Hanukkah Brisket
Classic Potato Latkes
Potato and Vegetable Kugel
Quick Blini (Thin Buckwheat Pancakes)
Jewish Penicillin

From: Marla >
I started dating a Jewish man this year. As a surprise for him I would
Like to make some very traditional Hanukkah recipes this holiday. I would
Love any and all recipes. I plan to invite his family so I'll be feeding
10-12 people. I have advanced cooking skills, just don't know what is
Considered acceptable for the holiday! Thanks


Hanukkah Brisket

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 degree 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
degree F oven about 50 minutes or until hot. Serve as above.



Classic Potato Latkes

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 chicken fat over medium-high heat. Carefully
slide patties into hot fat.
Cook over medium-high heat about 2 minutes or until latkes are golden
brown, turning once.
Repeat with remaining batter. Add additional fat 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.)




Potato and Vegetable Kugel

2 tablespoons plus 1 teaspoon vegetable oil
1 large onion, chopped
1 pound yellow squash
2 large carrots, peeled
2 large baking potatoes
3 large eggs
1 teaspoon salt
1/4 teaspoon ground pepper
1/3 cup chopped fresh parsley
1 teaspoon paprika
1/4 cup matzo meal

Preheat oven to 350 degrees F. Heat 2 tablespoons oil in a skillet, add
onion, and saute over medium low heat until softened, about 10 minutes.
Coarsely grate squash and carrots. Transfer to a large bowl and add sauteed
onion. Peel and coarsely grate potatoes, put in large strainer, and squeeze
out excess liquid; add to bowl of vegetables. Add eggs, salt, pepper,
parsley, paprika, and matzo meal. Generously grease an 8-inch square pan or
a 7-cup baking dish. Heat briefly in oven, then add vegetable mixture.
Sprinkle with 1 teaspoon oil, then shake a little paprika on top. Bake about
1 hour or until brown and set.
Yield: 6 to 8 servings



Quick Blini (Thin Buckwheat Pancakes)

The Author says: Blini are customarily served with sour cream and caviar or
smoked salmon. However, they also make a nice Hanukkah breakfast with a
little pancake syrup on top." --Gloria Kaufer Greene

1 packet "quick"-type active dry yeast
3/4 cup plus 2 tablespoons warm (105 to 115 degrees F.) water
1 tablespoon honey
3/4 cup (light) buckwheat flour
1/4 cup all-purpose white flour, preferably unbleached
1/4 cup instant nonfat dry milk powder
2 tablespoons commercial sour cream or plain yogurt
1-1/2 tablespoons butter or margarine, melted and cooled
2 large eggs, separated
Pinch of salt

For Frying:
Butter, margarine, vegetable oil, or non-stick cooking spray

To Serve (optional):
Commercial sour cream or plain yogurt
Caviar
Very thinly sliced smoked salmon (or "lox")

In a medium-sized bowl, combine the yeast, water, and honey. Let the mixture
rest for about 5 minutes, or until it is foamy. Stir in the flours, milk
powder, sour cream, melted butter, and egg yolks. Cover the bowl with
plastic wrap and let the batter rest for 30 minutes. It will not rise very
much, but will form bubbles on the surface.
In a separate, clean bowl, beat the egg whites with the salt just until they
form stiff peaks; do not overbeat them, or they may be difficult to fold.
Gently, but thoroughly, fold the beaten whites into the batter.
Preheat a griddle or large skillet over medium-high heat and lightly grease
it. Spoon 1-1/2- to 2-tablespoon measures of the batter onto the preheated
griddle. When bubbles have formed on the surface of the pancakes, and the
bottoms are browned, turn them once and cook just until lightly browned on
the second side. Serve the blini with the desired accompaniments, or with
pancake syrup.

Yield: about 30 2-1/2- to 3-inch blini
Credits
From: The Jewish Holiday Cookbook by Gloria Kaufer Greene (Times Books)



Jewish Penicillin

1 (3 to 4 pound) kosher chicken, cut into eighths
3 scraped carrots, cut into thirds
1 whole medium onion
2 stalks celery (optional)
1/2 bunch fresh dill (do NOT use dried dill weed)

Clean chicken and put into a Dutch oven. Cover with water up to 1/8th from
the top of the pot. Add carrots, onion and celery. Start cooking over high
heat until water starts to boil, then lower flame to between medium and
simmer. Cook uncovered for 50 minutes.
Add fresh washed dill (including the stalks), and continue cooking for 15
minutes. Remove dill and throw away.
You can serve the soup with matzo balls following the directions on the box
of matzo meal.


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