In this issue

Jonathan Tobin: Defending the Right to a Jewish State

Heather Hale: Compliment your kids without giving them big heads

Megan Shauri: 10 ways you are ruining your own happiness

Carolyn Bigda: 8 Best Dividend Stocks for 2015

Kiplinger's Personal Finance editors: 7 Things You Didn't Know About Paying Off Student Loans

Samantha Olson: The Crucial Mistake 55% Of Parents Are Making At Their Baby's Bedtime

Densie Well, Ph.D., R.D. Open your eyes to yellow vegetables

The Kosher Gourmet by Megan Gordon With its colorful cache of purples and oranges and reds, COLLARD GREEN SLAW is a marvelous mood booster --- not to mention just downright delish
April 18, 2014

Rabbi Yonason Goldson: Clarifying one of the greatest philosophical conundrums in theology

Caroline B. Glick: The disappearance of US will

Megan Wallgren: 10 things I've learned from my teenagers

Lizette Borreli: Green Tea Boosts Brain Power, May Help Treat Dementia

John Ericson: Trying hard to be 'positive' but never succeeding? Blame Your Brain

The Kosher Gourmet by Julie Rothman Almondy, flourless torta del re (Italian king's cake), has royal roots, is simple to make, . . . but devour it because it's simply delicious

April 14, 2014

Rabbi Dr Naftali Brawer: Passover frees us from the tyranny of time

Greg Crosby: Passing Over Religion

Eric Schulzke: First degree: How America really recovered from a murder epidemic

Georgia Lee: When love is not enough: Teaching your kids about the realities of adult relationships

Cameron Huddleston: Freebies for Your Lawn and Garden

Gordon Pape: How you can tell if your financial adviser is setting you up for potential ruin

Dana Dovey: Up to 500,000 people die each year from hepatitis C-related liver disease. New Treatment Has Over 90% Success Rate

Justin Caba: Eating Watermelon Can Help Control High Blood Pressure

The Kosher Gourmet by Joshua E. London and Lou Marmon Don't dare pass over these Pesach picks for Manischewitz!

April 11, 2014

Rabbi Hillel Goldberg: Silence is much more than golden

Caroline B. Glick: Forgetting freedom at Passover

Susan Swann: How to value a child for who he is, not just what he does

Cameron Huddleston: 7 Financial Tasks You Should Tackle Right Now

Sandra Block and Lisa Gerstner: How to Profit From Your Passion

Susan Scutti: A Simple Blood Test Might Soon Diagnose Cancer

Chris Weller: Have A Slow Metabolism? Let Science Speed It Up For You

The Kosher Gourmet by Diane Rossen Worthington Whitefish Terrine: A French take on gefilte fish

April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review


By Ethel G. Hofman

Printer Friendly Version

Email this article

http://www.JewishWorldReview.com | Across the Jewish world, during Chanukah, potato latkes are on dinner tables. Some are homemade, some store-bought but all adhere to the ancient custom of serving foods cooked in oil.

Oil emphasizes the miracle of the cruse of oil found in the Temple and which burned for eight days although there was only enough for one day. Dairy products commemorate the heroism of Judith. She fed the enemy general Holofernes large quantities of a salty cheese and wine, perhaps the specialties of the area. He fell into a drunken stupor, Judith killed him, the enemy army fled and the Jews were saved from annihilation. Thus the Chanukah custom of serving dairy dishes and other fried foods or foods containing oil.

It's tradition. Back in Eastern European shtetels, the crisp, golden potato discs fried in goose fat were the essential Chanukah dish. Though times were hard, potatoes and onions were cheap and plentiful and geese slaughtered in Fall provided the rendered fat for frying.

You may cling to the tradition of chicken and brisket dinners. But there are a week-plus of nights to celebrate and observe. Consider a fork and finger food feast with dishes to appeal to young and old.

Potato latke men — tiny latkes make the head and ears, insert raisins for eyes and nose and a red apple wedge for the mouth. Use the same potato mixture to make medium sized latkes along with almost instant accompaniments. Cranberry sauce stirred together with a tablespoon thawed orange juice concentrate, spike store-bought chunky applesauce with a pinch of cinnamon to taste, mix low fat sour cream with a heaping spoonful of low fat plain yogurt. Hard to tell the difference from full fat cream. Pineapple "candles" are easily put together by littlest kids who love to help. Insert a blanched almond into a maraschino cherry and press into the top of a pineapple spear. If desired, use a tiny piece of cantaloupe, instead of almonds.

With nutrition in mind, include vegetable dishes such as the Sweet Potato and Apple Kugel and Israeli vegetable wrap (recipes below). Nova Enchiladas and Salmon Schnitzel along with platters of mini designer latkes will add to the tempting table. For designer latkes, add vegetables such as grated carrots, chives, diced bell peppers to potato latke mixture. For a sweet variation, stir in chopped fresh or dried fruits to a pancake batter before cooking. And for a change from potato latkes, serve Potato and Zucchini Kugel. Cut into small squares and serve warm. A salad of baby greens tossed with goat cheese, dried cranberries and mandarin orange sections completes a fork and finger food feast -- so popular, you will have set a new Chanukah tradition. Worried about calories? Preserve and treasure the rich symbolism of Chanukah by using moderation, serving small portions, exercise and enjoy.


Serves 12

Chop the apples and sweet potatoes in the food processor before beginning

  • 1/2 cup matzo meal
  • 1/2 cup sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 3 large Granny Smith apples, unpeeled, cored and coarsely chopped
  • 3 large sweet potatoes, peeled and finely chopped
  • 3/4 cup raisins
  • 3 tablespoons thawed, frozen orange juice concentrate
  • Grated rind of 1 orange or lemon
  • 4 tablespoons margarine, melted
  • 3 tablespoons vegetable oil, divided

Preheat oven to 350F. Spray a 9-inch square baking dish with non-stick cooking spray.

In a bowl, mix the matzo meal, sugar, cinnamon and nutmeg.

Add the apples, sweet potatoes, raisins, orange juice, orange or lemon rind, margarine and 1 1/2 tablespoons vegetable oil. Stir to mix well.

Transfer to the prepared baking dish. Drizzle remaining oil over.

Bake in preheated oven for 1 to 1/4 hours. Top should be nicely browned and kugel soft throughout. If browning too quickly, cover loosely with aluminum foil. Cool slightly before cutting into squares.


Serves 10 - 12

A nice variation on potato latkes. Freezes well.

  • 3 large baking potatoes, peeled
  • 1 medium onion, peeled
  • 2 medium zucchini
  • 1/4 cup chopped canned pimento
  • 1 1/3 cups matzo meal
  • 3 eggs
  • 1 1/2 teaspoons minced garlic
  • 1 1/2 teaspoons salt
  • 1 teaspoon fresh ground pepper
  • 4 tablespoons margarine, melted and divided
  • 1/4 cup snipped fresh dill

Preheat oven to 350F. Spray a 9-inch square baking dish with non-stick baking spray. Cut the potatoes and onion into chunks large enough to go through the food processor tube. Chop coarsely and transfer into a mixing bowl. Using the grater blade, shred the zucchini and add to the potatoes and onion. Stir in the remaining ingredients using only 3 tablespoons melted margarine. Spoon into the prepared baking dish. Drizzle the remaining margarine over. Bake in preheated oven for 1 hour or until nicely browned and firm in center. Cut into squares and serve warm or hot.


Makes 10 pieces

From: Everyday Cooking for the Jewish Home by Ethel G. Hofman (Linked at bottom)

  • 8 corn tortillas
  • 4 ounces cream cheese, softened
  • 3 to 4 ounces smoked salmon
  • 2 medium tomatoes, thinly sliced
  • 1 sweet onion, very thinly sliced
  • 1 1/2 cups shredded lettuce
  • 1 lime

Heat a large skillet,preferably non-stick, over high heat. Warm tortillas, 1 or 2 at a time, until pliable, about 30 seconds on each side.

Spread the cream cheese over each tortilla. Layer the salmon, tomatoes, onion and lettuce over. Squeeze a little lime juice over. Roll up and serve.


Makes 10 pieces

  • 2 pounds salmon fillet, 1-inch thick
  • 1 1/2 cups chopped mushrooms
  • 2 tablespoons chopped parsley
  • 2 tablespoons fresh or frozen chopped chives
  • 1 1/2 tablespoons matzo meal
  • 2 teaspoons lemon juice
  • 1/4 cup walnut oil
  • Kosher salt and fresh ground pepper to taste

Preheat oven to 400F. Spray a baking sheet with non-stick cooking spray. Cut the salmon into 10 equal pieces. With a sharp knife cut a pocket in each almost all the way through. Set aside.

In a small bowl, combine the mushrooms, parsley, chives, matzo meal and lemon juice. Stuff the salmon packets with the mixture. Place on prepared baking sheet. Brush generously with walnut oil. Bake in preheated oven for 20 minutes or until salmon is opaque throughout.

Serve warm or at room temperature.


Serves 6

May substitute shredded lettuces, such as romaine or iceberg, for baby greens. Save the drained juice from canned mandarin oranges for the dressing

Sweet Dressing:

  • 1/4 cup oil and vinegar salad dressing
  • 2 tablespoons mandarin orange juice
  • 1 tablespoon honey, warmed

  • 6-8 cups baby greens
  • 2 cups fresh basil leaves
  • 3-4 ounces goat cheese, crumbled
  • 1/2 cup dried cranberries
  • 1/2 cup coarsely chopped walnuts
  • 1 (8 ounce) can mandarin orange sections, drained

PREPARE DRESSING: Whisk together the oil and vinegar dressing, orange juice and honey. Set aside to use at room temperature.

In a large bowl, toss the baby greens, basil, goat cheese, cranberries, walnuts and mandarin oranges.

Before serving toss with Sweet Dressing.

Sign up for the daily JWR update. It's free. Just click here.

"Everyday Cooking for the Jewish Home: More Than 350 Delectable Recipes"  

From the former president of the International Association of Culinary Professionals comes a beautifully designed, accessible and uniquely comprehensive guide to Jewish home cooking. Unlike many Jewish cookbooks that are limited to the traditional dishes of Eastern Europe, Everyday Cooking for the Jewish Home gives readers a truly international sample of what the world of Jewish cooking has to offer. Structured from soup to nuts, and including a special Passover section, it presents a spectacular array of dishes such as Peppered Chickpeas (Arbis), Sweet and Sour Meatballs, Beef and Barley Soup with Kale, Homestyle Gefilte Fish, Potato Chicken Cutlets, Shabbat Beef and Eggs, Cholent, Steamed Beef Greens, Israeli Salad, Poppyseed Noodles, Kasha and Bow Ties, Glick's Colossal Butternut Latkas, Shabbat Wine Mold with Cherries and Walnuts, Springtime Kugel with White and Sweet Potatoes and Matzoh Brie.

Sales help fund JWR.

JWR contributor Ethel G. Hofman is the former president of the International Association of Culinary Professionals, whose members include -- and have included -- respected gourmets like Julia Child. To comment, please click here.

© 2008, Ethel G. Hofman