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A huge collection of all types of recipes in a user friendly format. This page contains 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 117  

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ASPARAGUS LATKE

BLUEBERRY CHALLAH

CHALLAH  "SOY VEY!" #1

CHALLAH  "SOY VEY!" #2

CHALLAH #1

CHALLAH #2

CHALLAH - NO CHOLESTEROL

CHALLAH #3

CHALLAH (BRAIDED EGG BREAD)

CHALLAH BREAD MACHINE

CHALLAH BREAD (MACHINE) - LARGE LOAF

CHALLAH FRENCH TOAST

CHALLAH WITH SAFFRON

CHEESE LATKES

CLASSIC POTATO PANCAKES

EGG CHALLAH BREAD

EASY POTATO LATKES

KARTOFFEL LATKES (POTATO PANCAKES)

LATKES #1

LATKES #2

LATKES #3

POTATO AND FRESH HORSERADISH PANCAKES

POTATO LATKES #1

POTATO LATKES #2

POTATO PANCAKES #1

POTATO PANCAKES #2

POTATO-VEGETABLE LATKES

POTATO PANCAKES #3

POTATO PANCAKES (NO-FRY LATKES)

ZUCCHINI PARMESAN LATKES

ASPARAGUS LATKE

BLUEBERRY CHALLAH

CHALLAH  "SOY VEY!" #1

CHALLAH  "SOY VEY!" #2

CHALLAH #1

CHALLAH #2

CHALLAH - NO CHOLESTEROL

CHALLAH #3

CHALLAH (BRAIDED EGG BREAD)

CHALLAH BREAD MACHINE

CHALLAH BREAD (MACHINE) - LARGE LOAF

CHALLAH FRENCH TOAST

CHALLAH WITH SAFFRON

CHEESE LATKES

CLASSIC POTATO PANCAKES

EGG CHALLAH BREAD

EASY POTATO LATKES

KARTOFFEL LATKES (POTATO PANCAKES)

LATKES #1

LATKES #2

LATKES #3

POTATO AND FRESH HORSERADISH PANCAKES

POTATO LATKES #1

POTATO LATKES #2

POTATO PANCAKES #1

POTATO PANCAKES #2

POTATO-VEGETABLE LATKES

POTATO PANCAKES #3

POTATO PANCAKES (NO-FRY LATKES)

ZUCCHINI PARMESAN LATKES

VERY BUTTERY CHALLAH

VEGETABLE LATKES 1

VEGETABLE LATKES 2

WHOLE WHEAT CHALLAH

VERY BUTTERY CHALLAH

VEGETABLE LATKES 1

VEGETABLE LATKES 2

WHOLE WHEAT CHALLAH

 


 

ASPARAGUS LATKE                   > Back to Top < 


1 pound Slender fresh asparagus
1 small Carrot, peeled, ends trimmed
2 Eggs (1 yolk-2 whites)
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon salt, Pepper, marjoram
1 teaspoon Olive oil
1 Tablespoon Minced parsley
1-1/2 teaspoon Minced garlic
1/4 cup Minced onion
1/4 cup Mashed unsalted dry curd cottage or ricotta cheese.
1/2 cup Matzo meal (about)
1/8 teaspoon Cream tartar
2 Tablespoons Italian olive oil (about)

Break off butt ends of asparagus.  Fine-chop by hand, or with food processor fitted with steel blade. Scrape into bowl.  Fine-grate carrots by hand, or cut into 1/2-inch rounds and fine-chop in food processor. Combine with asparagus.

In small bowl, combine 1 egg yolk with seasonings, oil and parsley.  Stir in garlic, onion and cottage cheese or ricotta (stir it up first). Combine asparagus mixture with batter.  Add matzoh meal, a tablespoon at a time, stirring after each addition.

Beat egg whites on high speed of elec. mixer until foamy.  Add cream tartar and continue beating until stiff but not dry.  Fold into pancakes.

Cook the latkes in batches, 4 at a time, or use 2 large nonstick skillets, dividing oil.  When oil is hot, over med. high heat, ladle a heaping tablespoon of batter for each pancake into the skillet, spreading to 3 inch diameter (pancakes should be about 1/4-inch thick).  Cook until well browned (4 to 5 minutes) before turning.  Brown on second side, lifting up with spatula after 3 minutes to check doneness.  Keep warm in preheated 400 Toaster oven, or reg. oven.

Makes 16 latkes.

 


 

BLUEBERRY CHALLAH        > Back to Top <
 
2 cups blueberries
1-1/4 cup sugar
1-1/4 cups  water
1 Tablespoon yeast
10 cup white bread flour
1-1/2 teaspoon salt
1/2 pound margarine
3 eggs
2 egg yolks

Mix blueberries with 1/2 cup sugar and 14 cup water. Cook over low heat, stirring occasionally, until the sugar is dissolved. Cool and pureé blueberries. Dissolve yeast in 1 cup water in a large bowl. With a fork, stir in  2 cups flour. Let rise half an hour.

In another bowl, add salt and remaining sugar to 5 cups flour. Cut butter in with a knife or pastry blender until mixture resembles coarse meal.  Beat 2 eggs and yolks; add eggs and blueberries to yeast mixture and stir well. Stir in flour mixture.

Turn out onto a floured work surface and knead until dough is smooth and elastic, adding flour as needed, 10 to 15 minutes. Cover with a towel and let rise two hours, or until doubled. (over) Punch down and knead lightly for a minute or two. Divide dough into small balls (9 for three-strand braids, 12 for four-strand). Roll balls into long strands and braid.

Place on an oiled or parchment-lined baking sheet and let rise 3 to 5 hours, or until loaves are well-risen. Beat the remaining egg and add enough water to make a thick wash. Brush egg wash on loaves and bake at 350° F for 40 minutes, or until loaves are brown and sound hollow when tapped. Allow to cool before slicing.

 


 

CHALLAH  NO CHOLESTEROL          > Back to Top <

6 cups Finely ground wheat flour
1 Tablespoon Salt
2 teaspoons Active dry yeast
1/2 cup Very warm pure spring water
1-1/4 cup Vegetable oil
3 Tablespoons Sweetener (optional)
6 teaspoons Ener-g egg replacer
1/2 cup Pure spring water

Mix all ingredients in order & mix together. Optional toppings are raisins, sesame or poppy seeds. Place on lightly greased baking pan or cookie sheet. Leave at room temperature for 4 to 6 hours or longer if necessary. Preheat oven to 325° F. Bake for 30 to 40 minutes until golden brown. For a shinier crust, brush with 1-1/2 teaspoons Ener-G egg replacer mixed with 1 Tablespoon pure spring water.

Ener-G egg replacer contains no egg or egg derivatives & no animal products. It can be found in natural foods stores.

 


 

CHALLAH (BRAIDED EGG BREAD)          > Back to Top <

4 large Eggs
1 cup minus 1 Tablespoons oil
1/2 cup minus 1 Tablespoon sugar
1/4 cup (1/2 stick) margarine or butter, room temperature
2 teaspoons Salt
1 pinch of saffron (optional)
1 cup water or low-fat milk (120-130 F)
5 to 5-1/2 cups flour (1/2 all-purpose, 1/2 hard wheat, 4 to 4-1/2 white)
2 envelopes dry yeast
1 Egg
1 teaspoon water
2 Tablespoons sesame or poppy seeds

Makes 2 large braids

Lightly grease large bowl and baking sheet; set aside.  Combine first 5 ingredients in mixing bowl and beat until thoroughly blended.  Dissolve saffron in water or milk and add to mixing bowl. Beat in 2-1/4 cups flour and yeast.  Continue beating 2 minutes, then add additional 2-1/4 cups flour or enough to make soft dough, blending thoroughly.

Turn out onto lightly floured board and knead until smooth and elastic, about 8 to 10 minutes.  Place in greased bowl, turning to coat entire surface.  Cover with plastic wrap and hot, damp towel and let rise in warm place until doubled in volume.  Punch down and let rise again until doubled.

Beat egg with water.  Place dough on lightly floured board and divide in half, then divide each half into 3 equal pieces.  Roll each into 12-inch rope.  Lay 3 ropes parallel and begin braiding in the middle, working out to each end (make braids very loose).  Pinch ends together securely. Repeat with remaining ropes. Place loaves on baking sheet, brush tops with beaten egg and sprinkle with seeds. Cover with plastic wrap and allow to rise until doubled.

Preheat oven to 350° F. Bake loaves until golden and bread sounds hollow when tapped, about 35 to 45 minutes.  Cool on racks.

 


 

CHALLAH  #1          > Back to Top <

1 package (or 1 tablespoon) Active Dry
1/2 teaspoon Salt
1 Egg
2 Tablespoons Sugar
2 Tablespoons Vegetable Oil
1/4 cup Warm Water (110° F to 115° F)
1-1/4 cup Water
1 Egg, beaten
1 Tablespoon Poppy Seeds
2 cups All-Purpose Flour
2 to 2-1/2 cups Whole Wheat Flour

Dissolve the yeast and sugar in the 1/4 cup of warm water. Let stand for 5 minutes.

Combine the flours and salt in a mixing bowl.  Make a well in the center of the flour mixture and add the egg, oil, yeast mixture and remaining 1-1/4 cups of water. Mix well. Knead the dough on a floured board, adding more whole wheat flour until the dough is smooth and elastic. Place in an oiled bowl. Cover with a damp towel and let rise until doubled, about 1 hour.

Divide the dough into three parts.  Roll each third into a strip about 15 inches long.  Braid the strips together and place on a lightly-oiled baking sheet. Brush with the beaten egg.  Sprinkle on the poppy seeds. Cover and let rise until doubled.

Bake in a 375° F oven for 40 to 45 minutes, or until golden brown.

Makes 18 servings.

 


 

CHALLAH  #2        > Back to Top <

1/2 ounce Yeast (active), dry (2 packages)
2 cups Water, warm
4 teaspoons Salt
1/2 cups Sugar, granulated
3 large Eggs
3/4 cup Vegetable oil (up to about 1/4 cup more, to taste)
9 cups Flour, all-purpose (more if needed)

GLAZE
1 large Egg
Sesame or poppy seeds

Mix yeast in warm water.  Let sit 5 minutes.  In a large bowl combine salt, sugar, eggs and oil.  Add yeast mixture.  Slowly add flour, stirring until not too sticky. When the dough becomes too thick to stir, turn it out onto a floured board and knead, adding flour as necessary. Scrape the working surface with a plastic dough spatula from time to time, to keep a dry skin from forming on it.  You may find that you need more flour, but don't add too much more, or the dough  will become heavy. Knead until the dough is smooth and elastic (about 10 minutes).

Form dough into a ball and place in a lightly oiled large bowl, turning to coat the dough with oil.  A ceramic bowl is best.  Cover the bowl with a clean cloth and leave in a warm, draft-free place to rise for 1-1/2 hours, or until doubled in bulk. After the dough has risen, punch it down and divide it into 6 balls. Let the dough balls sit for 5 minutes, covered.

Keeping dough balls covered while working, remove a ball and roll it between your hands (or on working surface) into a cord about 1 inch wide by about 20 inches long. The dough is quite elastic, making it nicely workable, yet also tending to make it shrink back slightly after being lengthened.  I find it best to lengthen it in a series of passes. Form 3 cords this way, and then start from the middle and braid them into a single loaf.  Tuck the ends under. It's a little harder to figure out how to start braiding from the middle, but the loaves come out more even and attractive that way.  Don't pull the cords while braiding. Place the loaf on a lightly oiled baking sheet, and cover it with a cloth while you form the other loaf.  Keep the loaves well apart on the baking sheet, since they will expand a lot.  Cover the loaves and place again into a warm, draft-free place to rise for 45 to 60 minutes.

After the loaves have risen, gently brush the tops with beaten egg using a soft brush, and then sprinkle with the seeds.  Bake at 350° F for 30 minutes, or until golden brown.

 


 

CHALLAH  #3         > Back to Top <

2 packages Active dry yeast
2 cups Warm water
7 Tablespoons Sugar
4 teaspoons Salt
1/4 cup Salad oil
4 Eggs, room temperature
7 cups Flour -- or less
Sesame seeds

In a small bowl, place warm water and yeast until yeast is softened. In a large bowl, combine sugar, salt, salad oil, 3 eggs slightly beaten and about 3 to 4 cups of flour. Mix with the yeast mixture, adding more flour if needed, to make a workable dough. Knead until smooth and elastic. Do not under-knead. Place in an oiled bowl and turn to oil top. Cover and let rise until doubled in size. Punch down the dough and divide in half. Cut each half into 3 equal parts.

Roll each part into a strip 15-inches long. Place 3 strips on a greased baking sheet. Braid, fastening strips at each end. Repeat with second half of dough. Beat remaining egg slightly and brush tops and sides of dough. Sprinkle with sesame seeds.

Bake in preheated 325° F oven for 30 to 40 minutes.

 


 

CHALLAH BREAD (Breadmaker)          > Back to Top <

1/2 cup water
2 cups Bread Flour
1 Tablespoon Sugar
1 teaspoon Salt
2-1/2 Tablespoons Applesauce
1 Egg Beaters
1-1/2 teaspoons Poppy seeds
1-1/2 teaspoons Yeast

Bake according to your bread machine’s instruction book.

Makes 1 loaf.

 


 

CHALLAH BREAD (MACHINE) - LARGE LOAF         > Back to Top <

3/4 cup Water
3 cups White bread flour
2 Tablespoons Sugar
1-1/2 teaspoons Salt
1/4 cup Butter
2 Eggs
1 Egg yolk
3/4 teaspoon Poppy seeds
1-1/4 teaspoon Yeast, fast rise or machine
- or -
2-1/4 teaspoon Yeast, active dry

Bale according to your machine’s instruction book.

This light egg bread represents the manna of the desert in Jewish tradition.  For special holidays, the dough can be styled into a variety of shapes.

 


 

CHALLAH FRENCH TOAST          > Back to Top <

6 Eggs
1/2 cup Heavy cream, half-and-half or milk
1 teaspoon Cinnamon
1/4 teaspoon Salt
4 to 6 Tablespoons clarified butter
8 slices Challah, cut 1-inch thick

Beat the eggs together with cream, half-and-half, or milk. Beat in cinnamon and salt. Melt the butter in a large frying pan. Dip the challah slices, one at a time, into the egg mixture, making sure that each slice is well coated. The challah should absorb a little of the egg mixture but not enough to get soggy. Fry each battered challah slice for 2 to 3 minutes on each side until they are golden brown. Don't fry too fast or the inside will be wet and gooey. Serve with your favorite jam, maple syrup, honey, cinnamon, sugar, or plain.

NOTE: Heavy cream really is the best liquid to use in this recipe

 


 

CHALLAH (BREAD) "SOY VEY!"          > Back to Top <

3/4 cup Soy milk, room temperature
3 Tablespoons Honey
2-1/4 teaspoons Yeast
3 cup Bread flour
1/2 cup Soy flour
1/4 cup Soybean oil
3 Eggs
1 Egg yolk (you can use egg substitute if you prefer)
2 Tablespoons Poppy seeds (for topping)
1 Egg white (for glaze)

Mix the soy milk, honey, and yeast and set it aside for 10 minutes.

Combine the bread flour and soy flour in a large bowl.

Add the oil, eggs, and egg yolk to the milk, honey, and yeast mixture. Stir with a wooden spoon until blended.

Add the flours to the liquid mixture, stir until a dough is formed, and turn the dough out onto a floured board.

Knead until dough is smooth and elastic, about 10 minutes.

Form into a ball, coat with a bit of soybean oil, and place in a covered bowl.

Let rise until doubled in bulk, about an hour.

Punch the dough down, knead about 3 minutes, and braid or shape into any desired form.

Transfer to a greased baking sheet. Cover and let rise until doubled, about 45 minutes.

Preheat oven to 375° F.

Beat the egg white with a folk. Use a brush to coat the top of the loaf. Sprinkle poppy seeds on top of loaf.

Bake at 375° F for 20 minutes.

Cool on a rack.

 


 

CHALLAH 2  "SOY VEY!"         > Back to Top <

3/4 cup Soy milk, room temperature
3 Tablespoons Sweetener
2-1/4 teaspoons Yeast
3 cup Bread flour
1/2 cup Soy flour
1/4 cup Soybean oil
3 ounces Tofu
2 Tablespoons Poppy seeds (for topping)

Mix the soy milk, sweetener and yeast and set it aside for 10 minutes. Combine the bread flour and soy flour in a large bowl. Add the oil and tofu to the milk, honey, and yeast mixture. Stir with a wooden spoon until blended.

Add the flours to the liquid mixture, stir until a dough is formed, and turn the dough out onto a floured board. Knead until dough is smooth and elastic, about 10 minutes.

Form into a ball, coat with a bit of soybean oil, and place in a covered bowl. Let rise until doubled in bulk, about an hour. Punch the dough down, knead about 3 minutes, and braid or shape into any desired form. Transfer to a greased baking sheet. Cover and let rise until doubled, about 45 minutes.

Preheat oven to 375° F. Wet the top of the loaf & sprinkle over poppy seeds. Bake at 375° F for 20 minutes. Cool on a rack.

 


 

CHALLAH WITH SAFFRON         > Back to Top <

2 Packages dry yeast
5 cups Bread or all-purpose flour
2 Tablespoons Sugar
2 teaspoons Salt
1/3 cup Butter or margarine, room temperature
1 cup Hot water (120-130 degrees )
1 pinch Saffron
3 Eggs
1 Egg white
1 Egg yolk beaten, mixed with
2 Tablespoon Sugar, and
1 teaspoon Cold water
1 teaspoon Poppy seeds
1 large Baking sheet, greased

In a large mixing bowl combine the yeast, 2 cups flour, sugar, salt, and butter or margarine. Gradually add the hot water and beat forcefully by hand or at medium speed using the mixer flat beater, for 2 minutes. Scrape the bowl occasionally.  Add the saffron, eggs and egg white (reserving the yolk). The batter will be thick. Beat at high speed for 2 minutes. Continue to add flour with a wooden spoon or change to a dough hook in the mixer. Add about 3 additional cups of flour, one at a time, until the rough mass is no longer sticky. If it continues to be moist, add small amounts of flour until the dough cleans the sides of the bowl.

Turn the dough onto a floured surface and knead until it is smooth and elastic, about 10 minutes.

Place the dough in a greased bowl and cover tightly with plastic wrap and set aside until it has doubled in bulk, about 1 hour.

Remove plastic wrap, punch the dough down and knead out the bubbles. Divide the dough in half. To braid, divide each half into three equal pieces. Under your palms roll each into a 12" length. Lay the rolls parallel to each other. Start the braid in the middle and work to one end. Pinch the end securely together. Turn around and complete the other end. Repeat with the other dough half. Carefully brush the braids with the egg glaze. Sprinkle liberally with poppy seeds. Don't cover the braids for the second rise. They will double in bulk in about an hour. Preheat oven to 400° F before baking. Bake until the braids are shiny brown, 30 to 40 minutes, and test done when a toothpick,  inserted in the center comes out dry and clean.

Carefully remove the bread from the baking sheet and cool on wire racks. A long braided loaf fresh from the oven is fragile and should be moved with care (and a spatula under it's bottom). Do not cut until it has cooled and firmed a bit.

 


 

CHEESE LATKES       > Back to Top <

1/2 pound cottage cheese, dry curd -- or farmer cheese
3 eggs
3 Tablespoons matzo meal--or wheat bran--or wheat germ
1/2 teaspoon salt
2 Tablespoons sugar -- optional

Mix all ingredients together till smooth.  Spray a non-stick griddle or skillet with vegetable cooking spray.  Drop batter by large spoonfuls onto hot griddle. Cook till browned on bottom; turn over and cook the other side.

Serving Ideas : Serve with sour cream, jelly or apple sauce.

NOTES : To keep the fat and cholesterol down, you can substitute egg whites for 1) for all or part of the eggs. These taste a bit like blintzes.  We like them without the sugar, but that's a matter of taste.  (We don't like sweet blintzes either.)

 


 

CLASSIC POTATO PANCAKES       > Back to Top <

2 pound Mealy russet potatoes, peeled
1 medium Onion, coarsely grated
2 Eggs, lightly beaten
2 Tablespoon Matzo meal, or as needed
Salt to taste
Pepper
1 dash Sugar to encourage browning
Vegetable oil for frying
Sour cream, yogurt, and/or applesauce

Grate potatoes. Squeeze to remove as much moisture as possible. Combine potatoes, onion, eggs, matzo meal, salt, pepper and sugar.

Take half of this mixture and puree in a food processor or blender, then recombine it with the remaining mixture.  Add more matzo meal if needed to make a thick batter.

Heat the oil in a heavy frying pan.  You will probably get by on a slick about 1/8-inch deep, especially in a nonstick pan, but the deeper and hotter the oil the crisper the pancake.

Use a large spoon to drop portions of the mixture into the hot oil.

For thicker pancakes leave the batter mounded up high, for thinner, lacier and crispier-edged disks, flatten the batter with a spoon as soon as you add it to the pan.

Cook until golden brown, about 4 minutes, then turn and repeat on the other side.

Latkes don't take kindly to being turned too man times and become rather heavy as the continue to flip.  When golden on both sides, remove to paper towels and drain for a moment before serving.

Accompany hot latkes with sour cream, yogurt and/or applesauce.

Sage latkes: Season with 1/2 teaspoon or so crumbled dry sage leaves (or 1 teaspoon fresh) and 1/4 cup chopped parsley. Fry in duck or goose fat.

Garlic rosemary latkes: Omit onion and add 2 cloves chopped garlic along with 2 teaspoons chopped fresh rosemary. Cook in olive oil and serve with a sprinkling of salt rather than sour cream.

Leek latkes: Omit onion and substitute julienned leeks.

Brussels sprouts: surprising and deliciously wintry. Add 6 or so coarsely grated Brussels sprouts to the potato batter. Serve with sour cream seasoned with a dash of Dijon or whole-seed mustard. Do not let Brussels sprout latkes sit around too long; they become bitter.

 


 

EASY POTATO LATKES      > Back to Top <

1 package "Perfect Latke" Potato Pancake Mix
1-1/2 cup Boiling water
2 Eggs
2 to 3 Tablespoons vegetable oil or butter

Empty mix package contents into large mixing bowl. Sift together the dried potato shreds and flour mixture. Add boiling water and mix thoroughly; blend in the eggs. Let batter rest ten minutes. Heat oil in large skillet over medium heat. Drop batter by tablespoon into pan, spreading it slightly. Cover and fry until golden-brown on one side, then turn and cook other side. Stack finished pancakes and, if desired keep warm in 150° F oven. Serve with sour cream or applesauce.

Note: I didn't have any applesauce or cream, but the latkes taste fine with strawberry jam; actually, they taste quite fine even without a topping.

Makes 6 Servings.

 


 

EGG CHALLAH BREAD        > Back to Top <

1 pinch Saffron
3 large Eggs -- or subs.
3 Tablespoons Honey
1-1/2 teaspoons Salt
1 teaspoon warm water
3 to 4 cups flour
1/3 cup vegetable oil
2 Tablespoons Orange Juice
1 Beaten egg -- set aside

Combine these 2  ingredients and let sit in warm place until it bubbles and foams. "proofing the yeast"

Sift 2-1/2 cups of the flour into a glass bowl.  Make a well in the center and add the yeast, 3 eggs, vegetable oil, honey, juice, salt, and saffron. Beat either with dough hooks, or by hand until well mixed and a soft dough is formed.  Start to add more flour and knead it in until you get a non-sticky dough ball.

Turn out onto floured surface and knead it for ten minutes until very elastic.

Oil a bowl and place the dough ball in it and coat well. Cover and let rise in warm place for 1-1/2 hours.  Punch down. Let stand covered for 1 hour. Punch down.

Remove to floured board and shape into a round by rolling on the board until it is a rope about 18 to 22 inches long. Curl it up and place on oiled sheet and cover and let stand for 1 hour or until double. Brush with beaten egg and bake at 375 for 15 minutes; lower to 350° F  and bake for 25 minutes more or until golden and hollow sounding when thumped on bottom.

If desired, you can sprinkle with seeds of your choice before baking and after brushing with the egg. Or you can add raisins to the bread, by flattening it, and patting on raisins and then rolling it up jelly  roll style and then forming it into the round. You can also bake it in a braid by splitting the dough into three pieces, and rolling each 20-inches long. Pinch one end together and "braid" the ropes. Pinch the other end. Then follow the directions for baking.

 


 

KARTOFFEL LATKES          > Back to Top <

4 Potatoes
1 Tablespoon Onion -- grated
1 large Egg
1/3 cup Flour
3/4 teaspoon Salt
Fat OR oil

Peel potatoes and grate very fine; there should be about 3 cups grated. Squeeze out some of the moisture in the grated potatoes. Add onion, egg, flour and salt. Beat until well blended. Put 1/2 inch of fat or oil in the skillet.  Drop batter by heaping tablespoonfuls into hot fat and fry until crisp and brown on both sides. Remove pancakes and drain on absorbent paper. Serve hot with sour cream, hot applesauce, cream cheese or apricot or prune puree, if desired.

 


 

LATKES          > Back to Top <

2 large Potatoes
1/2 Onion
1 Egg
1 dash Pepper
1/2 teaspoon Salt
1/3 cup Flour
1/2 cup Water

Peel two large potatoes and put in food processor with onion and some water. Process and drain through paper towels in colander. In separate dish beat the egg with seasonings and add to drained potato and onion mix. Stir well, then stir in flour. Either make one large pancake, or drop by 1/4 cups into hot oil and flatten. Fry over medium heat until golden brown on the outside Serve with tadziki, yoghurt, sour cream or applesauce. Makes a meal.

 


 

LATKES 2         > Back to Top <

6 Medium potatoes
1 Onion
2 Eggs
1/2 cup Flour
1 teaspoon Salt
Vegetable shortening or
Oil for frying

Pare and grate potatoes into a mixing bowl. Squeeze out liquid. Peel and grate onion into potatoes. Add eggs, flour, and salt and stir to make a smooth batter that will drop heavily from the spoon. Heap the shortening in a heavy frying pan using enough to cover the pancakes amply. 

Drop the batter from a spoon into the hot shortening, making pancakes 3 inches in diameter. Fry over moderate heat until brown on the underside, turn to brown.  Life out and drain off excess fat on paper towel. Pancakes fried in deep fat should be puffed and crisp. 

These pancakes may also be baked in a shallow baking pan for 45 minutes at 350° F until nicely browned. Cut into squares and serve hot. They may also be put into a well greased small muffin pan and baked 45 minutes at 350° F.

 


 

LATKES 3          > Back to Top <

4 large baking potatoes sprinkle of onion powder
1/4 teaspoon baking powder
whites of 2 jumbo eggs
pepper to taste
2 to 4 Tablespoons matzoh meal, just enough to keep mixture together
salt (optional)

Grate potatoes by hand to retain their texture. Mix all ingredients in a bowl. Cook on cast iron preheated skillet in a 500° F oven. Skillet is placed on bottom shelf and not removed from oven. Spray lightly with Pam. Pan must be exceedingly hot, latkes must sizzle when dropped in pan. Latkes must also be very thin in order to cook properly. Cook 3 minutes on each side. Serve them directly from the oven, reheating them causes them to lose their crispness.

Makes about 20 3-inch latkes.

 


 

POTATO AND FRESH HORSERADISH PANCAKES         > Back to Top <

1 Medium potato, grated (1 cup
1/4 cup Resh horseradish -- grated
1/4 cup Nion -- grated
2 Tablespoons All-purpose flour
1/4 cup Oil for frying

Wring out grated potato to remove as much water as possible by scooping about 1/4 cup of potato into your hand; squeeze firmly. Place potato flesh in medium size bowl. Add remaining ingredients to grated potato; mix until well blended. Heat oil in a large, heavy skillet until it is almost smoking. Pat 2 tablespoons of grated potato mixture into a flat disk about 2-inches in diameter. Repeat, leaving about 1 inch between pancakes. 

Cook until bottom is browned and beginning to char, about 2 minutes. Turn; cook until second side begins to char, about 2 minutes. Remove to warm plate. Repeat with remaining grated potato mixture. 

Serve hot or warm, accompanied by apple sauce. 

Adapted from Alan Harding, Nosmo King, New York 

Potato pancakes with a horseradish punch are great way to work spring into your menu. Fans of the tear-inducing fumes that rise from freshly grated horseradish can tell you how they clear your head.

Fresh horseradish is rich in vitamin C and volatile oils. These oils are the cause of its pungent bite. This bite gives an interesting flavor-lift to potato pancakes. Alan Harding, chef at Nosmo King restaurant in New York, is serving spring latkes, or pancakes, made from a blend of grated celery root, potato, horseradish and onion. Since both celery root and horseradish are bitter, I find that using 1 or the other makes pancakes with more balanced flavor. Also, their texture is more velvety. Harding serves his crunchy, fried latkes on top of a crisp green salad. It's a nice change from croutons. They also make a zesty accompaniment to roast leg of spring lamb or roast beef.

 


 

POTATO LATKES #2          > Back to Top <

4 Potatoes
1 medium Onion
1 Egg
2 Tablespoons Matzoh meal
1/2 teaspoon Salt
1/8 teaspoon Pepper, white
1/4 cup Oil

Peel potatoes and place in cold water until ready to prepare latkes. Starting with onions, alternately grate some onions on large holes of grater and some potatoes on smallest holes. This will keep potato mixture from blackening.  (Or use food processor. The steel blade produces a smooth textured latke and the grating disk a crunchy one.) Press out as much liquid as possible and reserve starchy sediment at bottom of bowl. Return sediment to mixture, but not liquid. 

Blend potatoes with eggs, matzoh meal, salt, and white pepper. Heat 1" of oil in frying pan. Drop about 1 Tablespoon mixture for each latke into skillet and fry, turning once. When golden and crisp on each side, drain on paper towels. Serve with yogurt, sour cream, sugar, or applesauce.

 


 

POTATO LATKES #1        > Back to Top <

6 medium Potatoes
1 small Onion
1 teaspoon Salt
1 Egg
3 Tablespoon Flour or Matza Meal
1/2 teaspoon Baking Powder

Wash, pare and grate raw potatoes.  Strain but not too dry, and use juice for soup or sauce. If juice is retained, a little more flour will be needed for thickening. Grate and add the onions; add salt and the egg. Beat well. Mix remaining ingredients and beat into potatoes; mix well. Drop by spoonfuls into hot fat that is deep enough to almost cover the cake. Brown on both sides. Drain on absorbent paper. Serve with applesauce, if desired.

 


 

POTATO PANCAKES          > Back to Top <

2 large Potatoes, medium
2 medium Onions, peeled
2 large Eggs, well beaten
3 large Tablespoons flour, cracker meal, potato flour or matzo meal
2 teaspoons Baking powder

Pare potatoes; let soak in bowl of ice water for 2 or 3 hours, drain. Using fine grating disk of food processor, or the finest side of a four sided grater, grate potatoes into a medium bowl, grating the onions with the potatoes as you work. (The juice prevents the potatoes from darkening.)

Drain mixture through a large sieve set over a large bowl. Squeeze handfuls of the potato/onion mixture over sieve, allowing liquid to drain into the bowl. Let the liquid from the potatoes stand a few minutes to allow starch sediment to collect in the bottom of the bowl.

Meanwhile, mix the potato/onion mixture with the eggs, flour, baking powder, 1 teaspoon salt and dash of pepper. Add 1 tablespoon more flour, if needed to thicken mixture to consistency of cooked cereal. Carefully pour or spoon off liquid from potatoes; add sediment only to the potato-egg mixture, stirring till just blended.

Preheat oven to 250° F. In a 12-inch skillet, over medium high heat, heat 1/2" salad oil until hot but not smoking. Place heaping tablespoons of the potato mixture in the hot oil; with back of fork, flatten slightly. Fry about 5 pancakes at a time until golden, turning once, 3 minutes in all. Remove pancakes with slotted spoon; drain on paper towel lined baking sheet. Place in oven to keep warm while frying remaining pancakes. If desired serve pancakes with applesauce or sour cream.

 


 

POTATO PANCAKES #2        > Back to Top <

2 large Potatoes, medium
2 medium Onions, peeled
2 large Eggs, well beaten
3 large Tablespoons flour, cracker meal, potato flour or matzo meal
2 teaspoons Baking powder

Pare potatoes; let soak in bowl of ice water for 2 or 3 hours, drain. Using fine grating disk of food processor, or the finest side of a four sided grater, grate potatoes into a medium bowl, grating the onions with the potatoes as you work. (The juice prevents the potatoes from darkening.)

Drain mixture through a large sieve set over a large bowl. Squeeze handfuls of the potato/onion mixture over sieve, allowing liquid to drain into the bowl. Let the liquid from the potatoes stand a few minutes to allow starch sediment to collect in the bottom of the bowl.

Meanwhile, mix the potato/onion mixture with the eggs, flour, baking powder, 1 teaspoon salt and dash of pepper. Add 1 tablespoon more flour, if needed to thicken mixture to consistency of cooked cereal. Carefully pour or spoon off liquid from potatoes; add sediment only to the potato-egg mixture, stirring till just blended.

Preheat oven to 250° F. In a 12-inch skillet, over medium high heat, heat 1/2-inch salad oil until hot but not smoking. Place heaping tablespoons of the potato mixture in the hot oil; with back of fork, flatten slightly. Fry about 5 pancakes at a time until golden, turning once, 3 minutes in all. Remove pancakes with slotted spoon; drain on paper towel lined baking sheet. Place in oven to keep warm while frying remaining pancakes. If desired serve pancakes with applesauce or sour cream.

 


 

POTATO PANCAKES  #3        > Back to Top <

4 Very large potatoes
1 Egg
1 Tablespoon Salt
1 dash Pepper
1 Tablespoon Flour
2 teaspoons Grated onion
1/2 teaspoon Baking powder

Peel and grate the potatoes Drain off half the liquid: Add egg, salt, dash pepper, flour, grated onion & baking powder. Mix very well. Drop by teaspoon into very hot oil (475° F) in skillet. Brown well on both sides. May be frozen by placing pancakes between layers of aluminum foil. When ready to serve, reheat uncovered, in 450° F oven until crispy. Serve with apple sauce. This method will give you 100 2-inch diameter pancakes. If you use a much larger spoon, cup, etc, you will of course get larger pancakes, less cooking, still the same delicious taste....

 


 

POTATO PANCAKES (NO-FRY LATKES)         > Back to Top <

2 Shredded russet potatoes (about 3 peeled medium Potatoes)
1 cup Finely chopped onion
1 cup Toasted wheat germ
2 Eggs
1/2 teaspoon Salt
1/2 teaspoon Pepper
Oil spray

Preheat oven to 425° F. In a large mixing bowl, blend all ingredients well using wooden spoon or hands. Coat two baking sheets with oil. Drop 1/4 cupfuls of batter onto prepared sheets. Press down with the back of the measuring cup or your dampened hand. Bake 15 minutes, turn, then bake 10 minutes longer, or until browned all over. Serve with applesauce or sour cream.

 


 

POTATO VEGETABLE LATKES         > Back to Top <

2 large Potatoes
2 large Carrots
2 medium Zucchini
1 large Onion
3 Eggs, beaten
1/2 teaspoon Salt
1/8 teaspoon Pepper
3/4 cup Matzo meal
Vegetable oil for frying

Peel the potatoes and carrots. Put the potatoes in cold water. Grate the zucchini, potatoes, onions and carrots with a food processor or by hand with an aluminum grater. In a bowl, mix together grated vegetables, beaten eggs, salt and pepper. Stir in the matzo meal. Shape the batter into pancakes, using 1 to 2 tablespoons mixture for each. Fry latkes, a few at a time, in 1 to 2 tablespoons hot oil for 1-1/2 minutes per side. Add additional oil as necessary. Drain on paper towels.  Serve with hot apple sauce.

 


 

VEGETABLE LATKES         > Back to Top <

2 large Idaho potatoes
2 medium Carrots
2 medium Zucchini
1 large Yellow onion, finely chopped
2 Eggs
2 Egg whites
1/4 teaspoon Pepper
1-1/2 teaspoon Salt
1/4 cup Flour
Oil for frying

Pare and coarsely shred potatoes and carrots. Shred zucchini. Place in a bowl with onion. Combine eggs, egg whites, salt and pepper; stir into vegetable mixture. Sprinkle flour over top; stir to mix. Heat non-stick griddle, or heavy skillet to medium-high. Brush with oil. Drop batter by heaping tablespoonfuls onto griddle. Flatten slightly. Cook until browned. Turn,  brown other side, adding a little oil as necessary. Drain on paper towels and keep warm until ready to serve. Serve with applesauce or cranberry sauce or combination for dipping.

Makes 36 servings.

 


 

VEGETABLE LATKES #2          > Back to Top <

2 large Idaho potatoes
2 medium Carrots
2 medium Zucchini
1 large Yellow onion, finely chopped
2 Eggs
2 Egg whites
1/4 teaspoon Pepper
1-1/2 teaspoon Salt
1/4 cup Flour
Oil for frying

Pare and coarsely shred potatoes and carrots. Shred zucchini. Place in a bowl with onion. Combine eggs, egg whites, salt and pepper; stir into vegetable mixture. Sprinkle flour over top; stir to mix. Heat non-stick griddle, or heavy skillet to medium-high. Brush with oil. Drop batter by heaping tablespoonfuls onto griddle. Flatten slightly. Cook until browned. Turn, brown other side, adding a little oil as necessary. Drain on paper towels and keep warm until ready to serve. Serve with applesauce or cranberry sauce or combination for dipping.

Makes 36 servings.

 


 

VERY BUTTERY CHALLAH    > Back to Top <

2-1/2 sticks Butter, melted
2 Packages Yeast
2 cups water, warm
7 cups flour, unbleached
4 Teaspoons Salt
3 eggs – beaten
1/2 Cup Sugar
2 eggs, beaten
Poppy Seeds -optional
Sesame Seeds -optional

Dissolve yeast in warm water. Beat 3 eggs in a large mixing bowl; add salt, sugar, dissolved yeast, and butter. To this mixture, add 4 cups of the flour (all at once). Stir in the flour and continue to add 3 more cups of flour until the dough is of a soft consistency.

Knead the dough on a floured board until the dough is no longer sticky and is springy to the touch.

Place the dough in a greased mixing bowl and cover with a towel. Let rise 1-1/2 hours, or until doubled in bulk.  Punch down the dough, knead it a little, and divide it in 6 pieces.  Roll each piece with your hands so they become long, skinny ropes.

Braid 3 ropes, pinching the ends together. Repeat the process with the other 3 ropes.

Place each braided loaf on its own greased cookie sheet, cover with a towel, and let rise about an hour- until doubled in bulk. Brush the loaves with the 2 beaten eggs, sprinkle with poppy seeds or sesame seeds (optional).

DO NOT PRE-HEAT OVEN- Bake in a 350° F oven about 45 minutes, until the bread is golden-brown.

 


 

WHOLE WHEAT CHALLAH           > Back to Top <

4 Tablespoons olive oil
2 Tablespoons honey
2 large eggs
3/4 cup water -- 110 degrees
2 cups flour, white
1 cup flour, whole-grain wheat or whole wheat pastry flour
1-1/4 teaspoons salt
1 Tablespoon sugar
2-1/2 teaspoons yeast

Place in the machine in the order listed. Program for basic white bread and press start. Bake it in the machine for a high domed loaf or do it by hand in the traditional braid.

Whole wheat pastry flour is called for - for a lighter texture.

 


 

ZUCCHINI PARMESAN LATKES          > Back to Top <

2 pounds zucchini
1/2 pound russet potatoes -- peeled
1/2 Tablespoon lemon juice
1 cup chopped scallions
1/2 cup grated Parmesan cheese
1 teaspoon chopped garlic
3/4 cup chopped parsley
1 teaspoon salt
1/2 tablespoon pepper
2 teaspoons sugar
1/3 cup flour
2 medium eggs
Peanut oil for frying

Grate the zucchini and potatoes and toss in the lemon juice to prevent browning. Squeeze the zucchini and potatoes through towels or a sieve. It is imperative that you get almost all the moisture out of the vegetables.

Add the scallions, cheese, garlic, 1/2 cup of the parsley, salt and pepper, sugar, flour, and eggs and toss to make sure that the ingredients are well mixed.

Heat a 1/2-inch of peanut oil in a pan until hot and add thin silver dollar-size pancakes, frying over high heat until golden brown and crispy. When serving, sprinkle with a little more salt and the remaining chopped parsley.

Makes 24 pancakes.



SHALOM FROM SPIKE & JAMIE


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