Hanukkah Recipes

We've chosen Hanukkah recipes that are good and easy! Hanukkah menus are available at menus. We have Hanukkah recipes for the menu items in 3 different Hanukkah food themes. Click the recipe title below for Recipes
Hanukkah Recipes are listed by menu, click each recipe for full cooking instructions

Entrees: Fried Chicken, Arugula and Tomato Chicken, Beef-Brisket
Latkes and Pretzels: Potato Latkes, Crispy Potato Pancakes, Cheese Latkes, Yam Latkes ,Pretzels
Toppings: Apple Sauce, Apple and Pear Sauce, Eggplant Chutney

Fried Chicken
Ingredients:
1 chicken size 12 cut into 4 or 4 chicken
2 tablespoons olive oil
2 eggs
juice of one lemon
flour
olive oil
freshly ground pepper salt
Directions:
Put the chicken pieces in an earthenware or glass container in which they fit completely. Put the lemon juice, oil, salt and pepper into a shallow dish and beat with a fork until well amalgamated; then pour it over the chicken. Turn the chicken pieces once or twice to make sure that they are well coated on all sides, cover the dish, and allow to stand for at least one hour. Remove the chicken pieces from the marinade and pat dry with a paper towel. Break the eggs into a soup plate, season with salt and pepper, and beat lightly with a fork. Coat the chicken pieces with flour, dip into the egg, and fry in hot oil. When the chicken is golden brown on all sides remove it from the oil and put it on a rack to drain in a moderately hot oven leaving the oven door open, until you are ready to serve. <Hanukkah Recipes-Back to top>

Arugula and Tomato Chicken
Ingredients:
2 whole chicken breasts, skinned, split, boned and excess fat trimmed
3 eggs
Coarse salt and freshly ground pepper to taste
2 cups bread unseasoned bread crumbs
2 teaspoons minced fresh rosemary leaves
3 ripe tomatoes, chopped
2 large bunches arugula, stems removed & torn into bite-sized pieces
2 tablespoons extra virgin olive oil
Salt and pepper to taste
Olive oil for frying
Lemon wedges
Directions:
Mix tomato and arugula together with extra virgin olive oil and salt and pepper to taste. Set aside.
Gently pound chicken flat between pieces of wax paper or plastic wrap. Lightly beat eggs in a shallow bowl; season with salt and pepper. Combine breadcrumbs and rosemary in small bowl; spread them out on a plate.
Dip chicken in egg, then in breadcrumbs, coating both sides.
Pour enough oil into a skillet to come to a depth of 1/2 inch. When oil is hot, fry breaded chicken until golden brown on both sides and just cooked through, approximately 4 minutes. Place chicken on paper towels to drain as you lift them out of frying pan.
Arrange on a serving platter; top with tomato-arugula mixture. Garnish with lemon wedges.
<Hanukkah Recipes-Back to top>

Beef- Brisket
Ingredients:
1 (6- to 8-pound) lean beef brisket
Kosher salt
Freshly ground black pepper
3 tablespoons olive oil
4 cloves garlic, minced
4 onions, thinly sliced
5 carrots, peeled, thickly sliced
2 parsnips, peeled, thickly sliced
2 potatoes, peeled, diced
1 rutabaga, peeled, diced
1/2 cup chopped fresh parsley
4 sprigs fresh thyme
2 bay leaves
2 (12-ounce) cans beer
1 cup beef stock
2 tablespoons tomato paste
Directions:
Rub brisket generously with salt and pepper. Heat oil in large heavy pan over high heat. Brown brisket about 1 minute on each side. Remove brisket. Pour off all fat; return brisket to pan.
Place garlic, onions, carrots, parsnips, potatoes, rutabaga, parsley, thyme and bay leaves on top of brisket. Combine beer, stock and tomato paste; add to brisket. Bring to a boil. Lower heat; simmer, covered, on stove top or bake in a preheated 325-degree F oven 2 to 3 hours, or until brisket is tender.
Remove half the vegetables with some liquid; puree in food processor. Slice brisket. Serve with sauce and remaining vegetables. <Hanukkah Recipes-Back to top>

Potato Latkes
Ingredients:
2 pounds russet potatoes, peeled, diced
1 large onion, peeled, diced
1 egg
3 tablespoons all purpose flour
1 1/4 teaspoons salt
3/4 teaspoon pepper
1/2 teaspoon baking powder
10 tablespoons (about) vegetable oil
Directions:
Preheat oven to 325�F. Place 2 baking sheets in oven.
Line large bowl with towel. Finely grind potatoes and onion in processor (do not puree). Move to towel. Fold towel up around mixture; twist top, squeezing out all liquid into bowl. Let liquid stand 5 minutes. Pour off liquid, reserving any potato starch in bowl. Add potatoes to bowl. Mix in egg, flour, salt, pepper and baking powder.
Heat 6 tablespoons oil in large skillet over medium-high heat. Working in batches, drop 1 heaping tablespoon batter per pancake into hot oil. Using back of spoon, spread to 2 1/2- to 3-inch rounds. Cook until brown, about 3 minutes per side. Transfer to baking sheets in oven. Repeat with remaining batter, spooning off any liquid from surface of batter and adding more oil to skillet by tablespoonfuls as necessary. Serve hot. <Hanukkah Recipes-Back to top>

Crispy Potato Pancakes
Ingredients:
2 pounds russet (baking) or Yukon Gold potatoes
1 medium onion
1/2 cup chopped scallions, including the green part
1 large egg, beaten
Salt and freshly ground pepper to taste
Vegetable oil for frying
Directions:
~ Peel the potatoes and put in cold water. Using a grater or a food processor coarsely grate the potatoes and onions. Place together in a fine-mesh strainer or tea towel and squeeze out all the water over a bowl. The potato starch will settle to the bottom; reserve that after you have carefully poured off the water.
~ Mix the potato and onion with the potato starch. Add the scallions, egg, and salt and pepper.
~ Heat a griddle or non-stick pan and coat with a thin film of vegetable oil. Take about 2 tablespoons of the potato mixture in the palm of your hand and flatten as best you can. Place the potato mixture on the griddle, flatten with a large spatula, and fry for a few minutes until golden. Flip the pancake over and brown the other side. Remove to paper towels to drain. Serve immediately. Note: You can also freeze the potato pancakes and crisp them up in a 350-degree oven at a later time. <Hanukkah Recipes-Back to top>

Cheese Latkes
Ingredients:
3 eggs
1 cup milk
1 cup cottage cheese
1 cup matzo meal
1 Tbsp. sugar
3/4 tsp. salt
1/2 tsp. ground cinnamon
Directions:
~ Beat eggs with milk. Add cottage cheese.
~ Mix matzo meal with sugar, salt and cinnamon. Add to egg mixture and beat.
~ Drop from tablespoon onto hot, greased frying pan. Brown on both sides.
~ Serve hot with sour cream, applesauce or sugar. <Hanukkah Recipes-Back to top>

Yam Latkes
Ingredients:
2 cups (packed) coarsely grated peeled yams (red-skinned sweet potatoes)
1/2 cup chopped red bell pepper
3 tablespoons cornstarch
1 16-ounce can garbanzo bean (chickpeas), well drained
1 egg
2 teaspoons curry powder
1 teaspoon salt
1/4 cup chopped cilantro
2 teaspoons mustard seeds
8 tablespoons vegetable oil
Directions:
Preheat oven to 325EF. Place baking sheet in oven
Combine yams and bell pepper in large bowl. Add cornstarch; mix. Puree garbanzo beans in processor to coarse paste. Add egg, curry powder and salt and blend. Place mixture in small bowl add cilantro and mustard seeds. Stir garbanzo mixture into yam mixture.
Heat 6 tablespoons oil in large skillet over medium heat. Working in batches, drop 1 heaping tablespoon batter per pancake into hot oil. Using back of spoon, spread to 3-inch rounds. Cook until brown, about 3 minutes per side. Place on baking sheet in oven. Repeat with remaining batter, spooning off any liquid from surface of batter and adding more oil to skillet by tablespoonfuls as necessary. Serve hot. <Hanukkah Recipes-Back to top>

Apple Sauce
Ingredients:
5 Granny Smith apples, cored and cut
pot of boiling water on reserve
Directions:
Put apples in a pot and add water until apples are just covered. Heat to a boil then simmer until apples are soft. Add water to keep consistency as desired. Watch the pot and keep stirring the whole time. Blend mixture in a food processor then strain out the sauce from the skin. Add pinch of salt, lemon juice or sugar as needed for taste. Makes 8 to 10 servings--just like Grandma did, 'cause this is her recipe. To make more applesauce, use more apples. Note: for variation, add 3/4 lb of fresh cranberries.<Hanukkah Recipes-Back to top>

Apple and Pear Sauce
Ingredients:
Preparation Time: 10 minutes Cooking Time: About 20 minutes
8 medium apples
5 medium pears
3 tsp. lemon rind
1 tsp. cinnamon (or to taste)
Directions:
Core and cut apples and pears. Cover well with water and cook until soft. Stir occasionally to prevent sticking. Put through Foley food mill, or force through colander to remove skins and seeds.
Mix in lemon rind and cinnamon. <Hanukkah Recipes-Back to top>

Eggplant Chutney
Ingredients:
1/4 c olive oil
one eggplant, peeled and cut into pieces
2 cloves garlic, chopped
1 onion, chopped
1 141/2 oz can chopped tomatoes
1 tsp of cumin
Directions:
Heat oil in non-stick skillet. Quick saut� garlic (30 sec) then add onion and cook 1 minute. Add everything else. Cook 30-40 minutes until eggplant is very soft. Add water if needed for consistency. <Hanukkah Recipes-Back to top>

Soft Pretzels
Ingredients:
1 packet (2-1/4 teaspoons) active dry yeast
1 tablespoon honey or sugar
1-1/2 cups warm (105 to 115 degrees F.) water
1 tablespoon vegetable oil
1 teaspoon salt
2 cups whole wheat flour
4 to 6 ounces sharp Cheddar cheese, coarsely shredded (1 to 1-1/2 cups packed), optional
2 to 2-1/2 cups white bread flour (or unbleached flour)

Ingredients for Glaze and Topping:
1 egg, beaten with 1 teaspoon water
Coarse (kosher) salt, very coarse pretzel salt, or seeds, such as poppy, caraway, or sesame (your choice)
Directions:
In a large bowl, mix the yeast and honey with the warm water. Let the mixture sit for about 5 minutes, or until it is foamy. Stir in the oil, salt, whole wheat flour, cheese (if used), and about 2 cups of the white flour, or enough to make a soft dough. Turn out onto a lightly floured board and knead it for 5 to 10 minutes, or until it is smooth and just a bit tacky. Add small amounts of flour as necessary. (Note: The dough may also be mixed and kneaded in a heavy duty mixer or in a food processor, if desired. Follow the manufacturer's directions.)
Grease or coat with non-stick spray some baking sheets. Preheat the oven to 425 degrees F. To make the pretzel shapes, pinch off a piece of dough; then roll it on a flat surface until it forms a rope that is 1/8 inch to 1/2 inch thick. Shape the pretzels on a flat surface; then immediately transfer each one to a greased baking sheet as soon as it is made. Keep the pretzels about 1 inch apart.
Brush the top of each pretzel with some of the egg glaze; then sprinkle it with coarse salt or your choice of seeds. Vary the seeds used on the different parts of a single pretzel, for an interesting and attractive look. For chewy pretzels with well-defined shapes, bake them immediately, without rising, in a preheated 425-degree F. oven for 15 to 20 minutes, or until they are browned and well done. (They will rise slightly in the oven.) (For softer, fatter, bread-like pretzels, let them rise in a warm place for 30 to 45 minutes, or until they are almost doubled; then bake them as above until they are lightly browned.) Immediately remove the pretzels from the baking sheets (gently loosening them with a metal spatula, if necessary), and cool them completely on wire racks. Store them in an airtight container.
Yield: about 16 large, standard-shaped pretzels; the number of holiday shapes depends on their size. <Hanukkah Recipes-Back to top>