Ask An OC Chef: Top Traditional Chanukah Recipes

Chanukah is known as the Festival of Lights and commemorates the dedication of the Holy Temple in Jerusalem. It is also a celebration of traditional recipes. Maryann Goldberg is the owner of the Kosher Bite Deli in Laguna Hills, and provides these traditional recipes for your Chanukah celebration.
 
Maryann Goldberg
Kosher Bite Deli
23595 Moulton Parkway
Laguna Hills, CA 92653
(949) 770-1818

Laguna Beach's Kosher Bite is a deli where you can find your favorite Kosher dishes like matzo ball soup and stuffed cabbage. You'll also find great pastrami here - great enough to satisfy your friends visiting from New York. Part of the reason for that is that Maryann Goldberg moved to southern California from Brooklyn. She has owned and operated the Kosher Bite Deli since 1992, and provides three good and traditional recipes for Chanukah.

Brisket

• Kosher brisket
• Salt and pepper
• Garlic powder
• Onion, thinly sliced
• Soy sauce

Directions:

1. Rinse the brisket with cold water.
2. Season the meat with the salt, pepper, and onion powder to taste.
3. Line the roasting pan with the sliced onions.
4. Place the brisket in the roasting pan.
5. Pour soy sauce to taste over the brisket.
6. Roast the brisket at 300 degrees for 20 minutes per pound.
7. Allow the brisket to cool for a couple minutes before slicing and serving.

Latkes

• 10 lbs red potatoes
• 4 large onions
• 10 eggs
• 4 cups matzoh meal
• Salt and pepper to taste
• Vegetable oil

Directions:

1. Grate the potatoes and onions together and strain them of all liquid.
2. Mix the eggs, matzoh meal, salt, and pepper in with the grated potatoes and onions.
3. Pour an inch of oil into a frying pan.
4. When the oil is hot, drop the potato mixture by the spoonful into the oil.
5. When the latke is brown on one side, turn it, and fry it until the other side is brown.
6. Drain the latkes on a paper towel.
7. Serve the latkes with applesauce.

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Soofganiyot (jelly donuts)

• 3/4 cup lukewarm water
• 2 envelopes active, dry yeast
• 1/4 cup sugar
• 4 cups all-purpose flour (plus 2 Tbsp more if needed)
• 2 large eggs
• 2 egg yolks
• 7 Tbsp unsalted non-dairy butter at room temperature
• 2 Tbsp brandy
• 2 tsp salt
• Vegetable oil
• 1/4 cup apricot or strawberry preserves
• Confectioners sugar for dusting

Directions:

1. Pour 1/2 cup of the water in a bowl.
2. Add the two packages of yeast and 1 tsp sugar.
3. Let stand for 10 minutes.
4. Put the flour in a large bowl or the mixer bowl.
5. Use a spoon to make a depression in the center of the flour.
6. In the depression, add the remaining sugar, eggs and egg yolks, butter, brandy, 1/4 cup water, and 1 tsp salt.
7. Using a wooden spoon or a dough hook, mix the ingredients at low speed until a dough forms.
8. Mix the ingredients at medium speed for another 5 minutes, scraping down as necessary. Note: If the dough is stickier than it should be, use the additional 2 Tbsp flour.
9. Knead the dough for 5 to 10 more minutes until it is smooth and easy to work with.
10. Place the dough in an oiled bowl and turn it so all of the dough is covered with oil.
11. Cover the bowl with a damp cloth, and allow it to rise in a warm place for 1 to 1-1/2 hours.
12. Roll out half the dough until it is 1/4 inch thick, dusting the dough with flour as necessary.
13. Use a cutter (2-1/2 or 3 inches) to cut the dough into circles.
14. Place 1/2 tsp of preserves onto each circle.
15. For each circle of dough, brush the edge lightly with water.
16. Place another circle on top. Note: If the doughnut becomes more oval, shape it back into a circle.
17. Dust your fingers with flour and seal each doughnut.
18. Transfer each doughnut to a floured tray.
19. Dampen a cloth.
20. Cover the floured tray of doughnuts with the cloth, and allow them to rise in a warm place for 30 minutes.
21. In a pan large enough to hold four of the doughnuts, heat the oil to 350 degrees.
22. Add four doughnuts at a time to the pan, and fry until golden brown - about 3 minutes per side.
23. Place the doughnuts on a paper towel and pat the tops dry with another paper towel.
24. Dust the doughnuts with confectioners sugar and allow them to cool before serving.

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Gary Schwind is a freelance writer covering all things Orange County. His work can be found on Examiner.com

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