Perfect Flavors Is a Perfect Gift for Chanukah

Nov 20, 2018 by Susan Rosenbluth

As Chanukah approaches, finding gifts for some members of the family, to say nothing of friends, can become increasingly difficult, unless the gifter starts thinking outside the usual box.

Fortunately, Naomi Nachman, the South African-born chef and food writer whose Perfect for Passover has given us recipes that are good all year round, has just come out with a new collection of 130 dishes. Perfect Flavors, published by Mesorah, contains an abundance of meal suggestions, some exotic and others that should be mundane but are rendered fabulous by just one addition or extra step.

The book would make a wonderful gift for those who, either by choice or necessity, find themselves staring at a kitchen with no idea what to make. The S’mores Mug Cake alone would make a very Happy Chanukah treat for anyone, young or young at heart.

Quick and Easy Pizza Dough

¾ cup warm water, no hotter than 115⁰ F
1 packet (2¼ tsp) instant dry yeast
1 tsp sugar
2 cups flour
1 tsp kosher salt

Preheat oven to 400⁰. Combine water, yeast, and sugar in a medium bowl. Proof for 5 minutes, until bubbling. Add flour and salt, and knead for 2-3 minutes until flour is well blended and a dough ball forms. Cover, and let rise in a warm place for 15 minutes. Roll dough to fit a 12-inch pizza pan. Top with your favorite toppings and bake for 20 minutes. Serves 4.

Crunchy Brussel Sprouts

2 (16-oz) bags frozen Brussel sprouts, slightly defrosted and halved
2 Tbs olive oil
2 tsp kosher salt
¼ tsp freshly ground black pepper
1 tsp garlic powder
1 cup panko breadcrumbs
¼ cup sweet chili sauce

Preheat oven to 400⁰. Line 2 baking sheets with parchment paper and set aside. In a large bowl, toss together Brussel sprouts, oil, salt, pepper, and garlic powder. Spread in a single layer on prepared baking sheets. Do not overcrowd pans. Roast for 35 minutes, until slightly browned.

Meanwhile, toss together, panko and sweet chili sauce to form a damp mixture.

After 35 minutes, remove Brussel sprouts from the oven, toss with crumb mixture, and return to oven. Bake for 10 minutes, until crispy. Serves 8.

S’mores Mug Cake

3½ Tbs all-purpose flour
1½ Tbs cocoa powder
2 Tbs sugar
¼ tsp baking powder
Pinch kosher salt
2½ Tbs canola oil
¼ cup milk (can use parve soy or almond)
¼ tsp vanilla extract
2 Tbs coarsely crushed graham crackers
1-2 Tbs mini marshmallows

In a large (about 12-oz), wide, microwavable mug, use a fork to combine flour, cocoa powder, sugar, baking powder, and salt. Stir in oil, milk, and vanilla, and mix until smooth and no lumps remain. Stir in graham crackers and marshmallows. Microwave for 90-120 seconds, depending on the strength of your microwave. Cool slightly and serve to 1 happy person while the cake is still warm.