Celebrate the festival of lights for all eight nights with a Texas twist.

Story and photos by Natalie Paramore

While the oil burns for eight days, it’s no mystery that fried food, meaty meals and sweet delicacies take the stage for Hanukkah, which begins this year at sunset Dec. 24. To unearth the best recipes in classic Jewish cuisine, Austin Woman went straight to Amy Kritzer, the River City’s resident Jewish-food expert and the blogger behind What Jew Wanna Eat. Kritzer’s recommendation: With a little bourbon, a lot of deep frying and lick or two of dulce deleche, try these three traditional turned Texan dishes before singing “Maoz Tzur” each night.


1 1/2 cups gluten-free flour (This recipe will work with all-purpose flour as well.)
2 teaspoons baking powder
1 teaspoon kosher salt
1 egg, at room temperature
12 tablespoons unsalted butter, melted and cooled
1 1/2 cups light brown sugar
1/2 cup dulce de leche
3/4 cups whole milk
1 tablespoon light corn syrup
3 teaspoons vanilla extract
1 cup powdered sugar

1. Preheat the oven to 350 degrees. Grease two six-cavity doughnut pans. In a large bowl, whisk the flour, baking powder and 1/4 teaspoon salt.
2. In a separate bowl, whisk the eggs with butter, then add 3/4 cup brown sugar, 1/4 cup dulce de leche, 1/2 cup whole milk and 2 teaspoons vanilla, and whisk until smooth. Then whisk the wet and dry ingredients together until the mixture is smooth and there are no lumps.
3. Spoon the batter into the pan, filling cavities about three-fourths full. Bake for 16 minutes, or until a toothpick comes out clean. Let them cool slightly.
4. Meanwhile, make the glaze by melting the brown sugar with 6 tablespoons butter and 1/2 teaspoon kosher salt over medium heat.
5. Add 1/4 cup dulce de leche, 1/4 cup milk, corn syrup and 1 teaspoon vanilla. Stir and bring to a boil for three minutes. Add powdered sugar and stir until well combined.
6. Dip each doughnut into the glaze, covering the top. Let them cool on a wire rack over parchment paper to catch any drips. Let the glaze set before serving.
Recipe source: Food & Wine Magazine


4 eggs
1 tablespoon vegetable oil, plus more for frying
4 tablespoons chopped fresh chives
1 packet of matzo ball mix
10 cups water
1 cup all-purpose flour
2 teaspoons kosher salt
1 teaspoon black pepper
2 cups panko breadcrumbs
1/2 cup mayonnaise
1 tablespoon hot sauce
1 teaspoon lime or lemon juice

Recipe source: Amy Kritzer of What Jew Wanna Eat
Go to her blog for the full recipe.


4- to 5-pound brisket, trimmed
1 tablespoon grapeseed or other high-heat oil
2 celery stalks
2 large carrots
3/4 cup white onion, diced
4 cloves garlic, minced
6 ounces tomato paste
2 cups coffee
1 cup chicken broth
1 1/4 cup bourbon, plus 2 tablespoons
1/2 cup light brown sugar
2 tablespoons apple cider vinegar
1 cup fresh cranberries
1 tablespoon salt
1 tablespoon pepper
2 teaspoons paprika
2 teaspoons ground fennel
1 teaspoon cinnamon
1 teaspoon ground espresso

Recipe source: Amy Kritzer of What Jew Wanna Eat
Go to her blog for the full recipe.


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