December 20, 2011 by staff
Hanukkah Recipes, It is that time of year again. We have the candles ready to light, the presents bought and Adam Sandler is probably writing a nice little number to make us laugh during the Jewish Festival of Lights.
But as they say, no Jewish Holiday can be complete without the food! Here are some recipes for the Hebrew Gourmet to enhance your Hanukkah table.
Tarragon Potato Latkes
2 cups potato, cubed
3 Yukon Gold potatoes, peeled and
1 onion, shredded
3 tablespoons matzo meal
1 teaspoon kosher salt
6 tablespoons vegetable oil
1 cup fresh chopped tarragon
1. . Add potatoes to a large pot of boiling water and cook until tender but still firm, about 15 minutes. Drain, cool and mash
2. In a medium bowl, mix shredded Yukon Gold potatoes, mashed potatoes and onion. Add in eggs, matzo meal, tarragon and salt; mix well.
3. Feel consistency of the dough; mixture should hold together without being sticky. If it sticks to your hands, add more matzo meal until dough is no longer sticky.
4. In a large skillet over medium heat, warm enough oil or butter or margarine to cover 1/4 inch of the skillet.
5. When hot, drop mixture by heaping tablespoon to oil; flatten with a spatula and cook on both sides until golden brown. Serve with a side of Applesauce and a cup of warm hard cider.
Fork Tender Cranberry Brisket
4-5 pounds Beef Brisket
1 Large Yellow Onion
Two cans of Whole Berry Cranberry Sauce
1/3 Cup Soy Sauce
4-5 Cloves Garlic
1 Tablespoon Fresh Cracked Black Pepper
1.Preheat oven to 350
2. cut onion into slices and scatter over the bottom of a large baking dish
3. Take Brisket and rub one can of cranberry sauce into the meat before placing on top of onions in the baking dish
4. Rub second can of cranberry sauce over the top of meat
5. pour soy sauce, pepper and chopped garlic over the top of meat
6. Cover and cook for 3 – 4 hours depending on level of tenderness you are looking for.
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