December 14, 2011 THE VILLADOM TIMES I, II & IV • Page 17 Chanukah is a time for celebration in many Jewish households. This eight-day event presents a week of opportunities to gather around the table and reminisce and also to eat delicious foods. To diversify your menu options this year, experiment with these tried-and-true recipes. Traditional Jewish Chicken Soup 1 whole chicken 1 medium yellow onion, chopped 8 carrots, peeled and sliced 1 parsnip, chopped 3 cloves garlic, crushed 2 stalks celery, chopped 1 bunch fresh dill, chopped Salt and pepper to taste Matzo balls (see below) Put the chicken in a large stock pot with the breast side down. Fill the pot with enough cold water to reach about three inches from the top of the pot. Add the onion, parsnip, carrots, celery, and Recipes for this year’s Chanukah celebration dill. Bring to a simmer over medium heat. Cook partially covered for two hours. Do not let the soup boil. Skim fat off of the top of the soup and then add the garlic cloves. Partially cover and simmer for another two hours to really enhance the flavor. Strain the broth from the chicken soup. Return the broth to the pot. Remove the bones and skin from the chicken and cut the meat into pieces. Place them into the soup. Add the cooked matzo balls to the broth when serving. Matzo Balls 21/2 cups matzo meal 6 eggs 6 tablespoons vegetable oil 2 teaspoons salt In a medium bowl, mix together the matzo meal, eggs, oil, salt, and 1/4 cup of the broth from the chicken soup. Refrigerate for about 20 minutes to set up. Bring a separate pot of water to a rolling boil. Roll the matzo mixture into about 16 balls. Wet your hands to keep the dough from sticking to them. Drop the balls into boiling water, cover, and cook for about 35 minutes. Holiday Brisket 1 8-pound brisket, washed and drained 1/2 cup oil 1/2 cup cola 1/2 cup dry red wine 1/2 cup honey 6 to 8 tablespoons ketchup 2 onions 1 teaspoon paprika 4 tablespoons margarine 3 tablespoons flour salt and pepper Place the brisket in a roasting pan. Blend all of the seasonings by hand or in a blender and pour over the brisket. Marinate in the refrigerator overnight. Preheat oven to 325 F. Put the brisket in the oven and cook for approximately four hours, or until a thermometer reads 190 F. Cool the brisket and slice it against the grain. If you do not slice it correctly the meat will be tough. Reserve some of the brisket drippings. Melt four tablespoons of parve margarine in a saucepan and then slowly stir in a few tablespoons of flour. Cook and stir a few minutes. Then add the pan drippings and cook until thickened. Season with salt and pepper. Serve over the brisket. Sufganiot (Chanukah Doughnuts) 1 ounce yeast 1 tablespoon sugar 1 tablespoon water 1 tablespoon flour 3 cups flour 1/4 cup margarine, melted dash of salt 3 tablespoons sugar 2 egg yolks 11/4 cups water (room temperature) jelly (strawberry is recommended) oil for frying (canola is recommended) powdered sugar Combine the first four ingredients in a bowl. Mix well, cover, and wait until it rises. In another bowl, mix three cups of flour with the melted margarine, salt, sugar and egg yolks. Combine the yeast mixture with the flour mixture. Slowly add water while stirring. When batter is smooth, cover the bowl with a towel and let it sit and rise. After the batter has risen, pour it onto a floured surface and roll out the dough. Use a glass with a small opening to cut out circles of the dough. Place a drop of jelly in the middle of each circle, then cover with another circle of dough. Make sure the two circles adhere together to form a closed ball of jelly. Cover the doughnuts with a towel and let rise again. Heat oil in a deep pot until very hot. Drop the doughnuts into the oil and fry on both sides until brown. Remove with a slotted spoon and sprinkle with powdered sugar. Serve immediately as these doughnuts taste best fresh.