Hanukkah is a time of celebration, family, and of course, delicious food. The traditional dishes of this holiday carry with them a rich history and a sense of warmth that can bring loved ones closer together. In this article, we'll explore some classic Hanukkah dishes and give them festive new twists to make your holiday even more memorable.
Challah: The Heart of the Table
Challah is a staple of Jewish cuisine, especially during holidays. This braided bread is not only beautiful to look at but also incredibly delicious. To give it a Hanukkah - inspired twist, you can add some dried cranberries and orange zest to the dough. The tartness of the cranberries and the citrusy aroma of the orange zest will add a burst of flavor to the classic challah.
Start by combining 3 1/2 cups of all - purpose flour, 1/4 cup of sugar, 2 teaspoons of salt, and 1 packet of active dry yeast in a large bowl. In a separate small bowl, warm 1 cup of milk until it's lukewarm. Add 2 eggs and 1/4 cup of melted butter to the milk. Pour the wet ingredients into the dry ingredients and stir until a dough forms. Knead the dough on a floured surface for about 10 minutes until it's smooth and elastic. Add 1/2 cup of dried cranberries and the zest of one orange, and knead them into the dough. Let the dough rise in a warm place for about an hour until it doubles in size. Shape the dough into a braid, place it on a baking sheet, and let it rise again for 30 minutes. Brush the top with an egg wash and bake at 375°F for 25 - 30 minutes until golden brown.
Brisket: A Slow - Cooked Delight
Brisket is a classic Hanukkah main course. It's a tough cut of meat that becomes tender and flavorful when slow - cooked. For a new twist, you can make a pomegranate - molasses glaze. Pomegranates are often associated with Hanukkah, symbolizing fertility and abundance.
Take a 3 - 4 pound brisket and season it with salt, pepper, and garlic powder. Sear the brisket on all sides in a hot pan with a little oil. Transfer the brisket to a slow cooker. In a small bowl, whisk together 1/2 cup of pomegranate molasses, 1/4 cup of soy sauce, 2 tablespoons of honey, and 1 tablespoon of Dijon mustard. Pour the glaze over the brisket. Add some chopped onions, carrots, and celery to the slow cooker. Cook on low for 8 - 10 hours until the brisket is fork - tender. Serve the brisket with the vegetables and the delicious pomegranate - molasses sauce.
Latkes: The Iconic Potato Pancakes
Latkes are perhaps the most well - known Hanukkah dish. These potato pancakes are usually fried in oil to represent the miracle of the oil in the Hanukkah story. To add a new twist, you can make sweet potato and spinach latkes. Sweet potatoes add a natural sweetness, and spinach adds a pop of color and some extra nutrients.
Peel and grate 2 sweet potatoes and 1 regular potato. Squeeze out as much liquid as possible from the grated potatoes. Finely chop 2 cups of fresh spinach. In a large bowl, combine the grated potatoes, spinach, 1 egg, 1/4 cup of flour, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Mix well. Heat about 1/4 inch of oil in a large skillet over medium - high heat. Drop spoonfuls of the latke mixture into the hot oil and flatten them slightly. Fry for 2 - 3 minutes on each side until golden brown. Drain the latkes on a paper - towel - lined plate. Serve them with sour cream or applesauce.
Jelly Doughnuts (Sufganiyot): A Sweet Ending
Sufganiyot are jelly - filled doughnuts that are a must - have during Hanukkah. Instead of the traditional strawberry jelly, you can use a blueberry - lavender jelly for a unique flavor combination. The floral notes of lavender pair beautifully with the sweet blueberries.
Start by making the dough. In a large bowl, combine 4 cups of all - purpose flour, 1/4 cup of sugar, 2 teaspoons of salt, and 1 packet of active dry yeast. Warm 1 cup of milk and add 2 eggs and 1/4 cup of melted butter to it. Pour the wet ingredients into the dry ingredients and knead the dough until smooth. Let the dough rise for an hour. Roll out the dough and cut it into circles. Let the circles rise again for 30 minutes. Fry the doughnuts in hot oil until golden brown. Make the blueberry - lavender jelly by simmering 1 cup of blueberries, 1/4 cup of sugar, and 1 teaspoon of dried lavender in a small saucepan until the blueberries break down. Strain the mixture to remove the lavender. Use a piping bag to fill the doughnuts with the jelly. Dust the doughnuts with powdered sugar.
These new twists on classic Hanukkah dishes will not only add a touch of novelty to your holiday table but also create a wonderful culinary experience for your family and friends. So, gather your loved ones, put on some holiday music, and enjoy the delicious food together.
