Tag Archives: Hanukkah recipe

Sweet Potato Latkes With Toasted Marshmallows

Yield:
12 latkes

When I was brainstorming my Thanksgivukkah menu I kept dwelling on one of my favorite childhood holiday dishes – what my family calls “Sweet Potato Yum Yum” (or what another family might call sweet potato casserole). You are probably familiar with the heavenly combination of pureed sweet potatoes, margarine, brown sugar and spices, topped with marshmallows and baked to sweet, melted perfection.

Combining the flavors from my family’s Sweet Potato Yum Yum into individual-sized sweet potato latkes topped with toast marshmallows seemed like the perfect crowd-pleasing dish to mark this once-in-a-lifetime holiday. And it is. Happy Thanksgivukkah!

Sweet Potato Latkes3

 

Reprinted courtesy of www.thebigfatjewishwedding.com

Sweet Potato Latkes With Toasted Marshmallows

Posted on November 25, 2013

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Tostones for Hanukkah

Yield:
4-6 servings

The day I moved into my very first apartment was an important day for me. I was starting my senior year in college, and for what seemed like the first time, I was taking a leap towards independence. Sure, I moved halfway across the country to go to school where I knew only a couple people, but living on campus, there’s a certain safety net in place to catch (and comfort) the students if they fall.

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I remember taking great care to choose an apartment within my budget, and carefully selecting my roommates. We plotted and planned how we’d decorate, and made memories building our ready-to-assemble furniture from our favorite Swedish retailer. Not surprising, the part of apartment living I was most excited about was that I would finally have a kitchen of my own. While my roommates concentrated on finding art to decorate our walls and the perfect rug to tie the room together, I focused on stocking our kitchen with our favorite foods and the tools with which to cook them. I found mismatched sets of pots and pans at my local discount store, and piece by piece, built our little kitchen into a functional one our friends begged to come and borrow. It was nothing fancy, but it worked for us. Granted, we could never invite more than four people for dinner, because that was how many plates we had, but we made it work.

My mom noticed my efforts, and took it upon herself to stock our little kitchen with its crowning jewel: a tostonera. A tostonera is a device specifically designed to smash chunks of fried green plantains into crisp, golden coins, called tostones. And the fact that my mom was gifting me a tostonera was a really big deal, because this served as an informal invitation to join the culinary ranks of the matriarchs in the family.

Just about every Cuban person who cooks has a tostonera, and now, I did too. I was so excited to put my tostonera to use, and at the first Hanukkah party of the season, I surprised my friends with a new treat. I figured that in many ways, Cubans use plantain bananas the way Americans use potatoes, so swapping traditional potato latkes with savory tostones seemed like a natural choice.

Pressing Tostones

As my friends oohed and aahed while they crunched their way through the small plate of tostones, I smiled with delight, because I knew I was on my way to earning my culinary stripes. 

Tostones for Hanukkah

This Hanukkah, if you’re looking for something outside the traditional latke box, take a cue from the Cuban cookbook, and serve tostones alongside your festive meal. And if your mother hasn’t gifted you with a tostonera, fear not. You can achieve similar results with the bottom of a frying pan.

Tostones

Posted on November 17, 2013

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Bourbon Pecan and Chocolate Gelt Pie

Yield:
8 servings

Wondering what to do with all your leftover gelt after making the DIY Thanksgivukkah table runner? I’ve got the perfect pie recipe to use up those chocolates!

GeltPie

Both decadent and delicious, this Bourbon Pecan and Gelt Pie is the perfect way to end your Thanksgivukkah meal this holiday season. To create this recipe, I combined a classic pecan pie with some chocolate gelt candy and then added a touch of Bourbon for a little something extra.

Just like Thanksgivukkah itself, everyone is sure to love it!

BurbounPecanandGelt

 

Bourban Pecan and Chocolate Gelt Pie

Posted on November 10, 2013

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Chocolate Covered Hanukkah Oreos

Yield:
12 cookies


I have to give credit where credit is due, and while I maintain that I am the supreme cook in my house, my husband does often inspire my creations. And today’s recipe came straight from him: “Hanukkah” decorated chocolate dipped oreo cookies.

I often lament how this time of year Jews really get the short end of the stick – there are so many fun Christmas candies, treats and decorations, but no equally-festive Jewish equivalent.

And while these oreos can’t quite compete with, say, gingerbread or chocolate-peppermint whoopie pies, they are cute and SUPER easy!

Looking for some good sprinkles? I came across these “Judaica sprinkles” at Bed, Bath & Beyond! Although I used a mixture of white and blue sprinkles I already had laying around – I like Williams Sonoma Sanding Sugar, and Wilton sprinkles.

Chocolate Covered Hanukkah Oreos

Posted on December 4, 2012

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Coconut Latkes with Cranberry Applesauce & Cardamom Mascarpone

Yield:
10 latkes


coconut-latke1Just when I’m starting to recover from the gluttony fest known as Thanksgiving, bam! It’s already time for Hanukkah. Bring on the fried. Growing up, my Mom cooked both traditional and sweet potato latkes every year for my brother and me. We looked forward to these tasty fried treats almost as much as getting the latest Everclear CD or a new set of Pogs, hypothetically speaking of course.

I continue the tradition by cooking for our annual Chrismukkah gathering and showing my friends that latkes are way more than a Jewish hashbrown. Last year, I served up Mexican Potato Latkes, which were gobbled up faster than you can say “chag sameach.” This year, inspired by my leftover cranberries from Thanksgiving, I went with a slightly sweet approach. Coconut gives the latkes a subtle flavor and extra crunch, while the cranberry applesauce and cardamom mascarpone brings a tartness that lends itself to the perfect bite. Since I am not hopeful of having a white Hanukkah with the 80-degree weather we have be having in my home in Austin, TX, I garnished the plate with extra coconut to resemble snow. Wishful thinking, perhaps?

Amy Kritzer is a food writer and recipe developer in Austin, TX who enjoys cooking, theme parties and cowboys. She challenges herself to put a spin on her grandmother’s traditional Jewish recipes and blogs about her endeavors at What Jew Wanna Eat. You can follow her on Twitter and Facebook and watch her cooking videos on Google+.

Coconut Latkes with Cranberry Applesauce & Cardamom Mascarpone

Posted on December 3, 2012

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Unique Sufganiyot

Last week at work (well my other work), I had my first sufganiya, or traditional Hanukkah jelly doughnut, of the season. Each Hanukkah I usually focus my culinary attention on the latke. But this year I’ve been thinking on what kinds of unique sufganiyot flavors are out there, and what kinds of possibilities lie on the horizon.

For example, instead of just the jelly, what about a PB&J flavor? Or peaches n cream, with peach compote and whipped cream in the middle…

Instead of just musing on the possibilities, I put together a few unique recipes for a less “traditional” jelly doughnut experience:

The Kosher Gastronome has a recipe for Sufganiyot with Dulce de Leche Filling. If it was up to me, I would add some thick sea salt to that dulce de leche to make for a sweet n salty sufganiyot tasting. And as it so happens, I came across this recipe for Apple Cider Sufganiyot with Salted Caramel.

Israeli chain Roladin has been creating flavors such as halva filled sufganiyot and white ganache filled sufganiyot.

And how about these Chai Sufganiyot with Orange Pumpkin Buttercream.

The New York Times has a whole Hanukkah Recipe collection, including this recipe for Orange-Scented Sufganiyot.

All this sounds too complicated, or schmancy? Epicurious has a step-by-step Doughnut Demo to go over the frying basics in order to create a perfect, basic Hanukkah doughnut.

Please send us links or pics of the most unique sufganiyot you’ve made, or seen!

Posted on December 18, 2011

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

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