Tuesday, June 16, 2009

Traditional Holiday Recipes

One of the best ways to pass down a tradition is by sharing a family recipe at the holidays. Monkey Bread, Haystacks, Latkes, and Popcorn Balls are our family favorites. I mentioned the Easter Bunny Cake in a previous post. Following are some recipes for various holidays:

Latkes Our Jewish side of the family celebrates Hanukkah every year and one of the most popular dishes to accompany the meal are Latkes (grated potato pancakes). This recipe is courtesy of our Opa Cohn.
What you will need:
6 medium potatoes
1 onion
2 eggs
1/2 c flour
1 t salt
Shortening (or olive oil for a healthier alternative)

To Prepare:
Peel and grate potatoes into a mixing bowl. Squeeze out liquid with paper towels.
Peel and grate onion into potatoes. Add eggs, flour, salt and stir to make a smooth batter that will drop heavily from spoon. Heap the shortening in a heavy frying pan using enough to cover the pancakes amply. Drop the batter from the spoon into the hot shortening, making pancakes 3 inches in diameter. Fry over moderate heat until brown on the underside. Turn and brown the other side evenly. When you've achieved the color and crunchiness you desire, lift and drain off excess fat on paper towel.

To Serve: Serve this dish as an appetizer before the meal with applesauce. Or eat alone - they are delicious.

Caramel Corn Popcorn Balls My Great-Grandma Purviance used to serve these every Christmas Eve. Sharing these with her as a little girl was my fondest memory I have with her. We brought this tradition back to life this year with my daughter and her great-grandma.
What you will need:
3/4 cup Packed Brown Sugar
1/3 cup Margarine or Butter
3 Tablespoons light Corn Syrup
1/4 teaspoon Vanilla
2 bags of microwave popped popcorn (5 quarts)
(mnms and marshmellows can be added)

To Prepare:
In a saucepan, combine sugar, margarine or butter, and corn syrup. Cook and stir over medium heat to boiling. Clip candy thermometer to side of pan. Cook and stir over medium heat to 255˚ hard boil stage (about 4 minutes) Remove from heat and stir in vanilla. Pour over popcorn and stir gently to coat evenly.
Grease hands with vegetable shortening and quickly shape the coated popcorn balls before they cool. Wrap with cellophane or plastic wrap and store at room temperature.


Monkey Bread For the past 5 years we have been making this recipe after the presents have been opened and before our brunch guests arrive. Last year we had an unforgettable moment when the monkey bread caught the oven on fire. (Note: I used the wrong pan)

What you will need:
2 cans buttermilk biscuits
1/4 cup cinnamon
1/2 cup butter
1 cup white sugar
1 cup brown sugar, packed

To Prepare:
Cut each biscuit into 4 pieces. Pour sugar and cinnamon into a plastic bag and mix.Add biscuit pieces, several at a time; shake to coat well. Place pieces in a Bundt pan until all are used. Bring brown sugar and butter to a boil in saucepan. Cool 10 minutes, then pour over top of biscuits.

Bake at 350F for 45 minutes. Allow to cool 15 minutes before removing from pan.

To Serve: Turn upside down to serve and drizzle powdered sugar glaze over the top. Guests just pull it apart as they would a big cinammon roll.



Haystacks My Aunt Noma makes these every year for my dad and he scarfs them down faster than you can say "MERRY CHRISTMAS EVERYONE."

What you will need:
3 cups Chinese noodles (chow mein)
1 cup Cashews halves
1 bag dark Chocolate chips
1/2 bag Butterscotch chips

To Prepare:

Melt Chocolate and Butterscotch chips in Microwave at medium or low 3 to 4 minutes until melted. Stir chocolate smooth; add noodles and cashews. Toss to coat well. On strips of foil or wax paper, form into 1 1/2 inch clusters. Cool to set. Makes about 24 (1 1/2 inch) "haystacks."

To Serve: Serve on a chilled plate at dessert time.

1 comment:

Thanks for sharing!