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Chanukah Dessert

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lenchik Nov 27, 2012 07:00 AM

I am sponsoring dessert for our synagogue's Chanukah party, which happens to fall on my birthday. There will be approximately 70-80 people (kids and adults). What are some suggestions for popular bakery desserts other then sufganiot that can be served? Just want to do something nice, especially for kids! Any help would be greatly appreciated!

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    DeisCane RE: lenchik Nov 27, 2012 07:02 AM

    Csoroge fank is the traditional Hungarian dessert for Chanukah. Easier to make in bulk than sufganiyot. Here's a receipt close to ours:

    6 Egg yolks
    1 t Salt
    2 T Sugar
    1 T Vinegar
    2 1⁄2 c flour
    1⁄2 c Sour cream
    Preserves

    1. Add all or enough of flour to egg yolks and sour cream to make a soft dough.
    2. Add sugar, salt, and vinegar.
    3. Knead until smooth.
    4. Roll out very thin.
    5. Cut into diamond shapes.
    6. Make a slit in center and pull one end through slit.
    7. Fry in deep oil until light brown.
    8. Drain on absorbent paper.
    9. Sprinkle generously with powdered sugar.
    10. Serve with apricot or raspberry preserves for dunking

    You can also put in a teaspoon of whiskey/rum/brandy/shnapps.

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      daphnar RE: lenchik Nov 27, 2012 09:41 AM

      Check with your local bakery, there are usually cookies in the shape of dreidels and/or menorahs that would be good. Blue and white (as opposed to black and white) mini cookies are always a hit with the kids.

      2 Replies
      1. re: daphnar
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        DeisCane RE: daphnar Nov 27, 2012 10:12 AM

        I think real ice cream is great on Chanukah because we so often have to eat the parve crap on holidays.

        1. re: DeisCane
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          cheesecake17 RE: DeisCane Nov 27, 2012 10:18 AM

          Those mini Dixie cups..yum

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        EllieS RE: lenchik Nov 27, 2012 10:39 AM

        What about getting one of those chocolate fountains with lots of things to dip in them? Kids love those, although they can be extremely messy.
        Also, fresh popped popcorn is always nice.

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          ahuva RE: lenchik Nov 27, 2012 07:59 PM

          love the idea of chocolate fountains with strawberries, banana slices, cookies to dip in. cupcakes are also a great idea and a lot of fun for kids. ice cream sundae bar with different toppings for people to enjoy - you can also bake up a huge brownie or chocolate-chip cookies and serve them warm with ice cream (easy to prepare and always a favorite)

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            mamaleh RE: lenchik Dec 2, 2012 02:49 PM

            Krispy Kreme doughnut cakes. They have chanukah patterns.

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              cheesecake17 RE: lenchik Dec 2, 2012 04:33 PM

              I need a parve dessert for a Chanukah party. Kids and adults will be at the party- about 20-25 total. Nothing fancy, just appealing to all and delicious.

              Sufganiyot and an apple dessert are both taken care of.

              13 Replies
              1. re: cheesecake17
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                mamaleh RE: cheesecake17 Dec 2, 2012 04:43 PM

                A big bowl of pareve chocolate mousse surrounded by a pile of chocolate wrapped coins.

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                  cheesecake17 RE: mamaleh Dec 3, 2012 05:35 AM

                  Do you have a recipe? Preferably something that could be made Saturday night

                  1. re: cheesecake17
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                    mamaleh RE: cheesecake17 Dec 3, 2012 08:45 AM

                    Melt 4 oz good quality unsweetened chocolate (you can also use semi sweet chocolate, but it will be much sweeter) with 1/2 cup sugar and 1/4 cup water in in a double boiler. If you don't have a double boiler, boil some water in a large pot and place a smaller pot inside of it.
                    Separate 5 eggs (make sure they are room temperature). Still over low heat, add yolks one at a time to chocolate mixture beating well after each with a hand held beater or whisk. Remove from heat, and place top of double boiler in a bowl of ice water to cool. In a large bowl, beat egg whites until foamy (make sure the mixing bowl is completely dry before you do this). Beat in another 1/4 cup sugar until egg whites are stiff but not dry. Stir in about 1/4 of the egg whites into the cooled chocolate mixture. Carefully fold in the rest of the egg whites until no more white is visible. Turn mixture into a decorative bowl and refrigerate for at least an hour before serving. Makes 6-8 very rich generous servings.

                    1. re: mamaleh
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                      cheesecake17 RE: mamaleh Dec 3, 2012 04:42 PM

                      Thanks, but there's so many kids that will be eating the desert, I'd rather stay away from raw eggs.

                      I'm thinking of doing a vanilla sheet cake with frosting topped with blue sprinkles and chocolate coins.

                      1. re: cheesecake17
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                        mamaleh RE: cheesecake17 Dec 3, 2012 04:51 PM

                        I use pasteurized shell eggs to be safe. Sheet cake sounds like a nice idea too!

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                          cheesecake17 RE: mamaleh Dec 3, 2012 05:09 PM

                          I've got all the cake ingredients at home, so I'm leaning towards it.

                          But i will definitely keep the mousse recipe in mind, maybe for Shabbat

                          1. re: mamaleh
                            queenscook RE: mamaleh Dec 3, 2012 06:01 PM

                            I have never seen pasteurized shell eggs, though I have gotten many email ads about them. I wish they were available in NY, even though I know that the statistical likelihood of getting salmonella from raw eggs is practically nil (I read there's only a .01 chance).

                            1. re: queenscook
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                              mamaleh RE: queenscook Dec 3, 2012 06:15 PM

                              You can't get them in NY? Did you try the store locator at www.safeeggs.com? Strangely enough, they are fine for raw recipes, but not great cooked - weird texture from already being partially cooked.

                              When I was pregnant I wouldn't have eaten an unpasteurized egg, and I don't think I would knowingly risk serving them to a crowd of people where someone might be pregnant even with the low likelihood of poisoning. The CDC says it is possible to get salmonella from the uncooked whites as well. Although the yolks are cooked in this recipe, the whites are not.

                              1. re: mamaleh
                                queenscook RE: mamaleh Dec 3, 2012 06:47 PM

                                Unfortunately, the only stores in the area that are listed as carrying them are in Brooklyn, Long Island, and NJ, all in the 10-20 mile range, which would be quite a drive for a dozen eggs. They seem to be carried only at the Shop-rite chain, which doesn't have any stores in Queens.

                                When I make mousse or other things with raw eggs, I usually let people know, and leave it up to them to decide if they want to have it. I would generally have an alternative, for those who didn't want it. It doesn't happen often, by the way, though I was thinking of making mousse for Chanukah, since the recipe I use calls for olive oil.

                          2. re: cheesecake17
                            queenscook RE: cheesecake17 Dec 3, 2012 05:57 PM

                            If you're beating the egg yolks over the heat, they aren't raw.

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                              magiesmom RE: queenscook Dec 3, 2012 07:43 PM

                              That's what I thought.

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                                cheesecake17 RE: queenscook Dec 4, 2012 11:16 AM

                                The whites are raw

                              2. re: cheesecake17
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                                daphnar RE: cheesecake17 Dec 5, 2012 07:54 AM

                                There is a chocolate mousse recipe that does not use raw eggs in the Temptations: Modern Kosher Recipes for Every Occasion cookbook. It uses fluff and holds its shape for days - a great make ahead recipe.

                                1/2 cup soymilk or non-dairy creamer
                                1.5-2 cups choc chips
                                1 teasp.vanilla extract
                                16 oz marshmallow fluff
                                2 cups pareve whipping cream

                                Heat soymilk in a medium saucepan over medium heat until hot (do not boil). Remove from heat and add choc chips; mix well. Gently fold vanilla extract and fluff into choc mixture. Beat whipping cream in separate bowl. Fold whipped cream into choc mixture. Place mousse in decorative bowl and refrig until serving. Serves 8-10.

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                        ola RE: lenchik Dec 3, 2012 08:14 PM

                        For my kid's classes, we bought donut middles and filled them with jam. Nice size for kids.

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