Chrismukkah Recipes

Crispy Latke Bites with Whipped Ricotta and Cranberry-Chili Jam

Hanukkah latkes meet the cranberry side dish of Christmas dinner. These bite-sized stacks are festive, bright and pretty.

Serves: 6–8 as appetizers

Ingredients:
For the latkes:

• 4 medium potatoes, peeled and grated
• 1 small onion, grated
• 1 egg
• 3 Tbsp flour
• Salt and pepper
• Oil for frying

Whipped ricotta:

• 1 cup ricotta
• 1 Tbsp olive oil
• Pinch of salt

Cranberry-chili jam:

• 1 cup frozen cranberries
• ½ cup sugar
• 1 Tbsp water
• 1 tsp lemon juice
• ¼ tsp chili flakes (or more to taste)

Instructions:

1. Make the jam: Combine cranberries, sugar, water, and chili in a small pot. Cook 8–10 minutes, until thick. Finish with lemon. Cool.
2. Whip the ricotta: Blend ricotta, olive oil, and salt until smooth and fluffy.
3. Make the latkes: Squeeze excess liquid from potatoes and onion. Mix with egg, flour, salt, and pepper.
4. Heat oil in a pan and fry small tablespoon-sized latkes until crisp on both sides. Drain.
5. Assemble: Top each latke with a spoonful of whipped ricotta and a dab of cranberry jam. Serve warm. You can also substitute the jam with hot honey if preferred.

Brisket with Pomegranate-Cranberry Glaze and Roasted Garlic

Slow-braised like a traditional Jewish brisket, but finished with a glossy holiday glaze that feels right at home in December lights.

Serves: 6–8

Ingredients:

• 1.5–2 kg brisket
• Salt and pepper
• 2 Tbsp olive oil
• 1 onion, sliced
• 4 cloves garlic
• 1 cup beef or vegetable stock
• 1 cup pomegranate juice
• ½ cup cranberry sauce
• 1 Tbsp balsamic vinegar
• Rosemary sprig (optional)

Instructions:

1. Preheat oven to 150°C.
2. Season brisket with salt and pepper. Sear in hot oil until browned on all sides. Remove and set to the side.
3. In the same pot, add onion and garlic; sauté 2 min.
4. Stir in stock, pomegranate juice, cranberry sauce, and balsamic. Add brisket back in and nestle in rosemary.
5. Cover tightly and braise 3–3.5 hours, until tender.
6. Remove brisket, simmer sauce uncovered 10 minutes to thicken, then slice meat and spoon glaze over top.

Serve with roasted sweet potatoes, mashed potatoes or rice.

Olive Oil and Orange Doughnut Cake (One Bowl!)

Instead of frying individual doughnuts this citrus-scented olive oil cake calls back to the holiday oil tradition — and pairs beautifully with mulled wine or tea.

Serves: 8

Ingredients:

• 2 cups flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 cup sugar
• 3 eggs
• ¾ cup olive oil
• 1 cup yogurt
• Zest of 2 oranges
• ½ tsp vanilla
• Powdered sugar for dusting
• Strawberry or raspberry jam for serving

Instructions:

1. Heat oven to 175°C. Grease a round cake tin.
2. Whisk eggs, sugar, olive oil, yogurt, zest, and vanilla.
3. Fold in flour, baking powder, and baking soda until smooth.
4. Bake 35–40 minutes, until golden and springy.
5. Cool, dust with powdered sugar, and serve with spoonfuls of jam on the side.

The Festival Lights Spritz

Bright, jewel-tone, sparkly. Looks like candlelight and Christmas lights at the same time.

For 1 drink:

• 60 ml pomegranate juice
• 1 tsp honey or simple syrup (1:1 sugar and water, simmer on stove just until sugar melts and cool
• Sparkling water (or sparkling wine for cocktail version)
• Fresh rosemary sprig
• Pomegranate seeds

Instructions:

1. Stir pomegranate juice with honey.
2. Add ice, top with sparkling water (or sparkling wine).
3. Garnish with rosemary + a few pomegranate seeds that float like ornaments.