Time again for the time honored tradition, the festival of light that Hanukkah embraces. Beginning Tuesday evening, begin the festive indulging of this tradition.
The Menu Shoppe has it covered.
Very classic. Celebrate tradition with this playful custom.
Fresh horseradish, grated just before using, is essential in this dish.
6″–8″ piece of small horseradish root
4 cups Applesauce
Peel horseradish root. Place applesauce in a large bowl. Grate 2 tbsp. horseradish into applesauce and mix well. Taste, add more horseradish if desired, then serve.
Only the best. A savvy gourmet staple to anchor that dollop of sour cream or crème fraîche with caviar, salsa or just a sprinkle of sea salt.
2 2 1⁄2–3-lb. chickens, quartered
Salt and freshly ground black pepper
1 tsp. ground ginger
1 1⁄2 cups bitter orange marmalade
1⁄3 cup apple juice
1⁄3 cup fresh orange juice
8 oz. (about 1 1⁄3 cups) dried pitted apricots
8 oz. (about 2 cups) dried currants
1⁄4 cup brown sugar
Preheat oven to 375°. Put chicken, skin side up, in a large shallow roasting pan, generously season with salt and pepper, then sprinkle evenly with ginger. Spread marmalade over chicken. Pour apple and orange juices into pan. Transfer to oven and bake for 20 minutes. Remove pan from oven and scatter apricots and currants into pan around chicken.
Sprinkle brown sugar over dried fruits. Return pan to oven and bake, basting chicken frequently, until chicken is golden brown and shiny on top, about 45 minutes.
Transfer chicken, apricots and currants to a large serving platter. Spoon some of the pan juices over the chicken and dried fruits, and pour the remaining juices into a warm sauceboat.
* from The Silver Palate Good Times Cookbook (Workman Publishing Company, 1985) by Julee Rosso and Sheila Lukins with Sarah Leah Chase.
Star of David Bundt Cake Pan
Intricate depth and detail. A fabulous finale to your feast.
Probably a debate-able topic. However, delight with these treats.
A winsome chocolate rugelach with cocoa powder, chocolate, and chocolate cake crumbs. Or apricot-raisin-walnut. Both are drenched handmade dough made with sour cream, based on a decades-old recipe.
From ohnuts.com these savory rugelach: chocolate, vanilla, cinnamon and cinnamon raisin. Also a charming rugelach and truffles tray. Ideal for hostessing.
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