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My family and I really love to bake. Whether it is challah for Shabbat or a cake for a special occasion, it is one of those things that we do together – as a family. This past week, I was at the grocery store picking up some items for a baking adventure. The young woman who was checking me out wished me a happy holiday and told me to have a, “great day on purpose.”

Her statement took my breath away, and it really pushed me to think about the purpose of my day, and how I was going to make it even better. Even though I don’t know her, she was part of that purposefully great day. It is often those small differences that make a big impact. This one interaction changed my entire outlook on the day. I thought about it all through the baking adventure with my family, and it got me thinking about the purpose of our upcoming Hanukkah holiday.

Hanukkah means dedication. The word comes from the Maccabees’ rededication of the Temple after the revolution. For them, it was about re-engaging with old traditions that had been set aside. This year, Hanukkah for us might include setting aside some of our long traditions in favor of zoom candle lightings, drop-off gift exchanges, or quiet nights at home instead of community parties. The “public commemoration of the miracle” which is the hallmark of this holiday may need to take new forms in this unusual year. And yet, it is the purpose we give to it that will signal our continued dedication to tradition, to each other, and to our command to bring more light into the darkest time of the year.

This year, we are going to be celebrating Hanukkah “on purpose!” Whether it is our Shabbat service on the second night of Hanukkah, on that Saturday night with a concert with musician Deborah Sacks Mintz, or on the last night of the holiday with a film discussion and candle lighting, we are looking for purposeful ways to connect, to be together, and to celebrate the light of this season. It is that planful and thoughtful process that makes the Coalition such a special community.

The Talmud, in tractate Shabbat (21b), tells us that it is a mitzvah to put the hanukiyah at the entrance of your home, so that everyone can see it. If you live upstairs, you are supposed to put it in a window. The idea being that you need to demonstrate your dedication in a public way. I want to invite you to think about bringing that sense of public dedication and purpose with you this month. Wherever you go, I hope you will bring the sense of joy “on purpose.” Don’t just let it happen. Rather, make it a choice that is planful and thoughtful, and leads you to a more fulfilling and connected holiday season.

I look forward to seeing you at some of our virtual events this month, and to celebrating Hanukkah with you in the weeks ahead. As we approach the holiday next week, Jen, Talyah, Kol, and I wish each of you a holiday full of light and joy and purpose.

Kol Tuv (Be Well),

Rabbi James

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Since I shared with you my family’s love of baking, I thought it might be nice to also share with you one of our family recipes for a Hanukkah treat – suf ganiyot. These jelly-filled donuts are a sweet and fun treat to make and even better to eat! Enjoy this little piece of our family’s Hanukkah celebration!    – Rabbi James

Suf ganiyot Recipe

      Ingredients:

• 2 tbsp active dry yeast
• 1⁄2 cup warm water (roughly 100 degrees)
• 1⁄4 cup of sugar, plus some extra for rolling
• 2 1⁄2 cups of regular flour, plus some extra for dusting
• 2 large eggs
• 2 tbsp room temperature unsalted butter
• 2 tsp of salt
• 1⁄2 tsp of ground nutmeg
• 3 cups of vegetable oil, plus extra for greasing the bowl
• 1 cup of seedless jam of choice
• Directions

• In a small bowl, combine yeast, warm water, and 1 teaspoon sugar. Set aside untilfoamy, about 10 minutes.
• Place flour in a large bowl. Make a well in the center of the mix and eggs, yeast mixture,1/4 cup sugar, butter, nutmeg, and salt. Combine until a sticky dough comes together. On a well-floured surface, knead the dough until it is smooth, soft, and bounces back when poked with a finger. (about 8 minutes, adding more flour if necessary). Place in an oiled bowl and cover with press and seal or plastic wrap. Set in a warm place to rise until doubled, 1 to 1 1/2 hours (if your house is cold you can turn your oven on for a minute, then turn it off and place the covered bowl inside to rise).
• On a lightly floured surface, roll out the dough to 1/4 -inch thickness. Using a drinking glass, cut out 20 rounds, rerolling the dough as needed. Cover with a towel or plastic wrap and let the rounds rise for 15-20 minutes.
• In medium saucepan over medium heat, heat the oil until roughly 370 degrees. Using a slotted spoon, carefully slip 4 rounds into oil. Fry until golden, about 40 seconds. Turn doughnuts over; fry until golden on other side, another 40 seconds. Transfer to a paper- towel-lined baking sheet. Roll in sugar while warm. Repeat for the remaining rounds.
• Fill a pastry bag your choice of jam. Make a small hole in the side of each doughnut with the end of a wooden spoon. Fit the pastry tip into a hole, pipe about 2 teaspoons jam into each doughnut.