Recipes for Shabbat

Chanukah

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.

CURRIED SWEET POTATO LATKES

Add some fresh grated ginger to the pancakes for an Asian touch. Sweet
potatoes need the flour to give the pancakes body.

Grate the sweet potatoes coarsely. In a separate bowl mix the flour, sugar,  brown sugar, baking powder, cayenne pepper, curry powder, cumin, and salt and pepper. Add the eggs and just enough milk to the dry ingredients to make a stiff batter. Add the potatoes and mix. The batter should be moist but not runny; if too stiff, add more milk.

Heat 1/4 inch of peanut oil in a frying pan until it is barely smoking. Drop in the batter by tablespoons and flatten. Fry over medium-high heat several minutes on each side until golden. Drain on paper towels and serve. Makes 12 to 14

DRUNKEN APPLE LATKES

Not your typical latke in any way shape or form but, an absolutely
outstanding new addition to your holiday table. This is great for brunch.

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.

POTATO CHEESE LATKE

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 vegetables drain until they no longer squish when you press down. Pour the liquid out of the bowl, taking care not to pour out the potato starch which has accumulated at the bottom of the bowl. Scoop out the starch and add back to the grated vegetable shreds.

Mix all ingredients in a bowl. Heat a large skillet and place 2 to 3
tablespoons of oil in it. Use about 1/ 2 cup of batter for each pancake and
use a spatula to flatten the batter to about 1/ 2 inch thick. Fry until well
browned, then flip pancake and brown other side. Add additional oil for
additional pancakes.

This batter should make about 16 pancakes. The cooked ones can be kept warm on a baking sheet in a 300-degree oven until all pancakes are ready.

SUFGANIYOT WITH APPLES

In large bowl on low speed, mix milk, sugar, oil, eggs, baking powder, salt, and 1 cup of the flour. Scrape bowl constantly and mix only about 30 seconds until combined. Increase speed to medium and continue mixing for 2 minutes scraping bowl as needed. Stir in remaining flour and fruit. In a high sided fryer heat 2-3 inches of oil. Drop batter by teaspoons full into hot oil. As the sofganiyot rise turn them. Fry for about 2 minutes on each side or until golden brown. Remove and drain on paper towels or brown bags (These are best if available. Roll the puffs in sugar mixture before serving.

PEAR POPPY SEED BLINTZES

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, a professional chef and caterer, is the author of the new cookbook, Perfectly Pareve.