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A Small-Bites Hanukkah Party

Nosh your way through two kinds of latkes plus savory toppers for the festival of lights.

What could be more festive than a party that lets you mix and match latkes with sweet and savory toppings, some homemade, some purchased. The menu for eight is anchored by a crunchy carrot-and-celery root salad and a smooth white-bean soup with luxurious wild mushrooms and a creamy chive mascarpone topping. A fresh clementine granita finishes the meal on a light note.

Browse more Hanukkah recipes

the menu

Expand your latke topping options with good quality store-bought smoked salmon and applesauce.

Menu Timeline

Up to 3 days ahead:

Make horseradish cream and fennel confit to top the latkes.
Make granita and store in the freezer.

1 day ahead:

Make the white bean soup and chive mascarpone.
Prep the arugula and toast the almonds for the salad.
Make the salad dressing.

2 hours ahead:

Saute the mushrooms for the soup.
Chop the cilantro for the salad.

45 minutes ahead:

Set out the horseradish cream, applesauce, and fennel confit in serving bowls and the smoked salmon on a serving platter.

30 minutes ahead:

Using a food processor fitted with a grating disk, separately grate the carrots, parsnips, potatoes, and celery root.
Make the latke batters.

15 minutes ahead:

Reheat the soup over low heat.
Fry the latkes and the potato-parsnip pancakes. Keep the finished pancakes warm in a low oven as you work.

Just before dinner:

Toss the salad together.

Shopping List

Fresh Produce

18 to 20 medium clementines (about 4 lb.)
1 lb. carrots (6 medium)
3 lb. russet potatoes
1 lb. medium parsnips
1 medium celery root (3/4 to 1 lb.)
3 large yellow onions
2 large fennel bulbs
1/2 lb. wild mushrooms, such as shiitake, oyster mushrooms, or chanterelles
6 lightly packed cups baby arugula (about 6 oz.)
1 medium shallot
1 bunch scallions
1 bunch fresh flat-leaf parsley
1 bunch fresh cilantro
1 bunch fresh rosemary
1 bunch fresh thyme
1 bunch fresh chives

Meat, Eggs & Dairy

1-1/2 lb. thinly sliced smoked salmon
6 large eggs
2 cups sour cream
1/2 cup mascarpone cheese
3 Tbs. unsalted butter

Other Groceries

2 cups dried cannellini beans
1 jar good-quality applesauce
3/4 cup sliced almonds
1/2 cup prepared horseradish (or very finely grated fresh horseradish)
1/3 cup matzo meal
2 Tbs. Sambuca (anise-flavored liqueur)
1 chile d’árbol (or other small, hot dried chile)

Pantry Staples

1-1/4 cup extra-virgin olive oil
3/4 cup peanut oil
3/4 cup granulated sugar
2 Tbs. apple cider vinegar
2 Tbs. all-purpose flour
2 Tbs. honey
1 Tbs. fennel seeds
2 tsp. white vinegar
1 tsp. Dijon mustard
kosher salt
black peppercorns

Photo: Quentin Bacon (candles), Scott Phillips (food).

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The Recipes

White Bean Soup with Wild Mushrooms & Chive Mascarpone

Bite-Size Latkes

Parsnip, Potato, and Scallion Pancakes

Caramelized Fennel Confit

Horseradish Cream

Arugula, Carrot & Celery Root Salad with Almonds

Clementine Granita

White Bean Soup with Wild Mushrooms & Chive Mascarpone Bite-Size Latkes Parsnip, Potato, and Scallion Pancakes Caramelized Fennel Confit Horseradish Cream Arugula, Carrot & Celery Root Salad with Almonds Clementine Granita

Make it Tonight

Open-Face Brie, Apple, and Arugula Sandwiches

Cookbooks, DVDs & More

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