CHANUKAH CROWD-PLEASERS

I love hosting Chanukah parties!  When planning the menu, I try to include items that appeal to both children and adults and can also be prepared in advance, so that I can focus on the last-minute latke frying.  All these recipes contain components that can be prepared in advance, to help you manage your time.

Honey-Roasted Cauliflower Salad

This salad has been on repeat in my house over the last few weeks.  Honey-roasted vegetables add a unique twist to the salad, sure to become a family favorite in your home as well.

Ingredients:

1 24 oz. bag of frozen cauliflower, defrosted

1 14 oz. can of chickpeas, rinsed and drained

2 small sweet potatoes, peeled and diced

1 bag cut romaine lettuce

1 small purple onion, finely diced

1 avocado, diced

fresh parsley, finely chopped 

3 tbsp. honey

¾ tbsp. kosher salt

2 tsp. paprika

½ tsp. black pepper

¼ cup olive oil

Dressing:

¼ cup olive oil

1 tbsp. lemon juice

 1 tbsp. honey

1 tsp. tahini

Salt 

Pepper

Directions:

Preheat oven to 425 degrees. Line a metal cookie sheet with parchment paper. Place cauliflower, sweet potatoes, and chickpeas on the cookie sheet and drizzle with olive oil, paprika, honey, salt, and pepper. Roast until sweet potatoes are soft and cauliflower begins to char – about 40 minutes.  Allow vegetables to cool.

Dressing: In a small mason jar, prepare dressing by shaking all ingredients until combined.

On a large platter, arrange lettuce and all remaining vegetables, drizzle dressing and parsley on top and serve immediately. 

Make ahead: The vegetables can be prepared in advance and dressed before serving.  

Braided Stuffed Bread

Braiding the dough makes this bread a real showpiece.  The dish is a favorite among adults and children alike.  I like to display this bread on a platter, sectioning the vegetables so your guests can select the variety they prefer. 

Ingredients:

1 pound purchased pizza dough

3 tbsp. cream cheese

2 cups veggies (broccoli, peppers, mushrooms, olives)

1 cup shredded Muenster cheese

1/3 cup parmesan cheese

1 egg

1 tbsp. water

Sesame seeds

Directions:

Preheat oven to 400 degrees. Line a cookie sheet with parchment paper. Roll out pizza dough to a 12-by- 18-inch rectangle. Sautee vegetables until water evaporates, but vegetables are still crispy.  Spread cream cheese down the center of the dough leaving a 3-inch border on each side.  Place vegetables on top of cream cheese, sprinkle Muenster cheese over the vegetables followed by parmesan cheese.  With a knife, make slits on both sides at 45-degree angles all the way down. Fold each flap towards the center, crisscrossing over the filling.  Lift the parchment paper and stuffed dough onto the jelly roll pan. For the egg wash, lightly beat egg with water and brush over top of bread.  Bake for 25 minutes or until brown.

Make ahead: The bread can be frozen raw and baked fresh.  Just fully defrost before baking.

Creamy Baked Ziti

Baked ziti is a classic buffet dish.  The addition of the sauce elevates the dish and makes it extra creamy and also prevents it from drying out when rewarmed.

Ingredients:

1 pound penne pasta

1 jar marinara sauce (I prefer Gefen)

1 cup shredded Muenster cheese

12-14 slices White American cheese, cubed

2 tbsp. butter

2 tbsp. flour

1 cup whole milk

Directions:

Prepare pasta according to package instructions.  

Meanwhile, in a small saucepan, melt butter. Add flour to form a paste. Slowly add milk and mix until milk thickens.

In a large bowl, pour sauce over pasta, and add marinara sauce and cheeses.  Mix until combined and pour pasta into a 9×13 baking dish. Cover and bake at 350 degrees for 45 minutes or until golden.  

Make ahead: This pasta dish can be assembled early in the day and baked fresh right before your party.