Hanukkah recipes – blogmas day 3

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

Braised Brisket with Root Vegetables
Recipe courtesy ofFood Network Kitchen
Total:5 hr  Prep:15 min   Cook:4 hr 45 min  Yield:8 servings  Level:Easy

 Ingredients

  • 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

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
From Food Network Kitchens

Apple Latkes 

Apple Latkes
 Total: 35 min   Prep: 20 min   Cook: 15 min   Yield: 20 latkes  Level:Intermediate

 Ingredients

  • 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

Directions

  1. 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.
  2. Pour the yogurt mixture into the flour bowl, tip in the grated apples and fold it together.
  3. 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.
  4. 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

Blogmas day 1 – DIY Christmas Home Decor- day 1 of blogmas

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.

One thought on “Hanukkah recipes – blogmas day 3

  1. Blogmas Day Three

    Wow!
    Day 3!!!!

    Your apple Latkes sound scrumptious and I cannot wait to make them…..although a bit of time is involved….they seem well worth it🎄

    And…your crispy potato cakes….OMG😋
    Awesome and fairly easy to create and even easier to enjoy!

    Thank
    You
    Again!

    Like

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