Hanukkah is all about miracles, light, and yes—fried, golden, and delicious food. Whether it’s the crackle of latkes sizzling in oil or the comforting aroma of a perfectly braised brisket, the magic of Hanukkah meals lies in their simplicity and flavor. But let’s be clear: if your cookware isn’t up to par, your results might be more idiot sandwich than showstopper. Don’t let that happen to you!
At Hell’s Kitchen, we’re all about turning up the heat—literally and figuratively. This Hanukkah, we’re bringing bold flavors, expert tools, and a dash of that Hell’s Kitchen attitude to your holiday table.
Classic Latkes
The Hell’s Kitchen Wok is ideal for frying latkes with even heat distribution.
Ingredients:
- 2 cups grated potatoes
- 1/2 cup grated onion
- 2 large eggs, beaten
- 1/4 cup flour or matzo meal
- Salt and pepper to taste
- Vegetable oil for frying
Instructions:
- Mix batter: Combine potatoes, onion, eggs, flour, salt, and pepper in a bowl.
- Fry: Heat vegetable oil in the wok over medium heat. Drop spoonfuls of batter into the wok and flatten slightly. Fry until golden, about 2-3 minutes per side.
Sweet Potato Tzimmes
Hell’s Kitchen’s 4 Qt Sauté Pan is perfect for simmering and glazing the vegetables.
Ingredients:
- 2 large sweet potatoes, peeled and cubed
- 2 large carrots, peeled and sliced
- 1/2 cup dried apricots, chopped
- 1/4 cup orange juice
- 2 tablespoons honey
- 1 tablespoon brown sugar
- 2 tablespoons olive oil
- 1 teaspoon cinnamon
- Salt and pepper to taste
Instructions:
- Cook the vegetables - Heat olive oil in the Hell’s Kitchen sauté pan over medium heat. Add sweet potatoes and carrots, cooking for 5 minutes until slightly softened.
- Add the glaze - Stir in orange juice, honey, brown sugar, cinnamon, salt, and pepper. Toss to coat the vegetables.
- Simmer - Reduce heat to medium-low and simmer for 15-20 minutes, stirring occasionally, until the vegetables are tender and the glaze is thick.
- Add apricots - Stir in dried apricots during the last 5 minutes of cooking. Serve warm.