As Chanukah approaches, you may be thinking about the delicious aromas and tastes that wafted throughout your home over the past year’s celebrations. This year, branch out and try incorporating some new ideas into your Chanukah menu. You and your family will be able to look forward to some brand-new aromas and tastes this Chanukah.
Shell pasta kugel
o 900 grams shell pasta
o 3 onions, roughly chopped
o 6 eggs, beaten
o 1/2 cup canola oil
o 2 tsp. salt
o 1/2 tsp. pepper
o additional salt and pepper to sprinkle on top
Pour 1/4 cup of the oil into a Pyrex baking dish, approximately 15 x 10 in., and brush oil around the bottom of the dish. Cook pasta according to package directions, reducing cooking time by 2 minutes. Drain and run under cold water until cool, then drain well. Heat oven to 400 and place baking pan in oven and heat for 5 minutes.
Mix all the ingredients together and pour into hot baking pan. Score the kugel lengthwise and widthwise into a grid of equal sized squares. Press down right to the bottom of each row until you feel the glass pan underneath. Sprinkle with additional salt and pepper if desired. Bake for 1 hour and cool. Cover pan well and refrigerate.
Before serving, uncover and reheat in 350 oven until heated through, 30-35 minutes. This will make the top of the kugel very crunchy. Serves 8-10.
o 1 cup snow peas
o 6 large carrots
o 1 large green cabbage
o 1 cup rice vinegar
o 1/2 cup canola oil
o 1/2 cup sesame oil
o 2 tbsp. ginger, grated
o 1 clove garlic, minced
o 2 tsp. salt
o 1 tbsp. sugar
o 1/2 tsp. pepper
Remove the tips of the snow peas and blanch in boiling water for one minute. Strain and run cold water over them to stop the cooking process. Keep them whole, or divide down the middle with a kitchen shears. Grate the carrots by hand or in the food processor.
Slice the cabbage, by hand using a large knife, into 1/4 to 1/2-in. strips. Combine with other vegetables. Combine the remaining ingredients in a saucepan and bring to a boil. Pour over the cabbage mixture and toss until everything is coated. Leave at room temperature for 2 -3 hours, tossing 2-3 more times. Chill and serve immediately or refrigerate in a container with a tight lid. Turn coleslaw upside-down every so often to keep the top moist. Keeps up to one week in refrigerator. Serves 15-20 people.
Triple chocolate Magen David cookies
o 1 1/3 cups butter or margarine, softened
o 2 cups granulated sugar
o 4 tsp. pure vanilla extract
o 4 eggs
o 4 oz. unsweetened baking chocolate
o 5 cups all-purpose flour
o 3/4 cup unsweetened cocoa
o 1/2 tsp. salt
o 1/2 tsp. baking soda
o 2 cups chocolate chips
o 1 cup white chocolate, chips or bar
o sprinkles; blue and white
Prepare a cookie sheet with parchment paper. Combine butter, sugar and vanilla until creamy. Add eggs and process. Melt unsweetened baking chocolate in microwave for one minute. Stir with a fork until smooth.
To butter mixture pulse in gradually: flour, cocoa, melted chocolate, salt and baking soda, until combined. Stir or pulse in 1 cup chocolate chips. Remove dough from food processor to a bowl. Refrigerate for 20 minutes or until firm enough to handle.
Remove 1/4 of the dough from the bowl to a large piece of parchment paper or a baker’s rolling board. Form dough in a round shape and roll to flatten to about 1/4-in. thick. Using a Star of David cookie cutter, cut out shapes. Place on the prepared cookie sheet. Continue cutting out shapes and adding more dough from the bowl until all the dough is used up.
Preheat the oven to 350 and bake cookies for 15-18 minutes or until set. Cool slightly; remove from baking sheet to wire rack. Cool completely.
Put the white chocolate in a microwave-safe bowl and melt on high for one minute, stirring after heating, until chips are melted. While the cookies are still on parchment paper, drizzle the white chocolate over the top of the cookie. Before the white chocolate begins to set, sprinkle cookies with blue, or blue/white sprinkles. Chill in refrigerator until set. Makes about 50 cookies.
Scrumptious sweet and sour brisket
o 1 fresh beef brisket (3-4 lb.)
o salt and pepper to season brisket
o 3 tbsp. canola oil
o 1 can (28 oz.) diced tomatoes
o 1/2 cup rice vinegar
o 1 sweet onion, thinly sliced
o 4 garlic cloves, minced
o 1/2 cup packed brown sugar
o 1 cup raisins
o 1 tbsp. kosher salt
o 1 tsp. pepper
o additional water or beef stock if needed.
Pre-heat oven to 350.
Remove any excess fat from brisket if desired.
Heat oil in a large oven proof roasting pan, or Dutch oven, over medium-high heat.
Salt and pepper brisket and add to pan. Cook until well browned on both sides, about 5 minutes. Drain fat from the pan.
Add tomatoes, vinegar, onions, garlic, brown sugar, raisins, salt and pepper. Bring to boil. Cover and place in the pre-heated oven. Cook for 2 – 3 hours, remove from oven. It will not be fully cooked.
Slice against the grain into 1/4-in. slices and return to pan. Make sure that at least one half of each slice is covered with liquid. Adjust with stock or water if necessary. Re-cover and cook for another 1 1/2 hours or until the meat is fork tender. Can be served immediately or cooled and refrigerated then re-heated the next day.
To serve: Arrange the brisket slices on a large platter and spoon tomato-raisin mixture over them. Remove some of the gravy from the pan with a ladle into a gravy boat and serve along with the brisket. Serves 6-8