Happy Chanukkah (Hanukkah, Chanukah, Hanukah) Everyone!
In this Resource Guide, we have everything you need to create a meaningful holiday celebration. Here’s a great video from the Boulder JCC to get you in the mood. It’s from 2011, an oldie but a goodie!
Just for kicks, we found Sixteen ways to spell Hanukkah
For the record:
Chanukah : 3,390,000 hits.
Hanukah : 862,000 hits.
Hannukah : 677,000 hits.
Chanuka : 335,000 hits.
Hanuka : 192,000 hits.
Channukah : 128,000 hits.
Chanukka : 116,000 hits.*
Hanukka : 86,300 hits.
Hannuka : 51,400 hits.
Hannukkah : 37,300 hits.
Channuka : 33,600 hits.
Xanuka : 992 hits.
Hannukka : 686 hits.
Channukkah : 508 hits.
Channukka : 489 hits.*
Great ideas on Chanukkah from Hazon
The True Meaning of Chanukah
NY Times Op-Ed by Hilary Leila Krieger of The Jerusalem Post
Teaching the real meaning of Chanukah
Add Meaning to Chanukah
To Gift or Not to Gift
Eight Steps to a Meaningful Hanukkah
Making Chanukah Meaningful
A Boulder Take on Hanukkah
Matisyahu Miracle Video
Maccabeats – All About that Nes
Maccabeats Version – Matisyahu Miracle
Shir Soul Haunkkah Medley
For a listing of Chaunukkah events, please see the Boulder Jewish News.
Why Theme Nights?
4th Night for Philanthropy
Fried Food Night
Share in Diversity Night
Light on the Darkest Night of the Year
Latkes – Regular Potatoes with Variations
- Shred your potatoes in a food processor. If you don’t have one, it’s probably a very good investment.
- According to Epicurious.com, the starchier the potato, the better the latke. They recommend Yukon Golds.
- To bake, to fry, that is the question. After experimenting with bake before fry, bake only and fry before bake, our testers suggest fry then bake to get perfectly cooked latkes every time. When you are heating your oil, put the oven on 250-300 (higher if you are serving fairly immediately, lower if you are waiting to serve). Put as many cooling racks (the ones you use for cookies) on a baking sheet and put the baking sheet in the oven. As your batches are done, place them on the cooling racks.
- According to Allrecipes.com, once your potatoes are shredded, wring them out in cheesecloth.
- According to Susan Rona, the best way to freeze latkes is to bake them and place them directly on foil (do not blot on paper towels). Once you remove them from the freezer, preheat oven to 400 and bake in a single layer on a cookie sheet. Then, you can place on paper towels to remove any excess oil.
Basic Potato Latke
1 pound potatoes
1/2 cup finely chopped onion
1 large egg, lightly beaten
1/2 teaspoon salt
1/2 to 3/4 cup olive oil (Editors note: do not use extra virgin olive oil. You can also sub olive oil for safflower oil)
Accompaniments: sour cream and applesauce
Peel potatoes, chop and shred in a food processor or coarsely grate by hand, transferring to a large bowl of cold water as grated. Soak potatoes 1 to 2 minutes after last batch is added to water, then drain well in a colander. (Will keep the mix from turning brown.)
Spread grated potatoes and onion on a kitchen towel and roll up jelly-roll style. Twist towel tightly to wring out as much liquid as possible. Transfer potato mixture to a bowl and stir in egg and salt.
Heat 1/4 cup oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 4 latkes, spoon 2 tablespoons potato mixture per latke into skillet, spreading into 3-inch rounds with a fork. Reduce heat to moderate and cook until undersides are browned, about 5 minutes. Turn latkes over and cook until undersides are browned, about 5 minutes more. Read more at: http://www.foodnetwork.com/recipes/potato-latkes-recipe2.html?oc=linkback
Now for the variations
21 Crazy and Delicious Latkes
Cheesy Herb – Add 1/2 cup shredded parmesan cheese, basil and oregano.
Spicy – add chili powder and cumin
Latkes – Sweet Potato with Variations
1 lb sweet potatoes
1 inch piece fresh, or 2 Tbsp powdered ginger
1/2 cup flour
1 Tbsp sugar
1 tsp salt
1/2 cup milk
1 tsp baking powder
Shred sweet potatoes and mix with ginger. Mix all other ingredients together into a batter, then mix in the shredded potatoes. Fry in 1/2 inch of oil. About 1/3 cup of batter makes one latke.
Basic recipe from this hilarious post on the Jew and the Carrot
Now for the variations:
Instead of ginger, add cinnamon, nutmeg, and allspice.
For a delicious Indian twist, add curry, coriander, cardamom and cinnamon. Can serve with apple chutney vs. applesauce:
4 granny smiths, chopped
1 tsp cinnamon
1/2 tsp ginger
2 shallots, sliced thin
2/3 cup currants
1/4 cup apple cider vinegar
1/4 cup water
1/4 cup orange juice
Simply place all ingredients in a medium size heavy pan.
Bring to a boil, then reduce to a simmer for 45 – 60 minutes, or until soft.
To add a little fruit to your diet, add shredded apple, raisins or finely chopped dates to the mix.
Also from the Jew and the Carrot
1 large sweet potato (yam), peeled and grated
1 medium onion, grated
1 c walnuts, coarsely chopped
1 T sage
1/2 c flour, or 1/4 c flour and 1/4 cup whole wheat flour, or 1/4 c flour and 1/4 c cornmeal
5+ eggs, beaten (editors note, this seems like way too many eggs. I would start with one then add more as needed to hold the batter together)
1 T salt plus more to taste
1/2 T ground black pepper, to taste
butter or margarine (optional)
Tip: To speed up the chopping, I chop the nuts in the food processor, then grate the sweet potato and onion in the food processor without cleaning the bowl.
1) Combine grated sweet potatoes, onion, walnuts, sage, salt, and pepper in a large bowl. Toss thoroughly.
2) Stir in the eggs. Mix well until mixture looks uniformly slick. Add another egg if necessary for batter to hold together.
3) Heat 1 T oil and 1 T butter or margarine (or 2 T oil) in a skillet. Use an ice cream scoop to scoop out batter. Fry 1-2 minutes/side.
4) Drain on towels (clean dish towels or paper towels).
5) Repeat as necessary, keeping early batches crisp in the oven on a 300-degree baking sheet.
6) Serve plain, or with applesauce and/or lowfat sour cream. Try sprinkling a little nutmeg and/or black pepper into the applesauce.
Donuts and Other Fried Things
2 cups all-purpose flour, plus more for dusting the baking sheet and rolling out the dough
1/4 cup granulated sugar
1 (1/4-ounce) packet active dry yeast (2 1/4 teaspoons)
1/2 teaspoon fine salt
2 large egg yolks
3/4 cup warm whole milk (105°F to 115°F)
2 tablespoons unsalted butter (1/4 stick), at room temperature
6 cups (1 1/2 quarts) vegetable or canola oil, for frying, plus more for coating the bowl
2/3 cup smooth jam or jelly
Powdered sugar, for dusting
Total Time: About 1 hr 15 mins, plus 2 hrs rising time
Active Time: 1 hr 15 mins
While latkes are the snack most commonly associated with Hanukkah, sufganiyot are more commonly consumed in Israel. We can see why, because they are addictive and don’t leave the house as smelly.
Special equipment: You will need a 2-inch round cutter. If you don’t have one, you can use a drinking glass of the same size.
You will also need a candy/fat thermometer, as well as a 12- to 18-inch pastry bag fitted with a 1/4-inch round tip to fill the donuts with jam or jelly.
Game plan: When deep-frying, make sure the oil stays at a constant temperature, adjusting your stove’s heat as necessary.
For Foodies from Food and Wine Magazine – more fried recipes than you could want in an evening
From Children’s Holiday Kitchen – with ideas on how kids can help
Gluten-Free, Dairy-Free, and Other Healthy Modifications
Gluten-Free – all of the recipes in our research call for substituting the flour or matzah meal with a gluten free flour mix. Nothing earth shattering there.
Here are 10 Gluten-Free Latke Recipes
Dairy-free – latkes are traditionally dairy free and fried in peanut oil, safflower oil or olive oil (not extra virgin)