Hanukkah Recipes for a Wonderful Meals with Family and Friends

Toasting nuts: Preheat oven to 500°F and place nuts on a baking sheet. Roast nuts 4-5 minutes watching constantly. Stir about half way through. Cool then chop.

Combine eggs, flour and salt until a soft dough forms.
Turn out on a floured board and knead the dough 1-2 minutes.
Shape into a ball, flatten and sprinkle it lightly with flour.
Roll dough into a rectangle about 1/4-inch thick.
With a sharp knife, cut into 1/4-inch-wide strips.
Dredge strips in flour.
Cut these into chickpea-size bits.
Dredge in flour.
Scoop up the bits in a large sifter to remove the excess flour.
Heat oil in a small saucepan and fry a handful of the bits at a time until lightly golden, stirring so they color evenly.
Drain on paper towels and cool.

Baking option: 400°F for 7 minutes.

Bring the honey to a boil, simmer over moderate-high heat 3 minutes.
Add all the dough balls, hazelnuts, lemon zest and juice.
Cook over lower heat 7 minutes.
Oil a serving platter.
Spread almonds platter and pour the hot honey mixture on top.
Let it settle for a few minutes.
When the mixture is cool enough to be handled, shape into a circle with the help of a spoon and moistened hands.
Let it cool thoroughly at room temperature.
It will harden a little.
Then break off pieces with your fingers or cut into 2-inch segments.

Preheat the oven to 350°F.

Sprinkle brisket with salt and pepper to taste.

Place it, fat side up, in a heavy roasting pan.

Sauté the red peppers and onions in the olive oil until lightly browned.

Stir in garlic, then remove from the heat and pour over brisket.

Combine the wine, water, tomato paste, and carrots.

Pour around brisket.

Cover and bake until done, about 2-1/2 hours

Take the brisket out of the pan and cool 15-20 minutes.

Cut meat on the bias (diagonally against the grain).

Place on a platter with vegetables and drizzle with the gravy.

In bowl, combine brown sugar, flour, cocoa, baking soda and baking powder, cinnamon and salt. In separate bowl, beat together egg and egg white; beat in buttermilk, coffee and oil. Make a well in sugar mixture; pour coffee mixture into well and whisk just till blended. Pour into greased 8" square cake pans. Bake in a 350 degree oven for 30 to 40 minutes or until the tester inserted into center comes out clean and cake springs back when pressed. Let cool in pan on rack for 20 minutes.

ICING: In small saucepan, combine cocoa, sugar and cornstarch. Whisk in milk until blended, then corn syrup and vanilla. Bring to boil over medium-high heat, whisking constantly, reduce heat to low and cook, whisking for 1 to 2 minutes or until thickened and glossy. Let cool for 5 minutes. Spread evenly over cake. Sprinkle with glitter if desired.