We associate Chanukah treats with chocolate coins and doughnuts (from jam and cream classics to caramel, apple and chocolate ganache) — and that is fair enough, says Rivkah Schtraks from B Kosher. But mainstream winter entertaining has made its mark and many people like to turn their Chanukah parties into grown-up occasions with champagne and canapés. Among B Kosher’s canapé recommendations are tarama-topped blinis decked with salmon or trout roe; foie gras (sliced and served with chutney or sweet onions) and confît of duck — B Kosher sells it ready-cooked; you just have to crisp up the skin and serve.
Smoked salmon is an obvious favourite, while a popular newcomer is feuilles de brique pastry. Fill with almond paste, roll into a cigar, fry and dip in honey. The savoury cigar filling of choice is goat’s cheese (serve with honey and mustard). Minced meat can be used to great effect in pastry cigars.
Sephardi doughnuts are a must-try, says Schtraks. The flat discs are about the size of an open hand. Fried, they puff up, then you simply dust them with sugar. Still with the frying pan in mind, “Some people do wontons,” says Rivkah. “Filled with minced chicken or vegetables.”