Recipezaar: Hanukkah recipes

Sweet Potato and Squash Pancakes

Wed, 21 Nov 2007 19:36:06 -0500

From Chef Barry Benezra, owner of Chef Bezzie of Miami, FL. I tore this out a newspaper. -- posted by Oolala

Mrs. Field's Chocolate Chip Cookies - My Way

Sun, 25 Nov 2007 01:40:49 -0500

There are several versions of this wonderful recipe floating around. This is my particular take on it, posted here for safekeeping. I will give the "standard" ingredients first and will then give the alternate (healthier) ingredients that I personally use. I am guesstimating the number of cookies this yields. -- posted by coconutty

Baseball Bars

Tue, 27 Nov 2007 19:13:02 -0500

From the Los Angeles Times. I haven't tried these but am posting this for safekeeping. These are very rich and very sweet. -- posted by coconutty

Tricolor Vegetable Latkes

Tue, 27 Nov 2007 19:20:54 -0500

We are serving a latkes buffet for the first night of Chanukah and I want to include this recipe. It sounds very interesting! Not only for Chanukah, especially if the vegetables can't be seen, perfect for picky eaters! Coastal Living Magazine, 11/2007 edition. Chef Judy Gallagher. I allowed for resting time. -- posted by Manami

Soofganiyot - Hanukkah Doughnuts

Tue, 27 Nov 2007 20:12:37 -0500

from Faye Levy's International Jewish Cookbook. - "Fluffy doughnuts without holes similar to these are known by many names; I've seen them as Bismarck Jelly Doughnuts, krapfen, and in France as boules de Berlin (Berlin balls). Probably Austrian bakers brought them to Israel and now they rival potato pancakes in popularity as Hanukkah food. Other common flavorings for these doughnuts, besides the brandy used in this recipe, are vanilla, grated lemon rind, cinnamon, and nutmeg." -- posted by Ketutar

Cheese Latkes

Wed, 28 Nov 2007 16:14:56 -0500

A wonderful dessert or a great breakfast! I have had this recipe in my special holiday folder and now is when I got around to posting it. These latkes are delicious! They are made with farmer's cheese (a drier form of cottage cheese), & they taste similar to the filling in blintzes. These latkes are best made just before serving. Sunset Magazine, 12/2006 edition. -- posted by Manami

Mini Veggie Latkes With Smoked Salmon and Tzatziki

Wed, 28 Nov 2007 16:53:14 -0500

This was featured in the Montreal Gazette and comes from Norene Gilletz cookbook Healthy Kitchen. -- posted by Studentchef

Oven-Crisped Potato Pancakes

Wed, 28 Nov 2007 16:54:18 -0500

Saw this in Today's paper. It's from eatingwell.com and says that shredding the potatoes and onions (white onions and shallots) in a food processor as opposed to a box grater makes this recipe faster. -- posted by Oolala

Chocolate Pancakes

Wed, 28 Nov 2007 16:56:44 -0500

Again from the Montreal Gazette and attributed to Norene Gilletz Healty Kitchen cookbook. The berries can be either fresh or frozen. -- posted by Studentchef

Ataiyef - Stuffed Syrian Pancakes

Wed, 28 Nov 2007 17:32:49 -0500

Ataiyef are a traditional treat for the Jews of Aleppo during Hanukkah, usually eaten during an afternoon break with tea or coffee and on special occasions, such as weddings. Besides Hanukkah, they are also served at engagement parties and at Shavuot, a harvest holiday that commemorates the giving of the Torah. For this recipe, chill the syrup (Shira) before using so that the hot pancakes stay crisp. Recipe adapted from Aromas of Aleppo. Cooking time is approximate. -- posted by Molly53

Heavenly Chocolate Pudding

Thu, 29 Nov 2007 16:59:12 -0500

Easy and utterly irresistible! This is so delicious! Found this on BBCGoodFood.com; appeared in Good Food Magazine, 11/2004 edition. It is utterly decadent! If you want to make over the top serve with deliciously sweetened whipped cream. -- posted by Manami

Broccoli and Mushroom Pie

Tue, 04 Dec 2007 00:44:59 -0500

From Quick and Kosher. Saw this at aish.com and want to save it to try it. Let me know what you think. -- posted by Sarah Chana

Corn and Red Pepper Latkas

Wed, 05 Dec 2007 02:41:36 -0500

I found this recipe on about.com looking for different latkas for Hannukah. I thought the texture, taste and color of this latka would be fabulous and Mom said, make it. -- posted by Tish in OH

Israeli Roast Duck (Or Chicken)

Wed, 05 Dec 2007 03:41:47 -0500

I love this recipe and it goes very well with Latkes and applesauce for a yummy Hanukkah meal. The original recipe that I posted here is for duck but I have made this with a roaster chicken with wonderful results. From New Jewish Cooking by Elizabeth Wolf Cohen. -- posted by Ilysse

Sufganiyot Cupcakes

Fri, 07 Dec 2007 19:35:14 -0500

Sufganiyot are jelly donuts eaten during Chanukkah when it is customary to eat fried foods. Obviously these cupcakes aren't fried, but the upside is that these are much easier to make than donuts. The recipe comes from the Coconut and Lime blog. -- posted by Ariella

Cauliflower Fritters

Sat, 08 Dec 2007 02:11:57 -0500

Recipe by Chef Jose Andrés, from "Christmas with a Spanish Accent" appeared in F&W Magazine, 12/2006 edition. To create these wonderful tapas, Andrés makes a batter with crunchy nubs of chopped cauliflower florets, fries spoonfuls in a skillet and then tops them with yogurt or sour cream sauce and a dollop of caviar. -- posted by Manami

Leek, Potato & Caraway Latkes With Spiced Sour Cream

Mon, 10 Dec 2007 18:35:10 -0500

Aromatic caraway seeds, which add a nutty licorice flavor, may be omitted from the recipe, if you like. The spicy sour cream sauce cools and adds heat at the same time. CookingLight Magazine, December 2001 & 2007 edition. -- posted by Manami

Zucchini and Carrots With Green Onion and Dill

Fri, 14 Dec 2007 16:54:50 -0500

Bon Appetit, Dec., 2006, in the Hannukah menu section. Sounds interesting and great when you don't want a sweet carrot dish. -- posted by Oolala

Twisted Snowballs

Wed, 19 Dec 2007 20:29:28 -0500

A new twist on the traditional Snowball Cookies aka Butter Balls, Walnut Balls, Pecan Puffs, etc. -- posted by Karen=^..^=

Spiced Winter Tea Mix

Thu, 20 Dec 2007 00:03:10 -0500

I adapted this from a recipe I saw on menus4moms.com. Really cute gift to give in wrapped up in some pretty mugs. -- posted by Karen=^..^=

Sour Cream Sugar Cookies

Thu, 20 Dec 2007 00:09:51 -0500

They are fluffy cookies. They are better than the store bought ones. My kids like them so much that I have to make more. -- posted by Chef #688883

Potato Latkes

Thu, 27 Dec 2007 02:35:41 -0500

It is amazing how many variations there are to the simple Latke. This is a combination of the recipe found in "The Nate the Great" books and Jamie Geller's grandfather's recipe from her "Quick and Kosher Recipes from the Bride Who Nothing". -- posted by baezus

Beignets for Chanukah (Sufganiot)

Thu, 27 Dec 2007 03:20:31 -0500

I was trying to follow a simple recipe when - surprise - I don't have the ingredients! The results are these parve beignets that were a fantastic hit! -- posted by baezus

Matzo Ball Soup

Thu, 10 Jan 2008 16:19:16 -0500

The traditional Matza Ball soup contains a lot of fat and sodium and from what I remember the matza's would sit like a lump in your belly - I decided to make an updated more heart healthy version - and here's what I came up with!!! -- posted by Ravenseyes

Brisket of Beef in Tomato Onion Gravy (Crock Pot)

Tue, 22 Jan 2008 21:43:39 -0500

From Delicious and Dependable Slow Cooker Recipes by Judith Finlayson. *You can make this overnight and once cooked, you can refrigerate it. When meat is cooled, slice thinly. Place in a Dutch oven, cover with sauce and reheat on stove top over medium-low until hot and bubbling. -- posted by Oolala

Heavenly Brownies in a Jar

Thu, 24 Jan 2008 20:19:14 -0500

To give as gifts. Makes one gift in a canning jar. -- posted by WI Cheesehead

Very Easy Brisket

Mon, 25 Feb 2008 19:26:52 -0500

I got this from the Sun -Sentinel but I haven't tried it yet. It sounds interesting to me. -- posted by Oolala

Potato Latkes

Wed, 05 Mar 2008 19:31:24 -0500

Perfect with any pot roast, or at any Hanukkah feast. -- posted by JackieOhNo!

The Potato Pancake Principle by Joan Nathan

Mon, 10 Mar 2008 23:20:13 -0400

From Food Editors' Favorites. Joan Nathan submitted this. The blurb said "Recently, when demonstrating how to make potato latkes for Hanukkah, I discarded my recipes and put together a ratio of potatoes to other ingredients. I call it the potato pancake principle". You can use 1 potato plus a beet or a zucchini instead of 2 potatoes. *Note-Joan recommends making them early in the day, letting them drain all day long (do not refrigerate), then crisping again just before eating by putting them on an ungreased cookie sheet in a 350 degree oven until just warm. -- posted by Oolala

Bopka (This is My Mothers Recipe and Her Spelling) or Babka*

Tue, 25 Mar 2008 02:32:01 -0400

This is a great cake. It's great with coffee or tea and it isn't a sweet cake. Back in the 50s through 80s my mother belonged to an organization made up of many branches that raised money for Childrens Hospital in Columbus, OH. Each branch was called a Twig (she was in Twig 21) and every year they held a huge Bazaar. My mother would bake Bopkas and eventually people started calling ahead of time to reserve a quarter of a cake. The cost went up each year and the last I remember it was $3.50 a quarter and that was in the late 60s. My brother liked to toast a slice (the loaf pan style) and put a little butter on it. This cake keeps and freezes well in the loaf style. I am sure the tube style would freeze well also. *This is definitely a cake, not a bread (like Challah) as some of the Babkas I have seen in the bakeries. -- posted by Chef #797721

Red Wine and Onion Brisket

Mon, 31 Mar 2008 23:25:48 -0400

From Woman's World Magazine 12/7/04. Long, slow cookin makes this oniony beef roast extra tender and flavorful. If you don't like wine, you can substitute beef broth. -- posted by JackieOhNo!

Crispy Potato Pancakes

Tue, 01 Apr 2008 01:20:49 -0400

From Woman's World Magazine 12/7/04. These potato pancakes are scrumptious with a dollop of creamy horseradish topping. -- posted by JackieOhNo!

Roasted Carrot and Parsnip Soup

Wed, 02 Apr 2008 00:47:52 -0400

I recently read an article which claimed that roasting the vegetables before cooking in soup gives a wonderful depth of flavor quickly and easily. This particular recipe happens to combine two of my favorite vegetables, and the roasting enhances their natural sweetness, while mellowing it a bit. From Real Simple Magazine October 2007. -- posted by JackieOhNo!

Broccoli Noodle Pudding

Mon, 14 Apr 2008 01:42:29 -0400

This is a non-dairy version with Coffee Rich and margarine that I found in Pingry Cooks submitted by Marian Kaufman and which I am posting for safe keeping. This uses frozen broccoli and an onion soup packet too. -- posted by Oolala

Sweet Noodle Pudding/Kugel (Nut Topping)

Tue, 15 Apr 2008 19:46:21 -0400

I like the way this sounds but haven't tried it yet. It's from Marcia Saltzman in Pingry Cooks. It has chopped nuts in the topping which is a bit different from the usual. If making for company, make sure there are no peanut allergies! You need to have this in the refrigerator all day or or night before baking so plan accordingly. -- posted by Oolala

Sweet Noodle Kugel With Marmalade and Preserves

Tue, 15 Apr 2008 20:06:47 -0400

From Favorite Recipes of Our First Ladies, 1971. This was provided by Mrs. Marvin Mandel of Maryland. Here for safe keeping. I adapted this slightly for posting purposes. -- posted by Oolala

Beer-Braised Brisket With Carrots and Parsnips

Thu, 17 Apr 2008 00:25:59 -0400

From Good Food Magazine, March 1986. A nice alternative to corned beef at St. Patrick's Day-time. -- posted by JackieOhNo!

Chocolate Chip Rugelach Recipes

Mon, 28 Apr 2008 01:26:21 -0400

Courtesy of bellaonline.com Rugelach are a cross between a cookie and a little rolled up pastry. These pastries are now mainstream, and come with a myriad of fillings, including many that include jam and finely chopped nuts. The dough is traditionally cream cheese dough, which some believe to have been developed in the U.S. by the Philadelphia Cream Cheese company. This recipe uses a chocolate chip, walnut and cocoa filling, this recipe will take some time, because the dough needs to chill, and then rolled out, and cut. -- posted by seahorse73

Loukoumathes Me Portokali: Orange Honey Puffs

Fri, 13 Jun 2008 02:01:49 -0400

These small puffs of fried dough are another version of the honey-drizzled traditional loukoumathes recipe. Instead of being drizzled with honey, they are dipped in a delicious orange-flavored syrup. A favorite Hanukkah treat. Trying to add a Greek recipe or two to my cookbook. -- posted by Charlotte J

Loukoumathes: Honey Puffs

Fri, 13 Jun 2008 02:14:15 -0400

This recipe uses milk and a hefty helping of baking powder to create these small light fried balls of dough that are drizzled with honey and sprinkled with nuts. These are loved by all Greeks and are a traditional Greek Jewish sweet at Hanukkah. -- posted by Charlotte J

Smoked Salmon Ball

Mon, 21 Jul 2008 19:56:12 -0400

The salmon ball may be served on a variety of toasts - Melba, rounds of French bread, or mini bagels. This is a quick and pretty presentation. From "Party Receipts" from the Charleston Junior League -- posted by jfreed

Red-Wine Braised Beef Brisket W. Horseradish Sauce (Sara Moulton

Tue, 05 Aug 2008 19:11:18 -0400

This recipe is from Sara Moulton's Chanukah show on TV Food Network (the recipe can be found there, along with her story of the family connection this recipe has for her). I've included it because it's a personal favorite and because it reminds me of my mother's recipe ... except, of course, my mother's must taste better (everyone's mother makes the best ...). Sara's discussion includes a very good description of brisket from a butcher's (and consumer's viewpoint) ... you can find similar great informaton in Molly Stevens' Braising book (an IACP and Beard Foundation prize winner, so well worth having). The portions are based on a 5.5 lb brisket, 10% shrinkage during cooking and a 6 oz portion serving (10 servings). I often find people go for 8-10 oz, so don't be surprized if this turns into 7-8 servings! BTW, as with most braises, it tastes even better the next day -- I often make it a day ahead to let the flavors marry overnight ... To answer a few basic questions: the strategy here is that we will coat the brisket with a seasoned flour to create a crust and seal in the juices. We will then create a vegetable base (broth) on the stovetop, reduce it to concentrate its flavor, then reliquify it with chicken broth to braise (cook in a relatively small amount of liquid) the brisket to complete tenderness. This sounds complicated, but its really not ... and the layers of flavor are just amazing!! The horseradish sauce is made separately, on the cooktop. Variations: (1) Skip the horseradish sauce and use the pan sauce. Either one is great. (2) Skip the oven and use a slow cooker to do the braising. No fuss and keeps the kitchen cool and the oven clean. You will still need to do a fair amount on the cooktop. Each slow cooker has different temperatures, but I'd suggest starting at about 4-6 hours at high heat and using at a minimum a 5 qt cooker. (3) Kosher brisket and kosher wine makes this a kosher main course. (4) For Passover, replace the flour with matzoh meal. -- posted by Gandalf The White

Kurdish Kubbeh Khamoustah

Fri, 08 Aug 2008 00:34:14 -0400

Stuffed Dumplings in Soup -- posted by Stacia_

Five-Minute Spiced Orange Marmalade

Sun, 24 Aug 2008 11:41:52 -0400

Honey, brandy and spices enhance purchased marmalade for an easy-to-make gift. This makes about 3 cups, or enough for three 8-oz. jars. -- posted by JackieOhNo!

Bubby Z's Corn Pudding

Thu, 28 Aug 2008 15:00:46 -0400

Corn Pudding done casserole style that is to die for. My Bubby ( Jewish Grandma) gave me the recipe last time I saw her(Thank you!!!) I like this recipe because it incorporates wholesome goodness into a real comfort food. You can use sugar in place of Splenda in this recipe or no sweetner at all if you prefer. Tastes perfect straight out of the oven or can be served cold as well. This makes an excellent side dish at a brunch or fits in well at dinner as well. This is an excellent addition to a holiday table, whether it be Thanksgiving, Easter, Christmas or Hannukkah! Note: I've made this w/ no -fat sour creme and no sugar, and it wonderful. I haven't tried substituting the butter though because I think you need this in this recipe, but if you do , let me know how it turned out! -- posted by MemphisMommy

Romesco Potatoes

Mon, 22 Sep 2008 18:28:41 -0400

Adapted from "Sunday Suppers at Lucques". -- posted by evelyn/athens

Brisket in Sweet-And-Sour Sauce

Sat, 04 Oct 2008 19:16:08 -0400

My friend Deb sent this to me from the NY Times, 2002. Adapted from ''Levana's Table,'' by Levana Kirschenbaum (Stewart Tabori & Chang, 2002) . 3 hours plus overnight refrigeration. -- posted by Oolala

Margot's Jewish Apple Cake

Thu, 30 Oct 2008 12:42:29 -0400

Here is another recipe that I received in a recipe-swap-by-mail about 20 years ago, and am finally posting it here for safekeeping. -- posted by JackieOhNo!

Holiday Cinnamon Ornaments

Sun, 09 Nov 2008 02:31:17 -0500

a super easy way to make wonderful holiday ornaments that the kids can help decorate, and makes the house smell wonderful! -- posted by Alethia

Peppermint Poppers

Thu, 20 Nov 2008 20:02:05 -0500

My DH calls these cookies "Triple Threats" a buttery cookie filled with a mellow mint cream and rolled in crunchy crushed peppermint candy! So GOOD!!!!! -- posted by kittycatmom

Mini Cheesecake Recipe

Sun, 23 Nov 2008 20:15:38 -0500

Have all the ingredients at room temperature. Preheat an oven to 350 F. Lightly coat the cups of the 12-cup mini cheesecake pan with nonstick cooking spray. -- posted by Cheesecake Delivered

Nana's Brisket

Thu, 27 Nov 2008 00:40:56 -0500

This is my grandmother's brisket recipe and the sauce is especially good on kasha varnishkes. I like making it in a crockpot, but my mother still makes it on the stovetop or in the oven, which are both good options. If you can't find Washington's Rich Brown Seasoning (try online), beef bouillon powder can be substituted (but it won't be as good!) The sauce is thin, and I've tried thickening it before, but it isn't as good. -- posted by Shana C

Easy Cut Rugelach

Fri, 05 Dec 2008 19:15:56 -0500

This delicious and beautiful recipe for rugelach (a flakey, tender Jewish pastry / cookie) was handed down through 4 generations of Gourmet Magazine's food editor Melissa Robertss family and was recently featured as part of "Gourmets Favorite Cookies: 1941-2008". These are easier than the typical crescent rugelach as they are scored first, baked, and then broken into individual cookies afterwards, for a wonderful variety of textures from top to bottom. The dough can be used for many different fillings including: Nutella (warm slightly before spreading), mini chocolate chips, cinnamon sugar, etc... Just use what you like! These freeze well. Dough must be chilled (preferably overnight) before using. -- posted by blucoat

Italian Brides Pecan Cookies (Pastelitos De Boda)

Mon, 08 Dec 2008 17:50:42 -0500

This is a pecan, crumbly, melt-in-your-mouth, cookie, that's perfect in the winter season, as the powdered sugar dusted on the cookies resembles snow. These are surprisingly quick and easy to make. This is an American twist on a classic Italian recipe, as it is made with pecans rather than the traditional almonds or hazelnuts. It's from Gourmet Magazine (Nov. 1986) and is currently featured as one of "Gourmets Favorite Cookies: 1941-2008". -- posted by blucoat

Potato, Carrot, and Onion Latkes With Spiced Sour Cream

Mon, 08 Dec 2008 18:13:20 -0500

This is a great recipe if you're in the mood for some savory kosher fare. In our house, we eat these as a main dish served with broccoli spears. Save a ton of working time by putting the shredding attachment on your food processor to work! -- posted by xxciv

Mock Noodle Kugel (Using Spaghetti Squash; Low-Carb, Fat-Free)

Mon, 08 Dec 2008 18:14:39 -0500

I based this recipe on one I found in Nechama Cohen's "Enlitened Kosher Cooking." I chose the sweet variation, so that's what I'm posting; but if you want a savory kugel, leave out the Splenda, cinnamon and nutmeg and replace it with one peeled, sliced medium onion and two peeled, minced cloves of garlic sauteed in a tablespoon of olive oil. Don't be deterred by the cooking time -- most of it is spent waiting for the squash to cool, or the kugel to bake! -- posted by brokenburner

Cream Cheese Walnut Refrigerator Cookies

Tue, 09 Dec 2008 00:54:02 -0500

This recipe from Martha Stewart produces a slice-and-bake cookie with a tight crumb that immediately falls apart into deliciousness in your mouth. Try it! I also think this would work well with other nuts, like pecans. A great cookie recipe for the holiday season. You can make the dough ahead of time and freeze it until you want to use it. Enjoy! -- posted by blucoat

Triple-Chocolate Cranberry Oatmeal Cookies

Tue, 09 Dec 2008 00:56:07 -0500

This is a decadent cookie for the holidays. I don't find the drizzle necessary as they are really beautiful without it. This is from Bon Appétit Magazine (December 2004) and is featured as part of their Christmas Cookies special. The ranges for chocolate chips and cranberries just depend on how loaded you want your cookie. (The original recipe calls for the max. amount but I find that a bit much.) You can add some orange zest to the batter for a little extra seasonal flavour. -- posted by blucoat

The Dreidel - Cocktail

Tue, 09 Dec 2008 22:16:54 -0500

Created by Nopa Bar in San Fransisco. You need to shake the cocktail very hard, almost violently, to be sure that the egg white emulsifies. -- posted by Jess4Freedom

Peppermint Swirls

Tue, 09 Dec 2008 22:56:08 -0500

Another cookie for your holiday cookie tray. As a bonus, this recipe can be refrigerated for up to a week. By leaving out the last 3 ingredients you could "morph" this recipe to other flavored and/or shape cookies. The cooking time is per baking sheet-ful. -- posted by Nana Lee

Perfect Potato Pancakes (Latkes)

Fri, 12 Dec 2008 19:08:33 -0500

Crisp outside, moist inside, these delicious latkes are the real thing. -- posted by JackieOhNo!

Middle Eastern Chicken Schnitzel

Tue, 16 Dec 2008 18:35:32 -0500

Schnitzel came to Israel via immigrants from Austria and is very popular in the restaurants across the country. This recipe takes the common schnitzel and gives it a Mediterranean twist. -- posted by Celticevergreen

Sufganiyot (Hanukkah Jelly Doughnuts)

Tue, 16 Dec 2008 18:54:41 -0500

This is an excellent and dependable recipe for a traditional Hanukkah (or Chanukah) treat. Adapted from Joan Nathan's book, "The Jewish Holiday Baker". Dough must rise overnight. -- posted by blucoat

Hanukkah Sufganiyot (Dairy)

Tue, 16 Dec 2008 18:59:20 -0500

This recipe is a Dairy recipe. Kosher law prohibits serving milk and meat at the same meal so these would make a great snack. Time listed doesn't account for proofing time. -- posted by Celticevergreen

Chocolate Walnut Rugelach

Wed, 17 Dec 2008 01:22:14 -0500

These are delicious, traditional Jewish crescent shaped pastries or cookies. They are almost like denser, mini chocolate croissants. This recipe really simplifies what can sometimes be a complicated treat to prepare. The recipe is from "The Clueless Baker: Baking from Scratch", by Evelyn Raab. It's a great cookbook for beginning bakers. (For a faster method of rolling the cookies: roll the dough out into a slightly more rectangular shape. Sprinkle with filling, then roll the whole thing up in one piece, starting at one of the long sides. Cut into 1-inch (2 cm) sections and place, seam side down, on an ungreased cookie sheet to bake.) -- posted by blucoat

Really Good Rum Balls

Wed, 17 Dec 2008 01:28:14 -0500

This is a fabulous and easy no-bake recipe from "The Complete Christmas Cookbook", by Canadian Living. These must sit (and then be chilled) before serving. To make-ahead: Layer between waxed paper in airtight container and refrigerate or freeze for up to 1 month. -- posted by blucoat

Linzer Cookies (Dorie Greenspan)

Fri, 19 Dec 2008 00:35:34 -0500

This cookie recipe for Linzer Sables require a little effort, but they are so beautiful and tasty. The recipe is from one of my favourite cookbooks, "Baking: From My Home to Yours", by Dorie Greenspan. For a simpler cookie, omit the cutouts, although it does make beautiful cookies. You can dust these with confectioner's sugar just before serving. Both dough and cookies freeze well (without the sugar dusting). Dough requires 45 minute chilling time. -- posted by blucoat

Creamy Smoked-Salmon Scrambled Eggs over Asiago Potato Pancakes

Mon, 22 Dec 2008 19:39:33 -0500

My girlfriend (from long ago) Judy and I were served brunch by a friend who is starting her catering business again. We had Champagne Punch & a few other items but all I wanted were those fabulous eggs & potato pancakes! It was so good! It was delicious! ;) I would prefer a white Chardonay or any very dry Spanish wine but what do I know? :) -- posted by Manami

Sugar-Topped Molasses Spice Cookies

Tue, 23 Dec 2008 00:03:31 -0500

These are big, crisp, and slightly crackled cookies, with as much or as little kick as you want (depending on how much pepper you add). The sugar topping makes for a lovely presentation and a great texture contrast. From one of my favourite cookbooks, "Baking: From My Home to Yours", by Dorie Greenspan. These cookies keep well. (Dough must be chilled for at least 30 minutes in the freezer.) -- posted by blucoat

Zucchini Latkes (Gourmet)

Tue, 23 Dec 2008 00:06:03 -0500

A great Hanukkah alternative from this month's Gourmet Magazine (Dec. 2008). These are very simple to prepare and lighter than the traditional potato latkah. The more liquid you squeeze out of the zucchini, the better. Serve with sour cream. -- posted by blucoat

Cheese Latkes

Tue, 23 Dec 2008 00:14:14 -0500

On Chanukah, it is traditional to eat fried foods, in commemoration of the oil which miraculously lasted eight days. These can also be eaten on Shavuot, when it is traditional to eat dairy foods. The recipe comes from Cardiff United Synagogue, in Wales. -- posted by DrGaellon

Potato Latkas (Potato Pancakes)

Tue, 23 Dec 2008 00:52:50 -0500

Latkas are a tradition for Channukah, but they are great anytime. This recipe makes about 15 latkas, but can easily be doubled or tripled. Easy to make, just allow time to stand at the stove with multiple frying pans. I use every burner that is open to speed it up. Traditionally served with applesauce on the side. -- posted by Karen67

Chocolate Crinkle Cookies

Tue, 23 Dec 2008 00:54:04 -0500

These are crisp on the surface with a soft and gooey centre. These are great for the holiday season as the white powdered sugar contrasts dramatically with the deep brown chocolate crevices and they look as though they are covered in snow. The recipe is from "Bakewise: The Hows and Whys of Successful Baking" by Shirley Corriher. These are Shirley's favourite cookies! She is a food scientist (as well as a cook) thus her recipes are very reliable. The dough needs to be refrigerated for a few hours or overnight. Makes 3 to 5 dozen, depending on size. -- posted by blucoat

Vegan Gingerbread Cut-Out Cookies

Wed, 24 Dec 2008 01:23:25 -0500

This egg-free and dairy-free recipe for a chewy gingerbread cookie is from Sarah Kramer's cookbook, "La Dolce Vegan!" (2005) and reprinted in today's local paper. For vegan frosting, use five parts icing sugar to one part water, blending until thick. or you can use chocolate peanut butter spread. Dough must chill for 2-4 hours. (While baking the first batch, return the dough to the fridge to chill it so dough doesn't stick to the rolling pin. Allow cookie sheet to cool before reusing.) -- posted by blucoat

Chocolate-Dipped Coffee Kisses

Wed, 24 Dec 2008 01:40:57 -0500

From the cookbook, "The Spirit of Christmas", published by Leisure Arts. You can buy the white, medium, or dark chocolate disks at your local grocery store, either in the bulk section, bakery area, or baking aisle. If you prefer, you can melt together 6 ounces of chips or baking chocolate (except unsweetened) and 1 tablespoon of shortening in place of the candy coating. -- posted by blucoat

Chocolate Chip, Cherry and Walnut Rugelach

Thu, 25 Dec 2008 00:52:00 -0500

Unbelievably good pastry. These can be made with various combinations of filling, this just happens to be one of my favorites. Feel free to experiment with different kinds of jams, jellies, nuts, cinnamon, etc. The dough reminds me of the jewish bakeries my family frequented when I was a child. Spot on. Recipe stolen from Bon Appetit and posted here for convenience. -- posted by Dave in Alpharetta, GA

Cumin-Scented Beet Latkes

Thu, 25 Dec 2008 01:00:21 -0500

This is a great alternative to traditional potato latkes. You can serve these on Hannukah or all year round. Pair this with with "Apple, Green Onion, and Jalapeño Salsa" (I've posted the recipe). It's an outstanding combination. These recipes are from Bon Appétit Magazine (December 2004). (Latkes can be made 6 hours ahead. Let stand at room temperature. Rewarm in 350°F oven on a baking sheet until crisp, about 10 minutes.) -- posted by blucoat

Apple, Green Onion, and Jalapeño Salsa

Thu, 25 Dec 2008 01:00:32 -0500

This sweet and mild salsa goes exceptionally well with the Cumin-Scented Beet Latkes recipe I posted on this site. Both are from Bon Appétit Magazine (December 2004). -- posted by blucoat

Butternut Squash Latkes (H. G.)

Thu, 25 Dec 2008 20:59:05 -0500

From hungry-girl.com... optional toppings include fat-free sour cream and chopped scallions, unsweetened applesauce and cinnamon. I used two medium-sized squashes, and that gave me about six cups of shreds, so I doubled the recipe and got 28 latkes. They didn't stick together very well, though, so I'd suggest adding a bit more egg substitute. -- posted by brokenburner

Hanukkah Honey Puffs

Thu, 25 Dec 2008 21:00:04 -0500

I just used that recipe title because that's what it's called in the "Simply Savings" PathMark book where I found it! Personally, I think it could work just as well for Rosh Hashana, given the honey. The prep + cooking time doesn't seem to take the rise time into account, but I'm transcribing it as written. -- posted by brokenburner

Fresh Beet Latkes With Cumin and Coriander

Mon, 29 Dec 2008 22:30:18 -0500

Who says latkes have to be made with potatoes? OMG, these are outrageously good! Serve as a side for roast poultry or on their own, in their glory, with sour cream & minced chives. From Food & Drink - a weekly guide to enjoying eating from the Tribune. -- posted by Buster's friend

Bubbe's Brisket

Tue, 30 Dec 2008 01:27:45 -0500

This is a unique and very flavorful way to prepare a beef brisket - when you want a change from bbq flavors. One of our long time family favorites, great for company or a holiday meal. -- posted by studio city girl

Mandel Bread

Tue, 30 Dec 2008 23:12:48 -0500

A Jewish bar cookie, like biscotti. -- posted by Chef Susan B

Ellie's Cranberry Pecan Cookies

Tue, 06 Jan 2009 01:25:53 -0500

I received this recipe years ago from a woman in one of my education classes. Since then I have been making them every year for my Christmas cookies plate. Note: If made as follows, expect a very thin crispy cookie. I usually add 1/3 cup of flour to make the cookies a little chewier. Either way, they taste great!!!!! -- posted by sbera007

Mondel Bread

Tue, 06 Jan 2009 17:14:54 -0500

The best way to describe mondel bread is "Jewish Biscotti I use walnuts, but you can try any nut that suits your mood. -- posted by Nunzio's Daughter

Potato Latkes (Pancakes)

Thu, 08 Jan 2009 23:15:37 -0500

These are sauteed pancakes, and delicious. This is the way my grandmother made them, and they were served at the Jewish holidays of Hanukah and during the 8 days of Passover, but not at the Seder (dinner and religious service), but for a light supper. They are good served as a side dish with the Winter Vegetable Plate in my cookbook. If you don't have Matzo Meal (which is also great for breading meat or fish),substitute all purpose flour. -- posted by Chef Elaine C.

Mujadarra

Fri, 23 Jan 2009 17:33:09 -0500

This is a fantastic lentil dish. In my quest to find healthier food that my family liked and would actually eat, I decided to try this recipe. It was demonstrated on T.V. by Ali Sabbah from the Mazza Cafe, a Jewish restaurant, in Salt Lake City. My family just ate this up, even my picky five year old boy. I had to post it before I lost the recipe. -- posted by bluesagegirl

One Step Noodle Kugel

Fri, 13 Feb 2009 00:04:03 -0500

My Bubby Z's basic recipe for noodle kugel. She made this for all of the Jewish and family celebrations we used to have. -- posted by MemphisMommy

Potato Pancakes - Latkes

Sun, 22 Mar 2009 10:25:26 -0400

-- posted by ronnie_b

Cinnamon-Spiced Chard Pancakes (Passover)

Thu, 02 Apr 2009 01:29:02 -0400

This "Bon Appétit" recipe works very well with virtually any green, including spinach, kale, or some spring mix. -- posted by blucoat

Potato Latke Muffins (Passover)

Thu, 09 Apr 2009 01:50:52 -0400

A really tasty, easy, and healthy recipe adapted from ''The Low-Fat Jewish Cookbook'' by Faye Levy and printed in the New York Times. They are more like cute, individual kugels than latkes, and are really yummy. -- posted by blucoat

100 Year Old New Zealand Lamb Dish - (I Have Used Deer W/This

Sun, 26 Apr 2009 21:29:46 -0400

A unique and exotic dish for the acquired taste of lamb . Not just any lamb only Imported lamb from NEW ZEALAND (because of the type of food the lamb eats) Australian lamb will do as well. It has a Kick so expect it. I Dont recommend you using American lamb as the flavor is not the same . Around Easter most stores get imported lamb from NZ (i buy all of my local stores imported NZ lamb to make sure i have enough for the year ) as they only carry American the rest of the year. This is over 100 years old but i said that to be safe . It was given to me by Grandfather who's Mother and Father was one of the first white familys to move into South Africa and they had New Zealand Lamb Imported to them to their farm. -- posted by Hotwingcooker

Brisket With Apricot Nectar

Tue, 28 Apr 2009 11:55:34 -0400

And dry onion soup mix, seasoned salt, garlic and paprika. From Cooking Up Something Special, the sisterhood of Temple Beth Ahm, 1986, This was submitted by Rose Widom. I like collecting different brisket/pot roast recipes and this one sounds different. Haven't tried it yet. -- posted by Oolala

Spinach Tidbits

Tue, 26 May 2009 16:42:05 -0400

This great appetizer recipe could not be easier and they are so tasty, even kids will love them! The recipe is from "Quick and Kosher: Recipes from the Bride Who Knew Nothing", by Jamie Geller. These can be prepared ahead of time by freezing tidbits after step 3. Freeze them on the cookie sheet & then transfer to a sealable bag for easy storage. Don't thaw before baking; just increase baking time by 20 minutes. -- posted by blucoat

Cottage Cheese Pancakes (Levivot)

Thu, 28 May 2009 01:30:44 -0400

This delicious, traditional Jewish recipe is from Joan Nathans wonderful cookbook, The Foods of Israel Today. Use the cinnamon and sugar for a sweeter pancake. You can also add a little vanilla . -- posted by blucoat

Apricot Applesauce (Jewish)

Thu, 18 Jun 2009 01:07:18 -0400

This recipe -- for Hanukkah -- was found in the2008 cookbook, Jewish Holiday Cooking. -- posted by Sydney Mike

Fabulous Chicken Roses

Fri, 17 Jul 2009 02:22:36 -0400

"These lemon marinated, flour/egg coated and deep-fried drumsticks are allowed to 'bloom' in the oil like roses in springtime! These drumsticks look very nice served with this special chile garlic sauce, and they are so tasty!" Recipe by Sulis -- posted by RavynLoony

Cranberry Apple Cinnamon Strudel

Tue, 04 Aug 2009 12:41:30 -0400

This recipe is delicious & even though I got it from a Jewish recipe you can use it for anything. I have used it for special dinners & just a special dessert for a regular meal. I don't use the organic sugar & usually leave out the raisans. -- posted by missbeth

Marcia's Chopped Liver

Thu, 13 Aug 2009 10:27:00 -0400

I was going to a party and a friend suggested I make chopped liver. Without admitting it was not in my repertoire, I said sure. Then I solicited recipes from all my friends and relatives. This is from my sister-in-law, Marcia. Everything I read says the more eggs, the fluffier -- posted by MacroAlan

Forgotten Cookies-Diabetic

Fri, 13 Nov 2009 12:44:36 -0500

I haven't tried this recipe yet but I couldn't pass up posting it because I don't want to lose it and others might enjoy a "legal" cookie recipe. I'm totally guessing at the yield. Zaar is listing the calorie and fat content (mostly fron the nuts) for a dozen cookines. Dividing 12 into that amount breaks down to each cookie having 33.5 calories. If you wish to lower it more just use less nuts. -- posted by Annacia

Recipezaar: Hanukkah recipes

Sweet Potato and Squash Pancakes

Mrs. Field's Chocolate Chip Cookies - My Way

Baseball Bars

Tricolor Vegetable Latkes

Soofganiyot - Hanukkah Doughnuts

Cheese Latkes

Mini Veggie Latkes With Smoked Salmon and Tzatziki

Oven-Crisped Potato Pancakes

Chocolate Pancakes

Ataiyef - Stuffed Syrian Pancakes

Heavenly Chocolate Pudding

Broccoli and Mushroom Pie

Corn and Red Pepper Latkas

Israeli Roast Duck (Or Chicken)

Sufganiyot Cupcakes

Cauliflower Fritters

Leek, Potato & Caraway Latkes With Spiced Sour Cream

Zucchini and Carrots With Green Onion and Dill

Twisted Snowballs

Spiced Winter Tea Mix

Sour Cream Sugar Cookies

Potato Latkes

Beignets for Chanukah (Sufganiot)

Matzo Ball Soup

Brisket of Beef in Tomato Onion Gravy (Crock Pot)

Heavenly Brownies in a Jar

Very Easy Brisket

Potato Latkes

The Potato Pancake Principle by Joan Nathan

Bopka (This is My Mothers Recipe and Her Spelling) or Babka*

Red Wine and Onion Brisket

Crispy Potato Pancakes

Roasted Carrot and Parsnip Soup

Broccoli Noodle Pudding

Sweet Noodle Pudding/Kugel (Nut Topping)

Sweet Noodle Kugel With Marmalade and Preserves

Beer-Braised Brisket With Carrots and Parsnips

Chocolate Chip Rugelach Recipes

Loukoumathes Me Portokali: Orange Honey Puffs

Loukoumathes: Honey Puffs

Smoked Salmon Ball

Red-Wine Braised Beef Brisket W. Horseradish Sauce (Sara Moulton

Kurdish Kubbeh Khamoustah

Five-Minute Spiced Orange Marmalade

Bubby Z's Corn Pudding

Romesco Potatoes

Brisket in Sweet-And-Sour Sauce

Margot's Jewish Apple Cake

Holiday Cinnamon Ornaments

Peppermint Poppers

Mini Cheesecake Recipe

Nana's Brisket

Easy Cut Rugelach

Italian Brides Pecan Cookies (Pastelitos De Boda)

Potato, Carrot, and Onion Latkes With Spiced Sour Cream

Mock Noodle Kugel (Using Spaghetti Squash; Low-Carb, Fat-Free)

Cream Cheese Walnut Refrigerator Cookies

Triple-Chocolate Cranberry Oatmeal Cookies

The Dreidel - Cocktail

Peppermint Swirls

Perfect Potato Pancakes (Latkes)

Middle Eastern Chicken Schnitzel

Sufganiyot (Hanukkah Jelly Doughnuts)

Hanukkah Sufganiyot (Dairy)

Chocolate Walnut Rugelach

Really Good Rum Balls

Linzer Cookies (Dorie Greenspan)

Creamy Smoked-Salmon Scrambled Eggs over Asiago Potato Pancakes

Sugar-Topped Molasses Spice Cookies

Zucchini Latkes (Gourmet)

Cheese Latkes

Potato Latkas (Potato Pancakes)

Chocolate Crinkle Cookies

Vegan Gingerbread Cut-Out Cookies

Chocolate-Dipped Coffee Kisses

Chocolate Chip, Cherry and Walnut Rugelach

Cumin-Scented Beet Latkes

Apple, Green Onion, and Jalapeño Salsa

Butternut Squash Latkes (H. G.)

Bopka (This is My Mothers Recipe and Her Spelling) or Babka*

Italian Brides Pecan Cookies (Pastelitos De Boda)