Warning, this is not your mama’s Hanukkah menu, but don’t worry, it’s still just as delicious! We took those tired dishes, like roasted brisket and latkes, and gave them a hip and modern spin by using new ingredients and serving them an entirely new way. This is the perfect menu to enjoy with your friends while wearing trendy holiday outfits!
Sweet potato and parsnip latkes with cayenne mayo
Yields about 10 latkes
Potato recipe adapted from Sunset Magazine
- 1 large sweet potato
- 1/2 pound parsnips
- 2 eggs, beaten
- 1/2 cup + 1 tablespoon organic bread crumbs
- 3 tablespoons extra virgin olive oil
- Liberal dashes of salt and pepper
For the topping:
- 3 tablespoons mayo
- 1 tablespoon cayenne pepper
- 1 teaspoon lemon juice
- Salt and pepper
- Using a cheese grater, shred the potato and parsnip in a large bowl. Add eggs, bread crumbs and salt and pepper, and mix well. Using your hands, form hockey puck size patties.
- Heat olive oil in a large 3-quart pan over medium heat. Add latkes, about three at a time, and cook until golden brown on each side, about 6 to 7 minutes.
- To make the sauce, whisk the mayo, cayenne, lemon juice and salt and pepper. Top each latke with the mayo and enjoy!
Slow cooked BBQ brisket sliders
BBQ beef brisket sliders, sweet potato latkes, glazed carrots and deep fried Sufganiyots make this Hanukkah menu one your friends and family won’t want to miss! Plus, all of these pair really well with kosher wine — trust us.
Yields about 8 sliders
- 3 pound beef brisket, fat trimmed off
- 1 medium onion, chopped
- 3 cloves garlic, minced
- Kosher salt
- 1/4 cup molasses
- 6 ounces tomato paste
- 2 teaspoons cayenne pepper
- 1 tablespoon sugar
- Salt and pepper to taste
- Potato slider buns
- Place beef into your slow cooker. Add onions and garlic. In a mixing bowl, whisk together the molasses, tomato paste, cayenne pepper, sugar and salt and pepper. Pour over the brisket, onions and garlic.
- Set the slow cooker to low and cook for about 8 hours or until tender. Once tender, remove from the slow cooker and shred with two forks. Serve on toasted slider buns.
Balsamic glazed carrots
Serves about 5
- 2 pounds carrots, quartered
- 1 medium red onion, chopped
- 1/3 cup dried cranberries
- 2-1/2 tablespoons olive oil
- 1 tablespoon honey
- 2 tablespoons balsamic vinegar
- Dash of salt and pepper
For the directions, visit the recipe here on Fabulous Foods >>
Deep fried strawberry filled Sufganiyot
Recipe inspired by Martha Stewart
Yields about 12 large donuts
For the Sufganiyot dough:
- 2 tablespoons active dry yeast
- 1/2 cup warm water, 110 degrees F
- 1/4 cup white sugar
- 2 tablespoons unsalted butter
- 2 cups all-purpose flour
- 1/2 cup bread flour
- 2 eggs
- 1/2 teaspoon cinnamon
- Dash of salt
- 3 cups canola oil
For the filling and dusting:
- 1 cup homemade strawberry jam (use this recipe)
- 1/2 cup powdered sugar for dusting
- To prepare the dough, mix the yeast, warm water and 1 tablespoon of sugar together in a mixing bowl. Let sit until foamy, about 5 to 10 minutes.
- In a large mixing bowl, add flours. Make a well in the center of the flours and pour in yeast mixture. Add eggs, 1/4 cup sugar, butter, cinnamon and salt. Using a wooden spoon, stir the mixture until a soft dough forms. (Dough will be sticky.) Place dough onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Place dough into a mixing bowl lightly greased with oil. Place in a warm room and cover with a damp cloth to rise (about two hours).
- Once dough has risen, roll it out to about 1/4-inch thickness. Using a large cookie cutter, cut out about 12 large rounds. Place on a baking sheet and cover with plastic wrap. Let rise another 15 minutes.
- While dough rises, heat oil in a large pot (or soup pot) until it reaches at least 370 degrees F. Carefully slip 4 donut rounds into the oil using a slotted spoon. Fry each donut until golden brown on each side, or about 1-1/2 minutes. Using a slotted spoon, transfer to a paper-towel-lined baking sheet. Carefully push dough down a little so the donuts flatten a bit.
- While the donuts are warm, dip the tops of each one into the powdered sugar.
- Fill a pastry bag with your jam and fasten on a #4 tip. Carefully prick a hole into the center of each donut and pipe about 2 to 4 teaspoons of jam into each one. Repeat with remaining doughnuts.