Fancying Up Hanukkah

Food and spirit are front and center for Shannon Sarna’s Hanukkah celebrations. Sarna is the author of “Modern Jewish Comfort Food” and “Modern Jewish Baker.”

“Preparing good food is my love language, and celebrating Hanukkah with friends, family, and my community over eight days is a true joy, even amidst the chaos,” Sarna told The Journal. “There’s something deeply satisfying about frying each latke to perfection and seeing the delight on my kids’ and husband’s faces as they take that first bite.”

With an eye toward elevating your Hanukkah celebration, The Journal asked Sarna for her favorite tips. (Her recipe for potato latkes with prosecco applesauce is below.)

I love the idea of “fancying up” Hanukkah. Where did this trend come from?

Many Jewish foods originated out of necessity, using whatever was available to stretch meals — a common story behind many comforting immigrant dishes, often rooted in peasant traditions. Today, with shifts in food culture, greater access to diverse ingredients, and the influence of social media, Hanukkah — like many global holidays — has evolved. We are all influenced by what we see online and our environments as holiday celebrations are ever more glamorized. Hanukkah is no different: rooted in tradition but now more sophisticated and modern.

“Many Jewish foods originated out of necessity … often rooted in peasant traditions. Today, with shifts in food culture, greater access to diverse ingredients, and the influence of social media, Hanukkah — like many global holidays — has evolved … Rooted in tradition but now more sophisticated and modern.”

What are other ways to level up food and drink for Hanukkah?

Peak Hanukkah food for me is caviar and crème fraîche on a warm, crispy latke. I love setting up a latke toppings bar with smoked fish, caviar, capers, red onion, fresh dill and chopped hard-boiled egg, similar to how you might serve blini and caviar. For something different, try liver pâté, pickled onions, cornichons, chutney, or fruit compote instead of applesauce, and swap sour cream for crème fraîche for a more elevated touch. I also like to lay out all our latkes and toppings the way you see large charcuterie tables set up: with lots of greens, votive candles and other festive touches (like oodles of dreidels in a square, glass vase).

Similarly, a prosecco or spritz bar adds an elegant, interactive element to the celebration and elevates the food with a delicious sparkling pairing. The Francis Ford Coppola Winery’s Diamond Collection Prosecco DOC has a beautiful effervescence and crisp acidity that cuts through the oily richness of latkes in between bites. Plus, the prosecco goes great with the salty, umami-packed flavors of caviar, which makes for such a decadent pairing. It’s also a nice touch to offer garnishes like citrus slices, fresh mint, cucumber, pomegranate seeds, and various juices, letting guests customize their drinks in a festive, colorful way.

How do you/how can others entertain without the stress?

I never believe that entertaining requires everything to be 100% homemade. If I’m making the latkes, I might order dessert from a local bakery. There’s also nothing wrong with ordering latkes or other dishes and supplementing them with a beautiful spread of toppings, a homemade, elegant salad and a few personal touches.

Another way to ease the stress of entertaining is to make it a potluck! People love sharing their favorite family dishes, especially during the holidays when food is about more than just taste — it’s about connecting to memories and nostalgia. Embracing a semi-homemade approach and involving guests allows you to focus on the joy of being with friends, family, and loved ones.

Anything to add?

Latkes don’t have to be made with just potatoes. One of my favorite varieties combines beets, carrots and potatoes, but you can also use zucchini, sweet potatoes, parsnips or even yucca. Cheese latkes have become another family favorite, offering a nice way to switch things up during the eight nights of Hanukkah.

Classic Potato Latkes  

Makes 16 mini latkes or 8 hamburger-sized latkes

Serve with: Francis Ford Coppola Diamond Collection Prosecco D.O.C.

1 large onion
2 large eggs
¼ cup unbleached all-purpose flour or matzah meal
2 tsp fine sea salt, plus more for sprinkling
½ tsp freshly ground black pepper
Vegetable oil for frying

Using a food processor or a box grater, shred the potatoes and onion. 

Combine the potatoes, onion, eggs, flour, salt, and pepper in a large bowl and allow to sit for 5 minutes. 

Once the mixture has sat for 5 minutes, liquid will have accumulated in the bowl. For extra-crispy latkes, dry the mixture by placing it in a large square of cheesecloth or a clean dish towel, then twisting it over the bowl to squeeze out the excess moisture, reserving the liquid. You want to then drain off most of this liquid, though not all of it. As you pour off the liquid, some starch will have settled at the bottom of the bowl. Add that starchy bit back to your potato mixture, as this starch will help bind the latkes, making them crispy on the outside and creamy on the inside. 

Pour enough oil into a large skillet to come half-way up your latkes. Heat it on a medium-high heat until it reaches 375°F (use an instant-read thermometer, or test a dollop of potatoes in the pan – if it sizzles rapidly, it’s hot enough.) 

Fry the latkes in batches of three or four (do not crowd them) until golden and crispy on each side, then place on a wire rack on top of a baking sheet. Sprinkle with salt and let cool slightly before serving. 

Prosecco Applesauce

Makes 3 cups 

4 apples
¾ cup water
2 Tbsp Francis Ford Coppola Diamond Collection Prosecco D.O.C.  

Peel, core and dice the apples. Place in a medium pot and add the water and Coppola Prosecco. Bring to a boil, then lower the heat to medium-low. Cook until the apples are soft. 

Transfer to a food processor and pulse until the sauce reaches your desired consistency. Refrigerate until serving time.