISK 116

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CELERY ROOT LATKES

CHALLAH BRAID

CHALLAH (STAR SHAPED)

CHANNUKAH CANDLE SALAD 1

CHANUKAH CANDLE SALAD 2

CHOCOLATE CHALLAH

CHOCOLATE-HAZELNUT MINI-SUFGANYOT

CLASSIC POTATO LATKES

DOUGHNUTS (“SUFGANIYOT”)

DREIDEL CAKE

DRIED FRUIT COMPOTE

FRUITED WILTED SPINACH SALAD

FUDGY HANUKKAH CAKE

GREEN BEANS IN YELLOW PEPPER BUTTER

HANUKAH BRISKET

HANUKAH ROLY POLY

HANUKKAH COOKIES

HANUKKAH FRYING PAN COOKIES (SOOFGANYOT)

HAZELNUT COOKIES

HOLIDAY PISTACHIO CUTOUTS

HONEY-PISTACHIO TART

PEPPERED BEEF BRISKET MARSALA

POTATO-HORSERADISH LATKES

POTATO LATKES

ROAST CHICKEN WITH LEMON ZEST AND GREEN OLIVES

RUGELACH

RUMANIAN FRIED NOODLE PUDDING

STUFFED BEEF BRISKET

SUFGANYOT

SUGAR COOKIES

SWEET POTATO AND CURRANT LATKES

TASTY POTATO LATKES

VEGETABLE LATKES

WHOLE WHEAT CHALLAH

 


 

CHALLAH BRAID         > Back to Top <

The recipe calls for margarine instead of butter to make the bread kosher for Jewish celebrations.

2 packages active dry yeast
2 tablespoons brown sugar
1-1/2 cups warm water (105° F to 115° F)
Pinch ground saffron
6 to 7 cups all-purpose flour
2 eggs
2 egg whites
1/3 cup margarine, softened
1-1/2 teaspoons salt
1 egg yolk
1 teaspoon sesame seeds

Dissolve yeast and sugar in 1/2 cup of the warm water. Let stand until bubbly. Combine saffron and remaining 1 cup water; add to yeast. Stir in 2-1/2 cups of the flour, 2 whole eggs, 2 egg whites, margarine, and salt. Beat with an electric mixer on low speed for 30 seconds; beat on high speed 3 minutes. Stir in as much of the remaining flour as you can. Turn dough out onto lightly floured surface. Knead in enough of the remaining flour to make moderately soft dough (3 to 5 minutes). Place in greased bowl. Cover; let rise in a warm place until nearly double (about 1 hour). Punch dough down. Cover; let rest 10 minutes.

Divide dough in half. Shape half of the dough into three 18-inch-long ropes. On a greased baking sheet, loosely braid (begin in center and work toward ends). Moisten and seal ends.

Set aside one-third of remaining dough. Shape the two-thirds portion of dough into three 14-inch-long ropes. Braid and seal ends. Moisten top of 18-inch braid. Place 14-inch braid on top. Shape remaining one-third portion of dough into three 12-inch-long ropes. Braid and seal ends. Moisten top of 14-inch braid. Place 12-inch braid on top. Cover loosely; let rise until double (about 30 minutes).

Combine egg yolk and 1 tablespoon water. Brush on loaf; sprinkle with seeds. Bake in a 375° F oven 35 to 40 minutes or until bread sounds hollow when lightly tapped. Cover loosely with foil the last 10 minutes, if necessary, to prevent over-browning. Cool on rack. Makes 1 loaf of challah (20 servings).

Make-ahead tip: Bake and cool bread. Wrap in foil and place in a freezer container or large freezer bag; seal, label and freeze up to 1 month. Thaw 1 hour at room temperature before slicing.

 


 

POTATO LATKES         > Back to Top <

5 large potatoes, peeled
2 onions
2 eggs
3/4 cup matzoh meal
2 tsp salt
dash pepper
1/4 cup oil for frying

*Peanut oil cause it has the highest flashpoint and can cook hottest.

Grind potatoes, onions and eggs finely together in food processor. Mix with matzah meal, salt and pepper.

Heat 1/4 cup oil in 10-inch skillet. Fry large serving-spoon globs for approximately 5 minutes until golden brown.  Turn over and fry on other side for 2 to 3 minutes.  Drain on absorbent paper.  Serve with applesauce, sour cream or sugar.

 


 

DOUGHNUTS (“SUFGANIYOT”)         > Back to Top <

2 ounces yeast
1 cup warm water
1/2 cup sugar
1 teaspoon vanilla
1/2 cup margarine, melted
3 eggs
5 cups flour
jelly for filling
powdered sugar

Mix all ingredients into a soft dough.  Let rise for 2 hours.  Punch down and roll out.  Cut into 3-inch rounds. Fill half the rounds with jelly, and wet the edges.  Top with another circle and seal well.  Let rise at least 20 minutes.  Fry in very hot oil.  Lift out with a slotted spoon and drain.  Dust with powdered sugar.

 


 

CELERY ROOT LATKES          > Back to Top <

One food that has become closely associated with the Hanukkah celebration is the potato pancake-- called latke in Yiddish.

1 large celery root (about 3/4 pound)
2 medium potatoes (about 3/4 pound)
3 tablespoons olive oil
2 beaten eggs
2 cloves garlic, finely minced
1/2 teaspoon salt
2 tablespoons cooking oil
Sour cream or applesauce

Peel and finely shred celery root and potatoes together into a large mixing bowl. Stir in olive oil, eggs, garlic, and salt. Using 1/3 cup mixture for each latke, press mixture into patties about the size of the palm of your hand, squeezing out excess liquid.

In a large skillet heat oil over medium-high heat. Carefully slide patties into hot oil. Cook over medium-high heat about 2 minutes or until latkes are golden brown, turning once.

Repeat with remaining batter. Add additional oil during cooking, as needed. If necessary, reduce heat to medium to prevent over-browning. Drain on paper towels and keep warm. Serve with sour cream or applesauce, if desired.

Makes about 10 latkes. Nutrition information is given per latke with 1 teaspoon of sour cream.

 


 

CHANNUKAH CANDLE SALAD          > Back to Top <

2 Bananas
4 Slices canned pineapple
4 Orange gumdrops
4 Strips green pepper
Lettuce
Mayonnaise

VARIATION #1
2 Red apples

VARIATION #2

Asparagus tips
Lettuce
Carrots
Water cress
Olives
Radishes
Parsley
French dressing

Cut bananas in half and remove tips.  Stand upright in pineapple centers. Top with gumdrop to represent flame. Pour a little mayo. from tip of each candle to represent melted wax. Arrange strip of pepper for handle, making a loop fastened into pineapple at base of candle.

VARIATION #1:  Cut red apples in 2 without paring and remove cores. Set a half banana into center to represent candle, top with gumdrop and pour mayonnaise down side of candle.

VARIATION #2:  Use canned asparagus tips for candles. Arrange flat on a flattened lettuce leaf or finely shredded lettuce. Make tips of carrot to represent flame, garnish with water cress, olives, radishes, and parsley. Serve with French dressing.  Serve individually or arrange on a long platter.

 


 

CHANUKAH CANDLE SALAD 2          > Back to Top <

6 Hard boiled eggs
14 Asparagus spears
Paprika
Black or Green olives

Put whites of the eggs through a coarse sieve and spread solidly on a large flat platter as the background.  Lengthwise across center of platter place 3 asparagus end to end.  Using this as a base, place 8 asparagus vertically to represent the 8 candles.  To form the base of Menorah, place under the lengthwise line of tips, in the center, 2 half pieces of asparagus, side by side vertically, and underneath these, one asparagus horizontally. Mash yolks with butter or mayonnaise and form into tiny balls, with a point at one end to represent the tip o f the flame. Sprinkle with paprika and place atop the 8 asparagus candles.  Use remainder of yolks alternately with the olives to form a frame around the edge of the platter.

 


 

CHOCOLATE CHALLAH          > Back to Top <

Jewish holidays that fall on a Sabbath often include a sweet challah (HAH-luh) in their celebration, as a symbolic way of ensuring a sweet year. Dates, nuts, and orange peel add just the right twist for this traditional braided bread of the Sabbath.

2-3/4 to 3-1/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 package active dry yeast
3/4 cup soy milk
1/2 cup sugar
1/4 cup margarine (at least 80 percent vegetable oil)
1/2 teaspoon salt
1 egg
1/2 cup chopped pecans
1/4 cup chopped pitted dates
1 tablespoon finely shredded orange peel
Three Glazes (see recipe below)

In a large mixing bowl stir together 1 cup of the flour, cocoa powder, and yeast; set aside.

In a medium saucepan heat soy milk, sugar, margarine, and salt just until warm (120° F to 130° F) and margarine almost melts. Add milk mixture to flour mixture. Add egg; beat with an electric mixer on low to medium speed for 30 seconds, scraping the side of the bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in pecans, chopped dates, and orange peel. Stir in as much of the remaining flour as you can.

Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (about 4 minutes). Shape dough into ball. Place in a lightly greased bowl; turn once to grease the surface. Cover and let rise in a warm place until double in size (about 1-1/2 hours).

Punch dough down. Turn dough onto a lightly floured surface. Divide dough into thirds. Cover and let rest for 10 minutes. Shape each portion of dough into a 16-inch-long rope (3 ropes total). Place the ropes about 1 inch apart on a lightly greased baking sheet.

Starting in the middle of ropes, loosely braid by bringing the left rope under the center rope. Next bring right rope under the new center rope. Repeat to the end. On the other end, braid by bringing alternate ropes over center rope. Press ends together to seal; tuck under. Cover; let rise in a warm place until nearly double (about 1 hour).

Bake in 325° F oven about 35 minutes or until bread sounds hollow when lightly tapped. (If necessary, cover loosely with foil the last 10 to 15 minutes of baking to prevent over-browning.) Remove from baking sheet.
Cool on wire rack; drizzle with Three Glazes. Makes 24 servings.

Make-ahead tip: Prepare challah but do not glaze. Wrap in foil and place in large freezer container or 2-gallon plastic freezer bag. Seal, label, and freeze up to 1 month. Thaw 2 hours at room temperature before glazing.

Three Glazes: In a medium mixing bowl stir together 1-1/2 cups sifted powdered sugar and 4 teaspoons softened margarine. Add enough warm water (1 to 2 tablespoons) to make icing of drizzling consistency. Divide icing evenly into 3 portions.

To 1 portion, stir in 1 teaspoon unsweetened cocoa powder, adding more warm water 1 drop at a time, if necessary, until icing is of drizzling consistency. For another portion, combine 1/4 teaspoon instant coffee crystals and a few drops hot water until coffee is dissolved. Add coffee mixture to powdered sugar mixture, adding more warm water a drop at a time, if necessary, until mixture reaches drizzling consistency. Leave the third portion white. Use to glaze the bread.

 


 

CHOCOLATE HAZELNUT MINI-SUFGANYOT          > Back to Top <

During Hanukkah in some Israeli communities, vendors sell sufganyot by the basketful. Try this recipe for yourself.

3-1/4 to 3-1/2 cups all-purpose flour
2 packages active dry yeast
1/2 teaspoon ground cinnamon
1 cup water
1/3 cup granulated sugar
2 tablespoon cooking oil
1/2 teaspoon salt
1 egg
1/2 teaspoon vanilla
1/4 cup chocolate-hazelnut spread, such as Nutella
Cooking oil for deep frying
Sifted powdered sugar

In a large mixing bowl stir together 1-1/4 cups of the flour, the yeast, and cinnamon; set aside.

In a medium saucepan heat and stir water, sugar, cooking oil, and salt just until warm (120° F to 130° F). Add oil mixture to flour mixture; add egg and vanilla. Beat with an electric mixer on low to medium speed for 30 seconds, scraping the sides of the bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.

Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease the surface of the dough. Cover and let rise in a warm place until double in size (about 1 hour).

Punch dough down. Turn dough out onto a lightly floured surface. Divide in half. Cover and let rise for 10 minutes.

Roll dough, 1 portion at a time, to 1/4-inch thickness. Cut dough with a floured 1-1/2-inch biscuit cutter, dipping cutter into flour between cuts. Place about 1/4 teaspoon chocolate spread onto the centers of half of the circles. Lightly moisten edges of circles; top with remaining circles. Press edges together to seal. Repeat with remaining dough and fillings. Re-roll and cut trimmings.

Fry filled doughnuts, 3 or 4 at a time, in deep hot oil (365° F) about 1 minute on each side or until golden, turning once with a slotted spoon. Remove from oil; drain on paper towels. Sprinkle with powdered sugar. Cool on wire racks.

Makes about 42 mini-sufganyot.

 


 

CLASSIC POTATO LATKES           > Back to Top <

According to Jewish law, dancing and singing are required on Hanukkah. No solemn and somber occasion, Hanukkah is a celebration centered on lighting of the menorah, enjoying family, and sharing good things to eat. One food that has become closely associated with the holiday is the potato pancake--called latke in Yiddish. You don't have to celebrate Hanukkah to enjoy a crisp and tasty potato pancake.

4 medium potatoes (about 1-1/2 pounds)
3 tablespoons rendered chicken fat (schmaltz)
2 slightly beaten eggs
2 cloves garlic, finely minced
1/2 teaspoon salt
2 tablespoons cooking oil
Sour cream (optional)
Applesauce (optional)

Peel and finely shred potatoes. In a mixing bowl combine potatoes with chicken fat, eggs, garlic, and salt. Using 1/3 cup mixture for each latke, press mixture into patties about the size of the palm of your hand, squeezing out excess liquid.

In a large skillet heat oil over medium-high heat. Carefully slide patties into hot oil.

Cook over medium-high heat about 2 minutes or until latkes are golden brown, turning once.

Repeat with remaining batter. Add additional oil during cooking, as needed. If necessary, reduce heat to medium to prevent over-browning. Drain on paper towels and keep warm. Serve with sour cream or other toppings, if desired. Makes about 10 latkes. (Nutrition facts are per latke with 1 teaspoon sour cream.)

 


 

DREIDEL CAKE           > Back to Top <

Kids will love a white, blue, and gold dreidel cake. Just two simple cuts shape a 13 x 9 x 2-inch cake into a giant dreidel, a spinning top that's the traditional Hanukkah toy. Before piping the letter, use a toothpick to outline a guide on the white frosting.

1 package 2 layer-size yellow cake mix
1-1/2 cups shortening
2 teaspoons vanilla
1/2 teaspoon. almond extract
6-1/2 cups sifted powdered sugar
4 to 5 Tablespoons water
Blue food coloring
Yellow food coloring

Prepare the cake mix according to package directions. Pour batter into a greased and floured 13 x 9 x 2-inch baking pan. Bake according to package directions. Cool 10 minutes on wire rack; remove from pan. Cool completely.

In a large mixing bowl, beat shortening, vanilla and almond extract with an electric mixer on medium speed for 30 seconds. Gradually add 3 cups of the powdered sugar, beating well. Beat in 3 tablespoons of the water. Gradually beat in remaining powdered sugar and enough water to make a spreading consistency. Remove 3/4 cup frosting and set aside. Remove 3/4 cup frosting; add enough blue food coloring to make desired color. Remove ½ cup frosting; add enough yellow food coloring to make desired color. Set colored frostings aside.

Cut the cake as shown. Assemble cake pieces on a large serving tray, using white frosting to attach pieces.

Just cut one end of the cake into a point at one end and use the pieces to make the handle on the other end.

Here's a before and after picture to give you an idea. Use Blue and white frosting for the decorations.



Frost the top and sides of cake with white frosting. Fill a pastry bag fitted with a star tip (#28 or #35) with reserved 3/4 cup white frosting. Decorate cake as desired. Using a pastry bag fitted with a writing tip (#2, #3, or #4) and some of the blue frosting, draw the outline of a Hebrew letter on top of cake. With a pastry bag fitted with the star tip and remaining blue frosting, fill center of the letter. Using a pastry bag fitted with the writing, star, or rose tip (#104) and reserved yellow frosting or any remaining blue frosting, add additional decorations to cake. 

Makes 12 to 16 servings.

 


 

DRIED FRUIT COMPOTE      > Back to Top <

The dried fruit of this recipe recalls ancient times. Preparation and partaking of our  compote will become part of your family customs for generations to come. Due to dairy products in this recipe, this will not be Kosher if eaten after a meal containing meat.

1 (8-ounce) package mixed dried fruit
2-1/2 cups apple juice
1/8 teaspoon ground nutmeg
4 teaspoons cornstarch
1/4 cup packed brown sugar
1/4 cup packed brown sugar
1 teaspoon vanilla
2 cups all-purpose flour
2 Tablespoons sugar
1 Tablespoon baking powder
1/2 teaspoon cream of tarter
1/4 teaspoon salt
1/2 cup butter or margarine
3/4 cup whipping cream

Snip dried fruit into bite-size pieces.

In medium saucepan combine dried fruit, apple juice, and nutmeg. Bring to boiling; reduce heat. Cover and simmer 10 minutes or until fruit is soft.

Stir together cornstarch and 2 tablespoons water. Add to fruit mixture. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more.

Stir in brown sugar and vanilla. Serve warm with Sweet Biscuits. Makes 6 servings.

Sweet Biscuits: In large mixing bowl stir together flour, sugar, baking powder, cream of tartar, and salt. Cut in butter until mixture resembles coarse crumbs. Make well in center. Add whipping cream all at once. Stir with wooden spoon until dough clings together.

On lightly floured surface knead dough gently 10 to 12 strokes. Roll or pat dough to 1/2-inch thickness. Cut with 1-1/2-inch heart-shaped cutter. Transfer to ungreased baking sheet. If desired, using 1/2-inch heart-shaped cutter, make indentation into center of each biscuit. Brush lightly with milk. Sprinkle with sugar. Bake in 450° F oven 8 to 10 minutes or until lightly browned. Serve warm.

Makes 18 small biscuits.

 


 

FRUITED WILTED SPINACH SALAD          > Back to Top <

This lush salad is resplendent with fruits and nuts nested in wilted greens.

1/4 cup dried apricots, cut into 1/8-inch strips
1/4 cup dry sherry, cream sherry, or dry white wine
1/4 cup olive oil
4 cloves garlic, minced
1/2 small red onion, halved lengthwise and thinly sliced
16 cups torn spinach leaves, well washed
3 tablespoons raspberry vinegar, red wine vinegar, or white balsamic vinegar
1 tablespoon honey
1/2 teaspoon coarse ground pepper
1/4 teaspoon salt
1 (15-ounce) can pitted light or dark sweet cherries or one 10-ounce package frozen dark sweet cherries (thawed), drained and patted dry
1/4 cup sliced pitted kalamata olives
3 tablespoons pine nuts, toasted

Place apricots in a small bowl and cover with sherry or wine. Cover and let stand 30 minutes or until plump. Drain, reserving liquid.

Meanwhile, heat oil in a Dutch oven over medium heat. Add garlic and red onion. Cook and stir for 1 minute or just until softened. Add reserved fruit soaking liquid and spinach; cook, stirring occasionally, about 1 minute or just until spinach has begun to wilt. Remove from heat and add vinegar, honey, pepper, and salt. Place in a serving dish and sprinkle with apricots, cherries, olives, and nuts. 

Makes 6 side-dish servings.

Make-Ahead Tip: Toast nuts and clean and tear spinach up to 8 hours in advance; cover and chill.

 


 

FUDGY HANUKKAH CAKE           > Back to Top <

1-1/2 cup Brown sugar; packed
1-1/4 cup Flour; all purpose
1/2 cup Cocoa powder; unsweetened, sifted
1-1/2 teaspoon Baking soda
3/4 teaspoon Baking powder
1 pinch Cinnamon
1 pinch Salt
1 Egg
1 Egg white
3/4 cup Buttermilk
3/4 cup Coffee; strong
1/3 cup Oil; vegetable

ICING
1/4 cup Cocoa powder; unsweetened, sifted
4 teaspoons Sugar; granulated
4 teaspoons Cornstarch
1/2 cup Milk; skim
1/4 cup Corn syrup
1 teaspoon Vanilla
Edible gold glitter;-optional -or coconut

In bowl, combine brown sugar, flour, cocoa, baking soda and baking powder, cinnamon and salt. In separate bowl, beat together egg and egg white; beat in buttermilk, coffee and oil. Make a well in sugar mixture; pour coffee mixture into well and whisk just till blended. Pour into greased 8-inch square cake pans. Bake in 350° F oven for 30 to 40 minutes or until tester inserted into center comes out clean and cake springs back when pressed. Let cool in pan on rack for 20 minutes. (Cake can be frozen up to 2 months)

 

ICING:

In small saucepan, combine cocoa, sugar and cornstarch. Whisk in milk until blended, then corn syrup and vanilla. Bring to boil over medium-high heat, whisking constantly, reduce heat to low and cook, whisking for 1 to 2 minutes or till thickened and glossy. Let cool for 5 minutes. Spread evenly over cake. Sprinkle with glitter if using.

Makes 12 servings.

 


 

GREEN BEANS IN YELLOW PEPPER BUTTER         > Back to Top <

Fresh green beans and yellow sweet peppers team up in this vegetable side dish.

1 tablespoon margarine or butter
1 medium yellow sweet pepper, coarsely shredded
6 tablespoons margarine or butter, softened
1/4 cup pine nuts
1 tablespoon lemon juice
1/4 teaspoon salt
1/8 teaspoon black pepper
1-1/2 pounds green beans, trimmed
1 large yellow sweet pepper, cut into thin strips

In a small saucepan melt the 1 tablespoon margarine or butter. Add the shredded sweet pepper. Cook over medium-high heat for 5 minutes or until crisp-tender. Set aside.

In a blender container or food processor bowl combine the 6 tablespoons softened margarine or butter and the pine nuts. Cover; blend or process until almost smooth. Add cooked sweet pepper, lemon juice, salt, and black pepper. Cover; blend or process until almost smooth. Set aside.

In a covered saucepan cook beans in a small amount of boiling water for 12 minutes. Add the sweet pepper strips the last 3 minutes of cooking. Drain the beans and sweet pepper strips.

To serve, transfer beans and sweet pepper strips to a serving bowl. Add the blended margarine mixture; toss to coat. 

Makes 8 servings.

 


 

HANUKKAH BRISKET          > Back to Top <

Serve this tasty brisket for your Hanukkah celebration.

1 3- to 4-pound fresh beef brisket
1/4 teaspoon seasoned pepper
Dash salt
1 tablespoon all-purpose flour
3 medium carrots, chopped
3 stalks celery, chopped
3 medium onions, chopped
1 (7-1/2-ounce) can tomatoes, cut up
1/2 cup port wine
1 envelope regular onion soup mix
1 teaspoon dried basil, crushed
2 bay leaves

Trim excess fat from brisket; sprinkle meat with seasoned pepper and salt. Place flour in a large oven cooking bag and shake; add brisket. Set the bag in a roasting pan.

Combine carrots, celery, onions, undrained tomatoes, wine, soup mix, basil, and bay leaves; pour atop brisket. Close bag; cut slits in top of bag and seal the bag.

Roast in a 325° F oven for 2-1/2 to 3 hours or until tender. Remove bay leaves. Slice meat across the grain into 1/4-inch-thick slices. Skim fat from pan juices; serve with meat. Makes 12 main-dish servings.

Make-ahead tip: Cool meat in bag; cover and chill overnight. To reheat, remove meat from bag; thinly slice. Place slices in a 3-quart rectangular baking dish. Skim fat from juices; pour over meat. Cover; heat in a 300° F oven about 50 minutes or until hot. Serve as above.

 


 

HANUKKAH COOKIES          > Back to Top <

Your children will enjoy helping make and decorate these star-shaped cookies.

1/2 cup all-vegetable shortening
1/2 cup margarine
1-1/2 cups sifted powdered sugar
1 egg
1/2 teaspoon vanilla
2-1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground mace
Icing (see recipe)

Combine the shortening and the margarine; beat for 30 seconds. Add the sugar; beat until light and fluffy. Beat in the egg and the vanilla. Combine the flour, cinnamon, baking soda, cream of tartar, mace, nutmeg, and ¼ teaspoon salt. Add to the margarine mixture; beat well. Wrap and chill dough for 3 hours or until it is easy to handle.

On lightly floured surface, roll dough to 1/8-inch thickness; cut with cookie cutters. Place on ungreased cookie sheets. Bake at 350° F about 8 minutes or until edges are firm. Transfer cookies to wire rack and let cool. Spoon white on icing cookies. While white icing is still moist, drizzle with blue icing. Makes about 60 cookies.

Icing: Beat together 3 tablespoons meringue powder, 1/3 cup water, 3/4 teaspoon vanilla, and enough sifted powdered sugar (3-1/2 to 4 cups) to make an icing of drizzling consistency. Remove 3/4th of the icing to leave white. Stir in a few drops blue food coloring to the remaining icing.

 


 

HANUKAH ROLY POLY         > Back to Top <

Dough:
3 eggs
1 cup sugar
1 cup oil
1/4 cup orange juice
Zest of 1 orange
1 teaspoon vanilla
1/4 teaspoon salt
2 teaspoons baking powder
4 cups all-purpose flour (to 5 cups)

Filling:
6 tablespoons granulated sugar -- (+ or -)
3 teaspoons cinnamon -- (+ or -)
1 cup raisins -- plumped and well dried
1/4 cup strawberry or apricot jam -- warmed
1 cup chocolate chips
1-1/2 cups Gummy Bears
1 cup coconut shreds -- sweetened
1-1/2 cups walnuts or pecans -- finely chopped

Garnish:
1 egg -- beaten
Coarse or granulated sugar

Line 2 baking sheets with parchment paper (using parchment paper is imperative for this recipe because of the sweet, sticky syrup that may leak out). Preheat oven to 350° F.

In a large mixing bowl, stir together the eggs and sugar.  Stir in oil, orange juice, orange zest, vanilla and salt. Fold in baking powder and flour to make a soft dough.  (If you are not sure how much flour is enough, more can be added on your work board when the dough is rolled.)  Divide dough in three sections.  On a well-floured board, roll one section at a time into a 10-by-12-inch rectangle.  If dough seems too soft, add a little more flour, as required, on the worktable.

On each rolled-out section of dough, spread one-third of the ingredients in this order:  sugar and cinnamon, then jam, raisins, chocolate chips, Gummy Bears, coconut and chopped nuts. Starting at the end nearest you, gently roll up pastry into a jelly-roll-style log.  Paint with egg wash and sprinkle with sugar.  Prepare the remaining dough sections in the same fashion. Place the three logs on a baking sheet.  Brush with the beaten egg, then sprinkle with coarse or regular sugar.  Bake until Roly Poly is nicely browned, around 25 to 28 minutes.  Remove from oven, let cool on baking sheet, then remove to a board.  Cut into 1/2-inch slices.

 


 

HANUKAH SUGAR COOKIES          > Back to Top <

3-1/2 cups Butter
3/4 cup Sugar
2 Eggs
1 teaspoon Baking powder
1 Tablespoon Half & half cream
1 teaspoon Almond extract
2-1/2 cup Flour
Decorations:
1 Egg white
Sugar
Sprinkles

Cream butter and sugar.  Add eggs.

Add baking powder, then cream, then almond extract. Add flour, 1 cup at a time. Blend together.

Refrigerate dough for at least 1 to 2 hours.

Roll out on floured board.  Cut in shapes or circles.

To decorate: Whip egg white until frothy.  Brush on cookies. Sprinkle sugar or sprinkles, or both. Transfer to cookie sheets.

Bake in 325° F oven 8 to 10 minutes.  Watch them carefully since they cook quickly; don't over-brown.

For Chanukah cookies:  Use star, dreidel and menorah-shaped cutters.  Sprinkle with blue sugar and/or silver ball decors.

 


 

HANUKKAH FRYING PAN COOKIES (SOOFGANYOT)          > Back to Top <

6 Tablespoons Butter or margarine; softened
1-1/4 cups Sugar
1 Lemon; grated peel
1 teaspoon Salt
4 Eggs
3-1/2 cups Flour
1 teaspoon Baking powder
Oil
2 teaspoons Ground cinnamon

Cream butter and 1 cup sugar in bowl until light and fluffy. Add lemon peel and salt. Beat in eggs one at a time. Sift together flour and baking powder in separate bowl. Fold into butter mixture to make dough.

Heat enough oil for frying in deep frying pan to 360° F. Shape dough into small balls and drop about 8 at a time into hot oil. Fry 3 minutes. Turn with slotted spoon and let dough fry until golden brown, 2 to 3 more minutes. Lift out cookies with slotted spoon and drain on paper towels.

Combine remaining 1/4 cup sugar and cinnamon, and while cookies are warm, sprinkle on the sugar and cinnamon.

 


 

HAZELNUT COOKIES         > Back to Top <

These decorative cookies are a popular treat for Hanukkah.

1-3/4 cups all-purpose flour
1/2 cup finely ground hazelnuts
1 teaspoon poppy seed (optional)
1/2 teaspoon baking powder
3/4 cup margarine, softened (see Note, below)
3/4 cup granulated sugar
1 egg
1 teaspoon vanilla
2 cups sifted powdered sugar
1 teaspoon vanilla
2 to 3 tablespoons apple juice
Blue food coloring

In a large mixing bowl stir together flour, ground hazelnuts, poppy seed (if using), and baking powder; set aside.

In a large mixing bowl beat margarine and granulated sugar together with an electric mixer on medium to high speed until fluffy. Add egg and the 1 teaspoon vanilla; beat until combined. Add flour mixture; beat on low speed until combined. Cover and chill dough at least 3 hours or until easy to handle.

On a lightly floured surface, roll the chilled dough to 1/8- to 1/4-inch thickness. Using 2-inch cookie cutters, cut dough into desired shapes. Place cutouts about 2 inches apart on an ungreased cookie sheet.

Bake cookies in a 375° F oven for 8 to 10 minutes or until golden. Cool on a wire rack.

For apple icing, in a medium mixing bowl stir together powdered sugar, the 1 teaspoon vanilla, and enough apple juice to make a glaze. Divide in half. Tint half of the icing with blue food coloring; leave other half white. Decorate cooled cookies with white and blue apple icing. 

Makes about 36 cookies.

Test Kitchen Note: When selecting margarine for baking, be sure it contains no less than 70 percent vegetable oil and that it is called margarine on the label. For most cookie baking, do not use any product called a spread or those products labeled diet, whipped, liquid, or soft. They have a high water content and do not give satisfactory baking results

 


 

HOLIDAY PISTACHIO CUTOUTS         > Back to Top <

During Hanukkah, it's traditional to partake in homemade treats to commemorate the annual Jewish celebration of freedom. These specially shaped shortbread-style cookies, with decorative icing, help pass the venerated tradition from generation to generation.

1-1/4 cups all-purpose flour
3 Tablespoons granulated sugar
1/2 cup margarine (at least 80 percent vegetable oil)
1/3 cup finely chopped pistachio nuts
1 recipe Powdered Sugar Icing (see recipe text)

Preheat oven to 325° F. In a medium mixing bowl stir together flour and sugar. Using a pastry cutter, cut in margarine until mixture resembles fine crumbs and starts to cling. Stir in pistachios. Form mixture into ball. Knead just until smooth. Wrap dough. Chill for 1 hour or until easy to handle.

On a lightly floured surface roll the dough into a 10 x 6-inch rectangle. Cut the dough with decorative 2-inch cookie cutters or slice into thirty 2 x 1-inch strips. Place cut shapes or strips 1 inch apart on an ungreased cookie sheet.

Bake for 18 to 22 minutes or until bottoms are lightly browned. Cool on sheet 5 minutes. Transfer to wire rack; cool for 30 minutes. Decorate as desired with Powdered Sugar Icing. Store in a tightly covered container. 

Makes 30 cookies.

Powdered Sugar Icing: In a large mixing bowl combine 1 cup sifted powdered sugar, 1 Tablespoon orange juice, and 1/4 teaspoon vanilla. Stir in additional juice, 1 teaspoon at a time, until the icing reaches piping consistency. If desired, tint a portion of the icing with food coloring. 

Makes 1/2 cup.

 


 

HONEY PISTACHIO TART         > Back to Top <

Dried fruit-and-nut tarts are a wintertime staple in many culinary traditions. This pistachio-packed tart is rich and dense and infused with the sweet, floral essence of honey. Serve it with full-flavored coffee or hot mint tea.

1/2 cup sugar
1/4 cup honey
1/4 cup water
1-1/2 cups chopped pistachio nuts, toasted
1/2 cup mixed dried fruit bits
1/4 cup orange juice
2 cups all-purpose flour
1/4 teaspoon salt
2/3 cup vegetable shortening
1 egg
1/4 cup cold water
1 beaten egg yolk
Coarse sugar

For filling, in a medium saucepan stir together sugar, honey, and 1/4 cup water. Bring to boiling, stirring until sugar is dissolved. Reduce heat to medium-low. Gently simmer, uncovered, 15 minutes or until a light caramel color, stirring occasionally. Stir in pistachios, fruit, and orange juice. Return to boiling; reduce heat. Simmer, uncovered, for 5 minutes or until mixture is slightly thickened, stirring occasionally. Set aside.

For egg pastry, in a large mixing bowl combine flour and salt. Cut in shortening until mixture is the size of small peas. In a small bowl beat together egg and the 1/4 cup cold water. Add egg mixture to flour mixture. Using a fork, toss until dry ingredients are moistened. Divide dough in half. Form each half into a ball.

Slightly flatten one ball of egg pastry into a rectangle. On a lightly floured surface roll dough into a 16 x 6-inch rectangle. Wrap around a rolling pin. Unroll onto a 13-1/2 x 4-inch oblong tart pan with a removable bottom. Ease pastry into pan, pressing it up the fluted sides. Trim pastry even with top edge of pan. Spoon filling evenly into crust.

For top pastry, roll out remaining pastry ball into a 10-inch square. Using a fluted pastry wheel, cut into 1/2-inch-wide strips. Weave strips diagonally across top of filling for a lattice. Press ends into rim of pan. Brush egg yolk over lattice top and sprinkle with sugar.

Bake in a 375° F oven about 35 minutes or until top is golden. (If parts of crust brown more quickly, cover with foil.) Cool in pan on a wire rack. Remove sides from pan.

Makes 8 to 12 servings.

 


 

PEPPERED BEEF BRISKET MARSALA         > Back to Top <

Besides Hanukkah, Jewish cooks make brisket the day before Sabbath, a day when traditionally no cooking is done.

1 3-to 4-pound fresh beef brisket
1/2 teaspoon crushed whole pepper
1/2 teaspoon salt
1 tablespoon all-purpose flour
3 medium carrots, chopped
3 stalks celery, chopped
3 medium onions, chopped
1 ( 7-1/2 ounce) can diced tomatoes, undrained
1/2 cup Marsala
1 teaspoon dried Italian seasoning, crushed
2 bay leaves

Preheat oven to 325° F. Trim excess fat from brisket; sprinkle meat with pepper and salt. Place flour in a large oven-cooking bag and shake. Add brisket. Set the bag in a large roasting pan.

Add carrots, celery, onions, tomatoes, Marsala, Italian seasoning, and bay leaves to bag with brisket. Seal bag. Cut slits in top of bag.

Roast for 2-1/2 to 3 hours or until tender. Remove bay leaves. Slice meat across the grain into 1/4-inch-thick slices. Skim fat from pan juices. Serve skimmed juices with meat.

Makes 12 main-dish servings.

To make ahead: Cool meat in bag; cover and chill overnight. To reheat,
remove meat from bag; thinly slice. Place slices in a 3-quart rectangular
baking dish. Skim fat from juices; pour over meat. Cover; heat in a 300° F oven for 50 minutes or until just heated through.

 


 

POTATO HORSERADISH LATKES         > Back to Top <

You don't have to celebrate Hanukkah to enjoy a crisp and tasty potato pancake.

4 medium potatoes (about 1-1/3 pounds)
1-1/2 cups finely shredded horseradish root (about 2-1/2 ounces)
2 large beaten eggs
2 cloves garlic, finely minced
1/2 teaspoon salt
2 tablespoons cooking oil
Dairy sour cream (optional)

Peel and finely shred potatoes. In a large mixing bowl combine potatoes with horseradish. Stir in eggs, garlic, and salt. Using 1/3 cup mixture for each latke, press mixture into patties about the size of the palm of your hand, squeezing out excess liquid.

In a large skillet heat oil over medium-high heat. Carefully slide patties into hot oil. Cook over medium-high heat about 2 minutes or until latkes are golden brown, turning once. Repeat with remaining batter. Add additional oil during cooking, as needed.

If necessary, reduce heat to medium to prevent over-browning. Drain on paper towels and keep warm. Serve with sour cream, if desired. 

Makes about 10 latkes.

 


 

ROAST CHICKEN WITH LEMON ZEST AND GREEN OLIVES          > Back to Top <

1 Tablespoon Olive oil
6 pounds Whole chickens
2 teaspoons Ground ginger
1 teaspoon Paprika
2 Bay leaves, crumbled
2 Cloves garlic, minced
1 large Onion, chopped
1/2 cup Minced parsley
1/2 cup Minced cilantro
1/4 teaspoon Saffron, optional
Salt
Freshly ground pepper
Water or chicken stock
1 Can (6 ounces) pitted green olives, drained
Julienned zest of 2 lemons

Heat olive oil in Dutch oven or roasting pan and place chickens, breast down in pan.

Combine ginger, paprika, bay leaves, garlic, onion, parsley, cilantro and saffron in bowl.  Spread mixture over chickens and season to taste with salt and pepper. Add enough water to cover chickens halfway. Place over high heat and bring to boil.

Remove pan from heat and place in 400° F oven. Bake, uncovered, for 30 minutes.  Turn chickens and continue baking until very tender and golden brown, about 30 minutes.

Transfer chickens to serving platter.  Place pan on stove top and heat remaining juices to boil.  Add olives and lemon zest. Reduce heat to low and simmer 5 minutes. Spoon sauce over chickens and serve. 

Makes about 8 servings.

from Los Angeles Times Food Section, "Hanukkah: The Miracle of the Olive"

 


 

RUGELACH          > Back to Top <

Rugelach, a delicate sour cream pastry filled with nuts, raisins, and cinnamon, offers the perfect light dessert with tea and reminds people of the type of foods eaten long ago.

1 cup margarine, softened (at least 80 percent vegetable oil)
2 Tablespoons granulated sugar
1 8-ounce carton non-dairy sour cream
1 egg yolk
2 cups all-purpose flour
1/8 teaspoon salt
1/2 cup finely chopped walnuts or pecans
1/2 cup finely chopped raisins
1/2 cup granulated sugar
1/4 cup margarine, softened (at least 80 percent vegetable oil)
1-1/2 teaspoons ground cinnamon
Powdered sugar

In large bowl, beat 1 cup margarine 30 seconds. Add 2 tablespoons granulated sugar; beat until light and fluffy. Add sour cream and egg yolk. Beat well. Stir in flour and salt with wooden spoon until combined. Cover and chill 1 hour or until dough is easy to handle.

For filling, combine nuts, raisins, 1/2 cup granulated sugar, 1/4 cup margarine, and cinnamon; set aside. Divide dough into fourths. On lightly floured surface, roll 1/4 dough to 10-inch circle. Spread 1/4 nut mixture over circle. Cut dough into 12 wedges. Roll up each wedge, starting at wide end. Repeat. Place 2 inches apart on foil-lined cookie sheet. Bake in 350° F oven 25 minutes. Cool on sheet 1 minute. Transfer to wire rack to cool. Sprinkle with powdered sugar. 

Makes about 48.

 


 

RUMANIAN FRIED NOODLE PUDDING         > Back to Top <

1/2 pound Noodles, fine egg
2 Tablespoons Margarine
1 large Onion
6 Tablespoons Vegetable oil
2 Eggs, beaten
Salt and Pepper

The recipe says, that this would be a good substitute for potato latkes for Hanukkah.

Cook the noodles according to directions on the package and drain. Transfer to a large bowl and add margarine, blending well. Set aside.

Sauté the onion in 2 Tablespoons vegetable oil, until golden. Add the onions to the noodles.  Add the eggs and salt and pepper to taste. Mix all ingredients well.

Heat remaining 4 Tablespoons oil in a large, heavy frying pan.

Add the noodle mixture and let brown on the bottom and sides, taking care not to burn 4.  When browned on one side, place a large plate over the pan. Turn over onto the plate and then slide back into the pan to brown the other side.

Makes 4 to 6 servings.

 


 

STAR SHAPED CHALLAH          > Back to Top <

This most famous of Jewish yeast breads is most often seen in its traditional braided form. Instead of the braid shape, follow these directions for forming Challah (KHAH-luh) into a star shape.

1 package active dry yeast
3/4 cup warm water (110 degrees F)
3 to 3-1/2 cups all-purpose flour
1/4 cup sugar
1 egg
1 egg white
1/4 cup vegetable oil
3/4 teaspoon salt
Pinch ground saffron (optional)
1 egg yolk
1 tablespoon water
2 teaspoons sesame seed

Dissolve yeast in the 3/4 cup warm water in a large bowl. Let stand until bubbly (about 5 minutes). Stir in 1-1/4 cups of the flour, the sugar, egg, egg white, oil, salt, and saffron, if desired. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Stir in as much remaining flour as you can with a wooden spoon.

Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape into a ball. Place in a lightly greased bowl; turn once to grease surface. Cover; let rise in a warm place until double (1 hour).

Punch down dough. Divide in half. Cover; let rest 10 minutes. Shape each piece into a 32-inch-long rope. On a greased cookie sheet, shape one rope into a triangle; pinch ends together. Form a six-pointed star by weaving the second rope over and under the first triangle, forming a second triangle; pinch ends together. Make six 2-inch balls of foil. Place foil in holes that form star points. Cover; let rise in a warm place until nearly double (about 30 minutes).

Combine egg yolk and 1 tablespoon water. Brush over loaf. Sprinkle with sesame seed. Bake in a 375° F oven about 25 minutes or until bread sounds hollow when tapped, covering with foil after 15 minutes of baking to prevent over-browning. Remove and cool on a wire rack. Makes 1 loaf (16 servings).

Wreath-Shaped Challah: Prepare as above, except divide dough into 3 pieces. Cover and let rest 10 minutes. Shape each piece into a 22-inch-long rope. Loosely braid ropes. Place braided dough onto a greased cookie sheet. Form braid into a wreath shape; pinch ends together. Cover and let rise; brush with egg yolk and water; sprinkle with sesame seed and bake as directed.

Make-ahead tip: Bake and cool bread as directed. Place in an airtight freezer container or wrap in foil and place in a large plastic freezer bag. Seal, label, and freeze up to 3 months. Thaw 1 hour at room temperature before serving.

 


 

STUFFED BEEF BRISKET          > Back to Top <

Garnish this roast with fresh sliced of pear and herbs as desired.

1/2 cup chopped dried figs or prunes (3 ounces)
1/4 cup brandy
1 large leek, white and pale green part only, or 1 medium onion, chopped
(1/2 cup)
2 teaspoons olive oil
1 small pear, cored and finely chopped
2 cloves garlic, minced
1/4 cup chopped toasted pecans
2 tbsp. fine matzo crumbs
1 teaspoon finely shredded lime peel
1/2 teaspoon dried thyme
1/4 to 1/2 teaspoon coarse ground black pepper
1 (2-1/2 to 3- pound) beef brisket
2 Tablespoons olive oil

Place dried fruit and brandy in a small sauce pan and place over low heat just until hot (do not boil). Remove from heat, cover and let stand for 15 to 20 minutes or until fruit is plumped and most of the liquid is absorbed.

Meanwhile, cook leek or onion in the 2 teaspoons oil in a medium skillet until tender. Add any remaining brandy from soaking fruit, pear, and garlic; cook and stir until tender. Add plumped fruit to pear mixture along with pecans, matzo crumbs, lemon peel, thyme, and pepper.

Cut a lengthwise slit down the center, but not through the bottom, of the beef brisket; spread open. Pound entire surface lightly with the flat side of a meat mallet until about 1/2 inch thick. Season lightly with salt and pepper. Spread fruit mixture over meat to within 1/2 inch of edges. Starting from a long edge, roll up meat and fruit mixture; tie with string at 1-inch intervals.

Brown meat in the 2 tablespoons oil in a large skillet or Dutch oven. Place on a rack in a roasting pan. Bake in a 375° F oven about 40 minutes or until meat thermometer inserted near the meat's center registers 140° F. Transfer to a platter; cover with foil. Let stand 10 minutes before slicing and serving (temperature of the meat will rise 5 degrees F. during standing).

Makes 8 servings.

 


 

SUFGANYOT          > Back to Top <

During Hanukkah in some Israeli communities, vendors sell sufganyot by the basketful. The community takes on a block-party atmosphere as neighbors mill about eating, listening to music, and chatting while the children play tag, their fingers dusted with powdered sugar and sticky from the filling.

3-1/4 to 3-1/2 cups all-purpose flour
2 packages active dry yeast
1/2 teaspoon ground cinnamon
1 cup water
1/3 cup granulated sugar
2 tablespoons cooking oil
1/2 teaspoon salt
1 egg
1/2 teaspoon vanilla
1/4 cup fruit preserves (such as raspberry, blueberry, or blackberry) or
chocolate-hazelnut spread
Cooking oil for deep frying
Sifted powdered sugar

In a large mixing bowl stir together 1-1/4 cups of the flour, the yeast, and cinnamon; set aside.

In a medium saucepan heat and stir water, sugar, cooking oil, and salt just until warm (120° F to 130° F). Add oil mixture to flour mixture; add egg and vanilla. Beat with an electric mixer on low to medium speed for 30 seconds, scraping the sides of the bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.

Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease the surface of the dough. Cover and let rise in a warm place until double in size (about 1 hour).

Punch dough down. Turn dough out onto a lightly floured surface. Divide in half. Cover and let rest for 10 minutes.

Roll dough, 1 portion at a time, to 1/4-inch thickness. Cut dough with a floured 2-1/2-inch biscuit cutter, dipping cutter into flour between cuts. Place about 1/2 teaspoon preserves or chocolate spread onto the centers of half of the circles. Lightly moisten edges of circles; top with remaining circles. Press edges together to seal. Repeat with remaining dough and fillings. Re-roll and cut trimmings.

Fry filled doughnuts, 2 or 3 at a time, in deep hot oil (365° F) about 1 minute on each side or until golden, turning once with a slotted spoon. Remove from oil; drain on paper towels. Sprinkle with powdered sugar. Cool on wire racks.

Makes about 24 sufganyot.

 


 

SWEET POTATO AND CURRANT LATKES         > Back to Top <

Sweet potato and currants add fun and variety to a Hanukkah treat.

3 medium sweet potatoes
1 cup boiling water
1/4 cup dried currants
2 beaten eggs
1/3 cup finely chopped hazelnuts
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon salt
2 Tablespoons cooking oil
Applesauce, if desired

Peel and finely shred sweet potatoes. You should have 3 cups.

In a small mixing bowl pour the boiling water over currants; let stand 5 minutes, then drain. In a large mixing bowl combine beaten eggs, hazelnuts, the currants, cinnamon, cloves, and salt. Stir in shredded potatoes.

Using 1/3 cup mixture for each latke, press mixture into patties about the size of the palm of your hand, squeezing out excess liquid.

Cook in 2 tablespoons cooking oil over medium-high heat for 3 to 4 minutes per side or until golden brown. Reduce heat to prevent over-browning, if necessary. Add additional oil as needed to prevent sticking when cooking remaining latkes.

Drain and serve with applesauce or other toppings, if desired.

Makes about 10 latkes.

 


 

TASTY POTATO LATKES         > Back to Top <

Latkes are one treat that has become closely associated with Hanukkah. It becomes a family production with the kids shredding the potatoes, Mom mixing all the recipe ingredients together, and Dad forming and frying the latkes. Remember, you don't have to celebrate Hanukkah to enjoy a crisp and tasty potato pancake.

4 medium potatoes, about 1-1/2 pounds
3 Tablespoons olive oil
2 eggs, slightly beaten
2 cloves garlic (optional)
1/2 teaspoon salt
2 Tablespoons cooking oil
Non-dairy sour cream

Peel and finely shred potatoes. In a mixing bowl combine potatoes with olive oil, eggs, garlic (if desired), and salt. Using 1/3 cup mixture for each latke, press mixture into patties about the size of the palm of your hand, squeezing out excess liquid.

In a large skillet heat oil over medium-high heat. Carefully slide patties into hot oil.

Cook over medium-high heat about 2 minutes or until latkes are golden brown, turning once.

Repeat with remaining batter. Add cooking additional oil during cooking, as needed.

If necessary, reduce heat to medium to prevent over-browning. Drain on paper towels and keep warm. Serve with non-dairy sour cream, if desired. Makes about 10 latkes.

 


 

VEGETABLE LATKES         > Back to Top <

Make up two batches of latkes--one using zucchini and the other carrots—to ensure a colorful platter and enough for your entire family.

2 medium zucchini (6 ounces) or 4 medium carrots, thinly sliced
1 egg
3 Tablespoons matzo meal
1/4 teaspoon salt
1/8 teaspoon pepper
Cooking oil

Place zucchini or carrots in a steamer basket and steam over boiling water until very tender (about 8 minutes for zucchini and about 15 minutes for carrots). Drain; mash with a potato masher.

Beat egg in a medium bowl; stir in mashed zucchini or carrots, matzo meal, salt, and pepper.

Heat a lightly oiled skillet or griddle over medium heat. Add the vegetable mixture, a rounded tablespoon at a time, spreading each mound into a 2-1/2-inch circle. Cook about 4 minutes or until golden, turning once.

Keep cooked latkes warm in the oven while frying the next batch. 

Makes 10 latkes, 5 side-dish servings.

 


 

WHOLE WHEAT CHALLAH         > Back to Top <

Shape this rich dough into a Star of David or a braid for a festive Hanukkah treat.

1-1/4 to 1-3/4 cup all-purpose four
1 package active dry yeast
2/3 cup warm water (120° F to 130° F)
1/4 cup honey
1/4 cup vegetable oil
3/4 teaspoon salt
1 egg
1 egg yolk
2 cups whole wheat flour
1 egg white
2 teaspoons sesame or poppy seed

In a large mixer bowl combine 1 cup of the all-purpose flour and the yeast. Stir together warm water, the honey, oil, and salt; add to mixer bowl along with egg and egg yolk. Beat with electric mixer on low speed for 30 seconds, scraping sides with spatula.

Beat on high speed for 3 minutes. Using a spoon, stir in all of the whole wheat flour and as much of the remaining all-purpose flour as you can.

On a lightly floured surface knead in enough of the remaining all-purpose flour to make a moderately stiff dough (6 to 8 minutes). Place in a greased bowl; turn once to grease surface of dough. Cover; let dough rise in a warm place until double (1 to 1-1/4 hours).

Punch dough down. Cover; let rest 10 minutes. Remove and reserve about 1 cup dough; cover and set aside. Divide remaining dough in half. On a lightly floured surface roll each half into a 30-inch-long rope. On a greased baking sheet, shape one rope into a triangle, joining ends about one-third of the way down on one side. Join one end of the second rope to the triangle about one-third of the way down, on the opposite side from where you joined the ends of the first rope. Form a star by weaving the second rope alternately over and under the first dough triangle. Press ends of dough tightly to seal.

Divide reserved dough into 6 pieces. Roll each into an 8-inch-long rope, about 1/4-inch in diameter. Cut each rope in half and, with the 2 halves, form an X over each place where the triangles overlap. Tuck ends of short ropes under the bread to secure.

To help the bread retain its star shape, make six 1-inch triangular pieces of foil. Push foil into the holes that form the star points.

Cover and let rise in a warm place until nearly double (30 to 60 minutes). Mix together the remaining egg white and 1 tablespoon water; brush over loaf. Sprinkle with sesame or poppy seed.

Bake in a 350° F oven for 25 to 30 minutes or until golden. Cover with foil during the last 10 minutes to prevent over browning, if necessary. Cool on rack.

Makes 1 loaf.

 



SHALOM FROM SPIKE & JAMIE


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