With My Hand-Picked Recipes
To inspire your own Hanukkah festivities, I’ve put together some delicious contemporary recipes covering all the classic staples. But before we get into the finer details of brisket and rugelach, I think it’s important to honor tradition, so I want to take a moment to talk about what this Holiday is all about.
Hanukkah is the celebration of a homecoming for the Jewish people. Meaning “dedication” in Hebrew, it commemorates the triumph of the ancient Jews in reclaiming their lost Temple of Jerusalem, which had been seized by Greek soldiers. As the story goes, when the Jews returned they found only one night’s supply of oil left to light the temple lamps. Miraculously, the supply lasted eight nights—exactly as long as it took for them to make more.
To show their gratitude for this miracle, the Jewish Sages established the eight-day Festival of Lights we now call Hanukkah to be a time of song, prayer, ritual, and togetherness. Whether or not you are Jewish, I think we can all celebrate the idea of a homecoming on our Spiritual paths, and of there always being enough to see us through challenging times when we remember our faith. So—enjoy this menu no matter your cultural background, and Happy Hanukkah to all of my Jewish friends!
3/4 oz Hot water
1 oz Grey Goose L’Orange Vodka
1/2 oz Lemon juice
1/2 oz Orange juice
Makes 1 loaf (about 20 slices)
4 to 4 1/2 cups (20 to 22 ounces) all-purpose flour
1/4 cup (1 3/4 ounces) white granulated sugar
1 large egg yolk (reserve the white for the egg wash)
1/4 cup (2 ounces) neutral-flavored vegetable oil
1 cup (8 ounces) lukewarm water
Standing mixer (optional)
Large mixing bowl
Bench scraper or sharp knife
Mix to form a shaggy dough: Pour the yeast mixture over the egg slurry. Mix the yeast, eggs, and flour with a long-handled spoon until you form a shaggy dough that is difficult to mix. Knead the dough for 6 to 8 minutes: With a dough hook attachment, knead the dough on low speed for 6 to 8 minutes. (Alternatively, turn out the dough onto a floured work surface and knead by hand for about 10 minutes.) If the dough seems very sticky, add flour a teaspoon at a time until it feels tacky, but no longer like bubblegum. The dough has finished kneading when it is soft, smooth, and holds a ball-shape.
Let the dough rise until doubled: Place the dough in an oiled bowl, cover with plastic wrap, and place somewhere warm. Let the dough rise until doubled in bulk, 1 1/2 to 2 hours.
Separate the dough and roll into ropes: Separate the dough into three or six equal pieces, depending on the type of braid you’d like to do. Roll each piece of dough into a long rope roughly 1-inch thick and 16 inches long. If the ropes shrink as you try to roll them, let them
Braid the dough: Gather the ropes and squeeze them together at the very top. If making a 3-stranded challah, braid the ropes together like braiding hair or yarn and squeeze the ends together when complete. If making a 6-stranded challah, the directions are below.
Let the challah rise: Line a baking sheet with parchment and lift the loaf on top. Sprinkle the loaf with a little flour and drape it with a clean dishcloth. Place the pan somewhere warm and away from drafts and let it rise until puffed and pillowy, about an hour.
Brush the challah with egg white: About 20 minutes before baking, heat the oven to 350°F. When ready to bake, whisk the reserved egg white with a tablespoon of water and brush it all over the challah. Be sure to get in the cracks and down the sides of the loaf.
Bake the challah: Slide the challah on its baking sheet into the oven and bake for 30 to 35 minutes, rotating the pan halfway through cooking. The challah is done when it is deeply browned and registers 190°F in the very middle with an instant-read thermometer.
Cool the challah: Let the challah cool on a cooling rack until just barely warm. Slice and eat.
3 slices of bacon
2 Tbsp. minced shallots
1 medium apple, cored, peeled and chopped
1/4 tsp sea salt
freshly ground pepper
pinch of thyme
1/4 cup cognac, optional
1 1/2 cup clarified butter, preferably from grass-fed cows
Add the livers to the skillet and cook for about 3-5 minutes. The livers should be brown on the outside, but a little pink in the middle. Pour in the cognac and let the mixture simmer until
Transfer the mixture to a food processor and pulse a few times, then add the bacon to the food processor. Process the liver mixture continuously and slowly pour in the 2 Tbsp. of cream, followed by 1 cup of clarified butter. Spread the pate into ramekins and pour more clarified butter on top as a seal. Refrigerate. Best when served at room temperature, let it sit out of the fridge for about 20 minutes before serving.
1/4 cup vegetable oil
1/4 cup chicken stock
1 cup matzo meal
8 cups chicken stock
3 celery stalks, sliced
2 teaspoons chopped dill
3 celery stalks
1 yellow onion
1/2 teaspoon pepper
12 cups water
For chicken stock
When chicken stock comes to a boil, drop matzo balls into pot and reduce to a very low simmer. Cover and cook for 25 minutes. Serve immediately.
With Roasted Brassicas, Fingerlings, and Radishes
Serves 6-10 as a side
1 3/4 cups extra-virgin olive oil, divided
3/4 pound radishes (about 15 large radishes), 1/2 pound quartered and 1/4 pound thinly sliced on a mandoline
1 1/2 pounds sunchokes, 1 pound cut into 3/4-inch chunks and 1/2 pound peeled and sliced thinly on a mandonline
2 sprigs rosemary
5 medium cloves garlic
1/3 cup apple cider vinegar
1 small shallot, roughly chopped
1 tablespoon Dijon mustard
1/4 cup packed tarragon leaves, chopped
1/2 cup sunflower seeds, toasted
2 small heads frisee lettuce, cored and trimmed of damaged leaves
1 small head radicchio, halved, cored, and cut into 1-inch strips
When brassica are cooked, toss radish quarters with 2 tablespoons olive oil, season with salt, and arrange in an even layer on one of the now-empty rimmed baking sheets. Toss sunchoke chunks in 2 tablespoons olive oil, season with salt, and arrange in an even layer on the second rimmed baking sheet. Season all vegetables with salt. Roast radishes and sunchokes until each is tender and browned, about 35 minutes. Let cool to room temperature.
Meanwhile, put fingerling potatoes in a Dutch oven, cover with water and season generously
Using an immersion blender or standing blender, blend cider vinegar, shallot, Dijon mustard, tarragon, and a large pinch of salt until thoroughly combined and tarragon and shallot are finely chopped. Transfer to a mixing bowl and whisk in remaining 1 cup olive oil. Season with salt, if needed.
In a large salad bowl, combine roasted brassicas, roasted radishes, and roasted sunchokes with potato slices, radish slices, sunchoke slices, parsley leaves, sunflower seeds, frisee, and radicchio. Add dressing and toss gently with clean hands until salad is evenly coated. Season with salt to taste and serve.
1/4 cup finely grated Parmesan cheese, plus extra for sprinkling
3 tablespoons all-purpose flour
1 cup scalded milk
Pinch of cayenne pepper
Kosher salt and freshly ground black pepper
4 extra-large egg yolks, at room temperature
1 package frozen chopped spinach, defrosted & squeezed dry
5 extra-large egg whites, at room temperature
1/2 teaspoon cream of tartar
Melt the butter in a small saucepan over low heat. With a wooden spoon, stir in the flour and cook, stirring constantly, for 2 minutes. Off the heat, whisk in the hot milk, nutmeg, cayenne, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook over low heat, whisking constantly, for one minute, until smooth and thick.
Off the heat, but while still hot, mix in the egg yolks. Stir in the Cheddar, the Parmesan, and the spinach, and transfer to a large mixing bowl.
Whisk one-quarter of the egg whites into the cheese sauce to lighten, and then fold in the rest. Pour into the prepared soufflé dish, then smooth the top. Draw a large circle on top with the spatula and place in the middle of the oven. Turn the temperature down to 375 degrees. Bake for 30 to 35 minutes (don’t peek!) until puffed and brown. Serve immediately.
1/2 stick butter
17 1/2 oz) cottage cheese
1/3 cup light cream
1 cup white sugar
4 oz raisins
4 tbsp breadcrumbs
3 tbsp sugar
2 tsp cinnamon
Preheat oven to 190C / 375F. Lightly grease a deep metal square baking pan and set aside. In a small bowl, combine together the topping ingredients and set aside. In a large saucepan over low heat, melt the butter. Turn off the heat and let cool slightly. Beat in the eggs, cottage
Pour the mixture into the baking dish. Sprinkle with breadcrumb/sugar mixture. Bake for approximately 1 hour. You may check the Kugel after 45-50 minutes. If the center looks a little bit runny but the edges are brown and firm, you may remove it from the oven. It will firm up while cooling. Let cool for 15 minutes before slicing. Serve warm or cold.
1 large onion
2 cups small-curd cottage cheese
6 tablespoons chopped fresh chives
3 cloves garlic, finely chopped
4 eggs, beaten
Salt and pepper to taste
Shred potatoes by rubbing them across the larger holes of a box grater. In large bowl, place shredded potatoes; cover with cold water.
In separate large bowl, shred onion by rubbing across the larger holes of the box grater. Add cottage cheese, Cheddar cheese, 4 tablespoons
Drain potatoes; rinse under running water. Drain well, using hands to press out as much excess water as possible. Add potatoes to cheese mixture in bowl; season with salt and pepper. Mix well; spoon into baking dish. Bake 1 hour or until golden brown; sprinkle with remaining chives.
2 pounds baking potatoes
2 large eggs, lightly beaten
1 cup matzo meal
Vegetable oil, for frying
Applesauce, crème fraîche, smoked salmon, salmon roe and dill sprigs, for serving
Working quickly, peel and grate the baking potatoes on the large holes of a box grater into a medium bowl. Press with a clean kitchen towel to remove excess moisture. Add half of the grated potatoes to the riced potatoes.
Transfer the remaining grated potatoes to the bowl of a food processor. Add the onion and pulse until the potatoes and onions are very finely chopped. Transfer to a fine-mesh sieve and press with the back of a spoon to extract as
In a large, heavy skillet, heat 1/4 inch of oil until shimmering. Working in 3 batches, spoon 1/4 cup of the potato mixture into the oil for each latke; press slightly to flatten. Fry over moderate heat, turning once, until the latkes are golden and crisp on both sides, about 7 minutes. Drain the latkes on a paper towel-lined baking sheet and sprinkle lightly with salt. Serve with applesauce, crème fraîche, smoked salmon, salmon roe and dill.
The fried latkes can be kept at room temperature for up to 4 hours. Reheat them on a baking sheet in a 375° oven for about 5 minutes, or until warmed through and crisp.
2 teaspoons olive oil
¾ lbs cipollini onions
3 cloves garlic
1-14 oz can chicken broth
1 bunch fresh thyme
Fresh Blueberry Sauce
For the Batter
2 tablespoons sour cream
4 tablespoons (½ stick) unsalted butter, melted
4 extra-large eggs
1 1/3 cups all-purpose flour
1 tablespoon baking powder
8 ounces mascarpone cheese
2 extra-large eggs
1/3 cup sugar
2 tablespoons freshly squeezed lemon juice
1 teaspoon kosher salt
Fresh Blueberry Sauce
2/3 cup sugar
4 half-pints fresh blueberries
1 tablespoon freshly squeezed lemon juice
Meanwhile, for the filling, whisk together the ricotta, mascarpone, eggs, and sugar in a large bowl. Add the lemon zest, lemon juice, vanilla, and salt and mix until thoroughly combined. Spread the cheese filling over the baked pancake. Carefully spoon the remaining pancake batter to cover the cheese.
For the Fresh Blueberry Sauce:
Combine the orange juice, sugar, and cornstarch in a medium saucepan and bring to a boil, stirring occasionally. When the mixture is translucent and thickened, stir in the blueberries and simmer for 4 to 5 minutes, just until a few berries have burst but most are still whole. Stir in the lemon zest and lemon juice and cool.
with Goat Cheese Dough
Makes 16-18 large cookies
8 ounces unsalted butter, room temperature
8 ounces goat cheese
2 cups all-purpose flour
1/4 teaspoon Kosher salt
6 ounces (roughly 1 cup) semi-sweet chocolate chips or around 61% cacao pieces
8.5 ounces cherry jam or sour cherry spread
3/4 cup light or dark brown sugar (optional)
1/4 cup whole walnut halves, finely chopped (optional)
1 teaspoon ground cinnamon
1 large egg
2 teaspoons water
Preheat the oven to 350º with oven racks placed in the upper-middle positions. Line one 18″ by 14″ inch cookie sheet with parchment paper and set aside. Meanwhile, place the chocolate in a small heatproof bowl over a small saucepan of simmering water on low heat. Melt the chocolate, stirring until it’s smooth, warm, and entirely melted, being careful to not let it get too hot. Stir together a 1/4 cup brown sugar, the walnuts, and cinnamon in a small bowl and set aside.
Place the dough onto a generously floured surface and using a rolling pin, roll the dough out to a thin 25″ by 16″ inch rectangle. With a pizza cutter or knife, trim the excess cracking edges to shape straight edges.
Spoon the jam filling onto one half of the dough and spread with an offset pastry spatula to
Cut about 16-18 equal slices with a serrated knife and place onto the prepared sheet tray seam-side down. Brush the cookies with an egg wash of one beaten egg with 2 teaspoons of water. Apply the cinnamon sugar-walnut topping by lightly packing it against each slice. Bake for 15-20 minutes until the jam and chocolate have set and the tops are golden brown. Some of the cherry jam will release from the rugelach while baking leaving a thin sweet tart candy-like layer around some of the cookies. Save that stuff, it’s a nice snack. Let them cool and serve.
The cookies can be stored in airtight container up to 1 week.