This year, Hanukkah begins on the evening of Saturday, Dec. 8 and ends on the evening of Sunday, Dec. 16.
At Bet Shalom Congregation in Minnetonka, the congregation will celebrate with a potluck dinner and service featuring the children's choir at 6 p.m. on Friday, Dec. 14. The main dish and latkes will be provided. Members are asked to RSVP by Dec. 10 and bring a side dish.
Land of 10,000 Latkes: 20s & 30s Potluck takes place at 7 p.m. on Friday, Dec. 14 at a downtown Minneapolis loft. Join 20s and 30s from across the Twin Cities to celebrate Shabbat and Hanukkah. Organizers say there's no shortage of lakes in our beautiful state, and there's no shortage of latke recipes to enjoy, from traditional potato to carrot-beet. Whip up a batch of your favorite kind, invent a new one, or visit the freezer section. RSVP by Dec. 7 to email@example.com.
Observing the Festival of Lights goes hand-in-hand with making special Hanukkah foods. Before you light the menorah, make sure you have all the ingredients for some great brisket, latke and sufganiyot. Although there are many recipes, below are a few to try during the eight nights.
Hate cooking? Visit Crossroads Deli in Minnetonka for some traditional fare.
- 3 medium/large potatoes - washed, peeled and grated
- 1 egg for every 3 potatoes
- Approximately 1/4 cup of flour per every 3 potatoes
- 1 TBS onion powder per every 3 potatoes
- 1 TBS garlic powder per every 3 potatoes
- Grate potatoes, drain off excess juices, add egg(s), flour, onion and garlic powders.
- Mix well.
- Place enough oil in a large frying pan to have approximately a half-inch of oil, or enough to cover the bottom half of the potatoes.
- Take a heaping soup spoon full of potato mixture and place in hot oil and flatten to make a pancake, approximately a quarter to a half-inch thick.
- Cook on medium heat and watch carefully as they go from being done to burnt very quickly.
- At medium heat, cook approx. 4 - 5 minutes on each side.
- Remove from pan when a medium to dark golden brown.
- Drain on paper towels then remove to plate.
- Best to use tongs to turn the latkes, so oil doesn't splatter.
Once they are ready to eat, try them with some apple sauce mixed with sugar & cinnamon, sour cream or just a sprinkling of salt.
- 1 Brisket any size
- 1 packet onion soup mix
- 1 can jelled cranberry sauce
- Orange juice
- Line deep baking pan with foil.
- Place brisket in pan.
- Dice up cranberry sauce and place on top of brisket.
- Sprinkle onion soup mix on top of brisket.
- Pour in enough OJ to cover brisket about half way.
- Cover with foil and bake at 350 until you can stick a fork in it and the fork slides out easily.
- Approx. 1 hr. per pound.
- Let cool and cut on the bias
Sufganiyot (jelly doughnuts) from chabad.org
- 2 packages yeast
- 1/3 cup sugar
- 3/4 cup water
- 1/4 cup orange juice
- 1/3 cup margarine
- 1/2 teaspoon salt
- 4 or 5 cups. flour
- 3 egg yolks
- Jelly of your choice for filling
- Powdered Sugar
- Mix water, sugar, juice, and yeast.
- Let stand 10 minutes.
- Melt margarine and add to yeast mixture.
- Beat in eggs and salt.
- Add flour, mixing and kneading by hand to form a soft dough.
- Let rise 1-1/2 hours.
- Roll dough 1/4 inch thick and cut circles (approximately 2 inches).
- Let circles rise 1/2 hour.
- Deep fry at 400° F about 3 minutes, turning once.
- Pipe in jelly and roll in powdered sugar.
TELL US: What are your favorite things to eat during Hanukkah? Do you have any special or traditional Hanukkah recipes in your family?