CHANUKAH RECIPES


Classic Potato Latkes

2 pounds russet potatoes (8 medium potatoes), peeled
1 medium yellow onion
2 large eggs, beaten
½ cup matzo meal
2 tsp. kosher salt
½ tsp. cracked black pepper
Vegetable oil for frying

1. Grate potatoes and onions in food processor using shredding blade. Place mixture in strainer over bowl and squeeze out extra liquid. Reserve liquid. Wait 2–3 minutes until water rises to top and separates from starch. Starch will be on bottom of bowl. Pour water out and use starch in step 2.

2. Place strained potatoes in medium bowl. Fold in eggs, matzo meal, salt, pepper and reserved potato starch. Mix well.

3. In heavy skillet over medium heat, heat vegetable oil. Oil should be about 1 inch deep.

4. Form ¼-cup potato mixture into pancakes and slide gently into oil. Cook 6–8 minutes until golden on one side. Flip and cook another 6-8 minutes. Drain pancakes on paper towel. Serve hot immediately, or freeze. Reheat in 400 degree oven for 10-12 minutes until heated through.


Basic Sugar Cookies (makes about 4 doz.)

¾ cup butter or margarine
1 cup sugar
2 eggs
1 tsp. vanilla extract
2 ½ cups flour
1 tsp. baking powder
1 tsp. salt

1. Preheat oven to 400 degrees

2. Cream butter and sugar together until mixture is light yellow in color.

3. Add eggs and vanilla.

4. Blend in flour, baking powder, and salt. Cover and chill 1 hour.

5. On lightly floured board, roll out dough -- thin for crisp; thicker for soft.

6. Cut out desired shapes with cookie cutters. Lift cookies with spatula onto ungreased cookie sheet.

7. Bake 6-8 minutes until very light brown.

Notes:

To make icing, mix one box (1 lb.) confectioners sugar with 5 Tbsp. meringue powder and ½ C water.

To make tiny “gelt cookies”, use soda bottle top as cookie cutter


Pretzel Stars (no baking required)

6 ounces semi-sweet chocolate
1 Tbsp. vegetable shortening
Pretzel sticks

1. In medium saucepan, melt chocolate over low heat. Stir in shortening.

2. Let cool for a few minutes.

3. Stir in pretzel sticks until well coated with chocolate. Arrange on waxed paper sheets, forming six-pointed stars. If desired, sprinkle with colored sugar or tiny nonpareils.

4. Chill about 1 hour.