Hanukkah Latkes: Cilantro-Jalapeño Latkes with Chipotle Sour Cream

It’s the 3rd night of Hanukkah, and I have been searching for a new, creative Latke recipe to prepare. Luckily, I found these Cilantro-Jalapeno Latkes with Chipotle Sour Cream from Cooking Light Magazine. With only 260 calories and 11 grams of fat, you can’t go wrong with this healthy and fabulous latke recipe (whether you celebrate Hanukkah or not). I appreciate Cooking Light for allowing me to share their photo and recipe for this post as it was used with their permission. Check out some other Latke recipes that I would love to try.

Latkes-Healthy Green Kitchen

Pumpkin Potato Latkes-Serious Eats

Sweet Potato Latkes-All Recipes

Potato-Apple Latkes-Cooking Light

Winter Sunshine Latkes-LA Times

Hanukkah Sweet and Sour Brisket

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My sister, Julie, is a fabulous cook and has been making this recipe for Hanukkah for years. The recipe sounds so bizarre with apricot preserves, chili sauce and, oh my, sauerkraut? When I worked at Southern Living Magazine as a Food Editor, and I sent this recipe to the test kitchen, they were a little questionable about it. But when we discussed it around the taste-testing table (a long table that seats about 20), everyone gave it the highest rating possible. It is really delicious, although, I will admit, difficult to photograph so I added some photos from this year’s Hanukkah party at my house (that’s my son reading the prayer-yes I was proud). This recipe is ideal for Hanukkah or in the fall or winter months when you want something comforting, warm, with a touch of sweet and sour. And if you live in Birmingham, Alabama and don’t have time to cook brisket, head to Jim N Nick’s Barbecue on Highway 280-yum!

 

Sweet-And-Sour Brisket

Prep: 15 minutes

Cook: 31/2 to 4 hours

Yield: 6 to 8 servings

Ingredients

1  (5-pound) beef brisket, trimmed

1  (1-ounce) envelope onion soup mix

1/2  teaspoon  garlic powder

1/2  teaspoon  Italian seasoning

1/2  teaspoon  ground red pepper

1  (10-ounce) jar apricot preserves

1  cup  water

1  cup  chili sauce

2  (10-ounce) cans sauerkraut, drained

Preparation

1 Place brisket in a lightly greased roasting pan. Sprinkle with soup mix and next three ingredients. Spread preserves on top of brisket. Add 1 cup water to pan. Cover tightly with heavy-duty aluminum foil.

2. Bake, covered, at 350° for 3 hours. Uncover and pour chili sauce over brisket; top with sauerkraut. Cover and bake 1 more hour.

3. Remove from oven; let stand, covered, 30 minutes before slicing. Serve with sauerkraut and pan juices.

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