These fried round jelly doughnuts are one of many fried foods often served on Chanukah to commemorate the miracle of the Temple oil.
A Cornish hen, or Rock Cornish hen is simply a broiler-fryer chicken that weighs between one and two pounds. When split, it ensures each diner gets both white and dark meat, and makes a lovely presentation.
The brisket can be made well in advance and frozen -- or make it the day you serve it to perfume the house with a heady savory aroma.
The addition of purple potatoes give these classic latkes a beautiful burst of color.
The dough for this traditional Jewish cookie or pastry (it fits the bill as both) is rich and soft and must be made a day ahead and refrigerated before rolling out. We’ve filled these with apricot jam—but seedless raspberry, peach, strawberry and currant jellies are also wonderful. Rugelach freezes well and thaws quickly, which means it is well worth keeping on hand. But be warned: it is best to hide them in the back of the freezer, lest they disappear.
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