Hanukkah

<p><strong><img alt="" style="" src="http://a323.yahoofs.com/phugc/2MhwOqDBl2NW/photos/6876154fa0fff63c9ed302e636cead29/mr_c09c8f99170098.jpg?ug_____D_YHDPiuU" align="center" height="400" width="313"><br></strong></p><p><strong>With Hanukkah in full swing, we wondered where the tradition of lighting Menorahs – the centerpiece of the Jewish holiday home – came from and how much it costs to buy one of these antique treasures.<br></strong></p><p><strong>Prior to 1850,</strong> European Jews were excluded from joining the crafts guilds, so early Judaica was made mostly by Christian artisans. </p><p>In December, Jewish families ready menorahs — traditional nine-candle candelabra — in preparation for the eight-day Festival of Lights. Read More »

We've never been hard-up for good eats at a Hanukkah feast, but if you've misplaced mom's favorite recipes or just want to try something new,Good Housekeeping has put together a list of recipes for sweet Hanukkah favorites including gelt, several types of rugelach, palmiers and sufganiyot. We included the sufganiyot recipe below; click through for more inspiration!

Sufganiyot, the Israeli name for "jelly doughnut," is a popular Hanukkah food in Israel. GH adapted this recipe from The World of Jewish Desserts by Gil Marks, a rabbi and expert in Jewish cookery.

INGREDIENTS

1 package(s)	active dry yeast
1 teaspoon(s)	granulated sugar
1/4 cup(s)	granulated sugar
3 3/4 cup(s)	all-purpose flour
3/4 cup(s)	whole milk
6 tablespoon(s)	margarine, melted and cooled, substitute butter
1 teaspoon(s)	salt
1/2 teaspoon(s)	ground nutmeg
2	large eggs
4 cup(s)	vegetable oil, for frying
1 cup(s)	seedless red raspberry jelly, substitute other favorite jelly
	Confectioners' sugar, for sprinkling

DIRECTIONS

1. In large bowl, mix yeast, 1 teaspoon granulated sugar, and 1/4 cup warm water (105 to 115 degrees F); let stand until yeast mixture foams, about 5 minutes.
2. With wooden spoon, stir flour, milk, margarine, salt, nutmeg, eggs, and remaining 1/4 cup granulated sugar into yeast mixture until evenly blended (dough will be very sticky). Cover bowl with clean cloth towel, and let dough rise in warm place (80 to 85 degrees F) until doubled, about 1 1/2 hours.
3. With floured hands, punch down dough. Turn dough onto heavily floured surface; let rest 10 minutes. With floured hands, pat dough 1/2-inch thick. With floured 3-inch round biscuit cutter, cut out as many rounds as possible. Place rounds, about 2 inches apart, on lightly floured cookie sheets. Gently press trimmings together; press and cut as above. Cover and let rise in warm place until doubled, about 1 hour.
4. In 10-inch skillet, heat oil over medium heat until temperature reaches 375 degrees F on deep-fry thermometer. With wide metal spatula, carefully place 2 or 3 doughnuts in hot oil. Fry until golden brown, about 1 1/2 minutes, turning over once. With large slotted spoon, transfer doughnuts to wire racks lined with paper towels to drain; repeat with remaining dough.
5. When doughnuts are cool enough to handle, with small sharp knife, pierce doughnuts from 1 side almost to opposite side. Place jelly in decorating bag fitted with 1/4-inch round tip. Squeeze small amount of jelly into each doughnut through slit. Cool doughnuts completely on wire rack. Sprinkle doughnuts with confectioners' sugar to serve.

   Note: From The World of Jewish Desserts by Gil Marks. Copyright 2000 by Gil Marks. Reprinted by permission of Simon & Schuster Inc.

Related links:

• Hanukkah Sweets
• Make Perfect Potato Latkes
• Dried-Fruit Kugel
• Holiday Etiquette Tips
• How to Resist Holiday Pig-Outs
  

Reprinted with permission of Hearst Communications, Inc. Read More »

In celebration of the first day of Hanukkah, we wanted to share with you our favorite recipe for latkes – more commonly known as potato pancakes. Happy holidays everyone! Read More »

I like to think of latkes as a sort of flattened French fry—toothsome and crispy on the outside and warm and soft in the middle. But the frying that delivers these perfect results is exactly what makes latkes unhealthy. Luckily, we’ve created a healthier Crispy Potato Latke recipe that’s just as delicious as a traditional version, and easy to make too.

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Steam escapes from the open mouth of the engine's stack as we pull away from the station. Chugga-chugga-puff-puff is all we can hear as my son's nose is pressed against the glass with the force of gale wind. With every ounce of his being given to this moment, it seems nothing could pry him away. We smile and breathe in his joy, thankful for this atypical holiday gift and the other ones like it. Read More »