With the approach of the Hanukkah season, celebrated this year from December 4 – 12, we thought it would be fun to offer some traditional Jewish
holiday recipes. At DVO, we like to celebrate with food and stories, the religion and culture of all of our families.
One of the dishes traditionally used by Jewish-Americans during this “festival of lights” is pot roast. Others are potato latke’s and sufganiot, or doughnuts. We have recipes for each and invite you to celebrate this holiday and history with some foods that may well become your family favorites.
Double Mushroom Pot Roast
1 ounce dried mushrooms
1 to 2 Tbsps. olive oil
2 large onions, chopped (about 3 cups)
Salt
4 cloves garlic, chopped
12 ounces fresh wild mushrooms (cremini, baby bella, shiitake), thinly sliced (about 4 cups), divided in half
1/4 cup flour
1 (4- to 5-pound) pot roast
2 to 3 sprigs fresh thyme
Freshly ground black pepper
1. Preheat oven to 450 degrees. Rinse dried mushrooms in cold water to remove any dirt. Place in a heat-proof vessel and pour 11/2 cups of boiling water over them. Soak for 15 minutes or until they start to soften. Remove mushrooms from liquid, squeezing them to release as much liquid as possible, and then chop. Strain liquid through a fine-mesh sieve to catch remaining grit.
2. Pour a thin layer of oil in the bottom of a large saute pan over medium-high heat, add onions and a big pinch of salt. Cover pan and cook until onions give up most of their moisture, about 10 minutes, then uncover and, stirring occasionally, saute onions until they are golden-brown, about 15 minutes. Add garlic and saute for a few moments more. Add dried mushrooms, half of the fresh mushrooms and the mushroom-soaking liquid and bring mixture to a simmer, scraping up any browned bits stuck to the bottom of the pan. Sprinkle the flour into the pan and stir to mix well.
3. Season roast all over with salt and pepper. Place in a
roasting pan just large enough to hold it (fat side up if it is a brisket). Pour contents of saute pan over meat. Nestle sprigs of thyme around the meat. Cover tightly with heavy-duty foil or a tight-fitting lid and bake for 15 minutes, then turn oven down to 300 degrees and continue cooking until a metal skewer can be easily plunged into the thickest part of the roast, 3 to 4 hours for a brisket, up to 5 hours for a thicker roast. You want the liquid in the pan to be simmering as slowly as possible -- just the occasional bubble.
4.
Remove cooked roast to a platter or cutting board and let rest until it is only warm to the touch, about 30 minutes. Scrape sauce into a saucepan, add remaining fresh mushrooms and, over medium-high heat, reduce until slightly thickened. Slice the meat across the grain and place in a smaller baking pan (it will have shrunk substantially). Pour reduced sauce over and around the sliced meat. At this point, pan can be covered and refrigerated for up to 2 days.
5. To serve, preheat oven to 350. Cover pan with foil or lid, and bake until mushrooms are tender and brisket is heated through, about 30 minutes, 40 if brisket has been refrigerated. Makes 8 servings.
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Potato Latke Recipe
Because of the great significance of oil in the story of the Chanukah or Hanukkah miracle, it is traditional to serve foods cooked in oil. Among the most popular Chanukah dishes is this recipe for delicious Potato Latkes.
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.
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Traditional Chanukah Doughnuts
An old-fashioned treat, are never quite as good when store-bought. Try homemade!
Yields: 5 to 6 dozen doughnuts
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
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; ) 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.
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