Over the years my kids have been curious about many religions, beliefs and traditions. My son was very infatuated with Judaism when he was about 6 years old. We set up a menorah in our fireplace with candles and he wanted to play dreidel all the time. I love that we can learn about and borrow stories and rituals from a variety of backgrounds and cultures. No more so does this happen than with food. We may not be Japanese but we certainly love our sushi. I love to try new foods especially at the holidays. With this being the first night of Hanukkah I was reflecting back on all the latke recipes I’ve made in the past. (click to see recipes) There was the sweet potato butternut squash last year and the out of the garden pancake (green latke) a few years ago, and finally the traditional little latke that was part of my son’s religious exploration.
This year I thought we’d try something sweet and festive and I saw these adorable Marshmallow dreidels on Martha Stewart’s website. These are fun and festive and would be a great addition to a cookie party of school gathering. Of course we’ll be using the regular marshmallows as well as the vegan ones for my daughter. Oy! They happen to be kosher too.
Edible Hannukah Marshmallow Dreidels by Martha Stewart – video here
8 ounces melted semisweet chocolate
12 thin pretzel sticks
2 ounces melted white chocolate
- Dip bottom of chocolate kiss in melted semisweet chocolate. Press onto marshmallow; transfer to a parchment-lined baking sheet. Repeat to make 12 dreidels. Refrigerate for 10 minutes.
- Cut a small slit in bottom of each marshmallow; insert 1 thin pretzel stick. Dip dreidels in chocolate, and return to baking sheet. Refrigerate until set, about 15 minutes.
- Fill a resealable plastic bag with melted white chocolate; cut a tiny opening in a corner, and pipe Hebrew letters onto 3 sides of each dreidel. Refrigerate at least 5 minutes or up to 8 hours before serving.