nryz.com   Holidays   Shabbat   Chabad-houses   Chassidism   Subscribe   Calendar   Links B"H

High-Holidays   |   Chanukah   |   Purim   |   Passover   |   Shavuot

Chanukah   |   19 Kislev   |   Chanukah-Guide Map



   
Introduction

The History of Chanukah

The Menorah Files

How to Celebrate Chanukah

   Menorah

Dreidel

Recipies

Customs

Stories

Thoughts on Chanukah

Q & A

Letters From the Rebbe

Children's Corner

The Significance of Chanukah

 
 Dreidel Customs


Potato Latke Recipe

Because of the great significance of oil in the story of the Chanukah miracle, it is traditional to serve foods cooked in oil. Among the most popular Chanukah dishes is this recipe for delicious Potato Latkes.

Ingredients:

5 large potatoes peeled
1 large onion
4 eggs
1/3 cup matzo meal
1 teaspoon salt
1/4 teaspoon pepper
1/3 cup oil for frying

Grate potatoes and onion on the fine side of grater, or in food processor or through blender with a little water added to it. Add eggs and mix well. Add matzo meal and seasoning and mix well. Heat oil in frying pan, then add mixture one tablespoon at a time into frying pan. When golden brown, turn over and brown on other side.


Traditional Chanukah Doughnuts

An old-fashioned treat, are never quite as good when store-bought. Try homemade!

Ingredients:


1 ¾ ounces fresh yeast
1 ½ cups warm water
1 Tbsp. sugar
3 eggs
½ cup oil
½ cup sugar
½ cup non dairy creamer
1 tsp. Vanilla extract
1 tsp. Grated lemon peel
6 to 7 cups of flour

Also:

Oil for frying
Confectioners' sugar

Use: 2-quart pot

Yields: 5 to 6 dozen doughnuts

In a large mixer bowl: place eggs, oil, sugar, nondairy creamer, vanilla, and grated lemon peel. Add yeast mixture; add flour until soft dough is formed. (Dough need not be dry; it should be softer than challah dough.) Knead for a few minutes. Cover and allow until doubled in bulk, about 1 to 1-½ hours.

Roll out dough ½-inch thick on floured surface. Cut out circles with a doughnut cutter.

Place 2 or 3 inches oil in a 2-quart saucepan and heat over a medium flame until hot. Place four doughnuts at a time in the oil. Brown on one side and then on the other. Remove with slotted spoon. Drain and cool on paper towels. Dust with confectioners' sugar.

Note: To test if dough is ready for rolling, place a small piece in a glass of water-if the dough floats to the top, it is ready.

 Dreidel Customs



Current
  • Daily Lessons
  • Weekly Texts & Audio
  • Candle-Lighting times

    613 Commandments
  • 248 Positive
  • 365 Negative

    PDA
  • iPhone
  • Java Phones
  • BlackBerry
  • Moshiach
  • Resurrection
  • For children - part 1
  • For children - part 2

    General
  • Jewish Women
  • Holiday guides
  • About Holidays
  • The Hebrew Alphabet
  • Hebrew/English Calendar
  • Glossary

    Books
  • by SIE
  • About
  • Chabad
  • The Baal Shem Tov
  • The Alter Rebbe
  • The Rebbe Maharash
  • The Previous Rebbe
  • The Rebbe
  • Mitzvah Campaign

    Children's Corner
  • Rabbi Riddle
  • Rebbetzin Riddle
  • Tzivos Hashem

  • © Copyright 1988-2009
    All Rights Reserved
    nryz.com