More Chanunkah Recipes

Posted by: Ken Kaus on Monday, November 25, 2013 at 5:00:00 pm

Chanukah is not just about latkes and donuts.  The is a world full of recipes for the holiday. In our sixth installment of Chanukah Blogs, here are 8 delicious recipes we found.

More  Chanukah posts:


1. Chanukah Doughnuts (Pareve or Dairy)donuts-image

  • 1/4 cup warm water
  • 1 tablespoon sugar
  • 2 packages dry yeast
  • 1/2 cup orange juice
  • 1/4 pound margerine or butter
  • 5 tablespoons sugar
  • dash salt
  • 2 eggs lightly beaten
  • 3 cups all-purpose flour

Dissolve 1 Tablespoon sugar in water and add yeast. To proof mixture, put in a warm, moist place. You can create an ideal place for the yeast to proof by placing a bowl of hot water in your oven or microwave, then placing the yeast mixture inside and shutting the door. You do not need to turn on the oven/microwave

While yeast proofs, heat the orange juice together with the margerine or butter, 5 Tablespoons sugar, and salt in a small pan. When cooled to lukewarm, pour into bowl and add beaten eggs and proofed yeast mixture. Stir to mix. Add flour and make into a pliable dough. Knead on floured board. Place in greased bowl and allow dough to rise in a warm, moist place for about a half hour. Punch down. 

Lightly roll out dough, enough that it can be cut easily but without rolling it out into a thin sheet as you would for cookies. Cut dough in strips or into circles. Place on greased, floured cookie sheet at least one inch apart. Return to warm, moist place to rise. Allow to rise for 20 minutes or longer. 

In a heavy pot, heat oil to 350 to 375° F. Fry the donuts until nicely browned on both sides. Drain on paper towels. Sprinkle with confectioners sugar or cinnamon and sugar mixture. These may also be served with honey or jam and may be reheated to restore freshness.

Makes 18 - 24, depending on size.

Note: The photo shows these Chanukah doughnuts with the addition of raisins, a variation popular among Dutch Jews. The recipe is from chabad.org


2. Apple Sauceapple-sauce-image

4 pounds apples
1 lemon
2 cinnamon sticks
½ cup apple juice, cider or water
Honey, brown sugar or maple syrup to taste.

Quarter the apples and the lemon. Place in a heavy pot with the cinnamon sticks. Add apple juice, cider or water.

Cover, bring to a boil, and then simmer over low heat, stirring occasionally to turn the apples and making sure they do not stick. You may want to add some liquid. Cook about 20 minutes, or until apples are soft. Remove cinnamon sticks.

Put the sauce through a food mill and adjust seasoning by adding honey, brown sugar or maple syrup to taste.

Copyright Joan Nathan. The recipe is from the website chabad.org


3. Chanukah Honey and Spice Cookiesclientuploads/jewish living/other_recipes/cookies.jpg

  • 1/2 cup (1 stick) margarine, softened
  • 1/2 cup firmly packed dark brown sugar1/2 cup honey
  • 1 egg
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves

Icing:

  • 2 egg whites
  • 3 cups confectioners' sugar
  • 1 tablespoon lemon juice
  • 1/8 teaspoon salt

Directions

In a large mixing bowl, cream margarine and brown sugar until well combined, and then beat in honey and egg. In a small bowl, combine flour, ginger, baking soda, cinnamon, nutmeg, salt and cloves; add to honey mixture. Beat on low speed until well blended. Cover dough and refrigerate at least 1 hour. Grease cookie sheets and set aside.

Working with 1/4 of the dough at a time, roll out on floured surface to 1/4-inch thickness. Cut into desired shapes. Using a spatula, place on prepared cookie sheets l inch apart. Reroll and cut scraps. Bake in a preheated 350° F oven for 7 minutes, or until done. Transfer to wire racks to cool.

Meanwhile, prepare the icing. In a large mixing bowl, combine egg whites, confectioners' sugar, lemon juice and salt. Beat on high speed until mixture holds soft peaks. Makes about 2 cups. Decorate cooled cookies with icing around edges, using a pastry bag fitted with tube.

Makes about 4 dozen. The recipe is from chabad.org


4. Bunny's Barbecue Brisketclientuploads/jewish living/other_recipes/brisket.jpg

Barbecue Sauce:*

  • 2 medium onions, chopped
  • 2 clove(s) garlic, minced
  • 4 tablespoon(s) white or cider vinegar
  • 4 tablespoon(s) light or dark brown sugar
  • 8 tablespoon(s) freshly squeezed lemon juice
  • 1 small (14-ounce) bottle of ketchup
  • 1 bottle(s) chili sauce
  • 6 tablespoon(s) Worcestershire sauce
  • 1 teaspoon(s) yellow mustard
  • 1 cup(s) water

Brisket:

  • 5 pound(s) (up to 6) beef brisket (well-marbled, if possible)
  • Salt and pepper
  • Vegetable oil for searing
Directions
  1. Combine all ingredients for sauce except water in a large saucepan. Pour half of water into each bottle and shake to dissolve the remaining ketchup and chili sauce, then pour water into pan with other ingredients. Stir well.
  2. Simmer barbecue sauce for about 45 minutes, stirring occasionally to prevent sticking. Be careful: sauce will splatter as it thickens. A spatter screen is helpful to avoid spills.
  3. Generously season brisket with salt and pepper. Heat oil in a large skillet until it is not quite smoking. Sear brisket in hot oil for about 5 minutes per side, or until nicely browned. Or, instead of browning in pan, sear brisket on a covered grill set on high for about the same amount of time.
  4. Remove brisket from pan and slice thinly against the grain — meat will be very rare. Place meat slices in overlapping rows in a large baking pan and pour barbecue sauce over it. Cover pan with foil. Recipe can be completed to this point one day ahead and meat can be refrigerated overnight in sauce.
  5. Preheat oven to 350 degrees and place pan of meat and sauce in oven. Bake covered for 2 1/2 to 3 hours or until fork-tender
Tips & Techniques

*Sauce amounts can be doubled. It keeps for several months refrigerated and covered.

The recipe is from the website delish.com


5. Challah Bread

  • 3 teaspoon(s) active dry yeast
  • 1/4 cup(s) sugar
  • 4 cup(s) all-purpose flour
  • 4 egg yolks
  • 1 whole(s) egg
  • 1/4 cup(s) (1/2 stick) butter, melted
  • 1 teaspoon(s) salt
Directions
  1. Stir the yeast, sugar, and 3/4 cup warm water (110 degrees F) together and let sit for 5 minutes until bubbly.
  2. Place the flour in a large mixing bowl.
  3. Beat 3 egg yolks, the egg, butter, and salt together. Stir the yeast and egg mixtures into the flour until a shaggy dough forms. (Add up to 1/4 cup more water if needed.)
  4. Turn the dough onto a floured surface and knead until smooth and supple. Form into a ball, place in a lightly oiled bowl, cover with a clean towel, and let rise in a warm, draft-free space until doubled in volume, about 40 minutes.
  5. Punch down the dough and evenly divide into 6 pieces. Roll each into a 12-inch-long rope. (Keep all other pieces covered with a clean towel while working.) Loosely braid 3 ropes together, pinch the ends to seal, and transfer to a lightly oiled baking pan. Repeat. Cover with towel and let rise in a warm, draft-free space for 1 hour.
  6. Heat oven to 400 degrees F.
  7. Beat the remaining egg yolk with 1 teaspoon water and lightly brush each loaf with the mixture. Place loaves in oven, reduce temperature to 350 degrees F, and bake until loaves sound hollow when tapped and are golden brown, 35 to 40 minutes. Cool completely on wire racks.
Tips & Techniques

Working in a room that is about 70 degrees F is ideal when baking bread.

The recipe is from the website delish.com


6. Ida's Mandelbrotclientuploads/jewish living/other_recipes/idas-mandelbrot-xl.jpg

  • 2 cup(s) whole-wheat pastry flour
  • 1 cup(s) all-purpose flour
  • 1/2 teaspoon(s) baking powder
  • 1/2 teaspoon(s) salt
  • 3 large eggs
  • 1 cup(s) sugar, , divided
  • 1/2 cup(s) canola oil
  • 1 1/2 teaspoon(s) vanilla extract
  • 1 cup(s) coarsely chopped walnuts
  • 1 teaspoon(s) ground cinnamon
Directions
  1. Position rack in center of oven; preheat to 350 degrees F. Coat 2 large baking sheets with cooking spray or line with parchment paper.
  2. Position rack in center of oven; preheat to 350 degrees F. Coat 2 large baking sheets with cooking spray or line with parchment paper.
  3. Combine the remaining 1 tablespoon sugar and cinnamon in a small bowl. With lightly oiled hands, divide the dough in half and spread it into two 3-by-12-inch-long logs on one of the prepared baking sheets. The logs of dough will be side by side and about 3/4 inch thick each. ("Don't potchke the dough.")
  4. Combine the remaining 1 tablespoon sugar and cinnamon in a small bowl. With lightly oiled hands, divide the dough in half and spread it into two 3-by-12-inch-long logs on one of the prepared baking sheets. The logs of dough will be side by side and about 3/4 inch thick each. (andquot;Don't potchke the dough.andquot;)
  5. Bake until lightly browned on the edges and beginning to firm, 20 to 30 minutes. Cool on the pan on a wire rack for 20 minutes. (Keep the oven on.) Slice each log into 1/2-inch-thick cookies; divide the cookies between the baking sheets, cut-side down, and sprinkle with half the cinnamon-sugar mixture.
  6. Move the racks to the top and bottom thirds of the oven. Bake the cookies for 5 minutes. Turn the cookies over, sprinkle with the remaining cinnamon-sugar mixture and bake for 5 minutes more. Transfer to a wire rack to cool completely.

The recipe is from the website delish.com


7. Cracked Pepper-Parmesan Crispspepper-crisps-image

  • 3/4 cup  KRAFT Shredded Parmesan Cheese
  • 1/4 cup  KRAFT Grated Parmesan Cheese
  • 1/2 tsp.   coarsely ground black pepper

Directions

HEAT oven to 350ºF.

COMBINE cheeses. Spoon into 14 mounds, 2 inches apart, on baking sheet, using about 1 Tbsp. cheese mixture for each. Flatten mounds slightly. Sprinkle with pepper.

BAKE 6 min. or until golden brown, rotating baking sheet after 3 min.

TRANSFER immediately to wire racks; cool completely.

The recipe is from the website kraftrecipes.com


8. Blueberry Challahclientuploads/jewish living/other_recipes/blueberry-challah.jpg

  • 2 cups blueberries
  • 1 1/4 cups granulated sugar, divided
  • 1 1/4 cups water, divided 1 tablespoon yeast
  • 10 cups white bread flour, divided
  • 1 1/2 teaspoons salt
  • 1/2 pound margarine 3 eggs
  • 2 egg yolks

Directions

Mix blueberries with 1/2 cup sugar and 14 cup water. Cook over low heat, stirring occasionally, until the sugar is dissolved. Cool and pure blueberries. Dissolve yeast in 1 cup water in a large bowl. With a fork, stir in 2 cups flour. Let rise half an hour.

In another bowl, add salt and remaining sugar to 5 cups flour. Cut butter in with a knife or pastry blender until mixture resembles coarse meal. Beat 2 eggs and yolks; add eggs and blueberries to yeast mixture and stir well. Stir in flour mixture.

Turn out onto a floured work surface and knead until dough is smooth and elastic, adding flour as needed, 10 to 15 minutes. Cover with a towel and let rise two hours, or until doubled. (over) Punch down and knead lightly for a minute or two. Divide dough into small balls (9 for three-strand braids, 12 for four-strand). Roll balls into long strands and braid.

Place on an oiled or parchment-lined baking sheet and let rise 3 to 5 hours, or until loaves are well-risen.

Beat the remaining egg and add enough water to make a thick wash. Brush egg wash on loaves and bake at 350 degrees F for 40 minutes, or until loaves are brown and sound hollow when tapped. Allow to cool before slicing.

2 cups blueberries
1 1/4 cups granulated sugar, divided
1 1/4 cups water, divided
1 tablespoon yeast
10 cups white bread flour, divided
1 1/2 teaspoons salt
1/2 pound margarine
3 eggs
2 egg yolks

Mix blueberries with 1/2 cup sugar and 14 cup water. Cook over low heat, stirring occasionally, until the sugar is dissolved. Cool and pure blueberries. Dissolve yeast in 1 cup water in a large bowl. With a fork, stir in 2 cups flour. Let rise half an hour.

In another bowl, add salt and remaining sugar to 5 cups flour. Cut butter in with a knife or pastry blender until mixture resembles coarse meal. Beat 2 eggs and yolks; add eggs and blueberries to yeast mixture and stir well. Stir in flour mixture.

Turn out onto a floured work surface and knead until dough is smooth and elastic, adding flour as needed, 10 to 15 minutes. Cover with a towel and let rise two hours, or until doubled. (over) Punch down and knead lightly for a minute or two. Divide dough into small balls (9 for three-strand braids, 12 for four-strand). Roll balls into long strands and braid.

Place on an oiled or parchment-lined baking sheet and let rise 3 to 5 hours, or until loaves are well-risen.

Beat the remaining egg and add enough water to make a thick wash. Brush egg wash on loaves and bake at 350 degrees F for 40 minutes, or until loaves are brown and sound hollow when tapped. Allow to cool before slicing.

- See more at: http://www.recipegoldmine.com/chanukah/blueberry-challah.html#sthash.EcAyN3dj.dpuf
Read more at http://www.recipegoldmine.com/chanukah/blueberry-challah.html#Fwvs1Fvf0kOHzxis.99

The recipe is from the website recipegoldmine.com

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