by Amy Reiter in News, December 24th, 2014
by Allison Milam in Holidays, December 19th, 2014
Hanukkah gelt, those shiny, foil-wrapped chocolate coins we give to kids — or devour ourselves, when no one’s looking — are a holiday staple in many Jewish households. They have a nostalgic worth way beyond their actual flavor or their price tag, which is usually around $1.50 per sack, though you can pay significantly more for higher-end organic, fair-trade “artisan” coins.
You can use gelt (aka “money”) to gamble with in a game of dreidel (though a greedy winner may get a stomachache along with his or her bragging rights), pile them into a bowl for a holiday centerpiece or simply hand them around after the candles on the menorah are lit and warmly flickering.
You know the holiday experience doesn’t feel totally complete without these glimmering discs, but here are a few things you might not know about Hanukkah gelt:
by Allison Milam in Holidays, December 17th, 2014
Your bubby was right: Crispy, golden latkes need nothing more than a dab of applesauce or sour cream for you to get in the holiday spirit. But if you can munch on latkes for eight nights straight without batting an eye, perhaps there’s room for a new rendition. Enter: the Latke Burger. Just in time for Hanukkah, Food Network Kitchen takes the oil tradition even further, uniting two Jewish deli staples into one stacked mash-up of miraculous proportions. By sandwiching a fried corned beef patty between two freshly fried potato pancakes, you can celebrate the miracle of oil in all of its crunchy and savory splendor.
Like you’d take your go-to burger with mustard and ketchup, top it with applesauce and a little horseradish mustard. Finish it off with some home-fried sufganiyot (jelly doughnuts) and you’ve got yourself a holiday.
Watch how Food Network Kitchen makes the Latke Burger here.
by Jackie Alpers in Holidays, How-to, December 4th, 2013
When the familiar smell of potatoes frying in oil begins wafting through the house, you know that Hanukkah is in full swing. Though your family’s latke recipe is likely a matter of time-honored tradition, your potato-frying technique is something that should be perfected fry after fry, year after year. Here are five rules for making your crispiest potato pancakes yet, to be followed whether you celebrate Hanukkah each year or simply can’t resist this holiday tradition.
by Sara Levine in Holidays, Recipes, November 25th, 2013
During the holidays, I want everything to have an extra layer of sparkle, even the food — okay, especially the food. Sprinkles, from the silver BB-like dragees to edible glitter and shimmering sugars, deliver that extra layer of over-the-top, spectacular visual joy to my holiday expectations. These colorful, shiny confections add some glamour without much extra effort, not only to desserts but also appetizers and drinks, and they balance out savory dishes with just a touch of sweetness. Here are some ideas for fun and easy ways to add sprinkles to your holiday creations.
1. Eggnog Party Rims
Dressed up with red and gold sugar and tiny white nonpareils, these vintage cut-glass mugs brimming with eggnog are ready to party.
by Marisa McClellan in Holidays, December 14th, 2012
The Jewish Festival of Lights kicks off this Wednesday night, overlapping with Thanksgiving for the first time in more than a century (and it won’t happen again for 79,000 years!). Mark this special Hanukkah with a slight twist on traditional potato latkes and a full feast of Hanukkah dishes, both new and classic. Even though you’re likely to be eating turkey on the second night, there are still seven more to celebrate.
1. Sweet Potato Latkes
Food Network Kitchens’ recipe combines Yukon golds and sweet potatoes for a fall-flavored, Thanksgiving-inspired Hanukkah treat.
2. Braised Brisket with Root Vegetables
This Hanukkah main has it all: beefy, tender brisket with a rich tomato flavor, and flavorful root vegetables braised in red wine and brisket juices.
Get three more recipes
by Sarah De Heer in Holidays, December 12th, 2012
My Great-Aunt Doris made the best rugelach. A nurse who preferred baking to hospital work, Aunt Doris never turned down an opportunity to help cater her charity functions, Temple’s holiday dinners and family gatherings.
Her instinct to feed continually vexed her sister, because no matter how clear my grandmother was that the dinner party menu was entirely handled, Doris would show up with a Saran-covered platter of freezer strudel or rugelach. At the end of the meal, my grandmother would be forced to watch as her guests gobbled up the party-crashing treat and ignored her own carefully selected pastries.
Because I grew up a country away from my Aunt Doris, I only got to see her once or twice a year. As soon as we landed in Philadelphia, however, she’d march me up to my grandmother’s apartment (they lived in the same building), slip an apron over my head and pull a stool over to the counter so that I could help her roll the dough. We’d make cinnamon twists, Mandelbrot and rugelach.
Before you start your dough, read these tips
by Sarah De Heer in Holidays, December 11th, 2012
During the eight nights of Hanukkah, we’ll be celebrating the festival of lights with essential recipes for parties, nightly dinners, desserts and using up leftovers (after all, those leftovers deserve a second chance). It’s customary to eat fried foods on Hanukkah to celebrate the oil that burned for eight days. Doughnuts are a favorite fried dessert: serve these sugar-dusted treats piping hot, straight from your own kitchen.
Sugar and Spice Doughnuts: Crunchy on the outside and light and fluffy on the inside, these doughnuts are the perfect festive treat. Apple pie spice adds something extra autumnal to the sugary coating; cinnamon would be delicious as well. Use vegetable shortening to keep these dairy free.
Apple Cider Doughnuts: These doughnuts are made with fresh apples, then rolled in cinnamon-sugar.
Get more doughnut recipes
by Sarah De Heer in Holidays, December 10th, 2012
During the eight days of Hanukkah, we’ll be celebrating the festival of lights with essential recipes for parties, nightly dinners, desserts and using up leftovers (after all, those leftovers deserve a second chance). Today, latkes are making another appearance, this time as one of the most clever vehicles to date that Jeff Mauro has used to make his sandwiches.
Potato latkes become the foundation for this towering creation. Whether you make them fresh or utilize leftovers, each latke sandwiches lean corned beef and homemade apple and sour cream slaw.
Get the recipe: Latke Corned Beef Sandwich With Apple and Sour Cream Slaw
Watch the Sandwich King makes this sandwich
by Maria Russo in Holidays, December 9th, 2012
During the eight days of Hanukkah, we’ll be celebrating the festival of lights with essential recipes for parties, nightly dinners, desserts and using up leftovers (after all, those leftovers deserve a second chance).
Whether you bake homemade challah or purchase a loaf of your favorite, there are endless ways to use the leftover slices.
Here are some of Food Network’s faves:
Challah Bread Pudding
Challah French Toast
Challah Bread Cherry Turnovers
Get more challah recipes, both sweet and savory
During the eight days of Hanukkah, we’ll be celebrating the festival of lights with essential recipes for parties, nightly dinners, desserts and leftovers. Today, it’s all about the star of the main dish, brisket. We’ve rounded up Food Network’s top five brisket recipes, each a big-batch show-stopper packed with new and favorite flavors alike. Check out our recipes below to ensure that this all-important beef turns out deliciously tender and juicy every time, then tell us how you prepare this holiday classic.
5. Sweet and Sour Braised Brisket – For a new twist on traditional brisket, cook the beef and hearty carrots and potatoes in a mixture of red wine vinegar, brown sugar and tomatoes until they’ve absorbed those savory flavors and the meat is fall-apart tender.
4. Brisket With Carrots and Onions – Ina tops her garlic-rubbed brisket with a thick, rich sauce of flavorful pan drippings and serves it with tender potatoes and carrots.
Get the top three recipes