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Holiday Entertaining: Hanukkah Edition Part II

Last updated 4 years ago

How good does Sweet & Savory Salted Banana Blintzes, Crispy Zucchini & Potato Latkes, and Chocolate Chip Challah Bread sound? Try these traditional dishes with a unique twist this Hanukkah. 

Salted Banana Blintzes
What you'll need
  • 1 cup cottage cheese
  • 4 oz. cream cheese, softened
  • 1/4 cup sugar
  • 1/2 tsp. vanilla extract
  • 3/4 cup flour
  • 1/4 tsp. salt
  • 1 cup milk
  • 3  eggs
  • 1/4 cup butter, melted and cooled (divided)
  • 4  bananas, sliced
  • 1/4 cup powdered sugar (optional)
  • 1/2 cup caramel sauce, storebought or homemade
  • pinch sea salt
What you'll need to do
  • Process cottage cheese, cream cheese, sugar and vanilla together in a food processor or blender (or you can stir by hand) until well-blended. Set aside.
  • Whisk together flour, salt, milk, eggs and 2 tablespoons of the butter until combined. Refrigerate mixture for at least 15 minutes, but preferably at least 1 hour.
  • Heat 1 tablespoon of the remaining butter in a small (preferably non-stick) skillet over medium-high heat. Add about 1/4-cup of the batter, and immediately swirl the pan so that the batter spreads to make a large, thin circle of batter on the bottom of the pan.
  • Cook for 15-25 seconds on the first side until you can slide a spatula underneath to flip the crepe. Then flip and cook for an additional 15 seconds until done. Remove and set aside. Repeat with remaining batter.
  • Fill each crepe with about 2 Tbsp. of the cheese filling, and 1/3-cup of sliced bananas. Then fold the bottom side of the crepe over the bananas, fold in the two left and right sides, and then roll the crepe over the top side until a little pouch is formed. Repeat with remaining crepes and bananas.
  • Heat the remaining 1 tablespoon of butter over medium-high heat. Then add the blintzes - 2 at a time - to the pan, and brown on all sides.
  • Serve dusted with powdered sugar, and drizzled with warm caramel sauce. Then sprinkle each blintz with a tiny pinch of sea salt.

Check out step by step pictures and the original recipe Tablespoon.

Crispy Zucchini & Potato Latkes
What you'll need
  • Vegetable cooking spray
  • 2 pounds russet potatoes, peeled and grated
  • 2 medium zucchini, grated
  • 3 garlic cloves, minced
  • 1 teaspoon chopped fresh rosemary leaves, plus leaves, for garnish
  • 1/4 cup grated Parmesan, plus 1 tablespoon
  • 1/4 cup seasoned bread crumbs
  • 2 egg whites, lightly beaten
  • 2 teaspoons kosher salt, plus extra for seasoning
  • 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
  • 3 tablespoons vegetable oil
  • Olive oil, for drizzling
  • 1 1/2 cups mascarpone cheese, at room temperature
What you'll need to do
  • Place an oven rack in the center of the oven. Preheat the oven to 450 degrees F. Spray a baking sheet, liberally, with vegetable cooking spray. Set aside
  • Lay the potatoes and zucchini on 2 kitchen towels. Bring the corners of the towels together and squeeze out the moisture from the vegetables. Place the vegetables in a large bowl. Add the garlic, chopped rosemary, 1/4 cup Parmesan cheese, bread crumbs, egg whites, salt, and pepper. Mix well until all ingredients are combined.
  • In a 12-inch nonstick skillet, heat the vegetable oil over medium heat. Add the vegetable mixture to the pan. Using a spatula, press the mixture evenly into the pan. Drizzle the top with olive oil and sprinkle with the remaining 1 tablespoon Parmesan cheese. Cook for 8 minutes or until the edges of the mixture begin to brown. Slide the pancake, cooked side down, onto the prepared baking sheet. Bake for 20 to 25 minutes or until the top of the pancake starts to brown and the edges are crispy.
  • In a small bowl, beat the mascarpone until smooth and season with salt and pepper, to taste.
  • Cut the pancake into 1 1/2-inch squares and arrange on a serving platter. Pipe or spoon the seasoned mascarpone on top and garnish with a few fresh rosemary leaves.
 
For nutritional information and original recipe, visit the Food Network.

 

Chocolate Chip Challah Bread
What you'll need
  • 2 packets active dry yeast (4 1/2 teaspoons)
  • 1/2 cup sugar, plus a pinch
  • 7 cups all-purpose flour, plus more for dusting
  • 1 tablespoon salt
  • 2 large eggs
  • 1/2 cup vegetable oil, plus more for the bowl
  • 1 cup semisweet chocolate chips
What you'll need to do
  • Preheat the oven to 375 degrees F. Mix the yeast, a pinch of sugar and 1 cup warm water in a small bowl. Set aside while you measure out the other dry ingredients, or until frothy.
  • Whisk 3 1/2 cups flour, the remaining 1/2 cup sugar and the salt in a large bowl. Pour in the yeast mixture and stir with a wooden spoon. Add 1 egg, the vegetable oil and 1 cup warm water; stir until combined. Gradually stir in the remaining 3 1/2 cups flour until the dough starts to come together. Mix in the chocolate chips.
  • Turn the dough out onto a floured surface and knead until smooth, about 8 minutes. Transfer to a large oiled bowl, cover with plastic wrap and let rise in a warm place until doubled in size, 1 hour to 1 hour, 30 minutes.
  • Divide the dough into 3 equal portions. On a floured surface, roll each portion into a ball, then roll each ball into a 1 1/2-to-2-inch-wide strand, about 16 inches long. Lay the strands side by side on a sheet of parchment paper and pinch them together at one end.
  • Braid the 3 strands: Cross the right strand over the middle strand. Then cross the left strand over the middle strand. Repeat, crossing the right strand over the middle strand, then the left over the middle, until all of the dough is braided. Pinch the dough together at the end.
  • Slide the loaf (with the parchment paper) onto a baking sheet. Beat the remaining egg with 1 tablespoon water in a small bowl, then brush the egg wash all over the loaf. Bake until golden brown, about 30 minutes.
For orginial recipe visit the Food Network.
 

 

 

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