| Recipes |

Better with Cheddar

Food and prop styling by Shiri Feldman
Food prep and styling by Chef Suzie Gornish
Photography by Felicia Perretti


LATKES ARE FANTASTIC, really. Crispy, oily perfection and acceptable to eat with your hands straight from the pan. They never get old. But we encourage you to also embrace the custom of eating dairy that Chanukah is known for. Open your menus to experience a different kind of Chanukah night, and you’ll find that creamy cheesiness complements traditional latkes oh so well.

Tip: Making the focaccia in a 9x13-inch pan results in a fluffy consistency. If you prefer your focaccia thinner and crispier, make it on a baking sheet.


Fried Eggplant Patties

For all you eggplant lovers, here’s a novel way to eat your eggplant and love it too.


  • 1 eggplant, peeled
  • 1 medium onion, peeled
  • ¼ cup flour
  • ½ cup seasoned panko crumbs
  • zest of 1 lemon
  • 1 tsp kosher salt
  • 2 eggs
  • oil, for frying

Sour Cream Sauce

  • 1 cup Mehadrin Sour Cream
  • 3 Tbsp lemon juice
  • ¼ cup snipped fresh chives or sliced scallions
  • ¼ tsp smoked chipotle or cayenne pepper
  • ¼ tsp salt
  • 2 cloves garlic, crushed

Process the eggplant and onions in a food processor or grate on a box grater. Drain the liquid from the bowl. Add the remaining ingredients and mix to combine.

Heat oil in a pan over medium heat. Fry the latkes for about 2–3 minutes per side.

Remove with a slotted spoon and set on paper towels to drain.

Combine all ingredients for the sour cream sauce and serve alongside the latkes. Enjoy!


Balsamic Mushroom and Parmesan Focaccia

Soft, pillowy, and loaded with flavor. This focaccia will not disappoint.


  • 1⅓ cups warm water
  • 2 tsp sugar
  • 2¼ tsp dry yeast
  • 3¾ cups flour
  • 2 tsp flaky kosher salt, plus more for sprinkling (I use Diamond brand)
  • ¼ cup olive oil, plus more for drizzling
  • 1 head roasted garlic (optional; see note)
  • ¼ cup Parmesan cheese (optional)
  • Maldon flaky salt, for sprinkling

Balsamic Glazed Mushrooms

  • 2 Tbsp olive oil
  • 10 oz (280 g) sliced baby bella mushrooms
  • 2 Tbsp balsamic vinegar
  • 1 tsp kosher salt
  • ¼ tsp cayenne pepper or smoked chipotle
  • 1 Tbsp maple syrup

Place the water, sugar, and yeast in a small bowl. Stir to combine. Allow the mixture to sit for 5–10 minutes as the yeast proofs and gets foamy.

Add flour, salt, olive oil, and yeast mixture to the bowl of an electric mixer. Beat for 5 minutes with a dough hook on medium-low speed.

Remove the dough from the mixing bowl and transfer to a large, greased bowl. Turn the dough to ensure that all sides are moistened with the oil. Cover the bowl with plastic wrap or a moist towel. Allow to rise for 45–60 minutes until it doubles in size.

Meanwhile, prepare the balsamic mushrooms: Heat a small skillet on medium-high heat. Add the olive oil and mushrooms. Stir until the mushrooms begin to turn golden. Add the balsamic vinegar, salt, pepper, and maple syrup. Mix until all liquid is absorbed. Set mushrooms aside to cool.

Drizzle 2–3 Tbsp olive oil into a 9x13-inch (23x33-cm) pan. Turn the dough out into pan and stretch it to fit. Allow the dough to rise for 20 minutes, covered.

Preheat oven to 425°F (220°C).

Use your fingers to press deep holes into the dough and stretch it to cover the pan. Drizzle 2 Tbsp oil over the dough. Sprinkle evenly with balsamic mushrooms, roasted garlic cloves, Parmesan cheese, if using, and Maldon salt.

Bake uncovered on the center rack of your oven for 20–25 minutes.

Slice and enjoy.

Note: To roast the garlic, slice off the top to reveal the garlic cloves. Drizzle with 1 Tbsp olive oil and season with a little kosher salt and pepper. Then bake it on 400°F (200°C) for 35–40 minutes.


Broccoli Zucchini Latkes

A delicious way to change up the same old, same old.


  • 3 zucchini, peeled and shredded on a box grater
  • 1 large onion, peeled and shredded on a box grater
  • 1 1-lb (450-g) bag riced broccoli, defrosted
  • 2 eggs
  • ½ cup white whole wheat flour
  • 1 tsp salt
  • ¼ tsp black pepper
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • oil, for frying
  • Parmesan cheese (optional)

Place the shredded zucchini and onion onto a clean kitchen towel. Squeeze out the liquid. Place the mixture into a large mixing bowl. Squeeze out the liquid from the broccoli and add to the bowl. Add all remaining ingredients (besides the oil for frying). Mix until well combined.

Heat a large nonstick frying pan on medium-high heat. Cover the bottom with oil. Place a small scoop of batter into the simmering oil. Don’t overcrowd the pan. Fry both sides until golden brown. Sprinkle with Parmesan cheese, if using. Serve warm.


Fried Chanukah Cookies

In the spirit of Chanukah, let’s do something different and add fried cookies to the menu. You won’t regret it.


  • ½ cup flour
  • ½ cup white whole wheat flour
  • ½ cup confectioners’ sugar
  • 2 Tbsp oil
  • ¼ tsp baking soda
  • 1 tsp vanilla extract
  • 3 Tbsp milk or heavy cream or almond milk

Combine the flours, sugar, oil, baking soda, and vanilla extract in a bowl. Mix with your fingers until it has a crumb-like consistency.

Add the almond milk and knead until you have a sticky dough. Allow the mixture to rest in the bowl for 15 minutes. Then knead the dough one more time.

Heat a small skillet over medium-low heat. Add ½ inch (1 cm) oil to the skillet. Place a small scoop of dough in the center of your palm, roll the mixture into a ball, and flatten. Then slice a crisscross pattern into the dough.

Fry on both sides, about 1½ minutes per side, and remove from the pan with a slotted spoon. Transfer the cookies onto a paper towel to drain. Sprinkle with confectioners’ sugar.

Serve warm alongside a bowl of ice cream.


(Originally featured in Family Table, Issue 870)

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