Every year for Hanukkah I make jelly doughnuts (Sufganiyot). They are fried in oil, which is the most significant ingredient of the holiday. This year I made an orange, olive oil, and poppyseed mini bundt cakes instead. Although they are baked instead of fried, they still have the oil in the batter. I finished them with a dark chocolate glaze and a bit of gold to give a nod to the gelt found on many Hanukkah tables. I used marmalade in these mini bundt cakes because it is one of my favorites, but feel free to change up the flavors to suit your taste.

When you’re hosting, oven space is often a challenging feat of timing and choreography, so I “baked” the dinner rolls in the Crockpot. These Crockpot rolls are fluffy, rich with butter and the smell of rosemary will fill your house. The brilliant part is you can plug in your slow cooker anywhere so it is out of the way and your oven is free for the rest of the meal. Just before serving, I brown the tops under the broiler but that is an optional move.

This spicy spinach artichoke dip is my family’s favorite recipe I make every Christmas Eve to eat while we decorate our tree. It is easy and so satisfying. My boys like it SPICY but you can turn that up or down to suit your taste. We also make it for the Super Bowl and pretty much every other gathering, it’s that good!

Super quick and easy homemade hot chocolate kits with homemade marshmallows makes a great party gift on a cold winter day. Send your guests home with a kit to make a cozy cup of hot chocolate when they get home and don’t forget to fix up a big batch so you have plenty for yourself.

Be sure to check out all the other recipes from my holiday special, Holiday Party with Andrew & Zoë!

Toffee Matzoh

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Author: Andrew Zimmern

Ingredients

• 1/2 lb (2 sticks) salted butter plus more for brushing
• About 5 pieces of matzo
• 1 cup packed dark brown sugar
• 2 cups good-quality chocolate chips such as Guittard or Valrhona
• 1 cup mixed pecan halves and sliced almonds toasted
• Sea salt

Instructions

• Preheat the oven to 350°F. Line a 15- by 17-inch shallow baking pan with foil and brush the foil with butter. Line the pan with parchment paper and brush the paper with butter. Arrange a layer of matzo in the pan, breaking it to fit.
• In a medium saucepan, melt the 2 sticks of butter with the brown sugar over moderate heat.
• Bring to a boil and cook, whisking the toffee constantly, for 5 minutes. Pour the toffee evenly over the matzo and spread it in a thin layer. Transfer the pan to the oven and bake for 5 to 8 minutes, or until bubbling.
• Remove the toffee matzo from the oven and sprinkle the chocolate chips on top. Let the chocolate melt for 5 minutes, then, using an offset spatula, spread it evenly in a thin layer. Sprinkle the nuts on top and season lightly with salt. Let cool to room temperature, or refrigerate for faster cooling. Break the toffee into pieces and serve.
• MAKE AHEAD: The toffee can be kept in an airtight container at room temperature for up to 2 days.

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