Delicious Hannakuh Recipes
Chag Sameach! Everyone’s family has their own twist on holiday favorites. As you celebrate the Hannakuh with your loved ones, try out these classic recipes.
crispy & delicious dippers
Everybody’s bubbie makes the best latkes. Sam Brickman was so inspired by his grandmother’s cooking that he became a chef and now runs Bubbie’s Bagels in Traverse City in her honor. Her recipe for latkes is so good that it was even featured in the Detroit Free Press in 2012. Try this recipe out with local potatoes, onions, and eggs!
• 6 potatoes
• 1 medium onion
• 3 eggs
• ¼ cup flour
• ¼ cup matzoh meal
• 1 tsp salt
• 1 tsp baking powder
• a little lemon juice for frying
Grate potatoes & onion on the fine side of grater or use food processor
Squeeze water from potatoes (use a kitchen towel) and put in bowl
Add the rest of ingredients & mix well
Put oil in pan, a good amount to cover the bottom of pan & heat it up
Add 1 large tablespoon or about a ¼ measuring cup full of mixture to pan
Don’t overcrowd, can press them down slightly when cooking
When brown, turn over and then when ready to remove place on a dish with paper towels to absorb extra oil.
Tanta Jan’s Noodle Kugel
creamy or fruity
Whatever else is on your menu, Tanta Jan’s recipe for Noodle Kugel lets you keep things kosher for meat or for dairy –though, both options sound delicious. Plus, it’s easy to incorporate locally sourced eggs and apples into this satisfying dish. You’ll find yourself fighting over the leftovers, if there are any!
To serve with meat
• 12 oz bag of egg noodles
• 5 eggs, beaten
• 1/2 cup sugar
• 1 stick margarine, melted
• Pinch salt
• Juice and zest of 1 lemon
• ¾ cup of frozen orange juice concentrate, still mainly frozen
• Juice and zest of 1 orange
• Golden Raisins
• 2 apples, chopped
• ¼ cup cinnamon to taste
• ½ cup sugar (mix brown and white)
• 1 cup (or more) cornflakes – crushed with a rolling pin in a brown paper sack
Preheat oven to 350oF and use the gradual heat to melt the margarine in a casserole dish for about 10 minutes.
Boil egg noodles in salted water until 3/4ths done and drain.
Mix eggs, lemon juice and zest, frozen orange juice and sugar in large bowl.
Mix raisins, apples and fresh orange juice and zest together. Let the raisins soak in the orange juice to soften them, about 10 minutes.
Toss cooked noodles in with the sugar and egg mixture until thoroughly coated.
Pour the apples and raisins in and mix well.
Lastly, pour the melted margarine into the mixture.
Put everything in the baking pan without the topping and bake at 350o for 35 minutes.
Top with cornflake mixture and bake for another 20 minutes or until brown on top.
Serve joyfully at your holiday feast, warm or at room temperature.
For a variation that is kosher for dairy: Substitute 1 lb. of cottage cheese for the apples, raisins and orange juice mixture. Additionally, you may substitute 1 jar of Mussleman’s cherry pie filling for the corn flake topping.
Find more great recipes here.
Photo courtesy of Pretty Simple Sweet