A festive and seasonal Hanukkah menu featuring sweet potato latkes and blood orange sufganiyot


Planning a Hanukkah dinner with your family and friends? In addition to pulling out backup recipes, consider a few culinary departures. From crispy latkes with a sweet twist to a sure-fire but always festive dessert, these recipes from the Salon’s archives really shine for the Festival of Lights.

Sweet potato and apple latkes with hot honey mascarpone

This sweet take on traditional latkes relies on crispy sweet potatoes with bursts of crisp, shaved apple and some jammy red onions. Instead of the go-to sour cream on the side, we’ve replaced the rich and tangy mascarpone enriched with a little warm honey. Quick note: Sweet potatoes have a fair amount of moisture. It really becomes evident when you shave them for the latkes. Be sure to wring out any extra water from the fruit and vegetable mixture well before frying.


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Oxtail ragù with orzo

Substitute this slow simmered oxtail stew for the brisket, flavored with finely chopped rosemary and woody red wine. What I like about this entertaining dish is that it’s the star kid of the ‘set it and forget it’ kitchen, allowing you to focus on other things (like cooking a dessert?). Typically, the accompanying orzo is mixed with butter, but feel free to substitute good quality olive oil if you’re avoiding dairy.

Simple sliced ​​vegetable salad

Last month, Maggie Hennessy wrote a wonderful guide to getting out of the next salad rut, because it’s honestly inevitable. I’m not going to spoil the advice, which you can read in full here, but she suggested a salad that I think would be a perfect addition to your holiday table. It’s thankfully simple – constructed from crunchy minced vegetables like carrots, fennel, radishes and red onions, dressed in a simple mustard vinaigrette – but the freshness and acidity will cut some of the dishes off beautifully. more decadent (i.e. fried).

Sufganiyot with blood orange jam

Is it really a Hanukkah without donuts fried in olive oil? We think not. Check it out Food 52 detailed walkthrough to make sufganiyot, but instead of the requested apricot jam, consider a variation that uses blood orange marmalade. In an interview with Salon, Adrienne Cheatham, head instructor at the Institute of Culinary Education, recommended seasonal fruits: “They’re so nice to use in marmalade because you get a little more of that kind of juicy flavor from. fruity berries. ”

Spicy Chocolate Cloud Cake

While dinners and vacations are a fun time to stretch your culinary muscles – I mean, why not create a whole new menu for a party of ten ?! – I like to have at least one foolproof dish on the table. For me, it’s that spicy gingerbread cloud cake. It is inspired by the famous flourless chocolate cake by Richard Sax.

“The cake comes out of the oven with a craggy crust and a drooping basin-shaped center that fills with fresh whipped cream,” I wrote. “For me, it’s a casual dinner because it’s simple, decadent, naturally gluten-free and that pile of whipped cream can hide a multitude of sins.”

This version packs a bit more seasonal warmth; the dough is filled with molasses, dark chocolate, cinnamon, nutmeg and ginger. The end result of a achievable and easy to prepare dessert remains the same.

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