Hanukkah is one of my favorite holidays, a time that inspires joy and reflection.
There are several reasons why I especially love this holiday. First, the eight days of celebration and gift-giving allow my kids to truly focus on and enjoy each gift they open, rather than being overwhelmed by a large pile of toys. Second, we get to enjoy delicious fried potatoes and donuts. And third, I LOVE blue and gold, so it is an invitation to bake beautiful sugar cookies.
Below are a few Hanukkah traditions we’ve carried through every year as a family:
David’s Latkes
My late father-in-law David made the best latkes – thin and crispy potato pancakes. My husband Jeff has carried on the tradition and is now our resident latke artist. Latkes are traditionally served with applesauce or sour cream, but if you want to be a little extra they are amazing with crème fraîche and caviar or roe.
Ingredients:
- 1 yellow onion
- 3 large russet potatoes
- 1 Tbs flour
- 1 large egg
- 1 Tbs garlic powder
- 1 Tbs salt
- A high-heat oil for frying (avocado oil, vegetable oil, etc.)
Recipe:
- Peel and finely grate the onion and potato.
- Remove excess liquid by either squeezing in a clean tea towel or placing the mixture in a strainer and letting the water drip out into a bowl.
- Mix in the flour, egg, garlic powder, and salt.
- Heat up about a ½ inch of oil in a frying pan.
- Add a few tablespoons of mixture to the hot oil and flatten it out with the back of the spoon.
- When it starts to brown around the edges, flip to fry the other side. Once brown and crispy, remove to a paper towel-lined tray and sprinkle with salt while it is still hot.
- Serve immediately with applesauce, sour cream, or creme fraiche (and caviar if you are super extra).
Sugar Cookies
IMHO, the best baking tips and recipes are from Sally’s Baking Addiction. I’ve been using her sugar cookie recipe for years and it never fails. There are a lot of great tips on this page, but in case you have diagnosed yourself with adult ADHD and won’t read all of those instructions here are the most important tips:
- Cream the butter and sugar together until it is light and fluffy.
- Use room temperature ingredients or it will seize up the dough.
- Roll out your dough onto parchment or silicone baking sheets and THEN chill it – cut your cookies from the chilled dough. The key to sugar cookies holding their shape is to bake them cold.
Frosting
I know that royal icing makes beautiful cookies, but I really don’t like the taste and I want people to devour these cookies. I use this basic buttercream recipe that dries hard enough that the decorations should survive stacking.
Ingredients:
- 1 stick of salted butter (room temperature)
- 4 cups powdered sugar
- 2-3 Tbs whole milk or cream (room temperature)
- 1 Tbs vanilla extract
- ½ Tbs almond extract*
- Food coloring (gel is preferred)
*Switch out for other extract flavors like lemon or peppermint.
Recipe:
- Cream the butter and then add one cup of powdered sugar and 2 Tbs milk while mixing on low speed.
- Once fully incorporated, continue to add the remaining sugar bit by bit while mixing at a low speed. I like to use a large spoon to maintain control while adding it in.
- Add in the extracts and mix until fully incorporated.
Add food coloring and then decorate your cookies. - If it is too thick, add the remaining tablespoon of milk.
- Taste and add more extract if needed to achieve your desired taste.
- Add food coloring, and then you’re ready to decorate your cookies.
Hanukkah Cheeseplate
Cheese is great any day of the year, and Hanukah is no exception. As always, make sure your cheese and meats are sliced or crumbled so they are easy for guests to help themselves to, and have a mix of hard and soft cheeses. Add in lots of fun extras like dried blueberries, pickles, olives, rosemary almonds, gelt (chocolate coins), or even a few (clean) plastic dreidels.
