Hanukkah Recipes

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Braised Beef Brisket – Serves Eight


2-pound beef brisket

2 tablespoons vegetable oil

¼ teaspoon salt

¼ teaspoon pepper

2 medium onions

3 cups beef broth

1 teaspoon thyme



Preheat oven to 350 degrees. Sprinkle salt and pepper on both sides of the brisket. Heat the oil over medium heat and brown both sides of the brisket, about five minutes per side. Transfer to oven safe dish. Peel both onions; Quarter one and dice the other. Add the onions, thyme, and beef broth to the dish. Cover dish with foil and bake four hours. To serve, slice thinly against the grain.

Potato Latkes – Serves Eight



6 medium potatoes

 1 medium onion, minced

 2 eggs

 ½ cup flour

 1 teaspoon salt

 vegetable oil to fill pan ½ inch high



Peel and grate potatoes into a mixing bowl. Squeeze out liquid. Add onion to potatoes.  Add eggs, flour and salt combine. Heat oil over medium heat in large frying pan. Scoop up ¼ cup potato mixture to make 3-inch size pancakes. Fry each side about 5 minutes to brown.  Drain on paper towels. Serve with applesauce and sour cream.

Tzimmes – Serves Eight


 2 tablespoons vegetable oil

 2 sweet potatoes, peeled and thinly sliced

 4 medium sized carrots, peeled and sliced

 2 medium sized parsnips, peeled and sliced

 2 medium red apples, skin on and thinly sliced

 ¼ cup orange juice

 ¼ cup honey

 2 tablespoons brown sugar

 2 tablespoons grated orange rind



 Preheat oven to 350 degrees. Coat 9x13 baking dish with oil. Layer half of potato, carrot, parsnips, apple in dish.  Repeat procedure.  Combine orange juice and remaining ingredients; pour over potato mixture. Cover dish with foil and bake 1 ½ hours.

Sufganiyah – Serves Eight – Recipe Adapted from King Arthur Flour


2 cups flour plus addition if needed

2 tablespoons sugar

1 ½ tablespoons baking powder

½ teaspoon salt

1 cup lukewarm milk

¼ cup melted butter

1 egg

Vegetable oil to fill pan 1 inch high, for frying

1 cup jelly

Confectioners’ sugar for dusting


Combine the dry ingredients together. Place wet ingredients in separate bowl and whisk. Add the wet mixture to the dry. Dough should be thick; add flour 1 tablespoon at a time if needed. Drop ¼ cup dough at a time into 350-degree heated oil. Fry 2 minutes per side. Drain on paper towel. Place jelly in condiment squeeze bottle, insert into doughnut side, and fill. Dust with confectioners’ sugar.

Rugelach – yields 48 cookies - Recipe Adapted from King Arthur Flour


2 cups flour

¼ teaspoon salt

1 (8 oz.) package cream cheese, cubed

1 cup butter, cubed

2 cups walnuts

½ cup honey

½ cup sugar

¼ cup butter, melted

Confectioners’ sugar for dusting



Place flour, salt, cream cheese, butter in food processor and pulse to combine until pea like pieces of cream cheese and butter are still visible.  Divide dough into three portions, wrap in plastic wrap, chill for two hours. Process walnuts, honey, sugar, butter for filling. Preheat oven to 350 degrees. Working with one portion of dough at a time, roll to 10-inch circle, spread with 1/3 of filling, cut into 16 wedges. Roll wedges starting with wide edge, place on cookie sheet, bake 15 minutes. Repeat with other two portions. Dust with confectioners’ sugar.