Hannukah Diet & Menu Ideas

Did you know that it takes three Jewish-American princesses to change a light bulb?

One calls an interior decorator and the other two decide what to wear…  ~ Milton Berle


Hanukkah Cooking Ideas

An Eight-Day Festival Beginning 25 Kislev

2011 = December 21


  • Fish in Potato Latke Crust with Horseradish Cream*
  1. Sprinkle the cucumber with ¼ teaspoon Kosher salt.
  2. Keep working on preparing the cream.
  3. Let the cukes stand for ten minutes.
  4. Wrap in a kitchen towel and squeeze out as much liquid as possible. Make sure the cloth you select has been washed only in unscented soap/detergent. Men’s handkerchiefs are optional.
  5. In a bowl, combine the cucumber with yogurt or sour cream, garlic, dill, and horseradish.
  6. Then pepper to taste.
  7. It shall be best to serve the cream mix at room temperature.


  • Oven Fried Smoke Salmon Croquettes


  • Fried Chicken Cutlets


  • “Classic” Hummus with Toasted Sesame-Cumin Matzos


  • “Classic” Challah*

     Try making two loaves of Mother Mary’s Onion Challah. Take two large yellow onions and cut into course chunks. Peel and quarter three large garlic cloves. Combine with one cup of onion-garlic, ½ ounce of active dry yeast, one teaspoon plus ¼ cup of granulated sugar, ¼ plus 2 tablespoons of virgin Mary’s olive oil, bust two large eggs, 2 teaspoons of ground and toasted cumin, 5 cups plus one tablespoon flour, coarse salt, oil for greasing the bowl, plastic wrap, and baking sheet, and one large egg lightly beaten with one teaspoon water for the glaze.

    1. After shaping the dough, allow it to rise in a warm draft-free place three hours.
    2. Pre-heat the oven to 350 degrees.
    3. Warm the oil, chopped onions, and garlic for up to forty minutes.
    4. Punch the dough down and divide it into six equal pieces. Roll it to form ropes about ten inches long. Braid three ropes for each loaf.
    5. Transfer it to a greased baking sheet
    6. Mix caramelized onions into the egg wash.
    7. Sprinkle with coarse Kosher salt.
    8. Bake for another 35 minutes until the loaves are golden brown.
    9. Let them cool.


  • Scallion Latkes with Scallion Dipping Brushes


  • Jerusalem Artichoke-Parsnip Latkes


* Recipes taken from Jayne Cohen’s Food Lover’s Treasury of Classics and Improvisations, Jewish Holiday Cooking.





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Posted on December 20, 2011, in Food Glorious Food & Beverages. Bookmark the permalink. Leave a comment.

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