Featured Holiday – Hanukkah

HANUKKAH: begins…December 7th at sundown. Hanukkah, also known as the “Festival of Lights” begins on the 25th day of the Jewish calendar in the month of Kislev. It lasts for eight full days. It all began around 2,200 years ago when Antiochus IV tried to force Grecian beliefs upon all of the peoples in his territory. The Jewish people were forbidden to practice their religious beliefs. After three years of fighting tirrany, in 165 B.C., the courageous rebel armies (Maccabees) reclaimed the Temple on Mount Moriah. While preparing for the temple’s dedication they only found enough oil for the Menorah (9-branch candle stand) to light for one day. Miraculously though, it burned for 8 days! Thus beginning an eight day holiday celebration that includes delicious foods, blessings, and games. Below we included two delightful recipes…Latkes and Beef Brisket.

Hanukkah Recipes

Latkes

4 medium potatoes (about 1-1/2 pounds)
3 tablespoons rendered chicken fat (schmaltz)
2 slightly beaten eggs
2 cloves garlic, finely minced
1/2 teaspoon salt
2 tablespoons cooking oil
Sour cream (optional)
Applesauce (optional)

1. Peel and finely shred potatoes. In a mixing bowl combine potatoes with chicken fat, eggs, garlic, and salt. Using 1/3 cup mixture for each latke, press mixture into patties about the size of the palm of your hand, squeezing out excess liquid.

2. In a large skillet heat chicken fat over medium-high heat. Carefully slide patties into hot fat.

3. Cook over medium-high heat about 2 minutes or until latkes are golden brown, turning once.

4. Repeat with remaining batter. Add additional fat during cooking, as needed. If necessary, reduce heat to medium to prevent over browning. Drain on paper towels and keep warm. Serve with sour cream or other toppings, if desired. Makes about 10 latkes.

Beef Brisket

Prep: 20 minutes
Roast: 2 hours 30 minutes

1 3- to 4-pound fresh beef brisket
1/4 teaspoon seasoned pepper
Dash salt
1 tablespoon all-purpose flour
3 medium carrots, chopped
3 stalks celery, chopped
3 medium onions, chopped
1 7-1/2-ounce can tomatoes, cut up
1/2 cup port wine
1 envelope regular onion soup mix
1 teaspoon dried basil, crushed
2 bay leaves

1. Trim excess fat from brisket; sprinkle meat with seasoned pepper and salt. Place flour in a large oven cooking bag and shake; add brisket. Set the bag in a roasting pan.

2. Combine carrots, celery, onions, undrained tomatoes, wine, soup mix, basil, and bay leaves; pour atop brisket. Close bag; cut slits in top of bag and seal the bag.

3. Roast in a 325 degree F oven for 2-1/2 to 3 hours or until tender. Remove bay leaves. Slice meat across the grain into 1/4-inch-thick slices. Skim fat from pan juices; serve with meat. Makes 12 main-dish servings.