Dreidel, Dreidel, Dreidel (Part I)


Only, I didn’t make it out of clay. I made my Hanukkah this year, as do most of us, from brisket, potatoes, challah, and deep-fry oil. And though I didn’t exactly wait for my food to be dry, it did have to be ready before I could get into the festivities.

This year for Serious Eats, I put together an 8-phase (for the 8 days of Hanukkah) menu for the holidays, starting with smoked salmon tartare for an appetizer, and ending with the last palate cleanser of Manischewitz granita. Mr. English was in town, and my mom, and M. Francais, and my friends. It was the first time since I was a child that I celebrated Hanukkah, and my first ever time celebrating Christmas. I’m sold!

And at the end of the night, I bought some of the gourmet M & Ms and challenged everyone to a game of dreidel, which, again, I bought, instead of making it out of clay. And dreidel we did play. We sat in a circle on the floor, with our little dog weaving in and out between the dancing top and the chocolates. May the best dreideler win!

Haha, it was me! Thanks mostly to the Manishewitz granita. You have to feel like a spinning top, if you want to win with the spinning top.

For Dinner:

And for Breakfast:

Challah Pain Perdu with Vanilla Creme Anglaise

BON APP, and L’CHAIM!

Check out the following posts for the recipes!

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