Hanukkah Special Event
SAVE THE DATE!
Saturday, December 12th
TEMPLE B’NAI HAYIM in assocation with CONGREGATION BETH MEIER INVITE YOU TO CELEBRATE WITH US OUR VIRTUAL
HANUKKAH CANDLE LIGHTING CEREMONY.
Rabbi Flom and Reb Jason will lead the festivities
with a live ZOOM service.
We invite all Chaverim to participate, meet and shmooze
with one another during this joyful event.
Bring your family and friends to join us for a meaningful evening.
Call: 818-788-4664 Email: email@example.com
PLEASE NOTE: Email us to get the ZOOM link to our Hanukkah event.
You can also get the link on: FACEBOOK LIVE
There is no charge for this event.
Donations are welcomed – https://bnaihayim.org/donate/
Please click here and discover Gina Seeman’s amazing and delicious homemade recipes for Potato Latke’s, Baked Salmon, Salmon Spread and Applesauce. We hope you Enjoy!
Simply Potato Latkes
- 20 oz. bag of Simply Potatoes Hash Browns (or frozen, thawed hash browns)
- ¼ tsp. baking soda
- ¼ cup all-purpose flour
- ½ tsp. salt
- ½ tsp. pepper
- 2 large eggs, beaten
- 1 medium yellow or sweet onion, finely diced
- Canola or vegetable oil for frying
In a large bowl, toss the potatoes with the baking soda. Add in the flour, salt, onion, and eggs, then mix thoroughly.
Over medium-high heat, heat about ¼ inch of canola oil until the surface shimmers. To test if the oil is hot enough, drop in a small bit of the latke mixture. If it sizzles, you are good to go.
Scoop ¼ cup of the mixture onto a slotted spoon. Dollop the latke mixture into the oil and flatten the mound out with the back of the spoon. Fry until the edges start getting golden brown, about 4 minutes. Then, using the spoon and a flexible, heatproof spatula, flip each latke carefully.
Fry until the other side is also golden brown, another 4 minutes or so. When the latkes are fully cooked, put them on a cookie sheet lined with a paper towel or paper grocery bag. Put the cookie sheet in a 170°F oven to keep warm, and repeat the process until all of the potato mixture is used up.
Makes 15 to 18 3-inch Latkes
Serve with Apple Sauce and Sour Cream
- 8 oz skinless salmon fillet, cooked and flaked
- 4 oz soft cream cheese
- 3 tablespoons mayonnaise
- 2 teaspoons mustard
- ¼ teaspoon salt
- 1/8 teaspoon pepper
Beat cream cheese until soft and fluffy. Add mayonnaise, mustard, salt and pepper. Mix well.
Fold in the flaked salmon. Adjust seasonings to taste. Cover and refrigerate for 1 to 2 hours to blend flavors.
Serve with crackers, mini bagels, or toasted French bread slices.
- 16 oz Salmon Fillet, cut into 4 pieces
- 1 teaspoon Butter or Margarine, cut into 8 pieces
Spray a foil lined baking sheet with nonstick spray. Arrange salmon on sheet. Place on each piece of salmon 2 dots of butter.
Bake at 350° F for 15 – 20 minutes. Garnish with lemon slices.
- 1 cup honey
- 1/2 cup lemon juice
- 12 medium apples, unpeeled
Combine half each of honey and lemon juice in blender container
Wash, core and slice half of the apples into the syrup and blend one minute
Add cinnamon to taste
Transfer mixture to bowl
Repeat with remaining honey, lemon juice, apples and cinnamon
Makes about 6 cups (Or as I say, a lot)
I have found you need to put the apples in one at a time and depending on the size and power of your blender, you may have to do only 3 apples at a time.