Hanukah Recipes

Brisket with Tzimmes
*from the kitchen of Ruth Ann Rubin

INGREDIENTS:
½ tsp. pepper
3 tsp. salt
1 beef brisket (5 lbs)
2 onions, chopped
3 cups boiling water
2 tbsp. flour
8 carrots
4 sweet potatoes
4 white potatoes
½ lb. or more prunes
4 or more tbsp. honey or brown sugar

DIRECTIONS:
Preheat oven to 375. Mix pepper and 2 tsp. of salt together and rub over entier surface of the meat. Place meat in a heavy pot of Dutch oven. Toss in chopped onions and brown slowly over low heat. Remove meat and stir flour into meat drippings; add hot water slowly, making sure gravy is smooth. Let it bubble, stirring constantly. Place meat back into pot, cover, and cook for 1 hour on stove top. While meat cooks, peel and quarter carrots and potatoes; soak prunes. Add vegetables, prunes, honey, and remaining salt to the meat. Place in oven and cook for 1 ½ hours, or until meat is tender. Add more honey and sugar according to taste. Enjoy!

Latkes
*from the kitchen of Jerry Thomeczek

INGREDIENTS:
Russet Potatoes
White/Yellow Onions – 1 for every two potatoes
Eggs – 1 for every potato, lightly beaten
Flour or Matzah Meal – about ¼ cup per potato
Baking Powder – about ½ teaspoon per potato (optional, but makes them crispier)
Garlic powder, salt, pepper, to taste
Vegetable oil
*2 large potatoes makes about 25 latkes, depending on desired size & thickness

DIRECTIONS:
Using the grater attachment on a food processor, shred the potatoes and onions. Do a half of a potato at a time, followed by a quarter of an onion to ensure you have an even mixture. Using cheesecloth or paper towel, squeeze out as much liquid as you can. When you think you’ve gotten it all out, dump it into a bowl. Then use the cheesecloth to squeeze it again. Add the eggs, flour, baking powder, salt, pepper, garlic powder, and cayenne pepper if you’re using it; mix. Form into patties (the size, shape, and thickness are at your discretion). If you like really crispy latkes, you want them to be thinner. If you like the plumper latkes, thicker is better.

Heat a layer of oil in a wide, flat pan over medium high heat. The oil should go up about halfway on your latke. Add a small piece of latke to the oil, when it starts sizzling, your oil should be ready. Add the latkes to the oil. I like to use a slotted spatula to do this to avoid splashes/burns. Also, I recommend having your stove’s exhaust turned on. Fry the latkes for about 5 minutes a side or until golden brown and crispy. Fry in batches and try not to overcrowd the pan – it cools the oil and leads to the latkes getting oily. You may need to filter or swap the oil depending on how many latkes you’re making. Meanwhile, set up a cooling station. I use wire racks over newspaper over paper towels to try to avoid oil getting everywhere. When the latkes are done, let cool on the rack. As desired, now is a great time to add a little flaky salt (or any salt, really).

Serve with sour cream, apple sauce, or whatever other toppings you like. Enjoy!