When we celebrate a night of Hanukkah with friends, we make it a real kitchen party. Everyone loves to gather in the kitchen and we take advantage of that by setting the center island with bowls of homemade applesauce, sour cream, sugar and a giant basket of bright orange and tangy Clementine tangerines. For a small group, we serve sizzling latkes right out of the pan. For a big group, we make them ahead of time, and reheat in a hot oven so there is a continuous supply of hot crispy latkes on the serving platter.

The kids devour as many latkes as is humanly possible, and then run off to play the dreidel.

A perfect finish to the party is a beautiful display of holiday cookies, including mini blue and whites (just like black and whites, but blue for Hanukkah), and sufganyiot (jelly donuts).

Here are some great recipes to try during Hanukkah. For more recipes for Hanukkah, other holidays, and everyday meals, Challah Connection.

Grandma Anne's Latkes
Simple, but the best traditional latkes. She always threw in a little of this and a little of that, but when pushed for exact quantities, here's what I got-and they are delicious!
For a crowd-serves about 12
15 big white potatoes of your choice
3 large or 4 medium brown or yellow onions
6 large eggs
1 cup flour or matzo meal
3 tbl salt
1 ½ tbl white pepper
-Peel potatoes and place in cold water to retain color
-Grate onions and potatoes in batches, squeezing out and draining excess water as you go, but don't take out the water from the last batch
-Add the eggs and mix
-Add flour, salt and pepper and mix well
-To cook the latkes, drop large spoonfuls into a pan of ¼ inch of very hot oil. Using the spoon, quickly and gently press the potato mixture to form a flat oval shape, then loosen from the bottom if it sticks slightly. Turn once, cooking until each side is golden brown. Remove to drain on a baking sheet covered in paper towels
-Serve immediately or keep warm in a 200 degree oven
-To make ahead, freeze latkes in a single layer, then place frozen pancakes in a plastic freezer bag. To reheat, place on a cookie sheet in a single layer and heat for 7 minutes at 375 degrees Recipe by Shari Appleman, Westport, CT, printed with permission

Challah Latkes
Try this for something different! Great for leftover challah, too.
Servings: 6
1 large challah
water
3 eggs, beaten
1 large onion, grated
salt
pepper
-Put challah into pot with water to cover. Soak briefly, then remove challah crust and drain water
-Add eggs, onion, and salt and pepper to taste
-Heat oil in frying pan, then drop mixture by large spoonfuls into the hot oil, frying until golden brown on both sides
The Spice and Spirit of Kosher-Jewish Cooking, Lubavitch Women's Organization, New York 1983

Homemade Applesauce
For a more interesting applesauce, use a variety of cooking apples, including Rome, Red Delicious, Golden Delicious or Jonagold.
Servings: 6
5 cups fresh apple cider
6 large apples, peeled, cored and cut into chunks
-Bring the cider to a boil in a large saucepan. Reduce heat and simmer rapidly, uncovered, until reduced by half, about 30 minutes
-Add apple chunks, cover and simmer gently, stirring occasionally, until apples are soft and breaking apart, about 35 minutes
-If there is too much liquid, simmer uncovered until thickened. Cool and serve as is, or stir to break up chunks
Recipe by Shari Appleman, Westport, CT, printed with permission

Jelly Doughnuts ("Sufganiyot")
Yields about 5 dozen
2 oz yeast
1 cup warm water
1/2 cup sugar
1 tsp. vanilla
1/2 cup margarine, melted
3 eggs
5 cups flour
Jelly for filling
Powdered sugar
-Mix all ingredients into a soft dough. Let rise for 2 hours
-Punch down and roll out. Cut into 3-inch rounds
-Fill half the rounds with jelly, and wet the edges. Top with another circle and seal well
-Let rise at least 20 minutes
-Fry in very hot oil
-Lift out with a slotted spoon and drain
-Dust with powdered sugar
From "Adventures in Bubby Irma's Kitchen," by Irma Charles, Targum Press

Ada Shoshan's Apple Latkes
2 eggs, well beaten
1 ½ cups orange juice, yogurt or milk
2 cups all-purpose flour
1 teaspoon baking powder
Dash of salt
¼ - ½ cup sugar depending on taste
3 medium apples, peeled and coarsely grated
Vegetable oil for frying
Confectioner's sugar
Makes approximately 36 latkes
-Mix eggs with orange juice, yogurt, or milk in a bowl
-In a separate bowl combine the flour, baking powder, salt and sugar
-Add dry ingredients to the egg mixture along with the grated apples
-Heat a thin layer of oil in a skillet. Allowing 1 large tablespoon of batter per latke or pancake, drop into the hot oil
-Cook about 2 minutes on each side, or until slightly golden
Drain on paper towels, sprinkle with confectioners' sugar, and serve
Copyright Joan Nathan. Reprinted from Chabad.org