Chanukak recipes for U

Chanukah Recipes.

 

Fried foods and dairy foods are the source of most Chanucah dishes. Fried foods represent the miracle of the oil. Every Jewish community has in its culinary ranks at least one fried pastry for Chanukah.

 

The association of Chanukah with dairy foods is more complicated, one due to a misunderstanding of  Judith, one of the books of the Apocrypha. The narrative tells of Nebbuchadnezzar, king of Assyria, sending his general, Holofernes, to conquer Judea. The Assyrians laid siege to Bethulia, a fortified town on the outskirts of Jerusalem. In order to save her town, Judith, a young widow, went to Holofernes, who, taken by her beauty, asked her to his tent. Judith fed him cheese to induce thirst and then plied him with wine. When the general fell into a drunken stupor, Judith cut off his head with his own sword. Learning of the death of their leader, the Assyrians panicked and fled.

 

Although this legend predates the Greek period by many centuries, during the Middle Ages it became associated with the Hasmonean revolt. Judith was even believed to be the daughter of Judah Maccabee and Holofernes an agent of the Syrian-Greeks. Nonetheless, to commemorate Judith’s heroism, dairy dishes, commerorating the cheese that she fed to Holofernes, became popular Chanukah fare.

 Zeesih Kaese Latkes
Ashkenazic Sweet Cheese Pancakes

Latke- derived from elaion, the Greek word for olive oil- is an Ashkenazic term for pancakes, particularly those served on Chanucah. Cheese, the original form of latke, combines the two primary Chanucah foods, dairy & fried. Ashkenazim & Sephardim enjoy these delicate pancakes on Chanucah & Pesach.

 

           Ingredients  (for about 30 latkes)

           454g cottage, curd or ricotta cheese.                                  
           4 large eggsApprox ¾ cup plain flour or matzo meal.
           2 tablespoons butter melted or sour cream.
           1 to 2 tablespoons sugar or honey.
           ½ teaspoon vanilla extract or ground cinnamon.
           ½ teaspoon salt Vegetable oil or butter for frying.

          

           Method

 

1.     In a food processor or blender, puree the cheese, eggs, flour or matzo meal, butter or sour cream, sugar or honey, vanilla or cinnamon, and salt until smooth. Or beat the eggs with an electric mixer until thick and creamy then beat in the cheese and the remaining batter ingredients.

 

2.     Heat a large frying pan over a medium heat. Lightly grease with oil or butter (a piece of crumpled kitchen towel is very good for this.)

 

3.     In batches, drop the batter by heaping tablespoonfuls and fry until bubbles form on the tops and th4e bottoms are lightly browned, 2 to 3 minutes.

 

4.     Turn and fry until golden brown, 1 to 2 minutes. (The pancakes may be kept warm by placing in a single layer on a baking sheet in a warm oven.)

 

5.     Serve with sour cream, Greek yoghurt, maple syrup, jam, coulis or fresh fruit.

        Variation

        Lighter Cheese Pancakes: separate the eggs; beat the egg whites until stiff but not dry, and fold into the batter.

  

 Apple Latkes

 

           Ingredients

           2 eggs, well beaten.

           1 ½ cups orange juice, yoghurt or milk.

           2 cups plain flour

           1 teaspoon baking powder

           Pinch of salt

           ¼-1/2 cup sugar, to taste

           3 medium apples grated

           Vegetable oil for frying

           Icing suga

 

           Method
 

1.     Mix eggs with orange juice, yoghurt or milk in a bowl.

 

2.     In a separate bowl combine the flour, baking powder, sugar & salt.

 

3.     Add the dry ingredients to the egg mixture along with the grated apples.

 

4.     Heat a thin layer of oil in a frying pan.

 

5.     Allowing 1 large tablespoon of batter per latke, drop into the hot oil.

 

6.     Cook for about 2 minutes on each side, or until golden brown.

Drain on paper towels, sprinkle with icing sugar and serve.