Styling and photography by Menachem Goodman

Iwait all year to celebrate Chanukah — from lighting the menorah to having parties and spinning the dreidel, my family relies on me each year to pull off an amazing Chanukah spread. This year, I give you a party that can be pulled together last minute for when the latkes burn and you’re in a twist. All these recipes are simple and can be prepared in no time.

Let’s get the party going, Chanukah is here! Wishing you a Happy Chanukah.

From my kitchen to yours,

Menachem

Tip: Every one of these recipes is amazing on its own, you can always save the party for later and just put together an amazing dinner!

The Look

This year I went with a dark, rustic look. I used mix-and-match bowls and cutlery to add personality to the table. Don’t stress out if you don’t have enough of the same bowls or plates; the style now is to have a few of each.

If you don’t want to do the bar look, place the pretzels on a board and serve them family style, with the condiments around the board in separate bowls.

This is your party; get creative and switch it up!

 YOU WILL NEED:

Frozen Hot Pretzels

Baked according to package directions.

Meat Toppings

The recipes I share here plus store-bought sausages because they go well with the pretzel vibe. You can also find my pulled beef and pulled chicken recipes from last year’s Chanukah article on Kosher.com.

Salads and Salsas

I share some recipes here, and check out my recipes from last year’s Chanukah article on Kosher.com for more suggestions.

Dressings and Dipping Sauces

The ones in this article or store-bought.

Garnish

Besides nut crunch, I also used fresh herbs to add some freshness. You can cut up radishes or lemons to use as a garnish as well.

Whatchamacallit Dressing

I have no clue what inspired the creation of this dressing or how to explain the taste, hence the name. All I can say is that it’s extremely tasty, and it makes an amazing salad dressing or dipping sauce. Whatever you call it — it’s truly a flavor bomb.

YIELDS 1 IB (450 G)

• 1 cup light mayonnaise
• 2 Tbsp Italian dressing
• 2 Tbsp diced red onion
• 2 Tbsp water
• 1 Tbsp olive oil
• 2 cloves garlic
• ¼ cup fresh parsley
• 1 tsp kosher salt
• ½ tsp dried basil
• ¼ tsp black pepper

Place all ingredients into a 2-lb container. Blend everything with an immersion blender until smooth.

Store in the fridge for up to 1 week.

Asian-Inspired Mustard Dressing

I knew I couldn’t do just another mustard dressing, but in my opinion, every hot pretzel needs mustard. So here is a new spin on mustard dressing that will take your pretzel to the next level.

YIELDS 1/2 IB (225 G)

• ½ cup honey
• ¼ cup Dijon mustard
• 2 Tbsp vinegar
• 1 Tbsp soy sauce
• 1 Tbsp oil
• 1 tsp kosher salt
• 1 tsp garlic powder
• 1/4 tsp crushed red pepper (optional)

Place all the ingredients into a 1-lb container and cover. Shake until fully combined.

Store in the fridge for up to 1 week.

Avo-Cuke Salad

This recipe is a perfect lunch option. The refreshing cucumbers with the ripe avocado and the crunch from the onion really make every bite amazing.

YIELDS 2 IB (910 G)

• 1 English cucumber, diced
• 1 avocado, diced
• ½ red onion, finely diced
• 2 Tbsp lime juice
• ¼ tsp black pepper
• 1 tsp dried basil
• 1 tsp garlic powder
• 1 tsp dried parsley
• 1 tsp kosher salt

Put all ingredients into a large bowl and mix well.

Store in an airtight container in the fridge for up to 2 days.

Super-Flavorful Nut Mix

When thinking of a crunch element to add to this party, I immediately thought of a nut mix. Not only is this recipe delicious as a topping, but it’s also a great snack.

YIELDS 1 IB (450 G)

• 1 cup shelled, unsalted peanuts
• 1 cup raw, unsalted almonds
• 2 Tbsp oil
• 2 tsp light brown sugar
• 2 tsp kosher salt
• 1 tsp garlic powder
• 1 tsp chili powder
• 1 tsp paprika

Preheat oven to 400°F (200°C).

Put all ingredients into a large ziplock bag and mix well.

Using a heavy object, slightly smash the nuts. Place the nut mix on a parchment paper-lined baking sheet in a single layer. Slide the pan into the oven and bake for 10–15 minutes. Watch carefully that it shouldn’t burn.

Remove from the oven and allow it to cool fully before storing in an airtight container.

Red Cabbage Soy Slaw

No party is complete without some kind of slaw. We all love the classic coleslaw, but it can’t hurt to change it up with something different once in a while.

YIELDS 2 IB (910 G)

• 4 Tbsp oil
• 2 Tbsp soy sauce
• 2 Tbsp vinegar
• 1 Tbsp honey or maple syrup
• 2 cubes frozen garlic
• 1 tsp kosher salt
• 2 tsp sesame seeds
• 1 16-oz (450-g) bag shredded red cabbage
• 1 bunch scallions, sliced

Put oil, soy sauce, vinegar, honey or maple syrup, garlic, salt, and sesame seeds in a large bowl. Mix well until fully combined.

Add the cabbage and scallions and mix again. Allow to sit for 15 minutes before serving.

Roasted Zucchini Salsa

My sister Nechama is a very picky eater, and she couldn’t stop eating this straight off the sheet even pan before it was blended. Enough said.

YIELDS ALMOST 2 IB (910 G)

• 2 medium zucchini, roughly chopped
• 1 onion, roughly chopped
• 1 lemon, cut into wedges
• ¼ cup fresh parsley
• 6 cloves garlic
• 2 Tbsp oil
• 2 tsp kosher salt
• ½ tsp black pepper

Preheat oven to 400°F (200°C).

Put all ingredients into a large bowl and mix well. Spread it all out on a parchment paper-lined baking sheet and bake for about 45 minutes or until golden.

Remove from the oven and allow to cool a bit before transferring to a 2-lb (910 g) container.

Using an immersion blender, blend the mixture slightly, leaving chunks.

Store in an airtight container in the fridge for up to 3 days.

Honey Salami Mix

This super-simple recipe is great as a topping for anything — think tacos, meat pizza, and more. Double the recipe and use the extra for dinner the next day.

YIELDS 1 IB (450 G)

• 1 6-oz (170-g) pkg sliced salami, cut into strips
• ½ cup honey
• 1 tsp chipotle peppers in adobo sauce
• 2 tsp oil
• 1 tsp kosher salt

Place all ingredients in a small saucepan over medium heat. Mix well and lower heat. When the mixture begins to bubble, stir and remove from heat.

Allow to cool fully before storing in an airtight container in the fridge for up to 2 days.

Mock Candied Pastrami

I can confidently say I make the best candied pastrami ever. My original recipe calls for the pastrami to be dehydrated for many hours, so here’s a quick-and-easy, delicious mock version.

SERVES 4-6

• 2 6-oz (170-g) pkgs sliced pastrami
• ½ cup light brown sugar
• 2 Tbsp soy sauce

Preheat oven to 400°F (200°C).

Spray 2 baking sheets with cooking spray and place the pastrami on them in a single layer.

Mix the brown sugar and soy sauce in a small bowl until you get a wet, sand-like consistency.

Using a pastry brush (or your hands), spread the brown sugar mixture evenly over the pastrami.

Bake for 10 minutes. Remove from the oven, flip the pieces of pastrami carefully with a spatula, and return the pan to the oven for another 3–5 minutes.

Remove from the oven and allow to cool slightly.

Note: This can be made up to 5 days in advance and stored in an airtight bag or container in the fridge. Allow it to come to room temperature before serving.

Spruced-Up Spider Dogs

A while back I saw spider dogs on a menu at a fast-food restaurant and thought they were so cute. Feel free to spruce these up using whichever spices you love.

SERVES 6-8

• 1 12-oz (340-g) pkg beef cocktail franks
• 1 tsp garlic powder
• 1 tsp kosher salt
• 1 tsp dried parsley
• 1 tsp dried minced onion

Preheat oven to 350°F (175°C).

With kitchen scissors, make two cuts on the top and bottom of each frank keeping the middle intact, creating 4 legs on each side.

Place the cut franks on a parchment paper-lined baking sheet and add the spices. Spray well with cooking spray and mix until everything is combined.

Bake for 30–35 minutes or until crispy at the edges.

Remove from the oven and allow to cool slightly before serving. Enjoy!

(Originally featured in Family Table, Issue 869)