Hanukkah delights

Celebrate the Festival of Lights with crisp latkes, fork-tender brisket and delicious doughnuts

Potato Latkes Ingredients

• 3 cups shredded potato

• ¼ cup grated onion

• 2 large eggs, beaten

• 6 saltine crackers, or as needed, crushed

• ½ teaspoon salt, or more to taste

• ¼ teaspoon ground black pepper

• ½ cup vegetable oil, or as needed

Directions

1. Mix potato, onion, eggs, crushed crackers, salt, and pepper together in a large bowl.

2. Heat 1/4 inch oil in a heavy skillet over medium-high heat.

3. Drop spoonfuls of the potato mixture, first pressing potato mixture against the side of the bowl to remove excess liquid, into the hot oil; slightly flatten the latkes into the oil with the back of your spoon so they are an even thickness.

4. Cook in batches in the hot oil until browned and crisp, 3 to 5 minutes per side. Drain latkes on a paper towel-line plate.

Alane’s Hanukkah Brisket Ingredients

• 1 (4 pound) beef brisket

• 1 large onion, sliced

• 2 (14.5 ounce) cans beef broth

• 2 (15 ounce) cans French onion soup

• 2 (12 fluid ounce) cans or bottles beer

Directions

1. Preheat the oven to 350 degrees F (175 degrees C).

2. Place a large roasting pan over medium-high heat. Sear brisket, fat-side down first, in the hot pan until browned, about 3 minutes per side. Remove brisket from the pan and set aside.

3. Place onion slices into the bottom of the same roasting pan; pour 1 can beef broth, 1 can French onion soup, and 1 can beer over onions. Lay brisket on top; pour remaining beef broth, French onion soup, and beer over brisket. Cover the roasting pan with a lid.

4. Bake in the preheated oven for 3 hours. Let brisket stand at room temperature for 30 minutes.

5. Remove brisket from the roasting pan and wrap tightly in aluminum foil. Pour pan juices and onion into a food storage container and cover tightly with a lid. Refrigerate brisket and pan juices, 8 hours to overnight.

6. The next day, preheat the oven to 350 degrees F (175 degrees C). Pour pan juices and onion into a 9x13-inch baking dish.

7. Unwrap brisket, cut away any visible fat, and slice thinly across the grain of the meat. Place brisket slices into pan juices.

8. Bake in the preheated oven until pan juices are thickened and meat is hot, about 45 minutes.

Sufganiyot Ingredients

• 4 cups self-rising flour

• 2 (8 ounce) containers yogurt

• 2 large eggs

• 2 tablespoons white sugar

• 2 tablespoons vanilla sugar

• 1 pinch salt

• 3 quarts vegetable oil for frying

Directions

1. Combine flour, yogurt, eggs, sugar, vanilla sugar, and salt in a large bowl; mix well. Set the dough aside for 30 minutes.

2. Form dough into 2-inch balls.

Heat vegetable oil to 365 degrees F (190 degrees C) in a large pot or deep fryer over high heat. Deep-fry sufganiyot, in batches, in hot oil until golden brown, about 3 minutes, turning them halfway through. Use a slotted spoon to transfer donuts to a paper towel-lined plate; repeat with remaining dough. Fill with your favorite