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Hanukkah Recipes ~ NH Recipes

 

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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