Eight Nights Of Chanukah with Rodef Shalom

Hanukah , Hanukkah , Hanuka, Hanukka,
Chanukah , Chanukkah , Chanuka, Chanukka
So How Do You Spell It Anyway?
by Lauren Cahn, Reader’s Digest (rd.com)
There is no right way to spell Chanukah . That’s because it’s a Hebrew word, and Hebrew uses an entirely
different alphabet and includes some entirely different sounds from the English alphabet. Spelling the word in
English involves the process of “transliteration,” which means changing the letters of a word into the most closely
corresponding characters of another language. Transliteration is an imprecise art, at best, and Chanukah presents
at least two examples of why:
● The first sound is not actually “ha,” which involves expelling a puff of air from the mouth while the
tongue stays out of the way. Rather, it involves placing the rear of the tongue lightly on the roof of the
mouth, which creates a sound that is not spellable using the English alphabet. Some try by spelling the
first sound as “Cha.” Others feel that the “ch” can be confused with the “Ch” in Christmas or in lunch.
● The “k” sound toward the end of the word is easily spelled with a single “k,” but some prefer to spell it
with “kk” in order to distinguish it from any English words (which have no “kk”).
www.rodef-shalom.org

Eight Chanukah Crafts
1. Toilet Paper Menorah
by etsybaby.blogspot.com
You will need:
8 Toilet Paper Rolls and 1 Paper Towel Roll
4 sheets Blue craft paper, 1 sheet white craft paper
2-4 sheets yellow (and/or red or orange) tissue paper
Glue and decorations of your choosing.
2.Recycled Dreidel Garland
by mericherry.com
Cut construction paper and glue around tubes. Allow
to dry. Glue together tubes. (Shamash doesn’t have to
be in middle. Stuff tissue into each tube. Glue is
optional. Glue on any other decorations you choose.
3. Well Plated Menorah
by Sara Rivka Dahan, creativehjewishmom.com
Create a cardboard template of a dreidel and trace
them onto recycled shopping bags. It feels so good
to reuse paper bags. Cut out the dreidel shapes. Put
out different scraps of paper, scissors, glue and
markers to make characters from the dreidels.
Attach the dreidels together with the bag handles
and tape on the back of the garland.
4. Chanukah Tissue Paper Sun Catchers
by Rebecca Porcello, Coyne PR
Decorate nine clothespins as candles. Fold 3 paper
plates in half. Cut slits halfway down two plates
(rounded side) and slide the third plate into them. Clip
on your “candles”. You can “light” your menorah by
adding a clip each night.
Supplies: craft sticks and tissue paper, beads, wire (or pipe
cleaners), glue.
Use 6 craft sticks to create each shape. Glue sticks and
allow to dry. Then glue on overlapping tissue paper.
Allow to dry. Poke a hole and twist on wire securely.
Bead and make a loop on top. Hang and enjoy!

5. Jar Art
by Janna Oberdorf, parents.com
6. Acorn Spinners
by Janna Oberdorf, parents.com
A few snips are all it takes to create these repeating patterns
for these Chanukah crafts. Even with sloppy edges, they’ll
create a pretty glow for your family’s celebration.
Supplies: ​recycled jars, tissue paper in a range of
colors, mod podge or any decoupage medium, Gloss
looks great!
How To:​ Cut shapes from a few layers of tissue paper
at a time, and decoupage to your clean jars with
decoupage medium. Set aside to dry and brush on an
extra protective coat. Use them to decorate your
holiday table or give as gifts for Chanukah!
What You'll Need: Acorn shells, modeling clay in different
colors, matches.
What To Do: Shape a small piece of the modeling clay
into an elongated ball, and stuff the clay into the acorn
shell, giving it a little shape at the top. Place a match
in the center of the modeling clay and let it dry.
7. DIY Stacked Candles
by Janna Oberdorf, parents.com
With a simple process and kid-friendly steps, you can transform a bag of wax
and colorful crayons into pretty candles. These instructions make three or four.
You'll Need: Soy wax flakes, wide-mouth half-pint Mason jar, crayon, fine
microplane grater, wooden skewers, silicone mold, tabbed candlewicks.
What To Do:
1. Add ¼ cup wax flakes to Mason jar. Microwave for about 60 seconds, or until wax is liquefied. Remove the paper from
one crayon and grate into the wax. Stir well with a skewer. Pour into one cup of the mold, filling about ½ inch.
2. Add 2 Tbs. more wax to jar and melt for 30 to 45 seconds in microwave, or until it’s liquid. Let cool for about a minute.
Pour into another cup of the mold, filling t ½ inch. Repeat diluting, melting wax, and filling cups until the mold is filled.
3. When wax begins to solidify and turn opaque, poke the flat side of a skewer through the center and remove. (This will
happen at different speeds for each cup you poured, so keep an eye on them as they’re hardening. Set a timer for about ten
minutes so you don’t miss the window.) Let cool completely, popping the mold into the fridge for faster results.
4. Carefully remove wax squares from mold. Use the pointy end of a skewer, twisting carefully, to open up any holes if
needed. Repeat steps 1 to 4 to make eight lighter layers.
5. For each candle, thread 4 to 5 layers onto a wick. Trim wick to ½ inch.

8. Daily Dreidels
Use the template above. Hang dreidels from ribbon. Open one each night to reveal a special surprise.

from .jewishallianceri.org
How to Light the Menorah
Step 1:​ ​Know Your Timing. You’re supposed to light the menorah just after
dark each night of Chanukah . (However, many families wait until everyone is
home together, and light it then.) On Fridays, the menorah is lit before dark to
avoid lighting on Shabbat.
Step 2:​ Find Its Spot. The menorah is meant to spread light to others and is
traditionally placed in a window, on a table or outside your door. (Just make
sure it is far from active kids and flammable materials.)
Step 3: ​Light the Shamash. The candle that is raised or in the center of the
menorah is the shamash (helper candle). It’s the one you use to light the other
candles. Light it first. (Don’t use any of the other candles to light the others.)
Step 4:​ ​Say the Chanukah Blessing. You recite the Chanukah blessing now, once the shamash is lit but before you light any
other candles.
Step 5: ​Light Right to Left, but Left to Right. There are eight candles to light. On the first night of Chanukah , place a
candle in the holder on the far right, and light it with the shamash. Then put the shamash back in its spot (leaving it lit). On
the second night, light the candle second from the right, then the candle on the far right, and replace the lit shamash. You’ll
repeat this pattern for each night of Chanukah , always lighting the newest candle first. On the eighth night, you’ll be lighting
all of the candles, starting at the far left.
Candle Lighting Blessings
Blessing 1:
Ba-ruch A-tah Ado-nai E-lo-he-nu Me-lech ha-olam a-sher ki-de-sha-nu be-mitz-vo-tav ve-tzi-va-nu le-had-lik
ner Ha-nuk-kah.
(Blessed are You, Lord our G-d, King of the universe, who has sanctified us with His commandments, and commanded us to
kindle the Chanukah light.)
Blessing 2:
Ba-ruch A-tah Ado-nai E-lo-he-nu Me-lech Ha-olam she-a-sa ni-sim la-avo-te-nu ba-ya-mim ha-hem bi-zman
ha-zeh.
(Blessed are You, Lord our G-d, King of the universe, who performed miracles for our forefathers in those days, at this time.)
Blessing 3: ​ (Recited only on the first night)
Ba-ruch A-tah Ado-nai E-lo-he-nu Me-lech Ha-olam she-heche-ya-nu ve-ki-yi-ma-nu ve-higi-a-nu liz-man
ha-zeh.
(Blessed are You, Lord our G-d, King of the universe, who has granted us life, sustained us, and enabled us to reach this
occasion.)

How to Play Dreidel
by Noam Zion, myjewishlearning.com
The Hebrew word for dreidel is sevivon, which, as in Yiddish, means “to turn around.” Dreidels have
four Hebrew letters on them, and they stand for the saying, ​Nes gadol haya sham​, meaning “A great
miracle occurred there.” In Israel, instead of the fourth letter shin, there is a peh, which means the saying
is ​Nes gadol haya po​, “A great miracle occurred here.”
Here’s how to play the basic dreidel game:
1. ​Any number of people can take part in this great game.
2. ​Each player begins the game with an equal number of game pieces (about 10-15) such as pennies,
nuts, chocolate chips, raisins, matchsticks, etc.
3.​ At the beginning of each round, every participant puts one game piece into the center “pot.” In
addition, every time the pot is empty or has only one game piece left, every player puts one in the pot.
4.​ Every time it’s your turn, spin the dreidel once. Depending on the outcome, you give or get game
pieces from the pot:
● Nun means ​nisht​ or “nothing” [in Yiddish]. The player does nothing.
● Gimmel means ​gantz​ or “everything” [in Yiddish]. The player gets everything in the pot.
● Hey means ​halb​ or “half” [in Yiddish]. The player gets half of the pot. (If there is an odd number
of pieces in the pot, the player takes half of the total plus one).
● Shin (outside of Israel) means ​shtel​ or “put in” [in Yiddish]. Peh (in Israel) means “pay.” The
player adds a game piece to the pot.
5.​ If you find that you have no game pieces left, you are either “out” or may ask a fellow player for a
“loan.”
6. ​When one person has won everything, that round of the game is over!
7. ​We suggest that if you use money to play the game, ask players to donate part or all of their winnings
to tzedakah (charity). You can ask parents to match these contributions. This way everyone wins and
you can share the Chanukah gifts with those in need!

Chanukah Videos
For older kids and adults:
What is Chanukah ?
https://www.youtube.com/watch?v=VvFqBimGuIQ
A basic primer on what Chanukah is, for everyone. This video touches on the
history of the holiday, its religious significance, and the spiritual connection. A
great intro for Jews and non-Jews alike - share with your curious coworker or
family member.
For younger kids:
The Chanukah Shaboom!
Special - Great Miracles
https://www.youtube.com/watch?v=lvUmL5TOP74
Can the Plony family get the house ready in time for their Chanukah party?
Looks like they are in need of a Chanukah miracle. Watch this special Chanukah
episode to see how Gabi and Rafi fix the world, one ​Chanukah party at a time.

Some Chanukah Songs
Hanukkah, Oh Hanukkah
Oh Hanukah, oh Hanukah, come light the menorah.
Let's have a party, we'll all dance the horah.
Gather 'round the table,
we'll give you a treat;
dreidels to play with, and latkes to eat.
And while we are playing, the candles are burning bright.
One for each night, they shed a sweet light,
to remind us of days long ago.
Maoz Tsur
Ma-oz tsur y’shu-a-ti, L’cha na-e l’sha-bei-ach.
Ti-kon beit t’fi-lati, V’sham to-da n’za-bei-ach.
L’eit ta-chin mat’bei-ach, Mi-tsar ham’na-bei-ach,
Az eg’mor, b’shir miz’mor, Cha-nu-kkat ha-miz’bei-ach.
us.
Rock of Ages, let our song, praise thy saving power.
You amidst the raging foes, were our sheltering tower.
Furious they assailed us, but your armour veiled us.
And thy word, broke their sword, when our own strength failed
S’vivon
S’vi-von, sov sov sov, Cha-nu-kka, hu chag tov.
Cha-nu-kka, hu chag tov, S’vi-von, sov sov sov.
Chag sim’cha hu la-am, Neis ga-dol ha-ya sham.
Neis ga-dol ha-ya sham. Chag sim’cha hu la-am.
Soufganiyot
Spin around, spin spin spin; land on gimmel, then I’ll win.
If instead, it drops shin, then my winnings will be thin.
Saved by miracles of oil; this is not a chag of toil.
Let the jelly donuts boil; eat them quick lest they will spoil.
​One Little, Two Little
​ Soufganiyot, soufganiyot, One little, two little, three little four,
oh how I love those soufganiyot.
five little candles, now only three more.
Go into the kitchen. Heat up the oil.
Six little, seven little, now thereʼs eight.
Wait until it’s ready to boil.
Latkes and applesauce on my plate
Roll up the dough. Put the jelly in the middle.
One little, two little, three little four,
five little candles, now only three more.
Drop ‘em in the pot and listen to ‘em sizzle.
Six little, seven little, now thereʼs eight.
Those soufganiyot…
Hurry now and donʼt be late!
Chanukah is the Festival of Lights.
Some like ‘em hot. Some like ‘em cold,
Those Maccabees put up a great fight.
Nobody likes ‘em when they get too old.
Learning their Torah in the darkest caves.
Raspberry, strawberry, chocolate too.
Boy, those Jews were really brave. (One little…)
Those soufganiyot are so good for you.
Spinning dreidel is so much fun, nes gadol haya sham.
Soufganiyot…
A great miracle happened there.
Antiochus, you had better beware. (One little…)
Dinner time, snack time, I gobble up a bunch. Kids with chocolate on their face,
Only problem is, when I eat too many,
seeing their smiles light up the whole place;
my tummy starts to hurt, and I feel real funny. a present for me and a present for you.
Those soufganiyot…
Donʼt forget to give tzedakah, too!
(One little) Soufganiyot taste really great.
Latkes and applesauce on my plate
Hurry now and donʼt be late!

How do these 8 countries celebrate Chanukah ?
by Shannon Darnall, thedailymeal.com
Jews in one region of​ ​France​, Alsace, often used double-decker Chanukah menorahs with space for 16 lights. The second set of lights
was used so that both a father and his son could light a candle together on one menorah.
Budapest​ hosts the “Quarter6Quarter7” festival every year. It’s named after the districts that make up Budapest's historic Jewish quarter.
For eight nights, people celebrate with flash mobs, concerts, theater performances, and special menus at restaurants.
There are 33 synagogues in ​India​ and a vibrant Jewish community. Indian Jews don’t light wax-covered candles, instead, they dip wicks
in coconut oil. Hannukah in India often features burfi, a milk-based treat enhanced with sweet fruits.
Iran​ has been home to Jews for 3,000 years, according to some estimates — many believe Esther resided there in biblical times. Today,
Iran hosts synagogues and temples where Jews go to worship on many holidays, Chanukah included. Jewish residents will attend religious
services, read from prayer books, and celebrate Chanukah in a more traditional fashion than other countries’ gift-giving rituals of
modernity.
In ​Israel​ on all eight nights of Chanukah , the streets of Jerusalem are aglow. The custom is to display your family’s menorah for the
neighborhood to see — many houses even have cutouts in the wall specifically designed for this purpose. For nourishment, Israeli Jews
turn to latkes and ​sufganiyot​ (doughnuts). Both foods are fried in oil to symbolize the oil used by the ancient Jews to light the temple.
You won’t find many latkes in the Jewish kitchens of ​Morocco​ during Chanukah . Instead, you’ll find citrus-flavored doughnuts, called
sfenj​, made with orange juice and zest. Oranges have become affiliated with Chanukah in Morocco because the famous Jaffa oranges come
into season during the late fall and early winter.
In Istanbul, ​Turkey’s​ Jews often celebrate by singing a unique song called “Ocho Candelas” written in honor of the menorah’s eight
candles in the Ladino dialect used by Sephardic Jews who fled oppression in Spain for sanctuary under the Turkish government. They also
indulge in a food called “burmelos,” fritters that are made similarly to traditional latkes.
In ​Yemen​ and other North African countries, the seventh night of Chanukah has adopted a new meaning. This night is reserved for
celebrating women, inspired by heroines of the Torah — specifically, they reference Hannah, a woman who sacrificed seven sons to protect
Judaism against Greek pressure to convert, and Judith, a woman who seduced and assassinated an Assyrian general to lead the Jewish army
to a fantastic win.

Cooking: Eight Nights - Eight Latkes
1. Zucchini Feta Latkes
Written by Lynn Livanos Athan
These Greek zucchini fritters, called kolokithokeftethes
(koh-loh-kee-thoh-kef-TEH-thes), will take you on a dining-chair trip
to a sun-drenched island in the Aegean Sea.
INGREDIENTS
2 1/4 pounds zucchini
(approximately 6 medium)
2 eggs, lightly beaten
8 ounces feta cheese,
crumbled
1/2 cup fresh dill, minced
1/4 cup fresh parsley, minced
1/2 cup all-purpose flour, plus more for dredging
1/4 cup self-rising flour
Salt and pepper to taste
5 tablespoons olive oil (or more as needed for frying)
1. Using a box grater, shred the zucchini and put it in
a colander. Sprinkle it with salt and leave it to
sweat for 15 minutes. Then squeeze out as much
excess liquid from the zucchini as possible.
2. Transfer the zucchini to a medium mixing bowl and
add the eggs, feta, herbs, and both types of flour.
Season the mixture with about 1/2 teaspoon salt
and 1/4 teaspoon freshly ground black pepper. Mix
gently until thoroughly combined.
3. Spread some all-purpose flour on a shallow plate
or in a baking dish. Season it lightly with salt and
pepper, using a fork to distribute it throughout the
flour. Set the plate aside.
4. Using a small scoop or large soup spoon, put a
walnut-sized portion of the mixture in your palm
and roll it with your hands like a meatball. Dredge
the ball lightly in the flour, then shake off the
excess and set it on a platter or cookie sheet lined
with wax paper. Repeat with the remaining mixture.
5. Heat the olive oil in a large skillet or frying pan on
medium-high until it shimmers and moves freely to
coat the pan.
6. Place enough zucchini balls in the pan to cover the
bottom with one layer, leaving a few inches of
space around each. Gently press the balls with a
spatula to flatten them slightly into disks, being
careful to avoid spatters. Fry the fritters in the olive
oil, flipping once, until they turn golden-brown. Set
cooked fritters on a paper towel-lined plate or
cookie sheet, and continue frying in batches until
done. Add more oil as necessary.
7. Serve the fritters warm with tzatziki sauce.
2. Potato & Cheese Latkes
Written by​ ​Creole Contessa
INGREDIENTS
4 cups frozen hash brown,
defrosted
1/2 cup sharp cheddar cheese,
grated
1/2 cup jack cheese, grated
1/2 onion, grated
1/4 cup green onion, diced
1/4 cup Italian parsley, minced
1 egg, beaten
1 clove garlic, minced
4 tablespoons cornstarch
1 tablespoon hot sauce
2 teaspoons creole seasoning
1 teaspoon black pepper
1/2 teaspoon each-garlic powder, onion powder, paprika
extra virgin olive oil to cook
SPICY DIPPING SAUCE:
1 cup sour cream & 2 tablespoons hot sauce
1. Allow potatoes to defrost and drain out any excess
water from potatoes with a towel.
2. Place potatoes in a bowl and add all remaining
ingredients, mix well.
3. Heat around 1/2 cup of olive oil in a skillet over
medium heat.
4. Form potatoes into medium size pancakes.
5. Place potatoes in skillet in batches around 3 at a
time.
6. Using the back of a tablespoon flatten out potatoes.
7. Cook around 3-4 minutes per side until the
potatoes are nice and golden brown.
8. Repeat with remaining potatoes. Drain on paper
napkins.
9. Mix the sour cream and hot sauce together and
serve on top of lakes with green onion to garnish.

3. Harissa Sweet Potato Latkes with Spiced Yogurt, Mint and Pomegranate (gf)
by Alanna Taylor-Tobin
INGREDIENTS
● 1 pound garnet or jewel sweet potatoes (450 g)
(2 medium sweet potatoes / 4 cups grated & lightly packed)
● 1/2 cup finely chopped red or yellow onion (75 g)
● 1/3 cup chickpea flour, sifted if clumpy (40 g)
● 1 tablespoon cornstarch (8 g)
● 2 large eggs
● 1 tablespoon harissa (15 ml)
● 1 teaspoon smoked paprika
● 1 teaspoon fine sea salt
● ½ teaspoon freshly ground pepper
● ~1/2 cup vegetable oil for frying (120 ml)
INSTRUCTIONS
1. Peel the sweet potatoes and grate them on the large holes of a box grater or with the grater attachment to a food
processor. You should have about 4 cups. Place the grated sweet potato in a large bowl and add the onion, sifted
chickpea flour, cornstarch, eggs, harissa, paprika, salt, and pepper. Stir well until combined (the harissa will want
to clump, so make sure it gets evenly distributed throughout the batter).
2. Heat a film of oil in a wide skillet set over medium heat until it shimmers. Drop 1/4 cup scoops of batter into the
hot oil, flattening slightly (a spring-loaded ice cream scoop works well). Fry until deeply golden on the first side,
2-3 minutes, then flip and cook on the second side until golden and cooked through, 2-3 more minutes. The heat
should be low enough that the latkes cook through by the time they're golden on the outside. Remove the cakes to
a cooling rack lined with paper towels; this will drain the cakes while helping them stay crisp. (If making these
for a crowd, you can place the cooling racks on baking sheets and place in a 250ºF oven to keep warm.) Repeat
with the remaining batter, adding oil to the pan as needed.
3. Place the latkes on plates and top with spoonfuls of yogurt sauce, a sprinkle of pomegranate arils and a few mint
leaves. Serve immediately.
4. The latkes are best when fresh out of the pan, but they can be reheated in a hot skillet until crispy and heated
through. Extras will keep, refrigerated airtight, for up to a day or two.
Spiced Garlic Yogurt Dip with Mint
INGREDIENTS
●
●
●
●
●
●
●
●
2 teaspoons whole cumin seeds
1 ½ cups whole milk Greek yogurt or skyr (350 ml)
3 large garlic cloves
zest of 1 medium lemon
2 tablespoons lemon juice (30 ml)
1 teaspoon fine sea salt
½ cup mint leaves, chopped
For garnish (optional): pomegranate arils, flavorful olive oil, mint leaves
INSTRUCTIONS
1. Place the cumin seeds in a small skillet and toast over a medium flame, shuffling the pan frequently, until fragrant
and slightly darkened in color, 2-3 minutes. Cool, then grind in a spice grinder, clean coffee grinder, or with a
mortar and pestle.
2. Place the yogurt in a medium-sized bowl. Squeeze the garlic cloves through a garlic press and directly into the
yogurt. Stir in the lemon zest and juice, salt, and mint until combined. Serve immediately, or cover and chill. The
dip will keep, refrigerated airtight, for up to 1 week.

4. Crispy Cauliflower Latkes (gf)
By Sandi Gaertner
INGREDIENTS
● Bag riced cauliflower or a head of cauliflower
● Vermont cheddar cheese
● Leeks
● Egg
● Parmesan cheese
● Light oil
● •Gluten free flour blend
● Almond milk, (or regular milk if you have it.)
INSTRUCTIONS
1. Toss the cauliflower rice into a large bowl and add the cheddar, leeks, and other ingredients.
2. Form pancake-shaped cauliflower patties with my hands and carefully drop them into the hot oil.
The riced cauliflower pancakes get so crispy and delicious. Try adding cayenne for a spicy kick!
5. Mexican Chocolate Latkes with Cinnamon Whipped Cream
By Amy Kritzer
INGREDIENTS
● 2 1/2 cups shredded 1 pound russet potatoes, washed & peeled
● 1 egg
● 2 tablespoons flour
● 2 tablespoons brown sugar
● 1/2 teaspoon salt
● 1/2 cup canola oil
● 1/4 cup cocoa powder
● 1/2 cup powdered sugar
● 1/8 teaspoon cayenne
INSTRUCTIONS
1. To make latkes, shred potatoes using a food processor or hand grater into a bowl of water and let sit for
10 minutes. Then, drain water out through a sieve into another bowl. Let water sit to let starch build up.
Carefully drain off water and reserve the milky white starch.
2. Wring out as much moisture as possible using cheesecloth or paper towels and place in a large bowl.
Then add in eggs, reserved starch, flour, brown sugar, and salt. Stir until combined.
3. In a separate medium bowl, mix together cocoa powder, powdered sugar, and cayenne. Have a small
strainer ready. Set aside paper towels over a cooling rack.
4. Heat up a layer 1/4 inch of oil in a large sauté pan over medium heat. You know the oil is ready if a
small bit of latke batter sizzles when placed in oil. Scoop 2-tablespoon dollops of the latke mixture into
oil and flatten slightly and fry until golden brown, about 2-3 minutes. Flip and fry on the other side.
Drain on towels and sprinkle with cocoa mixture.
Cinnamon whipped cream:
● 1 cup heavy whipping cream • 1/2 cup powdered sugar • 1 teaspoon cinnamon
Beat cream until medium peaks form using a hand mixer. Add in powdered sugar and cinnamon and
beat just until stiff peaks. Refrigerate until ready to use.

6. Easy Sweet Potato Latkes
By Susan Pridmore
INGREDIENTS
● 1/2 pound sweet potatoes 1 small
● 2 scallions white and green stalks finely chopped (1/4 cup)
● 1/4 jalapeño pepper seeded, finely chopped, about 1 tablespoon
● 2 tablespoons all-purpose flour
● 3/4 teaspoon kosher salt divided
● 1/4 teaspoon Ancho chili pepper powder
● 1/8 teaspoon black pepper
● 1 large egg lightly beaten
● 1 - 2 tablespoons avocado oil or other high heat cooking oil
● 2 tablespoons sour cream
● 1 teaspoon lime juice
● 1 1/2 tablespoons sharp cheddar cheese coarsely grated
● 1 tablespoon finely chopped chives
INSTRUCTIONS
1. Peel the sweet potato and coarsely grate, using the largest holes on a hand-held grater. Add the grated
potatoes to a bowl, and squeeze with a couple of paper towels until fairly dry. Add the scallions,
jalapeño, flour, salt, Ancho chili pepper powder, and black pepper. Lightly toss using your hands to
coat the grated sweet potato.
2. Add the egg and thoroughly mix, using a fork. Form 8 latke haystacks, each a little more than 2
tablespoons (1/8 cup), and place on a plate or wooden board next to the stove. Feel free to double the
size for a side dish of latkes, or an entrée.
3. Heat the oil in a deep 12-inch nonstick skillet, such as the Analon Accolade, over medium-high heat
until shimmering hot. Carefully arrange the latke haystacks around the skillet. They should sizzle a bit
when they hit the oil, but not splatter. Gently flatten them using a fork to about 2 1/2 inches in
diameter. Cook until golden, about 2 1/2 - 3 minutes on each side. Look for the edges to start to crisp.
Gently turn over using the fork. They shouldn't break apart at all. If they do, they need to get a little
crisper. Immediately drop a little grated cheddar on top, and cook for another 3 minutes. You may need
to cover them for the final 30 seconds to melt the cheese.
4. Place a cooling rack over paper towels. Transfer latkes with a spatula or fork to to cooling rack to drain.
Although this recipe uses very little oil, draining them directly on paper towels can make them a little
greasy unless you immediately remove them. I prefer to use a cooling rack.
5. In a small bowl, mix together the sour cream and lime juice.
6. While still warm (but not hot), place a dollop of sour cream on each latke, and finish with a shower of
chives. These are best eaten warm. For an appetizer, they shouldn't have more than 2 bites, and 1 bite is
even better.
7. An alternate topping is applesauce.

7. Potato-Apple Latke Recipe
By Joseph Paulino
INGREDIENTS
1 1/2 lbs celery root
1 1/2 lbs Yukon gold
potatoes
1 lb granny smith apple
1 large onion
1 1/2 tsp kosher salt
(plus extra for
sprinkling)
4 eggs, lightly beaten
1 cup all-purpose flour
Canola oil for frying
INSTRUCTIONS
1. Peel and rough chop the celery root, potatoes, and
onion. Fit a ​food processor​ with a shredding
(grating) disc and shred the celery root, onions,
apples, and potatoes. Alternatively, you can grate
them using a cheese grater.
2. Place the grated celery root, onions, and potatoes
together in a colander and press on them to release
excess moisture. To ensure that they're really dry, I
place them inside a towel in smaller amounts and
tightly squeeze until no more liquid is released.
3. Mix the drained potatoes and onion with the salt,
flour, and egg until just combined.
4. Preheat oven to 250 degrees and line a sheet pan
with a rack or paper towels.
5. Pour enough oil to cover the bottom of a large
non-stick skillet and heat over high heat until the oil
is hot but not smoking. Using a cookie scooper or
large spoon, scoop the celery root mixture and drop
into the pan. (You will fry these in several batches.)
6. Cook, pressing down lightly to flatten the latkes,
until the first side is golden brown, then flip them
carefully to the other side. Season with kosher salt
and cook until golden brown and place on the lined
pan. Hold them in the oven to keep warm as you fry
the remaining latkes.
Serve with sour cream and applesauce if desired.
8. Waffled Vegetable Latkes
By Gina Homolka
INGREDIENTS
● 2 large
carrots,
peeled &
shredded
(6 oz)
● 1 large 8
oz
zucchini,
shredded
● 1 red bell
pepper,
shredded
● 1 medium onion, shredded
● 2 large russet potatoes, shredded (16 oz)
● 1/4 cup matzo meal, or all-purpose flour
● 1 teaspoon baking powder
● kosher salt and pepper to taste
● 3 large eggs, beaten
● cooking spray
INSTRUCTIONS
1. Using a box grater, grate all the veggies,
saving the potatoes for last to prevent
browning.
2. Squeeze out all the excess liquid well
with a cheese cloth or towels.
3. Stir in matzo meal or flour, baking
powder, salt and pepper. Add the eggs
and mix well.
4. Spray waffle iron and heat on
medium-low heat. Place scant 2/3 cup in
the center of the waffle iron and close,
cook 5 minutes, until browned and crisp
on the edges and cooked through in the
center. Set aside and repeat with the
remaining mixture.
Toppings: apple sauce, Lox, sour cream,
chopped dill, red onion, capers

Keep Cooking: Eight Treats
1. Chanukah Marshmallows ​by Shoshana Ohriner
INGREDIENTS
● ½ cup + 2 Tablespoons cold water
● 1 1/2 Tablespoons pure vanilla extract
● 3 Tablespoons powdered gelatin
● 3/4 cup cold water
● 1 ¼ cups marshmallow syrup (see recipe below)
● pinch of salt
● 1 1/2 cups granulated sugar
● 2 tablespoons + 2 teaspoons potato starch
● ½ cup confectioners’ sugar
Marshmallow Syrup
● 2 cups water • 5 1/2 cups granulated sugar • 1 teaspoon cream of
tartar • pinch of salt
INSTRUCTIONS
Lightly spray an 11 x 15 jelly roll pan with non-stick cooking spray. Rub gently with a paper towel to distribute
the spray, leaving just a sheen of oil on the sheet. Similarly, lightly spray a large offset spatula and set aside.
Combine the first three ingredients in a medium bowl and whisk until well blended and smooth. Set aside.
Combine remaining water, marshmallow syrup, salt and sugar in a 4-quart saucepan. Place over medium heat.
When mixture boils, brush down the sides of the pan above the upper surface of the syrup with a moistened
pastry brush, or cover the pot two minutes to allow the condensation to dissolve any lingering crystals.
Place a candy thermometer in the syrup and continue to cook, ​without stirring​, until syrup reaches 250F.
Remove pan from heat and carefully stir in gelatin mixture.
Pour mixture into the bowl of an electric stand mixer fitted with the whisk attachment. Quickly cover bowl with
loosely draped plastic wrap or a clean kitchen towel in order to avoid splatters, and gradually increase the mixer
speed to “high”. Whip mixture for 10-12 minutes. Scrape into prepared pan. Spread with oiled offset spatula.
Set marshmallow aside, uncovered, at room temperature for at least 4 hours or overnight before cutting.
Before cutting the marshmallow, sift the potato starch and confectioners sugar together into a medium mixing
bowl. Cut marshmallows with a lightly oiled knife or pizza cutter and break into individual pieces. Toss with
potato starch mixture to completely coat, shaking off excess as much as possible in a strainer.
Store in an airtight container with the lid slightly ajar for up to two weeks (but they are best the first week).
2. Chanukah Hot Chocolate ​By Melissa@sparklestosprinkles
INGREDIENTS
● 1/2 Cup White Chocolate Chips • 1 3/4 Cup Milk • 1/4 TSP Vanilla Extract • Blue Food Coloring
Optional: Marshmallows, Whipped Cream, Chanukah Inspired Sprinkles
INSTRUCTIONS
● In a small pot over medium/low heat...heat the milk and white chocolate
chips. Bring to a simmer, stirring the whole time. Do not bring to a boil.
● Stir until all the chocolate chips have fully melted. Remove from the heat.
● Stir in vanilla and 3 drops of food coloring.
● Serve with homemade marshmallows.

3. Easiest Sufganiyot Ever
By Molly Yeh
INGREDIENTS
● one roll of store-bought biscuit dough
● canola oil, for frying
● a small bowl of sugar, white or powdered
● about 1/2 c jam (or any other filling)
INSTRUCTIONS
Let dough sit at room temperature for 20 minutes so that it's easy to roll out on a
floured surface.
Roll out dough until it's 1/2-inch thick.
Cut out 2 1/2- or 3-inch circles.
Fill a pot with 2 inches of oil and heat it to 360 f. Keep oil between 360 and 375.
Fry the dough until each side is a deep brown. Test one to make sure they're not
doughy in the middle.
Transfer donuts to a paper towel, pat off any excess grease, and then coat with sugar.
Fill with jam using a squeeze bottle. If the jam is being difficult, warm it for 30 seconds in the microwave.
4. Apple-Cider Doughnut Cake
By Martha Stewart
INGREDIENTS
● 2 tablespoons unsalted butter, melted, plus more for pan
● 2 cups unbleached all-purpose flour, plus more for pan
● 1 cup whole-wheat flour
● 1 1/2 teaspoons baking powder
● 1 1/2 teaspoons ground cinnamon
● 1/2 teaspoon baking soda
● 3/4 teaspoon kosher salt
● 1 3/4 cups natural cane sugar
● 1 cup apple cider
● 3/4 cup extra-virgin olive oil
● 3/4 cup unsweetened applesauce
● 2 teaspoons pure vanilla extract
● 3 large eggs, room temperature
INSTRUCTIONS
● Preheat oven to 350 degrees. Butter and flour a 12-cup Bundt pan. In a large bowl, whisk together both
flours, baking powder, 1 teaspoon cinnamon, baking soda, and salt. In another bowl, whisk together 1
1/2 cups sugar, cider, oil, applesauce, vanilla, and eggs. Add egg mixture to flour mixture; whisk until
combined. Transfer batter to prepared pan.
● Bake, rotating pan halfway through, until a tester inserted in center comes out clean, 45 to 50 minutes.
Transfer pan to a wire rack set over a rimmed baking sheet; let cool 15 minutes. Meanwhile, mix
together remaining 1/4 cup sugar and 1/2 teaspoon cinnamon.
● Invert warm cake onto rack. Brush with melted butter, then sprinkle liberally with cinnamon sugar. Let
cool completely before serving. Cake can be stored, covered, at room temperature up to 2 days.
Cook's Notes: Bundt pans need to be generously buttered and floured so cakes don't stick; use a pastry brush to
be sure to get into all the crevices.

5. Sfenj​ (Moroccan Chanukah Doughnuts)
Charles Levy's Family Recipe
6.​ ​Chanukah BURMUELOS
By Leni Lamarche
INGREDIENTS
• 6 cups all-purpose flour
• 2 teaspoons salt
• 2 teaspoons active dry yeast
• 1/2 teaspoon sugar
• Canola oil, for frying
• 2-3/4 to 3 cups of warm water (100 degrees), divided
• Honey, for drizzling on cooked doughnuts
INSTRUCTIONS
In a large bowl, mix together the flour and salt. In a
small bowl, dissolve active dry yeast and sugar in one
cup of the warm water. Set aside until the mixture
becomes foamy, about 5 minutes.
Add the yeast mixture to the flour and add 1-3/4 cups
water. If the dough is heavy and a bit dry, add
remaining water. Dough should be soft and smooth,
but not so soft that it seems like batter.
Stir the dough until you get a nice, somewhat sticky
mixture.
Cover the bowl with plastic wrap and let it rise in a
warm place for 1 hour. With oiled hands, reach under
the dough and bring the bottom to the top and fold
over. Repeat 3 to 4 more times until the dough has
completely deflated. Cover with plastic wrap and let
rise again until doubled, about 30 to 45 minutes.
Heavily flour a work surface. Flour your hands well
and pull off a small handful of dough and squeeze it in
your hand to get a single small ball of dough the size
of a golf ball. Toss the ball in the flour and, using your
thumb, poke a hole all the way through the dough ball.
Stretch the ball into a doughnut shape, about
3-1/2-inches wide. Lay on the floured surface and
repeat with remaining dough.
In a heavy skillet, heat 2 inches of canola oil to 350
degrees over medium-high heat. Working in batches
of 4 to 6 doughnuts (depending on the size of your
skillet), gently slide doughnuts into the oil, being
careful not to splash. Fry until golden brown, about 2
minutes each side.
Transfer doughnuts to a plate lined with a paper towel,
and allow to drain and cool slightly. Drizzle lightly
with honey before serving.
INGREDIENTS
2 teaspoons dried yeast
2 1/4 cups warm water
1/2 teaspoon sugar
1/4 teaspoon salt
2 cups flour
1 tablespoon canola or vegetable oil, more for frying
3/4 cup honey
3 tablespoons water
INSTRUCTIONS
Dissolve yeast and the sugar in 1/2 cup of warm water.
Let rest until active.
Mix in the remaining water, and stir in salt and flour
1/2 cup at a time.
Stir in the oil. Continue stirring by hand until the
mixture is smooth. The dough will be wobbly and
sticky.
Cover the bowl and let rise to double.
Heat 3-4 inches of oil to 365 degrees saucepan.
(A piece of dough tossed into the oil should bubble furiously within 30
seconds.)
Prepare a small bowl of water. To dip hands.
Grab a piece of dough, approximately 2 tablespoons.
Work the dough into a ball, and then open it into a
doughnut shape and carefully lay it in the oil. Repeat
making sure not to crowd the fritters.
Cook about 1 1/2 minutes on each side, until the
fritters are light amber brown all around. Remove to
paper towels to drain. Finish cooking the rest of the
dough in this manner.
Heat the honey and the water until they are blended
and hot.
Arrange the fritters on a plate, and drizzle honey
generously on them all, or dip individual fritters into
the honey sauce.

7. Homemade Gelt
By Martha Stewart
INGREDIENTS
● Safflower oil, for brushing • 2 1/2 ounces dark chocolate
Toppings: Cacao nibs, grated orange zest, or finely chopped candied ginger
INSTRUCTIONS
Brush a 12-cup mini muffin tin with safflower oil.
Using a microwave, melt dark chocolate in a heatproof bowl in 10-second
increments, stirring in between.
Divide melted chocolate evenly among prepared muffin cups.
Top with cacao nibs, orange zest or candied ginger, as desired.
Refrigerate 30 minutes. Using an offset spatula, remove the chocolates; blot any excess oil.
Wrap in gold or silver candy papers. Store in the refrigerator for up to a week.
8. Perfect Plain White Burfi (gf)
By Sanjana Modha-Patel
INGREDIENTS
● 240 g sugar
● 300 ml whole milk
● 130 g salted butter
● 595 g full-fat milk powder
● 1 tsp ground cardamom seeds
● 12-15 saffron strands
● 1 tsp vanilla extract
● 1 tsp lemon juice
● 20 g pistachios
● Edible silver or gold leaf (optional)
INSTRUCTIONS
1. Line a L30 x W20 x D5cm (13"x9") rectangular tray pan with baking parchment. Scatter over some
sliced pistachios or pistachio nibs.
2. Heat the milk in a large, non-stick pan. Add the butter and allow it to melt.
3. Add sugar and stir until it has completely melted and you can not feel crystals at the base of the pan.
4. Add milk powder. Stir to combine. The mixture will become thick, like mashed potato in appearance.
5. Cook over a very low heat, stirring constantly to avoid burning on the base of the pan.
6. Once the burfi mixture begins to come away from the sides, at about the 5 minute mark, add the lemon
juice, vanilla extract, cardamom and saffron. Continue to stir for a further 2 minutes.
7. Around the 8 minute mark, the burfi mixture should be thick. Once it forms a soft mass that comes
away from the sides of the pan and into a ball, it is ready.
8. Spoon the mixture into the prepared tin lined with baking parchment and pistachios. Press the mixture
in with a rubber spatula, ensuring the surface is as even as you can get it.
9. Allow to cool to room temperature. Cover. Refrigerate for 30 minutes before turning out. The baking
parchment will come away easily. Decorate (optional). Cut into squares. Serve at room temperature.
Notes
●
●
●
If your burfi begins to develop brown spots in places, it means either the heat is too high or you're not stirring it enough. Keep it moving all
the time to prevent burnt milk flecks.
This burfi keeps well in an airtight container for up to a week. Keep refrigerated and allow to come to room temperature before serving.
Burfi served cold from the fridge will be much firmer in texture

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