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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
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.
A nice variation on potato latkes. Freezes well.
NOVA ENCHILADAS (DAIRY)
Makes 10 pieces From: Everyday Cooking for the Jewish Home by Ethel G. Hofman
(Linked at bottom)
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
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:
In a large bowl, toss the baby greens, basil, goat cheese, cranberries, walnuts and mandarin oranges. Before serving toss with Sweet Dressing.
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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
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