Hanukkah dinner easy foods?

[linda_loo]

We are having a dinner late in the year (8 people), and I know I want to make latkes and chicken noodle soup with matzo balls (not super-Hanukkah, I know, but it is dh's favorite food). I did not grow up in a Jewish home, and I don't know what sort of shortcuts or tips there may be for preparing these things in large amounts and for saving time. MIL is a deli-kind of woman, so she is no help with this either. When I make latkes, I prepare them right before we eat them, which is a little labor intensive if you are entertaining. I know the matzo balls can sit in the broth, and so I can put them on a bit before guests arrive.

But, any other tips? How are latkes, kept warm in the oven for say 30 minutes?

Any other recommendations for foods? (we don't keep kosher, btw) I think our guests are bringing a dessert, probably jelly donuts... I don't think she'll cook sufganiot from scratch, and I know I can't manage blintzes along with latkes. I was thinking just cold cuts and some nice rolls. Or maybe sliced roast beef au jus, like in my crock pot. I could make it in the morning and keep in fridge until an hour or two before dinner, before popping in the crock pot.

(can you tell I'm a total shiksa or what?)

[wine_o_girlie]

We cook brisket overnight and that is very easy to prepare for guests. I can give you the recipe if you want to do brisket. You can even cook the brisket in advance, slice it, and freeze it. You reheat it on the day of the party.

I am totally lazy about the latkes and buy the frozen ones at Trader Joes. ;) They are really good and after one year of shredding all those potatoes and frying them myself, I got weak and switched to these.

I've made the matzoh ball soup about 2 hours before party time and just turned the heat off and left the lid on. It stays really warm for a long while. I would just turn the heat back on about 15 minutes before your guests are coming.

Kugel is easy to prepare in advance and freeze. Just put it into the oven about an hour before dinner.

[linda_loo]

Every time I have made brisket, it's been like shoe leather... so yes, if you have a good recipe, I would be happy to try it, thank you!

Wish we had a Trader Joes, but none around here. Hmmmm, dh loves kugel too, that's another idea.

[ausi2b]

Rachel Ray had a super easy latkes recipe on her show the other day. She purchased already shredded potatoes in the refrigerator section. I swear - I will never go back to grating potatoes again! I know the recipe is on foodtv.com - just search for Latkes and look for Rachel's recipe!

[nettreefrog]

If you are going to go to the trouble of making latkes, might I recommend sweet potato ones? It is basically the same recipe, but you substitute the regular potato for the yam.

Brisket is a good suggestion... but another idea is to use chicken for your soup base --and then cook the chicken in the oven.

I just ate, but thinking about these foods makes me hungry!

[linda_loo]

might I recommend sweet potato ones? It is basically the same recipe, but you substitute the regular potato for the yam.

do you use sweet potatoes or yams?

ausi2b - I will check and see if our grocery carries pre-grated potato... at that time of year, they might. I usually use my food processor for most of the grating, so I don't actually mind. But, it would certainly save time. I wonder how they keep the potato from browning? Citric acid, I suppose.

[wine_o_girlie]

Linda,

I am not necessarily a very "recipe" oriented cook, more like a little or this and a little of that so here's my best shot at recipe for the brisket. It's very easy and tender.

Overnight Brisket

1 brisket (I buy mine at Costco and it's usually like 4-5 pounds b/c the leftovers are very good for brisket sandwiches :) )
2 pkgs. Knorr brown gravy mix
1 can tomato sauce
1 medium onion cut into large chunks
Salt, pepper, and garlic to taste
1 large disposable aluminum roaster pan

Place onions in the roaster pan (I use disposable b/c it is so much easier to just throw it away than clean the pan after a party). Place brisket (fat side up) on top of onions and sprinkle both sides liberally with salt/pepper/garlic. Prepare the gravy according to the package directions. Pour gravy and tomato sauce over brisket. Cover pan tightly with foil and place in 275 degree oven overnight (I usually put it in at 10:00-11:00ish and take it out at 7:00-8:00ish). Let brisket cool a bit until you can slice it. Leave slices in pan with sauce. *At this point, you can freeze the entire pan.* If you aren't freezing it, refrigerate the pan until 1 1/2 hours before you want to serve it. Put pan back into oven at 325 degrees (with foil) until ready to serve.

P.S. I'm a total shiksa too but this is very easy and yummy!

[linda_loo]

excellent! Thanks so much for posting a tried and true recipe. I have not had luck with brisket in the past - and am looking forward to trying your recipe. Thanks a bunch!

[Katy]

Linda, I haven't checked, but make sure you peek over in the holiday forum (http://www.constantchatter.com/forumdisplay.php?f=87) to see if anyone else posted any menu ideas.

[linda_loo]

as far as i can tell, there's only 1 thread over there... and it's from july, lol. but, i bumped it up anyway. thanks for the suggestion katy!

[nettreefrog]

I just learned today that sweet potatoes and yams are not the same thing--who knew tubers could be so varied? I think that I use the words interchangeably though--but the one I mean is the sweet potato...

[meatpie]

I made this brisket recipe two years in a row and it was really good. Go to epicurious.com and read the suggestions from other cooks, though. I fiddled with the recipe a little bit.

I also made it a day in advance and then re-heated as they tell you in the directions.

MY MOTHER'S BRISKET
a 5- to 6-pound first-cut beef brisket
3 tablespoons vegetable oil
3 large yellow onions, cut into 1/2-inch pieces (about 5 cups
or 3 pounds)
2 or 3 large garlic cloves, or to taste, minced
1 teaspoon paprika, preferably Hungarian
3/4 teaspoon salt
3/4 teaspoon freshly ground pepper

Preheat oven to 375°F.
In a Dutch oven or other heavy baking pan large enough to hold brisket heat 1 tablespoon oil in oven 10 minutes. Pat brisket dry and season with salt and pepper. Roast brisket in pan, uncovered, 30 minutes.

While brisket is roasting, in a large heavy skillet cook onions in remaining 2 tablespoons oil over moderately high heat, stirring, until softened and beginning to turn golden. Reduce heat and cook onions, stirring occasionally and reducing heat if necessary, until deep golden, about 20 minutes more. Stir in garlic, paprika, salt, and pepper and cook 1 minute. Stir in 3 cups water and bring to a boil.

Spoon onion mixture over brisket and bake, covered, with lid 1/2 inch ajar, 3 1/2 hours, or until brisket is tender. (Check pan every hour and if necessary add more water.) Remove brisket from oven and let cool in onion mixture 1 hour.

Remove brisket from pan, scraping onion mixture back into pan, and chill, wrapped in foil, overnight. Spoon onion mixture into a 1-quart measure and chill, covered, overnight.

Preheat oven to 350°F.

Discard fat from onion mixture, add enough water to mixture to measure 3 cups total, and in a blender blend gravy until smooth. Slice brisket against the grain (thick or thin, as you prefer). In a large ovenproof skillet heat gravy until hot, add brisket, and heat in oven 30 minutes.

Serves 8 to 10.
Gourmet
December 1995


I also used a recipe for baked latkes. Yes, the peeling the potatoes is a nightmare, but I liked to bake them. I think it's less work than frying a lunch of them in waves.

Another idea is to make them earlier in the day and reheat on a rack set over a baking sheet in a 350°F oven, about 5 minutes.

[Candy]

Oy, I hate making latkes. I made them last year when I was 8 months PG and I swore I'd NEVER do it again! lol

Definitely kugel. I love applesauce kugel with crushed corn flakes on top. YUM! Let me know if you need a recipe.

I can't wait to try out the brisket recipes. Last time I tried brisket it came out very tough. I'm usually a pretty good cook too.

Btw Linda, your daughters have grown into such beautiful young ladies. :)