Eight Nights Of Chanukah with Rodef Shalom

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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.
Page 1 and 2: Hanukah , Hanukkah , Hanuka, Hanukk
Page 3 and 4: 5. Jar Art by Janna Oberdorf, paren
Page 5 and 6: from .jewishallianceri.org How to L
Page 7 and 8: Chanukah Videos For older kids and
Page 9 and 10: How do these 8 countries celebrate
Page 11 and 12: 3. Harissa Sweet Potato Latkes with
Page 13: 6. Easy Sweet Potato Latkes By Susa
Page 17 and 18: 5. Sfenj (Moroccan Chanukah Doug
Page 21: Sources: https://www.thespruceeats.

Eight Nights Of Chanukah with Rodef Shalom

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