Traditional Festival of Lights or Hanukkah celebrations center around food and family. Help make your holiday special by selecting quality ingredients from your local Fairway Market! We have everything you need to create the perfect holiday meal, including a wide selection of kosher products, like choice beef tenderloin, all-natural chicken, imported dried fruits and nuts, organic and locally-grown vegetables, fresh-baked breads and pastries, and so much more.
You can also get your kosher meal fully catered from Fairway! Explore our complete Catering Department by your nearest store location.
Poached Chicken Breast with Fairway Nuts, Fairway Dried Fruit & Veggies
Prep Time: 24 minutes; Cook Time: 45 minutes; Serves: 8
- 1 lb chicken breasts
- 3 celery, thinly sliced
- 1 cup Fairway Walnuts – Fairway Pecans and Almonds also work
- ½ cup Fairway Dried Cherries – or any Fairway Dried Fruit
- Fairway Salt and Pepper
- Optional: chicken broth
- Optional: make into a chicken salad with ½ cup mayonnaise (on lettuce or Fairway Bread)
- Poach chicken breasts by placing in a pot, covering with water or broth, and cooking over medium heat for approximately 30 minutes, or until the chicken is fully cooked. Remove chicken from water, and when cool enough to touch, shred the chicken breasts and place into a bowl.
- In a medium-sized bowl, add sliced celery, Fairway Nuts, and Fairway Dried Fruit. Stir to combine mixture well. Season to taste with Fairway Salt and Pepper. (Store in a covered container for up to 3 days before serving). Serve on a bed of lettuce.
- You can also turn this into chicken salad with mayonnaise, and serve on lettuce or Fairway Baguette. If running low on time, use Fairway Rotisserie Chicken!
Prep Time: 10 minutes, Cook Time: 30 min, Serves: 4
- 1-1/2 pounds russet potatoes peeled
- 1/4 cup finely chopped shallots
- 2 large eggs, lightly beaten
- 2 tablespoons flour (or more) or matzo meal (during Passover)
- 1-1/2 teaspoons salt and freshly ground black pepper
- Vegetable oil for frying
- In a food processor grate the potatoes. Line a sieve with cheesecloth and transfer potatoes to the sieve. Set sieve over a bowl, twist cheesecloth into a pouch, squeezing out some moisture. Let mixture drain for 15 minutes. After 15 minutes, pour off liquid from the bowl but leave the white potato starch that settles in the bottom of the bowl.
- To that starch add shallots, eggs, flour, 1-1/2 tsps of salt and freshly ground pepper. Return drained potatoes to this mixture and toss to combine.
- Preheat oven to 200˚F. Line a baking pan with paper towels. When you are ready to eat, in a large skillet heat 1/4-inch of oil over medium high heat until hot. Drop heaping tablespoonfuls of potato mixture and cook for 3 to 4 minutes a side; latkes should be golden and crisp on both sides. Eat right away or keep warm in oven. Serve with applesauce or sour cream or cottage cheese mixed with sour cream.
Roasted Root Vegetables
Prep Time: 5 minutes, Cook Time: 45 minutes, Serves: 4
- 1-1/2 lbs potatoes, unpeeled, cut into 1/2-inch pieces
- 1 bunch beets (about 1-1/2 lbs), trimmed but not peeled, scrubbed, cut into 1/2-inch pieces
- 1 large turnip, peeled, cut into 1/2-inch pieces (about 1 cup)
- 1 lb of carrots, sliced into slender pieces
- 2 tbsps Fairway Extra Virgin Olive Oil
- Preheat the oven to 400°F.
- Put all the vegetables and the herb sprigs in a large baking dish. Season well with salt and black pepper, drizzle generously with olive oil, and toss them with your hands to coat them evenly.
- Put the baking dish in the preheated oven and cook, stirring the vegetables occasionally, until they are tender and golden brown, about 45 minutes.