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Family Favorites

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Enjoy this happy holiday with a memorable menu.

LINDA DRACHMAN
Special to the Jewish News

Chanuka
family Menu

juice, salt and pepper.
Bring to a boil. Reduce
heat to low. Cover and
cook until meat is very
tender, 2 1/2 to 3
hours. Remove meat to
a cutting board. Let
rest 10 to 15 minutes
before slicing, thinly,
crosswise on a diagonal.
Serve with pan juices.
Makes 6 servings.

Chunky Two-Apple
* Potato Latkes
Applesauce (parve)
Chunky
3 medium Granny Smith
Applesauce
apples, peeled, cored and
• Brisket &Wine
cut into 1/2-inch cubes 3
• Carrots Onions
medium Red Delicious
Macadamia
apples, peeled, cored and
Mandelbrot
cut into 1/2-inch cubes
2/3 cup apple juice
2 teaspoons cinnamon
Macadamia Mandelbrot (parve)
1 teaspoon grated orange zest
3 eggs
1/3 cup lightly packed brown sugar
3/4 cup vegetable oil
In a heavy saucepan, combine
1 cup granulated sugar
apples with apple juice, cinnamon,
1/4 cup orange juice
orange zest and 1/4 cup water. Cook
1 tablespoon grated orange zest
over low heat, stirring, for 5 minutes.
1 teaspoon almond extract
Add brown sugar, cover, and con-
3 3/4 to 4 cups all-purpose flour
tinue to simmer until apples are ten-
1 tablespoon baking powder
der, 10 to 12 minutes. Remove to a
1/4 teaspoon salt
bowl, let cool and refrigerate. Makes
1 cup coarsely chopped macadamia
4 servings.
nuts
In a large bowl, with electric mixer
Brisket with Lots of Onions in Red
at medium speed beat eggs and oil
Wine Sauce (meat)
until fluffy, about 5 minutes.
3 1/2 to 4 pound beef brisket
Gradually beat in sugar. Add orange
2 slivered garlic cloves
juice,
orange zest and almond extract.
3 tablespoons vegetable oil
Add 3 3/4 cups flour, baking pow-
3 medium onions, thinly sliced
der and salt. Reduce speed to low. If
2 cups dry red wine
dough appears sticky, add remaining
1/2 cup tomato sauce
1/4 cup flour. Stir in nuts.
2 tablespoons brown sugar
Wrap dough in plastic and refriger-
2 tablespoons Dijon mustard
ate for about an hour, until firm.
2 tablespoons fresh lemon juice
Preheat oven to 350F. Lightly spray
1 teaspoon salt
large
baking sheet with vegetable
1/4 teaspoon ground black pepper
cooking spray. Divide dough in half.
With tip of a paring knife, make
Shape each piece into a 14 x 2-inch
incisions all over brisket, 1-inch deep.
log. Place rolls on prepared baking
Press slivered garlic into slits. In a
sheet, spacing well apart. Bake until
large heavy skillet, heat 2 tablespoons
lightly browned, about 25 minutes.
oil over medium-high heat. Add
Remove sheet from oven; maintain
onions and cook, stirring occasionally,
oven temperature. Place logs on cut-
until soft and golden, 6 to 8 minutes.
ting board. Cut diagonally into 3/4-
Remove to a bowl.
inch pieces. Place slices, cut side up,
In same skillet, heat remaining 1
on baking sheet. Return to oven.
tablespoon oil. Add brisket and cook,
Bake until crisp and golden, about 15
turning once, until browned on both
minutes.
sides, 8 to 10 minutes. Return onions
Cool on wire racks. Makes 42
to skillet. Add wine, tomato sauce,
slices. ❑
brown sugar, Dijon mustard, lemon

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