Jews, Non-Jews, Anyone? Please help me with my Hanukkah Dinner Party menu

[RubyFakeLips]

Pre Covid we always hosted a party on the Saturday night of Hanukkah. Simple. masses of party food, latkes and donuts.

Somehow, this year is to be much smaller and have got myself into hosting a dinner party style evening, about 12 adults. I am a proficient but unenthusiastic cook. Doesn't need to be Kosher, but there won't be any pork and DH won't eat lamb.

What shall I cook? Other than latkes as canapés I feel at a loss.

Teens/Kids are having pizza party elsewhere so that isn't a concern.

I would strongly consider going with pizza too...

Chanukah is fried food/oil, which to be honest is quite limiting I was meant to be having a chanukah party on Sunday which was cancelled but I was planning on serving:

latkes, chicken goujons, tempura veg as well as roasted veg (to help the arteries!) I tend to do doughnuts/churros and dipping sauces for desert. DH made a chocolate gelt (money) cake which was chocolate cake with chocolate coins.

Its not my regular dinner party menu but would have been perfect for chanukah if we had gone ahead.

Hope you have a lovely evening.

Brisket?

Really not an option.

We decided no party as thought Covid might be an issue but then I got drunk at a family event and over-extended myself invite wise. Dawning on me now I may have implied it will be fancy.

Ooh! Fondue?

Ahh, yes @doodleygirl my people! I'm stocked on gelt, did a panic buy today.

Hadn't thought of going full throttle on the frying. Not sure if I can serve that as 'dinner party' fare.

Definitely mini latkes with various toppings for canapés, I had planned a sort of Donut tower for pudding for the kids, maybe I can 'posh' it up a bit for the adults.

Scribbling how would you do this Brisket? I'm never thrilled with it.

Fondue is quite dinner party. There will absolutely be some lactose avoiders in my demographic, but it's an idea with potential.

Well you could do a meat fondue and a separate cheese one? I prefer meat fondue anyway.

oooooh doughnut tower sounds fab, I hope to remember that for next year.

Brisket would be lovely, long and slow, I tend to use a bottle of red, peppercorns, carrots and stock, mmmmmm delicious.

My mum is not Ashkenazi so the tower is sort of donut balls and other pastries that are traditional for her (part Sephardi part Mizrahi).

My Brisket is never good. Dry but not tough usually. Although, didn't really grow up with it and think maybe i just don't know what it should taste like.

I'm now scouring Nigella books for ideas.

Could you posh up the donut tower by doing it in the syltyle of a croquembouche?

We're just having a fairly standard roast (chicken) dinner on Saturday. My parents are hosting the extended family and it's just easier as most people will eat that and most of the prep can be done in advance. With a veggie option. Nice and warming following a walk on Hampstead Heath.

*style.

Do you do your Brisket completely submerged in the liquid OP? If it's dry I'm wondering if that's where you're going wrong?

@PermanentTemporary What does a meat fondue involve? Admittedly, I haven't done much apres ski, but I thought fondue was dipping things in melted cheese. Is there more to it?

@WeatherwaxLives Croquembouche (yes, I had to google) is a FANTASTIC idea. I will have my own Star Baker moment. I also have some edible gold leaf that will work well on this.

Waitrose do a good ready to cook brisket that we had last year, though you would have to buy a fair few as they feed 2-3. I'm doing latkes as a side to the meat, but mash would be good and easy.

Betty, that sounds lovely, and is my usual choice for most family events but I've over-promised and I am so competitive I insist on delivering can't really let them down.

Plus like any good jew, I've promised the teens it will also be the day we buy and decorate the Christmas tree, so I need to pull this party out the bag before my parents think I've gone full goy - I joke, sort of.

Meat fondue - hot oil, you dip pieces of raw meat into it until they're cooked - around half a minute IIRC. Dips and veg to go with.

Patricia, it's out of stock/not showing for my order on Friday, but will definitely try for myself on your recommendation.

Sounds like maybe I should go with just cooking a brisket and hope for the best.

My DP is the brisket cook & does a really good mustard marinade. He says keeping it infallibly wrapped & moist while cooking (pretty much all day) is the thing. It tastes amazing. I see Nigella does one with red wine & rosemary which looks more 'special occasion'.

Oh, and letting it rest for a long time is important too, he says, which is good because it can be all done before anyone arrives.

Latkes, Viennas and Mrs Elswood pickles with a side of doughnuts 😂

Never cooked brisket. And likely never will cos I'm veggie. But to get it moist could you do it in a slow cooker?