This year, Hanukkah begins on the evening of Saturday, Dec. 8 and ends on the evening of Sunday, Dec. 16.
Here are a few local events happening in and around the Northampton Township area.
Observing the Festival of Lights goes hand-in-hand with making special Hanukkah foods. Before you light the menorah, make sure you have all the ingredients for some great brisket, latke, and sufganiyot. Although there are many recipes, below are a few to try during the eight nights.
Hate cooking? Steve Stein's Deli in Holland might be able to help out.
- 1 Brisket any size
- 1 packet onion soup mix
- 1 can jelled cranberry sauce
- Orange juice
- Line deep baking pan with foil.
- Place brisket in pan.
- Dice up cranberry sauce and place on top of brisket.
- Sprinkle onion soup mix on top of brisket.
- Pour in enough OJ to cover brisket about half way.
- Cover with foil and bake at 350 until you can stick a fork in it and the fork slides out easily.
- Approx. 1 hr. per pound.
- Let cool and cut on the bias
Sufganiyot (jelly doughnuts) from chabad.org
- 2 packages yeast
- 1/3 cup sugar
- 3/4 cup water
- 1/4 cup orange juice
- 1/3 cup margarine
- 1/2 teaspoon salt
- 4 or 5 cups. flour
- 3 egg yolks
- Jelly of your choice for filling
- Powdered Sugar
- Mix water, sugar, juice, and yeast.
- Let stand 10 minutes.
- Melt margarine and add to yeast mixture.
- Beat in eggs and salt.
- Add flour, mixing and kneading by hand to form a soft dough.
- Let rise 1-1/2 hours.
- Roll dough 1/4 inch thick and cut circles (approximately 2 inches).
- Let circles rise 1/2 hour.
- Deep fry at 400° F about 3 minutes, turning once.
- Pipe in jelly and roll in powdered sugar.
TELL US: What are your favorite things to eat during Hanukkah? Do you have any special or traditional Hanukkah recipes in your family?