Try These Hanukkah Recipes During the Festival of Lights

This year, Hanukkah begins on the evening of Saturday, Dec. 8, and ends on the evening of Sunday, Dec. 16.

Get out

For those looking to get out to celebrate the Festival of Lights, The Jewish Federation of New Hampshire's Young Leadership Division is holding a Hanukkah party for young adults in their 20s and 30s at 7:30 p.m. next Thursday, Dec. 13, at the Bridge Cafe at 1117 Elm St. in Manchester. Tickets are $15 per couple or $10 for individuals or $15 per couple for the event, which offers drinks, games and, of course, latkes. For more info or to RSVP, contact Executive Director Inbar Keren at Israeli@JewishNH.org or 627-7679.

The Palace Theatre in Manchester is also featuring a professional Broadway event that will combine an exciting evening at “Festival of Lights” with the greater NH community. Chanukah at the Palace will feature well-known magician and illusionist George Saterial and music from The Chai Notes. Tickets are $18 for Adults $18, Children $10. Click here to purchase tickets online.

Fill up on these delicious Hanukkah dishes!

Observing the Festival of Lights goes hand-in-hand with making special Hanukkah foods. Before you light the menorah, make sure you have all the ingredients for some great brisket, latke, and sufganiyot. Although there are many recipes, below are a few to try during the eight nights. 

Potato Latkes

Ingredients

• 3 medium/large potatoes - washed, peeled and grated
• 1 egg for every 3 potatoes
• Approximately 1/4 cup of flour per every 3 potatoes
• 1 TBS onion powder per every 3 potatoes
• 1 TBS garlic powder per every 3 potatoes

Instructions

• Grate potatoes, drain off excess juices, add egg(s), flour, onion and garlic powders.
• Mix well.
• Place enough oil in a large frying pan to have approximately a half-inch of oil, or enough to cover the bottom half of the potatoes. 
• Take a heaping soup spoon full of potato mixture and place in hot oil and flatten to make a pancake, approximately a quarter to a half-inch thick. 
• Cook on medium heat and watch carefully as they go from being done to burnt very quickly. 
• At medium heat, cook approx. 4 - 5 minutes on each side. 
• Remove from pan when a medium to dark golden brown.
• Drain on paper towels then remove to plate. 
• Best to use tongs to turn the latkes, so oil doesn't splatter. 

Once they are ready to eat, try them with some apple sauce mixed with sugar & cinnamon, sour cream or just a sprinkling of salt.

Brisket

Ingredients

• 1 Brisket any size
• 1 packet onion soup mix
• 1 can jelled cranberry sauce
• Orange juice

Instructions

• Line deep baking pan with foil.
• Place brisket in pan.
• Dice up cranberry sauce and place on top of brisket.
• Sprinkle onion soup mix on top of brisket.
• Pour in enough OJ to cover brisket about half way.
• Cover with foil and bake at 350 until you can stick a fork in it and the fork slides out easily.
• Approx. 1 hr. per pound.
• Let cool and cut on the bias

 
Sufganiyot (jelly doughnuts) from chabad.org

Ingredients

• 2 packages yeast
• 1/3 cup sugar
• 3/4 cup water
• 1/4 cup orange juice
• 1/3 cup margarine
• 1/2 teaspoon salt
• 4 or 5 cups. flour
• 3 egg yolks
• Jelly of your choice for filling
• Powdered Sugar

Instructions

• Mix water, sugar, juice, and yeast.
• Let stand 10 minutes.
• Melt margarine and add to yeast mixture.
• Beat in eggs and salt.
• Add flour, mixing and kneading by hand to form a soft dough.
• Let rise 1-1/2 hours.
• Roll dough 1/4 inch thick and cut circles (approximately 2 inches).
• Let circles rise 1/2 hour.
• Deep fry at 400° F about 3 minutes, turning once.
• Pipe in jelly and roll in powdered sugar.

TELL US: What are your favorite things to eat during Hanukkah? Do you have any special or traditional Hanukkah recipes in your family?