There are still three nights left of Chanukah, and I am sure that meals are getting trickier to prepare. Abeles & Heymann and Koshermoms.com shared this clever recipe with our Jewish Standard readers for a fun and delicious Chanukah idea. A & H hot dogs also are available in low fat and low sodium varieties to make them a bit healthier.
Flaming franks edible menorah
2 packages of franks
1 package/roll of frozen puff pastry dough
1 slightly beaten egg
sesame seeds for topping
ketchup/mustard for flames
cookie sheet with parchment paper
Let the dough thaw slightly on the counter or in a microwave on its recommended setting, just enough to loosen the dough from the plastic backing. Cut 8 franks in half to use as the candles. Use another 5 uncut franks for the base, shamash, and menorah arms.
With a non-serrated knife, slice 1/2 inch strips of the dough. A roll of puff pastry is about 10 inches wide and a 1/2 inch by 10 inch strip is enough to wind around one uncut frank. For the shorter candle franks, use a strip measuring about 1/2 inch by 5 inches.
Take the puff pastry strips, wind them around the franks at an angle, and set them down on the parchment paper so that the loose ends are underneath. This helps keep the dough in place as it bakes. Repeat this process until you have all eight candles made, and all five support franks neatly wound in dough.
Assemble the menorah as shown in the photo, or in a different Chanukah design. Brush the project with a slightly beaten egg. Sprinkle sesame seeds along the top. You can also use a mixture of sesame, poppy, or minced onion for an everything bagel-style topping.
Place in preheated 400 degree oven for about 15 minutes or until the puff pastry is dark golden brown. Using ketchup or a favorite mustard, squeeze droplets onto the parchment paper where the flames should be. Using a toothpick, drag a bit of the ketchup or mustard into an upward pointing flame shape.
I recommend that you cook extra hot dogs for anyone who may want to eat the menorah before presentation time.