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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
Potato Latkes
4-5 large potatoes
1-2 onions
3 eggs
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
fresh basil
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.
Sufganiot
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
jam
oil for deep-frying
powdered sugar
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.
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