No, I’m not skydiving or entering politics. Rather, I’m throwing out all the old standby Chanukah recipes. I notice that my children have been encouraging my grandkids to try new things – a wonderful way to introduce the younger generation to a more sophisticated palate.
In the past few months, I have served most of these dishes to positive reviews. So, hopefully, your audience will react in the same way and give you a standing ovation!
Hearty Vegetable Soup
In a large soup pot, combine the following:
2 900-mL packages of vegetable stock
1 package of Streit’s vegetable soup mix
2 large zucchinis chopped
3 parsnips chopped
1 bag grated carrots
1 can corn niblets drained
1 can white kidney beans drained and rinsed
3 small cans of V8 juice
Sprigs of fresh dill
Salt and pepper to taste
Simmer 45 minutes until veggies are soft.
Roast Chicken in Puff Pastry
1 whole chicken flattened
1/2 cup margarine at room temperature
1 1/2 teaspoons white wine vinegar
1/2 cup fresh herbs (parsley, tarragon)
Salt and pepper
2 cups sliced mushrooms
1 very large sheet of puff pastry
Beat together the vinegar, herbs, mushrooms and softened margarine.
Roll out the pastry.
Combine 1 egg and 1 tablespoon water. Brush along edges of pastry.
Centre the chicken in middle of pastry. Pat mushroom mixture on top.
Wrap chicken in dough, making sure there are no openings.
Brush with additional egg wash.
Bake in a roasting pan for 1 1/2 hours at 350 F.
Let sit 15 minutes, then carve and drizzle with pan juices.
2 large potatoes
1 sweet potato
1 teaspoon salt
Dash of pepper
1/4 cup matzo meal
Peel vegetables and grate using small holed grater.
Add eggs, salt, pepper, and matzo meal.
Drop by tablespoons into hot oil.
Brown on both sides.
Orange Lime Meringue Pie
18 sheets of cinnamon Graham crackers
1/2 cup unsalted margarine melted
4 large eggs separate
1 14-ounce can sweetened condensed milk
Zest of 1 lime and 1 orange
1/4 cup fresh lime juice
1/4 cup fresh orange juice
1/4 cup sugar
Process Graham crackers until crumbly.
Drizzle in the margarine and continue to pulse in processor.
Press into the bottom and sides of an 8-inch springform pan. Set aside.
Whisk together the egg yolks, condensed milk, orange and lime zests and juices.
Pour into the crust and bake 30 minutes at 350 F. Let cool.
Whisk the egg whites in a mixer until foamy. Slowly add the sugar until the meringue is glossy.
Top the pie with the meringue.
Place under a broiler for 3 minutes, watching very carefully so it just browns and does not burn.
Serve at room temperature.