Food is front and center at any Hanukkah celebration; potato latkes, brisket and noodle kugel are some of the most common favorites. Every family has traditional recipes that they have cooked for years. However, if someone at this year’s gathering has a health condition that special dietary restrictions, those recipes may need to be adjusted. We have found recipes for two old favorites that address heart health, diabetes, and gluten allergies. Once you cook them, they may become new favorites!
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Servings: 4 (16 latkes)
Olive oil cooking spray, for spraying baking sheet
1 pound russet potatoes
1 large egg white
1/4 cup finely chopped scallions (about 2 scallions)
Kosher salt and freshly ground black pepper
1/2 cup no-sugar-added applesauce
1/4 cup reduced-fat sour cream
- Preheat the oven to 450 degrees.Mist a baking sheet with the cooking spray.
- Peel the potatoes and then grate on the large holes of a box grater.
- Transfer to a fine-mesh sieve and squeeze out as much liquid as possible into a bowl. Let the liquid settle for about 10 minutes, and then pour off the watery liquid, reserving the potato starch.
- Beat the egg white in a large bowl until it holds a soft peak. Gently fold in the potatoes, scallions, reserved potato starch, 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Drop the mixture by tablespoons on the prepared baking sheet, spacing the latkes about 2 inches apart.
- Gently spread and flatten into 2 1/2-inch rounds.
- Roast until the bottoms are browned, 8 to 10 minutes.
- Flip and roast until the potatoes are cooked through and the bottoms are spotted brown, 4 to 6 minutes.
Serve with the applesauce and sour cream.
Temple Emanu-El Brisket
1 4- to 5-pound flat-cut beef brisket, untrimmed
2 teaspoons garlic powder
1 tablespoon kosher salt
1 teaspoon freshly ground pepper
1 teaspoon paprika
4 large onions, peeled and cut into eighths
2 14-ounce cans jellied cranberry sauce, sliced
Sprinkle both sides of brisket with garlic powder, salt, pepper and paprika. Tightly wrap the brisket with plastic wrap. Refrigerate for 1 day.
- Preheat oven to 500°F.
- Unwrap the brisket and place in a roasting pan. Roast for 40 minutes, turning over halfway through.
- Remove the pan from the oven and reduce the temperature to 350 degrees.
- Place onions under and around the brisket, then cover the top of it with cranberry sauce slices. Using caution (the pan will be very hot), tightly cover the pan with heavy-duty foil.
- Roast until fork-tender, about 3 hours more.
- Let the brisket cool in the pan. Scrape off the sauce (leave it in the pan) and transfer the brisket to a cutting board; trim the fat. Return the brisket to the pan and cover with the sauce. Cover the roasting pan and refrigerate overnight or up to 1 day.
- About 1 hour before you want to serve the brisket, preheat oven to 350 degrees.
- Skim any congealed fat from the sauce. Cover the pan with foil. Heat the brisket for 20 minutes, then uncover and cook until hot and bubbling and the sauce has reduced a bit, 20 to 30 minutes more.
- Slice the brisket and serve with the sauce.