Jan Norris: Food and Florida

Food, Restaurants, Recipes and Pre-Disney Florida

Jan Norris: Food and Florida header image 1

Latkes, Brisket for Hannukah – Oil and Potatoes Can’t be Bad!

December 1st, 2010 · No Comments

My Jewish friends start celebrating Hannukah, the Festival of Lights, tonight. Many will cook brisket over the eight days of the holiday. The very traditional shortcut recipe for the pot roast using the onion soup mix from years past is below.

But for tonight, it’s latkes – originally, potato pancakes fried in oil. Crispy on the outside and soft on the inside, with a touch of onion to spice things up.

Today’s latke-makers go all over the place – zucchini latkes, salmon latkes, and dessert latkes made with sweet potatoes and drizzled with maple syrup, served with cinnamon ice cream.

Brisket with onion soup mix

  • 1 brisket, 4 to 5 pounds
  • 1 package (1 envelope) Lipton dry onion soup mix
  • 1 12-ounce can ginger ale OR beer
  • 1/2 cup ketchup
  • 1 tablespoon fresh garlic, minced or 1/3 teaspoon garlic powder
  • potatoes, carrots, onions and celery, cut up (optional)

Preheat oven to 400 degrees.

Rinse brisket and pat dry; put in a heavy roasting pan or ovenproof Dutch oven. Sprinkle onion soup mix over meat. Mix ginger ale (or beer) and ketchup in a large measuring cup; pour over brisket. Sprinkle roast with minced garlic or garlic powder.

Cover and bake at 400 degrees for 15 minutes; turn oven to 350 degrees and roast for 30 minutes. Add potatoes and other vegetables if desired.

Continue to cook for 1-1/2 to 2 hours longer or until roast is done. Check occasionally to see if liquid is still in pot; add beef broth if needed to prevent burning.

GRAVY: Remove, strain off fat and put remaining liquid with scraped up bits in saucepan. Bring mixture to simmer and stir in  1-1/2 tablespoons flour or cornstarch with 4 tablespoons water; bring to a boil, reduce heat and cook 3 minutes more. Add 1/2 cup red wine and cook 5 more minutes if desired.

Sweet potato latkes

  • 2 medium sweet potatoes or yams, finely grated
  • 3 eggs
  • 1 teaspoon sugar
  • 1/4 cup finely ground nuts
  • 1/4 cup raisins
  • 1/4 cup pecans, chopped
  • Pinch salt
  • Oil for frying
  • Maple syrup and cinnamon ice cream, for serving

In large bowl, combine sweet potatoes, eggs, sugar and enough ground nuts  to make thick batter. Mix well. Fold in raisins and pecans; add salt to taste.

In large skillet, heat oil for shallow frying to 375°F. Spoon a heaping tablespoon of potato mixture into oil, flattening with spatula.

Cook, browining on both sides, about 3-1/2 minutes per side. Drain on paper towels; serve warm with maple syrup drizzle and cinnamon ice cream on the side.

Makes 4 servings.

Tags: Holiday cooking

0 responses so far ↓

  • There are no comments yet...Kick things off by filling out the form below.

Leave a Comment