Holiday Recipes:
Hanukkah Supper

Vegetarian Chopped "Liver"
Calico Potato Latkes
Applesauce
Sweet and Sour Brisket
Easy Challah
Cinnamon-Nut Baked Apples with Maple Glaze
Chocolate Hanukkah Stars
Red Wine

Vegetarian Chopped Liver

1 1/2 T.  oil
1 1/2 c. chopped onion
1 c.  toasted cashews
1 c. steamed fresh string beans, cut into 1" lengths
1 T. lemon juice
Salt and freshly-ground pepper to taste

Heat oil and sauté onions slowly over moderately low heat, stirring often until nicely browned.  Combine onions with remaining ingredients in food processor.  Process until smoothly pureed, scraping down sides as needed.  Makes about 2 c.   Serve at room temperature on a bed or lettuce or with Matzoh.  Also delicious with party rye or pumpernickel breads.

Calico Potato Latkes

3 med. potatoes (1 lb.)
3 eggs, slightly beaten
1/2 c. flour
1/2 c. shredded carrot
1/4 c. thinly sliced green onion
1/4 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. pepper
vegetable oil
Applesauce

Peel potatoes. Coarsely shred, placing potatoes in cold water as you work to prevent darkening.  Drain potatoes well.  Pat dry with paper towels.

In a large mixing bowl, stir potatoes, eggs, flour, carrot, green onion, garlic powder, salt and pepper.

In a 12" skillet, heat 1 T. oil over medium heat. For each latke, drop 1 slightly rounded tablespoon of potato mixture into hot oil, spreading gently to a 2 1/2" circle.  Fry, 4-5 at a time, for 2-3 minutes or until edges are crisp; turn.  Fry 2-3 minutes more until golden brown.  Drain on paper towels; cover and keep warm.  Repeat with remaining mixture, adding oil as necessary.  Serve with applesauce.  Makes 24.

To make ahead: Prepare, fry and drain latkes on paper towels.  Cover; chill.  To reheat, place in a single layer on ungreased baking sheet.  Bake, uncovered, in 400F oven, 10-12 minutes, or until heated through and crisp.

Sweet and Sour Brisket

3-4 lb. fresh beef brisket
1/2 c. vinegar
1/2 c. apple juice
1/2 c. chili sauce
2 T. brown sugar
1 tsp. salt
1/4 tsp. pepper
2 med. onions, sliced
1 c. sliced celery, with leaves
3 sm. cooking apples, cored, cut in wedges
2 T. cornstarch
1/4 c. cold water

Trim fat from meat; discard fat.  For marinade, stir together vinegar, apple juice, chili sauce, sugar, salt and pepper, until sugar and salt dissolve.  Place meat in a large plastic resealable bag.  Carefully pour marinade over the meat; close bag.  Refrigerate for 12-24 hr., turning bag occasionally.

Remove meat from bag; reserve marinade.  Place meat in a 3-qt. casserole or 13x9" baking dish.  Top meat with onions and celery.  Pour reserved marinade over entire dish contents.  Cover and roast at 325F., about 3 hr., or until meat is very tender.  Add apples the last 10 minutes. 

Remove meat, vegetables and apples to a serving platter, reserving juices; cover meat and keep warm.

For gravy, strain reserved juices; measure 2 1/2 c.  In a medium saucepan, stir cornstarch into cold water. Add reserved juices.  Cook and stir until slightly thickened and bubbling.  Cook and stir 2 minutes longer. To serve, slice meat thinly.  Pass with gravy.

Serves 10-12.

Easy Challah

1 pkg. active dry yeast
1 T. brown sugar
3/4 c. warm water plus 1 T., divided
1/4 tsp. ground saffron
3 - 3 1/2 c. flour
2 eggs
3 T. pareve margarine, softened
3/4 tsp. salt
1-tsp. sesame seeds

Dissolve yeast and sugar in 1/4 c. water.  Combine saffron and remaining 1/2 c. water; add to yeast. Stir in 1 1/4 c. flour, 1 whole egg, 1 egg white, margarine and salt.  Beat on low speed with mixer for 30 seconds; beat on high speed for 3 minutes.  Stir in as much remaining flour as you can.  Turn dough out on floured surface, knead in remaining flour, enough to make a moderately soft dough.  This will take 3-5 minutes.  Place dough in greased bowl, turning dough to coat all sides.  Cover and let rise until nearly doubled.

Punch dough down. Cover; let rest 10 minutes.  Set aside 1/3 of dough.  Divide the large piece into thirds; roll each into an 18" rope.  On greased baking sheet, place dough and braid loosely; begin in middle and work towards ends.  Moisten and seal ends.  Shape the small piece of dough into three 11" ropes; braid and seal ends. Moisten top of large braid. Place small braid on top. Cover loosely; let rise until double, about 30 minutes.

Combine remaining egg yolk and 1-T. water. Brush over loaf; sprinkle with sesame seeds.  Bake in 375F. oven, about 25 minutes.  Cover loosely with foil the last 10 minutes to prevent overbrowning, if necessary.  Cool on rack.

Chocolate Hanukkah Stars

1/2 c. pareve margarine, softened
1 c. sugar
2 eggs
2 c. flour
1/2 c. cocoa
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
Powdered sugar to decorate

Cream butter, sugar and eggs until light and fluffy.  In another bowl, stir together dry ingredients (except powdered sugar); beat into creamed mixture until well blended. Cover, and chill until firm enough to handle.

On lightly floured surface, roll dough to 1/8" thick, cut with a Star of David-shaped cookie cutter. Bake at 350F., 5-7 minutes,  or until no imprint remains when touched lightly. Cool for 1 minute before removing from pan. When completely cooled, sprinkle with powdered sugar.  Makes about 4 dozen.

Cinnamon-Nut Baked Apples with Maple Glaze

1/4 c. water
1/4 c. light brown sugar, packed
1 T.  Chopped walnuts
1/2 tsp.  Cinnamon
4 large baking apples (Rome apples work well)
1 T.  Reduced-calorie margarine  (pareve)
2 T.  Maple syrup
Cinnamon sticks, to garnish

Preheat oven to 375 F.; place water in an 8" square, baking dish.   In a small bowl, mix brown sugar,
walnuts and cinnamon.   With a small knife, core the apples, but do not cut all the way through the bottoms;
peel about 1/2" of skin from the tops of the apples.  Place apples in the baking dish.  Fill each apple with the brown-sugar mixture; dot with the margarine, then drizzle with the maple syrup.  Bake, basting the apples occasionally with the pan juices, until just tender, about 40 minutes.

With a slotted spoon, transfer the apples to dessert plates.  Pour the pan juices over the apples.  If you like, garnish each apple with a cinnamon stick.

Decorations:

The centerpiece of the celebration is the Menorah, an eight-sided candelabra.  The Menorah symbolizes the 2,000-plus year old miracle, which occurred when a tiny bit of oil burned for eight days in the temple in Jerusalem.  The oil lamp had been lit to celebrate a great victory of the Jewish people, led by the Maccabees, over invaders who had defiled the temple.

Blue and white are traditional Hanukkah colors.  Dreidels (tops) and gelt (chocolate coins) are sometimes added to the centerpiece or table decor.