Nutella and Jelly Air Fried Sufganiyot

If you follow us on Instagram, you know that we love to treat ourselves to donuts! Sweet, crispy, fried dough – what is not to love? One of the most popular Hanukkah desserts is sufganiyot. For those unfamiliar, sufganiyot are Israeli donuts that are traditionally stuffed with jelly. We decided to recreate sufganiyot in our air fryer to lower the high calorie count of this dessert and have used both nutella and jelly as fillings. Admittedly, these bad boys don’t taste exactly like donuts (you really can’t completely recreate that fried taste), but they are flaky, sweet and completely hit the spot after a big dinner. Serve warm with ice cream and we promise you won’t have any complaints. Even Nana (our biggest skeptic) loved these!

Nutella and Jelly Air Fried Sufganiyot

  • Servings: 12 sufganiyot
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A healthier take on famous Hanukkah donuts!


  • 1 1/2 tsp quick rising yeast
  • 1/4 cup warm water
  • 3 tbs sugar (divided into 1 tbs and 2 tbs)
  • 2 eggs
  • 6 tbs melted butter
  • 1 tsp vanilla
  • 2+ cups of flour
  • 1 cup nutella
  • 1 cup jelly (your choice flavor)
  • 1/4 cup powdered sugar


  1. Combine the yeast, water and 1 tbs sugar into a bowl. Stir to combine and set aside for 5-10 minutes until the yeast has completely dissolved and the mixture starts to bubble.
  2. Add the remaining 2 tbs sugar, eggs, butter and vanilla and mix all ingredients thoroughly.
  3. Mix in 2 cups of flour and combine the ingredients until a dough has formed. The dough should be a little on the sticky side but still able to hold its shape. If the mixture is too sticky or wet, add 1/4 more flour at a time until you can roll the dough into a ball. Using the same bowl (you don’t need to bother cleaning it out), shape the dough into a ball and set aside, covered, in a warm area to rise for 1 hour.
  4. Heavily flour a hard surface and roll the dough into 1/4-1/2 inch sheet. Using a biscuit cutter or a drinking glass, cut out circles and add them to a sheet pan. Let the cut dough rise for another 30 minutes.
  5. Set your air fryer to 350 degrees. Air fry the donuts for 5 minutes, 2 1/2 minutes on each side. Be sure to flip them half way through.
  6. Once the sufganiyot are cooked and cooled, put the nutella and jelly in piping bags. Puncture the center of the sufganiyot and pipe 1-2 tbs of filling in each donut. You can get creative here and mix and match flavors however you would like. Sprinkle with powdered sugar and serve.

Sweet Potato Latkes with Cinnamon & Honey Mascarpone

Eight nights of Hanukkah can feel like quite a latke (see what we did there?) To keep the nights feeling fresh we love to mix it up with latke flavors. For our 2019 latke we went the savory route by combining a few different kinds of potatoes and making a Green Goddess sour cream that is pretty much to die for. When brainstorming this year’s latke recipe, we knew we wanted to use sweet potatoes. With brisket as our entrée, we thought that something sweet would be a nice counterbalance to the rich and smoky flavors on the menu. We love these sweet potato latkes and could swim all day in the cinnamon & honey mascarpone. It is so rich and creamy- the perfect accompaniment to sizzling fried potatoes.

Sweet Potato Latkes with Cinnamon & Honey Mascarpone

Our favorite recipe for sweet potato latkes, made extra decadent with a whipped mascarpone topping.

Ingredients For The Latkes

  • 2 lbs sweet potatoes, peeled and cut into wedges
  • 1 yellow onion, peeled and cut into quarters
  • 2 eggs
  • 1/2 cup flour
  • 2 tsp ground cinnamon
  • 2 tsp salt
  • 1 tsp ground ginger
  • 1/4 – 1/2 cup vegetable oil (for frying)

Ingredients For The Mascarpone Topping

  • 1/2 cup mascarpone cheese
  • 1/2 cup sour cream
  • 2 tbs honey
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp salt
  • 1 pomegranate, seeds removed, for garnish


  1. Make the mascarpone topping. Combine all of the ingredients for the topping (mascarpone – salt) in a medium mixing bowl. Whisk well to combine. Set aside, or refrigerate, until ready to serve.
  2. Make the latkes. Use a food processor with the grater attachment to grate the sweet potatoes, set aside. Use the same attachment to grate the onion; use a cheese cloth or sieve to strain most of the juices out of the onion so that the taste doesn’t permeate through the latkes.
  3. Combine the sweet potatoes, onion, and remaining latke ingredients (through ground ginger) in a large bowl. Mix well with your hands to make sure all of the ingredients are evenly combined.
  4. Heat 2 tbs of the vegetable oil in a large skillet. Portion out about 1/4 of the latke mix and cook about 4-5 latkes at a time in the pan, making sure the pan stays hot. Cook the latkes for about 3 minutes per side, or until they are golden brown, and set aside. Tent with foil to keep warm. Continue this process until all of the latkes are cooked. Serve immediately with the mascarpone topping and pomegranate seeds.

Smoked Brisket on the Big Green Egg

With the exception of 2020, we usually host a big Friendsgiving sometime in November. We change the theme and menu from year to year, but we always have two staple dishes: fried turkey and smoked brisket. With no Friendsgiving on the docket this year and a hankering for brisket, we decided to make it this weekend for Hanukkah. If you are an “egg head” like we are, and into smoking meats, you know that cooking a giant brisket is a labor of love. The entire process from start to finish is close to 18 hours! This recipe is certainly time consuming but the results are more than worth it.

Smoked Brisket on the Big Green Egg

  • Servings: 12-14
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Our fool proof recipe for the best smoked brisket.


  • 1 brisket, somewhere between 12 and 14 lbs
  • salt and pepper
  • Big Green Egg starters
  • 1 large bag charcoal
  • 4 large pecan wood barbecue smoking chunks
  • 4 large hickory wood barbecue smoking chunks
  • barbecue sauce, for serving (optional)


  1. Fill a medium bowl with water. Submerge the pecan and hickory wood chunks and let them soak for 30 minutes to one hour.
  2. Prepare the brisket. Use a meat carving knife to remove any thick or hard pieces of fat from the brisket and discard. Season all sides of the brisket liberally with salt and pepper.
  3. While the wood chunks are soaking, prepare the egg. Fill the egg with charcoal and light three Big Green Egg starters and scatter throughout the charcoal. Open both air vents at the top and bottom of the egg and let the grill heat up to somewhere between 300-325 degrees.
  4. Drain the hickory and pecan wood from the water. When the Egg has reached 300 degrees, add the smoking chips to the charcoal and prepare the Egg for indirect cooking. Let the Egg temperature rise back to 220 degrees for the duration of the smoking.
  5. Smoke the brisket fat side down for about 4 hours, flipping it to fat side up until the thickest part of the brisket has reached an internal temperature of 165 degrees. Once the brisket has reached that temperature, cover it well on all sides with foil. Continue to cook at 220 degrees until the brisket has reached an internal temperature of 200 degrees.
  6. Once the brisket has reached 200 degrees, remove it from the Egg, wrap it in a few towels, and let it rest in a large cooler for anywhere from 1 hour up to 4 hours. Unwrap the brisket and slice it against the grain to serve. Serve with barbecue sauce, if desired.

Mixed Potato Latkes with Green Goddess Sour Cream

If you celebrate Hanukkah you know that there is no holiday dinner without latkes, or potato pancakes. Fried potatoes, sour cream, maybe some apple sauce…. is there anything better? Well, maybe. Every year we take a new spin on the classic recipe to mix things up for our holiday celebrations. Last year we even had a “latke cook off” with our family and everyone made their own unique recipe. We had all kind of crazy flavors- Indian latkes, Mexican latkes, and even a spin on the Chinese scallion pancake. This year we’ve decided to stay more mainstream. What we love about this Mixed Potato Latke recipe is that you can make it for a number of occasions outside of Hanukkah dinner. It would make a great brunch side dish, or you can downsize the recipe and serve them miniature for appetizers. 

Mixed Potato Latkes with Green Goddess Sour Cream                                                               
Serving Size: 24 latkes                           
Prep Time: 15 minutes      Total Time: 60 minutes 

Ingredients for the Latkes :

  • 3 lbs mixed potatoes, peeled and chopped into large segments. We used a mix of russet, sweet, and japanese purple potatoes. 
  • 1 large yellow onion
  • 3/4 – 1 cup all purpose flour 
  • 3 eggs, whisked 
  • 1 tbs salt 
  • 2 tsp pepper 
  • 1-2 cups vegetable oil 

Ingredients for the Green Goddess Sour Cream:

  • 1 cup sour cream (you can use a light sour cream if you want) 
  • 2 anchovy fillets 
  • 2 cups packed herbs- we used a mix of parsley, chives, and tarragon
  • zest and juice of one lemon 
  • 1 clove garlic 
  • salt and pepper to taste 


  1. Preheat the oven to 425 degrees. 
  2. Use your food processor and a grater blade to grate all of the potatoes. Place in a large bowl. Use the same blade to chop the onion. Strain most of the onion juice away and add the onion to the potatoes. 
  3. Combine the potatoes, onion, eggs and salt and pepper into a large bowl. Use your hands to mix everything together. Add 3/4 cup of the flour to the mixture and see how it absorbs before adding the remaining quarter cup. You will want the texture to be such that you are able to grab a handful of potato mix and have it hold together in your hand. This will ensure that it doesn’t fall apart in the pan while cooking. 
  4. Heat a large skillet over medium high heat. Add enough vegetable oil so that the bottom of the pan is completely covered with oil. Make sure the oil is hot before adding the first batch of potato mix! You can test the oil by placing a few strands of potato mix into the pan. It should sizzle immediately. Use a 1/3 cup measuring cup to scoop the potato mix. Mold them with your hands so that they are flat pancakes and put the first batch of latkes in the pan. Don’t overcrowd the pan to try and save time- this is going to take a while so namaste and settle in for the long haul. Cook each pancake for about 3 minutes per side, so that they are crispy. Remove from the pan and place onto a cookie sheet. Repeat as necessary until you have all the potato mix into pancakes on a cookie sheet.*
  5. Place the latkes in the oven and bake for 10-12 minutes. 
  6. While the latkes are baking, make the Green Goddess Sour Cream. Combine all of the ingredients for the sauce in your food processor minus the salt and pepper (if you’re going to lug it out for the potatoes you might as well get your bang for your buck and use it again). Combine thoroughly- this may take 2-3 minutes on a steady stream to fully combine. Season to taste with salt and pepper. **
  7. Serve the latkes hot out of the oven with the sour cream to accompany. 

* If you are having one of those days and need to crank these latkes out stat, use 2-3 pans on the stove at once to expedite the process. 

** You can make the Green Goddess up to three days in advance; refrigerate and cover well. 

Dijon Crusted Rack of Lamb With Garlicky Green Beans

We were really excited to brainstorm some new ideas for Hanukkah dinner and try to put a fresh, exciting spin on a traditional menu. If you know Nana, you know that our holiday mains have typically been some type of red meat. Instead of the usual brisket recipe, we present you with these mustardy, Parmesan crusted lamb chops. They. Are. The. Bomb. Two kinds of mustard and fresh herbs give the lamb chops a necessary tang to balance out their rich flavor. Crusty Parmesan coating gives them a salty crunchy crust. Serve over garlicky green beans for a decadent, holiday worthy, (almost) complete meal. 

Dijon Crusted Rack of Lamb 
Makes: 16 lamb chops 
Prep Time: 15 minutes    Cooking Time: 20 minutes    Total Time: 35 minutes 

Ingredients For the Lamb Chops : 

  • 2 racks of lamb, approximately 8 chops per rack
  • 2 tbs olive oil 
  • 1 tbs salt 
  • 2 tsp black pepper 
  • 3 tbs dijon mustard 
  • 3 tbs whole grain dijon mustard 
  • 3 cloves garlic, minced 
  • 1 tbs fresh thyme, minced 
  • 1 tbs fresh rosemary, minced 
  • 1 cup bread crumbs 
  • 1/3 cup grated Parmesan cheese 

Ingredients for the Garlicky Green Beans: 

  • 2 lbs green beans, trimmed better than they are in these photos
  • 3 cloves garlic, minced 
  • 3 tbs butter
  • salt and pepper to taste 


  1. Preheat the oven to 450 degrees. 
  2. Make the mustard coating. Combine the dijon, whole grain mustard, garlic, thyme, and rosemary in a mixing bowl. Whisk well to combine and set aside. 
  3. Make the bread crumb coating. Combine the bread crumbs and Parmesan cheese in a second bowl. Season with a pinch of salt and pepper. Set aside. 
  4. Rub the lamb chops with the 2 tbs olive oil and season well with salt and pepper. Heat a large skillet on high heat. When the pan is hot hot hot, add the lamb chops to the pan. Sear for 6 minutes or so, rotating each rack of lamb so that all sides get seared during the cooking time. Oil will splatter, your microwave vent will need to be turned on. This step is messy but necessary. If your pan is not large enough for both racks, do one rack at a time. When the lamb chops are finished searing, remove them from the pan and place onto a cookie sheet. Let them rest for 5 minutes. 
  5. Thoroughly coat the lamb chops with the mustard mix. Use your hands to coat the breadcrumb mix on top of the mustard. Pat it on there well so that the coating sticks to the chops. Bake the lamb chops in the oven for 15 minutes. Remove from the oven and let them rest for about 10 minutes before serving. 
  6. While the lamb chops are in the oven, cook the green beans. Heat the skillet the green beans were in to medium-high. Add the butter and garlic to the pan. Melt the butter and add the green beans. Saute for about 8 minutes, or until the green beans are crispy on the outside and softened in the middle. If they are getting too brown but are not cooking, add 1/3 cup water to the pan. This helps steam and saute and will get the insides of the beans cooked to the correct temperature. 
  7. Use a cutting board and a very sharp meat slicing knife to gently separate the chops. Serve with garlicky green beans, if desired. 

Hanukkah Dinner 2019

Let the winter holiday season begin!! It feels like from the moment that Thanksgiving comes and goes, we are in a quick and busy countdown to the weeks of winter holidays. Tuck & Tate come from households where they celebrate both Jewish and Christian holidays. We love a reason to celebrate just about anything (as you can tell from our Entertaining section), but Hanukkah is unique because it lasts for eight nights. For Tuck & Tate this means many dinners with family and friends and a whole lot of latkes. Whether you are hosting or attending a holiday dinner in the next few weeks, it’s nice to have a few trusty and reliable recipes in your back pocket. That way the focus can be on celebrating and creating memories and not about what is burning in the kitchen. 

The Theme 

Our theme and inspiration for Hanukkah Dinner this year was to take all of the classics of the holiday and give them a contemporary and exciting twist. Like all holiday celebrations, there is a fine line between tradition and having something feel too repetitive. Every once in a while traditions need a glow up to keep the holidays feeling fresh and exciting. For our Hanukkah tablescape and menu, we did just that. We kept the traditional themes of metallic colors and hues of blue, but gave them a contemporary twist. We also have a centerpiece with nine metallic candle holders, just as a menorah would have. We love this tablescape because you can use it for nearly any holiday celebration- Hanukkah, a nice brunch, Christmas dinner… it is very universal. 

The Table 

Placemats: Chilewich Bamboo in Seaglass

Napkins: Chilewich Single Sided Napkin in White 

China: Waterford Ballet Ribbon Collection 

Wine Glasses: Riedel Cabernet/Merlot 

Centerpiece: Homefest- see similar 

The Menu

We wanted our Hanukkah menu to feel just as refreshed as our tablescape. We’ve traded brisket for Mustard & Parmesan-Crusted Lamb Chops. Latkes get a makeover by using three varieties of potatoes and a Green Goddess Sour Cream. We will be posting recipes all week from the menu below… stay tuned!

Hanukkah Dinner 2019 

Dijon Crusted Rack of Lamb with Garlicky Green Beans 

Mixed Potato Latkes with Green Goddess Sour Cream 

Nana’s Challah 

Kale & Quinoa Winter Salad