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When I was growing up in America, the only Chanukah food we ate was potato latkes, served with my mother's homemade applesauce. As far as I knew, there just wasn't anything else. It wasn't until I moved to Israel that I discovered that fried dough was also apart of the holiday's repertoire; like loukomades for Greeks - sfenj for North Africans and the ubiquitous sufganiot (the Jewish version of the Dunkin' Donut jelly doughnut) for everybody. Making a great Chanukah party is a wonderful tradition, and takes only a merry band of family and friends. One particularly memorable party our family made included, after the lighting of candles, activities like make-your-own-menorahs out-of wood, nuts and bolts; design-your-own-Chanukah-cookies; a few songs, and for the grand finale, a multiple-choice game designed by a 10 year old. Everyone got a present -- even the dog. And everyone went to sleep with a smile. Although you might opt to make an elegant Chanukah meal, the most traditional way of celebrating Chanukah is by serving potato latkes, which together with sufganiot, fit most children's idea of the perfect meal. But this year, instead of serving one kind, why not make a variety of latkes and serve them with different toppings. A hot soup and a green salad would also help round out the meal. Here are a few suggestions to choose from: SWEET POTATO LATKES with Spiced Maple Syrup Makes 10-12 For the sauce: Scrub the sweet potatoes, peel and shred on the fine side of a grater or in the food processor. Transfer to a wire-mesh strainer and squeeze to remove excess moisture. Let stand in the strainer or a colander placed over a bowl for 5 minutes. In a medium bowl, beat the eggs with a fork and add the matzah meal, sweet potato, salt and pepper. Let stand an additional 5-10 minutes. In the meantime, prepare the sauce: In a small pan mix the ingredients for the sauce, heat over low heat and keep warm. Heat 2 Tbsp. oil in a large skillet and add a small ladleful of the batter. Flatten gently and fry on both sides till golden-brown. Check to see if you like the texture of the latke, and , add a little more matzah meal to the mixture, if desired. (Let the mixture stand 3 minutes before using). Add more oil to the pan as necessary, and fry the remaining latkes. Place the latkes on a paper towel lined plate to absorb excess oil. Pour some of the heated sauce on individual plates and arrange three latkes on top per serving, or use a serving platter. Garnish with fresh coriander or mint. Pass the rest of the sauce around to taste. Serve with sour cream or plain yogurt if desired. From The Essential Book of Jewish Festival Cooking, by Phyllis Glazer with Miriyam Glazer. LIGHTENED UP POTATO LATKES Potatoes are a nutritious food (fat-free, low in calories, a good source of Vitamin C, an excellent source of potassium, and a source of fiber) and that they stay that way if prepared in healthier ways. With this recipe, you can enjoy this holiday without feeling guilty -- you'll actually be eating two vegetables: potatoes and carrots. Makes 4 servings. 2 1/2 cups shredded, unpeeled russet potatoes (about 1 lb.) Scrub potatoes and coarsely grate. Immediately place in a bowl of ice water to keep potatoes from discoloring; let stand for 5 minutes. Meanwhile, place the onion, carrot, flour, chives, salt, pepper and eggs in a medium bowl and stir well. Drain the potatoes and squeeze out moisture; stir into egg mixture. Heat 1 tablespoon oil in a large non stick skillet over medium-high heat until very hot. Spoon about 1/4 cup of potato mixture for each pancake into skillet, cooking 4 at a time. Cook for 3 to 4 minutes per side, flattening with the back of a spatula and cooking until golden brown and crisp on both sides. Drain on paper towels. Repeat with remaining oil and potatoes. Serve immediately with chunky applesauce and low-fat sour cream. OLIVE LATKES Recalling both the miracle of the olive oil and the olive-pressing season in Israel, these scrumptious olive latkes are a new-fangled way to enjoy a latke. Makes about 8 Chop the olives finely or process in the food processor. Transfer chopped olives to a strainer and squeeze out as much moisture as possible. Heat ¼ cup the oil and saute the onion and garlic till golden. Set aside. In the meantime, sift flour, baking powder, baking soda, salt and cumin. Beat in the eggs and onion and garlic mixture with a fork. Add the water if the mixture seems too thick. Heat the remaining oil and use a small cup or soup ladle to form 3-4 small latkes each time. Fry on both sides till golden. Serve with thick yogurt or sour cream. From The Essential Book of Jewish Festival Cooking, by Phyllis Glazer with Miriyam Glazer.
Published: Thursday, December 14, 2006
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Yummy
Im indonesian jewis,we dont know about jewis food...but when i try this...hmmmmm..delicious...
(2) Reut 12/18/2006 10:07:00 AM
To Michele Miller: Thanks for the recipe. It looks delicious! I hope to make it soon.
(3) MicheleMiller 12/17/2006 10:14:00 PM
sweet potato latkes
This is a delicious twist on your recipe;
3 sweet potatoes, 2 thin zuchinni, 3 eggs,2 tsps salt, 2 Tbsps of crushed garlic, 1/2 cup of whole wheat flour. Scramble the eggs, grate the sweet potatoes and zuchini in a food processor, add the rest of the ingredients and fry the latkes in olive oil! They are yummy! Enjoy!
But this is far more than just a cookbook; it's an exciting new concept. The recipes not only offer delicious, healthy holiday cuisine based on natural ingredients, but also food that holds actual significance - with dishes that reflect biblical roots, ancient traditions, or symbols gleaned from Jewish mystical tradition.
Inspired by flavors and fragrances from the ancient land of Israel, throughout the centuries and the Diaspora, this unique collection of 200 holiday recipes also includes long-lost challah shapes, recipes rescued from the Holocaust, classic Ashkenazi recipes (courtesy of the authors' mother), generations-old Jerusalemite festive foods, and special dishes from throughout the Sephardic world. It explains why we eat what we eat, and how the classic dishes came to be in the four corners of the world in which they developed.