Night Bright Hanukkah

Jewish people celebrate Hanukkah, a holiday honoring the Maccabees' victory over King Antiochus, who forbid Jews to practice their religion. For eight nights, Hanukkah is celebrated with prayer, the lighting of the menorah, and food. A menorah has nine candles, a candle for every night, plus a helper candle. Children (and adults) play games, sing songs, and exchange gifts.

 

Ironically, my first recollection of Hanukkah was in elementary school. I remember my teacher herded us into the staff kitchen one cold afternoon. We piled around her as she donned an apron and said, "Today we're going to make latkes for Hanukkah." She began telling us the story of the miracle of oil as she grated the potatoes and onions. She squeezed out the liquid and mixed in the matza meal, and eggs. We strained our necks in delight as she spooned the yummy mixture in to the pan of hot oil. 

Finally a steaming pile of golden goodness were ready for us to sample. We each got a plate and a choice of sour cream or apple sauce (or both) for our latke topping. Smiles and cheers all around as we lined up for more. Thank you Mrs. Honikman, I'll never forget your delicious latkes and the story of Hanukkah.  

 

Hot & Crispy Hanukkah Potato Latkes 

2 cups peeled and shredded potatoes

1 small onion, grated

3 eggs, beaten

2 tablespoons all-purpose flour or matza meal

1 1/2 teaspoons salt and 1/2 tsp freshly ground black pepper

1/4 cup vegetable oil and 1/4 cup melted butter for frying

Place the potatoes in a cheesecloth and wring, extracting as much moisture as possible.
In a medium bowl stir the potatoes, onion, eggs, flour/matzo meal and salt and pepper together.
In a large heavy-bottomed skillet over medium-high heat, heat the oil until hot. Place large spoonfuls of the potato mixture into the hot oil/butter, pressing down on them to form 1/4 to 1/2 inch thick patties. Brown on one side, turn and brown on the other. Let drain on paper towels. Serve hot with sour cream and/or apple sauce.

Sugar Cookies

• 2 sticks unsalted butter, room temp
• 1 C sugar
• 1/2 tsp salt
• 1 egg plus 1 yolk
• 2 tsp vanilla extract
• 2 1/2 C. flour

With mixer, cream butter, sugar and salt. Add yolk then whole egg and vanilla. Add flour until fully mixed in. Divide dough in half and wrap in plastic wrap. Refrigerate for 1 hour or up to 2 days.

Preheat oven to 375°F

Remove dough from fridge and allow to warm up about 10-15 minutes and roll to 1/4 in thick. Cut dough into desired shapes. Bake on a lined or greased cookie sheet for 8-10 minutes.

Cool to room temperature and store in an airtight container.