We designed this delightful Hanukkah menu to let the cook join in the joy.
Although these traditional crisp potato latkes are best made just before serving, you can make them ahead and reheat them in the oven. They are a bit fragile when not fully cooked, so turn them with a spatula while holding the tops down with a fork or second spatula.
See the recipe
Give latkes a zing with this spiced pear applesauce. For an attractive presentation, you can leave the spices in the sauce. Use a sweet-tart apple that softens easily, such as McIntosh or Gravenstein.
Succulent marinated beef short ribs are roasted to render out most of the fat, leaving juicy, deliciously spiced meat. Buy thick-cut short ribs, at least 2 inches (5 cm) thick, known as "flanken-style" at Jewish butcher shops. You can separate them into one-rib pieces if you like.
You can assemble this versatile side dish hours in advance and cook it just before serving. It requires only a few minutes of attention at the end, when the carrots are browning.
In saucepan of boiling salted water, cook lima beans until very tender, about 6 minutes; drain and set aside. (If using peas, omit this step.)
After a decidedly rich Hanukkah meal, a seasonal citrus jelly is most welcome. This lemony jelly with macerated grapefruit and orange segments is scented and coloured with saffron, a spice that pairs naturally with both lemon and mint — and that has always had a place on Jewish holiday tables. Of course, you can make the lemon jelly without the saffron if you prefer.
Subscribe to Canadian Living magazine!
Subscribe today, and save off the cover price.
Sign up for our newsletters
Get free newsletters from Canadian Living, right to your inbox!
Get our mobile application!
Download the Canadian Living mobile app.
1010 Sérigny Street
Longueuil (Quebec) J4K 5G7
Telephone : 514 848-7000