Story and Photos by Teija Stearns
Arguably, the best part of the holidays is the food. There is nothing like a bite of your favorite Christmas or Hanukkah dish to bring back the nostalgia of all the years before when you tasted the same delicious morsel. This week doubly indulge yourself because both Hanukkah and Christmas fall at the same time. Below are two simple and traditional recipes to satisfy your holiday cravings. They are also perfect dishes to bring to your next cookie exchange or potluck
Latkes (potato pancakes)
The date for Hanukkah is 25 Kislev of the Hebrew calendar, which is a lunar calendar. Hanukkah can fall anywhere between late November and late December of the secular calendar. This year Hanukkah begins December 20th and ends December 28th.
Frying foods with oil is a Hanukkah tradition that symbolizes the miracle of the oil. In the Hanukkah story a day’s worth of oil lasted for 8 days to light the Temple in Jerusalem until more oil arrived. This recipe for latkes, a traditional Hanukkah dish, is simple and delicious. Latkes are often served with apple sauce.
Ingredients:
4 large potatoes
1 onion
2 eggs
2 teaspoons salt
2 tablespoons (or as needed) all-purpose flour or matzo meal
1/4 cup canola oil, or as needed
- Rinse and grate the potatoes and alternate with onion to keep the potatoes from browning (more traditional) or combine the ingredients in a food processor to keep yourself from drowning your potatoes in onion-induced tears (more expedient).
- One of the keys to good latkes is squeezing enough moisture out of the potatoes. Roll up the potatoes in a cheesecloth or towel and squeeze out as much water as you can.
- Transfer the potato-onion mixture to a large bowl and add the salt, egg and flour to create a mixture that sticks together.
- Heat oil in a pan. To see if the oil is hot enough, drop some of your latke mixture into the pan. If it takes more than a minute to brown, the oil is not hot enough.
- Form balls of latke mixture and place them in the pan and flatten with a spatula.
- Fry both sides until they are brown and crispy.
- Transfer to a plate lined with a paper towel and serve hot!
Peanut Brittle
I originally made this delicious candy in my high school chemistry lab, and now I make it every Christmas. Set out your ingredients ahead of time because the last few steps require you to move fast.
Ingredients:
2 cups sugar
1 cup white corn syrup
1/2 cup water
2 Tbsp. butter
2 cups raw peanuts
1 tsp. salt
1 tsp. vanilla
2 Tbsp. baking soda
Special Equipment
Candy thermometer
- Grease two cookie sheets or use several large squares of buttered foil.
- First, combine the water, corn syrup, and sugar in a large saucepan and bring to a boil.
- Add the butter and stir frequently with a wooden spoon until the temperature reaches 260°
- Add the salt and peanuts.
- Continue to stir until the temperature reaches exactly 310°
- Remove the pan from the heat and prepare to move quickly.
- Stir in the vanilla. Then stir in the baking soda (but don’t stir too long) and allow the peanut brittle to rise.
- Pour the mixture onto the cookie sheets or foil (be aware that this stuff spreads).
- DO NOT SPREAD OR STIR THE MIXTURE OR IT WILL WRECK THE BUBBLES AND YOUR PEANUT BRITTLE.
- Let the peanut brittle cool until it has hardened.
- Break apart with your hands and serve.
This recipe makes plenty to share with family and friends.
