The Festival of Lights is steeped in rituals and remembrances—and involves eight days of gifts and gelt. Adapt this checklist to accommodate your own heritage.
A MONTH OR MORE BEFORE
□Purchase and wrap gifts (either one for each night or one big gift, as desired); also consider buying gifts to donate to charity or decide on an amount to contribute (and select the charity).
□Prepare gelt for children (and decide whether you are going to give some money on each night of the holiday or only at the beginning).
□Set the date for a Hanukkah party, send invitations, and plan the menu.
□If you don’t already have one (or even if you do), purchase or make a menorah; some families designate one for each person, for example.
TWO WEEKS BEFORE
□Stock up on candles (you will need a total of 44 for each menorah).
□Buy enough olive oil if you are going to light the oil.
□Purchase or make dreidels; buy small chocolate coins for prizes.
□Make the decorations.
□Teach children the rules of lighting the candles.
□Make and freeze cookie dough; buy cutters in appropriate shapes (or get out your current supply).
ONE WEEK BEFORE
□Clean the home (your regular routine).
□Put up decorations.
□Confirm guest list.
ONE OR TWO DAYS BEFORE
□Begin preparing holiday foods.
□Set the table; make centerpieces.
DURING HANUKKAH
□Keep the menorah opposite the door and light candles.
□Hand out gifts.
Food is central to any Hanukkah celebration; here are just a few ways to tweak tradition and plan ahead.
Latkes: A symbolic must for any meal, these fritters are ideal shape- (and flavor-) shifters—add grated beet, parsnip, turnip, carrot, or rutabaga to the potato mixture. Latkes can be fried a day or two ahead and refrigerated (drain on paper towels and let cool before storing); to serve, reheat at 350°F for about 15 minutes.
Applesauce: Switch up the usual formula with pear and/or quince, or any combination of the three. Roasting rather than simmering the fruit (cut into cubes) with brown sugar and spices will yield a sauce with more depth; mash or purée to desired consistency. Refrigerate up to three days; warm on the stove.
Rugelach: Rather than form individual crescents, spread filling over dough rectangle, roll up into a log, and slice into rounds. Freeze rounds on a parchment-lined baking sheet up to a month before baking (no need to thaw). Experiment with different fillings—replace raisins with dried figs, apricots, or mango; skip the fruit and nuts and spread with chunky marmalade; or simply sprinkle dough with chopped dark chocolate and ground cinnamon or cayenne pepper (for a kick).