5 Best Recipes for Hannukah

Monday, 18 Oct 2010 03:15 PM

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Here are the five best recipes for Hannukah. You can try out these recipes to make this big occasion an extra special affair. After all, festive occasions are not complete without good food by your side!

ORANGE-SCENTED ROASTED ROOT VEGETABLES
Ingredients:
4 cups cubed, peeled sweet potato
3 cups cubed, peeled rutabaga
2 cups sliced parsnip
1 tablespoon vegetable oil
2 medium onions, each cut into 8 wedges
Cooking spray
1/3 cup packed brown sugar
2 tablespoons orange marmalade
2 tablespoons lemon juice
1 tablespoon sweet honey mustard
1/4 teaspoon salt
1/8 teaspoon ground red pepper
Dash of ground nutmeg 

How to make:
Put the first 5 ingredients in a bowl and toss. Arrange vegetables in a single layer in a shallow roasting pan coated with cooking spray. Bake at 400° for 45 minutes. Stir twice.
Combine sugar and remaining ingredients in a small saucepan. Bring to a boil. Reduce heat. Simmer for 1 minute. Pour over vegetables and toss gently. Bake for an additional 15 minutes or until vegetables are tender. 

CARROT SOUFFLE
 
Ingredients:
2 pounds fresh carrots, sliced
6 large eggs
1 cup sugar, divided
1/3 cup matzo meal
3/4 cup butter or margarine, melted and divided
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
2 teaspoons vanilla extract
1 cup chopped walnuts

How to make:
In a large saucepan, cook carrots in water over medium-high heat for 20 to 25 minutes or until they are very tender. Drain well. Process carrots and eggs in a blender or food processor until the mixture becomes smooth.
Add 2/3 cup sugar, matzo meal, 1/2 cup butter, salt, nutmeg, and vanilla. Process the mixture until it becomes smooth. Pour mixture into a lightly greased 13 x 9 inch baking dish.
Bake at 350° for 40 to 45 minutes or until the mixture is set. Combine remaining 1/3 cup sugar, 1/4 cup butter, and walnuts. Top soufflé with mixture; bake 5 to 10 more minutes. 

ROMAINE SALAD WITH ORANGES AND PINE NUTS
Ingredients:
1/2 cup thinly sliced red onion
1/4 cup thinly sliced fresh basil
2 navel oranges - peeled, halved, and sliced
1 package prewashed romaine lettuce
1/2 English cucumber - peeled, halved lengthwise, and sliced
3 tablespoons red wine vinegar
1 tablespoon canola oil
1 tablespoon honey
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 small garlic clove, minced
1/4 cup pine nuts, toasted
How to make:
Place first 5 ingredients in a large bowl. Combine vinegar and the next 5 ingredients in a small bowl, stirring with a whisk until blended. Drizzle over lettuce mixture; toss to coat. Sprinkle with pine nuts. Serve immediately. 

APRICOT-CREAM CHEESE PASTRIES
 
Ingredients:
2 1/2 cups all-purpose flour
1 (8-ounce) package cream cheese, cut into 1-inch cubes
1 cup butter or margarine, cut into 1-inch cubes
2 tablespoons sugar
1 cup pecans, finely chopped and toasted
1 cup golden raisins
1 cup sugar
2 tablespoons ground cinnamon
1 (12-ounce) jar apricot jam
1/3 cup butter or margarine, melted
Powdered sugar 

How to make:
Mix first four ingredients in a food processor. Combine the mixture by hand, forming dough.
Divide dough into four equal portions. Shape each portion into a ball.
Place 1 portion between 2 sheets of lightly floured wax paper; roll the paper into a 15 x 10 inch rectangle. Repeat with remaining portions.
Combine pecans and the next three ingredients. Spread each rectangle evenly with jam, leaving a 1-inch border; sprinkle evenly with the pecan mixture. Roll it up in a jellyroll fashion and place the roll, with the seam side down, on a lightly greased baking sheet, tucking ends under to keep the jam from seeping out. Brush with melted butter.
Bake at 375° for 20 to 25 minutes or until it becomes golden. Remove and place on a wire rack, and cool for 15 minutes. Cut each roll with a serrated knife into 1-inch slices; sprinkle with powdered sugar. 

GRILLED LEG OF LAMB
Ingredients:
1/4 cup lemon juice
3 tablespoons Dijon mustard
3 tablespoons minced garlic
2 tablespoons soy sauce
2 teaspoons dried rosemary, crushed
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon salt
1 (6-pound) boneless leg of lamb, trimmed
Garnish: fresh rosemary sprigs 

How to make:
Combine the first 8 ingredients in a large, heavy-duty zip-top plastic bag. Add lamb. Seal and wait for 8 hours, turning occasionally.
Prepare fire by piling charcoal or lava rocks on each side of the grill, leaving the center empty. Place a drip pan between coals. Coat the food rack with cooking spray and place it on the grill.
Remove the lamb from marinade, discarding the marinade. Place the lamb on the food rack over the drip pan.
Grill, covered with grill lid, for 2 hours or until a meat thermometer inserted into the thickest portion registers 145.° Remove from heat. Cover and let stand for 20 minutes or until the meat thermometer registers 150.°

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