|Sufganiot (Hanukkah doughnuts)|
|Photo courtesy of MetroCreativeConnection|
Family dining is often an integral part of any celebration, whether religious or secular. It is no different for those who are celebrating Hanukkah. To diversify your menu options this year, experiment with these tried-and-true recipes.
Traditional Jewish Chicken Soup Ingredients
1 whole chicken
1 medium yellow onion, chopped
8 carrots, peeled and sliced
1 parsnip, chopped
3 cloves garlic, crushed
2 stalks celery, chopped
1 bunch fresh dill, chopped
Salt and pepper to taste
Matzo balls (see below)
Put the chicken in a large stockpot with the breast side down. Fill the pot with enough cold water to reach about 3 inches from the top of the pot. Add the onion, parsnip, carrots, celery and dill. Bring to a simmer over medium heat. Cook partially covered for 2 hours. Do not let the soup boil. Skim fat off of the top of the soup and then add the garlic cloves. Partially cover and simmer for another 2 hours to really enhance the flavor.
Strain the broth from the chicken soup. Return the broth to the pot. Remove the bones and skin from the chicken and cut the meat into pieces. Place them into the soup. Add the cooked matzo balls to the broth when serving.
Matzo Balls Ingredients
21/2 cups matzo meal
6 tablespoons vegetable oil
2 teaspoons salt
In a medium bowl, mix together the matzo meal, eggs, oil, salt and 1/4 cup of the broth from the chicken soup. Refrigerate for about 20 minutes to set up.
Bring a separate pot of water to a rolling boil. Roll the matzo mixture into about 16 balls. Wet your hands to keep the dough from sticking to them. Drop the balls into boiling water, cover, and cook for about 35 minutes.
Holiday Brisket Ingredients
1 8-pound brisket, washed and drained
1/2 cup oil
1/2 cup cola soft drink
1/2 cup dry red wine
1/2 cup honey
6-8 tablespoons ketchup
1 teaspoon paprika
4 tablespoons margarine
3 tablespoons flour
salt and pepper
Place the brisket in a roasting pan. Blend all of the seasonings by hand or in a blender and pour over the brisket. Marinate in the refrigerator overnight.
Preheat oven to 325 F. Put the brisket in the oven and cook for approximately 4 hours, or until a thermometer reads 190 F.
Cool the brisket and slice it against the grain. If you do not slice it correctly the meat will be tough.
Reserve some of the brisket drippings. Melt 4 tablespoons of parve margarine in a saucepan and then slowly stir in a few tablespoons of flour. Cook and stir a few minutes. Then add the pan drippings and cook until thickened. Season with salt and pepper. Serve over the brisket.
Sufganiot (Hanukkah doughnuts) Ingredients
1 ounce yeast
1 tablespoon sugar
1 tablespoon water
1 tablespoon flour
3 cups flour
1/4 cup margarine, melted dash of salt
3 tablespoons sugar
2 egg yolks
1-1/4 cups water (room temperature)
jelly (strawberry is recommended)
oil for frying (canola is recommended)
Combine the first four ingredients in a bowl. Mix well, cover and wait until it rises. In another bowl, mix 3 cups of flour with the melted margarine, salt, sugar and egg yolks. Combine the yeast mixture with the flour mixture. Slowly add water while stirring. When batter is smooth, cover the bowl with a towel and let it sit and rise.
After the batter has risen, pour it onto a floured surface and roll out the dough. Use a glass with a small opening to cut out circles of the dough. Place a drop of jelly in the middle of each circle, then cover with another circle of dough. Make sure the two circles adhere together to form a closed ball of jelly. Cover the doughnuts with a towel and let rise again.
Heat oil in a deep pot until very hot. Drop the doughnuts into the oil and fry on both sides until brown. Remove with a slotted spoon and sprinkle with powdered sugar. Serve immediately as these doughnuts taste best fresh.
This information was provided courtesy of MetroCreativeConnection.
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