Tag Archives: Hanukkah

Latke-Crusted Chicken Breasts

Yield:
4 servings

A few years ago my dear friend and fellow food-enthusiast Rachel traveled to the Czech Republic to explore her father’s family roots. While there she experienced some amazing native and Jewish-inspired food including a chicken schnitzel wrapped in potato pancakes.

STOP THE PRESSES.CHICKEN WRAPPED IN POTATO PANCAKES. YUM.

When I heard about latke-crusted chicken, I was enamored. In love. I had to recreate this masterpiece.

latke-chicken-3So as I was thinking about Passover and something new to make this year, it dawned on me that this chicken dish could easily be Passover-friendly. And while I don’t normally use matzo meal or potato starch in my Passover cooking, this recipe does require small amounts of both. But it’s so delicious, it’s worth it.

latke-chicken-1Flipping the chicken with the potato latke crust is probably the trickiest part, so just do it carefully using a good spatula and you will be fine.

Latke-Crusted Chicken Breasts

Posted on March 26, 2014

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Post-Hanukkah Detox

Tonight is the last night of Hanukkah. Sigh. This has been such an exciting year to celebrate. But between Thanksgiving, the long holiday weekend and eight nights of latkes and sufganiyot, my stomach is sure ready to move on to lighter fare.

I’ve put together some of my favorite healthful eating ideas to help you detox from the eating debuachery of the past week. Got a great a recipe to get our eating on track? Post below and let us know!

For breakfast:

Detox Very Berry Smoothie

Shannon’s Health(ier) Pancakes

smoothie horizontal

For lunch:

Roasted Eggplant and Chickpea Soup from Martha Stewart

Raw Kale Salad with Lentils and Apricot Vinaigrette from Food52

kale lentil salad

Dinner ideas:

Roasted Butternut Squash and Kale Pizza from Bev Cooks

Quinoa with Pesto and Greens

Best Roasted Chicken

Don’t forget dessert: Strawberry Lemon Granita

granita 1

Posted on December 4, 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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Our 2013 Jewish Food Hanukkah Gift Guide

Noshers! Here are our Hanukkah gift picks for a happy and healthy holiday around the table.

You should also check out our Hanukkah 101 Shopping Guide“Shalom, Y’all!” Southern & Jewish Gift Guide, Gift Guide for Jewish Rainbow Pride, and our Gift Guide for your Favorite Camp Kid.

Quality olive oil is key to all tasty recipes—especially latkes! We love Baja Precious Extra Virgin Olive Oil ($9.99): it’s fragrant, beautiful, and BPA-free. Put that in your menorah and burn it.

baja

What is Hanukkah without gelt? Exactly! Get your gelt on with these Belgian Hanukkah Milk Chocolate Gold Gelt Coins ($21.99).

geltbegligng

For the DIY Nosher mom, this Zoku Mini Pops Mold ($17.99) lets you create 9 ice pops—banana milk, chocolate, Kedem Concord Grape Juice—you love it, you freeze it.

molds

Do you strive to be a balaboosta? (That’s Yiddish for “perfect homemaker.”) Well, the Balaboosta Cookbook features 140 delicious Mediterranean recipes and will put you well on your way!

bala

Are latkes and knishes ever in your hunger wishes? If so, this “Latkes & Knishes Are My Wishes” ($19.99) is adorable and all black, so you can get it as oil-drenched as you’d like!

latkesnishes

This Star of David Bundt Pan ($28.27) makes a festive Hanukkah cake with limited effort!

bundt

You can’t be more prepared for serving up latkes this Hanukkah with this Stainless Steel Hanukkah Latke Server ($8.95).

latkeserver

Let’s Nosh! ($6.29) is the perfect book of easy and satisfying Jewish comfort foods, from bagels to latkes and everything in between. Your family will be very pleased with these snacks.

nosh2

You weren’t just going to line up those naked bottles of wine and call it a party, were you? We didn’t think so. These Happy Hanukkah Wine Charms ($35) look pretty cute around any (glass) neck.

winecharms

These Hanukkah Menorah Kitchen Towels ($9.40) come in sets of three and will bring some easy festivity to your home (and cleanup!).

towlettes

We hope this guide makes it easy for you to pick out all the gifts for the nosher in you and your family! Happy Thanksgivukkah 2013 to you!

Posted on November 15, 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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DIY Thanksgivukkah Tablescape Ideas

I am so excited Hanukkah and Thanksgiving decided to team up this year and give us the ultimate holiday: Thanksgivukkah! And since this holiday will not happen again for another 70,000 years, we decided to really do it up. We set up a beautiful table inspired by the traditions of both holidays, and gave you some DIY’s so you can bring this Thanksgivukkah spirit to your own home.

Thanksgivukkah Gelt Table Runner

DIY STEPS FOR HANUKKAH GELT TABLE RUNNER

1.& 2. Staple together cardstock to create a base. We used 3 pieces of 11×14 cardstock, but you can customize the size of the paper and the length of the base for your own table. Carefully unwrap all gelt – you will need both wrapper pieces intact.

3.Fold down all edges flat against the underside [silver side] of the wrapper.

4. Separate the designs into two piles, matching like with like. Using pieces from one pile, lay down a row of wrappers from edge to edge of cardstock. With a hot glue gun, attach the row to cardstock. Lay a second row over the first using pieces from the other pile.

5.Continue to scallop the rows, alternating designs.

6. Place along center of table, and voila! You have your very own gelt table runner.

 

GELTDIYalt

 

DIY STEPS FOR METALLIC FEATHER PLACE CARDS

1.Lay feathers out along bottom of a cardboard box. Using painter’s tape, cover about 2/3 of each feather completely. Tape just below the exposed feather tip at an angle for an artistic flair.

2. Coat the exposed tips of the feathers with metallic spray paint.

3. Allow to dry fully before gently peeling off painters tape.

4. Thread name cards* with craft wire, cut into approximately 6 inch pieces.

5.Align name card at base of feather.

6. Wrap entire length of wire around base to secure name card to feather, then place atop the dish or plate at each setting.

*We printed our name cards, but you can write guests’ names on cardstock of any size.

FEATHERDIY


Posted on November 4, 2013

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Win a Free Menurkey! Thanksgivukkah Giveaway is ON.

MenurkeyThe Nosher and Jewniverse have teamed up to present the most exciting autumn raffle of 2013: The Ultimate Thanksgivukkah Menurkey Giveaway!

Enter to win the grand prize item that’s got the internet in a tizzy: the Menurkey ($58), the inimitable menorah shaped like a turkey. How better to celebrate the never-to-be-repeated overlap of Hanukkah and Thanksgiving than with this “amazing conversation starter, an objet d’art, a functioning menorah and the perfect centerpiece for your Thanksgiving table?”

The only other way we can think of is by cooking up a storm. And runners-up can do just that with one of the year’s gorgeous new Jewish and Israeli cookbooks: The New Jewish Table ($35), Cook In Israel ($35), Balaboosta ($29.95), and Joy of Kosher ($30).

a Rafflecopter giveaway

U.S. addresses only, sorry folks! Happy Thanksgivukkah season to you!

Cook in Israel

Posted on November 1, 2013

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Eight Crazy Nights of Latkes

Is there anything more enticing than a perfectly fried, crispy potato latke? Served with apple sauce, sour cream or my own favorite combo: creme fraiche and smoked salmon. Look at these crispy, golden gems. Makes me drool a little just thinking about breaking out the oil.

SONY DSCBut there is so much more than the basic latke, as delicious as it may be. So if you have been hankering for something different to serve for your Hanukkah (or even Thanksgivukkah) celebration next month, I’ve got you covered.

I have been scouring the internet and other blogs for the most creative, crazy latke combos that exist. And here they are in all their awesome glory. You’re welcome.

eight crazy latkes

Coconut Latkes with Cranberry Applesauce & Cardamom Mascarpone from What Jew Wanna Eat

Latke Crusted Apple Stuffing

Leftover Mashed Potato Latkes from Andrea’s Garden Cooking

Parsnip Sweet Potato Latkes

Apple and Cheese Stuffed Latkes from The Kitchn

Potato Latke Sandwiches with Smoked Salmon

Carrot Rosemary Potato Latkes

Sweet Potato Latkes with Brown Sugar Syrup & Candied Pecans from The Shiksa
Sweet-Potato-Latkes-with-Brown-Sugar-Syrup-640x480

Posted on October 29, 2013

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Orange Cranberry Thanksgivukah Jelly Doughnuts

Yield:
12-15 doughnuts

Thanksgivukah is taking over: the menurkey (turkey + menorah) is the coveted item of the season and the interwebs are exploding with recipes, decorating ideas and kitschy paraphernalia to celebrate this “once in an eternity” event.

Not being one to turn up my nose at a Jewish fad, I set out to come up with my own perfect Thanksgivukah recipe.

I didn’t want to come up with some turkey-topped latke or cranberry Manischewitz sangria (although those are good ideas too). I wanted to think a bit sweet, since dessert is always my go-to. Pumpkin pie is my favorite traditional Thanksgiving dessert. But yet again, my mind kept straying to something slightly different. I thought…jelly doughnut…cranberry relish…it seemed almost too obvious.

SONY DSC

Cranberry relish-filled sufganiyot might not be the right dessert to serve right after a big Thanksgiving meal, since they really need to be fried fresh. But they are a perfect Thanksgiving brunch option. Or even a great activity for your family the day after since you can use up that leftover cranberry relish!

If you make a chunky relish like this

SONY DSC

then just puree the leftovers to use as the doughnut filling. If your relish is already smooth, then one less step!

Another tip: when filling the doughnuts it might seem like you are over-stuffing with relish, but you will want to make sure you are not skimping on the filling. When you insert the wooden skewer, wiggle it around a bit in the middle to create a relish-ready cavern. And don’t try to be too delicate with the piping bag – get it in there and squeeze away.

SONY DSC

 

Orange Cranberry Relish Sufganiyot

Posted on October 22, 2013

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Hanukkah Brunch!

Every year at the holidays it seems like our lives get busier and busier and so we have to find creative ways to get all our friends and family visits in during Hanukkah. This year is no different, in fact it was even busier now that we have a new baby!

So in order to fit in a visit with some of our close friends we decided to host a Hanukkah brunch -latkes for breakfast, my favorite kind!

Last year for our latke-breakfast combo we served my classic (amazing) latkes with smoked salmon and poached eggs. But this year we wanted to do something slightly different.

First, we decided to make two different kinds of latkes – my husband tried out a recipe  for Balkan Potato Leek Latkes from Janna Gur’s The Book of New Israeli Food. These latkes are made by cooking, then mashing the potatoes, dipping in egg and flour and then frying them. They tasted like a mashed-potato fritter. They were good, but we decided we liked our classic shredded style latke better.

And to accompany my more traditional latkes we decided to make two different condiments: tzatziki and Amy Kritzer’s cranberry-applesauce. The cranberry applesauce was so good there wasn’t a drop left! If you are still frying up some latkes during the rest of Hanukkah I definitely recommend whipping up a batch – its very easy and doesn’t take long at all on the stove.

Last weekend the husband and I were watching Rachel Khoo’s “Little Paris Kitchen” on The Cooking Channel (sidenote: what a great show! definitely check it out) when we came across her “Croque Madame Cups,” where she butters white bread, sticks it in muffin tins and then bakes eggs (ham) and bechamel for a heavenly little egg cup. We knew at once we HAD to make them.

And thank goodness we did – they are absolutely our new favorite recipe. We did not use any kind of meat product, but you could substitute spinach, mushrooms or even smoked salmon for the ham she uses. They truly are two-bites of rich, creamy delight-fulness.

Also included on our Hanukkah brunch table? Mimosas, Israeli salad and some homemade cookies for dessert.

Hope everyone is enjoying Hanukkah, whatever time of day you serve the latkes!

 

 

 

 

 

 

Posted on December 10, 2012

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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