LIFESTYLE

Hanukah

December 16, 2015

Well, I’m a sucker for any holiday that I get to eat delicious foods, and this year’s Hanukah was a complete success in the kitchen (minus the challah not rising to it’s full potential). This year, I made latkes, mom’s kugel, challah, and rugelach. In my humble opinion, latkes truly rate as one of Hanukah’s miracles.

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Lacy Latkes

  • 4 medium Idaho potatoes
  • 2 eggs
  • peanut oil
  • fresh chopped chives
  • fresh chopped tarragon
  • lox or caviar
  • creme fraiche
  • applesauce
  • salt and pepper

Scrub potatoes under hot water before steaming for about 20 minutes until the potatoes are almost but not quite cooked. Let cool uncovered; the potatoes must be thoroughly cold before you grate them. Grate onto a paper towel to try to absorb more liquid and then toss lightly with a sprinkling of salt and pepper and the eggs. Heat a cast iron pan with 1/8 inch of  oil and scoop o 2/3 cup of grated potato mixture into skillet. Cook for about 4 minutes each side. Transfer to a paper towel lined plate and serve with favorite toppings.

Mom’s Kugel

  • 12 oz egg noodles
  • 1/2 cup butter
  • 2/3 cup sugar
  • 1 cup sour cream
  • 4 eggs, beaten
  • 1 cup milk
  • 1/2 teaspoon salt
  • 1/2 cup raisins (soaked in hot water and drained)
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg

Cook egg noodles and then drain with cold water. Mash together butter with sugar, and then add remaining ingredients. Pour into buttered 2 quart mold and bake at 375 for 45 minutes.

 

 

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