Hanukkah 2012 in Berkley, Huntington Woods

This year, Hanukkah begins on the evening of Saturday, Dec. 8, and ends a week later on Sunday, Dec. 16.

According to Chabad.org, Hanukkah starts on the Hebrew calendar date of 25 Kislev and lasts for eight days. For those who aren't attuned to the Jewish calendar, that translates to sundown on Saturday, Dec. 8. 

Hanukkah, also known as the Festival of Lights, commemorates the story of the Maccabean Revolt against Syrian rulers in present day Israel 2,300 years ago. The Maccabees wanted to rededicate Jerusalem's main temple but had only enough oil to kindle the Eternal Light for one day. The oil lasted for eight days, according to the story, and the holiday of Hanukkah was born.

Today, Jews generally celebrate by gathering together with family, lighting one candle on the menorah each of the eight nights, playing dreidel and eating special holiday foods, including brisket, latkes and sufganiyot. Although there are many recipes, below are a few to try during the eight nights.

[How does your family celebrate Hanukkah? Leave a comment!]

Potato Latkes

Ingredients

• 3 medium/large potatoes - washed, peeled and grated
• 1 egg for every 3 potatoes
• Approximately 1/4 cup of flour per every 3 potatoes
• 1 TBS onion powder per every 3 potatoes
• 1 TBS garlic powder per every 3 potatoes

Instructions

• Grate potatoes, drain off excess juices, add egg(s), flour, onion and garlic powders.
• Mix well.
• Place enough oil in a large frying pan to have approximately a half-inch of oil, or enough to cover the bottom half of the potatoes. 
• Take a heaping soup spoon full of potato mixture and place in hot oil and flatten to make a pancake, approximately a quarter to a half-inch thick. 
• Cook on medium heat and watch carefully as they go from being done to burnt very quickly. 
• At medium heat, cook approx. 4 - 5 minutes on each side. 
• Remove from pan when a medium to dark golden brown.
• Drain on paper towels then remove to plate. 
• Best to use tongs to turn the latkes, so oil doesn't splatter. 

Once they are ready to eat, try them with some apple sauce mixed with sugar & cinnamon, sour cream or just a sprinkling of salt.

Brisket

Ingredients

• 1 Brisket any size
• 1 packet onion soup mix
• 1 can jelled cranberry sauce
• Orange juice

Instructions

• Line deep baking pan with foil.
• Place brisket in pan.
• Dice up cranberry sauce and place on top of brisket.
• Sprinkle onion soup mix on top of brisket.
• Pour in enough OJ to cover brisket about half way.
• Cover with foil and bake at 350 until you can stick a fork in it and the fork slides out easily.
• Approx. 1 hr. per pound.
• Let cool and cut on the bias

Sufganiyot (jelly doughnuts) from chabad.org

Ingredients

• 2 packages yeast
• 1/3 cup sugar
• 3/4 cup water
• 1/4 cup orange juice
• 1/3 cup margarine
• 1/2 teaspoon salt
• 4 or 5 cups. flour
• 3 egg yolks
• Jelly of your choice for filling
• Powdered Sugar

Instructions

• Mix water, sugar, juice, and yeast.
• Let stand 10 minutes.
• Melt margarine and add to yeast mixture.
• Beat in eggs and salt.
• Add flour, mixing and kneading by hand to form a soft dough.
• Let rise 1-1/2 hours.
• Roll dough 1/4 inch thick and cut circles (approximately 2 inches).
• Let circles rise 1/2 hour.
• Deep fry at 400° F about 3 minutes, turning once.
• Pipe in jelly and roll in powdered sugar.