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Delicious Dishes for Your Chanukah Party

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If you are hosting a Chanukah party, or just a small holiday dinner gathering, you will want to leave your guests both full and satisfied with the meal. When choosing your menu, you'll definitely want to serve the traditional favorites (anyone invited to a Chanukah party will expect some potato latkes). In addition to the latkes, you can surprise your guests with an Israeli salad, sweet and sour brisket, and homemade sufganiyot (translation: donuts!).

Israeli Salad: Your guests will probably be expecting a typical bowl full of lettuce, so change things up with this simple, yet satisfying, salad. Though this dish may be new to your guests, it has been a staple in the Middle East for centuries.

Ingredients:
  • 2 tomatoes
  • 2 cucumbers
  • 1 bell pepper (any color)
  • 1 onion
  • 4 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • salt
  • pepper
  • parsley (dried or fresh)
Directions:
  1. Chop each vegetable into a fine dice and place pieces in a large bowl.
  2. Pour in the olive oil and lemon juice.
  3. Sprinkle as much or as little of the salt, pepper, and parsley as you desire.
  4. Thoroughly mix all ingredients together.
  5. Place plastic wrap over the bowl and keep in refrigerator until ready to serve.
Potato Latkes: There are many variations of latkes, like sweet potato latkes or zucchini latkes. However, the ones made from plain old potatoes are still the best. Use this traditional recipe and see how fast the latkes disappear!

Ingredients:
  • 4 potatoes
  • 1 onion
  • 1 egg
  • 1/4 cup flour or matzo meal
  • vegetable oil
  • salt
  • pepper
Directions:
  1. Peel the four potatoes.
  2. Grate the potatoes and the onion, using a food processor or a box grater. Place potato and onion into a large bowl.
  3. Crack egg into the bowl.
  4. Add the flour or matzo meal and the salt and pepper to taste, and mix all ingredients together.
  5. Pour vegetable oil into large skillet to generously coat the bottom.
  6. Once the oil is hot, begin spooning potato mixture onto the skillet. You can make the latkes as small or as large as you want.
  7. When the bottoms of the latkes appear to be golden brown, flip each one over to cook the other side.
  8. Once the latkes are crispy and brown on each side, remove them from pan and place on paper towel to absorb the extra oil.
  9. Repeat steps 6 through 8 until you have used all of the potato mixture.
  10. After cooking the latkes and letting them drain, they will ready to be eaten. Serve with applesauce, sour cream, or ketchup.
Sweet and Sour Brisket: Though the ingredient list may contain an unusual ingredient or two, the end result is a moist brisket with a delicious and flavorful sauce.

Ingredients:
  • 1 beef brisket (3-6 lbs.)
  • 1 packet onion soup mix
  • 1 can cola
  • 12 ounces chili sauce or ketchup
Directions:
  1. Preheat oven to 350°F.
  2. Place brisket, fatty side up, in casserole pan or deep baking dish.
  3. Combine onion soup mix, cola, and chili sauce or ketchup in bowl.
  4. Pour mixture over brisket.
  5. Cover the pan with foil and place in oven.
  6. Cooking time will depend on the size of the brisket. Check after two hours by placing a fork or knife into the center. If the meat is soft, it is ready. If it is still tough, put it back in the oven. Check every half-hour until the meat has softened.
  7. When the meat is done cooking, remove from oven and let cool.
  8. Remove the brisket from the dish and place on cutting board. Cut the brisket into thin slices, cutting against the grain of the meat.
  9. Place the sliced brisket back into the dish and cover with sauce. For a more formal serving, place the slices on a platter, and pour the sauce over the meat.
Sufganiyot: Jelly donuts have long been a staple Chanukah dessert. Instead of buying a box of donuts, why not treat your guests to these delicious homemade sufganiyot?

Ingredients:
  • 1 package dry yeast
  • 3/4 cup warm milk or water
  • 5 tablespoons sugar
  • 2 1/2 cups flour
  • dash of salt
  • 2 egg yolks
  • 2 egg whites
  • 2 tablespoons of softened butter or margarine
  • 1 jar of jelly, jam, or preserves (any flavor)
  • vegetable oil
Directions:
  1. Mix the yeast, milk or water, and 2 tablespoons sugar in small bowl. Let sit 5-10 minutes for the yeast to activate.
  2. Combine the flour with the rest of the sugar, salt, egg yolks, and yeast mixture from previous step.
  3. Begin kneading the dough. Once it comes together, add the butter or margarine and keep kneading until it is evenly distributed throughout the dough.
  4. Place dough into a bowl and cover with a dish towel. Leave in the refrigerator overnight.
  5. After the dough has risen overnight, use a rolling pin to roll out the dough until it is 1/8th of an inch thick.
  6. Using a round cookie cutter or any round glass with a 2-inch diameter, cut 24 circles out of the dough.
  7. Place about 1 teaspoon of jelly, jam, or preserves onto 12 of the dough circles.
  8. Brush the edges of each circle with the egg whites.
  9. Put one of the remaining 12 dough circles on top of each one, pressing down firmly to seal the filling inside.
  10. Allow the donuts to sit for a half-hour.
  11. Fill a large pot or deep-fryer with 2 inches of vegetable oil. Heat until the oil reaches 375°F.
  12. Carefully drop the donuts, no more than 4 or 5 at a time, into the oil.
  13. Turn over so both sides become brown.
  14. Once cooked, place on paper towels to drain excess oil.
  15. Finish the donuts off by dusting with powdered sugar, drizzling with chocolate syrup, or spooning more of the filling on top.

Patrick Hanan  Posted by Patrick Hanan on December 16, 2009

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