Below, you will find great recipes for the
NH Hanukkah season.
Yes it is almost that time of
year again here in New Hampshire!
Hanukkah is also known as the Festival of
Lights and is an eight-day Jewish holiday
that marks the rededication of the Holy
Temple in Jerusalem at the time of the
Maccabean Revolt of the 2nd Century BCE.
This
year Hanukkah starts on the 11th of December
at sundown.
Here are some great recipes to make.
Hanukkah Recipes
Dulcia Domestica
12 pitted dates
1/4 cup chopped, toasted pine nuts
3 tablespoons red wine
1/4 cup honey
Stuff dates with chopped nuts.
Place dates in a small saucepan. Add wine,
and then drizzle honey over dates. Cook over
medium heat until the skins begin to peel
off the fruit. Transfer dates to a serving
dish, and allow cooling slightly before
serving.
Spicy Chickpeas
2 tablespoons vegetable oil
1 teaspoon cumin seeds
1/2 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon lemon pepper
2 tomatoes, chopped
2 (15 ounce) cans garbanzo beans, drained
1 tablespoon lemon juice
1 onion, chopped
In a large pot over low heat, warm oil and
cumin; heat until cumin turns a darker shade
of brown.
Add salt, chili powder and lemon and pepper
seasoning; mix well. Stir in tomatoes; once
the juice begins to thicken add in chickpeas
and mix well.
Add in lemon juice and mix well; add onions
and stir until they become soft.
Remove from heat and place into a serving
bowl; serve immediately.
Baked Apples
Ingredients
2 large tart apples, peeled and sliced
3 tablespoons sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
Place apples in a greased 1-qt. baking dish.
In a small bowl, combine sugar, cinnamon and
vanilla; mix well. Sprinkle over apples.
Cover and bake at 350 degrees F for 40-45
minutes or until apples are tender. Uncover
and mash with a fork. Serve warm..
Brisket
1 small onion, minced
3 cloves garlic, minced
1/2 cup Dijon mustard
2 tablespoons apple cider vinegar
3 bay leaves, crumbled
8 whole black peppercorns, crushed
1 tablespoon pickling salt
1 teaspoon chopped fresh parsley
1 teaspoon celery seed
1 (4 pound) beef brisket
1 cup water
4 carrots, peeled and cut into 1-inch chunks
1/2 small head cabbage, sliced into strips
Stir together the onion, garlic, mustard,
vinegar, bay leaves, peppercorns, salt,
parsley, and celery seed in a bowl. Cover,
and refrigerate for 24 hours.
Rub the brisket with the mixture, wrap
tightly, and refrigerate overnight.
To cook the brisket, place it into a slow
cooker along with the water. Cover, and cook
on low for 5 hours. Add the carrots, and
cabbage, and continue cooking until the
brisket is tender, about 3 hours more.
Biscotti
4 eggs
1 1/4 cups white sugar
1/4 teaspoon salt
1 cup vegetable oil
3 1/2 cups all-purpose flour
1 cup toasted and chopped almonds
1 teaspoon baking powder
2 teaspoons vanilla extract
1 teaspoon almond extract
Beat eggs and 1 cup sugar together in mixer
until blended, add salt and 1/4 cup oil and
mix again until blended. Combine 1/4 cup
flour and almonds, tossing until coated.
Add rest of flour mixture to egg mixture
alternately with the remaining 3/4 cups oil,
beginning and ending with the dry
ingredients. Stir in extracts and almonds
until well blended.
Divide into eight portions and shape each
into portions of 8 x 3 inch log shaped
portions on lightly greased cookie sheets.
Bake in a preheated 350 degrees F (175
degrees C) oven for 25 minutes or until
lightly browned.
Cut each log diagonally into 1/2 inch slices
and place slices on their sides. Bake again
at 350 degrees F (175 degrees C) for about
five minutes. Remove to wire racks and cool.
May be sprinkled with sugar before baking.
Rugelach
2 cups all-purpose flour
1/4 teaspoon salt
1 cup unsalted butter
1 (8 ounce) package cream cheese
1/3 cup sour cream
1/2 cup white sugar
1 tablespoon ground cinnamon
1 cup finely chopped walnuts
1/2 cup raisins
Cut cold butter or margarine and cream
cheese into bits. In food processor pulse
flour, salt, butter or margarine, cream
cheese and sour cream until crumbly.
Shape crumbly mixtures into four equal disks
then wrap each disk and chill 2 hours or up
to 2 days.
Roll each disk into a 9 inch round keeping
other disks chilled until ready to roll
them.
Combine sugar, cinnamon, chopped walnuts,
and finely chopped raisins (may substitute
miniature chocolate chips for raisins).
Roll each disk into a 9 inch round keeping
other disks chilled until ready to roll
them. Sprinkle round with sugar/nut mixture.
Press lightly into dough. With chef’s knife
or pizza cutter, cut each round into 12
wedges. Roll wedges from wide to narrow, you
will end up with point on outside of cookie.
Place on ungreased baking sheets and chill
rugelach 20 minutes before baking.
Preheat oven to 350 degrees F (180 degrees
C).
After rugelach are chilled, bake them in the
center rack of your oven 22 minutes until
lightly golden. Cool on wire racks. Store in
airtight containers...they freeze very well.
Variations: Before putting the filling on
the dough, use a pastry brush to layer
apricot jam as well as brown sugar. Then add
the recommended filling. You may also make a
mixture of cinnamon and sugar and roll the
rugelach in this prior to putting them on
the cookie sheets.
Doughnuts with Berry Filling
4 cups vegetable oil
1 (7.5 ounce) package refrigerated
buttermilk biscuits, separated
3/4 cup seedless strawberry jam
1 cup confectioners' sugar
In an electric skillet or deep-fat fryer,
heat oil to 375 degrees F. Fry biscuits, a
few at a time, for 1-2 minutes on each side
or until golden brown. Drain on paper
towels.
Cut a small hole in the corner of a pastry
or plastic bag; insert a very small tip.
Fill bag with jam. Push the tip through the
side of each doughnut to fill with jam. Dust
with confectioners' sugar while warm. Serve
immediately.
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