Chanukah Favorites Created for Manischewitz

Black Bean Potato Latkes and Falafel Crusted Chicken

© Debbie Kwiatoski

Nov 23, 2008

New, more healthy and time-efficient recipes tailored for modern diets and lifestyles are beginning to take Jewish cooking by storm. Two new cookbooks, The Dairy Gourmet, by Sarah Lasry, and Susie Fishbein’s Kosher by Design- Short on Time, Fabulous Food Faster, are pointing the way to a sleeker modern Jewish cuisine, high on flavor – but lower on the schmaltz.

For Chanukah, 2008 (December 22 – 29), Manischewitz is championing this trend by sponsoring the Third Annual Simply Manischewitz Cook-Off. Contestants are encouraged to take traditional Kosher recipes and to “tweak” them for a modern spin. And there’s some real money on the table, first prize is $25,000. Deadline for entries is December 31st, 2008 and all the rules and entry forms are available online at www.manischewitz.com.

To kick-off the contest this year, Sarah Lasry and Susie Fishbein created two new recipes using Manischewitz products: Black Bean Potato Latkes and Falafel Crusted Chicken.

Black Bean Potato Latkes

By Sarah Lasry for Manischewitz

Ingredients:

• 1 Box Manischewitz Mini Potato Knish Mix
• 1 Can Black Beans
• 5 Cups Water
• Vegetable oil for frying
• 1 Jar Salsa
• 1 Cup Sour Cream’

Method:

1. In a small pot, heat beans. Drain the liquid and set aside.
2. Prepare the Potato Knish Mix, according the package directions.
3. Add the cooked black beans to the potato knish batter and mix to combine.
4. In a large frying pan, heat vegetable oil.
5. Fry the latkes until golden brown (about 2-3 minutes).
6. Remove the latkes and drain on paper towels.
7. Serve with Salsa and Sour Cream.

Falafel Crusted Chicken

By Susie Fishbein for Manischewitz

Ingredients:

• 6 Boneless, skinless chicken breasts
• 3 Cups Manischewitz Falafel mix
• 3 Tablespoons Olive Oil
• More Olive Oil for frying
• 2 Plum Tomatoes
• 1 Cucumber, peeled
• Prepared Hummus

Method:

1. Slice each chicken breast in half horizontally, and then into thin strips.
2. Set out two medium bowls. In the first bowl, put 1 cup of the dry falafel mix. In the second bowl, put the remaining 2 cups of the falafel mix.
3. Add 2/1/2 cups of water to the second bowl and stir until well-combined. Allow the batter to rest for 10 minutes.
4. Meanwhile, heat olive in a frying pan - enough to cover the chicken strips when they are placed into the pan.
5. Toss each Chicken Strip in the dry falafel mix and coat well.
6. Take each dry-coated strip and dip into the wet better mixture.
7. Put the strip into the hot oil and fry – taking care not to let the strips get too close to each other.
8. Allow a golden crust to form before carefully turning each strip over to fry on the other side. (takes about 4 – 5 minutes per side).
9. Remove when all sides are golden brown and drain on absorbent paper.
10. Dice the Tomatoes and Cucumber to a “medium dice” and lay on the serving plate
11. Place the chicken strips in the diced vegetables and serve with a dollop of hummus.

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