Hello Recipe Club,

Today's holiday party theme is for a Hanukkah Supper. You might find one of these delicious dishes at one. I like the addition of carrots to the latkes recipe below. You can find even more recipes for a Hanukkah Supper Here

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Sweet and Sour Brisket

Makes 10 to 12 servings

Ingredients:

3 to 4 pounds fresh beef brisket
1/2 cup vinegar
1/2 cup apple juice
1/2 cup chili sauce
2 tablespoons brown sugar
1 teaspoon salt
1/4 teaspoon pepper
2 medium onions, sliced
1 cup sliced celery, with leaves
3 small cooking apples, cored, cut in wedges
2 tablespoons cornstarch
1/4 cup cold water

Preparation:

Trim fat from meat, discard fat. For marinade, stir together vinegar, apple juice, chili sauce, sugar, salt and pepper, until sugar and salt dissolve. Place meat in a large plastic resealable bag. Carefully pour marinade over the meat, close bag. Refrigerate for 12 to 24 hours, turning bag occasionally.

Remove meat from bag, reserve marinade. Place meat in a 3 quart casserole or 13x9 inch baking dish. Top meat with onions and celery. Pour reserved marinade over entire dish contents. Cover and roast at 325 degrees F., about 3 hours, or until meat is very tender. Add apples the last 10 minutes.

Remove meat, vegetables and apples to a serving platter, reserving juices. Cover meat and keep warm.

For gravy, strain reserved juices and measure 2 1/2 cups. In a medium saucepan, stir cornstarch into cold water. Add reserved juices. Cook and stir until slightly thickened and bubbling. Cook and stir 2 minutes longer. To serve, slice meat thinly. Pass with gravy.

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Calico Potato Latkes

Makes 24

Ingredients:

3 medium potatoes, approximately 1 pound
3 eggs, slightly beaten
1/2 cup flour
1/2 cup shredded carrot
1/4 cup thinly sliced green onion
1/4 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
vegetable oil
applesauce, your favorite

Preparation:

Peel potatoes. Coarsely shred, placing potatoes in cold water as you work to prevent darkening. Drain potatoes well. Pat dry with paper towels.

In a large mixing bowl, stir together potatoes, eggs, flour, carrot, green onion, garlic powder, salt and pepper.

In a 12 inch skillet, heat 1 tablespoon oil over medium heat. For each latke, drop 1 slightly rounded tablespoon of potato mixture into hot oil, spreading gently to a 2 1/2 inch circle. 

Fry, 4 to 5 at a time, for 2 to 3 minutes or until edges are crisp, turn. Fry 2 to 3 minutes more until golden brown. Drain on paper towels, cover and keep warm. Repeat with remaining mixture, adding oil as necessary. Serve with applesauce.

To make ahead:

Prepare, fry and drain latkes on paper towels. Cover, chill. To reheat, place in a single layer on ungreased baking sheet. Bake, uncovered, in a 400 degree F. oven, 10 to 12 minutes, or until heated through and crisp.

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Cinnamon-Nut Baked Apples with Maple Glaze

Ingredients:

1/4 cup water
1/4 cup light brown sugar, packed
1 tablespoon chopped walnuts
1/2 teaspoon cinnamon
4 large baking apples (Rome apples work well)
1 tablespoon reduced-calorie margarine (pareve)
2 tablespoons maple syrup
cinnamon sticks, to garnish

Preparation:

Preheat oven to 375 degrees F.

Place water in an 8 inch square, baking dish. In a small bowl, mix brown sugar, walnuts and cinnamon.

With a small knife, core the apples, but do not cut all the way through the bottoms. Peel about 1/2 inch of skin from the tops of the apples. Place apples in the baking dish. Fill each apple with the brown-sugar mixture. 

Dot with the margarine, then drizzle with the maple syrup. Bake, basting the apples occasionally with the pan juices, until just tender, about 40 minutes.

With a slotted spoon, transfer the apples to dessert plates. Pour the pan juices over the apples. If you like, garnish each apple with a cinnamon stick.