Recipes for Shabbat
While most Jews agrees that latkes and sufganiyot are the most popular Hanukkah foods a less well known, yet no less popular Hanukkah tradition is to serve cheeses and other dairy dishes. The serving of these foods is in honor of Judith whose story is found in the Apocrypha. Judith invited an enemy general (one who was planning on destroying her town) to dinner. She fed him huge amounts of cheese and wine and after he fell over in a drunken stupor she beheaded him. His soldiers fled in terror and the town was saved.
It's said that it was Judith's bravery that inspired the Maccabees. So, whether you prefer latkes smothered with sour cream, jelly filled sufganiyot or a blintz that's loaded with cheese know that these holiday specialties are, as all good holiday foods are, loaded with calories and taste best, according to the experts who live in my house, right out of the pan. A modern day miracle would be if we could make all the calories disappear and keep all the taste (stop wishing, it 'ain't going to happen). So forget the guilt that the extra calories bring and just enjoy them.
As with all holidays, the
family customs and variations of foods served at
Hanukkah are as many and varied, as there are countries in the world.
These unique recipes are a cross section from friends and family favorites
whose origins, while far flung, are inexorably intertwined as we share the
age-old ritual of kindling the Hanukkah lights.
Grate the sweet potatoes coarsely. In a separate bowl mix the flour,
sugar, brown sugar, baking powder, cayenne pepper, curry powder, cumin, and
pepper. Add the eggs and just enough milk to the dry ingredients to
stiff batter. Add the potatoes and mix. The batter should be moist
runny; if too stiff, add more milk.
In a bowl, combine biscuit mix, sugar, cinnamon and raisins. Make a well
in the center and add cider or apple juice, milk, apple liquor and eggs.
Stir to mix. Heat about 1/8 inch oil in a large skillet over medium heat
until a drop Of the mixture sizzles. Drop about 2 tablespoons of the apple mixture for
each latke into hot oil. Place 2 to 3 apple wedges on top. Press down to
flatten slightly with the back of a wooden spoon. Fry over medium heat for 2-3
minutes longer until the second side is nicely browned. Serve hot,
sprinkled with cinnamon sugar. Makes 10 to 12.
In a food processor or by hand grate the potatoes along with the onions.
Place the grated vegetables in a colander set over a bowl. Let the
drain until they no longer squish when you press down. Pour the
the bowl, taking care not to pour out the potato starch which has
at the bottom of the bowl. Scoop out the starch and add back to the grated
In large bowl on low speed, mix milk, sugar, oil, eggs, baking powder,
and 1 cup of the flour. Scrape bowl constantly and mix only about 30
until combined. Increase speed to medium and continue mixing for
scraping bowl as needed. Stir in remaining flour and fruit. In a
fryer heat 2-3 inches of oil. Drop batter by teaspoons full into hot
the sofganiyot rise turn them. Fry for about 2 minutes on each side or
golden brown. Remove and drain on paper towels or brown bags
if available. Roll the puffs in sugar mixture before serving.
Combine eggs, flour, milk 2 tablespoons oil, and salt in a blender or food processor. Process 30 seconds until smooth. Scrape down sides using a spatula and process another 30 seconds. Refrigerate 2 hours. In a bowl combine the pears, poppy seed filling and raisins, mix well and set aside. Heat a heavy nonstick 8 inch skillet over medium high heat. Brush the skillet lightly with oil. If batter is thicker than the consistency of cream, add a tablespoon or two of water. Lightly stir batter before using. Pour in 2-3 tablespoons of batter. Swirl skillet from side to side to distribute a thin, even coating over the bottom. Return excess batter to bowl. Cook 1-2 minutes until top of blintz is dry. Stack cooked leaves on a dry towel.
To assemble place about 3 tablespoons of pear mixture into each blintz leaf.
Fold in top and sides to form an envelope, and roll up. Heat the remaining oil in a heavy skillet or deep fryer. When the oil is very hot, add the blintzes, without overcrowding. Fry 2-3 minutes, turning occasionally, until golden. Makes 8 to 10.
© Eileen Goltz 2002