Chanukah 2020 -Oh Hanukkah!
Looking forward to the miracle of Chanukah, when all sickness will be gone, and we will not be safer at home!
Enjoy this incredible holiday, may the light of the menorah bring us so much blessing, love, joy and peace.
Cheerz, and Happy Chanukah,
Amazon Chanukah Goods!
Box Grater: $11.97 Get the whole family involved in the Latke frying! Put everyone on grating duty.
Jelly donuts infusion
20 Syringes for $10.99
Sheet pan and cooling rack $22.95
Great for latkes and doughnuts, and cooling any baked goods.
150 Piece Bamboo Wood Plate Set- Think Chanukah and beyond (25 big plates, 25 small plates, 50 forks, 50 knives)
$31.99 instead of $54.99
Long Stainless Steel Tweezer Tongs- good for frying Sufganiyot, and really for cooking or grilling anything.
Chocolate Gelt Irish Coffee
1 cup hot brewed coffee (decaf, or flavored, I used French Vanilla)
1 tbsp brown sugar
1 oz vodka
Mix to combine.
Top with 3 chocolate gelt coins.
1 tbsp yeast
¼ cup sugar
2.5 cups water
2.5 lbs flour (approx. 9 cups)
1 tbsp salt
¼ c oil
Proof yeast, mix all ingredients, and knead until a smooth dough forms.
Rise for 1 hour. Shape into a braided challah, a menorah or a dreidel.
Egg wash, and rise for an additional 20 minutes.
Bake at 425 degrees for 10 minutes, and then at 375 for 30 min.
Dill Pickle and Sour Cream Dip
6 oz non dairy sour cream (half a container of Tofutti)
2 fresh garlic cloves
1 cup fresh dill
6 medium sized pickles (your favorite pickle, all work!)
2 tsp salt
Blend until smooth in a food processor.
Pickled Beet Salad with Radishes
6 small or medium beets, unpeeled
Place on a sheet tray and cover with foil.
(I covered them all with one sheet of foil instead of wrapping each individually.)
Bake at 350 degrees for 1 hour.
Peel the skin, and slice. Place in a mason jar.
In a sauce pan combine 1/2 cup apple cider vinegar, 1/2 cup white vinegar, 1 tsp salt and 2 tbsp sugar.
Pour over beets and refrigerate.
Arugula, pickled beets, avocado, sliced radishes, pecans.
1/3 cup oil
1/3 cup apple cider vinegar
1 tbsp date syrup or sugar
2 teaspoons Dijon mustard
1 tsp salt
Tri-Colored Pepper Salmon
Cut salmon into portions and place on a sheet pan. Season with salt and pepper.
Thinly slice 1 red, yellow and orange pepper and scatter throughout.
Mix 2 tbsp olive oil, 1/4 cup white wine and 2 tbsp lemon juice and drizzle over fish and peppers.
Bake at 350 degrees for 20 minutes.
Lentil and Chestnut Soup with Italian Soffritto Spice
2 onions, diced
8 carrots, peeled and chopped
Sauté with 2 tbsp olive oil for 10 min. in a large soup pot.
8 cups water or broth
1 cup green lentils
1 bag 3 oz chestnuts
1 tbsp salt
Cook together for 1 hour, covered, on low-medium heat.
Blend well--for longer than usual for the most creaminess. Garnished with cilantro and Italian style soffritto seasoning blend
Fresh Fried Parsnip Latkes
makes 8 latkes
2 medium parsnips
1 small onion
1 tsp salt
sprinkle black pepper
dash of cayenne pepper - optional
2 tbsp flour
Oil for frying
On a box grater, grate the 2 parsnips and onion. Alternatively you can shred them in a food processor.
Place in a mixing bowl, and combine with salt, pepper, egg and flour.
In a small or medium frying pan, fill with oil, about a 1/2 inch high, generously covering the pan, set to medium heat.
Using a 1/4 cup measuring cup, measure out the batter, place gently in the hot oil, and flatten thinly with the bottom of the measuring cup. Fry both sides until deeply golden. Remove and cool on a cooling rack or paper towel.
*What is so nice about parsnip, is it is not watery like potato, and does not discolor. The flavor is pretty cool. They are a little sweet, nutty and earthy.
Greek Olive Chicken
1 whole chicken cut in 8s
1/4 cup tomato paste
1/4 cup pitted Kalamata olives
1 tsp salt
2 tbsp water
Place chicken in a baking dish.
Mix remaining ingredients and rub onto chicken
Bake at 350 degrees covered, for 1.5 hours.
Doughnuts with Cointreau crème and chocolate shavings
1/2 cup warm water
2 1/4 tsp yeast
1/4 cup sugar
1/4 cup oil
1/2 tsp salt
2 cups flour
Oil for frying
Proof the water, yeast and sugar. Add remaining ingredients and knead until smooth.
Cover and let dough rest and rise for 20 minutes.
On a floured surface, roll dough, and create doughnut circles with a donut cutter or with a small circle shape from a piping tip or cookie cutter. Alternatively, shape into 2 oz balls.
Rise for an additional 20 minutes.
Fill a saucepan halfway with oil. Bring the oil to 350 degrees and fry the donuts on both sides until golden. Drain on a cooling rack.
>>When finished frying, cool the oil, strain it from any bits, and you can reuse this oil for a total of 5 times before discarding it. <<
8 oz whip topping - whipped
2 tbsp cointreau
1 orange, zested
1/4 cup confectioners sugar
Combine and refrigerate.
Once donuts are completely cooled, dip into cointreau creme.
Pound a handful of chocolate chips until it turns powdery with small chocolate bits, and sprinkle that on top.
Rum Chocolate Ganache:
8 oz whipped topping, frozen
1 cup chocolate chips
1 tbsp rum
Heat the whipped topping in a sauce pan, add the chocolate chips and rum and stir until melted. Remove from heat and cool completely.