Since Hanukkah has begun and I am sure there are many of you who are Jewish, I thought what a great idea it would be to share with you some delicious Hanukkah recipes. I am not Jewish but I have many friends who are and I asked them what some of the most popular dishes are, and what are their favorites. This post will be compiled of those recipes and some other ones that I found.
I tried making the Apple Latkes and the Chocolate Macaroons for my friends and they thoroughly enjoyed them, so I added some of my own steps to them that seemed to work better.
Happy Hanukkah! ENJOY the post 🙂
Braised Brisket with Root Vegetables
It’s a toss-up which part of this dish is best: the tender meat with rich tomato flavor, or the luscious root vegetables that sit beneath it during braising, soaking up juices from the brisket and wine
- Total:5 hr Prep:15 min Cook:4 hr 45 min Yield:8 servings Level:Easy
- One 4-pound beef brisket, preferably first cut, trimmed of excess fat
- Kosher salt and freshly ground black pepper
- 3 tablespoons olive oil
- 1 large yellow onion, thinly sliced
- 4 cloves garlic, minced
- 4 teaspoons chopped fresh thyme
- 1 cup dry red wine, such as Cabernet Sauvignon
- One 28-ounce can diced tomatoes
- 1 1/2 pounds baby red potatoes
- 1 pound carrots, peeled and cut into 3-inch-long pieces
- 1 pound parsnips, peeled and cut into 3-inch-long pieces, halved lengthwise if very thick
- Preheat the oven to 325 degrees F. Pat the brisket dry and sprinkle with 2 teaspoons salt and 1/2 teaspoon pepper. Heat the oil in a large stovetop-safe roasting pan over medium heat. Add the brisket and cook, turning with tongs, until browned on all sides, about 12 minutes. Transfer the brisket to a plate and set aside.
- Add the onions, garlic and thyme to the pan. Cook, stirring, until the onions are soft and translucent, about 7 minutes. Add the wine and 1/2 cup water, scraping up the browned bits from the bottom of the pan with a wooden spoon. Add the tomatoes with the juices from the can, 1/2 teaspoon salt and pepper to taste. Return the beef to the pan along with any accumulated juices; increase the heat to medium-high and bring to a simmer.
- Remove the roasting pan from the heat and add the potatoes, carrots and parsnips around the sides of the brisket. Tightly cover the roasting pan with aluminum foil and roast until the brisket is very tender and a fork will easily pierce it, 3 1/2 to 4 hours.
- Transfer the brisket to a cutting board and the vegetables to a large serving platter. Cover and keep warm. Skim the fat from the top of the juices in the roasting pan. Place the roasting pan over medium heat on the stovetop and bring to a simmer. Cook until the sauce has reduced by more than half and is similar to a thick gravy, 15 to 20 minutes. Slice the brisket against the grain and transfer to the platter with the vegetables. Season the sauce with salt and pepper and spoon a bit over the slices. Serve the remaining sauce on the side.
- 1 large egg
- 1/3 cup plain Greek yogurt plus 1/3 cup low-fat milk, or 2/3 cup natural plain yogurt
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 2 tablespoons superfine sugar
- 2 apples (1/2 pound), to make
- 1 cup grated apples
- Vegetable oil, for frying
- Maple syrup (or confectioners’ sugar and ground cinnamon), for serving
- Beat the egg with the yogurt and milk (or just the yogurt, if you’re using the plain normal variety) and set aside. Combine the flour, baking powder, baking soda, cinnamon and sugar in a bowl. Peel, quarter and core the apples, then grate them; I use a food processor, but a coarse Microplane or other grater would work easily, I’d imagine.
- Pour the yogurt mixture into the flour bowl, tip in the grated apples and fold it together.
- Pour enough oil to come about 1/4 inch up in a skillet and put on the stove to heat. Dollop spoonfuls — I use a round soup spoon — of the apple batter into the sizzling oil; a rubber spatula (the one you used to fold the batter together) will help you scrape the batter off the spoon and press down on the little latkes in the pan. Don’t worry about making perfect round pancakes; I like these a bit raggedy. Fry for a minute or two, until the latkes are a golden brown on the undersides; you can see from the top as they start firming up underneath. Flip them with 2 metal spatulas and fry for another minute on the uncooked side.
- Remove to a tray lined with paper towels to blot the excess oil and continue cooking until you’ve used up all the batter. Top with maple syrup.
Photograph by Andrew Mccaul
Crispy Potato Cake
- Total: 30 min Prep: 10 min Cook: 20 min Yield: Serves 4
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 2 large russet potatoes, peeled and grated
- 3/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons finely chopped fresh flat-leaf parsley
- Heat the oil and butter over medium heat in a nonstick 10-inch skillet. Once the butter is melted, sprinkle the grated potatoes into the pan in an even layer and, using a spatula, gently press them into the pan. Season with about half of the salt and pepper and let the potatoes cook without shaking or stirring the pan, until they’re crisp and browned on the bottom, 8 to 10 minutes.
- Slide the potato cake onto a large plate and invert it onto another plate. Slide the potato cake back into the pan, browned side up, and season the top with the remaining salt and pepper. Continue to cook until the underside is nicely browned and the potato cake is cooked through, 7 to 9 minutes longer.
- Slide the potato cake onto a cutting board. Cut into wedges, sprinkle with parsley, and serve.
Roast Chicken With Apricot Stuffing
- Total: 4 hr 30 min Prep: 3 hr 30 min Cook: 1 hr Yield: 6 servings Level: Easy
- 1/3 cup plus 2 tablespoons extra-virgin olive oil
- 6 cloves garlic, minced
- 1 tablespoon fresh marjoram, plus sprigs for garnish
- 1 lemon, halved (half zested, both halves juiced)
- 1 1/2 teaspoons paprika
- Kosher salt and freshly ground pepper
- 1 5-to-6-pound chicken
- 1 small red onion, chopped
- 2 stalks celery, chopped
- 1/2 cup dried apricots, chopped
- 5 cups cubed day-old French bread
- 1/4 cup chopped fresh parsley
- 3/4 cup low-sodium chicken broth
- 1 tablespoon apricot preserves
- 1 tablespoon apple cider vinegar
- Put 1/3 cup olive oil, the garlic, 1 tablespoon marjoram, the lemon zest and juice, paprika, 1 teaspoon salt and 1/2 teaspoon pepper in a mini food processor and pulse to make a paste. Loosen the chicken skin with your fingers. Rub the paste under and over the skin and inside the cavity. Put the chicken on a rimmed baking sheet and refrigerate, uncovered, at least 2 hours or overnight.
- Make the stuffing: Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the red onion, celery and dried apricots and cook, stirring, until the vegetables begin to soften, about 5 minutes. Add the bread and parsley and cook, stirring, until combined, about 2 minutes. Add the broth, 1/2 teaspoon salt and 1/4 teaspoon pepper. Transfer to a bowl and let cool completely.
- Preheat the oven to 425 degrees F. Fill the chicken cavity with the stuffing, tie the legs together with twine and put breast-side up on a rack in a roasting pan; tuck the wings underneath. Roast until the skin begins to brown, about 30 minutes, then reduce the oven temperature to 350 degrees F and continue roasting until deep golden brown, about 1 more hour. (Cover loosely with foil if it’s browning too quickly.)
- Whisk the preserves and vinegar in a small bowl; brush on the chicken and continue roasting until the skin is crisp and a thermometer inserted into the thickest part of the thigh registers 165 degrees F, about 20 more minutes. Let rest 10 minutes before carving. Garnish with marjoram sprigs.
Photograph by Con Poulos
Recipe courtesy of Food Network Kitchen
- Total: 26 min Active: 15 min Yield: about 25 Level: Easy
- 2 egg whites
- 1 cup ground almonds
- 3 tablespoons cocoa
- 1 1/2 cups powdered sugar
- Preheat the oven to 400 degrees F and line a baking sheet with parchment or preferably silicon pad.
- Mix egg whites (unbeaten) with the ground almonds, cocoa and powdered sugar until you have a sticky but cohesive mixture.
- Fill a large bowl with cold water and dip your hands in it to wet them before rolling the mixture into little balls the size of small walnuts. You will probably have to redunk your hands to keep wetting them as you go.
- Arrange the macaroon-balls on the lined baking tray and put in the oven to bake for 11 minutes. It’s hard to tell when they’re ready, as they will seem squishy but they harden up a little as they cool, and anyway, they should be damp within; that’s what makes them chewy, so don’t worry that the macaroons look sticky underneath.
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Thank you guys so much for reading todays blog post, if you have any questions leave a comment below and I will respond, also if you are new follow my blog so you never miss a post! I have so many more Holiday posts coming up so make sure to watch out for them.
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