Happy Chanukah from your Editors!
1 month ago Adina Ichilov 0
Here are family recipes from each of your editors. We wanted to share a part of our traditions with our CTeen family. Enjoy!
Candy Dreidels- Adina Ichilov
Dreidels were the one thing everyone in my huge family had of their own. When I was younger, I remember my grandmother and my great aunt making the candy dreidels before our big Chanukah party at night. I love playing the game of dreidel with my whole family while eating candy dreidels, and I am super excited to share this recipe with my CTeen family!
- Jumbo marshmallows
- Stick pretzels
- Nutella hazelnut spread or frosting
- Chocolate candy kisses
- Cake decorating gel
- Push a pretzel into the flat side of the marshmallow, sticking it in as far as you can without puncturing the opposite side.
- Spread a small amount of Nutella or frosting onto the base of a chocolate kiss. The Nutella acts as “glue” to attach the kiss to the flat end of the marshmallow.
- Use cake decorating gel to write one of the four Hebrew dreidel letters onto the surface of the marshmallow… Nun, Hey, Gimel, Shin
- Place the dreidels on a cookie sheet lined with parchment paper, with at least an inch or two in between each dreidel.
Latkes- Shai Fichtelberg
One of my favorite traditions is when my whole family gets together on the eighth night and all 20 of us just sing, eat, and dance. Someone in my family always makes latkes so the whole house smells delicious. It’s such a special event when the candles are burning and we are all happy. It’s incomparable to anything else.
- 6 medium russet potatoes, peeled
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 4 tablespoons flour
- 2 eggs, beaten
- 1 large onion, peeled
- Vegetable oil for frying (about 10-12 tablespoons)
- Grate potatoes and onion.
- Add baking powder, salt, and flour and blend together.
- Add beaten egg.
- Heat a heavy-bottomed fry pan with 6 tablespoons of oil.
- Using a 1/4 measuring cup scoop up potato mixture and drain off excess liquid.
- Place the latke in the hot oil.
- Flatten the pancake with a spoon.
- Repeat until the pan is full.
- Fry until the first side is golden.
- Flip the latke and brown the second side.
- Remove brown latkes and drain on paper towels.
- Repeat until all of the potato mixture is used adding additional oil as needed.
- Latkes can be set aside and gently reheated uncovered on a cooking sheet in a 325-degree oven for about 5 minutes.
** Makes about 18 to 20 latkes
Sufganiyot- Shayna Solkowitz
This recipe has always been a staple Chanukah food in my household. When I was growing up, I was the only Jewish student in my school. To teach my class about Chanukah, my mom and I would always make Sufganiyot to give to all the students. It was always so much fun to make and the aftereffect is even better! Such a yummy fried dessert. The warm, sweet donuts are exactly what everyone wants after lighting Chanukah candles!
- 1 kilo flour
- 50 grams Activated Dry yeast
- 3 tablespoons sugar
- 1 teaspoon salt
- 1/2 cup vegetable oil
- 4 to 4 1/4 cups of warm water
- Powder sugar or rose water syrup
- Put flour in a bowl and make a hole in the middle.
- Pour yeast and sugar on top of the flour.
- Add the oils and water slowly and then add salt.
- Mix until it turns into a soft and runny dough, cover the bowl and let it double in size.
- In a big pot boil oil.
- Wet your fingers and take a piece of dough, poke your fingers in the middle to make the hole and drop it in the fryer (drop max 3 at one time).
- Let it get golden brown on both sides and take it out.
- Sprinkle powder sugar or rose water syrup on the top and serve.