Inflight Catering and Service Tips for HanukkahDecember 03, 2018 by Susan Friedenberg [guest author]
Hanukkah is an eight-day Jewish holiday and it started last night at sundown and it will end at sundown on Monday, December 10. It is also called the “Festival of Lights” and is celebrated with the lighting of the Menorah. DO NOT light the candles in the air. You can get an electric one as a gesture for your passengers.
A traditional Hanukkah recipe celebrates the miracle of oil that burned for 8 nights instead of just 1 by including a few fried recipes, latkes (fried potato pancakes) and sufganiot (fried donuts). John and I rounded up these cornerstone items with a few of our favorites to help you put together a celebratory menu for your Jewish passengers. Keep in mind Kosher laws, if following, do not mix dairy and meat items. If you choose to serve dairy, plan on serving baked or roasted salmon for your main course. Or go dairy-free with brisket or chicken.
This is a traditional latkes recipe using grated potatoes, flour, eggs, salt, and grated onion. Be sure to squeeze potatoes well to get excess moisture out, this is the key to getting crispy latkes. All recipes member Rachel who shares this recipe, says: “A classic potato latke, you can’t go wrong with these crispy hot cakes. Serve with applesauce, sour cream and chopped green onions! Happy Hanukkah!”
PLAIN AND CRISPY LATKES
VEGETABLE & FETA LATKES
Always serve latkes with either sour cream or chunky apple sauce.
A perfect accompaniment to potato latkes, this applesauce is made in a slow cooker. The combination of brown sugar, pumpkin spice, and apples will perfume your house for hours.
The apple sauce is spiced with cinnamon and cloves. I recommend tasting your apples first and adjusting the added sugar amount accordingly. Once done, puree the sauce until smooth or leave it a bit chunky.
ADDITIONAL VARIOUS LATKES
POTATO LEEK LATKES
APPLE POTATO PANCAKES
CURRIED SWEET POTATO LATKES
MEXICAN POTATO LATKES/TOMATO SAUCE
This challah is a substitute for regular dinner rolls that you might serve. It uses instant yeast to speed up the rising process. Braid the challah as a traditional loaf or make a round one. This recipe will make your passengers smile. Also, remember, if you are doing a dairy meal, ONLY use margarine, not butter. Additionally, NO sour cream as a side with the latkes IF you are serving meat. Again, do NOT mix meat and dairy. Challah is great when sliced and made as FRENCH TOAST!
All Jewish people rave about this brisket, saying: “Followed the recipe exactly and we absolutely loved it. I used a red merlot as I’m not really familiar with cooking with red wines. The sauce turned out amazing. I served with basmati rice and steamed cauliflower, zucchini and asparagus.” (You can use Mogen David or Manischewitz (Sweet Kosher wines)
For a dairy menu, this recipe for salmon baked in a butter, lemon, and dill sauce is a passenger pleaser. You can bake the salmon as individual fillets or use a whole side of the fish. Sprigs of fresh dill and lemon slices make for a beautiful presentation.
“This is a one-pan meal that’s in the oven in 15 minutes. Rosemary, garlic, and oregano create a mouthwatering aroma. If using dried herbs in place of fresh, use 1/3 the amount. Potatoes are crispy like French fries.”
With some of the heavier, fried menu items, a nice green dish will be a welcomed addition to the table. We love these simply roasted green beans. Be sure to spread the beans in a single layer to allow them to roast evenly without steaming.
These fried doughnuts from are “filled with sweet cheese or preserves” to fit either the dairy or dairy-free menu. These doughnuts are excellent and has become a Jewish family’s new Hanukkah tradition.
If you have any questions about this article, contact Susan Friedenberg at firstname.lastname@example.org.
|This is an article by guest author Susan C. Friedenberg,President and CEO of Corporate Flight Attendant Training. Susan is a corporate flight attendant and business aviation expert. Any thoughts expressed in this article are entirely Susan’s and do not necessarily reflect the views of Air Culinaire Worldwide.|
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