Hanukkah Sweet and Sour Brisket

My sister, Julie, is a fabulous cook and has been making this recipe for Hanukkah for years. The recipe sounds so bizarre with apricot preserves, chili sauce and, oh my, sauerkraut? When I worked at Southern Living Magazine as a Food Editor, and I sent this recipe to the test kitchen, they were a little questionable about it. But when we discussed it around the taste-testing table (a long table that seats about 20), everyone gave it the highest rating possible. It is really delicious, although, I will admit, difficult to photograph so I added some photos from this year’s Hanukkah party at my house (that’s my son reading the prayer-yes I was proud). This recipe is ideal for Hanukkah or in the fall or winter months when you want something comforting, warm, with a touch of sweet and sour. And if you live in Birmingham, Alabama and don’t have time to cook brisket, head to Jim N Nick’s Barbecue on Highway 280-yum!

 

Sweet-And-Sour Brisket

Prep: 15 minutes

Cook: 31/2 to 4 hours

Yield: 6 to 8 servings

Ingredients

1  (5-pound) beef brisket, trimmed

1  (1-ounce) envelope onion soup mix

1/2  teaspoon  garlic powder

1/2  teaspoon  Italian seasoning

1/2  teaspoon  ground red pepper

1  (10-ounce) jar apricot preserves

1  cup  water

1  cup  chili sauce

2  (10-ounce) cans sauerkraut, drained

Preparation

1 Place brisket in a lightly greased roasting pan. Sprinkle with soup mix and next three ingredients. Spread preserves on top of brisket. Add 1 cup water to pan. Cover tightly with heavy-duty aluminum foil.

2. Bake, covered, at 350° for 3 hours. Uncover and pour chili sauce over brisket; top with sauerkraut. Cover and bake 1 more hour.

3. Remove from oven; let stand, covered, 30 minutes before slicing. Serve with sauerkraut and pan juices.

Hanukkah Classic Potato Latkes

My dad, Alvin, has made Potato Latkes every year for as long as I can remember. I truly look forward to the smoke screen coming from my brother-in-law, Eric’s, kitchen every year.  Eric has been helping my father for the last few years. It’s a family tradition at my sister, Natalie’s, house to celebrate Hanukkah with my family and 10 nieces and nephews.  This is a simple classic recipe that we have been using for years. Of course, my dad had this recipe in his head, and it wasn’t written down until I worked as a Food Editor at Southern Living magazine.  They wanted to feature the recipe as my family’s favorites. I hope you will enjoy this recipe as much as we do every year. Even if you don’t celebrate Hanukkah, this recipe goes great with a roast, brisket, steak or salmon.

 

Potato Latkes

This recipe can be doubled.

Prep: 20 minutes

Cook: 15 minutes

Stand: 10 minutes

Yield: 4 to 6 servings

Ingredients

2 large baking potatoes, peeled (about 11/2 pounds)

2 large eggs

1 medium onion, diced

1/2 cup all-purpose flour

3/4 teaspoon kosher salt

1/4 teaspoon baking powder

Vegetable oil

Low-Fat Sour cream, applesauce

Preparation

1. Shred potatoes in a food processor; transfer to a bowl. Add water just to cover and let stand 10 minutes. Drain well; return potato to bowl.

2. Stir together potatoes, eggs and remaining ingredients, blending well.

3. Pour oil to depth of 1/2 inch into a large heavy skillet over medium heat. Drop 1/4 cup potato mixture into hot oil; fry 3 to 4 minutes on each side or until golden; Drain on paper towels. Serve with sour cream and applesauce, if desired.

Homemade Christmas Presents-Decadent Hot Fudge

With only 23 days until Christmas and 19 days until Hanukkah, I thought I would start on my to do list of homemade food gifts for those of you who want to do something personal as well as save some money this year (and also as a request from my great friend, Amy). I will feature lots of gift ideas in the next few weeks, so keep on the lookout. This recipe is a complete breeze and oh so good! It will keep in the fridge for up to one month. You will need to double the recipe if you’re making this for more than five presents (and if you want some leftover for yourself).

 

Decadent Hot Fudge

Prep: 15 minutes

Yield: 2 cups or 5 (2-ounce) jars

Ingredients

1 cup heavy cream

2 tablespoons light corn syrup

1 (12-ounce) package semisweet morsels

1 teaspoon vanilla extract

Preparation

1. Bring cream and corn syrup to a boil in a medium saucepan over medium heat. Remove from heat and whisk in chocolate until all chocolate is melted. Stir in vanilla.

2. Pour into jars and cool completely before covering or refrigerating, Keep up to 1 month in the refrigerator.