Hanukkah meal

SHEBOYGAN COUNTY — Sheboygan has a very large German cultural influence—but not a ton of traditional Hanukkah food options, leaving people to making them on their own. But not to worry, we're here to help!

With large gatherings much less likely this year, many families and households may be trying their hand at making their first Hanukkah meal.

From simple latkes to trying your hand at Hanukkah honey balls, here are four recipes for you to pin to your fridge this Hanukkah. 

Easy potato latkes 

Directions courtesy of Good Housekeeping — Find the full recipe here

  1. In large bowl, whisk together eggs, 1 teaspoon salt and 1/4 teaspoon pepper.
  2. In food processor fitted with large grating disk (or on large holes of box grater), grate potatoes and onions. Add to bowl with eggs and toss to combine. Stir in matzo meal.
  3. Heat 2 tablespoons oil in large skillet on medium. Gently drop 5 large spoonfuls potato mixture (about 1/4 cup each) into skillet. Flatten to create even pancakes and cook until browned and crisp, 4 to 6 minutes per side; transfer to wire rack or paper towel–lined plate.
  4. Repeat with remaining potato mixture, adding more oil to skillet as necessary (when getting near the end of potato mixture, strain and discard any liquid at bottom of bowl).

Want to jazz them up? Try any of these recommended topping combinations:

  • Horseradish sour cream, dill and pomegranate seeds
  • Green apple, scallions and pepper
  • Beets, goat cheese and lemon zest
  • Hard-boiled egg, capers and parsley
  • Sautéed onions and whole-grain mustards
  • Sautéed apple and thyme

Slow-cooker brisket

Directions courtesy of Good Housekeeping — Find the full recipe here

  1. Season brisket with 3/4 teaspoon each salt and pepper; add to large slow-cooker bowl along with crushed tomatoes and garlic. Cover and cook on low 10 hours in slow cooker or Instant Pot, or until very tender.
  2. About 25 minutes before meat is ready, on large rimmed baking sheet, toss red onion and yellow onion with olive oil and 1/4 teaspoon salt. Roast at 425°F 20 minutes or until browned. Top brisket with roasted onions and finely chopped parsley.

Sufganiyot (jelly donuts)

Directions courtesy of Good Housekeeping — Find the full recipe here

  1. In small bowl, microwave milk until 100°F to 110°F (warm to the touch). Stir in yeast and granulated sugar. Set aside until frothy, about 5 minutes. Transfer to large bowl of electric stand mixer. Add eggs; beat gently by hand to combine. Add butter and salt, mixing to combine (don’t worry if some lumps of butter remain).
  2. Add lemon zest and half of flour, stirring to form dough. Gradually add remaining flour; then, using electric stand mixer fitted with dough hook, knead on lowest setting 5 minutes (dough will be sticky).
  3. Lightly oil large bowl; transfer mixture to bowl. Cover with damp towel and set aside to rise at room temp until doubled in size, 1 to 1 1/2 hours or overnight in refrigerator (can freeze overnight at this point).
  4. Lightly oil large baking sheet. Lightly flour work surface, turn dough out and lightly dust top with flour; press or roll until 1/2 inch thick. With floured 2 1/2- to 3-inch round cutters, cut out dough and transfer to prepared baking sheet. Gather scraps into ball. Repeat rolling and cutting out rounds. Cover rounds lightly with damp towel; let rise until puffed, 30 minutes.
  5. Meanwhile, place cooling rack over another baking sheet. Heat oil in large, deep saucepan to 350°F to 360°F on deep-fry thermometer. Working with 3 to 4 donuts at a time, carefully transfer to hot oil and cook until golden brown, about 1 minute per side. Use large slotted spoon to transfer donuts to cooling rack; let cool. Transfer to bowl with confectioners’ sugar and toss to coat.
  6. Fill large piping bag fitted with 1/2-inch round tip with jam. Cut narrow slit in side of each donut. Push tip into each slit and gently squeeze in jam until it just comes out of hole.

Hanukkah Honey Balls

Directions courtesy of Good Housekeeping — Find the full recipe here

  1. In medium saucepan, combine butter, water, sugar and salt. Bring to a boil, stirring occasionally, to melt butter. Remove from heat and stir in flour. Return mixture to medium and cook, stirring constantly, until it pulls away from side of pan and forms ball of dough, 1 to 2 minutes.
  2. Transfer hot mixture to bowl of electric mixer. Using paddle attachment on low speed, beat 1 minute to cool slightly. Beat in eggs 1 at a time (dough will be smooth and shiny). Transfer mixture to large pastry bag fitted with large star tip.
  3. Set wire rack over baking sheet or layer of paper towels. Heat 2 inches oil in medium pot to 350°F. Working in 4 or 5 batches, squeeze 1-inch-long pieces of dough into oil, using knife or scissors to help cut off. Fry until puffed and golden brown, 4 to 5 minutes. With slotted spoon, transfer to wire rack to cool; repeat with remaining dough.
  4. Meanwhile, in measuring cup, combine honey, orange blossom water, and cardamom; microwave on High 30 seconds. Transfer to large bowl. Once balls have cooled, transfer to bowl with syrup and toss to coat. Makes about 100.

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