There are many traditional Hanukkah recipes and with Hanukkah is just around the corner, and soon Jewish homes will be amid the hustle and bustle of the holiday. (Pun intended). Family and friends fill homes with laughter and joy while the festivities of Hanukkah unfold, the giving and receiving of presents, Dreidel games, the Lighting of the Menorah, attending special religious services, and children receiving the chocolate gold coins.
If you are a person who looks for unique recipes for this time of year, look no further. Below are a few choice non-traditional Hanukkah recipes to try brought to you by the website, Bustle.com. Although, this is the primary source for the following recipes, the original source for the recipe is sited as well.
Funky Chicken with Sesame Noodles
Sesame noodles —
- 1 lb. thin spaghetti
- 1⁄2 cup soy sauce
- 1⁄4 cup sesame oil
- 1⁄3 cup sugar
- 3 scallions, thinly sliced
- 1⁄4 cup sesame seeds
Funky chicken —
- 1⁄4 cup soy sauce
- 1⁄4 cup teriyaki sauce
- 2 garlic cloves, minced
- 1⁄4 cup brown sugar
- 1 teaspoon fresh ginger, chopped (or ¼ teaspoon dried)
- 4 boneless skinless chicken breasts
- sesame oil, for sautéing
- First make the sesame noodles: Cook the spaghetti according to package directions.
- Drain spaghetti and rinse with warm water.
- Mix the soy sauce, sesame oil, and the sugar in a jar that has a seal-tight lid.
- Shake well until the sugar is dissolved.
- Pour mixture over pasta.
- Toss with scallions and sprinkle with the sesame seeds
- Set noodles aside to marinate, and prepare the marinade for the chicken.
- Funkying the chicken:
- Combine the soy sauce, teriyaki sauce, garlic, brown sugar and ginger in a bowl and mix well. The sugar should be dissolved.
- Add the chicken and thoroughly coat with the sauce.
- Cover and refrigerate for 2-3 hours.
- Heat the sesame oil in a large non-stick pan.
- Remove the chicken from the marinade, and carefully place chicken pieces in the pan so not to splatter. Discard any remaining marinade.
- Add the chicken in batches and sauté for about 10 minutes, or until done. Add more sesame oil as needed.
- Remove the chicken from the pan and let cool slightly.
- Slice the chicken into thin strips. If you want to get a little fancy, slice the chicken on a diagonal for a creative touch to your presentation.
- Serve the chicken over the sesame noodles.
- 1-pound dark meat cutlets, cut into 1/2” thick 2” long pieces
- 1/4 cup shawarma seasoning
- 2 tablespoons olive oil
- 2 pitas, cut in half and opened
- 1 cup hummus
- 1/2 hothouse cucumber, sliced
- 1 cup shredded lettuce
- 1 (1 pound) bag frozen French fries
- In a bowl, combine chicken, seasoning, olive oil and toss to coat. Heat a sauté pan over medium-high heat and cook chicken until browned and cooked through. Cooking will take approximately 12 to 15 minutes.
- To assemble pitas, spread about 3 tablespoons of hummus between 4 open pitas and layer with cucumber. Divide chicken between pitas and top with shredded lettuce. Serve with fries, or roasted potatoes, and hummus.
Porcini Mushroom Latkes
- 1-ounce dried porcini mushrooms
- 2 pounds russet potatoes, peeled, cut into 3/4-inch cubes
- 2 cups chopped onions, divided
- 1 large egg
- 1 tablespoon all-purpose flour
- 1 1/2 teaspoons coarse kosher salt
- 1/2 teaspoon freshly ground black pepper
- Vegetable oil (for frying)
Salad and chive cream —
- 1 cup non-dairy sour cream
- 1/4 cup chopped fresh chives
- 3 1/2 tablespoons white wine vinegar, divided
- 2 tablespoons olive oil
- 3 small garlic cloves, pressed
- 8 ounces fresh shiitake mushrooms, stemmed, caps sliced
- 8 ounces crimini mushrooms, sliced
- 3 cups (packed) baby greens
- Put mushrooms in a bowl of boiling water and soak until soft, about 30 minutes. Strain mushrooms and press out all liquid. Chop mushrooms coarsely.
- Combine potatoes and ½ cup onions in food processor until finely ground and some liquid forms. Turn mixture out onto kitchen towel. Gather towel and squeeze mixture as dry as you can. Scrape into a large bowl. Add 1 ½ cups onions and next 4 ingredients. Stir until batter becomes moist. Add mushrooms.
- Pour enough oil into heavy large skillet to coat bottom; heat over medium-high heat. Working in batches, drop potato mixture into skillet by scant ¼ cupfuls. Flatten into 2 ½ inch rounds. Cook for 3-4 minutes on each side until golden. Transfer rounds to a large baking sheet. Let stand at room temperature. Rewarm in 400°F oven until crisp, 4 to 5 minutes per side.
NOTE: Rounds can be made 2 hours ahead.
Salad and chive cream —
- Stir non-dairy sour cream, chives, and 1 ½ tablespoons vinegar in small bowl. Mix thoroughly. Season with salt and pepper.
- Heat oil in large skillet over medium-high heat. Add garlic and mushrooms to the pan and season with salt and pepper to taste. Sauté until brown, approximately 6 to 7 minutes.
- Drizzle 2 tablespoons vinegar; toss. Season with salt, pepper, and more vinegar, if desired.
- Overlap latkes on plates and generously place greens alongside. Top with mushrooms and serve with chive cream.
NOTE: Can be made one day ahead. Cover; chill.
Chocolate Orange Bundt Cake
- 1 box devil’s food cake mix
- 4 large eggs
- 1 container sour cream, 8-ounces
- 1 cup orange juice
- 1⁄2 cup vegetable oil
- 2 tablespoons fresh orange zest
- Preheat the oven to 350 degrees F.
- Grease and flour the Bundt pan and set aside.
- Beat all ingredients with an electric mixer for 30 seconds on low speed.
- Then, beat on high for 2 minutes.
- Pour the batter into greased and floured 10 cup Bundt pan.
- Bake for 50 minutes or until a toothpick comes out clean.
- Let the cake rest for 10 minutes.
- Carefully, remove cake from the pan and cool on cooling rack.
- Enjoy cake as is, or top with your favorite frosting.