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Potato Latkes
Ingredients :
12 large potatoes, grated
3 medium onions, grated
4 eggs, beaten lightly
5 tbs. flour
3 tsp. salt
1 tsp. pepper
Oil for deep frying
Directions:
First of all, remove as much liquid from the potatoes and onions as possible. Put the grated potatoes in a clean tea towel and squeeze the liquid out of the mixture. Do the same for the grated onions. Combine all the ingredients and mix together well by hand. In a heavy skillet, put a 3/4" deep layer of oil. Heat until sizzling. Form individual pancakes by hand and carefully slide into the pan using a slotted spatula. Fill the pan, but leave room between the pancakes. When the latkes are nicely browned on one side, turn carefully and cook until browned on the other side and crisp on the edges. Remove with a spatula and place on paper towels. Let the excess grease drain onto the paper towel. Serve immediately for the best taste. You can keep the latkes hot in a warm oven. Serve with sour cream or applesauce, or sprinkle with granulated sugar.
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Hanukkah Dough Balls
Ingredients :
1 cup apple juice
4 oz. margarine (1 stick)
oil for frying
1 cup flour
4 eggs
Directions:
Boil apple juice and add margarine stirring until melted. Keeping the pan on the burner, add flour until mixture forms a ball and doesn�t stick to the sides of the pan. Remove from burner and beat in eggs one at a time. Heat the oil in a deep fryer, wok, or large frying pan. Once oil is hot, the dough can be dropped by teaspoons into hot oil. Fry until golden brown making sure that the dough balls puff and are cooked evenly. Remove from oil with strainer and drain on paper towels. Serve hot with assorted dips: cinnamon sugar, powdered sugar, heated raspberry preserves, hot chocolate sauce, hot honey and chopped nuts, heated marmalade with shredded coconut.
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Marshmallow Dreidels
Ingredients :
1 marshmallow
Icing
1 Hershey�s kiss
1 3" licorice stick or toothpick
Directions:
Assemble dreidel by pushing the licorice stick or toothpick through the marshmallow. Attach the chocolate kiss to the marshmallow with some icing. Use the remainder of the icing to write the letters nun, gimel, hei, and shin on each side of the marshmallow. It may not spin well, but it sure does taste good!
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Sufganiyot
Ingredients :
1 package dry yeast
4 tbs. sugar
3/4 cup lukewarm milk
2 1/2 cups all-purpose flour
pinch of salt
1 tsp. ground cinnamon
2 eggs, separated
2 tbs. butter, softened
apricot or strawberry preserves
vegetable oil
sugar
Directions:
Mix together the yeast, 2 tablespoons of the sugar, and the milk. Let sit to make sure it bubbles. Sift the flour and mix it with the remaining sugar, salt, cinnamon, egg yolks, and the yeast mixture.
Knead the dough until it forms a ball. Add the butter or margarine. Knead some more, until the butter is well absorbed. Cover with a towel and let rise overnight in the refrigerator.
The next day, roll out the dough to a thickness of 1/8 inch. Cut the dough into 24 rounds with a juice glass, or any object about 2 inches in diameter. Take 1/2 teaspoon of preserves and place in center of 12 rounds. Top with the other 12. Press down at edges, sealing with egg whites. Crimping with the thumb and second finger is best. Let rise for about 30 minutes. Heat 2 inches of oil to about 375 degrees. Drop the doughnuts into the hot oil, about 5 at a time. Turn to brown on both sides. Drain on paper towels. Roll the doughnuts in sugar.
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Mushroom Barley Soup
Ingredients :
2 tablespoons oil
1 onion, chopped
1 stalk celery, chopped
3/4 pound mushrooms, chopped
2 ounces dried mushrooms, soaked in hot water until soft and drained
1 cup pearl barley, rinsed
1 cup chopped tomatoes (fresh or canned)
6 cups chicken, beef or vegetable stock
1/4 cup chopped parsley
2 tablespoons chopped dill
salt and pepper
Directions:
Heat oil in a large pot. Cook onion, celery, and both mushrooms about eight minutes, or until very soft. Stir in barley and cook one minute. Add tomatoes and stock and bring to a boil. Cover and simmer 45 minutes or until barley is tender. Stir in parsley and dill. Taste for salt and pepper and serve.
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Ginger Torte
Ingredients :
3 cups finely chopped almonds
1 1/2 cups sugar
1/2 cup flour
1/2 teaspoon ground ginger
1/2 teaspoon salt
10 eggs, separated
1/2 cup fresh orange juice
grated zest of 1 large orange
2 tablespoons finely chopped candied ginger
powdered sugar for garnish
Directions:
Preheat oven to 350�F. Oil or spray a 10 inch tube pan. Combine nuts with 1/2 cup of the sugar, flour, ground ginger and salt. Beat egg yolks and 1/2 cup of the remaining sugar until thick and pale, about eight minutes. Stir in the orange juice, zest and candied ginger. Fold nut mixture into yolk mixture with a spatula. In a large bowl beat egg whites until soft peaks form. Gradually beat in remaining 1/2 cup of sugar. Fold whites into yolk batter and pour into prepared pan. Bake until a toothpick inserted in the center comes out clean, about 45 minutes. Let cool in pan, then invert onto serving plate. Dust with powdered sugar.
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Spinach and Tangerine Salad
Ingredients :
8 cups young spinach, torn into bite sized pieces
1 bunch green onions, sliced
4 seedless tangerines, peeled and separated into sections
1 cup dried cranberries
1/2 cup olive oil
1/3 cup balsamic vinegar
salt and pepper
Directions:
In large bowl combine spinach, onions, tangerines and cranberries. Whisk together oil and vinegar and toss with salad just before serving. Salt and pepper to taste.
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Crispy Oven-Roasted Chicken And Potatoes
Ingredients :
3 pounds baking potatoes, peeled and cut in chunks
1/2 cup extra virgin olive oil (or less, if u want)
1/2 cup minced flat-leaf parsley
Sea salt and freshly ground black pepper to taste
4 to 5 pounds chicken, cut in parts
Directions:
PREHEAT the oven to 425 degrees F.
MIX the potato chunks in a howl with half the olive oil, half the parsley, and a generous amount of salt and pepper. Toss to coat well, then spread over the bottom of a roasting pan large enough to hold all the potatoes in one crowded layer. In the same bowl, mix the chicken parts with the remaining oil and parsley and more salt and pepper, again stirring to coat well. Arrange the chicken over the top of the potatoes. Place in the oven and bake for 30 minutes, then turn the chicken pieces over, at the same time stirring the potatoes, and return to the oven for an additional 30 minutes. The chicken is done when crisp and brown and the potatoes should be roasted to a fine golden color. If the potatoes have not browned, remove the chicken pieces to a heated platter, raise the oven heat to 500 degrees F. and return the potatoes to the oven for 10 minutes or so, or until they are done to a turn.
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Roast Duck With Black Olives
Ingredients :
1 t fennel seeds
1 clove garlic, crushed with the flat blade of a knife
Salt and freshly ground black pepper to taste
1 (5-pound) duck, cut in serving pieces
1/4 cup extra virgin olive oil
5 whole cloves garlic
12 small onions, preferably small flat yellow ones, peeled but left whole
1/2 cup pitted black olives
4 or 5 sage leaves, slivered
1/2 cup red wine
1/2 cup light chicken broth
Directions:
If you have a spice grinder, grind the fennel seeds to a coarse powder, then pound them in a mortar with the crushed garlic and about 1 T of salt, or to taste. When the mixture is reduced to a paste, add plenty of black pepper. Rub this spice mixture all over the duck pieces and set aside, lightly covered, for about 30 minutes, or longer if necessary. Refrigerate the duck if you're not going to cook it within an hour. When ready to cook, preheat the oven to 350 degrees F. In the bottom of an oval roasting dish, preferably one that has a lid, add the olive oil and gently brown the whole garlic cloves and onions lightly but thoroughly on all sides. Remove from the pan and set aside. Add the duck pieces to the oil remaining in the pan. Raise the heat to medium high and brown the duck pieces, turning at least once, on all sides, about 10 minutes to a side. When all the duck has been browned, tilt the pan and remove most of the oil, leaving about 2 Ts in the bottom of the pan. Add the black olives and sage slivers, stirring to mix all the ingredients together, then add the wine. Let the wine bubble and reduce for about 5 minutes, until all the alcohol has been thrown off and the wine has been reduced by about half. Stir in the broth, add the onions and garlic cloves, and cover the pan. Set in the preheated oven to bake until the duck is done and the sauce is reduced to a syrupy liquid that coats the onions and olives - about 2 hours in all. To further brown the duck, remove the pan lid for the last 15 minutes of cooking. Remove the duck to a warm serving platter and surround it with the onions, garlic cloves, and black olives. If the juices in the pan are very liquid, boil over high heat for a few minutes to reduce. If, on the other hand, they've boiled down too much, add another 1/2 cup red wine and cook, scraping up the brown bits in the bottom of the pan. Serve the sauce poured over the duck and its garnishes.
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Peppery Grilled Chicken
Ingredients :
1 Cup extra virgin olive oil
1 T crushed black peppercorns, or to taste
1 T crumbled hot red chile pepper or crushed red pepper flakes, or to taste
1 T chopped fresh rosemary
3 or 4 sage leaves, coarsely chopped
1 t salt
3 small chickens, split in half
Juice of 1 lemon
Lemon wedges, for garnish
Directions:
Mix the oil with the black and red peppers, rosemary, sage, and salt and set aside, covered, for several hours or overnight. Prepare the chicken halves by cutting away and discarding excess yellow fat from the insides of the birds. Flatten them by laying each half, skin side up, on a board and pounding it smartly with the flat side of a cleaver. This should crack the breast bone so that the birds will lie flat on the grill and cook more evenly. Put the chicken halves on a platter or in an oven dish and cover with the peppery olive oil. Leave to marinate, turning occasionally, for at least 1 hour. Or refrigerate, covered, for several hours or overnight. When ready to cook, prepare the grill, leaving plenty of time for it to heat up if you're using charcoal or wood. When the coals are hot, place the chicken halves, skin side down, on the grill and set the grill a good 8 inches from the source of the heat. Stir the lemon juice into the savory oil remaining in the platter and use this to brush over the chickens as they cook. Grill for about 45 minutes, turning often, brushing frequently with the oil and lemon juice. Test for doneness: The juices should run clear yellow when the chicken is thoroughly cooked. Serve immediately, piled on a platter garnished with lemon wedges.
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