Being that Chanukah started tonight, I felt a need (during my few sitting moments) to post some quick Chanukah party ideas.
I love to play host, and what better time then Chanukah, when we have 8 nights to party. I usually make a few parties for family and for friends. (Obviously, this year will be different, still haven't gotten into the full swing of supper making, never mind planning and hosting a party, but we will try to make sure the Yom Tov will be exciting for my kids anyways)
Picking a color scheme, helps pull the look of the party together and gives it a more finished polished look. For this party, I chose to stay with the classic blue. I decorated the table in the Chankah gift theme.
For the center piece, I covered a box (shhh, it was actually 2 lasagna boxes) with chanuka wrapping paper to create the base for the Menorah. I filled glass cups with sugar and used tall blue candles to complete the Menorah.
I decorated the table with mini "gift boxes" (soap boxes covered with wrapping paper and tied with curling ribbon) and Chankah confetti.
I served the party buffet style. Although the tradition is to serve milk on Chanuka, I chose to serve meat at this party. I set up stenos with kid (and adult friendly) foods. My menu included sweet and sour meatballs, rice, french fries, latkes and hotbogs (invited families with kids so had to keep the menu simple) along with a vegetable platter. On the dessert side, I served chocolate donuts drizzled with blue glaze, mini cupcakes with blue and brown frosting, (notice the cupcake stand: made up of presents as well), dreidel cookies and an apple trifle with strawberry sauce.
I tried keeping the drinks in the color scheme as well.... I made blue lemonade by adding some wilton food coloring to regular lemonade.
- 4 1/2 tsp. dry yeast
- 1/4 cup warm water
- 2 tsp. sugar
- 1 egg
- 1/2 cup water
- 1/2 cup orange juice
- pinch salt
- 3 Tbs. margarine
- 1 Tbs. oil
- 1/3 cup sugar
- 4 1/4 cups flour
- Oil for deep frying
- 1 cup dessert topping
- 9 oz. chocolate chips
- 1 tsp. vanilla
Dissolve yeast in water and sugar, in a large bowl. Allow to sit for a few minutes until yeast starts to bubble. Add remaining ingredients and knead until smooth (apx 10 minutes in machine, longer if kneading by hand)
Cover dough and allow to rise till doubles, apx 1 hour.
Roll out dough on floured surface to 1/4" thick. Using either a doughnut cutter or 2 different size cookie cutters (one large and one small) cut out doughnuts. Allow to rise for 30 minutes.
Heat 3"-4" of oil in a pot until hot but not smokey. Fry only a few doughnuts at a time, they cannot be crowded or they will not rise properly. Fry with the cover on. When golden, turn over and fry other side. Remove from pot and drain on paper towels.
For icing: Heat whipping cream till just begins to bubble, remove from heat. Add chocolate chips and allow to sit for 1 minute. Stir in chocolate chips till melted and smooth. Add vanilla and mix. Allow to cool.
Dip doughnuts in chocolate. Allow to set (won't harden, remains a delicious creamy chocolate on top)