Hanukkah is the highlight of the winter season. This guide will help you coordinate 10 incredible homemade dishes to bring the holiday magic to all your friends and family without over-stressing. This menu is intended for 10-12 people.

Drinks

Golden Gelt

Pomegranate Rosemary Spritz Mocktail

Appetizers

Knish

Spinach and Artichoke Dip

Main Dishes

Braised Brisket

Pomegranate Salmon

Side Dishes

Parmesan Roasted Parsnips

Cheese Noodle Kugel

Latkes

Challah

Desserts

Apple Cinnamon Cake

Walnut Rugelach

3-5 days prior

Gather all your ingredients. This way, you have plenty of time to track down anything that might be sold out.

2 days prior

Make the rugelach and knish.

Need:

2 1/2 Cups flour

1 Teaspoon baking powder

1/2 Teaspoon salt

2 Eggs

1/2 Cup vegetable oil

1 Teaspoon white vinegar

1/2 Cup water

2 Yellow onions, medium

1 1/2 Tablespoons olive oil

2 Tablespoons butter

1 Teaspoon thyme

1/4 Teaspoon salt

1/8 Teaspoon pepper

5 Yukon gold potatoes, medium

Salt

Pepper

1 Tablespoon water

1/2 Cup butter, softened

4 Oz cream cheese, softened

1 Cup flour

1 Egg yolk

1/4 Teaspoon salt

1/4 Cup brown sugar

1/2 Cup walnuts

1/2 Teaspoon cinnamon

1 Tablespoon butter

1. Rugelach: Set out butter and cream cheese at room temperature to soften.

2. Knish: In a large bowl, whisk together the flour, baking powder, and 1/2 Teaspoon salt. In the center of the dry mixture, create a well and add 1 egg, oil, vinegar, and water. Begin whisking the wet ingredients within the well, slowly pulling in the dry ingredients until a cohesive dough ball forms.

3. Turn dough onto a lightly floured surface and knead by hand for 5-8 minutes, until the dough is smooth and elastic. Place into a bowl, then cover tightly and rest for 1 hour.

4. Peel and thinly slice the yellow onions into 1/4 inch half moons. Heat a medium to large sized skillet over medium-high heat and add olive oil and butter. Once melted, add the onions, thyme, 1/4 Teaspoon salt, and 1/8 Teaspoon pepper.

5. Stir onions frequently and cook until brown spots appear, about 5 minutes. Reduce heat to low, cover, and cook 15 minutes, stirring occasionally. If onions begin to stick, add a splash of water (about 1 Tablespoon). When golden brown, remove and transfer to a large mixing bowl. While onions are cooking, begin peeling and cutting the potatoes.

6. Peel and cut potatoes into 1-inch cubes. Place into a pot and fill with water to 1 inch above the potatoes. Cover and heat over medium-high heat until boiling, then uncover and reduce heat to simmer. Cook for 15-20 minutes, until easily pierced with a fork. Then drain and add to the large mixing bowl.

7. Mash the potatoes with the caramelized onions until smooth and salt and pepper to taste. Allow mixture to cool to room temperature and work on the rugelach.

8. Rugelach: In a large bowl, add softened butter and cream cheese. Beat until creamy. Add egg yolk and beat to combine.

9. Add flour and salt and mix until combined and a rough dough forms.

10. Lightly flour a clean surface and turn the dough out onto the surface. Knead a few times to form a smooth dough. Divide dough in two and wrap each half in plastic wrap. Place in the refrigerator for 30 minutes.

11. Knish: Preheat oven to 375°F and line a baking sheet with parchment paper.

12. Cut the dough in half and roll out onto a floured surface, into a 9x13 inch rectangle. Fold half of the filling into a log running along the long edge. Roll the dough around the filling. Cut the long roll into 8 equal-sized pieces. Pinch one cut side of the piece closed and gently form the piece into a cylinder with the open cut side facing up. Fold any loose edges on the top side over the filling, leaving the top mostly open. Place onto the baking sheet and repeat with the rest of the dough and filling.

13. In a small bowl, whisk an egg with 1 Tablespoon of water. Brush the egg wash over the knishes and bake for 30-35 minutes, until golden brown. Remove and cool completely before storing in an airtight container and refrigerating.

14. Rugelach: Preheat oven to 350°F and line two baking sheets with parchment paper.

15. Melt 1 Tablespoon butter and add to a food processor with brown sugar, walnuts, and cinnamon. Pulse a few times to combine and form a fine crumb.

16. Flour a clean surface. Unwrap one of the doughs and place onto the floured surface. Lightly flour the top of the dough and roll into a thin circle, about 1/8 inch thick. Sprinkle half of the walnut mixture over the dough, leaving a half inch clear around the edge. Cut the circle into 12 even triangle slices. Starting from the widest edge, roll up the triangles like a crescent roll and transfer to the baking sheet with the free point tucked under the cookie. Chill in the refrigerator for 15 minutes.

17. Bake 20-25 minutes, until lightly golden. Transfer to a wire rack and cool completely. Repeat steps 15-16 with the other half of the dough.

18. Store in an airtight container at room temperature until serving.

1 day prior

Make the challah and apple cake and prepare the spinach and artichoke dip.

Need:

1 Cup warm water (100-110°F)

2 Teaspoons active dry yeast

4 Cups flour

1/4 Cup granulated sugar

2 Teaspoons salt

2 Eggs

1 Egg yolk

1/4 Cup neutral oil

1 Egg white

1 Tablespoon water

8 Oz cream cheese, softened

1/2 Cup sour cream

1/4 Cup mayonnaise

1 Cup mozzarella cheese, shredded

1/2 Cup parmesan cheese, shredded

10 Oz frozen spinach, thawed

14 Oz canned artichoke hearts

2 Cloves garlic

1 Teaspoon lemon juice

1 Apple, large

1 Tablespoon lemon juice

2 Tablespoons brown sugar

1/2 Cup butter, softened

1 Cup granulated sugar

1/2 Cup brown sugar

2 Eggs

1 Teaspoon vanilla

1 3/4 Cups flour

3/4 Teaspoon baking powder

1 Teaspoon salt

2 Teaspoon cinnamon

1/4 Teaspoon nutmeg

3/4 Cup milk

1. Challah: In a small bowl, add and mix the water, yeast, and a pinch of sugar. Let sit for 5-10 minutes until foamy.

2. In a large mixing bowl, add 4 Cups of flour, sugar, and salt and mix to combine. Make a well in the flour mixture and add the eggs, egg yolk, and oil. Mix eggs and oil in the well, slowly bringing in enough flour to make a thick, lumpy mixture.

3. Add the yeast mixture and mix to form a rough dough. Knead the dough for 10 minutes by hand on a lightly floured surface or for 6-8 minutes in a stand mixer with a dough hook, until dough is smooth. Add additional flour, 1 Tablespoon at a time if the dough is too sticky.

4. Place dough into a large, greased bowl and cover. Rise in a warm place, such as the oven with the light on, for 1 1/2-2 hours or until doubled in size. While dough is rising, prepare the dip and cake.

5. Dip: In a large bowl, add the softened cream cheese and beat on medium speed until smooth. Add sour cream and mayonnaise and beat to combine. Mix in the parmesan and 1/2 Cup mozzarella. Add salt and pepper to taste.

6. Squeeze excess moisture from spinach using your hands or by placing the spinach in a clean towel and wringing out the water. Roughly chop the spinach and artichokes and add to the cheese mixture. Mince the garlic and add to the cheese mixture with the lemon juice. Mix until well combined and adjust salt, pepper, and lemon juice to taste.

7. Grease an 8x8 baking dish. Add the mixture to the dish and spread evenly. Top with 1/2 Cup mozzarella. Cover tightly and store in the refrigerator.

8. Cake: Preheat oven to 350°F (remove challah if rising in the oven). Grease a 9-inch springform pan or 9x9 baking dish.

9. Peel apple, if desired, core, and slice thinly. Add to a bowl with lemon juice and 2 Tablespoons brown sugar. Toss to evenly coat.

10. In a large bowl, add butter, sugar, and 1/2 Cup brown sugar. Beat until light and fluffy. Add eggs and vanilla and beat until combined.

11. In a separate bowl, add the flour, baking powder, salt, cinnamon, and nutmeg. Whisk to combine. Add half the dry mixture to the wet mixture and beat just until the flour disappears. Add milk and beat until milk is incorporated. Add the other half of the dry mixture and beat just until fully combined.

12. Pour batter into greased pan. Lay apple slices into an even layer on top with rows overlapping slightly.

13. Bake for 1 hour or until a toothpick inserted into the center comes out clean. Cool completely before covering with plastic wrap and store in the refrigerator.

14. Challah: On a lightly floured surface, divide dough into 6 equal pieces. Roll the pieces into ropes, about 16 inches long. Braid the ropes into a 6-strand braid: pinch together the ropes at the top of the braid, take the right-most strand and take it over two, under one, and over two, take the new right-most strand and take it over two, under one, and over two, repeat until the braid is finished and pinch the loose ends together at the bottom of the braid.

15. Line a baking sheet with parchment paper. Transfer the braided challah to the baking sheet and cover with a clean towel. Rise in a warm place for 1 hour.

16. Preheat oven to 350°F.

17. Mix the egg white with 1 Tablespoon of water and brush the challah with the egg wash. Bake for 30-35 minutes, until golden brown. Allow to cool completely before wrapping with plastic wrap or placing in an air-tight container. Store at room temperature until serving.

18. If salmon is frozen, move to refrigerator to thaw.

Day of - 7 hours prior to guest arrival

Decorate and set your table. Prepare the brisket, parsnips, salmon glaze, kugel, and drinks.

Need:

4-5 Lb brisket

2 Tablespoons vegetable oil

1 Yellow onion, medium

4 Cloves garlic

1 Tablespoon tomato paste

1 Cup dry red wine

2 Cups beef broth

1 Tablespoon brown sugar

2 Teaspoons salt

1 Teaspoon pepper

2 Teaspoons thyme

2 Teaspoons rosemary

2 Bay leaves

6 Carrots

8 Parsnips

6 Cloves garlic

3 Tablespoons olive oil

2 Teaspoons garlic powder

2 Teaspoons thyme

1 Teaspoon salt

1/2 Teaspoon pepper

2 Cups pomegranate juice

1/4 Cup brown sugar

1 Orange

1 Tablespoon salt

12 Oz wide egg noodles

8 Tablespoons butter

8 Eggs

1/2 Cup granulated sugar

2 Cups cottage cheese

2 Cups sour cream

2 Teaspoons vanilla

1 1/2 Teaspoon cinnamon

1/4 Teaspoon nutmeg

1 1/2 Teaspoon salt

3 Cups apple cider

2 1/2 Cups whiskey

3/4 Cups elderflower liquor

1 Cup lemon juice

1/3 Cup maple syrup

1/2 Teaspoon cinnamon

1/2 Teaspoon ground ginger

1 1/2 Cups water

1 1/2 Cups granulated sugar

1 Sprig rosemary

3 Cups pomegranate juice

1 1/2 Cups orange juice

1. Preheat oven to 300°F.

2. Brisket: Peel the onion and slice into thin half moons, then set aside. Mince the garlic and set aside. Peel the carrots (if desired) and cut into large chunks and set aside. Trim excess fat from the brisket and season both sides with salt and pepper.

3. In a heavy-bottomed pot such as a dutch oven, heat vegetable oil over medium-high heat. Sear the brisket on both sides, for 4-5 minutes per side or until brown. Remove and set aside.

4. Add sliced onion and minced garlic to the pot and cook for 2-3 minutes until softened. Mix in tomato paste and cook for 1 minute. Add the red wine and scrape any brown bits off the bottom. Simmer for 5 minutes, then stir in the beef broth, brown sugar, thyme, rosemary, and bay leaves.

5. Return the brisket to the pot with the fat side facing up and place the carrots around the brisket. Cover the pot with a lid and place in the oven. Braise for 4 hours, until fork tender. While the brisket is braising, continue.

6. Set up dining table, place settings, and decor. Carefully iron table runner and napkins if desired. Gather serving utensils.

7. Set out 1 stick of butter. The softened butter will be served with the Challah.

8. Parsnips: Wash the parsnips and trim the tops and bottoms. Peel parsnips, if desired. Cut the parsnips into large fries. Add sliced parsnips to a mixing bowl.

9. Mince the garlic and add to the bowl with olive oil, garlic powder, thyme, salt, and pepper. Toss parsnips to evenly coat.

10. Line a baking sheet with parchment paper. Spread the parsnips over the baking sheet in an even layer. Set aside until ready to bake.

11. Pomegranate Mocktail: In a small saucepan, add sugar and water. Heat over medium heat, stirring frequently, until sugar is dissolved. Remove from heat and add rosemary sprig. Set aside to cool.

12. Salmon: In a small saucepan, add pomegranate juice and brown sugar. Zest then juice the orange into the saucepan. Heat over medium heat until boiling. Then simmer for 20-25 minutes, stirring occasionally, until thickened into a syrup. Set aside. While simmering, prepare the gelt cocktail.

13. Gelt Cocktail: In a large pitcher, combine apple cider, whiskey, elderflower liquor, lemon juice, maple syrup, cinnamon, and ginger. Store in the refrigerator until ready to serve.

14. Pomegranate Mocktail: Remove the rosemary sprig from the simple syrup. In a large pitcher, add simple syrup, pomegranate juice, and orange juice. Store in the refrigerator until ready to serve.

15. Kugel: Grease a 9x13 baking dish with oil or butter. Fill a large pot halfway with water and bring to a boil. To the boiling water, stir in 1 Tablespoon salt and noodles. Cook noodles 4-5 minutes, or until al dente according to the package instructions, then drain.

16. Melt the butter in a small bowl and set aside to cool slightly. In a large bowl, add eggs and sugar. Whisk 1-2 minutes, until frothy. Add cottage cheese, sour cream, butter, vanilla, cinnamon, nutmeg, and 1 1/2 Teaspoon salt. Whisk until well combined. Add the noodles and stir until evenly coated and distributed.

17. Pour mixture into the greased baking dish, ensuring noodles and cheese mixture are spread evenly. Cover with plastic wrap and set aside.

Day of - 2 hours prior to guest arrival

Bake the kugel and parsnips, make the latkes, and prepare the salmon.

Need:

3 Russet potatoes

1/2 Yellow onion, medium

2 Eggs

2 Tablespoons flour

1 Teaspoon salt

Neutral fryingbut oil

18. Cake: Remove cake from refrigerator and allow to come to room temperature before serving.

19. Remove brisket and wrap the pot with a towel to keep warm.

20. Preheat oven to 350°F.

21. Kugel: Bake for 45-50 minutes, until golden brown. Remove and cover with tinfoil. While Kugel is baking, make the latkes.

22. Latkes: Wash potatoes and peel if desired. Grate potatoes and onion with a large hole box grater or food processor. Transfer shredded potatoes to a cheesecloth or clean kitchen towel and squeeze out excess moisture.

23. Add potatoes and onion to a mixing bowl with eggs, flour, and salt. Mix together until evenly distributed.

24. Line a tray with paper towels to drain the cooked latkes.

25. Add oil to a large frying pan and heat over medium heat. Scoop 2 Tablespoons of the potato mixture and add to the hot oil. Cook 3-4 minutes per side, or until golden brown. Drain on the tray lined with paper towel and sprinkle with salt.

26. Preheat oven to 425°F.

27. Parsnips: Roast for 15 minutes, then remove and toss. Bake another 10-15 minutes, until golden. Transfer to an oven-safe serving dish.

28. Brisket: Slice against the grain and return to the pot and wrap with a towel to keep warm.

29. Challah: Slice challah and place onto a serving dish.

30. Salmon: Line a baking sheet with parchment paper and place the salmon onto the baking sheet, skin-side down. Season with salt and pepper and brush with prepared pomegranate syrup. Set aside until ready to bake.

31. Latkes: Place latkes on a baking sheet with an oven-safe cooling rack (if available) in an even layer. Set aside until ready to reheat.

Day of - 40 minutes prior to guest arrival

Heat appetizers, prepare for guests, and begin clean up.

Need:

10 Cups Sparkling water

41. Preheat oven to 375°F.

42. Dip: Bake 25-30 minutes until bubbly, then broil for 1-2 minutes until golden.

43. Knish: Place onto a baking sheet and cover with tinfoil. When the dip is halfway done, add knish to the oven and bake for 12-15 minutes to reheat. Remove before broiling the dip and transfer to a serving dish.

44. Pomegranate Mocktail: Add sparking water to the pitcher, about 6 cups or to taste.

45. Gelt Cocktail: Add sparking later to the pitcher, about 4 cups or to taste.

46. Serve: Set out appetizers, ice, drinks, and glasses. Serve the dip with a side of pita chips and serve the knish with a side of deli-style mustard.

47. Freshen Up: After cooking for so long, spend 5-10 minutes freshening up before your guests arrive.

48. Clean: Cleanup the kitchen with any remaining time before guests arrive. The goal is to have an empty sink so you have a place to put dirty dishes after dinner. Start your dishwasher with any dirty dishes you have so it will be empty when it's time to clean up after dinner.

Day of - Guest arrival / 30 minutes prior to dinner

Reheat and finish the dishes. Enjoy your amazing creations and good company!

Need:

4 Tablespoons butter

1/4 Cup parmesan cheese, shredded

46. Preheat oven to 400°F.

47. Greet your guests! Encourage guests to help themselves to appetizers and provided drinks.

48. Salmon: Bake 20 minutes until opaque throughout and the flesh flakes easily with a fork. While salmon is baking, begin reheating the kugel, latkes, and parsnips as oven space allows.

49. Kugel: Reheat 10 minutes with the tinfoil on until warmed through.

50. Lakes: Reheat for 5-10 minutes until hot and crispy. Transfer to a serving dish.

51. Parsnips: Reheat for 5-10 minutes until hot and crispy. Melt butter and pour over parsnips. Add parmesan cheese and toss parsnips to coat. Transfer to a serving dish.

52. Serve: If desired, transfer food to serving dishes. Set out the brisket and vegetables, salmon, parsnips, kugel, latkes, challah and butter, sour cream, and apple sauce with serving utensils. Serve your incredible creations and enjoy this delicious meal with your guests!

53. Dessert: Enjoy dessert with your guests and celebrate the end of your cooking marathon!