Chanukah Menu
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Chanukah Menu

Chanukah Menu

It isn't only about latkes.

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Chanukah isn’t only about latkes (although I have included my favorite – and easy – latke recipe!) It’s about time with the family watching the lights of the menorah slowly burn and leisurely meals together. Here’s a menu from Gourmetkoshercooking.com to make one of those nights extra special.

Beef and Beet Borscht

  • 2 pounds boneless short ribs (flanken), cut into ½-inch pieces
  • 3 tablespoons canola oil
  • 1 onion, chopped
  • 1 teaspoon minced fresh garlic
  • 1 cinnamon stick
  • ½ teaspoon allspice
  • 1 (29-ounce) can whole tomatoes, undrained
  • 2 bunches beets, peeled and chopped
  • 4 cups water
  • 4 cups beef broth
  • 1 green cabbage, coarsely chopped
  • 3 carrots, peeled and chopped
  • 2 potatoes, peeled and chopped
  • ¼ cup red wine vinegar
  • Tofutti sour cream (optional)

In a large stockpot, heat oil over medium-high heat. Add flanken and brown. Lower heat slightly and add onion. Sauté for 10 minutes. Stir in garlic, cinnamon, allspice and tomatoes. Cook for 10 more minutes, breaking tomatoes into smaller pieces as they soften. Add beets, water and broth and bring to a boil. Reduce heat and simmer for 1 hour. Stir in cabbage, carrots and potatoes, simmer an additional 30 minutes. Stir in vinegar and remove from heat. Top each serving with a dollop of sour cream, if desired.

Breaded Lamb Chops

A special treat for a special time.

  • 2 tablespoons mayonnaise
  • 2 tablespoons spicy brown mustard
  • 2 tablespoons tofutti sour cream
  • ½ cup bread crumbs
  • 1 cup ground pecans
  • ¼ teaspoon crushed rosemary
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon granulated garlic
  • 1/8 teaspoon black pepper
  • 8 (4-ounce) lamb chops

Preheat oven to 350 degrees. In a small bowl, whisk together mayonnaise, mustard and sour cream. On a flat plate, stir together bread crumbs, pecans and spices. Dip lamb chops first in mayonnaise mixture (you may need to brush it on a little) and then coat with bread crumb mixture. Place in a large baking pan and bake for 45 minutes.

Basic Potato Latkes

  • 10 potatoes, peeled and cut into chunks
  • 1 onion, peeled and cut into chunks
  • 4 eggs
  • ¼ cup flour
  • ½ teaspoon pepper
  • 1-1/2 teaspoons salt
  • Oil for frying

In a food processor, using the grater blade, grate the potatoes and onions. Pour into a strainer and strain out the extra liquid. In a large bowl, mix the potato-onion mixture with the eggs, flour, salt and pepper. Heat oil in a large frying pan. When oil is hot and sizzling, place large spoonfuls of the potato mixture in the pan and flatten slightly. Cook until crispy (3 to 5 minutes per side) and drain on paper towels. Can be frozen.

Apple Coleslaw

  • 1 green cabbage, shredded
  • 2 carrots, peeled and shredded
  • 2 Granny Smith apples, thinly sliced
  • ½ red pepper, thinly sliced
  • 2 scallions, thinly sliced
  • ¼ cup dried cranberries

Dressing:

  • 2/3 cup canola oil
  • ½ cup apple cider vinegar
  • ½ cup sugar
  • 1 tablespoon Dijon mustard
  • ½ teaspoon ground black pepper
  • ¼ teaspoon crushed red pepper flakes

In a large bowl, combine cabbage, carrots, apples, red pepper, scallions and cranberries. In a medium sauce pan, bring oil, vinegar, sugar, mustard, black pepper and red pepper flakes to a boil. Immediately pour over cabbage mixture and toss to coat. Cool. Cover with plastic and refrigerate for a least 1 hour and up to 24.

Walnut Brownie Cake

Anything that has chocolate in it is special – for Chanukah and for all year round.

  • ½ cup corn syrup
  • ½ cup unsalted margarine
  • 1 cup semisweet chocolate chips
  • ½ cup sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 cup flour
  • 1 cup chopped walnuts, toasted

Glaze:

  • 2/3 cup semisweet chocolate chips
  • 2 tablespoons margarine
  • 4 tablespoons corn syrup
  • 2 teaspoons nondairy creamer
  • Additional walnuts for garnish

Preheat oven to 350 degrees. Grease a 9-inch round cake pan. In a small saucepan, over medium-high heat, combine corn syrup and margarine. Bring to a boil, stirring constantly. Add chocolate and stir until smooth. Remove from heat. Whisk in sugar, eggs and vanilla. Stir in flour and nuts and pour into prepared pan. Bake until a toothpick inserted in center comes out with moist crumbs, about 1/2 hour. Cool in pan for 10 minutes before inverting onto wire rack to finish cooling. When cake is completely cool, prepare glaze. In a small saucepan, combine chocolate chips, margarine and corn syrup over low heat. Cook until chocolate melts and mixture is smooth. Remove from heat, stir in nondairy creamer. Pour over cake. Garnish with additional nuts if desired.

For more great kosher recipes go to: www.gourmetkoshercooking.com

Published: December 24, 2011


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