The holidays are the perfect occasion for more themed menus and we’re kicking it off this year with Hanukkah! I was in a panic yesterday that I hadn’t had a chance to post my Hanukkah recipes (we are so behind on posting!), but thankfully Hanukkah is 8 nights, so the second night is hardly late! For those who aren’t all that familiar with the holiday and what one serves, it’s pretty easy to wrap your head around once you know the history. If what comes to mind are things that are fried or oily, you are right on the money. Fried dishes like doughnuts and potato latkes are the biggest hits on Hanukkah, as they serve as a delicious reminder of the “miracle of Hanukkah,” when a single day’s worth of oil kept the temple flame going for a eight full days.
So latkes are clearly the go-to for any Hanukkah feast, but we wanted to find a way to up the ante and branch out beyond your typical potato latke. Thus, cheddar onion latkes were born! We also wanted to “dress up” our Hanukkah plate so to speak, so we decided -on the fly- to pair it with lamb chops. Lamb is my latest obsession (I thank Trader Joes for introducing the “lamb in a box,” my go-to easy weeknight dinner), but we’re always wary of making it at home because it’s one of those proteins that can sometimes turn out very gamey. You need to have the right sear and the right seasoning to transform a lamb dish and ensure that you avoid any gaminess.
As far as making lamb the star of our Hanukkah plate (as it certainly didn’t seem to be the most traditional route!), our reasoning was hey, lamb is often considered a Mediterranean dish – close enough! But upon further research, I discovered serving lamb at Hanukkah is more traditional than I thought. Sephardic Jews especially always serve lamb for Hanukkah… who knew?! Here we were thinking we are all creative when it came to this Hanukkah meal, but we were right in line with tradition, just with a little bit of our own creative twist. It’s traditional in our house to make our Hanukkah meal on the first night, but since there’s 8 nights, there’s plenty of other recipe experimenting to be done on our part.
On the 6th night we had a family Hanukkah party and of course, the latkes made a repeat appearance, but we also made a pot roast. It turned out great and took a beautiful picture, but next time we make this I’m going to experiment with the flavoring a little. Marc and I both wish it had been a little sweeter. Stay tuned for updates to this post! For now, chag sameach!
Homemade Cinnamon Applesauce
Applesauce like this can be a star at any holiday meal, not just Hanukkah. But it's excellent paired with latkes and this cinnamon, maple version is a home run.
Ingredients
- 2 apples, peeled, cored and chopped
- 1/2 cup water
- 2 TBSP white sugar
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- 1 cinnamon stick
- 1 TBSP maple syrup
Directions
- Step 1 In a large saucepan, combine apples, water, sugar, ginger, nutmeg, cinnamon and the cinnamon stick.
- Step 2 Cover, and cook over medium heat for 20 minutes, or until apples are soft, stirring occasionally. Remove from heat and stir in maple syrup.
- Step 3 Allow to cool, then mash to desired consistency. I actually whipped out my food processor to mash it further! Serve warm
Cheddar & Green Onion Latkes
The ultimate Hanukkah latke, with cheddar and onion for an added twist!
Ingredients
- 1 russet potato, peeled and grated
- 1/2 cup grated cheddar cheese
- 1 stalk green onion, chopped finely
- 1/2 tsp kosher salt
- 1/4 tsp pepper
- 1 egg
- 1/4 cup Canola oil
Directions
- Step 1 Make sure all of the moisture is removed from the potatoes. Pressing paper towels down into the grated potatoes can remove some of the moisture, but microwaving for 30 seconds also helps.
- Step 2 Mix together the grated potatoes with the cheese and onions. Then season with kosher salt and pepper.
- Step 3 Beat one egg and then add to the potato mixture.
- Step 4 Heat a skillet over medium high heat (“KNS” know your stove for this step! You might want it even hotter, but our flame gets so hot that medium-high is more than enough!)
- Step 5 Pour a thin layer of canola oil into the pan, enough to coat. Once you hear it sizzling, it’s time to fry your latkes.
- Step 6 Spoon the grated potato mixture out of the bowl and then use your hand to flatten it into the spoon before placing down carefully into the oil. You almost want it to slide off the spoon into the pan. Then press down like a pancake. Be careful in this step to not overcrowd the skillet. You may wish to fry them in batches
- Step 7 Cook for 4 minutes before flipping to the other side, pressing down again.
- Step 8 After 4 more minutes, remove the latke to a paper towel lined plate to drain some of the oil. Serve hot, with applesauce or sour cream.
Basil Pesto Crusted Lamb Chops
The perfect way to make your Hanukkah feast just a little more elegant. Fresh basil makes all of the flavors of the lamb just pop!
Ingredients
- 1 cup fresh basil, washed and dried well
- 3 garlic cloves, peeled
- 1/4 cup pine nuts
- 1/4 cup extra virgin olive oil, plus more for drizzling
- 2 tablespoons panko
- Kosher salt and freshly ground black pepper
- 6 lamb chops, frenched
Directions
- Step 1 Preheat the oven to 400°F. In a food processor, combine the basil, garlic, and pine nuts. Pulse until coarsely chopped. Add the olive oil in a steady stream and pulse until incorporated.
- Step 2 Remove the pesto to a dish and stir in the panko, then season with salt and pepper.
- Step 3 Season both sides of the lamb chops with salt & pepper, then heat a skillet over medium-high heat. Pour about a TBSP of olive oil into the pan when hot, then sear the lamb chops on both sides, about 1 minute per side. Then transfer to a lightly greased baking sheet.
- Step 4 Place a spoonful of pesto in the center of each chop, then spread it evenly over the surface. Drizzle a tiny extra bit of olive oil over each chop.
- Step 5 Bake the chops until the crust is golden and crisp and the lamb is pink inside (medium), about 10 minutes.
Homestyle Brisket
A great easy slow cooked meal for those cozy wintery nights and also a big hit for Hanukkah. Super tender and flavorful!
Ingredients
- 3 lbs brisket
- 3 tsp kosher salt
- 1/2 tsp ground pepper
- 2 TBSP butter (unless your keeping Kosher, then just add more olive oil)
- 2 TBSP olive oil
- 1 bay leaf
- 6 peppercorns
- 3 small white onions, peeled and cut in half
- 4 garlic gloves, peeled and roughly chopped
- 3 carrots cut in 2 inch pieces
- 3/4 cup boiling water
- 1 russet potato cut into 1 inch rounds
Directions
- Step 1 Preheat your oven to 300 degrees. Season your roast with salt and pepper. If you are able to season a day or two before cooking, the meat will be extra flavorful!
- Step 2 In a large Dutch oven, add the butter and olive oil, and melt over high heat.
- Step 3 When the butter and oil are very hot, carefully add the meat, fat side down. Sear for 4 minutes. Meanwhile, start bringing water to a boil in a small saucepan.
- Step 4 Flip to the other side and sear for another 4 minutes. The fat side should stay up for the remainder of the cook time. You almost always want to cook the brisket with the fat side up. As the roast cooks, the fat melts and runs down the sides of the meat to baste It, which keeps it moist.
- Step 5 After both sides are seared, turn off the heat. Season the top of the pot roast with your additional salt and pepper, adding the peppercorns and bay leaf, then nestle the onions, garlic, and carrots around the roast.
- Step 6 Cover with the boiling water, cover your pot and place in the oven. Roast for 2 hours, then remove from the oven and add the potatoes. Place back in the oven for 1 more hour.
- Step 7 After 3 hours, remove the roast and trim the top layer of fat. Then slice and serve!
I'm Amanda - a Mom, chef & blogger with a wholehearted approach to cooking and life. Things are always a little crazy around here with two toddlers underfoot, but nothing brings me greater joy than welcoming you into into my kitchen (and our home)! Learn more about me 