Quote of the day!

One cannot and must not try to erase the past merely because it does not fit the present.

--- Golda Meir

KEEP YOUR POWDER DRY!!!!

Wednesday, December 12, 2012

It's All About The Food!

Chanukah Day 5

My Menorah Day 5

Chanukah Foods

Oil played a significant role in the Chanukah story-the small jug of oil that miraculously provided fuel for the Temple Menorah for eight days. It is a Jewish tradition to eat foods that reflect the significance of a holiday - such as matzah on Passover, and apple dipped in honey on Rosh Hashanah - and Chanukah is no exception. For at least the last thousand years, Jews have traditionally eaten oily foods on Chanukah.

Among the most popular Chanukah dishes are potato latkes (pancakes) and sufganiot (deep-fried doughnuts).

Actually, oil is also symbolic of the spiritual war waged by the Maccabees.

It is also customary to eat dairy foods on Chanukah, in commemoration of the bravery of Yehudit.
Here are a few recipes that makes the holiday tasty.

Traditional Latkes

Ingredients:

5 large potatoes, peeled
1 large onion
3 eggs
1/3 cup flour
1 tsp. Salt
¼ tsp. pepper
¾ cup oil for frying

Use: 10-inch skillet

Yields: 4 to 6 servings

Grate potatoes and onion on the fine side of a grater, or in a food processor; or put in a blender with a little water.

Strain grated potatoes and onion through a colander, pressing out excess water. Add eggs, flour, and seasoning. Mix well.

Heat ½ cup oil in skillet. Lower flame and place 1 large tablespoon batter at a time into hot sizzling oil and fry on one side for approximately 5 minutes until golden brown. Turn over and fry on other side 2 to 3 minutes.

Remove from pan and place on paper towels to drain excess oil. Continue with remaining batter until used up, adding more oil when necessary.

Serve with applesauce on the side.

Variation: Zucchini or Carrot Latkes: Substitute 5 medium zucchini or 5 medium carrots for potatoes.

Sufganiyot - Doughnuts

  • 2 packages yeast
  • 1/3 cup sugar
  • 3/4 cup water
  • 1/4 cup orange juice
  • 1/3 cup margarine
  • 1/2 teaspoon salt
  • 4 or 5 cups. flour
  • 3 egg yolks
  • Jelly of your choice for filling
  • Powdered Sugar
Mix water, sugar, juice, and yeast. Let stand 10 minutes. Melt margarine and add to yeast mixture. Beat in eggs and salt. Add flour, mixing and kneading by hand to form a soft dough. Let rise 1-1/2 hours. Roll dough 1/4 inch thick and cut circles (approximately 2 inches). Let circles rise 1/2 hour.

Deep fry at 400° F about 3 minutes, turning once.

Pipe in jelly and roll in powdered sugar.


StandFour - Eight Nights - Hanukkah Mashup


Click here if you cannot see the video.

Tomorrow night I'll relate to you the story of Yehudit (Judith) and why one should always be wary of Jewish women with wine bottles.



Happy Chanukah!!!!!

1 comment:

Bigfoot said...

My Slovak Christian mother used to make potato pancakes, but I don't think they were exactly the same as in your recipe. As for doughnuts, I've never needed a festival, I eat them all year 'round.