Recognizing miracles of wartime may be part of the Chanukah story, but this year it was an experience we got to feel collectively as a people just like we did in Ancient Greek times. Being keenly aware of how much Hashem is fighting for us and watching over us opens the door to celebration and the desire to show gratitude. Doing something special with family or friends helps mark the moment. A party or other Chanukah get-together reminds us not to normalize the miraculous, but rather to be “Yehudim” . . . the people who acknowledge the Source of our help and give thanks.
Baked Latke “Doughnuts.” Photo: Baila Gluck
Baked Latke “Doughnuts”
Yields: 6 servings
Looks like a doughnut, tastes like a potato latke—but with no frying mess!
¼ cup oil
3 potatoes, peeled
½ large or 1 small onion, peeled and quartered
1 egg, beaten
1¼ teaspoons Kosher salt
¼ teaspoon black pepper
Non-stick cooking spray
Special Equipment
Doughnut pan
Preheat oven to 400°F. Place doughnut pan in oven to heat up. Meanwhile, grate the potatoes and onions together (this can be done in a food processor—I favor a fine shredding blade for this). Drain off and squeeze out any residual liquid (a cheesecloth or thin dishtowel works as well). Transfer the potatoes to a mixing bowl. Add the oil, egg, salt and pepper.
Using oven mitts, carefully remove the pan from the oven and spray pan liberally with non-stick cooking spray. Divide the potato mixture among the pan’s sections, spreading it evenly. Return the pan to the oven; bake for 25–30 minutes or until nicely browned on top.
Cool slightly, then use a mini spatula to remove from pan. To serve: top with apple sauce for sweet or with smoked salmon, sour cream/crème fraiche and chives for savory.
Caprese Salad
Simple fresh ingredients are what this classic Italian salad is all about. Platter in a pattern for a beautiful presentation.
2–3 large ripe tomatoes, peeled and sliced ¼-inch thick
8 ounces fresh mozzarella, sliced ¼-inch thick
10–12 fresh basil leaves
¼–½ teaspoon Kosher salt
Freshly ground black pepper
2 tablespoons extra-virgin olive oil
2–3 teaspoons balsamic vinegar
Arrange the sliced tomato, mozzarella and basil leaves on a platter, overlapping the slices and fanning them out like a deck of cards (a pattern looks nice!)
Sprinkle with salt and pepper. Drizzle with the oil and vinegar. Serve immediately and enjoy!
Swiss Chard Mini-Quiche. Photo: Melinda Strauss
Swiss Chard Mini-Quiches
Yields 12 mini tartlets (or 6 mini tarts)
Quiches are a great do-ahead party item, and minis are always a cute serving option. Can be made a day ahead and reheated uncovered. Using a flavored cheese is a great shortcut for building in extra flavor.
1 dozen frozen mini-tartlet shells
½ large bunch Swiss chard
2 tablespoons butter
1 cup chopped onion (about 1 medium or ½ large onion)
1 teaspoon Kosher salt
Freshly ground black pepper
3 large eggs
¾ cup half & half
12 grape or cherry tomatoes, halved
¾ cup grated garlic & basil flavored cheese
Preheat oven to 375°F. Place frozen shells on a baking sheet; set aside.
Prepare Swiss Chard: Clean and check leaves thoroughly. (Small green aphids or thrips are commonly found in open leaf lettuce. Each leaf must be washed and checked individually. The use of a light box for checking lettuce is extremely helpful. See The OU Guide to Checking Produce and More [http://oukosher.org/ou-guide-to-checking-produce-and-more]). Separate long stems from Swiss chard leaves. Reserve and chop stems; set aside. Chop leaves into 1–2-inch strips; set aside.
Sauté: Heat butter in a large frying pan over medium-high heat until butter is melted. Add reserved stems, onion, salt and freshly ground black pepper to taste. Sauté for about 5–7 minutes, until onions are translucent and soft. Add reserved chopped chard leaves and sauté until leaves are wilted, about 2–3 minutes. Remove from heat and set aside.
In a small mixing bowl, combine eggs and half & half; whisk until well blended.
Assemble: Divide grated cheese among prepared tart shells, spreading over the bottoms. Then spoon 1–2 tablespoons of the Swiss chard mixture evenly over the cheese. Slowly add egg mixture to cover each tart. Arrange 1–2 tomato halves cut-side up in each mini. Place mini-quiches on prepared baking sheet and bake for about 20–25 minutes or until the center is completely set. Remove from oven, cool slightly, and serve.
Pre-Filled Nutella Sufganiyot
Yields 12–14 large doughnuts
Making homemade doughnuts can be time consuming with all the steps of making the dough, cutting, frying and filling them. Pre-filling and freezing them stuffed with a disc of frozen Nutella is a game-changer that will allow you to do the bulk of the work in advance. Come Chanukah, all that is needed is to thaw and fry.
Chef’s Note
Using a fry thermometer is invaluable to ensure oil is the right temperature (350–360°F). Too hot, and the doughnut will be burnt on the outside, raw on the inside. Too cold, and the doughnut will be greasy.
1 cup whole milk, warmed
1 envelope dry active yeast (2½ teaspoons)
1 teaspoon sugar, plus 2 tablespoons sugar, divided
4 cups white bread flour, plus more for dusting/kneading as needed
1 teaspoon salt
2 large eggs, beaten
6 tablespoons unsalted butter, melted
Vegetable or canola oil, for frying
1 jar Nutella spread
Powdered sugar, for dusting
Proof: In the bowl of a mixer or large mixing bowl, combine the warm milk, yeast and 1 teaspoon of sugar. Mix until dissolved. Set aside until foamy, about 5–10 minutes.
Knead and Rise: Add the beaten eggs and melted butter to the yeast mixture. Gradually, add in the flour, remaining 2 tablespoons sugar and salt a little at a time, continually incorporating the flour after each addition until the mixture comes away from the sides of the bowl and forms a ball. If kneading by hand, turn the dough out onto a lightly floured surface and knead until smooth and elastic—it will be a soft, slightly sticky dough (alternatively, kneading can be done in a mixer with dough hook). Transfer the dough to a lightly oiled bowl, cover and let rise until doubled in size, about 1–2 hours.
While dough rises, spoon or pipe 1-tablespoon mounds of Nutella onto a parchment lined baking sheet (12–14 mounds). Place in freezer until assembly.
Cut Rounds: Punch down the risen dough. Turn out onto a lightly floured surface. Use a floured rolling pin to roll out dough to ½-inch thickness. Cut out 3-inch rounds with a lightly floured biscuit cutter (or drinking glass). Re-roll the scraps to create more rounds.
Fill: Place a frozen disc of Nutella in the center of the round (keep remaining discs frozen until ready to use). Wrap dough around the disc and pinch to seal; roll between hands to reshape into a puck. Repeat with remaining discs. Place the filled doughnuts onto a parchment lined baking sheet. If frying same day, cover lightly with a towel. Let rise about 30–40 minutes. (If making in advance, place baking sheet in the freezer; when doughnuts are frozen, they can be transferred to a freezer bag for storage. Thaw on a baking sheet completely before frying).
Fry: Fill a large pot with vegetable or canola oil—about 3 inches in depth. Heat pot over medium-high heat until oil reaches 350–360°F. Carefully drop the risen doughnuts into the hot oil, a few at a time. Fry until golden and puffed, turning once, about 2–3 minutes per side. Using a slotted spoon, transfer the doughnuts to a rack to drain. Dust with powdered sugar before serving.
Naomi Ross is a cooking instructor and food writer based in Woodmere, New York. She teaches classes throughout the country and writes articles connecting delicious cooking and Jewish inspiration. She is the author of The Giving Table (Brooklyn, NY, 2022).