My favourite invitation of the year is to share in Hanukkah celebrations. My Jewish friend’s uncle is the master latke maker in her family and the hazy smoke-filled tiny kitchen is the hub of activity on the first night of celebrations.
Food cooked in oil is symbolic. After defeating their enemies, the Maccabees wanted to rededicate their temple but could only find a small amount of oil for the lamp. To their amazement, this oil burned for eight days.
This year’s celebration begins on Dec. 6 when the menorah, the Jewish candleholder, is lit one candle at a time every night for eight nights.
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Nutritious pork packed with vitamins, essential minerals
Recipes for pork
Potato Latkes
- 2 1/2 lb. potatoes, peeled 1.25 kg
- 1 medium onion
- 2 large eggs, separated
- 1/2 c. finely chopped green onions, white and green parts 125 mL
- 1/4 c. potato flour or matzo meal 60 mL
- 3 tbsp. unsalted butter, melted 45 mL
- 2 tsp. kosher salt 10 mL
- 1/2 tsp. freshly ground black pepper 2 mL
- 1/4 tsp. baking powder 1 mL
- canola or vegetable oil, for frying
Place a large strainer over a bowl. Using the large holes of a box grater, grate some of the potatoes, followed by some of the onion, into the strainer. Repeat until all are used up.
To potato mixture, add egg yolks, green onions, potato flour or matzo meal, butter, salt, pepper and baking powder and mix well. In a separate bowl, beat egg whites with an electric mixer until they hold stiff shiny peaks. Fold egg whites into potato mixture. Heat a thin layer of oil in a large heavy frying pan over medium-high heat.
Working in batches, scoop 1/4 cup (60 mL) of the potato mixture into the pan for each pancake. Flatten gently with a spatula.
Fry until crisp and golden brown, about four minutes per side.
Serve immediately or reheat in a 350 F (180 C) oven for about six minutes. Serve with sour cream and applesauce. Source: adapted from russand daughters.com.
Strawberry Sufganiyot
Latkes are the favourite Hanukkah food in North America compared to the doughnut in Israel.
- 1 envelope active dry yeast
- 3 – 4 c. all purpose flour, divided 750 mL – 1 L
- 1 tbsp. plus
- 1/4 c. sugar 75 mL
- 2 large egg yolks
- 1 large egg
- 1/2 c. warm whole milk 125 mL
- 1/2 tsp. finely grated orange zest 2 mL
- 2 tbsp. fresh orange juice 30 mL
- 1 tbsp. brandy, optional 15 mL
- 1 tsp. kosher salt 5 mL
- 1/2 tsp. vanilla 2 mL
- 6 tbsp. unsalted butter, room temperature, cut into pieces 90 mL
- 8 c. vegetable oil for frying 2 L
- 1 1/2 c. strawberry jam 375 mL
- icing sugar, for dusting
Combine yeast, one tablespoon (15 mL) flour, one tablespoon (15 mL) sugar and two tablespoons (30 mL) warm water in the bowl of a stand mixer. Let stand until yeast starts to foam, about five minutes.
Whisk in egg yolks, whole egg, milk, orange zest, orange juice, brandy, salt, vanilla, two cups flour (500 mL) and remaining 1/4 cup (60 mL) sugar. Mix on low speed with dough hook until combined, about two minutes.
Turn dough onto a floured work surface and knead, adding flour as needed, until no longer sticky, about five minutes. Transfer to a buttered bowl, turn to coat and cover with a clean kitchen towel. Rise in a warm place until doubled, about one hour.
Roll out dough on a lightly floured surface until 3/4 inch (2 cm) thick. Using a floured 2 1/2 inch (12 mm) round cutter, cut dough, twisting to release the dough. This strengthens the edges so the dough puffs when frying. Reroll scraps once.
Transfer rounds to a parchment-lined baking sheet and cover loosely with a kitchen towel. Rise until almost doubled in size, 40–50 minutes. If you are not ready to fry, refrigerate up to three hours.
Fit a large heavy saucepan with thermometer. Add oil to measure four inches (10 cm) and heat over medium-high heat until thermometer registers 350 F (180 C). Working in batches to maintain the temperature, fry dough until golden, about one minute per side. Transfer to a paper towel–lined baking sheet and cool slightly.
Pulse jam in a food processor until smooth and scrape into piping bag fitted with 1/4 inch (6 mm) tip. Insert tip into top of sufganiyot and gently fill until jam just pokes out of hole. Dust with icing sugar just before serving.
Quick Blini
These thin buckwheat pancakes are traditionally served with sour cream and caviar or smoked salmon. Thick yogurt can be used instead of sour cream.
- 1 pkg. instant yeast
- 3/4 c. plus
- 2 tbsp. warm water 205 mL
- 1 tbsp. honey 15 mL
- 1/2 c. buckwheat flour 125 mL
- 1/2 c. unbleached all purpose flour 125 mL
- 1/4 c. instant nonfat dry milk powder 60 mL
- 2 tbsp. sour cream or plain yogurt 30 mL
- 1 1/2 tbsp. butter or margarine, melted and cooled 22 mL
- 2 large eggs, separated
- pinch of salt
- oil for frying
In a medium bowl, combine yeast, water and honey. Let the mixture rest for about five minutes or until it is foamy. Stir in the flour, milk powder, sour cream or yogurt, melted butter and egg yolks.
Cover the bowl with plastic wrap and let the batter rest for 30 minutes. It will not rise much, but bubbles will form on the surface.
In a separate, clean bowl, beat the egg whites with the salt until they form stiff peaks. Over beaten whites will be difficult to fold in. Gently fold the beaten whites into the batter.
Preheat a large skillet over medium-high heat and lightly grease it. Spoon about two tablespoons (30 mL) of the batter onto the preheated pan. When bubbles have formed on the surface of the pancakes and the bottoms are browned, turn them once and cook until lightly browned on the second side. Serve with desired accompaniments. Makes about 30.
Source: adapted from The Jewish Holiday Cookbook by Gloria Kaufer Greene.
Sarah Galvin is a home economist, teacher and farmers’ market vendor at Swift Current, Sask., and a member of Team Resources. She writes a blog at allourfingersinthepie.blogspot.ca. Contact: team@producer.com.
