Kosher Wine Pairings
Zucchini Latkes with Red Pepper Jelly and Smoked Trout
"My mom used to make zucchini fritters on the Jewish holidays," says Rachel Klein. Klein's latke version is unexpected and delicious, especially with red pepper jelly and smoked trout.
Pairing: NV Laurent-Perrier Cuvée Rosé Brut.
Potato Latkes with Gravlax, Crème Fraîche and Caviar
"You don't have to eat latkes with applesauce or sour cream," says Rachel Klein. She treats rustic potato latkes like regal blinis, serving them with farmed paddlefish roe (a sustainable, less expensive alternative to wild sturgeon caviar) and crème fraîche.
Pairing: 2008 Backsberg Chardonnay.
Gail Simmons's Horseradish Brisket
Rubbing prepared horseradish on the brisket and whisking it into the meaty sauce punches up the rich flavors here. Like most braised dishes, this brisket tastes better on the second or even third day.
Pairing: 2007 Flechas de los Andes Gran Malbec.
Slow-Braised Short Ribs with Spinach
Adam Perry Lang first roasts short ribs, then braises them in beef stock with porcini mushrooms, until the meat is fall-apart tender. He finishes the cholent by stirring matzo farfel (crushed matzo) into the pan juices until it plumps up. Fresh baby spinach and crunchy sea salt complete the dish.
Pairing: 2005 Château Malartic-Lagravière.
Gail Simmons's family likes their roast chicken, a classic Hanukkah dinner, with lots of lemon and herbs. This recipe is foolproof and fantastic, versatile enough for a weeknight dinner or dinner party.
Pairing: 2007 Ramon Cardova Rioja.
Potato Kugel with Fried Shallots
Coriander-Dusted Roast Beef
Creamy Leek and Potato Soup
Gail Simmons likes to start her Hanukkah meal with a "rich and creamy" vegetable soup like sweet potato, squash or this simple potato leek recipe.
Pairing: 2008 Dalton Reserve Wild Yeast Viognier.