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.
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.
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.
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.
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.
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.
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.
It’s that time of year again when the usual latke debate occurs at the dinner table: applesauce or sour cream with your potato pancakes? One offering is sweet, the other savory. Each is delicious in its own way, but if you ask anyone, they’ll usually side with just one.
Fill your eight nights of celebration with Food Network’s essential Hanukkah recipes.
Here in Food Network Kitchens, we love simple, classic recipes. We are also paid to think about food all day. So we’ve taken classic foods and drinks and reimagined them in three, four or five different ways. No standard recipes here, just the occasional technique and pictures. Think of it as a picture recipe.
We’re adding the fun back into our latkes this Hanukkah. There’s nothing wrong with the classic version, but try adding these novel mix-ins and toppings to your family recipe. They’re so good, you might just find yourself making them year-round.
The skillet potato cake is a lot like a potato gratin and, in my opinion, easier than making a lot of individual latkes. It has tremendous flavor and goes really well with other lighter dishes that adorn your holiday table. Let’s face it: Who doesn’t love a scoop of some kind of potatoes this time of year? I love to give people what they want. Last week, while I was cooking at my restaurant, we were making various sauces for pasta and all I could think of was a simple tomato sauce. This potato cake serves the same purpose.