Saturday marks the beginning of Hanukkah, the eight-day Jewish holiday.
For at least the last thousand years, Jews have traditionally eaten oily foods, such as latkas, on Hanukkah. Oil is symbolic of the small jug of oil that miraculously provided fuel for the Temple Menorah for eight days.
Chef David of New York’s Prime Grill shared some recipes for the holiday. Prime Grill is a kosher steakhouse that is popular with celebrities like Bono, Demi Moore and Madonna.
POTATO LATKES W/SMOKED SALMON:
1 lb. potatoes
1/2 cup chopped onion
1 large egg, beaten
1/2 tsp. salt
1/2 tsp. to 3/4 cup olive oil
1.5 tbsp. black truffles
3 tbsp. chopped chives
1 tbsp. flour
Parve sour cream
In a large bowl, combine egg and flour and mix until there are no lumps.
Then, add potatoes, chives and truffles and salt and pepper – mix thoroughly and put into a strainer to remove excess moisture. Brown in a sautE pan on both sides for 2 minutes on each side.
Garnish w/Parve sour cream and a couple slices of smoked salmon and truffles.
APRICOT & SESAME GLAZED BEIGNETS:
2 & 1/4 tsp. active dry yeast
1.5 cups warm water
1/2 cup white sugar
1 tsp. salt
1 cup Coffee Rich non-dairy creamer
7 cups flour
1/4 cup margarine
1 qt. Vegetable oil for frying
In a large bowl dissolve yeast in warm water. Add sugar, salt, eggs, coffee rich and blend well. Mix in 4 cups of flour and beat until smooth. Add the margarine and then the remaining 3 cups of flour. Cover and chill for up to 24 hours.
Roll out dough 1/8” thick. Cut into 2 1/2” squares. Fry in 360-degree oil. If beignets do not pop up; oil is not hot enough. Drain onto paper towels. Dip in Apricot preserves, then into sesame seeds.
For more information on Prime Grill, click here.
-- Terri MacLeod
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