๐Ÿ”ธ๏ธ๐Ÿ”น๏ธ ื—ื ื•ื›ื” ๐Ÿ”น๏ธ๐Ÿ”ธ๏ธ    

          Chanukah the festival of Lights ๐ŸŒŸ

It was during the time if the second temple, Beis HaMikdash, that the Holy Land was ruled by very cruel Greeks. They robbed the Jews of everything they owned and after they conquered the Holy Temple they put up Idols on the Holy altar. No one managed to stand up up to the mighty foe, till the priest Mattityahu and his five sons came up with a stragety and drove the Greeks away from Israel. It was a miracle that the five boys of Mattityahu defeated the mighty Greek army.

The Greeks accepted the Torah as a book of great wisdom, but not as something Holy that connected the Jews to HaShem, at some point later in time they made reading the Torah illegal and prohibit to worship HaShem, to observe the Mitzvos,no more Shabbos, Brit Milah, kosher laws and the holliness of Jewish marriage.

To keep the Torah alive, the Maccabees risks their lives, their stragety to defeat the Greek army  was a miracle, but wat was even a greater miracle, was the oil and how they didn't have any oil left as the Greeks had made all of the oil in Beis HaMikdash impure, but luck was on their side as they found a jar of oil which had been overlooked, and with great Love for HaShem they lit the oil, but it was just enough for one day, and then another miracle happend, HaShem made the oil burn for eight days. Everyone could see the that  Shechinah dwelt with the Jews.

With such joy they cleansed Beis HaMikdash and began to serve HaShem once again. We still feel the happiness and joy when we celebrate Chanukah, with parties, dreidels, latkes, sufganiyot and gelt.

When we are filled with joy which has so much power and will overcome negativity and evil decree!! Every day we add another candle, till all eight candles of the Menorah, and we are charging ourselves up with the Light, which also will be adding the Torah and the Mitzvos.

And with this light, which will continue for the whole year, as Chanukah candles are as Holy as the oil of the Lights in Beis HaMikdash, meaning they cannot be used for any other purpose, and remember its a Mitzvah to look into the the candles, and listen to the Chanukah story and how the Maccabees brought us to victory.

The miracle of Chanukah was during very dark times, with such a evil decree against us, The Maccabees had a lot of courage, trust and Love for HaShem, it was their Mesiras Nefesh that turned darkness into Light.

We could do the same as the Maccabees has done, by self- sacrifice and with trust and love for HaShem. With this we can light up the world and bring in the Moshiach!

How to light the Chanukia

The Chanukia is lit eight nights, at nightfall, every night we add another candle, and at the eighth night eight candles are burning.

One the first we burn two candles, one is the helper candle, the shamash is used to lit the other candles  but doesn't count.

It is Chabad custom to place the Chanukia facing the Mezuzah in a doorway so that the Mitzvah of the Mezuzah and the Chanukah surrounding us.

The other place is on a windowsill.

 

Special Chanukia Brachot

Chanukah prayers

Hallel and Torah reading

Every day of Chanukah we recite the Hallel, with the morning prayers

Hallel is the sequence of praise and gratitude in Tehillim 113-118.

The Torah reading is fallowing the Hallel and the Chanukah readings are from the book of Barmidbar 7: 1 - 8: 4 and discuss the dedication of the Tabernacle, and the command to Aharon to kindle the lights of the Menorah everyday during Chanukah.

Latkes

๐Ÿ”น๏ธ6 patatoes

๐Ÿ”น๏ธmedium onion peeled

๐Ÿ”น๏ธ2 large eggs, beaten

๐Ÿ”น๏ธ1/2 cup all-purpose flour

๐Ÿ”น๏ธ6~8 tbsp. vegetable or canola oil

๐Ÿ”น๏ธ2 tsp salt

๐Ÿ”น๏ธ1/2 tsp. freshly ground black pepper

๐Ÿ”น๏ธsour cream

๐Ÿ”น๏ธapplesauce

๐Ÿ”น๏ธ1 sprig dill for garnish (optional)

Using a box grater or the grating blade of a food processor, grate potatoes and onion. Drain in a colander and press with your hands to remove all of the excess liquid. Put into a large bowl.

Add flour to the potatoes and onions. Gently fold in beaten eggs. Add salt and pepper.

Heat oil to medium-high heat in a large skillet. Using a large spoon, place potatoes in the oil, and flatten with the back of the spoon. Let them to cook for about 3-4 minutes before turning, and cook for another 3-4 minutes. Adjust the time if needed.

Put latkes on a wire rack. Place paper towels under the wire rack to catch the excess oil. Arrange latkes on large platter. Serve with sour cream and applesauce on the side. Garnish with a sprig of fresh dill.

 

 

 

 

Sufganiyot

 

๐Ÿ”น๏ธ1 tsp gefen dry yeast

๐Ÿ”น๏ธwater1/2 cup warm milk, Whole milk  do not use skimmed milk.

๐Ÿ”น๏ธ1~1/3 cup unsalted butter, at room temperature

๐Ÿ”น๏ธ1/4 cup sugar, divided3 egg yoks at room temprature.

๐Ÿ”น๏ธ1 tsp. vanilla1 tsp.     

๐Ÿ”น๏ธ1/2 tsp salt  

๐Ÿ”น๏ธ4-5 cups flour 

๐Ÿ”น๏ธ1 egg white, beaten.     

๐Ÿ”น๏ธcanola oil for frying.

๐Ÿ”น๏ธ1 cup raspberry jelly 

 

In a small bowl, add the yeast to the warm water to dissolve. Set aside. In the bowl of a standing mixer or with a handheld mixer at low speed, combine milk, butter, 1/4 cup sugar, egg yolks, vanilla, salt, yeast mixture and 3 cups of flour. Beat until well combined and smooth. Stir in another 1/2 cup flour until the dough is smooth. Place dough in a greased bowl and turn it once to make sure the dough is greased on all sides. Cover with a towel and let rise in a warm place until doubled (1 hour).

 

After an hour (when dough appears to have doubled), punch dough down and cut in half. Roll out each half of the dough on a flour board to 1/4" thickness. Use a 1/2" cookie cutter or a small floured glass to cut out circles. Place each circle on a greased baking sheet or sheet lined with a Silpat mat. Place 1/2 tsp. of jelly or preserves in the center of the circles. Brush around the edges of each circle with the beaten egg white.

 

Roll out the remaining half of the dough, making more dough circles. Top each jelly circle with a plain circle of dough. Press the edges together tightly. Cover with a towel and let rise for 45 minutes.

 

Heat oil in electric fryer to 375 degrees. While oil is heating, place the remaining cup of sugar in a shallow bowl or wide pie dish. Fry doughnuts a few at a time (be careful not to crowd them) for 2 minutes on each side. Drain on paper towels and roll in remaining sugar while stil warm.

 

 

Pasta Salade with Zucchini, Feta & Chickpeas

Salade Dressing 

๐Ÿ”น๏ธ1/2 box rotini pasta.

๐Ÿ”น๏ธ1 large zucchini

๐Ÿ”น๏ธ1 large red onion

๐Ÿ”น๏ธa  cup of Chickpeas

๐Ÿ”น๏ธ feta cheese 

Ingredients 

๐Ÿ”น๏ธ4 tbsp olive oil

๐Ÿ”น๏ธ2 tbsp red wind vinegar

๐Ÿ”น๏ธ2 tbsp rice vinegar

๐Ÿ”น๏ธ1 tsp sugar

๐Ÿ”น๏ธ1/2 tsp kosher salt

๐Ÿ”น๏ธ1/2 tsp garlic powder

๐Ÿ”น๏ธ1/4 tsp oregano

๐Ÿ”น๏ธpince of red pepper flakes

๐Ÿ”น๏ธpepper.

 

Cut zucchini and red onion into quarter rounds and roast on a sheet pan with a bit of oil and salt at 450°F (220°C) for 20 minutes.

Cook the pasta in salted water to al dente. Drain and whisk the dressing ingredients together.

Pour half into the pasta and toss to coat. Add the roasted vegetables, the chickpeas, and the feta cheese.

Mix and add the remaining dressing and serve it warm.

 

Pastrami Rugelach

Ingredients

* 110 -12 ounce package pastrami

* Gefen duck sauce

* 1 package Taamti Malawach dough

* 1/4 cup mayonaise

* 3 Tbps gefen mustard.

* Bagel spice

 

Preheat oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper.

 

Defrost malawach dough but do not roll it out. Mix mayonnaise and mustard and spread on each circle of dough. Slice each circle of dough into eighths, like a pizza. Place a piece of pastrami on each wedge, then roll it up starting from the wide end, like rugelach. Brush with duck sauce and sprinkle with everything spice.

 

Place the pastrami rugelach on prepared baking sheet (not too close together) and bake for 20 to 25 minutes. These are great eaten fresh but can definitely be frozen as well. Defrost and reheat uncovered on a low temperature in a single layer.

 

Chanukah Krembo

Ingredients 

* For the base 20 white sandwitch cookies.

* for the filling 8 ounces whip cream

* 3/4 cup gefen marshmallow spread.

* 1 tsp vanilla

 

* For the topping 11 ounces of white chocolate

* 2 tbps oil

* 1/4 cup blue and white sprinkles.

 

To prepare the Krembos

 

Whip the cream in a mixer until it forms firm peaks.

 

Fold in marshmallow spread and vanilla. Fill a pastry bag with the filling.

 

Line a cookie sheet with 20 sandwich cookies. Pipe onto each cookie about three tablespoons of filling. Freeze for at least two hours.

 

Over a double boiler, melt white chocolate with oil. Once completely melted, remove cookies with Krembo filling from the freezer and dip each Krembo into white chocolate and sprinkle with sprinkles before it hardens.

 

Store in the freezer. Remove from freezer 20 minutes before serving.

 

 

 

 

 

Latke Kugel

Ingredients

 

* 10 medium- large potato latkes - grated

* 1 and 1/2 cup water

* 1/2 cup gefen olive oil

* 7 eggs

* Salt

* Pepper

 

Prepare the Latke Kugel

 

Preheat oven to 425 degrees Fahrenheit. - 218 degree celsius

 

In a food processor fitted with the “S” blade, process the latkes for a few seconds until no large pieces remain.

 

Transfer the mixture to a large mixing bowl and add in the remaining ingredients. I say season with salt and pepper to taste, because everyone’s latkes have a different amount of salt in them.

 

Pour the mixture into a nine- x 13-inch pan and bake for approximately an hour, until the top is deliciously golden brown. Slice and serve!

 

 

Pargiyos with sweet potato and geen beans

Ingredients

 

* 2 pounds of pargiyos ( boneless and skinless chicken thighs

* 1/4 cup mostard

* 1 tbps gefen olive oil

* 3 cubs of garlic

* fresh thyme or 3 tps dried thyme

* Salt

* Pepper

 

Sweet potatoes and green beans

 

* 4 sweet potatoes

* 3 cubs of frozen green beans or fresh green beans.

* 1 tbps olive oil

* 1 glove of garlic 

* Salt 

 

Preheat the oven to 375 degrees Fahrenheit ( 190 degrees celcius) Line a large sheet pan with parchment paper.

 

Place the chicken, cubed sweet potatoes and green beans onto the pan.

 

In a small bowl mix together the mustard, maple syrup, olive oil, garlic, thyme and a shake of salt and pepper.

 

Pour most of this mixture over the chicken and the remaining over the sweet potatoes. Drizzle the olive oil over the green beans followed by the garlic powder and salt.

 

Lift the chicken and be sure both sides are coated in the sauce and toss the sweet potatoes together to coat.

 

Bake uncovered for 45 minutes or until the sweet potatoes have softened.