Festive Hanukkah Delicacies

Marshmallow Dreidels
For a playful twist on the traditional Chanukah dreidel, try making these delightful treats that are as tasty as they are visually appealing! Marshmallows serve as the body of the dreidels, chocolate kisses function as the tips, and pretzel sticks are used as the knobs. A quick dip in melted white or milk chocolate provides a base for colorful sprinkles.

Ingredients:

One bag of marshmallows
One bag of thin pretzel sticks
One bag of Hershey’s Kisses
One package of white chocolate chips
One package of milk, semi-sweet, or dark chocolate chips
Assorted sprinkles

Directions:

Line a baking sheet with waxed or parchment paper.
In separate microwave-safe bowls, melt the chocolate chips over low heat, stirring often to avoid burning. Remove from heat.
Insert a pretzel stick into each marshmallow, pushing it in about three-quarters of the way. Use the pretzel stick as a handle to dip the marshmallow in chocolate until it is fully coated. Attach a Hershey’s Kiss to the opposite end of the marshmallow. Place it on the lined baking sheet and sprinkle with decorations.
Chill the marshmallow dreidels in the refrigerator for 10 minutes before serving.

Potato Kugel
From SmittenKitchen.com
Serves about 12

Ingredients:

1 large or 2 small yellow onions
3 pounds or about 5 large baking potatoes (Russet or Idaho), peeled
1/3 cup potato starch*
2 teaspoons kosher salt
Plenty of freshly ground black pepper
3 large eggs
5 tablespoons olive oil, schmaltz, or another cooking oil

Directions:

Preheat the oven to 350°F.
If chopping by hand, finely chop the onions and coarsely grate the potatoes.
If using a food processor, finely grind the onions, then switch to the grating blade to shred the potatoes.
In a large bowl, combine onions and potatoes. Evenly sprinkle salt, pepper, and starch over the mixture, and toss well using forks or clean hands. Add the eggs on top and mix until everything is coated.
Heat 1/4 cup of oil or fat in a 10-inch cast-iron skillet over high heat until hot. Carefully pour the potato-egg mixture into the pan (it will splatter) and spread it evenly. For added texture, you can twist the top strands slightly. Drizzle with the remaining tablespoon of oil. Bake for 75 to 80 minutes until the top is browned and the inside is tender. If the top browns too quickly, cover with foil for the last part of the baking time.
Cut into squares to serve, either directly from the skillet or transferred onto a serving platter. Kugel reheats well and can be stored in the fridge for up to 4 days, or frozen for months. Thaw in the fridge before reheating.

Sweet Potato Latkes
From The Food Network Kitchen

Ingredients:

1/2 medium yellow onion
1/2 pound Yukon gold potato (about 1 large)
1/2 pound sweet potato (about 1 medium)
2 tablespoons all-purpose flour
1 teaspoon kosher salt
Pinch of cayenne pepper
1 large egg, lightly beaten
Vegetable oil
4 teaspoons light sour cream
4 teaspoons beet or regular horseradish
2 to 3 sprigs of flat-leaf parsley

Directions:

Preheat the oven to 200°F and set a wire rack on a baking sheet inside.
Grate the onion using a box grater into a large bowl. Grate both potatoes into the same bowl, ensuring to grate along the length for long strands. Toss the mixture to prevent discoloration. Wring out excess liquid by placing it in a clean dish towel. Mix in the flour, salt, and cayenne, then add the egg and stir.
Heat 1/4 inch of oil in a heavy skillet over medium heat. In batches, spoon about 1/4 cup of latke mixture into the skillet, pressing lightly to form 3-inch pancakes, taking care not to overcrowd the pan. Cook until golden on both sides, about 2 minutes each side, then transfer to the rack in the oven while you finish cooking the rest.
Serve the latkes with a dollop of sour cream and horseradish, and garnish with a parsley leaf. Serve immediately.

The Menorah Martini

Ingredients: