This is a Traditional Chanukah Dinner.
Potato Latkes served with sour cream
and Homemade Cinnamon Applesauce
Sautéed Green Beans and Brisket Braised in Wine
for dessert the fabulous Sufganiot
4-5 large potatoes
salt and pepper to taste (try using Cayenne pepper, too)
2 teaspoon baking powder
1/2 teaspoon baking soda
3-4 tablespoons all-purpose flour
vegetable oil for frying
Peel and shred potatoes in the fine blade of the food processor. Place potatoes in a sieve over a sink and press out excess moisture. Place the potatoes in a bowl along with the remaining ingredients. Mix thoroughly.
Heat oil in a large frying pan. Working in batches, drop heaping spoonfuls of the mixture into the oil. Fry until golden on both sides. Drain on paper towels. Serve with homemade applesauce and sour cream.
Homemade Cinnamon Applesauce
9 assorted apples (use some green and some red for depth of flavor and texture)
juice of 1/2 lemon
1 cinnamon stick, broken in half
2 tablespoon granulated sugar
1/3 cup water
1/4 teaspoon ground cinnamon
Peel, core, and chop apples. Place in large pan with lemon juice, cinnamon sticks, sugar, and water. Cover and cook over medium-low heat, stirring frequently, 20 to 30 minutes, or until the apples are very tender. Drain and remove cinnamon sticks. Mash with ground cinnamon. Chill until serving time.
Sautéed Green Beans
1-3 cloves garlic, minced
2 tablespoons olive oil
1 bag frozen Italian cut green beans
1/2 cup Italian flavored breadcrumbs
1/2 cup grated Parmesan cheese or Romano
Sauté garlic in olive oil. Add beans. Cook until tender.
Add breadcrumbs and toss to coat. Stir in all the basil.
Add cheese and toss. Remove form heat and top with basil and a drizzle of olive oil.
Brisket Braised in Wine
4-5 pound beef brisket
salt and pepper
4-5 medium onions, sliced
3 garlic cloves, chopped
1 bottle dry dark red wine (750 ml)
1 cup water
4-5 tablespoons tomato paste
6-8 carrots, sliced
Preheat the oven to 350°F. Sprinkle brisket with salt and pepper to taste. Place it, fat side up, in a heavy roasting pan. Sauté the red peppers and onions in the olive oil until lightly browned. Stir in garlic, then remove from the heat and pour over brisket. Combine the wine, water, tomato paste, and carrots. Pour around brisket.
Cover and bake until done, about 2-1/2 hours. Take the brisket out of the pan and cool 15-20 minutes. Cut meat on the bias (diagonally against the grain). Place on a platter with vegetables and drizzle with the gravy.
For added fun when dusting with powdered sugar, place a stencil of the Star of David over the doughnuts.
2-1/2 cups all-purpose flour
2 cups milk, hot
2 packages active dry yeast
1/4 cup milk, lukewarm
6 egg yolks
2/3 cup granulated sugar
1 teaspoon vanilla
1/2 teaspoon orange extract
zest of 1/2 orange
1/2 cup butter
oil for deep-frying
Sift one cup of flour into a bowl. Whisk in the hot milk, whisk until smooth, set aside to cool. Dissolve yeast in lukewarm milk. Add to the flour/milk mixture, and set aside for 30 minutes. Mix the egg yolks and granulated sugar until light and fluffly. Add vanilla, orange extract and zest. Add the remaining flour and the butter.
Knead until smooth. Set aside and let rise until double in bulk, about 45 minutes. Roll out on a floured board to 1/2 inch thick. Cut out rounds with a glass. Put a teaspoon of jam into the center of one round. Cover with another round. Seal edges securely. Allow to rise again. Heat oil in a pan. Fry doughnuts a few at a tome until golden on both sides. Drain on paper towels. Sprinkle with powdered sugar.