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Chanukah at CBS

Chanukah: On One Foot

The Basic Story:

Nearly 2,200 years ago, the Greek-Syrian ruler Antiochus IV tried to force Greek culture upon peoples in his territory. Jews in Judea—now Israel—were forbidden their most important religious practices as well as study of the Torah. Although vastly outnumbered, religious Jews in the region took up arms to protect their community and their religion. Led by Mattathias the Hasmonean, and later his son Judah the Maccabee, the rebel armies became known as the Maccabees.

After three years of fighting, in the year 3597, or about 165 BCE, the Maccabees victoriously reclaimed the temple on Jerusalem's Mount Moriah. Next they prepared the temple for rededication—in Hebrew, Hanukkah means “dedication.” In the temple they found only enough purified oil to kindle the temple light
for a single day. But miraculously, the light continued to burn for eight days.

The Chanukah Blessings:

The first sounds of the festival are the blessings (brachot) that accompany the lighting of the candles. The first two are recited each night, the third is recited only on the first night. We light the candles starting with Shamash (leader) then from left to right. (1st Night - 2 Candles, 2nd Night - 3, 3rd Night - 4, 4th - 5, 5th - 6, 6th - 7, 7th - 8, and 8th Night - 9.)

click here to download the blessings
(complete with translation and transliteration!)

Looking for a Tune:

click here for our song sheets
These songs are sure to brighten your holiday experiences.  They are great to sing with family and friends all eight days long!


When Is It?

Chanukah begins on Sunday, November 28, 2021

We light candles in the evening.  The Shamash (or helper/leader candle) is lit first, then the number of candles for the corresponding night.  On Shabbat, we light the candles for Chanukah first and then the Shabbat candles.  On Saturday evening, we light the Havdalah candle first, then the Chanukah candles.

Chanukah officially ends on Monday, December 6, 2021. (Note: the last candles are lit in the evening of Sunday, December 5.)

Chanukah Events

December 3: 6:30pm
Cavalcade of Cantors
Cantor Joel Lichterman

click here to join
via Zoom

December 4 - 7:00pm
CBS Outdoor Candle Lighting and Havdalah


December 5 - 7:00am
CBS Men's Club


Pick-up orders
begin at 2:00pm

December 5 - 11:00am
Hebrew School Chanukah Celebration


December 5 - 1:00pm
Sisterhood Cookbook Sale

(in-person until 3pm)

Secret Sisters Chanukah Party at 7pm

December 5 - 6:00pm
DERECH Celebration of Chanukah
co-sponsored with the
Jewish Federation of Delaware

Videos and More

Sufganiyot with Gina and Hillary

Virtual Menorah (come back each night to see a new candle added)


Simple Sufganiyot
makes 8-10


  • one roll of store-bought biscuit dough (the canned ones at Trader Joes are KOSHER!)
  • canola or vegetable oil, for frying
  • a small bowl of sugar, white or powdered
  • about 1/2 c jam (or any other filling - chocolate, lemon curd, and hazelnut are yummy!) 


  1. let dough sit at room temperature for 10-20 minutes so that it's easy to pop-out of the can.
  2. fill a pot with 2 inches of oil and heat it to 360 f.  try to keep the temperature of the oil between 360 and 375.
  3. fry the dough until each side is a deep golden brown. test one to make sure they're not doughy in the middle. 
  4. transfer donuts to a paper towel, pat off any excess grease, and then coat with sugar. 
  5. use a skewer or chopstick to poke a hole on the side. (don't go all the way through...)
  6. fill with jam using a squeeze bottle. if the jam is being difficult, warm it for 30 seconds in the microwave. 


Easy Latkes (Not the Men's Club Recipe)
makes 8


  • 1/2 yellow onion
  • 1 pound Idaho potatoes, peeled
  • 1 large egg, lightly beaten
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon parsley finely chopped
  • 1/2 cup olive oil

Cook Time: 25 Minutes Prep Time: 18 minutes


  1. Place the onion in the freezer. Coarsely grate the potatoes using the largest setting on a box grater. Transfer the shredded potatoes to a large bowl of cold water as you grate them to prevent them from discoloring.
  2. Place a medium mixing bowl under a fine mesh sieve and place the grated potatoes in the sieve. Use a large wooden spoon or spatula to press out as much of the moisture as possible. Transfer the potatoes to a large mixing bowl.
  3. Remove the onion from the freezer and grate it. Squeeze out the excess water, and add the onion to the potatoes. Combine the beaten egg with the salt and pepper and add to the potato mixture. Mix well.
  4. Heat the oil in a 12-inch nonstick skillet over high heat until shimmering, but not smoking. Working in batches, spoon 1/4 cup of the potato mixture into the skillet,squeezing out any additional liquid before adding to the pan. Flatten the tops of the latkes slightly with a spatula. Reduce heat to medium-high and cook until the bottoms are browned, about 5 minutes. Flip latkes and cook an additional 4 minutes. Transfer latkes to a paper towel-lined plate. Repeat until all of the mixture is gone.
  5. Serve latkes while hot with applesauce and/or sour cream.


I Love Olive Tapenade
makes enough


  • 1 cup green olives, pitted
  • 1 cup black olives, pitted
  • 1/2 cup kalamata olives, pitted
  • 1/4 cup lightly packed fresh flat-leaf parsley (thin stems are ok)
  • 1 tablespoon drained capers
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon lemon juice


  1. In the bowl of your food processor, combine all of the ingredients (pitted olives, parsley, capers, olive oil, and lemon juice). Pulse briefly about 10 times, then scrape down the sides of the jar.
  2. Pulse 5 to 10 more times until well chopped, but not pureed, or until you reach your desired texture. Serve as desired.

    Store leftovers in the refrigerator for up to 2 weeks.

Last updated:  November 22, 2021

Fri, January 21 2022 19 Shevat 5782