Brisket of Brisket of Beef with Mushroom Gravy

For Chanukah the main course is almost always brisket, this goes very well with the potato pancakes.

Rub meat with salt and pepper, rosemary and garlic. Place in large roasting pan. Add wine and stock just to almost cover brisket. Place shallots and brisket around meat in pan. More liquid can be added if needed. Cover brisket tightly and cook at 300 degrees for approximately 31/2 hours, or until tender.

Cool meat while making gravy. Brisket can be prepared a day or two ahead and heated up. It is easier to slice in thin slices when it is cold. Gravy Pan juices and drippings One or two Portebello mushrooms sliced Salt and pepper to taste Flour or Wondra Additional wine if needed 2 tablespoons butter Pour juices from pan into large measuring cup or bowl. Spoon off fat. Pour into medium saucepan. Be sure to deglaze the pan and get all the little bits and pieces that are stuck to the pan, they are very good for the gravy. With a wire whisk, add flour or Wondra keep this a a low flame. Add salt and pepper to taste and more wine if you wish. Add mushrooms. when gravy is at desired thickness pour over meat to serve. Boiled or steamed carrots are excellent with brisket. Use a little butter or olive oil and some seasoning. If you prefer a traditional carrot tzimmes it's a little heavier.

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Potato Latkes

Combine sugar and cinnamon in small bowl. Set cinnamon sugar aside. Combine potatoes, onion, and salt in colander set over large bowl. Let mixture stand 15 minutes stirring occasionally. Press firmly on solids to remove as much liquid as possible. Discard any accumulated liquid. Transfer potato mixture to large bowl. Mix in eggs , flour, and pepper.

Position rack in center of oven and preheat to 250 degrees F. Line large baking sheet with several layers of paper towels. Heat 1/4 cup oil in heavy large skillet(electric skillet is f fine also) over medium heat. Working in batches , drop potatoe mixture into hot oil by 2 tablespoonfuls, flattening slightly into 3 inch diameter cakes. Cook until crisp and golden, about 4 minutes per side.

Transfer to prepared baking sheet. Place baking sheet in oven to keep latkes warm. Repeat with remaining potatoe mixture, adding more oil to skillet as necessary (Can be prepared 1 hour ahead keep latkes warm in oven)

Serve latkes warm, passing sour cream, applesauce and cinnamon sugar separately. If you want to break tradition and be more elegant you can serve caviar with your sour cream. If you have a mixed group and want to make Christmas latkes use red applesauce! Potatoes were not introduced to Europe until the 16th century. However, potato pancakes fried in oil to symbolize the temple oil that burned miraculously for eight days, have always been associated with Chanukah.

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Carrot Tzimmes

Scrape carrots, wash and cut into sliced. Mix with the salt, sugar, honey and margarine or butter. Add the cinnamon and orange juice and mix well. Cover with water and cook on a low heat for 11/2 hours. Serves 5 to 7.

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Tangerine Sorbet

Mix 1 cup tangerine juice with sugar and peel in heavy medium saucepan. Stir over medium heat until sugar dissolves. Combine with remaining 2 cups juice in medium bowl. Mix in Grand Marnier. Refrigerate until well chilled.

Transfer sorbet mixture to ice cream maker and process according to manufacturer's instructions. Freeze in covered container until firm. (Sorbet can be prepared 3 days ahead.) This makes about 4 cups.

You may want to take out of freezer ahead of time as it needs to soften to allow scooping. This is excellent with the Chanukah cookies. Until recent times Chanukah candles were always only orange in color. Therefore, an orange colored sorbet seems more traditional, but any other flavor would be fine if you prefer. Sometimes I need to add more Grand Marnier, however this is a matter of taste.

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CHANUKAH COOKIES

Donuts are the traditional dessert for CHANUKAH. this is because they are made with oil. Since oil was used to light the first menorah foods such as potato pancakes and donuts have become traditional CHANUKAH foods. After a heavy meal I prefer a lighter dessert. MY favorite is fresh sorbet and Chanukah cookies. The following recipe is a very easy dough to work with it's my favorite cookie dough.

In a large mixer bowl combine sugar, butter, cream cheese, egg, and peppermint extract. Beat at medium speed scraping bowl often until light and fluffy, three to four minutes, Add flour , continue beating until well mixed 2 to 3 minutes.

Divide dough into halves. Wrap in wax paper and refrigerate until firm. At least 2 hours. Take dough out of refrigerator and let soften about an hour before rolling out. Heat oven to 375 degreesF. Roll out dough on lightly floured surface to 1/4 inch thick thickness. Cut out with Chanukah cookie cutters.

Place one inch apart on ungreased cookie sheet. Bake 7 to 10 minutes cool completely. To make glaze , melt chocolate in a small saucepan with butter. over low heat . Stir occasionally until melted about 4 to 6 minutes. Dip portions of the cookies you wish to decorate into the melted glaze. For instance, dip tops and bottoms of driedels. Dip tips and flames of candles and menorahs etc. Place dipped cookies on wax paper lined cookie sheets. Refrigerate until chocolate is firm. Store cookies in covered container in refrigerator. It helps to place wax paper between cookie layers.

These cookies can be decorated any way you like if you prefer not to use glaze. They freeze very well. I prefer to freeze unglazed cookies and glaze them a day or two before serving. Keep them refrigerated or the chocolate may melt. These cookies are excellent for Valentines Day also. Cut cookies into heart shapes and dip one half of the heart into chocolate glaze. enjoy!