3 Hanukkah Recipes You'll Want to Try This Year
Latkes, brisket and donuts – Hanukkah is one of the tastiest Jewish holidays of the year! If you’re looking to think outside of the box this year for your Hanukkah menu or simply want to try something different, here are a few key recipes to help you celebrate the festival of lights.
1. Apple Cheddar Latkes
For a different spin on the time-honored potato latke recipe, try this fun apple version.
4 apples (1 large honey crisp and 2 Granny Smiths), peeled, cored and halved
1/2 tsp. fine-grain sea salt
1/4 cup all-purpose flour
1/2 tsp. baking powder
3/4 tsp. freshly ground pepper
1 1/4 cup aged sharp cheddar, grated
1 large egg
Vegetable oil for frying
Grate the apples and set aside in a medium bowl. Toss the apples with the juice from one lemon and sprinkle in salt. This mixture should stand for five minutes.
Separately, whisk together the flour, baking powder and freshly ground pepper. In another small bowl, lightly beat the large egg and set aside.
Place the apples in a colander lined with a few layers of cheesecloth and squeeze out the excess juice. Place them back in the medium bowl and add the flour mixture and cheese and toss. Add the beaten egg and combine.
Place a skillet over medium-high heat and pour in vegetable oil until 1/2-inch deep. Place a heaping tablespoon of the apple mixture into the pan and flatten the latke. Cook on each side until brown (1-2 minutes). Transfer to paper towels to drain and repeat the process until finished. Serve on a platter with sour cream.
2. Sous-vide Rack of Lamb
Trade the traditional Hanukkah brisket brisket for this flavorful lamb dish – or serve them both!
2 racks of lamb with 8 ribs each
Salt and pepper
8 sprigs rosemary or thyme
2 medium shallots, roughly chopped
4 medium cloves garlic, roughly chopped
1 tbs. vegetable oil
Season each rib with salt and pepper, and vacuum seal or place it in a gallon zipper bag, squeezing out all of the air and seal tightly.
Place two gallons of water inside of a heat-resistant cooler along with the lamb and your immersion circulator. Close the cooler, and let the lamb cook for 45 minutes to 3 hours, depending on your desired level of doneness. Remove the lamb from the bags.
Heat oil on the stove, and crisp the lamb on all sides. Allow the lamb to sit in a tent foil for several minutes, then serve with a serving knife and fork.
3. Simple Chocolate Rugelach
Everyone loves chocolate for Hanukkah. Typically made with fruit, rugelach can also be made with chocolate, for a sure hit at the Hanukkah party.
8 oz. (2 sticks) unsalted butter, softened
8 oz. cream cheese, softened
3 tbs. granulated sugar
1 tbs.light brown sugar
1/4 tsp. table salt
1 1/2 tsp. pure vanilla extract
2 cups all-purpose flour
6 oz. bittersweet chocolate, finely chopped
1 tbs. granulated sugar
1 tbs. light brown sugar
2 tbs. cocoa powder, look for “Dutch-processed” if possible
2 tbs.s granulated sugar
1/4 tsp. ground cinnamon
Mix butter, cream cheese, granulated sugar, brown sugar, and salt on medium speed in a stand mixer or using a hand mixer. Mix in vanilla and flour until all is combined,
Pat dough into an 8" square, wrap dough in plastic wrap, and chill until firm, about one hour. This can also be made ahead of time and chilled overnight. Preheat oven to 350° F, and line two baking sheets with parchment paper. Mix the ingredients together for the filling and set aside.
Cut dough into four equal pieces. Roll one piece of dough out into a 12" by 4" strip, using a floured surface. Sprinkle 1/4 of the chocolate mixture onto dough and press into the dough.
Work from the long end, and roll the piece of dough into a strip. Do this until complete. You should have roughly 24 rugelach.
Mix sugar and cinnamon together in a small bowl, and sprinkle on the rugelach. Bake for 20 to 25 minutes, or until golden brown.