Like any good celebration, many of the traditions of Hanukkah center on eating. Two of those traditions, eating fried foods and eating dairy are combined in this recipe.

Cheese Latkes

Ingredients:
·         ½ cup ricotta cheese

·         ½ cup flour

·         ¼ cup sugar

·         2 eggs, beaten

Directions:
·         Mix all ingredients

·         Form into patties

·         Fry

Slow cooked Beef Brisket is a wonderful served at your family gathering, dinner party or just dinner tonight. My recipe braises the brisket to seal in the juices and ensure it is tender and tasty. 


Beef Brisket

Ingredients:
  ·         3 tablespoons vegetable oil, divided

·         2 1/2 pounds top brisket

·         2 tablespoons of your favorite spice blend or dry rub, divided

·         1 large onion, coarsely chopped

·         4 large garlic cloves, thinly sliced

·         3 cups beef stock or vegetable broth

·         One 28-ounce can whole tomatoes, chopped, juices reserved

·         Salt/Pepper

Directions:
1.       Heat 2 Tbs. oil in a large skillet.

2.       Season the brisket with1 tablespoon of the spice blend.

3.       Add the brisket to the skillet and cook over moderately high heat browned, about 5 minutes per side.

4.       Transfer the brisket to the slow cooker or roasting pan

5.       Heat remaining oil in skillet and sauté onions and garlic until onions are translucent (about 5 minutes).

6.       Stir in remaining spice blend

7.       Add 2 cups stock, tomatoes and juice

8.       Heat to boiling, stirring occasionally

9.       Pour over brisket

10.   Deglaze the pan with the remaining stock and pour over the brisket

11.   Cook on low for 3 ½- 4 hours in slow cooker or

Cover and bake at 325ºF for 2-3 hours

12.   Let rest in sauce 15 minutes before slicing.

Hanukkah has so many yummy foods to enjoy. Doughnuts are one of the most popular. This recipe for Jelly Doughnuts takes some time but is well worth the effort.
Jelly Doughnuts

Ingredients:
·         1 cup warm milk (about 105 degrees F)

·         1 teaspoon active dry yeast

·         ¼ cup granulated sugar

·         ½ teaspoon salt

·         1 teaspoon vanilla extract

·         2 eggs

·         2 cups all-purpose flour, plus more for dusting

·         4 tablespoons unsalted butter, softened

·         1 cup Vegetable oil

·         Fruit Jam or Jelly

·         ½ cup Confectioners' sugar



Directions:
Bloom the yeast:

1.       Pour the warm milk into the bowl of a stand mixer.

2.       Sprinkle the yeast on top and stir to dissolve;

3.       let stand until foamy, about 5 minutes.

Make the dough: 
 1.       Add the sugar, salt, vanilla and eggs to the yeast

2.        Whisk until blended.

3.       Add 2 cups flour and mix with the dough hook to combine, stopping to scrape down the bowl. (The dough should be sticky but if it's too wet, add ¼ cup flour.)

4.       Add the butter and mix until smooth.

5.       Let it rise: Brush a large bowl with vegetable oil; add the dough and cover with plastic wrap. Let rise in the refrigerator, at least 4 hours or overnight.

Now you are ready to cut out your doughnuts. Since we are making jelly filled doughnuts we don’t want to make holes. 
 1.       Line baking sheets with parchment and dust with flour.

2.       Dust a clean surface with flour

3.       turn out the dough onto the surface and dust with flour

4.       Roll out the dough until about ½ inch thick.

5.       Cut the dough into 1 1/2-inch rounds with a cookie cutter

6.        Transfer to the prepared baking sheets.

7.       Dust the dough rounds lightly with flour, cover with plastic wrap and let rest 1 hour in a warm place.

8.       Heat 2 to 3 inches vegetable oil in a large pot until a deep-fry thermometer registers 360ºF.

9.       Working in batches, fry the doughnuts, turning, until golden brown, 1 to 1 1/2 minutes total.

10.   Using tongs or a skimmer, remove to paper towels to drain.

Fill with jelly: 11.   Fit a pastry bag with a 1/8-inch-round tip; place the bag in a glass and cuff the open end over the glass. Fill the bag with jelly.

12.   Insert the pastry tip into the side of a doughnut and gently squeeze to fill. Repeat with the remaining doughnuts.

13.   Dust with confectioners' sugar and serve.

Hanukkah is coming and so I thought I'd share the recipe for this traditional holiday fare. 


Potato Latkes

 
INGREDIENTS:

·         2 cups peeled and shredded potatoes

·         1 tablespoon grated onion

·         3 eggs, beaten

·         2 tbsp. all-purpose flour

·         1 ½ tsp. salt

·         ½ cup olive oil for frying

 

 

DIRECTIONS:

1.    Place the potatoes in a cheesecloth and wring, extracting as much moisture as possible

2.   In a medium bowl stir the potatoes, onion, eggs, flour and salt together

3.   In a large heavy-bottomed skillet over medium heat, heat the oil until hot

4.   Place large spoonfuls of the potato mixture into the hot oil, pressing down on them to form ¼ to ½ inch thick patties

5.   Brown on one side, turn and brown on the other

6.   Let drain on paper towels. Serve hot!

Serving suggestion: Serve with Applesauce or Sour Cream