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Happy Hannukah! Check out Our Yummy Recipe Guide

Hannukah officially starts this weekend. Most of you know that, in addition to Hannukah being the “festival of lights,” it’s also a celebration of Oil. We dare you to find another people or tradition that formally embraces deep-frying as a core tenet. The miracle was that the Jews found just enough pure oil in the Temple to light the menorahs for one day – yet that oil lasted for 8 full days. You’ll eat the delicious things in our Hannukah recipe collection in an hour or two… but the weight you’ll gain will last and last and last. It’s a miracle! You can always hit the gym when the holiday is over.


2 (1/4 ounce) envelopes dry yeast
1/4 cup warm water (105 to 115 degrees F)
1 1/2 cups lukewarm milk or 1 1/2 cups soymilk
3/4 cup sugar
1 teaspoon salt
2 eggs
6 tablespoons shortening or 6 tablespoons margarine
5 cups flour
oil, for deep frying
1 (13 1/2 ounce) jar strawberry jelly (or other fruit jelly)
confectioners’ sugar


  1. Sprinkle yeast over warm water and let stand five minutes or until foamy.
  2. In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening and two cups flour. Mix for a few minutes at low speed.
  3. Beat in remaining flour, 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about five minutes or until smooth and elastic.
  4. Place the dough in a greased bowl and cover. Let rise in a warm place until doubled in bulk, about an hour or a bit longer.
  5. Turn the dough onto a floured surface and gently roll out to 1/2-inch thickness. Cut into circles. Let rise again until doubled in bulk.
  6. Heat 4 cups of oil in a deep fryer or large pot to 350. Carefully slide doughnuts into hot oil using a wide spatula. Turn the doughnuts over as they rise to the surface. Doughnuts are ready when both sides are golden brown.
  7. Fill with 1 T jelly using a pastry injector, or by cutting a small slit in the side of the doughnut and inserting the jelly with a baby spoon. Close tightly; roll in confectioners’ sugar.


Levivot (Traditional Hanukkah Latkas)

5 potatoes
2 onions
3 eggs
1 tsp. salt
1/4 tsp. pepper
between 1/4 to 3/4 cup all-purpose flour
oil for frying (canola is recommended)


1. Peel potatoes. Place in a bowl of cold water so they won’t turn brown.
2. When ready to prepare the latkas, drain the potatoes. Place potatoes and onions in a food processor fitted with a knife blade. Pulse until smooth. Drain mixture well.
3. Pour potato mixture into a large bowl. Add beaten eggs. Add salt and pepper. Add enough flour so that the mixture holds together.
4. Pour 1 inch of oil into a large, deep frying pan. Heat the oil over medium-high heat.
5. Carefully drop 1/4 cup of the potato mixture into the hot oil.
6. Flatten the pancake slightly so the center will cook.
7. Fry for several minutes on each side until golden


The Hebrew International Hannukah Cocktail

Makes one drink (recipe from Mercury News)

1½ ounces premium bourbon, such as Wild Turkey Kentucky Spirit

¼ ounce kosher plum brandy

¼ ounce fresh lime juice

1/8 ounce Kümmel liqueur (cumin, caraway, and fennel liqueur)

½ ounce Xtabentun, a Mayan liqueur made from anise and rum

Diced apple, lime rind, and ground cumin for garnish



1. Pour kümmel in cocktail shaker to coat. Rinse out remainder.

2. Combine remaining ingredients, and shake until well-combined.

3. Muddle peeled, one-inch piece of apple into a pint glass, and pour drink into glass.

4. Sprinkle with fennel bitters, if desired, and garnish with diced apple topped with lime rind and a dash of ground cumin.

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