Part of me wishes I'd get away with making your menu instead of our Christmas Day turkey, but alas I think it's too ingrained now! As a Christmas twist I would suggest brandy butter with some of the dessert. Also, why jam or chocolate in the rugelach - less of a thing here so as I first made them living in California from the Smitten Kitchen cookbook I used both and never looked back!
Thanks for your comment, Rachel! I bet your dinner is out of this world—and I think I MUST make that brandy butter this year, perhaps to serve with some leftover fruitcake. A little Christmas with Hanukkah definitely makes sense considering the coincidence of dates!
I too make my rugelach with both jam and chocolate, in the same cookie (per my favorite Dorie Greenspan recipe) and sometimes make separate batches for the few (okay one person!) who prefer jam unsullied (?!?) with chocolate.
Such an enticing menu, Ruth. And in my opinion there is no such thing as too much brisket! Good luck and embrace the process. I’m sure it will be a lovely gathering. Thank you for sharing your recipes. Happy Hanukkah!
I haven't been involved in a traditioal Hanukkah celebration since I left LA. There, we had a fabulous group who each prepared something - I was the brisket and latke gal. Even got my brisket from the kosher butcher...my bubbe Roth, maternal bubbe, would have been so proud. You got my juices flowing so I may make some latkes this year. Happy, Happy!
I just love these cutout cookies! Thank you for sharing your traditions with us and your recipes. :) I tried a new cookie recipe yesterday for the Run to Write Club—Gingerbread cutouts. I experimented with Sorghum flour and mixed it with a little gluten-free flour. I think I have a few more tweaks to make but the club members enjoyed them and so did my kiddos. :) I'll plan to share the recipe once I make it a few more times. :)
Thank you, Ruth!
Wishing you and yours lots of laughter and light this holiday season.
Thanks, Amie! Those cookies are always so decorative (and good!). I’m thinking of making some gingerbread “people” from a recipe you sent me last year that we loved. At this point four people for dinner sounds good!
Oh my goodness, you work so hard and put so much effort into preparing food for your family and friends. I’m in awe of you.
As you know, it’s summertime here in Australia, so our festive menus feature a lot of salads and other cold dishes. I might even have a swim in my son’s pool on Christmas Day.
Thanks for your kind comment, Marg! Salads are great for any occasion. Do you make a special one for Christmas?
Our weather in Southern California can be similar to yours—almost summer-like in December. Right now we’re experiencing our seasonal Santa Ana winds, which dry out everything and lead to devastating fires. I’m longing for rain. Snow, of course, is out of the question!
Chag sameach Chanuka. I prep everything but the latkes in advance. One year I tried prepping the latkes ahead of time. They turned into large potato chips when I reheated them. How do you keep that from happening? I average 20+people, but I have finally caved and I let one of my guests help with the frying while I mingle. I guess he doesn't mind smelling like latkes!
Fresh-cooked latkes are really the best, and if I had a designated latke maker and better ventilation, I’d probably do it that way. You’re right that reheated latkes can turn out like big potato chips if they’re too thin and you reheat them too long. It’s a bit tricky. I make mine a little thicker and keep a close eye on them in the oven when reheating them so they don’t get too brown or burned, but are still heated through and crispy on the outside. I’ve made my share of big potato chips too! One year I burned a batch and set off the smoke alarm and we couldn’t turn it off! It makes for an exciting holiday!
We like to make stuff that can be made the day ahead and brought out on party day with no reduction of impact or flavor. Lovey and I will divide up tasks as appropriate. We cook in massively different ways so sometimes what happens is she does it all and others I do it all. On my side, I kind of hate having people in "my" kitchen when I'm cooking because I move fast and clean as I go. Lovey leaves the cleaning to the end, which would drive me berserk - I hate the mess. But it always ends up tasting just fine. I'm her official "taster and flavor tweaker" - I can tell what a dish needs to ramp the flavor up when it's almost done but somehow isn't quite right yet.
I envy your wife for having a partner who in an accomplished cook and a neat one at that. I unfortunately am more of the Lovey school of making a mess and cleaning up later, which isn’t optimal, I know. One reason I make some things ahead is so as to have all be calm and organized on party day. I’m with you on liking the kitchen to myself when cooking, but I’d love to have a taster who might advise me on flavor tweaks. Jeff’s usual comment is “it’s fine,” unless it’s grilled cheese or chocolate.
Thanks for sharing your kitchen methodology, Crowden. Who’s the main chef this Christmas?
I loved reading about your preparations, Ruth. You sounds incredibly well organised. I'm all for over-catering and a gift of leftovers sounds like the best present.
Your holiday-themed food talk is THE BEST. I especially like the Jewish names for foods. My Mom originates from Poland so great mixing of cultures. There rarely seems to be a beautiful "peasant food" like latkes that I don't immediately connect with Mom although we didn't call them latkes :) Now, to the fruitcakes. Yours look beautiful and you seem to make lots of variations which is even better. So here is my opinion on the fruitcake thing. If you want to make something just call it what the French or Italians do. It can have the same ingredients but just sounds more impressive FRUITCAKE vs PANNETONE vs CAKE AU FRUITS CONFIT -- you decide :) -- we've talked brisket before so I bite my tongue and hope to taste your recipe some time. -- Regarding our prep. A year off from big prep and baking as I am likely headed for knee surgery so adding long stints with the mixer doesn't make sense.
Thanks so much for your kind comments on my holiday food posts, Mark! I agree that fruitcakes should be called something else—the name has too many bad connotations (blame it on Johnny Carson, or maybe bad fruitcakes!). Gâteau au fruit has a much more sophisticated ring. I’m still very fond of making them and eating them, whatever they’re called. I might even serve one at my Hanukkah party this year! (Too bad I can’t find any blue cherries!)
Just about all the food I serve at Hanukkah has Eastern European origins because that’s where so many of the Jews who immigrated to this country in the late 19th and early 20th centuries originated, so no wonder it’s something you know from your Polish mother’s kitchen. I imagine the Polish and Jewish versions of many dishes, including potato latkes, would be very close.
Take very good care of that knee, Mark, and leave the baking to others this year. I hope you heal well, eat deliciously and have a very Merry Christmas and Happy, Healthy New Year!🎄🎉🥳
This is the closest thing to Eastern European perfection in the Twin Cities. Has won a James Beard award or two. They have a bakery and a deli and a restaurant under one roof. https://roadfood.com/restaurants/kramarczuks/
My husband’s aunt Belle has such a good brisket recipe the rabbi talked about it at her funeral. Made with puréed canned peaches, catsup, barbecue and soy sauce!
Oh, wow, Karen, that’s the supreme tribute when someone shares a recipe you’re famous for at your funeral! (Now, of course, I’m wondering what recipe of mine might be mentioned at mine!) I’m going to have to try making Belle’s brisket sometime. Sounds delicious! Happy Hanukkah to you and yours! 🤗
you are a holiday machine, Ruth !!! i have NO idea how one can do all of this but i suppose it is the magic of the season that inspires ~ i loved seeing your list and drawing ~ it shows just how much love and care goes into your celebration & creation. Happy Hanukkah !
Gosh, thanks, Beth! I do feel a bit machine-like when I make those latkes! The reward is the ones that fall to pieces that I get to sample. Wishing you a calm and happy holiday season!🤗
Part of me wishes I'd get away with making your menu instead of our Christmas Day turkey, but alas I think it's too ingrained now! As a Christmas twist I would suggest brandy butter with some of the dessert. Also, why jam or chocolate in the rugelach - less of a thing here so as I first made them living in California from the Smitten Kitchen cookbook I used both and never looked back!
Thanks for your comment, Rachel! I bet your dinner is out of this world—and I think I MUST make that brandy butter this year, perhaps to serve with some leftover fruitcake. A little Christmas with Hanukkah definitely makes sense considering the coincidence of dates!
I too make my rugelach with both jam and chocolate, in the same cookie (per my favorite Dorie Greenspan recipe) and sometimes make separate batches for the few (okay one person!) who prefer jam unsullied (?!?) with chocolate.
Such an enticing menu, Ruth. And in my opinion there is no such thing as too much brisket! Good luck and embrace the process. I’m sure it will be a lovely gathering. Thank you for sharing your recipes. Happy Hanukkah!
Thanks so much, Domenica!
What a wonderful labour of love this is, Ruth!
I haven't been involved in a traditioal Hanukkah celebration since I left LA. There, we had a fabulous group who each prepared something - I was the brisket and latke gal. Even got my brisket from the kosher butcher...my bubbe Roth, maternal bubbe, would have been so proud. You got my juices flowing so I may make some latkes this year. Happy, Happy!
What a lot of work you go through for the holidays, Ruth! I am in total awe. But I am sure your guests enjoy themselves immensely.
I just love these cutout cookies! Thank you for sharing your traditions with us and your recipes. :) I tried a new cookie recipe yesterday for the Run to Write Club—Gingerbread cutouts. I experimented with Sorghum flour and mixed it with a little gluten-free flour. I think I have a few more tweaks to make but the club members enjoyed them and so did my kiddos. :) I'll plan to share the recipe once I make it a few more times. :)
Thank you, Ruth!
Wishing you and yours lots of laughter and light this holiday season.
I admire your hosting and cooking efforts, Ruth! I can barely handle a meal for 4…
And the cutout cookies are soooo festive!
Thanks, Amie! Those cookies are always so decorative (and good!). I’m thinking of making some gingerbread “people” from a recipe you sent me last year that we loved. At this point four people for dinner sounds good!
Oh my goodness, you work so hard and put so much effort into preparing food for your family and friends. I’m in awe of you.
As you know, it’s summertime here in Australia, so our festive menus feature a lot of salads and other cold dishes. I might even have a swim in my son’s pool on Christmas Day.
Thanks for your kind comment, Marg! Salads are great for any occasion. Do you make a special one for Christmas?
Our weather in Southern California can be similar to yours—almost summer-like in December. Right now we’re experiencing our seasonal Santa Ana winds, which dry out everything and lead to devastating fires. I’m longing for rain. Snow, of course, is out of the question!
Chag sameach Chanuka. I prep everything but the latkes in advance. One year I tried prepping the latkes ahead of time. They turned into large potato chips when I reheated them. How do you keep that from happening? I average 20+people, but I have finally caved and I let one of my guests help with the frying while I mingle. I guess he doesn't mind smelling like latkes!
Chag sameach, Loren!
Fresh-cooked latkes are really the best, and if I had a designated latke maker and better ventilation, I’d probably do it that way. You’re right that reheated latkes can turn out like big potato chips if they’re too thin and you reheat them too long. It’s a bit tricky. I make mine a little thicker and keep a close eye on them in the oven when reheating them so they don’t get too brown or burned, but are still heated through and crispy on the outside. I’ve made my share of big potato chips too! One year I burned a batch and set off the smoke alarm and we couldn’t turn it off! It makes for an exciting holiday!
We like to make stuff that can be made the day ahead and brought out on party day with no reduction of impact or flavor. Lovey and I will divide up tasks as appropriate. We cook in massively different ways so sometimes what happens is she does it all and others I do it all. On my side, I kind of hate having people in "my" kitchen when I'm cooking because I move fast and clean as I go. Lovey leaves the cleaning to the end, which would drive me berserk - I hate the mess. But it always ends up tasting just fine. I'm her official "taster and flavor tweaker" - I can tell what a dish needs to ramp the flavor up when it's almost done but somehow isn't quite right yet.
I envy your wife for having a partner who in an accomplished cook and a neat one at that. I unfortunately am more of the Lovey school of making a mess and cleaning up later, which isn’t optimal, I know. One reason I make some things ahead is so as to have all be calm and organized on party day. I’m with you on liking the kitchen to myself when cooking, but I’d love to have a taster who might advise me on flavor tweaks. Jeff’s usual comment is “it’s fine,” unless it’s grilled cheese or chocolate.
Thanks for sharing your kitchen methodology, Crowden. Who’s the main chef this Christmas?
We haven't started thinking THAT far ahead! Maybe I'll serve an array of Saltines, Kraft singles and raisins. It has a certain purity, doesn't it ...?
I loved reading about your preparations, Ruth. You sounds incredibly well organised. I'm all for over-catering and a gift of leftovers sounds like the best present.
Thanks, Julia! As I said, it’s a labor of love, but without the planning, it would be overwhelming.
Your holiday-themed food talk is THE BEST. I especially like the Jewish names for foods. My Mom originates from Poland so great mixing of cultures. There rarely seems to be a beautiful "peasant food" like latkes that I don't immediately connect with Mom although we didn't call them latkes :) Now, to the fruitcakes. Yours look beautiful and you seem to make lots of variations which is even better. So here is my opinion on the fruitcake thing. If you want to make something just call it what the French or Italians do. It can have the same ingredients but just sounds more impressive FRUITCAKE vs PANNETONE vs CAKE AU FRUITS CONFIT -- you decide :) -- we've talked brisket before so I bite my tongue and hope to taste your recipe some time. -- Regarding our prep. A year off from big prep and baking as I am likely headed for knee surgery so adding long stints with the mixer doesn't make sense.
Thanks so much for your kind comments on my holiday food posts, Mark! I agree that fruitcakes should be called something else—the name has too many bad connotations (blame it on Johnny Carson, or maybe bad fruitcakes!). Gâteau au fruit has a much more sophisticated ring. I’m still very fond of making them and eating them, whatever they’re called. I might even serve one at my Hanukkah party this year! (Too bad I can’t find any blue cherries!)
Just about all the food I serve at Hanukkah has Eastern European origins because that’s where so many of the Jews who immigrated to this country in the late 19th and early 20th centuries originated, so no wonder it’s something you know from your Polish mother’s kitchen. I imagine the Polish and Jewish versions of many dishes, including potato latkes, would be very close.
Take very good care of that knee, Mark, and leave the baking to others this year. I hope you heal well, eat deliciously and have a very Merry Christmas and Happy, Healthy New Year!🎄🎉🥳
This is the closest thing to Eastern European perfection in the Twin Cities. Has won a James Beard award or two. They have a bakery and a deli and a restaurant under one roof. https://roadfood.com/restaurants/kramarczuks/
Eating at Kramarczuk’s definitely sounds like enough reason to visit your fair city, Mark! Stuffed cabbage! Sausages! Yum! On my way (I wish!).
It is distinctly casual yet the deli/bakery offers the most sophisticated of things. These pictures are old and bits of glare but you being a master baker, you might enjoy. We've never bought baked goods there and been disappointed. https://photos.app.goo.gl/Lt3omyPxwFgfFW6p9 and https://photos.app.goo.gl/iqNNcvEawPrRwi4U6
Your rugalah are the best!
Thanks, Judy! I know that’s why Mike comes wearing cargo pants with deep pockets!🤣
My husband’s aunt Belle has such a good brisket recipe the rabbi talked about it at her funeral. Made with puréed canned peaches, catsup, barbecue and soy sauce!
Oh, wow, Karen, that’s the supreme tribute when someone shares a recipe you’re famous for at your funeral! (Now, of course, I’m wondering what recipe of mine might be mentioned at mine!) I’m going to have to try making Belle’s brisket sometime. Sounds delicious! Happy Hanukkah to you and yours! 🤗
Great piece!
you are a holiday machine, Ruth !!! i have NO idea how one can do all of this but i suppose it is the magic of the season that inspires ~ i loved seeing your list and drawing ~ it shows just how much love and care goes into your celebration & creation. Happy Hanukkah !
Gosh, thanks, Beth! I do feel a bit machine-like when I make those latkes! The reward is the ones that fall to pieces that I get to sample. Wishing you a calm and happy holiday season!🤗