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And then work.

Chag Sameach, a Happy Passover, to you and yours!

Today’s Recommendation en français

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Currently on detox following a week’s worth of Dordogne and Quercy cuisine (foie gras, cheese, smoked duck/goose, (OMG the) bread, walnuts and wine). On the one occasion where I ordered a beef dish, I immediately regretted it and despite walking several kilometers per day (sometimes almost vertically), I came home with an unwelcome 2 kilo souvenir. […]

Oy Hanukkah, Oh Chanukah…

Every winter brings the same dilemma… how do you spell Hanukkah?! The first spelling above is the spellcheck’s preference, but ask 2 Jews and you’ll get at least two opinions. Ask a Hebrew speaker and, in this case, you’ll get only one:

Despite the miracle which occurred during the rededication of the Temple following its desecration by the ancient Greeks, Hanukkah is really a very minor holiday on the Jewish calendar, which has gotten a leg up in the Diaspora because of its proximity to Christmas and other winter holidays. Here in Israel, however, the holiday centers around family get-togethers, lighting of the candles, singing songs, and, of course, food.

Add to the name confusion the special menorah that is lit during Hanukkah, the Hannukiyah, which has 9 candleholders, 8 for each night of Hanukkah and one separate one for the “Shamash”, the candle which is used to light all the others. Like many religious objects, the Hannukiyah is a folk art object and over time and varied cultures has taken many shapes. Nonetheless, the basic requirements above, 8 holders for candles or oil wicks, plus one for the Shamash, are what unite them all.

And because you can’t have a holiday without food, here are a few classic recipes. For obvious reasons, oil plays a big part in Hanukkah foods.

Janna Gur, Israel’s Diva of the Kitchen, Ashkenazi Potato Latkes
King Arthur Flour Easy Does It Latkes
Easy Jewish Recipes Yeast-free Sufganiyot
And here’s a recipe for the yeasty-type of sufganiyot that I shared with one of my mailing lists many years ago. Enjoy!

Hannukah Doughnuts (Sufganiyot)
Ingredients:
2 tbsp dry yeast
3 1/2 tbsp sugar
3/4 c lukewarm milk
2 1/2 c flour, sifted
2 egg yolks
1/4 tsp salt
1/4 tsp cinnamon
25 gm margarine, softened (my guess a little less than 1 oz)
2 tbsp brandy jam of your choice (IMHO strawberry is best here)
oil for deep-frying
powdered sugar

Method: Dissolve the yeast and 2 tbsp sugar in the lukewarm milk. Place flour on a board and make a well in the centre, add the yeast mixture, egg-yolks, salt, cinnamon and the remaining sugar. Now add the brandy (which keeps the doughnuts oil-free). Knead well. Add the margarine and knead until the dough is elastic. Cover and let rise about 2 hours.

Sprinkle flour on the board. Roll the dough out thin; cut into rounds 5cm (2″) in diameter with a cookie-cutter or glass. Cover and let rise 15 minutes more. Pour 5cm (2″) of oil into a heavy pot and heat to a slightly hotter degree than medium heat. Drop the doughnuts in the oil 4 or 5 at a time, turning when brown. Drain on paper towels.

If you have a kitchen syringe, fill it with strawberry jam and inject about a teaspoonful of jam in each doughnut. If you don’t have a kitchen syringe, using a tiny spoon take some jam and fill the doughnuts through a small slit. Dust with powdered sugar and serve while still warm. This recipe makes about 30-35 doughnuts.

Israelis favor sufganiyot to latkes to celebrate Hanukkah and in case you think donuts are a small change business:

Wishing you a Chag Urim Sameah, Happy Festival of Lights!

Cousin Clara’s Never-Fail Sweet and Sour Meatballs

(Subtitled: If you don’t like ketchup, you must not be from Minnesota)

Make these a day ahead of serving them, because reheating only makes them better!

The Meatballs:

1 1/2 lbs. chopped meat
1 egg
1 large carrot, grated on the small hole side of the grater
1/4 c. matzo meal or fine breadcrumbs
black pepper to taste
dash of ketchup
Knead all the above together gently by hand in a large bowl.

Meanwhile, in a large, heavy bottomed saucepan…

The Sauce:

1 large bottle of ketchup (1 lb. bottle at least)
Same large bottle of ketchup, filled with water
Optional: tomato paste
Boil the the sauce and gently form and add the meatballs, about the size of a small walnut. Simmer about 2 hours and then remove from heat. Add 1/4 c. of brown sugar.

Thanks to Liron for suggesting I “digitize” my handwritten recipe for posterity after I spent a panic-struck half hour looking for it. As my mom (z”l) would have said, “Delish!”

Just Desserts

Chocolate Covered Matzo via “My Bissim”. Hilla has the most amazing, lovely blog on cooking, which is not only tasty, but is also serious eye-candy. I first happened across her Hebrew blog on WordPress.com’s “Blog of The Day” and she finally started blogging in English a few months ago, to the joy of all.

And from a past post on Passover (don’t say that with a mouthful of matza), from the Mad Evil Scientist: Tiramatzah

More chocolate!

Chocolate Decadence

1 lb. semisweet or bittersweet chocolate chopped in pieces
1/2 c. margarine
1 tbsp. hot water
4 eggs
1 tbsp. potato flour

Preheat oven to hot (200ºC/425ºF). Combine the chocolate pieces, margarine and hot water in a saucepan over low heat until the chocolate is melted and the mixture smooth. Set aside. In a large mixer bowl beat the eggs at high speed until thick. add the potato starch and chocolate mixture until well blended.

Spread the batter evenly in a greased 8″ springform pan and bake for 12-15 minutes. The cake will be soft in the center and will firm up as it cools. Refrigerate well-wrapped until ready to serve. Serve with fresh raspberries and/or raspberry pureé with 1 tsp. sugar. (via aish.com)

Also via aish.com:

Better shared!