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Jewish World Review CHANUKAH: FORK-FINGER FOOD FEAST By Ethel G. Hofman 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. SWEET POTATO AND APPLE KUGEL (PAREVE) 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. POTATO ZUCCHINI KUGEL (PAREVE) 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. NOVA ENCHILADAS (DAIRY) 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. SALMON SCHNITZEL (PAREVE) 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. SWEET BABY GREENS (DAIRY) 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. WANT MORE GREAT RECIPES? "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