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Hanukkah recipes

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  • 1

    Quick orange lentil soup Total time: 45 minutes Servings: 8 to 10 2 cups red lentils 1 sweet potato (about 10 ounces), peeled 1 large carrot 1 onion 2 cloves garlic, pressed 2 quarts water 1 1/2 teaspoons coriander 1 1/2 teaspoons turmeric 1 1/2 teaspoons cumin 1 1/2 teaspoons salt Coconut milk or half-and-half, to garnish Chopped chives or cilantro (optional), to garnish 1.

    Dec. 15, 2011

  • 2

    Potato latkes with feta cheese and two onions Total time: 50 minutes Servings: Makes 1½ to 2 dozen latkes 2 pounds baking potatoes 1/2 cup boiling water 2 tablespoons extra virgin olive oil, plus extra olive oil (or an olive oil/canola blend) for frying 1 1/2 cups finely chopped red onion 2 green onions, chopped 2 to 4 tablespoons unbleached all-purpose flour, potato flour or tapioca flour 5 1/2 ounces feta cheese (about 1/2 cup), finely crumbled 1 egg Salt and pepper 1.

    Dec. 15, 2011

  • 3

    Cinnamon bumuelos with maple-macadamia, chocolate and peanut butter dipping sauces Total time: 1 hour, 20 minutes Servings: Makes 1 to 1½ dozen bumuelos, depending on the size.

    Dec. 15, 2011

  • 4

    Faux sufganiyot with chocolate-espresso sauce and pistachios Total time: 1 hour, 10 minutes Servings: Makes 1 1/2 to 2 dozen 1/2 cup whole wheat pastry flour 3/4 cup unbleached all-purpose white flour 1 cup water, plus 3 tablespoons water, divided 1/2 cup (1 stick) butter, plus 1 tablespoon butter, divided 1/8 teaspoon salt 2 teaspoons sugar, preferably superfine 4 large eggs 6 ounces bittersweet chocolate, broken into pieces 1 tablespoon prepared espresso or strong coffee 1/3 cup finely chopped toasted pistachio nuts 1.

    Nov. 25, 2010

  • 5

    Lentil and barley stew Total time: 50 minutes Servings: 4 Note: This recipe is adapted from a 1971 edition of “ The New York Times Natural Foods Cookbook” by Jean Hewitt.

    Nov. 25, 2010

  • 6

    Fresh herb salad with seeds Total time: 25 minutes Servings: 4 1/2 cup fresh mint leaves 1 1/2 cups Italian parsley leaves 1 cup cilantro leaves 3/4 cup basil leaves, preferably purple basil, torn into pieces 4 cups chilled baby salad leaves 2-3 radishes, thinly sliced 3 tablespoons sunflower seeds 1 tablespoon sesame seeds 2 tablespoons extra-virgin olive oil Juice of half lemon Juice of half orange 1 teaspoon honey 1 teaspoon red wine vinegar 1/4 teaspoon salt Black pepper to taste 1.

    Nov. 25, 2010

  • 7

    Bulgur latkes with pomegranate sauce Total time: 45 minutes, plus soaking time for the bulgar Servings: 6 to 8 Note: Bulgur can be found at cooking supply stores, as well as select well-stocked markets.

    Nov. 25, 2010

  • 8

    Total time: 40 minutes Servings: 12 1 cup grated baking potato, drained and firmly packed (about 1 potato) 1 cup peeled and grated sweet potato, firmly packed (about 1 sweet potato) 1 cup peeled and grated parsnip, firmly packed (about 1 parsnip) 1 cup grated carrot (about 1 large carrot) 3 eggs, beaten 1/2 cup flour 1 teaspoon baking powder 2 teaspoons salt 1 teaspoon black pepper 3/4 cup chopped fresh parsley or cilantro (leaves only) Olive oil for frying Yogurt or sour cream, garnish 1.

    Dec. 5, 2013

  • 9

    Total time: 50 minutes Servings: Makes 8 medium or 30 mini frittatas 3 medium or 4 small zucchini 2 large eggs, separated 1 1/3 cups coarsely grated feta cheese 1/4 cup chopped green onions 1/2 cup flour (or slightly more if necessary) 1/2 teaspoon baking powder 1 1/2 teaspoons chopped fresh basil or oregano (or half of each) 1/4 teaspoon black pepper Olive oil for frying 1.

    April 16, 2014

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  • 11

    Total Time: 45 minutes Chef Thomas Keller serves light mini potato latkes topped with salmon roe.

    Sept. 16, 2014

  • 12

    Total time 45 minutes In these pancakes, from “Faye Levy’s International Jewish Cookbook” (Warner Books, 1991), the delicate green color of the zucchini shows through the golden brown crust.

    Sept. 16, 2014

  • 13

    Total time: 45 minutes 4 baking potatoes, peeled 1 large onion, grated 1 tablespoon lemon juice 4 eggs 3 tablespoons flour Pinch baking soda 1 teaspoon salt Freshly ground black pepper Oil Grate potatoes using food processor or fine shredder.

    Sept. 16, 2014

  • 14

    Total time: 1 hour This was Jonathan Waxman’s house appetizer when he opened Jams Restaurant in New York. 2 roasted red bell peppers 1/2 cup fresh or frozen corn kernels 1 shallot, finely chopped Olive oil 2 tablespoons butter Salt Freshly ground black pepper 1 cup whipping cream 1 1/2 cups flour 1 tablespoon baking powder 1 cup milk 3 eggs, separated 2 tablespoons minced chives 8 sprigs cilantro, leaves only Chop 1 bell pepper into small dice.

    Sept. 16, 2014

  • 15

    Total time: 45 minutes, plus 2 hours for soaking time They look more like apple fritters than typical latkes, but apple latkes are a Hanukkah specialty.

    Sept. 16, 2014

  • 16

    Total time: 40 minutes Ricotta latkes may seem like a chef invention, but Gloria Kaufer Greene, author of “The Jewish Holiday Cookbook” (Times Books, 1985), from which this recipe is taken, writes, “It is very likely that latkes made from cheese actually predate the more popular ones made from shredded potatoes.”

    Sept. 16, 2014

  • 17

    Total time: 40 minutes The delicate corn latkes that Joachim Splichal serves at Patina have been on the menu since the day the doors opened.

    Dec. 28, 2012

  • 18

    Total time: 30 minutes 1 1/2 pounds orange-fleshed sweet potatoes 1 medium onion 2 large eggs 3/4 teaspoon salt 1/4 teaspoon freshly ground white pepper 5 tablespoons flour 1/2 cup oil, about Peel sweet potatoes.

    Sept. 16, 2014

  • 19

    Total time: 50 minutes Servings: 8 to 12 (makes 2 to 2 1/2 dozen latkes) Note: Adapted from “The Essential Book of Jewish Festival Cooking” by Phyllis Glazer with Miriyam Glazer. 2 pounds boiling potatoes, peeled 2 large onions (1 pound), halved crosswise 4 eggs, beaten 2 teaspoons salt 1 cup matzo meal 1/2 teaspoon pepper 1/2 cup vegetable or olive oil, or a blend of the two, divided 1.

    Sept. 16, 2014

  • 20

    Total time: 35 minutes Servings: 6 (12 to 14 latkes) Note: Adapted from “The Essential Book of Jewish Festival Cooking” by Phyllis Glazer with Miriyam Glazer.

    Sept. 16, 2014

  • 21

    Total time: 25 minutes Servings: 8 (about 16 latkes) Note: This is an unusual latke that truly celebrates the olive. 3/4 cup olive oil, divided 2 cups chopped onion 1/4 cup chopped garlic 2 cups flour 2 teaspoons baking powder 1 teaspoon baking soda 2 teaspoons salt 2 teaspoons cumin 4 eggs, beaten 4 cups finely chopped pitted green or black brined olives, thoroughly drained 2 to 4 tablespoons water (optional) 1.

    Sept. 16, 2014

  • 22

    Total time: 2 hours, 10 minutes, plus chilling time Servings: 4 Note: Adapted from Eric Greenspan.

    Sept. 16, 2014

  • 23

    Total time: 1 hour, 10 minutes Servings: 6 to 8 (about 20 latkes) Note: From Lisa Loeb. 6 to 8 small russet potatoes (about 3 1/2 pounds) 1 medium onion 2 teaspoons salt 2 large eggs, lightly beaten 1/3 cup flour 3/4 cup chopped green onions, green part only 1/2 teaspoon freshly ground black pepper 1 cup canola oil for frying 1.

    Sept. 15, 2014

  • 24

    Total time: 45 minutes Servings: 6 (about 12 latkes) Note: Serve the latkes with sour cream or rich yogurt and snipped chives for garnish. 3 pounds beets 1 1/2 teaspoons ground cumin 1 1/2 teaspoons ground coriander seed 1/2 cup chopped Italian parsley or cilantro 2 teaspoons salt 1/4 teaspoon freshly ground black pepper 1 teaspoon baking powder 4 eggs, lightly beaten 1/2 cup flour 1/2 to 3/4 cup olive oil, for frying 1.

    Dec. 5, 2013

  • 25

    Active Work Time: 30 minutes Total Preparation Time: 1 hour 1/3 cup medium-grain rice 2 cups whole milk 2 tablespoons sugar 1 teaspoon salt 3 tablespoons grated orange or lemon zest 1 tablespoon butter 2 eggs, separated 1 teaspoon vanilla extract 1/4 cup flour Oil, for frying Sugar, for garnish * Mix rice and milk in a saucepan and bring to a simmer over medium-low heat, stirring frequently to keep rice from sticking to pan.

    Sept. 16, 2014

  • 26

    Active Work and Total Preparation Time: 45 minutes 1 (8-ounce) package fine egg pasta 2 tablespoons butter or nondairy margarine Oil, for frying 1 small onion, finely chopped 2 eggs Salt Freshly ground pepper * Cook pasta according to package directions and drain well.

    Sept. 16, 2014

  • 27

    Active Work Time: 1 hour Total Preparation Time: 1 hour 30 minutes plus 1 1/2 hours chilling FRESH TOMATO SAUCE 2 tablespoons olive oil 1/2 large onion, finely chopped 1 1/2 large, ripe tomatoes, diced 1/2 tablespoon sugar 1/4 cup minced parsley Salt Freshly ground pepper * Heat oil in nonstick skillet.

    Sept. 16, 2014

  • 28

    Active Work and Total Preparation Time: 50 minutes plus 2 hours chilling Olive oil 1/2 cup chopped onions 4 1/2 cups vegetable stock or water 1 1/2 cups polenta or yellow cornmeal Salt Freshly ground pepper * Heat 2 tablespoons oil in large skillet over medium-high heat.

    Sept. 16, 2014

  • 29

    Total time: 1 hour, plus 4 hours braising time Servings: 4 Note: Adapted from Eric Greenspan.

    Dec. 5, 2007

  • 30

    Total time: 1 hour, 40 minutes Servings: 4 Note: Adapted from Eric Greenspan.

    Dec. 5, 2007

  • 31

    Total time: 15 minutes Servings: Makes about 1 1/4 cups to fill 3 rugelach pastry rolls (see accompanying recipe) Note: From Times test kitchen director Donna Deane 1/4 cup walnuts 1/2 cup dried apricots, chopped 1/2 cup golden raisins, chopped 1/2 teaspoon grated orange zest 2 tablespoons packed light brown sugar 1.

    Dec. 13, 2006

  • 32

    Total time: 17 minutes Servings: Makes about 1 1/4 cups to fill 3 rugelach pastry rolls (see accompanying recipe) Note: From Times test kitchen director Donna Deane 1/4cup plus 1 tablespoon slivered almonds 3/4cup dried cherries, chopped 2 tablespoons dried unsweetened coconut 1/2 teaspoon grated lemon zest 2 tablespoons brown sugar, packed 1.

    Dec. 13, 2006

  • 33

    Total time: 20 minutes Servings: Makes about 1 1/4 cups to fill 3 rugelach pastry rolls (see accompanying recipe) Note: From Times test kitchen director Donna Deane 1/4 cup plus 1 tablespoon blanched hazelnuts 1/3cup chopped top-quality bittersweet chocolate, such as Valrhona 1/2 cup chopped dried figs 3 tablespoons light brown sugar, packed 1/4 teaspoon cinnamon 1.

    Dec. 13, 2006

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