Dec 12 2012
If you’re still looking for new recipes for these last days of Hanukkah, look no further than this simple treat from Sina Mizrahi, author of the kosher food blog The Kosher Spoon.
For those who are especially busy during the week, make these easy 15-minute Cinnamon-Sugar Coconut Doughnuts. They are a breeze to make, requiring no yeast or rising time. Their texture is perfectly fluffy, with the dough being dense like cake rather than airy like traditional doughnuts. They are also moderately sweet, and the coconut gives a hint of flavor that’s pronounced yet subdued. A wonderful recipe for your busy, light-filled Hanukkah.
Cinnamon-Sugar Coconut Doughnuts Read the rest of this entry →
Dec 7 2012
Hanukkah starts tomorrow night, so we’re wrapping up our 8 days of Hanukkah recipes with a recipe from Meredith Jacobs for chocolate mousse. Sure, it’s not a traditional Hanukkah food, but it’s chocolate! Need we say more? Check out all of our Hanukkah recipes here.
by Meredith Jacobs
We know Hanukkah’s known for fried foods: potato latkes, donuts, and the like. But truthfully, there’s really only so much oil you want to eat over an eight-day period. That’s where this delicious chocolate mousse comes in. It doesn’t take too long to prepare (just remember to budget the time to chill it before you want to eat), and it’s delicious. We like to top it with a few pieces of chocolate gelt for a special treat! Read the rest of this entry →
Dec 6 2012
Hanukkah begins this Saturday night, so there’s no time like today to hone in on your latke recipe. Today we’ve got a recipe for oven-fried potato latkes. If you’ve never tried this frying strategy before, this is going to rock your world. No more being a slave to the frying pan while the house swarms with hungry adults and their gelt-fueled, manic children! Also, way less mess. Win!
Oven-Fried Potato Latkes
By Zoe Singer
Adapted from In the Kitchen with a Good Appetite, by Melissa Clark. As Melissa points out, this recipe is easily multiplied (or halved, actually). If you make more than one batch, add a bit more oil to cover the bottom of the pans after the first batch, and reduce the baking time to allow for the pre-heated pans. Read the rest of this entry →
Dec 5 2012
Hanukkah is very, very soon, making our culinary countdown all the more exciting. Today we bring you a recipe for the truly decadent Nutella-filled Hanukkah beignets.
By Ariela and Peter Pelaia
How Kids Can Help:
Though there are parts of this recipe that are adults-only, kids can definitely help. Here’s how:
-They can add ingredients to the mixing bowl (set everything out beforehand so you don’t have to search for ingredients). Read the rest of this entry →
Dec 4 2012
We’ve given you parsnip-sweet potato latkes and other fun twists on the Hanukkah classic, and today we’re giving you a recipe for that classic latke topping: applesauce! This recipe comes from Avigail Hurvitz-Prinz.
Once you have your applesauce you may want to can it, so we have instructions for that process, too. But you don’t need to bother with that if you’ll be consuming your applesauce with your latkes.
Applesauce Read the rest of this entry →
Dec 3 2012
Today in our line up of Hanukkah recipes, we’re excited to share this delicious recipe for sweet potato-parsnip latkes. It totally counts as eating vegetables, even if they’re fried.
Parsnip-Sweet Potato Latkes
by Adeena Sussman
Of the many ways to commemorate the miracle of Hanukkah–in which a small vial of oil lasted 8 days in the Holy Temple–my favorite is to prepare treats fried in oil. Latkes (Yiddish for pancakes) come in all shapes, sizes, and flavors, a big difference from my childhood, when potatoes seemed to be the only ingredient of choice. Potatoes still reign supreme, but there are eight days of Hanukkah–ample time to try this recipe, which embraces the spirit of the holiday and adds a modern twist. Read the rest of this entry →
Nov 30 2012
Hanukkah is now six (week)days away, and it’s time to continue on our culinary journey. We’ve already got your started with some cupcakes and non-traditional latkes, and today we’re going full-fry with sufganiyot, otherwise known as jelly doughnuts. Yum!
by Claudia Roden
This Austro-Hungarian peasant carnival doughnut, which became a “royal” delicacy at the French court of Marie Antoinette, has been adopted in Israel to celebrate Hanukah because it is fried in oil. Read the rest of this entry →
Nov 29 2012
To continue with our eight days of Hanukkah recipes, today we’re bringing you some variations on the traditional latke. Be sure to click here for more variations including curried sweet potato latkes, colorful latkes, and veggie latkes, too.
If you’re not supposed to have so much oil (despite the miracle!), you can spray a cookie sheet with vegetable oil spray or Pam and put any of these in a hot (450 degree) oven for about 5-8 minutes on each side.
Sweet Potato Latkes (Pareve) Read the rest of this entry →
Nov 28 2012
What would a Jewish holiday be without food? Luckily, we don’t have to answer that. We’ve got plenty of delicious Hanukkah recipes to fill you up on every night of Hanukkah. And since Hanukkah is eight (week)days away, we thought we’d share one a day right here on the blog. First up: Rhea Yablon Kennedy’s recipe for Hanukkah cupcakes! Below is the recipe for jelly-filled cupcakes, and be sure to click here to get recipes for lemon cupcakes and deep-fried chocolate cupcakes, too.
Jelly-Filled “Sufganiyot” Cupcakes
Makes 12 cupcakes. Read the rest of this entry →