Eight nights, one table that somehow has to hold brisket, doughnuts and a cheese board without collapsing. That is the real challenge of a Hanukkah spread, not the menorah.
This lineup covers the classics (latkes, sufganiyot, challah) plus the dishes that quietly do the heavy lifting at a crowd-sized party: a smoked salmon board, roasted vegetables that need no last-minute attention, and enough gold chocolate coins to keep the dreidel game going.
Everything fries, roasts or bakes ahead, so the host is not standing at the stove while the candles burn down.
One drink on this list, the mulled wine, is for the adults only: pour it after the kids have their hot chocolate, and keep a jug of warm grape juice going alongside for anyone driving home or under age.
The spread also leans on dairy, eggs, gluten and fish, so flag the cheese board and the salmon bites to anyone with allergies before they load a plate.
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Table of Contents
- Classic Potato Latkes
- Loaded Latkes with Smoked Salmon and Dill
- Sweet Potato Latkes with Maple Crème Fraîche
- Jelly-Filled Sufganiyot
- Brisket Sliders with Caramelized Onions
- Braided Honey Challah
- Smoked Salmon Bites on Rye Crisps
- Hanukkah Cheese and Dairy Board
- Roasted Rainbow Carrots with Za’atar
- Crispy Chicken Schnitzel Bites
- Beer-Battered Fried Pickles
- Bimuelos (Fried Dough Fritters with Honey)
- Gold Chocolate Coin Bark
- Chocolate Gelt Rugelach
- Olive Oil Cake with Citrus Glaze
- Spiced Roasted Cauliflower with Tahini
- Mulled Manischewitz Wine
- Hot Chocolate Bar with Gold Chocolate Coins
- Frequently Asked Questions
Classic Potato Latkes
Someone always starts the applesauce versus sour cream argument before the first latke even hits the plate, and that argument is half the fun. The real trick is not the topping, it is getting the inside of the pancake to stay creamy while the outside goes properly lacy and dark.
Wring the potatoes drier than feels necessary: a towel that still drips means a latke that steams instead of fries. This batch comes together from pantry basics, so it costs less than most of the appetizers on the table and feeds the whole room.
Fry them in batches and hold the finished ones on a rack in a low oven rather than stacking them on a plate, where the steam turns the bottoms soft. Set both toppings out in small bowls and let the argument continue.
Classic Potato Latkes
Ingredients
- 2.5 lbs russet potatoes peeled
- 1 small yellow onion peeled
- 2 large eggs beaten
- 1/3 cup matzo meal or all-purpose flour
- 1.5 tsp salt plus more for seasoning
- 1/4 tsp black pepper
- 1.5 cups vegetable oil for frying
- sour cream and applesauce for serving
Instructions
- Grate the potatoes and onion on the large holes of a box grater, or pulse in a food processor until coarsely shredded.
- Tip the shreds into a clean kitchen towel, gather the corners, and twist hard over the sink until the towel stops dripping; this wrings out the starchy liquid that keeps latkes from crisping.
- Whisk the eggs, matzo meal, salt and pepper into the dry shreds until the mixture holds together when you squeeze a spoonful in your palm.
- Pour oil into a large skillet to a depth of 1/4 inch and heat over medium-high until a dropped potato shred sizzles on contact, about 375°F.
- Drop 2-tablespoon portions of batter into the hot oil, flattening each gently into a 3-inch round.
- Fry 6 to 8 at a time, 3 to 4 minutes per side, until the edges are deep golden and lacy and the centers no longer look wet.
- Lift onto a wire rack set over paper towels and salt immediately while still hot.
- Keep finished latkes warm on a sheet pan in a 200°F oven while you fry the rest, then serve hot with sour cream and applesauce.
Good to Know
Loaded Latkes with Smoked Salmon and Dill
Plain latkes are lovely, but a platter of them topped with smoked salmon looks like you tried, even on the night you genuinely did not have time to. Keep the latkes small here, no wider than a shot glass, so each one disappears in a single bite.
Crème fraîche sets the salmon off better than sour cream, holding its shape instead of sliding, though full-fat sour cream works in a pinch if that is what is already in the fridge. Fold the salmon into loose ribbons rather than laying it flat; it reads as more generous and stays easier to eat standing up.
Assemble these within the hour you plan to serve them, not before: cold salmon on a warm latke is the entire point, and both lose that contrast if they sit too long.
Loaded Latkes with Smoked Salmon and Dill
Ingredients
- 2.5 lbs russet potatoes peeled
- 1 small yellow onion
- 2 large eggs beaten
- 1/3 cup matzo meal
- 1.5 tsp salt
- 1.5 cups vegetable oil
- 1 cup crème fraîche or full-fat sour cream
- 6 oz thinly sliced smoked salmon
- 2 tbsp fresh dill chopped, plus sprigs for garnish
- 2 tbsp capers drained
- 1 lemon zested
Instructions
- Make the latke base: grate potatoes and onion, wring dry in a kitchen towel, then mix with eggs, matzo meal and salt.
- Heat 1/4 inch of oil in a skillet over medium-high until a shred sizzles on contact, then fry tablespoon-sized portions 3 to 4 minutes per side until deep golden and crisp at the edges.
- Drain on a wire rack and salt immediately; these should be no wider than 2 inches so each one is a single bite.
- Let the latkes cool for 5 minutes on the rack, until warm rather than hot to the touch.
- Top each latke with a scant teaspoon of crème fraîche.
- Fold a small ribbon of smoked salmon onto the crème fraîche so it sits in loose waves, not flat.
- Finish with a pinch of chopped dill, a few capers and a light grating of lemon zest.
- Arrange on a platter and serve within the hour, while the latkes still hold their crunch against the cold salmon.
Good to Know
Sweet Potato Latkes with Maple Crème Fraîche
Sweet potato latkes taste like dessert pretending to be a side dish, which makes them the one appetizer that satisfies the table before the sufganiyot even arrive. The cinnamon in the batter does the same warming work as pumpkin spice, without tasting like autumn candles.
These fry a shade darker than regular potato latkes well before they are done, so judge readiness by how easily a fork slides through the center, not by color alone. If pecans are not on hand, toasted walnuts or crushed pistachios do the same crunchy job.
Serve warm with the maple crème fraîche spooned on top rather than mixed in, so every bite gets its own ribbon of sweetness.
Sweet Potato Latkes with Maple Crème Fraîche
Ingredients
- 2 lbs sweet potatoes peeled
- 1 small shallot
- 2 large eggs beaten
- 1/4 cup all-purpose flour
- 1 tsp ground cinnamon
- 1 tsp salt
- 1.25 cups vegetable oil
- 1/2 cup crème fraîche
- 3 tbsp pure maple syrup divided
- 1/3 cup toasted pecans chopped
Instructions
- Grate the sweet potatoes and shallot on the large holes of a box grater.
- Wring the shreds dry in a kitchen towel; sweet potatoes hold less liquid than russets but still need a firm squeeze.
- Stir in the eggs, flour, cinnamon and salt until evenly combined.
- Heat 1/4 inch of oil in a skillet over medium-high until a shred sizzles immediately on contact.
- Fry 2-tablespoon portions, flattened to 3-inch rounds, 3 to 4 minutes per side until deep amber and tender when pierced with a fork.
- Drain on a wire rack and season with a pinch of salt while hot.
- Whisk the crème fraîche with 1 tablespoon of maple syrup until smooth, then dollop onto each warm latke.
- Drizzle the remaining maple syrup over the top and scatter with chopped pecans just before serving.
Good to Know
Jelly-Filled Sufganiyot
A sufganiyah that collapses when you bite into it was fried too hot on the outside before the inside caught up. Patience with the oil temperature matters more than any other step here, so keep a thermometer clipped to the pot rather than guessing.
The dough needs two rises, and rushing either one leaves a doughnut that is dense instead of pillowy. Both rises can happen overnight in the fridge if the day is already full: just bring the dough back to room temperature before shaping.
Fill them generously. A sufganiyah with only a token smear of jam in the center is the saddest thing on any Hanukkah table, and nobody at the party will stop you from going heavier with the piping bag.
Jelly-Filled Sufganiyot
Ingredients
- 3.5 cups all-purpose flour
- 1/4 cup granulated sugar plus extra for dusting
- 2.25 tsp active dry yeast 1 packet
- 3/4 cup whole milk warmed to 110°F
- 2 large eggs
- 3 tbsp unsalted butter softened (or neutral oil)
- 1/2 tsp salt
- 1 tsp vanilla extract
- vegetable oil for frying (about 6 cups)
- 3/4 cup raspberry or strawberry jam
- powdered sugar for dusting
Instructions
- Warm the milk to 110°F and stir in the yeast with a pinch of the sugar; let sit 5 minutes until foamy.
- In a stand mixer with the dough hook, combine flour, remaining sugar and salt, then add the yeast mixture, eggs, butter and vanilla.
- Knead on medium speed for 7 to 8 minutes until the dough is smooth, elastic and pulls cleanly away from the bowl.
- Place the dough in a greased bowl, cover, and let rise in a warm spot for 1 hour, until doubled: a finger dent should spring back slowly.
- Punch down and roll out on a floured surface to 1/2 inch thick.
- Cut into 2.5-inch rounds, re-rolling scraps once, for about 18 rounds.
- Set the rounds on a floured tray, cover loosely, and let rise again 30 to 40 minutes until visibly puffy.
- Heat 3 inches of oil in a heavy pot to 350°F, where a cube of bread turns golden in 45 seconds.
- Fry in batches of 3 to 4, 2 minutes per side, until deep golden and cooked through, then drain on a wire rack.
- Once cool enough to handle, pipe about 1 tablespoon of jam into the side of each doughnut until it feels heavy, then dust with powdered sugar.
Good to Know
Brisket Sliders with Caramelized Onions
Whole brisket at a party means carving stations and gravy boats, which is a lot to manage while also lighting candles. Sliders solve that: the same braised meat, already sliced and sauced, piled onto a bun that needs no cutlery.
The brisket actually improves overnight in its braising liquid, so cook it the day before if the schedule allows, then reheat gently in the sauce before building sliders. That means the busiest night of the party asks nothing of the oven.
Spoon a little of the pan juices over the meat on each bun before closing it, so the bread soaks up flavor instead of sitting there dry.
Brisket Sliders with Caramelized Onions
Ingredients
- 3 lb beef brisket trimmed
- 2 tbsp vegetable oil
- 2 large yellow onions thinly sliced
- 4 cloves garlic minced
- 1.5 cups beef broth
- 1/2 cup dry red wine or more broth
- 2 tbsp tomato paste
- 1 tbsp brown sugar
- 1 tsp smoked paprika
- salt and black pepper
- 16 slider buns
- 1/2 cup mayonnaise mixed with 1 tbsp prepared horseradish
Instructions
- Season the brisket generously with salt and pepper on both sides.
- Heat the oil in a Dutch oven over medium-high and sear the brisket 4 to 5 minutes per side until deeply browned; remove and set aside.
- Add the onions to the same pot and cook over medium heat, stirring occasionally, 20 minutes until soft and golden.
- Stir in the garlic and cook 1 minute, until fragrant.
- Add the broth, wine, tomato paste, brown sugar and smoked paprika, scraping up the browned bits from the bottom of the pot.
- Return the brisket to the pot, cover, and braise in a 325°F oven for 3 to 3.5 hours, until a fork slides in with almost no resistance.
- Lift the brisket out, rest 15 minutes, then slice thinly against the grain.
- Return the sliced meat to the pot juices to soak for at least 10 minutes before serving.
- Pile warm brisket and onions onto slider buns with a smear of horseradish mayo, and serve while the meat is still steaming.
Good to Know
Braided Honey Challah
A table without challah does not feel wrong exactly, but it feels unfinished, the way a menorah looks odd with only seven candles lit. Even a lopsided braid gets forgiven once the honey glaze catches the light.
If three strands feel like too much geometry for one evening, braid six thinner ropes instead for a fuller, more forgiving loaf. Either way the dough tells you when the second rise is done: press it gently, and the dent should fill back in slowly rather than snapping back fast.
Tear it rather than slice it at the table. Challah pulled apart by hand always disappears faster than the loaf cut into neat, polite slices.
Braided Honey Challah
Ingredients
- 4.5 cups all-purpose flour plus more for dusting
- 2.25 tsp active dry yeast
- 1/3 cup honey plus 1 tbsp for egg wash
- 1 cup warm water 110°F
- 3 large eggs plus 1 for egg wash
- 1/3 cup vegetable oil
- 1.5 tsp salt
- sesame or poppy seeds for sprinkling (optional)
Instructions
- Stir the yeast and a pinch of the honey into the warm water; let sit 5 minutes until foamy.
- Whisk together 3 eggs, the oil and remaining honey in a large bowl, then stir in the yeast mixture.
- Add the flour and salt, mixing until a shaggy dough forms.
- Turn out onto a floured surface and knead 8 to 10 minutes until smooth and elastic, springing back when poked.
- Place in an oiled bowl, cover, and let rise in a warm spot 1.5 hours, until doubled.
- Punch down and divide into 3 (or 6, for a fuller braid) equal pieces.
- Roll each piece into a rope about 16 inches long, tapering slightly at the ends.
- Pinch the ropes together at one end and braid them loosely, tucking both ends under when finished.
- Transfer to a parchment-lined baking sheet, cover loosely, and let rise again 45 minutes until puffy.
- Whisk the remaining egg with 1 tablespoon of water and brush it all over the loaf; sprinkle with seeds if using.
- Bake at 350°F for 28 to 32 minutes, until deeply golden and the loaf sounds hollow when tapped on the bottom.
- Cool on a wire rack at least 30 minutes before slicing, so the crumb finishes setting.
Good to Know
Smoked Salmon Bites on Rye Crisps
This is the appetizer that requires no stove, no oven and almost no nerve: cream cheese, salmon, a crisp, done. Keep it in the fridge until twenty minutes before guests arrive and it still tastes freshly made.
Buy the salmon pre-sliced and the crisps ready-made, and this becomes one of the cheapest, fastest things on the whole table to assemble, which matters on a night already full of frying. A squeeze of lemon right before serving keeps the salmon tasting bright rather than fridge-cold.
Lay them out just before the party starts rather than ahead of time, since the crisps soften under the cream cheese after an hour or so.
Smoked Salmon Bites on Rye Crisps
Ingredients
- 24 small rye crisps or cocktail rye bread rounds
- 8 oz cream cheese softened
- 8 oz thinly sliced smoked salmon
- 2 tbsp fresh chives finely chopped
- 1 tbsp capers drained
- 1 lemon cut into thin wedges
- freshly cracked black pepper
Instructions
- Let the cream cheese sit at room temperature 15 minutes until it spreads easily without tearing the crisp.
- Spread about 1 teaspoon of cream cheese on each rye crisp, all the way to the edges.
- Fold a small piece of smoked salmon into loose ribbons and set one on top of each crisp.
- Scatter chives and a few capers over the salmon.
- Finish with a crack of black pepper and a tiny squeeze of lemon just before serving.
- Arrange on a platter and serve within 30 minutes, while the crisps are still crisp underneath the cream cheese.
Good to Know
🛍 Shopping guide
Hanukkah Cheese and Dairy Board
Cheese at Hanukkah is not a trend, it is the older story: Judith is said to have fed a general salty cheese to make him thirsty, then wine to make him sleep, which is either very resourceful or the original dinner party strategy. Either way, dairy earns its place on this table honestly.
Let the cheeses sit out before guests arrive. A cold wedge of brie straight from the fridge tastes like nothing, while the same wedge at room temperature turns soft and actually spreadable.
Once the plates are empty and everyone is still standing around the board, keep the conversation going with food would-you-rather questions for a room that just ate, which ask nothing more of anyone than an opinion about cheese.
Hanukkah Cheese and Dairy Board
Ingredients
- 1 wheel soft brie or camembert 8 oz
- 4 oz aged gouda sliced
- 4 oz fresh goat cheese log
- 1/2 cup honey for drizzling
- 1 cup mixed olives
- 1 cup fresh figs or dried apricots
- 1/2 cup toasted walnuts
- fresh rosemary sprigs for garnish
- an assortment of crackers and sliced baguette
Instructions
- Set the cheeses out at room temperature 30 minutes before building the board, so the brie softens and the gouda loses its fridge-chill.
- Place the brie whole in the center of a large board and score the top in a crosshatch so it opens easily once cut.
- Arrange the gouda slices and goat cheese log in separate clusters around the brie, leaving gaps for the fruit.
- Fill the gaps with figs or apricots and the mixed olives in small piles.
- Scatter the toasted walnuts across any remaining open spaces.
- Drizzle honey over the goat cheese and brie just before serving, not earlier, so it stays glossy rather than soaking in.
- Tuck crackers and baguette slices around the edges and finish with a few rosemary sprigs for color.
Good to Know
🛍 Shopping guide
Roasted Rainbow Carrots with Za’atar
Roasted vegetables rarely get top billing at a holiday party, but a platter of carrots this colorful earns a second look before anyone even tastes the za’atar. They also happen to be the dish that asks the least of the host.
Leave the carrots whole or halved rather than chopping small; the bigger the piece, the more the caramelized edge contrasts with the tender center. If rainbow carrots are not available, ordinary orange ones roast just as well and taste identical once the za’atar goes on.
Spread the tahini sauce on the platter first and lay the carrots over it, rather than drizzling sauce on top, so every bite gets some even without reaching for the spoon.
Roasted Rainbow Carrots with Za'atar
Ingredients
- 2 lbs rainbow carrots scrubbed, tops trimmed
- 3 tbsp olive oil
- 1 tsp salt
- 2 tbsp za'atar
- 1/4 cup tahini
- 2 tbsp lemon juice
- 2 tbsp water
- 2 tbsp pomegranate seeds
- 2 tbsp chopped fresh parsley
Instructions
- Heat the oven to 425°F and line a sheet pan with parchment.
- Halve any thick carrots lengthwise so all pieces are roughly the same width.
- Toss the carrots with olive oil and salt directly on the pan.
- Roast 20 to 25 minutes, turning once, until the edges are charred in spots and a knife slides in with no resistance.
- Whisk the tahini, lemon juice and water together until pourable; add more water a teaspoon at a time if it seizes up.
- Spread the tahini sauce over the bottom of a serving platter.
- Lay the roasted carrots over the sauce and sprinkle generously with za'atar.
- Finish with pomegranate seeds and parsley just before bringing it to the table.
Good to Know
Crispy Chicken Schnitzel Bites
Schnitzel cut into bite-size pieces turns a dinner-table main course into a fried appetizer that needs nothing but a toothpick, which is exactly the kind of food a standing crowd wants. It also leans straight into the oil theme of the holiday without anyone having to explain why fried chicken belongs at Hanukkah.
Panko gives a coarser, craggier crust than fine breadcrumbs, and that texture is most of what makes these feel special rather than like nuggets. Check doneness with a thermometer rather than color alone, since the coating browns before the chicken is fully cooked through.
Serve them hot, with honey mustard on the side for dipping and lemon wedges nearby for anyone who wants a brighter bite.
Crispy Chicken Schnitzel Bites
Ingredients
- 1.5 lbs boneless chicken breast cut into 1.5-inch pieces
- 1 cup all-purpose flour
- 3 large eggs beaten
- 2 cups panko breadcrumbs
- 1 tsp paprika
- 1 tsp garlic powder
- salt and black pepper
- vegetable oil for frying
- lemon wedges and honey mustard for serving
Instructions
- Season the chicken pieces with salt and pepper.
- Set up three shallow dishes: flour, beaten eggs, and panko mixed with paprika and garlic powder.
- Dredge each piece of chicken in flour, shaking off excess, then dip in egg, then press into the panko until fully coated.
- Heat 1/2 inch of oil in a heavy skillet over medium-high until a pinch of panko sizzles on contact, about 350°F.
- Fry in batches, 2 to 3 minutes per side, until golden brown and the internal temperature reads 165°F.
- Transfer to a wire rack to drain; resting on a rack instead of paper towels keeps the coating from going soft.
- Season with a pinch of salt the moment each batch comes out of the oil.
- Skewer with toothpicks and serve hot with lemon wedges and honey mustard for dipping.
Good to Know
Beer-Battered Fried Pickles
Fried pickles are not a Hanukkah tradition in any historical sense, and nobody will mind: the holiday celebrates oil, and a crisp, tangy pickle fried in batter fits that brief better than it has any right to. Put them near the brisket sliders and they disappear fast.
Dry pickles matter more than good batter here. A wet pickle spear sheds its coating the second it hits the oil, so pat each one dry twice before dipping.
Sparkling water makes a batter nearly as crisp as beer, for anyone who would rather keep this one alcohol-free on a table that already has the mulled wine covered.
Beer-Battered Fried Pickles
Ingredients
- 1 16 oz jar dill pickle spears, drained and patted dry
- 1 cup all-purpose flour divided
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 cup cold beer or sparkling water for non-alcoholic
- vegetable oil for frying
- 1/2 cup ranch or dill dip for serving
Instructions
- Pat the pickle spears completely dry with paper towels; wet pickles make the batter slide off in the oil.
- Whisk 3/4 cup of the flour with the garlic powder and paprika, then whisk in the cold beer until the batter coats the back of a spoon.
- Toss the pickle spears in the remaining 1/4 cup flour to give the batter something to grip.
- Heat 2 inches of oil in a heavy pot to 375°F.
- Dip each pickle spear into the batter, letting the excess drip off, then lower gently into the oil.
- Fry in batches of 5 to 6, about 2 minutes per side, until deep golden and crisp.
- Drain on a wire rack and serve immediately with ranch or dill dip, while the coating is still audibly crisp.
Good to Know
Bimuelos (Fried Dough Fritters with Honey)
Bimuelos are the Sephardic answer to sufganiyot: no filling, no piping bag, just dough dropped straight into hot oil and finished with honey, which makes them the faster fried dessert on this table. They taste like a cross between a doughnut hole and a fritter.
The batter is sticky by design, and fighting that with a dry spoon just makes a mess. Wet the spoon before each scoop and the batter slides off cleanly into the oil instead of clinging.
Warm the honey with orange zest before drizzling; cold honey sits on top in a stubborn pool, while warm honey soaks slightly into the still-hot fritters.
Bimuelos (Fried Dough Fritters with Honey)
Ingredients
- 2.25 tsp active dry yeast
- 1 cup warm water 110°F
- 1 tbsp granulated sugar
- 2.5 cups all-purpose flour
- 1/2 tsp salt
- 1 large egg
- vegetable oil for frying
- 1 cup honey
- 1 orange zested
- ground cinnamon for dusting
Instructions
- Stir the yeast and sugar into the warm water and let sit 5 minutes until foamy.
- Whisk in the flour, salt and egg until you have a thick, sticky batter with no dry streaks.
- Cover and let the batter rise in a warm spot 1 hour, until bubbly and roughly doubled.
- Heat 2 inches of oil in a heavy pot to 360°F.
- Scoop the batter by the tablespoon, using a second wet spoon to push it off into the oil.
- Fry in batches of 5 to 6, turning occasionally, 2 to 3 minutes until deep golden and cooked through at the center.
- Drain on a wire rack set over a tray.
- Warm the honey with the orange zest in a small saucepan over low heat 2 minutes, just until fluid and fragrant.
- Drizzle the warm honey over the fritters and dust with cinnamon right before serving, while still warm enough to melt it slightly.
Good to Know
Gold Chocolate Coin Bark
Gold-wrapped chocolate coins exist for dreidel, but chopped up and scattered across a slab of bark, they also make the easiest sweet on this entire list, no oven and no candy thermometer required. This is the one to hand a child who wants to help in the kitchen.
Work the white chocolate drizzle while the dark layer is still wet, not after it sets, or the two never marble together properly. A light hand with the skewer keeps the swirl loose instead of muddy.
Break the finished bark with your hands rather than a knife once it is chilled firm; the irregular shards look more generous on a platter than tidy squares ever do.
Gold Chocolate Coin Bark
Ingredients
- 12 oz dark chocolate chopped
- 8 oz white chocolate chopped
- 20 gold foil-wrapped chocolate coins roughly chopped
- 1/4 cup pistachios chopped
- 1/4 cup dried cranberries
- flaky sea salt
Instructions
- Line a sheet pan with parchment paper.
- Melt the dark chocolate in a heatproof bowl set over a pot of barely simmering water, stirring until completely smooth and glossy.
- Pour the melted dark chocolate onto the lined pan and spread into an even layer about 1/4 inch thick with an offset spatula.
- Melt the white chocolate the same way, then drizzle it over the dark layer in loose lines.
- Swirl the two chocolates together lightly with a skewer to create a marbled pattern, without fully blending them.
- Scatter the chopped gold coins, pistachios and cranberries over the top while still wet, pressing gently so they stick, then finish with a pinch of flaky salt.
- Chill 1 hour, until the bark is firm enough to snap cleanly, then break into shards with your hands.
Good to Know
🛍 Shopping guide
Chocolate Gelt Rugelach
Rugelach already has a reputation as the cookie everyone secretly wants seconds of, and swapping the usual chocolate chips for chopped gelt coins makes that reputation official for Hanukkah. The dough is rich enough that nobody will notice the coins came from the dreidel pile.
Chilled dough rolls without tearing; warm dough sticks to everything and loses its crescent shape halfway through rolling. If the kitchen runs hot, chill the shaped cookies again for the full fifteen minutes before baking.
Watch for chocolate just starting to peek through the seams rather than waiting for deep browning, which tells you the inside has melted without the outside drying out.
Chocolate Gelt Rugelach
Ingredients
- 1 cup unsalted butter softened
- 8 oz cream cheese softened
- 2 cups all-purpose flour
- 1/4 tsp salt
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
- 1.5 cups chopped chocolate gelt coins unwrapped
- 1/3 cup apricot jam
- 1 large egg beaten, for egg wash
Instructions
- Beat the butter and cream cheese together until smooth, then mix in the flour and salt just until a soft dough forms.
- Divide the dough into 4 disks, wrap each in plastic, and chill at least 1 hour, until firm enough to roll without sticking.
- Mix the sugar and cinnamon in a small bowl.
- Roll one disk at a time on a lightly floured surface into a 9-inch circle.
- Spread a thin layer of apricot jam over the circle, then sprinkle with a quarter of the cinnamon sugar and a quarter of the chopped gelt.
- Cut the circle into 12 wedges, like a pizza.
- Roll each wedge up from the wide end to the point, curving slightly into a crescent as you go.
- Repeat with the remaining dough, arranging the rolled cookies point-down on parchment-lined baking sheets.
- Chill the shaped cookies 15 minutes while the oven heats to 350°F.
- Brush each cookie with egg wash and bake 20 to 22 minutes, until golden and the chocolate has just started to peek through the seams.
- Cool on the pan 5 minutes before moving to a rack, so the melted chocolate has a moment to firm back up.
Good to Know
Olive Oil Cake with Citrus Glaze
Olive oil is the actual point of Hanukkah, so a cake built on it instead of butter feels less like a dessert and more like the holiday’s whole argument made edible. It also happens to stay moist for days, which no other cake on this table can claim.
Whisking the eggs and sugar properly pale and thickened before adding the oil is what keeps this cake from tasting greasy; do not skip that two minutes. Orange zest can switch to lemon or even grapefruit depending on what is in the fruit bowl.
Glaze it once it is fully cool, not warm, or the glaze slides straight off instead of setting into a thin, shiny coat.
Olive Oil Cake with Citrus Glaze
Ingredients
- 1.75 cups all-purpose flour
- 1.5 tsp baking powder
- 1/2 tsp salt
- 3 large eggs
- 1 cup granulated sugar
- 3/4 cup extra-virgin olive oil
- 1/2 cup whole milk
- 2 tbsp orange zest
- 1 tsp vanilla extract
- 1 cup powdered sugar
- 3 tbsp fresh orange juice
Instructions
- Heat the oven to 350°F and grease a 9-inch round cake pan, lining the bottom with parchment.
- Whisk the flour, baking powder and salt together in a bowl.
- In a separate bowl, whisk the eggs and sugar 2 minutes, until pale and slightly thickened.
- Slowly whisk in the olive oil, then the milk, orange zest and vanilla.
- Fold the dry ingredients into the wet in three additions, mixing just until no streaks of flour remain.
- Pour the batter into the prepared pan and smooth the top.
- Bake 40 to 45 minutes, until a toothpick inserted in the center comes out clean and the top springs back when pressed.
- Cool the cake in the pan 15 minutes, then turn out onto a rack to cool completely, about 30 minutes more.
- Whisk the powdered sugar and orange juice together until the glaze coats the back of a spoon in a thin ribbon.
- Pour the glaze over the cooled cake, letting it drip down the sides, and let set 10 minutes before slicing.
Good to Know
Spiced Roasted Cauliflower with Tahini
Cauliflower roasted hot and fast until the edges char is one of the few vegetable dishes that genuinely competes with the fried food for attention on this table. The spice rub does most of the work, so there is no sauce to reduce and nothing to stir on the stove.
Give the florets real space on the pan: crowded cauliflower steams instead of browning, and a pale, soft floret is not the goal here. A pan lined with parchment also means no scrubbing afterward, which matters on a night with this many dishes already in the sink.
Spoon the tahini sauce onto the plate before piling the cauliflower on top, so the sauce does not just run off the sides.
Spiced Roasted Cauliflower with Tahini
Ingredients
- 1 large head cauliflower cut into florets
- 3 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp cayenne optional
- 1 tsp salt
- 1/4 cup tahini
- 2 tbsp lemon juice
- 2 tbsp water
- 1/4 cup pomegranate seeds
- 2 tbsp chopped fresh cilantro
Instructions
- Heat the oven to 425°F and line a sheet pan with parchment.
- Toss the cauliflower florets with olive oil, cumin, paprika, cayenne if using, and salt directly on the pan, spreading them with space between pieces.
- Roast 25 to 30 minutes, turning once, until deeply browned at the edges and tender enough to pierce easily with a fork.
- Whisk the tahini, lemon juice and water together until smooth and pourable.
- Spread the tahini sauce over a serving plate.
- Pile the roasted cauliflower on top.
- Scatter with pomegranate seeds and cilantro just before serving, while still warm.
Good to Know
Mulled Manischewitz Wine
Sweet kosher wine rarely gets praised on its own, but warmed gently with orange and cinnamon it turns into the drink that makes the grown-up side of the table feel properly taken care of. Keep it for adults only, and pour responsibly, since it goes down easier warm than it does cold.
Do not let it boil. A hard simmer cooks off the alcohol and turns the wine bitter, so low heat and patience are the whole method here.
Keep a pot of warmed Concord grape juice with the same spices going alongside, for anyone under age or driving home, so nobody has to go without a warm drink in hand while the kids run through Hanukkah games for kids to light up the eight nights in the next room.
Mulled Manischewitz Wine
Ingredients
- 1 bottle 750 ml Manischewitz or other sweet kosher red wine
- 1 orange sliced into rounds
- 2 cinnamon sticks plus more for garnish
- 6 whole cloves
- 2 star anise pods
- 2 tbsp honey
Instructions
- Combine the wine, orange slices, cinnamon sticks, cloves and star anise in a saucepan.
- Warm over low heat 15 to 20 minutes, until steaming but not simmering; a rolling boil cooks off the alcohol and turns it bitter.
- Stir in the honey and taste, adding more if you want it sweeter.
- Strain into heatproof mugs, leaving the spices behind.
- Garnish each mug with a fresh cinnamon stick and an orange slice, and serve warm.
Good to Know
🛍 Shopping guide
Hot Chocolate Bar with Gold Chocolate Coins
A hot chocolate station does the one thing a party host actually needs on the busiest night: it entertains itself. Set the mugs and toppings out and the room serves itself for the rest of the evening. This one is fully non-alcoholic and built for every age at the table.
Melting real chocolate into the milk, rather than stirring in powder, is what makes this taste like a dessert instead of a packet drink. Keep the toppings bowls shallow and separate, gold coins in one, marshmallows in another, so small hands do not have to dig.
Once the mugs are drained, move everyone straight into Hanukkah games with free printables that are not just dreidel again before the sugar wears off.
Hot Chocolate Bar with Gold Chocolate Coins
Ingredients
- 4 cups whole milk
- 8 oz semisweet chocolate chopped
- 2 tbsp cocoa powder
- 1 tsp vanilla extract
- pinch of salt
- whipped cream for topping
- mini marshmallows
- gold foil-wrapped chocolate coins
- crushed peppermint candy
Instructions
- Warm the milk in a saucepan over medium-low heat until steaming, with small bubbles forming at the edge, but not boiling.
- Whisk in the chopped chocolate, cocoa powder and salt, stirring until completely smooth and no lumps remain.
- Stir in the vanilla and remove from heat.
- Pour into mugs.
- Set out small bowls of whipped cream, marshmallows, gold chocolate coins and crushed peppermint so everyone builds their own.
- Serve immediately, while the chocolate is hot enough to melt the marshmallows on contact.
Good to Know
🛍 Shopping guide
Frequently Asked Questions
What do you serve at a Hanukkah party?
Latkes and sufganiyot (jelly doughnuts) are the two must-haves, since both symbolize the Hanukkah oil miracle. Most tables add brisket, challah, chocolate gelt and a dairy dish like a cheese board on top of that base.
Why are foods fried for Hanukkah?
Fried foods commemorate the miracle of a single day’s oil burning for eight nights in the Temple menorah. That is why latkes, doughnuts and other oil-fried dishes dominate the holiday table rather than one specific recipe.
What do you eat on each night of Hanukkah?
There are no fixed rules about which dish belongs to which night. Many families simply spread the big items, brisket, latkes, a dairy board, sufganiyot, across the eight nights instead of making everything at once.
Is challah a traditional Hanukkah food?
Challah is not a Hanukkah-specific food in the strictest sense, but it appears at nearly every Jewish holiday meal and is a welcome, familiar addition to a Hanukkah spread alongside brisket and latkes.
Why do people eat dairy foods on Hanukkah?
Dairy dishes recall the story of Judith, who is said to have used cheese and wine to help defeat an enemy general, which is why cheese boards and cream-based toppings have a place at Hanukkah.
Is wine a traditional part of Hanukkah?
Wine is not a strict requirement of Hanukkah, but many families include it as part of the celebration, often as sweet kosher wine served on its own or warmed into a mulled version for the table.
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