Recipe of the Week | Hanukkah recipes |

Recipe of the Week | Hanukkah recipes

Cynthia McClellandSpecial to the Sun

TAHOE/TRUCKEE, Calif. andamp;#8212; Below is a Hanukkah recipe that has been handed down for many years from Selma Gold, the matriarch of a Chicago family andamp;#8212; of which I was fortunate to be a part.

Ingredients:Dough (make day before):2 cups flour1 package dry yeast1andamp;#8260;4 cup warm milk (not hot)sprinkle of sugar1andamp;#8260;2 stick butter, melted1andamp;#8260;3 cup sugar2 Tablespoons sour cream1andamp;#8260;4 cup milk1 extra large eggFilling:1 pound moen (poppy seeds), ground fine1 orange, ground with juice and rindplum jellychopped nuts1 chopped appleTopping:1 egg yolk1 teaspoon water1 teaspoon sugarDirections:Mix flour with sugar. Add warm milk and sprinkle of sugar to yeast and proof. Mix butter with sour cream, milk and eggs. Add to flour mixture then add yeast mixture. Refrigerate overnight.Mix filling ingredients together. Divide dough into 6-8 inch pieces. Roll each piece using flour if necessary, not very thin.Either make into loaves or individual Hamentaschen.Spread fairly generously with filling and roll. Brush with egg yolk, water and sugar that has been combined.For Hamentaschen: Cut into approximately 3″ square. Put filling into center and fold into triangle. Seal well. Brush with topping. Bake 10 minutes at 200F, then 325F until brown. Yield three loaves or 50-60 Hamentaschen.Tip: I like to use raspberry jam in place of the above filling. When cooled, sift powdered sugar on top.

Ingredients:5 pounds potatoes5-8 medium onions1andamp;#8260;2 cup flour, plus 2 Tablespoons5 teaspoon salt8 eggs4 teaspoons sugar21andamp;#8260;2 teaspoons baking powderoil for fryingDirections:1. Peel potatoes and cover with cold water. Potatoes and onions can be hand grated or grated in food processor. If using food processor, use grater blade and, if you like a finer consistency, put through again with metal blade very briefly.2. Store grated potatoes in cold water until all potatoes are grated. Drain potatoes very well, pressing down with spoon and add all ingredients, except oil.Tip: Potatoes will not discolor if kept in cold water and ingredients added immediately.3. Fry in hot oil about 1andamp;#8260;8″ deep. Pancakes can be pre-fried and just before serving, crisp them by putting back into frying pan with deep oil.Serve with sour cream and applesauce. Serves 12.

Ingredients:1 pound medium noodles, boil as directed, drainAdd:1 medium jar apple sauce1andamp;#8260;2 pint creamed cottage cheese2 Tablespoons sour cream1andamp;#8260;2 teaspoons salt1andamp;#8260;2 cup sugar1 cup golden raisins (optional)4 beaten eggs1 stick buttercrushed corn flakesDirections:Mix all ingredients except butter and corn flakes. Melt butter in 3 quart baking dish in oven. Coat dish with butter and pour off excess andamp;#8212; save butter. Put noodle mixture into baking dish, pour over extra melted butter and sprinkle with corn flake crumbs. Bake at 350F until brown (approx. 1 hour 15 minutes). Serves 12.

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