We’re right in the middle of the Festival of Lights, which means one thing: BRISKET!!! Okay, two things. Brisket and latkes. While I already did a Thanksgivvukah mash-up of gluten-free sweet potato latkes using my gluten-free latke recipe, I decided it was brisket time. And I was reminded of my friend Nicole who has a serious allergic reaction to onions and garlic, and let’s face it, probably all alliums. Which is a super bummer during this delicious onion-y time of year. Solution? Ditch the onions and garlic for Hanukkah and bring on the fennel and cumin!
Sure, I usually make this version of my gluten-free brisket and cook onions down like nobodies business, but I decided to experiment with a slightly different flavor palate that would not make my friend swell up, throw up, and pass out. (Although she’s on vacation right now, but I do plan on springing it on her at some point.) I’m also realizing that I could sub the fennel in the latkes and it would make for an interesting taste as well. Try it if you’ve got an allium problem and let me know how it goes.
I think it goes without saying that these dishes are also gluten-free (use gluten-free flour, or none at all). I used my usual recipe and just de-allium’d it. Enjoy allergetics! And Happy I-didn’t-get-sick-this-year Hanukkah.