This video completely cracked me up. The Shlomones.

I’m dying here!

I am not Jewish, but we always celebrate Chanukah (Hanukkah?) with food, especially latkes. Tonight dinner is this dreamy brisket. The cranberry sauce is so good and very festive, too. And the Swede…Oh my. Crispy and crackly with thyme and cheese.

Slow Cooker Brisket With Cranberry Gravy

Ingredients:

1 fresh beef brisket (2-1/2 pounds)
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (14 ounces) whole-berry cranberry sauce
1 can (8 ounces) tomato sauce
1/2 cup chopped onion
1 tablespoon prepared mustard

Directions:

1. Rub brisket with salt and pepper; place in a 5-qt. slow cooker.

2. Combine the cranberry sauce, tomato sauce, onion and mustard; pour over brisket.

3. Cover and cook on low for 8-10 hours or until meat is tender. Remove brisket; thinly slice across the grain. Skim fat from cooking juices; serve with brisket.

Yield: 6-8 servings.

Recipe from Taste Of Home Magazine

Roasted Swede And Parmesan

Ingredients:

1 large swede (approx 750g/1lb 10oz), peeled and cut into chips
1 Tbs olive oil , plus some for greasing
50g Parmesan, grated
1 Tbs thyme leaves
1 Tbs butter

Directions:

1. Heat oven to 220C/425℉/fan 200C/gas 7.

2. Tip the swede, olive oil, 40g of the Parmesan and the thyme leaves into a shallow roasting tin. Season and toss well, arranging in one layer.

3. Sprinkle over the remaining Parmesan and dot with butter. Roast for 40 minutes, turning halfway through cooking, until crisp and golden.

Recipe (slightly adapted) from BBC Good Food Magazine

How about some of the real Ramones to dance to? Remember…leather breathes.
The Ramones-The Royal Tenenbaums

Wishing a very Happy Chanukah to everyone who celebrates or who just loves brisket, latkes and candles, etc.

Let’s light the candles again.

Cheers!