Hanukkah! Okay, a little late for Hanukkah, but at least I'm not as far behind yet as I was with the Thanksgiving post.. progress counts, right? For this Hanukkah dinner I worked to combine some of the classics with some new options for a delightful meal. Make this any of the eight nights, or just any night of the year when you're craving some 'Chosen People' goodness :)First up, I made latkes, because how can you celebrate Hanukkah without these potato fried yumminess? For some protein, I decide to go the breakfast for dinner route. I laid out some freshly cut nova lox on top of a couple latkes and then poached some (free range) eggs and plopped those on top. Savory breakfast for dinner! Then, in a tribute to my Sephardic half, I made a fresh salad using a variety of citrus fruits- an ode to the Mediterranean. Finally, I couldn't resist dessert. I tried my hand at chocolate rugelach. They're a longtime favorite that I'd never attempted before. I quickly found out it was worth it!
Difficulty: medium
Time: 2 hrs
Cost: $17.03
Nutrition and recipe below the jump!
Chocolate Rugelach
Time: 2 hrs
Ingredients:
7.5 tbsp fake butter (light)
7 tbsp butter
8 oz fat free cream cheese, softened
3/4 c sugar
1 tsp vanilla
1.5 c flour
1 tbsp cocoa
4 sections semi-sweet chocolate
1 tbsp cinnamon
Put the 6.5 tbsp of fake butter, butter, and cream cheese in a bowl. Cream together until evenly combined.
Add 1/4 c sugar and the vanilla and beat again until smooth and even. Pour in the flour and mix it into the batter. Then, refrigerate the dough for at least an hour.
While it's refrigerating, you'll want to prepare the filling. Combine the cocoa, chocolate, cinnamon, and remaining 1/2 c sugar in a bowl. Mix together.
When the dough is just about done chilling, get your oven pre-heating to 350 degrees.
Divide the dough until four even balls. Flour a surface lightly to prevent sticking and roll one of the balls of dough (cover the remaining ones to keep them from drying out) into a circle where the dough is about 1/8" thick.
Melt the remaining tbsp of fake butter. Use a pastry brush to lightly brush 1/4 of the melted fake butter over the surface of the rolled out dough. Sprinkle 1/4 of the chocolate mixture evenly over the dough as well.
Cut the dough into wedges. You'll want the thick end to be about 1.5" thick and narrow to a point. Roll the dough up, starting at the thick end so the point is on the outside.
Line a cookie sheet with parchment paper and coat with cooking spray. Place the rugelach on the sheet, seam-side down.
Continue with the 3 remaining balls of dough, butter, and filling.
Bake for 25 minutes. The rugelach should be lightly golden when done.
Servings: 64
Serving size: 1 rugelach
Nutrition: calories 54; carbs 8g; fat 2g; protein 1g; sodium 36mg; iron 2mg
Arugula Citrus Salad
Time: 10 minutes
Ingredients:
1 tbsp shallots, diced
3 tbsp lemon juice
1 tbsp olive oil
2 garlic cloves, minced
2 tsp honey
1/4 tsp black pepper
1/2 tsp Dijon mustard
4 c baby arugula
4 c baby pea shoots
2 satsuma oranges, peeled and sectioned
Put the shallots, lemon juice, olive oil, garlic cloves, honey, black pepper, and Dijon mustard in a small bowl. Whisk until evenly combined.
Put the arugula, pea shoots, and satsuma orange wedges into a large salad bowl. Toss to mix evenly. Drizzle the prepared salad dressing over the greens. Toss again to coat evenly and serve.
Servings: 4
Serving size: 1.5-1.75 cups
Nutrition: calories 110; carbs 17g; fat 4g; protein 4g; sodium 28mg; iron 11mg
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