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Hanukkah Lights & Laughs


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Light up your holiday with an evening of Laughs and Hanukkah fun!
Saturday, December 12 at 8:00 PM

Join your friends at Temple Emanu-El on Zoom, as we light the candles, sing some Hanukkah songs, and laugh with the hilarious and nationally recognized, Jewish comedians: Pamela Schuller, Robin Fox, and Gianmarco Soresi. This will also be an opportunity to learn about and celebrate the success of the Second Century Capital Campaign.

This event is free and open to everyone!

Featured Comedians:



Gianmarco Soresi



Pamela Schuller

Robin Fox

 

Click here to register!
Register early for a chance at great prizes!
(must be present at the virtual event to win)

Hanukkah recipes to enjoy during the event:


Menorah Martini:

The Festival of Lights deserves a cocktail that is festive.

  • 3 oz. vodka
  • ½ oz. sweet vermouth
  • Splash of blue curacao
  • Blueberries, for garnish

    Chill and rim 2 martini glasses with sugar. Fill a mixing glass with ice, pour up the vodka, sweet vermouth and shake things up. Strain into martini glasses, splash in some blue curacao and garnish with a few blueberries. 
 

Hanukkah Peanut Butter Gelt Cookies

These Hanukkah gelt cookies from Mother Would Know take a classic winter holiday dessert and give it a Jewish twist.

  • 1 1/2 cups all purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt Kosher or fine sea 
  • 1 egg
  • 2 tablespoons milk full, low-fat or nonfat
  • 1 teaspoon vanilla
  • 1/2 + 1/4 for rolling dough balls in cup white sugar 
  • 1/3 cup dark brown sugar packed
  • 1/2 cup unsalted butter at room temperature, 1 stick
  • 3/4 cup good quality creamy peanut butter (spreadable, not gritty), at room temperature
  1. Whisk the dry ingredients (flour, baking soda, baking powder, and salt) together in a small bowl and set aside.

  2. Mix the egg, milk, and vanilla together in another small bowl and set aside.

  3. Combine the 1/2 cup of white sugar, the brown sugar, the butter and peanut butter and beat with a hand or stand mixer until the mixture is light and fluffy. Start on a low setting and move up to medium-high, scraping the bowl 2-3 times during 3-5 minutes.

  4. Add the egg, milk, and vanilla mixture and combine.

  5. Add the dry ingredients in 3-4 batches, mixing on low each time, just until combined.

  6. Form the dough into one-inch balls and roll them in the reserved 1/4 cup sugar. Put all the balls on a plate and chill in the refrigerator for about 30 minutes.

  7. Pre-heat oven to 375 degrees F. and unwrap the Chanukah gelt. If the coins are more than one-inch in circumference, cut them in half. Put the unwrapped coins in the refrigerator to chill until you need them.

  8. Place the cookie balls on two parchment or silicone mat-lined cookie sheets. Bake the cookies for 8-10 minutes, rotating the pans halfway through.

  9. Once the cookies are done, put them on wire racks. Let them cool for one minute then insert the coins, one or one-half into each cookie. Cool completely.

 
Mon, November 30 2020 14 Kislev 5781