Traditional Hanukkah Recipes
Lisa Grentz, MS, RDN, CD/LDN, FAND
Winter holidays are truly a wonderful time of year. This month we will feature recipes inspired by Hanukkah, Christmas, and Kwanzaa. All of the recipes are either drinkable, dissolvable, or super soft so that new eaters can partake in family celebrations.
When most people think about the holidays, they think about gathering with loved ones to laugh at old stories while sharing delicious holiday foods. For our GIE friends celebrating the Festival of Lights, we hope your gatherings are light with laughter as you reminisce and play games while enjoying traditional latkes and sipping hot chocolate.
From our GIE home to yours, chag sameach!
Gelt Hot Chocolate
Yield: 8 cups
¼ cup cocoa powder
1 can (14-ounce) sweetened condensed milk
5 cups whole milk
1 cup heavy cream
2 tsp. pure vanilla extract
12-ounce bag semisweet chocolate chips
Garnish: mini marshmallows, whipped cream, and blue sprinkles
Instructions
Place the cocoa powder, milks, heavy cream, vanilla extract, and chocolate chips in a slow cooker. Stir to combine. Cook on low for 2 hours, or until chocolate has melted. Give it a stir periodically while melting. Turn the slow cooker to the warm setting and serve.
Garnish with marshmallows, whipped cream, and/or blue sprinkles if desired.
Classic Latkes
Yield: 8 latkes
1-pound Yukon gold potatoes, shredded
1 small onion, peeled and grated
1 large egg
2 Tbsp. matzo meal (or can substitute with unseasoned breadcrumbs or almond flour)
1 tsp. kosher salt
¼ tsp. ground black pepper
½ cup chicken schmaltz (or can substitute with melted butter or olive oil)
Applesauce and sour cream for serving
Instructions
Add the shredded potatoes and onion to a cheesecloth or towel and squeeze out as much liquid as possible. Add the shredded potato and onion to a large bowl and set aside.
In a small bowl, whisk together the egg, matzo meal (or breadcrumbs or almond flour), salt, and pepper. Pour mixture over potatoes and onion and toss until evenly combined.
Add schmaltz (or oil) in a skillet and preheat pan over medium-high heat. Place approximately ¼ cup of latke batter into the pan and use the back of the measuring cup to press on the mixture until it flattens. Cook for 4-5 minutes, or until golden brown. Flip and fry the other side for 4-5 minutes, or until golden brown. Remove from skillet and transfer to a paper towel lined plate to drain. Repeat this cooking process until you run out of batter. Serve immediately with applesauce and sour cream while latkes are hot and crispy or transfer latkes to a baking sheet to hold in a warm oven while you make the rest of the latkes.