Hanukkah is almost here! That means you might soon be spending a good amount of time visiting — and eating — with family and friends. The traditional foods of Hanukkah are loved far and wide, but you might consider adapting your traditional menu just slightly and possibly creating a few new family traditions.
As Hanukkah, or the Festival of Lights, approaches, you’re likely working on your meal planning. A lot of the recipes served at Hanukkah is fried in oil, as a symbol of the ancient lamps that had enough oil only for one day but miraculously burned for eight.
You surely remember the delicious tastes and the aromas that wafted throughout the house during celebrations past: Potato latkes, applesauce, matzo balls soup, brisket, doughnuts and other baked goodies probably come to mind!
Make this the year to branch out and try a few new Hanukkah recipes to celebrate! You don’t have to go completely “out with the old,” but incorporate a few new foods into your celebrations, or change up your traditional recipes just a touch.
Traditional dishes usually take time. With today’s busy life, you can still make a traditional dish, but using a nice shortcut. This is one easy, tasty recipe!
- 1, 1 ounce packet dry onion soup mix
- 2 cups barbecue sauce
- 1 tablespoon sugar
- 1 tablespoon maple syrup
- 3-4 pound brisket
- Preheat the oven to 250 degrees F.
- Mix together the soup mix, barbecue sauce, sugar and syrup in a small bowl.
- Set the brisket in a shallow pan and cover with the sauce. Top the pan with foil, sealing the edges, and bake for 8 hours.
Cranberry noodle kugel
Like so many holiday dishes, everyone seems to have their own family recipe and special way of making kugel. Opt for this sweet and creamy noodle kugel recipe that includes cranberries to the delight of your guests!
- 8 ounces lasagna noodles
- 1 cup dried cranberries
- 5 large eggs
- 1 cup sour cream
- 1 stick unsalted butter, melted, cooled
- 1/3 cup granulated sugar
- 4 cups whole milk
- 3 cups breadcrumbs
- 1/4 cup dark brown sugar
- Preheat the oven to 350 degrees F. Coat a 9 x 13-inch dish with cooking spray.
- Cook noodles until al dente. Drain and arrange noodles on the bottom of the prepared dish. Sprinkle half of the cranberries over noodles.
- Beat eggs with sour cream, butter, sugar and milk. Pour mixture over noodles. Combine breadcrumbs with brown sugar and sprinkle over the top.
- Bake for 50 to 60 minutes or until cooked through and golden on top. Remove kugel from oven and let sit for a few minutes before serving.
There’s nothing wrong with trying to add a more healthy twist to a traditional dish. These baked latkes will be a bit lighter, but still provide you with the crunchy exterior and soft interior for a potato treat!
- 1 pound potatoes, peeled, grated, soaked in water, drained
- 1 small sweet onion, finely chopped
- 1 egg, lightly beaten
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3 tablespoons all-purpose flour
- Preheat the oven to 425 degrees F. Lay the grated potatoes and onion on a clean dry kitchen towel and roll up, twisting lightly to squeeze out as much water as possible.
- Add the potatoes and onions to a bowl with egg, baking powder, salt and flour, stirring until combined. Spoon 2 tablespoonfuls of mixture onto a lightly greased baking sheet at least 2 inches apart.
- Bake about 15 to 20 minutes. Flip latkes and bake another 10 minutes or until golden. Serve with sour cream or applesauce.
Traditional rugelach cookies
What are the holidays without your favorite, traditional cookies? These tasty treats are sweet and rich and all about sharing with family and friends.
Yields about 36
- 1 cup plus one teaspoon butter, divided (room temperature)
- 1, 8 ounce package cream cheese
- 3 cups all-purpose flour
- 4 cups ground walnuts
- 3/4 cups sugar
- 1/4 cup brown sugar
- 1/2 cup milk (2 percent)
- 1 teaspoon almond extract
- 2 tablespoons honey
- 1/8 teaspoon kosher salt
- Preheat oven to 325 degrees F and line cookie sheets with parchment paper.
- Using a mixer (hand-held or Kitchen Aid), add one cup of butter and cream cheese and beat until creamy. Gradually add flour until mixture forms a ball. Divide the dough and roll dough into a 12-inch circle. Chill dough in the refrigerator for at least an hour.
- While dough is chilling, melt remaining butter in a large bowl. Add walnuts, 3/4 cup of the sugar, honey, milk, almond extract and salt into the melted butter. Spread the walnut mixture over the dough circles, spreading evenly. Roll up the wedges and form crescent shapes.
- Place dough point side down and bake for at least 35 minutes or until cookie is browned. Put the rest of the sugar in a bowl and dip the tops of the cookies in the sugar.
As you plan to celebrate with your family and friends, consider new ways to enjoy the festivities. Consider a few new Hanukkah recipe options to make your meal a time (and taste) to remember!