Delightful Marshmallow Dreidels
These whimsical treats are a creative twist on the traditional Chanukah dreidel, blending visual appeal with delightful flavor! Marshmallows serve as the main component for the dreidel structure, with chocolate kisses adorning the tops, and pretzel sticks providing a sturdy handle. A quick dip in melted white or milk chocolate, followed by a sprinkle of colorful decorations, adds the finishing touch.
Ingredients:
1 bag of marshmallows
1 bag of thin pretzel sticks
1 bag of Hershey’s Kisses
1 package of white chocolate chips
1 package of milk, semi-sweet, or dark chocolate chips
Assorted sprinkles
Instructions:
Begin by lining a baking sheet with parchment paper or waxed paper.
Using separate microwave-safe bowls, melt the chocolate chips on low heat, stirring frequently to avoid burning. Once melted, set aside.
Insert a pretzel stick into each marshmallow, pushing it about three-quarters of the way in. Use the pretzel as a handle to dip the marshmallow into the melted chocolate until fully coated. Attach a Hershey’s Kiss to the top of each marshmallow, then place them on the lined baking sheet and adorn with sprinkles.
Chill the completed marshmallow dreidels in the refrigerator for 10 minutes before enjoying.
Classic Potato Kugel
Adapted from SmittenKitchen.com
This recipe serves approximately 12 people.
Ingredients:
- 1 large or 2 small yellow onions
- 3 pounds of Russet or Idaho potatoes (about 5 large), peeled
- 1/3 cup potato starch*
- 2 teaspoons kosher salt
- Freshly cracked black pepper to taste
- 3 large eggs
- 5 tablespoons olive oil, schmaltz, or preferred cooking oil
Instructions:
Preheat the oven to 350°F.
To prepare the onions, finely chop them by hand or use a food processor. For the potatoes, grate them either by hand or in a food processor, opting for longer strands if possible.
Combine the chopped onions and grated potatoes in a large bowl. Sprinkle the salt, black pepper, and potato starch evenly, mixing thoroughly with forks or your hands. Add the eggs and mix to ensure everything is coated evenly.
Heat a quarter cup of oil in a 10-inch cast-iron skillet over high heat until hot. Carefully pour the potato mixture into the skillet, spreading it evenly and gently tousling the top for texture. Drizzle with the remaining tablespoon of oil and bake for 75 to 80 minutes until golden on top and tender inside. If the top browns too fast, cover with foil for most of the cooking time.
Serve it in squares, directly from the skillet or unmold onto a dish. Kugel rewarms beautifully in a warm oven and lasts up to 4 days in the fridge or longer in the freezer. Defrost in the fridge before reheating.
Sweet Potato Latkes
From The Food Network Kitchen
Ingredients
- 1/2 medium yellow onion
- 1/2 pound Yukon gold potato (approx. 1 large)
- 1/2 pound sweet potato (approx. 1 medium)
- 2 tablespoons all-purpose flour
- 1 teaspoon kosher salt
- Pinch of cayenne pepper
- 1 large beaten egg
- Vegetable oil for frying
- 4 teaspoons light sour cream for serving
- 4 teaspoons horseradish (beet or regular)
- 2 to 3 sprigs of flat-leaf parsley for garnish
Instructions:
Start by preheating the oven to 200°F and placing a wire rack on a baking sheet inside.
Grate the onion into a large bowl and add the grated Yukon and sweet potatoes, making sure to toss them together to prevent browning. Using a clean dish towel, wring out the excess moisture from the potato mixture, then mix in the flour, salt, and cayenne before adding the egg.
Heat about 1/4 inch of oil in a heavy skillet over medium heat. In batches, drop 1/4 cup of the latke mixture into the skillet, pressing it gently to form 3-inch pancakes. Cook until golden brown, about 2 minutes per side. Once cooked, place them on the wire rack in the oven while you finish the remaining batter.
Serve the latkes warm, topped with a dollop of sour cream and a smear of horseradish, garnished with a parsley leaf.
The Menorah Martini
Ingredients:
3 ounces of vodka
½ ounce of sweet vermouth
A splash of Blue Curacao
Fresh blueberries for garnish
Chill two martini glasses and rim them with sugar.
Mixing Instructions:
In a mixing glass filled with ice, combine the vodka and sweet vermouth.
Shake well and strain into the prepared martini glasses. Top off with a splash of Blue Curacao and garnish with a few blueberries.
