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A huge collection of all types of recipes in a user friendly format. This page contains a nice selection of recipes for Chanukah.

Chanukah Recipes Disk 131

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DOUGHNUTS SOOFGANIYOT (D)       > Back to Top <

1/2 cup warm water
3 tablespoons unsalted butter or margarine, softened
3 large eggs
2 tablespoons nonfat dry milk
1/2 cup sugar
1/2 teaspoon salt
1/4 teaspoon ground mace or nutmeg
1 tablespoon baking powder
3 cups unbleached white flour (may use bread flour)
1 tablespoon yeast
cooking spray - for baking pan
canola oil - for frying
1 cup powdered (confectioner's) sugar

Some of the special equipment you'll need: candy thermometer, hard plastic scraper, ruler, biscuit cutter about 2-1/2 inches in diameter, a small, clean, paper bag (new lunch bag)

The order of ingredients is important: Different bread machines seem to require the ingredients being added in a certain order. The list below is recommended by the author for all machines except DAK/Welbilt and National/Panasonic. In those add ingredients in the following order: yeast (do not put in dispenser), flour, salt, baking powder, nutmeg, sugar, dry milk, margarine, eggs, water.

Place all the ingredients in the machine, program for Knead and First Rise, or Dough, and press Start. After about 10 minutes check the consistency of the dough. If it seems too sticky, add flour 1 tablespoon at a time, letting each addition work itself in well. (I added 2 tablespoons additional flour and the dough was quite manageable; do not add more than 3 tablespoons).

At the end of the final cycle, transfer the dough to a lightly oiled bowl, cover the bowl tightly with plastic wrap, place it in a warm, draft-free place* and allow it to rise for an additional 30 minutes. You can also do this step in the machine by punching the dough down, closing the bread machine, and letting the dough rise for 30 minutes.

*When you remove the dough from the bread machine, turn your oven on warm for 2 minutes, then turn the oven OFF; after the oven is turned off, place the covered bowl of dough in the oven to rise.

Place the dough on a lightly floured surface and cut it in half to make it more manageable. Let the dough rest for 10 minutes. Roll it out to 1/3 inch thick the optimal thickness that results in a product that is not too crisp and also assures that the inside gets cooked. Try rolling the dough to approximately the correct thickness, then pat it with your fingers to the desired thickness.

Flour a biscuit or doughnut cutter, cut out the doughnuts. Lift each doughnut, pat it to remove excess flour, and place it on a lightly oiled baking sheet. Cover the doughnuts with a clean smooth towel and let rise until doubled in bulk, about 1 hour.

Put 1/2 cup confectioner's sugar in a sturdy paper lunch bag and spread out paper towels near where you are going to fry the doughnuts. Heat 1-1/2 to 2 inches of oil in a medium-sized saucepan to 375° F.

[Fasten a candy thermometer on the edge of the pan, with the tip above the bottom of the pan, to keep the oil temperature constant. The temperature on a gas range can be more easily controlled than on an electric range. Here are tips for controlling the temperature on an electric stove: Start heating the oil on HIGH; at about 100° F, lower the temperature one "button"; lower it again at about 200° F and wait until the temperature just reaches 375° F. This technique should allow you to maintain a cooking temperature of 350 to 375° F; you will need to occasionally raise or lower the temperature. If you allow the temperature to climb too quickly, it will go above 375° F, and be hard to lower, especially on an electric range.]

Slide 2 or 3 doughnuts at a time into the hot oil. Turn them frequently; they will brown quickly until they are well puffed; about 1-1/2 to 2 minutes.

Drain the doughnuts on paper towels and shake them with the sugar in the bag while they are still warm. You may need to add more confectioner's sugar to the bag. Place powdered doughnuts on a baking sheet or platter. Best served fresh; I have held them overnight.   

Yield: 20 raised doughnuts



ALE PUDDING (P)      > Back to Top <

1/2 cup hazelnuts (filberts)
1/2 cup dried cherries
1/2 cup golden raisins
1 cup chopped dried peaches
1 cup chopped dried pears
1 cup chopped dried pitted dates
Finely grated zest of 1 orange
Finely grated zest of 1 lemon
3/4 cup ale
1 cup sifted flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1 cup fine dry bread crumbs
1/2 pound (2 sticks) unsalted butter, softened
1 cup firmly packed dark brown sugar
3 large eggs
1/3 cup unsulphured molasses
3 Tablespoons brandy
1 cup heavy cream
3 Tablespoons sugar
1 teaspoon vanilla

Preheat oven to 350° F. Toast hazelnuts until lightly browned and fragrant, about 10 minutes. Place in clean tea towel and rub vigorously to remove skins. Place in food processor and finely chop. Set aside.

Meanwhile, combine dried fruits, orange and lemon zests, and ale in large saucepan. Bring to simmer over high heat, cover, and let stand 20 minutes.

Sift together flour, baking powder, salt, spices, and breadcrumbs and set aside. In large bowl of electric mixer, beat butter and sugar together until fluffy. Beat in eggs, beating one at a time, until well incorporated. Beat in molasses, flour mixture, dried fruit mixture and hazelnuts. Liberally grease two 1-quart molds or metal bowls and divide batter between them. Cover entire bowls with double thickness of foil.

Set bowls on racks in pans and fill pans with boiling water to come halfway up sides of puddings. Cover and place  in oven. Keep water simmering, adding additional water as needed. Steam 4 hours.

Cool puddings on rack, still covered. Uncover and spoon brandy over. Re-cover and refrigerate until needed. To  serve, steam again in same manner 1 hour or until hot. Whip cream with sugar and vanilla until soft peaks form and serve with pudding.

Makes 12 servings.




For the fritters
2 large eggs
1/4 cup plus
1 tablespoon anisette liqueur
3 tablespoons liquid nondairy creamer
1-1/2 tablespoons aniseed, chopped
1-1/2 teaspoons vanilla extract
2 cups unbleached all purpose flour
1/2 cup sugar
1 tablespoon baking powder
3/4 teaspoon salt
1/4 cup (1/2 stick) chilled unsalted margarine, cut into pieces
Vegetable oil (for frying)
2 cups powdered sugar
1/4 cup anisette liqueur
1 tablespoon (about) water
Fresh mint sprigs

For the compote:
2 cups water
2/3 cup sugar
2-1/2 tablespoons aniseed, chopped
6 ounces dried apricots
1/4 cup plus 1 tablespoon anisette liqueur
1 pineapple, peeled, cored, cut into 3/4-inch cubes
1-1/2 one-pint baskets strawberries, halved
6 kiwi fruit, peeled, cut into 3/4-inch cubes, or 3 cups green grapes

To make the fritters:
Whisk together first 5 ingredients in small bowl; let stand 10 minutes. Combine flour, 1/2 cup sugar, baking powder and salt in medium bowl. Using fingers or pastry blender, add chilled margarine to flour mixture and cut in until mixture resembles coarse meal. Stir egg mixture thoroughly into dry ingredients. Heat 2 inches vegetable oil in heavy medium saucepan to 350° F. Working in batches, drop batter by rounded tablespoonfuls into hot oil. Cook until brown , turning occasionally, about 3 minutes. Transfer fritters to paper towel-lined cookie sheet and cool. Combine powdered sugar and 1/4 cup liqueur in small deep bowl. Add enough water to make medium-thick glaze. Dip fritters halfway into glaze. Arrange fritters glaze side up on plate. (Can be prepared 6 hours ahead. Let stand at  room temperature.) Arrange 3 fritters on each of 8 plates. Spoon compote alongside. Garnish with fresh mint and serve.

To make the compote:
Bring water, sugar and aniseed to boil in heavy medium saucepan over high heat, stirring until sugar dissolves. Boil until reduced to 1 cup, about 20 minutes. Place apricots in medium bowl. Strain boiling syrup over apricots. Discard aniseed. Add liqueur to apricots and stir. Cover and let stand at room temperature until apricots are tender, about 8 hours. (Can be prepared 1 day ahead. Let stand at room temperature.) Add pineapple, strawberries and kiwi fruit to apricots. Toss well. Cover and refrigerate 1 hour.

Makes 24 servings.



APPLE CINNAMON LATKES (P)       > Back to Top <

1 large egg
1/3 cup water
3 Tablespoon sugar
3 medium, peeled apples, quartered
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 cup flour
1/4 teaspoon nutmeg
1/4 cup vegetable oil -or- 2 Tablespoons margarine for frying
1/2 cup cinnamon + 1 teaspoon sugar for garnish

Food Processor Method
Insert the metal blade into the processor bowl. Add the egg, sugar, salt, cinnamon, nutmeg and water. Process about 5 seconds, until well mixed,

Add half the apples to the egg mixture in the processor bowl. Pulse 2 or 3 times. Add the remaining apples and flour. Pulse several times then process 15 seconds.

Heat the vegetable or melt the margarine in the pan. Spoon 1/4 tablespoon of batter for each pancake, into the frying pan. Fry until the edges are brown. Turn with a slotted spatula and brown the other side. Remove and drain on paper towels. Sprinkle the cinnamon/sugar mixture over the warm latkes.

Makes 4 to 6 servings.

Conventional Method
Follow the processor method except grate the apples by hand and combine the ingredients in a bowl. A portable mixer helps.



APPLE LATKES 1 (P)       > Back to Top <

4 tart apples, like Granny Smith, cored and peeled
2 tablespoons brown sugar
3 tablespoons brandy or kirsch
2 large eggs, separated
2 tablespoons vegetable oil
1 cup flour
1 scant cup water
Vegetable oil for frying
Confectioner's sugar for sprinkling

Preheat the oven to 200° F. Cut each apple into four slices. Place the slices in a shallow bowl with the brandy or kirsch and sugar, turning them until they are well-coated. Leave to absorb the flavors for at least one hour at room temperature, turning occasionally to make sure the apples absorb the alcohol. Toward the end of the soaking time, beat the egg yolks with the oil and salt. Gradually stir in the flour, mixing well. Then drizzle in the water, beating continuously to get rid of lumps.

Let sit for an hour at room temperature. In a clean, dry bowl, beat the egg whites until stiff, then fold into the batter. In a large skillet, heat about 1 cup oil (to a depth of 1/2 to 3/4-inch) until a small drop of batter sizzles upon contact. Dip each apple slice in the batter, then lower into the hot oil. Fry on both sides until golden brown, then remove the slices with a slotted spoon and drain on paper towels. Serve hot, sprinkled with confectioners' sugar.



APPLE LATKES 2 (P) (D)       > Back to Top <

2 eggs, well beaten
1-1/2 cups orange juice, yogurt or milk
2 cups all-purpose flour
1 teaspoon baking powder
Dash of salt
1/4 to 1/2 cup sugar depending on taste
3 medium apples, peeled and coarsely grated
Vegetable oil for frying
Confectioner's sugar

Makes approximately 36 latkes.

Mix eggs with orange juice, yogurt, or milk in a bowl. In a separate bowl combine the flour, baking powder, salt and sugar. Add dry ingredients to the egg mixture along with the grated apples. Heat a thin layer of oil in a skillet. Allowing 1 large tablespoon of batter per latke or pancake, drop into the hot oil. Cook about 2 minutes on each side, or until slightly golden.

Drain on paper towels, sprinkle with confectioners' sugar, and serve.



APPLE-PEAR PUREE (P)         > Back to Top <

Makes about 2 cups

3 ripe Comice or Anjou pears, peeled, cored and quartered
3 Golden Delicious apples, peeled, cored and quartered
1/4 cup water
2 Tablespoons fresh lemon juice
1/2 cup sugar, or to taste
1 Tablespoons Calvados (optional)

Place all ingredients in a heavy saucepan. Cover and cook over medium-low heat until fruit is soft and starts to break down, 12 to 14 minutes. Uncover and cook over medium-high heat until mixture thickens, about 5 minutes. Purée in a food mill or food processor. Serve warm or at room temperature.



APPLESAUCE 1  (P)        > Back to Top <

4 pounds apples
1 lemon
2 cinnamon sticks
1/2 cup apple juice, cider or water
Honey, brown sugar or maple syrup to taste.

Quarter the apples and the lemon. Place in a heavy pot with the cinnamon sticks. Add apple juice, cider or water.

Cover, bring to a boil, and the simmer over low heat, stirring occasionally to turn the apples and making sure they do not stick. You may want to add some liquid. Cook about 20 minutes, or until apples are soft. Remove cinnamon sticks.

Put the sauce through a food mill and adjust seasoning by adding honey, brown sugar or maple syrup to taste.




3/4 pound (1 bag) fresh cranberries
3/4 cup granulated sugar, or to taste
4 pounds apples, unpeeled and quartered

In a large saucepan, combine cranberries, 1-1/2 cups water, sugar and apples. Simmer, covered, 20 minutes or until apples are soft.

Let cool slightly; put through a food mill. Adjust sugar to taste and serve.

Makes about 8 cups.



APPLESAUCE, GOLDEN CINNAMON (P)        > Back to Top <

9 Golden Delicious apples, chopped
3 Tablespoons lemon juice
3 Tablespoons brown sugar or 1-1/2 Tablespoons honey
2 Tablespoons water
1/2 teaspoon ground cinnamon

In a 4-quart saucepan, combine the apples, lemon juice, sugar or honey, water and cinnamon. Cover and place over medium-low heat. Cook, stirring frequently, for 20 to 30 minutes, or until the apples are very tender.

Transfer to a large bowl, coarsely  mash, cover, and chill.




1 pound (450 grams) tenderized dried apricots
3-1/2 pound (1.75 kilograms /7-3/4 cups) granulated sugar, plus extra for coating
2 ounces (50grams /1/2 cup) blanched pistachios

Put the apricots and sugar into the food processor and process until a smooth paste is formed. Turn into a bowl, then form into 1-inch (2.5-cm) balls and roll in the granulated sugar. Press a whole pistachio into the top of each ball. Leave uncovered at room temperature for 2 days to allow the surface to dry out. Serve in tiny paper cases.

Keeps 4 to 6 weeks under refrigeration.

Makes 48 servings.



ASPARAGUS LATKES  (D)        > Back to Top <

1 pound Slender fresh asparagus
1 small Carrot; peeled; ends trimmed.
2 Eggs; (1 yolk-2 whites)
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon salt
1/4 teaspoon Pepper
1/4 teaspoon marjoram
1 teaspoon Olive oil
1 Tablespoon Parsley; Minced
1-1/2 teaspoon Garlic; Minced
1/4 cup  Onion; Minced
1/4 cup Mashed unsalted dry curd Cottage or ricotta cheese.
1/2 cup  Matzo meal; (about)
1/8 teaspoon Cream tartar
2 Tablespoons Italian olive oil; (about)

Break off butt ends of asparagus. Fine-chop by hand or with food processor fitted with steel blade. Scrape into bowl. Fine-grate carrots by hand, or cut into1/2-inch rounds and fine-chop in food processor. Combine with asparagus.

In small bowl, combine 1 egg yolk with seasonings, oil and parsley. Stir in garlic, onion and cottage cheese or ricotta (stir it up first). Combine asparagus mixture with batter. Add matzoh meal, a tablespoon at a time, stirring after each addition.

Beat egg whites on high speed of elec. mixer until foamy. Add cream tartar and continue beating until stiff but not dry. Fold into pancakes.

Cook the latkes in batches, 4 at a time, or use 2 large nonstick skillets, dividing oil. When oil is hot, over med. high heat, ladle a heaping tablespoon of batter for each pancake into the skillet, spreading to 3-inch diameter (pancakes should be about 1/4-inch thick). Cook until well browned (4 to 5 minutes) before turning. Brown on second side, lifting up with spatula after 3 min. to check doneness. Keep warm in preheated 400° F. Toaster oven, or regular oven.   

Yield: 16 latkes

Frances Prince's New Jewish Cuisine



BABAGHANOUJ       > Back to Top <

2 medium eggplants, about 1-1/2 pounds total
1/4 cup fresh-squeezed lemon juice
1/4 cup tahini
Salt and freshly ground black pepper to taste
3 Tablespoons olive oil
1/4 cup chopped fresh parsley
3 olives for garnish
Warmed chunks of pita bread for serving

Preheat oven to 450° F.

Prick eggplants with a fork. Arrange on non-stick cooking sheet and bake until tender and collapsed, 30 to 40 minutes. Allow to cool for 10 minutes. Cut each eggplant in half lengthwise and scoop out the flesh. Place flesh in a food processor with a metal blade and process until smooth. If you prefer to mash by hand, use a fork or potato masher.

Add lemon juice, tahini, garlic and salt and pepper to taste and process (or mash) until well blended. Slowly add 3 tablespoons olive oil until mixture is creamy.

Chill for at least two hours.

Serve in a shallow bowl. Drizzle olive oil over top, sprinkle with parsley and garnish with olives.



BAKED DOUGHNUTS  (P) (D)        > Back to Top <

2 packages dry yeast (about 35 grams of fresh, or 2 scant Tablespoons
1/4 cup warm water
1-1/2 cups milk, scalded and cooled
1/2 cup sugar
1 teaspoon salt
1 teaspoon nutmeg
1/4 teaspoon cinnamon (optional)
2 eggs
1/3 cup shortening
4-1/2 cups flour
cinnamon, sugar or sugar glaze for topping

In a large mixer bowl, dissolve yeast in warm water. Add milk, sugar, salt, spice, eggs, shortening and 2 cups flour. Blend 1/2 minute at medium speed, scraping bowl occasionally.

Stir in remaining flour until smooth, scraping sides of bowl. Cover. Let rise in warm place until double (50 to 60 minutes).

Turn dough onto well-floured cloth-covered board; roll around *lightly* to coat with flour. Dough will be soft to handle.

With floured, stockinet-covered rolling pin, gently roll dough about ½ inch thick. Cut with floured 2-1/2 inch doughnut cutter. Lift doughnuts carefully with spatula and place 2 inches apart on greased cookie sheet. Brush doughnuts with melted butter. Cover; let rise until double (about 20 minutes).

Heat oven to 420° F. Bake 8 to 10 minutes or until golden. Immediately brush with melted Margarine or butter and shake in sugar or cinnamon or spread with glaze. Makes 1-1/2 to 2 dozen doughnuts.

Cinnamon sugar: 1/2 cup sugar and 1/2 teaspoon cinnamon

Creamy glaze: Melt 1/3 cup butter. Blend in 2 cups powdered sugar and 1-1/2 teaspoons vanilla. Stir in 4 to 6 Tablespoons water, one at a time, until melted glaze is of proper consistency.

It's true; the dough does not have to be kneaded. This gives an extremely light and loose dough. I did not use a cloth or stockinet; a floured surface and floured rolling pin were sufficient. With the dough so light, a feather touch rolls it out. Nonetheless, the doughnuts rolled out from the "scraps" of dough did come out thicker and nicer.

I did not brush them with butter either before or after baking, with no apparent harm (since I was using glaze instead of cinnamon sugar). As far as the glaze is concerned, I went for a thinner version and simply dunked each doughnut in it.

Final verdict: They may look a bit like bagels, but they taste as doughnuts should.



BEET LATKES (D)        > Back to Top <

1 cup beets finely chopped
4 large egg yolks, beaten
3 Tablespoons heavy cream or undiluted evaporated milk
2 Tablespoons cornstarch
1/2 teaspoon sugar
1/2 teaspoon ground nutmeg
1 teaspoon salt

Combine all ingredients in a mixing bowl.  Fry in heavy skillet (in oil) Serve with marmalade. Apple sauce or sour cream would work too.



BIMUELOS  (P)        > Back to Top <

1 yeast cake
1 cup warm water
1/6 cup soft margarine
1/4 teaspoon salt
Flour (enough to make a soft dough)


2 Tablespoons orange juice
2 cups water
Pinch sugar
1 Tablespoon brandy

Combine 1 yeast cake and 1 cup warm water until yeast puffs up to surface. Add 1/6 cup soft margarine, and 1/4 teaspoon salt. Add enough flour gradually to make a soft dough. Let stand in warm place for 3 hours.

Drop by spoonful in hot oil about 1/4-inch  in depth. Fry to golden brown on both sides. They should puff up into irregular shapes. Drain on paper lined colander. Serve hot, dipped in Orange syrup.

ORANGE SYRUP: Combine all ingredients. Simmer for 15 minutes.



BRAIN LATKES (F)        > Back to Top <

1 pair calf's brains
1 egg
1 teaspoon grated onion
salt, pepper to taste
Matzo meal, about 1/4 cup
2 tablespoons oil

If brains are frozen, defrost first. Blanch by dropping into boiling salted water containing 1 Tablespoon vinegar for each 2 cups of water. Cook 3 minutes. Remove, pull off outer skin with sharp knife. Mash brains with wooden spoon. Add egg, onion, seasonings and matzo meal. Blend well forming paste. Heat oil in skillet, add mixture by spoonfuls, fry until crisp and golden on each side.

Makes about 12 latkes.



BUTTER COOKIE DREIDELS       > Back to Top <

2-1/4 cups all-purpose flour lightly sprinkled into measuring cup
1/4 teaspoon salt
1/2 cup sugar
1/2 cup chilled unsalted butter or frozen unsalted pareve margarine
1 teaspoon vanilla extract
1 tablespoon water
1 large egg

1-1/2 cups powdered sugar
2 tablespoons skim milk, or water
1 teaspoon clear imitation vanilla extract, to keep icing white sprinkles, jimmies (optional)
food coloring

Preheat the oven to 350° F, with racks in the middle and lower third of the oven. Have two nonstick cookie sheets available.

Place the flour, salt, and sugar in a food processor bowl. Process for a few seconds to mix the dry ingredients.

Cut the butter into 1/2-inch chunks and scatter on top of the flour. Pulse-process until the butter is cut into the flour so that the mixture looks like coarse meal.

In a small bowl, combine the vanilla extract, water, and egg. Whisk lightly to blend. With the processor running, add the egg mixture through the feed tube. Continue to process until the dough just starts to clump together. If the dough is too dry to come together, add more water, 1 teaspoon at a time. The dough won't ball up in the bowl, but it should start to clump, and should come into a ball with the heat of your hands as you push it together. Wrap the dough in plastic wrap and let it rest for 15 minutes.

Roll the dough (I like to roll in a floured jumbo zip top bag) to a scant 1/8 inch thick. Cut with a dreidel-shaped cookie cutter, and place on the cookie sheets. Bake for 5 minutes, switch the cookie sheets top to bottom, and bake another 4 to 7 minutes, until the edges are just starting to brown. Remove the cookies from the pan, and cool them on a wire rack.

For the icing, sift the powdered sugar Into a medium bowl. Whisk in the milk and vanilla until smooth. The icing should be very thick but thin enough to spread. If it is not thin enough, add more milk by the 1/2 teaspoonful until the icing is the right consistency. Spread the cookies with icing (a small decorating spatula works best). If you are going to use sprinkles, sprinkle them on while the icing is still wet so they will stick well. If not using sprinkles, let the icing dry. Add color to the remaining icing (I like to use a rich blue) and paint on the dreidel letters using a fine artist's brush. For a great-looking accent, sprinkle small, fine sprinkles, such as multicolored tiny balls, on the wet lettering (larger sprinkles, such as chocolate sticks, will obscure the letters). If you prefer, the dreidel letters can be painted on un-iced cookies. In all cases, let the decorations dry before storing the cookies. Cookies can be made 1 day ahead, or frozen for up to 3 months.

Makes about 50 cookies



CAKE DOUGHNUTS (D)        > Back to Top <

2 eggs
2/3 cup sugar
1 teaspoon vanilla
3-1/4 flour
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
2/3 cup milk
1/2 stick butter -- melted
Vegetable oil -- for deep-frying
Honey or Chocolate Glaze (recipes follow)
or confectioners' sugar or cinnamon-sugar

In a large mixing bowl beat eggs, sugar and vanilla until thick and smooth. In another bowl combine flour, baking powder, spices and salt. Whisk together milk and butter. Add flour mixture and milk mixture alternately to egg mixture, in about 3 additions of each, stirring to form a firm dough. Roll out dough 1/2- inch thick. Use a doughnut cutter or 3-inch biscuit cutters to cut out doughnut shapes.

Heat oil in a deep-fryer to 360° F. Fry doughnuts, in batches, turning them several times, until golden all over. Using a slotted spoon remove doughnuts to a rack set over a baking sheet to drain. If using Honey Glaze, immediately spoon over hot doughnuts, letting excess drain onto sheet below.; if using Chocolate Glaze, allow doughnuts to cool slightly first. Or let doughnuts cool and dredge in confectioners' sugar or cinnamon-sugar.

Yield: 1-1/2 dozen Doughnuts


4 ounces semisweet chocolate, chopped
3 tablespoons butter
1-1/2 cups sifted confectioners' sugar

In heavy-based saucepan or in top of double boiler, melt chocolate with butter. Whisk in sugar, a little at a time. Whisk in about 3 tablespoons water to thin sauce to glazing consistency. Use immediately or keep warm until ready to use.

Yield: enough to glaze about 1-1/2 Dozen Doughnuts


1/2 cup confectioners' sugar
1/2 cup honey
1/2 teaspoon vanilla

In a mixing bowl whisk sugar with honey and vanilla to a maple sugar consistency. Add about 3 tablespoonfuls hot water, a spoonful at a time, until thinned to glazing consistency.

Yield: enough to glaze about 1-1/2 Dozen Doughnuts



CALCUTTA FRIED PANTRAS (P)       > Back to Top <

3 tablespoons vegetable oil
2 medium onions, chopped (approx. 1 cup)
1-1/2 pounds ground beef or chicken
3 tablespoons chopped fresh cilantro or parsley
3/4 teaspoon  turmeric
3/4 teaspoon fresh ginger, grated (optional)
1/2 teaspoon salt (or to taste)
ground black pepper to taste

2 cups water
2 large eggs, lightly beaten
1/2 teaspoon salt
1-1/2 cups all-purpose flour
vegetable oil for frying

To make filling, heat oil in a large skillet over medium-low heat. Add onions and sauté until soft and translucent, approximately 15 to 20 minutes. Add beef and remaining ingredients. Cook until meat loses its pink color and most of the liquid evaporates. Let cool.

To make crepes: Whisk together water, eggs, and salt. Gradually whisk in the flour to make a smooth, thin batter with consistency of heavy cream. Strain if there are any lumps.  Cover and let stand in refrigerator for 2 hours or up to 2 days.

To cook crepes: Heat a heavy 6-inch skillet over medium heat. Brush lightly with oil. Pour in 2 tablespoons batter and tilt until batter just coats the bottom. Cook until edges begin to brown, about 1 minute, then flip crepe onto a piece of waxed paper. Repeat with remaining batter. This will make approximately 16 crepes. They can be stored in the refrigerator for up to 4 days or frozen for up to 2 months. Return to room temperature before assembling.

To assemble: Place a crepe, browned side up, on a flat surface and place a heaping tablespoon of filling near one end. Fold end edge over filling, then fold over about 1/2 of the sides. Roll up like a cigar.

Deep fry in about 1 inch of hot oil or fry in a thin layer of oil in a skillet until golden brown on all sides. Drain on paper towels. Serve immediately.



CANDLE CUPCAKES (D)       > Back to Top <

14 cream-filled chocolate sandwich cookies
3 Tablespoons unsalted butter
1 pint chocolate ice cream, or frozen yogurt
fresh raspberries, for garnish

To make the crust, whirl 12 of the cookies in a food processor until ground very fine. Melt the butter in a small saucepan or microwave and mix well with the cookies.

Put one paper cupcake liner in each muffin mold. Using your fingers, press some of the cookie-butter mixture along the bottom and up the sides of each mold. Try to get the cookie mixture pressed together as smoothly and evenly as you can. Remove the ice cream or frozen yogurt from the freezer and let it soften slightly for a few minutes, then spoon it into the cookie molds, pressing down until smooth. Fill the molds with the ice cream or frozen yogurt.

Place the filled tins in the freezer until they hold together well, about 3 hours or until you're ready to use them.

Insert a Hanukkah candle into the center of each cupcake. Refreeze until very solid in the tins, and wrap well. (You can even do this a week ahead.) When ready to make your menorah, remove the tins from  he freezer, then carefully remove each cupcake, with its liner, from the tins.

Arrange the menorah as you wish -- in a row or a circle, but make sure to elevate the shammas by placing it on the remaining two sandwich cookies. Then immediately light the candles and say the blessings. Of course, this doesn't take the place of the real menorah. Be sure to blow out the candles before the ice cream gets soft!



CANDY DREIDEL (D)        > Back to Top <

1 marshmallow
1 toothpick*
1 Hershey's kiss

Child: Thread the toothpick through the marshmallow. Add the kiss to the end. Eat it, don't spin it!

Makes 1 Edible Dreidel.

*Use a small piece from a licorice string to make this totally edible, along with eliminating any hazards with the toothpick for little children.




3 medium eggplants, peeled and cubed
1 cup extra-virgin olive oil
2 onions, sliced
2 stalks celery, sliced
5 tomatoes, peeled, seeded and diced (Substitute Pomi brand if fresh tomatoes are less than best quality)
1/2 cup chopped pitted black olives (Mediterranean type)
1/4 cup capers
1 tablespoon red wine vinegar
1 tablespoon sugar
2 tablespoons minced fresh basil

Place the eggplants in a colander and sprinkle with 1 tablespoon salt. Let sit for 1 hour to let them drain their bitter juices. Heat the olive oil until it is very hot.  Gently squeeze the eggplant dry and blot with paper towels; fry until golden all over, turning often. Remove with a slotted spoon and place in a serving bowl.  Add the onion and celery to the olive oil, and cook until crisp-tender about 5 minutes.  Stir in the tomatoes, olives, capers, vinegar, sugar, salt and pepper. Cook over medium heat for 5 minutes.  Pour over the eggplants in the bowl.  Add the basil and stir gently.  Serve at room temperature.



CAPONATA ALLA GIUDIA 2 (P)       > Back to Top <

2 pounds (1 kilogram) eggplants, peeled and cubed
1 large onion, chopped
olive oil
2 or 3 garlic cloves, finely chopped
1-1/2 pounds (750 grams) tomatoes, peeled and chopped
3 celery stalks with leaves, cut into 1/2-inch (1-cm) slices
4 to 6 tablespoons wine vinegar
1-1/2 to 3 tablespoons sugar
4 ounces (100 grams) green olives, pitted and cut in half
2 tablespoons capers

Cut the eggplants into 3/4-inch (2-cm) cubes.  Sprinkle with salt and leave to drain in a colander for an hour.

Fry the onion in 4 tablespoon oil until golden.  Then add the garlic and when the aroma rises, add the tomatoes, celery, vinegar, and sugar (for the latter two ingredients, start with the lesser quantities and add more at the end to taste), salt and pepper, olives, and capers.  Simmer about 15 to 20 minutes.  Serve cold, garnished, if you like with quartered hard-boiled eggs.



CARIBBEAN BONIATO LATKES  (D) (P)       > Back to Top <

1/2 large boniato or yam, peeled, about 3/4 pound (available in Latin American stores)
1/2 medium Spanish onion
2 large eggs, lightly beaten
1/2 teaspoon grated orange zest
1/4 teaspoon ground cumin
1 teaspoon kosher salt or to taste
Freshly ground black pepper
1/4 teaspoon ground ginger
2 Tablespoons fresh cilantro, chopped
1/8 teaspoon crushed dried hot peppers
2 teaspoons matzo meal
Peanut or vegetable oil for frying
1/2 cup sour cream
3 to 4 green onions, chopped

Grate together boniato and onion on large holes of grater into bowl. Stir in eggs until well blended. Add orange zest, cumin, salt, pepper to taste, ginger, cilantro, hot peppers and matzo meal and stir to mix.

In large, heavy skillet, heat about 1/2-inch oil over medium to high heat. Drop heaping tablespoons of boniato mixture into oil. Press batter down in center with wooden spoon. Do not crowd skillet. Fry pancakes until golden brown on 1 side, about 4 minutes. Turn and brown other side, 2 to 3 minutes. Drain on paper towels and keep warm.

Mix sour cream and green onions in small glass bowl. Serve with hot latkes.

Makes 8 pancakes.



CARROT ALMOND LATKES (P)        > Back to Top <

4 large carrots, grated
1/2 cup blanched almonds, finely grated
2 eggs
1/2 cup flour
1/2 teaspoon vanilla
3 tablespoons sugar
vegetable oil for frying
powdered sugar for serving

In a large bowl, mix all but  the last two ingredients.

Heat vegetable oil in a skillet over medium flame. Scoop out a tablespoon of the mixture and drop into the oil. Flatten the batter. Cook until golden and flip to the other side. Continue cooking until both sides are brown, approximately 12 minutes.

Drain on paper towels. Sprinkle with powdered sugar for serving.

Note: If possible, cook the latkes simultaneously in two skillets.



CARROT and PARSNIP LATKES (P)        > Back to Top <

2 medium Carrots, peeled and grated Coarsely
5 small Parsnips, peeled and grated Coarsely
1/4 cup  Matzo meal; OR Flour
2 large Eggs, beaten
1 teaspoon Minced chives or scallion
1 teaspoon Chopped parsley
Salt and pepper to taste
Peanut oil for frying

Toss the carrots and parsnips with the flour, add the eggs, chives, parsley and salt and pepper to taste. Mix until evenly moistened.

Heat 1/4-inch of peanut oil in a sauté pan until it is barely smoking. Drop in the batter by tablespoons and flatten. Fry over medium heat until brown on both sides.




1 (12-ounce) package fresh pineapple chunks, with juice
1 tablespoon cornstarch
1 pound carrots, peeled and sliced 1/2 inch thick
1 cup water
Dash salt
2 tablespoons honey
1 tablespoon minced ginger root
1 (8-ounce) can sliced water chestnuts, rinsed and drained

Mix 2 tablespoons juice from pineapple chunks with cornstarch in cup.

Combine carrots with water and salt in medium saucepan. Bring to boil. Cover and cook over low heat until just tender, 10 to 12 minutes. Remove carrots with slotted spoon and set aside.

Add honey and ginger to carrot cooking liquid and bring to simmer, stirring. Mix cornstarch solution to blend and stir into simmering liquid. Cook over medium-low heat, stirring, until sauce comes to simmer and thickens.

Gently stir in reserved carrots, water chestnuts and pineapple chunks and heat until bubbling. Serve hot.

Makes 4 servings.

Notes: Pair carrots with fresh pineapple instead of the usual prunes and accent the dish with ginger root and water chestnuts. If you have dried cranberries on hand, stir in 1/4 cup at the last moment for a colorful, tasty addition. Tzimmes often has oil or margarine, but I prefer to leave it fat-free. The savory-sweet stove-top casserole makes a marvelous companion for roast turkey or chicken.



CARROT LATKES  (P)       > Back to Top <

2 green peppers cut into a small dice
1/4 cup oil plus additional for frying
6 medium carrots peeled and quartered
6 eggs
1/2 to 1 cup matzo meal
16 ounces tomato sauce
2 Tablespoons sugar

Sauté the green peppers in 1/4 cup of the oil and set aside. Place 1/2 of the carrots and 3 eggs in the bowl of a food processor. Grate until medium fine. Remove and repeat with the remaining carrots and eggs. The carrot and egg batter should be the consistency of potato pancake batter. Add matzo meal and salt until the batter can be made into pancakes for frying. 

Heat a thin layer of oil in a heavy bottomed skillet and drop batter by the heaping  tablespoonful into the oil. Fry until golden on each side and remove. Drain on  paper towels. Mix the tomato sauce with the peppers, sugar and 1/4 cup water. Pour the sauce over the pancakes and bake uncovered in a 325° F oven for 30 minutes. 

This dish is even better the next day. It also freezes very well.

Makes 6 to 8 servings.



CAULIFLOWER LATKES 1 (P)        > Back to Top <

2 cups Cauliflower;-- cooked
2 Tablespoons Matzo meal
2 Eggs
Salt and pepper

Chop cauliflower. Combine with rest. Form into patties, and fry.



CAULIFLOWER LATKES 2 (P)        > Back to Top <

1 large cauliflower (about 2 pounds)
6 to 7 tablespoons vegetable oil
1 medium onion, finely chopped
6 tablespoons unseasoned bread crumbs
2 large eggs
freshly ground pepper

Cook cauliflower in a large pan of boiling salted water, uncovered, over high heat for about 12 minutes or until very tender.  Meanwhile, heat 2 tablespoons oil in large heavy skillet.  Add onion and cook over medium-low heat about 10 minutes or until soft and golden brown. (Note: Ten minutes seems like a very short time.  It will take closer to 20 to 25 minutes to get as limp and golden as desired when a low heat is used -- and low heat is essential to slightly caramelize the onions.)

Drain cauliflower thoroughly and mash with a fork or chop in a food processor.  There should still be pieces of cauliflower, but no large ones.  Add bread crumbs, eggs, fried onion, and salt and pepper.

Wipe pan used to fry onion, add 4 tablespoons oil, and heat it.  Take 1 heaping tablespoon cauliflower mixture in your hand and press to make it compact.  Flatten it to a cake about 1/2-inch thick.  Add cauliflower patty to pan.  Make 4 or 5 more cakes and add them.  Fry over medium heat about 3 minutes on each side or until brown.  Turn carefully with a wide pancake turner.  Drain on paper towels.  Keep warm by placing in a 300° F oven with door ajar while frying rest.  Add more oil if pan becomes dry.

Serve plain or with sour cream.



CAULIFLOWER LATKES 3 (P)      > Back to Top <

1 head cauliflower
1 onion, minced
1/3 cup matzo meal
2 large eggs, lightly beaten
Salt and pepper
1/2 teaspoon salt
Vegetable oil for frying

Preheat the oven to 200° F. Bring a large pot of salted water to a boil on the stovetop. Meanwhile, break the cauliflower into small florets and chop the stems into chunks. Cook for 15 minutes in boiling water, or until cauliflower is soft and cooked through, but not mushy. Drain and plunge into a cold water bath to stop cooking. In a food processor using the steel "S" attachment, process the cauliflower until it's a coarse puree (You can also use a potato masher for this step.) Transfer to a medium-size bowl.

Separately, heat 2 tablespoons oil in a small skillet and sauté the onion until soft. Remove from the skillet and add to the cauliflower mixture.

Add the eggs, matzo meal, and salt and pepper to taste to the cauliflower and onion mixture, adding more matzo meal to bind the mixture if necessary.

In a large skillet, heat about 1/2 cup oil (to a depth of 1/4 to 1/2 inch) until a small drop of batter sizzles upon contact. Spoon 1/4 cup batter into the pan for each pancake, then fry for four minutes or until golden brown on each side.

After each batch is fried, remove the latkes to the oven to keep warm until serving. Serve hot, with a sprinkle of hot paprika if desired.



CAULIFLOWER POTATO LATKES  (P) (D)       > Back to Top <

1 cup cauliflower florets
1-1/2 cups mashed potatoes
3 tablespoons matzoh meal
2 teaspoons minced garlic
1 teaspoon salt
1/4 teaspoon white pepper
1 egg, beaten
2 tablespoons kasha
4 to 6 tablespoons margarine or butter

In a large pot of salted boiling water, cook cauliflower until it is very soft, 10 to 15 minutes. Drain and pat dry.

In a mixing bowl, mash cauliflower to small bits with a fork. Add mashed potatoes, matzoh meal, garlic, salt, pepper, and egg. Blend thoroughly.

Shape into 12 patties 3 inches in diameter and about 1/2 inch thick. Sprinkle with kasha, pressing into both sides.

Melt 3 tablespoons butter in a large skillet over medium-high heat. Fry latkes in batches, adding more butter as necessary, until they are browned and crust is crisp, about 3 minutes per side. Drain on paper towels. Serve hot.



CHALLAH LATKES (D)        > Back to Top <

8 slices Challah (egg bread), 3/4 to1-inch thick
3 Eggs; lightly beaten
Powdered sugar
3/4 cup Milk
1 Tablespoon Grated orange zest
Oil for frying
Orange marmalade

Using 2-1/2- to 3-inch round cookie cutter, cut each slice of bread into a round. In large bowl combine eggs, 1 tablespoon powdered sugar, milk and orange zest. Place each slice of bread in egg mixture and let soak on both sides.

In large nonstick skillet heat oil over medium-high heat. Using metal spatula, carefully transfer bread rounds into skillet and fry bread until golden brown on both sides and egg mixture is cooked, about 5 minutes. Arrange on heated serving plates, sprinkle with powdered sugar and top with a spoonful of orange marmalade.

Makes 8 latkes.



CHANUKAH COOKIES (P) (D)       > Back to Top <

1/4 pound soft butter or margarine
1/2 cup sugar
2 egg yolks
1 teaspoon orange juice
1 teaspoon vanilla
1-1/2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt

Cream butter and sugar. Add egg yolks, mix again. Add orange juice and vanilla; mix until smooth. Add dry ingredients and mix. Roll dough and cut into holiday shapes. Bake at 350° F for 10-12 minutes until edges are brown.




2-1/2 cups flour
1 teaspoon vanilla
2 cups hot milk
rind of 1 lemon or orange
2 packages dry yeast
1/2 cup butter
1/4 cup lukewarm milk
jam for filling
6 egg yolks
oil for frying
2/3 cup sugar
icing sugar

Sift one cup of flour into the hot milk and beat until smooth, then allow to cool.  Dissolve the yeast in the lukewarm milk, add to the flour mixture, and set aside for about half an hour.  Mix the egg yolks and sugar with the vanilla and rind, and add to the dough.  Add the remaining flour and the butter and knead.

Allow to rise until double in bulk (about 45 minutes).  Roll out on a floured board to a thickness of 1/2 inch, and cut into rounds.  Put a teaspoon of jam in the center of one round, and cover it with another round.  Press the edges together and allow to rise again in a warm place.

Fry in hot oil, drain, and dust with icing sugar.



CHANUKAH DREIDEL COOKIES (P) (D)      > Back to Top <

1/2 cup butter or vegetable shortening
1 cup sugar
1 egg1 tsp. grated orange peel
2 Tablespoons orange juice
1 cup ground Brazil nuts
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon almond flavoring

Cream together butter or shortening and sugar until light and fluffy. Stir in egg, orange peel, orange juice, and Brazil nuts. Sift together flour, baking powder, and salt. Add to the creamed mixture. Mix well. Stir in almond flavoring. Chill several hours. Roll out dough 1/8-inch thick on a lightly floured board. Cut into "dreidel" shapes. Bake on ungreased cookie sheets in a moderate oven, 375° F for 8 to 10 minutes.

If using 2 inch cookie cutters, makes about 5 dozen cookies.



CHANUKAH FRITTERS (D)       > Back to Top <

1 cup cottage cheese
1 egg, well beaten
1/4 cup milk
1 cup flour
2 tsp. baking powder
1/2 teaspoon salt
1 teaspoon sugar (optional)
oil for frying

Combine cottage cheese and egg, then beat until well blended. Stir in milk. In a separate bowl, sift together flour, baking powder, salt and sugar, if desired. Add dry ingredients to wet ones and stir lightly.

Drop by tablespoonfuls into a deep pot of hot oil. (Please protect yourself against splattering oil) Fry until brown, 2 to 4 minutes. Drain on absorbent paper towels. Serve immediately with jam and sour cream. Recipe may be doubled.

Makes about 10 fritters



CHANUKAH LATKES (P)       > Back to Top <

5 large potatoes, peeled
1 large onion
3 eggs
1/3 cup flour
1 teaspoon Salt
1/4 teaspoon pepper
3/4 cup oil for frying

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 1/2 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.

Makes 4 to 6 servings.



CHANUKAH NUTS (P)       > Back to Top <

1 cup brown sugar, firmly packed
1/2 cup sugar
1/2 cup sour cream
2-1/2 cups walnuts, halved
1 teaspoon vanilla

Combine the sugars with the sour cream. Simmer, stirring, 2 to 3 minutes until the sugars are dissolved. Boil gently until it reaches a soft-ball stage or until it is about 235° F on a candy thermometer. Remove from the heat. Add in the nuts and vanilla. Stir until the mixture starts to crystallize. Separate into 1 inch clusters, spread on wax paper to cool.

NOTE: Can be used in frosting for a layer cake or as a topping for pudding or ice cream when coarsely chopped.




3 eggs
1 cup sugar
3/4 cup oil
Juice and rind of 1 orange
4 cups flour
1/4 cup poppy seeds
2 teaspoons baking powder

Beat eggs.  Add sugar, oil, orange rind, and juice.  Stir in dry ingredients.  Roll out thin and cut into desired shapes.  Bake at 350° F. Check after 10 minutes. Remove when browned.



CHANUKAH PUDDING (P)       > Back to Top <

1/2 cup margarine
1/2 cup soft brown sugar
1 cup all-purpose flour
pinch salt
pinch nutmeg
pinch allspice
2 eggs, beaten
grated rind and juice of 1 orange
2 Tablespoons brandy
4 Tablespoons Guinness (stout) or ale
1 small apple, peeled, cored and grated
1-1/3 cups fresh white breadcrumbs
1/2 cup blanched and chopped almonds
1-1/2 cups currants
1-1/2 cups golden raisins

Melt the margarine and sugar together and sift flour with the salt and spices. Place all the ingredients in a bowl and beat with a spoon until thoroughly mixed (about 3 minutes). Place mixture in a greased 7-inch pudding basin. Cover with a double thickness of silicone paper and then with foil. Steam for 6 hours. To reheat, steam or boil for 4 more hours.

Makes 10 to 12 servings.



CHEESE BLINTZES (D)       > Back to Top <

1 pound dry cottage cheese, creamed well with
1 beaten egg
1/2 teaspoon salt
Sugar & cinnamon if desired

2 eggs
3/4 cup sifted flour
1/2 cup milk
Pinch of salt

Beat eggs.
Add milk and then flour, beating until smooth. Drop in frying pan a tablespoon at a time. When done on bottom, loosen around edges if necessary and turn out on a plate. Place about a tablespoon of cheese in each omelet and roll, fastening with toothpicks if necessary.

Brown in butter in skillet. To get thin omelet, let skillet cool before placing batter in it.

Makes 1 dozen small blintzes. Serve with sour cream.



CHEESE LATKES1 (D)       > Back to Top <

1 (15-ounce) container part-skim ricotta cheese
4 large eggs
About 1/4 cup all-purpose flour or matzo meal
2 tablespoons butter, melted
1 to 2 tablespoons honey
1/2 teaspoon vanilla extract
1/2 teaspoon salt
Vegetable oil for frying

In food processor with steel blade, puree ricotta, eggs, flour or matzo meal, melted butter, honey, vanilla and salt until smooth.

Heat large nonstick skillet or griddle over medium heat and coat with about 2 tablespoons oil. Drop in batter by tablespoonfuls, smoothing with spoon into a small circle. When bubbles have formed all over the top, about 3 minutes, turn carefully with spatula.

Continue frying until golden brown, about 3 minutes. Keep cooked pancakes warm in 200° F oven until all pancakes are cooked. Serve immediately.

Makes about 30 small pancakes



CHEESE LATKES 2 (D)       > Back to Top <

1/2 cup Soft cream cheese; (4 ounces)
2 Eggs; separated
1/2 cup Flour
1 Tablespoon Sugar
1 cup Cottage cheese
1/2 teaspoon Salt
Cinnamon; to taste

Mix cream cheese with yolks. Add sugar and cottage cheese. Add flour, a little at a time, and mix well. Beat whites until stiff, and fold into cheese mixture. Heat oil in pan and drop by spoonfuls into oil. Fry until brown, turn once. Serve with sour cream or apple sauce.

Makes 30 latkes. May be frozen.



CHEESE LATKES 3 (D)       > Back to Top <

3 eggs
1 cup milk
1 cup cottage cheese, drained
1-1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
5 Tablespoons sugar
1 teaspoon vanilla extract
1/2 cup oil for frying

Place all the ingredients except oil together in a large bowl. Mix until smooth.

Heat 1/2 cup oil in a skillet. Using a large spoon, drop the batter into hot oil. Fry 2 to 3 minutes on each side, until lightly browned. Continue until batter is used up, adding oil when necessary.

The latkes may be served topped with sour cream, applesauce, or maple syrup.



CHEESE LATKES JUDITH'S 1 (D)       > Back to Top <

1 potato, Idaho small, boiled (3 to 4 ounces) peeled
1 Tablespoon butter
1/2 pound farmer cheese
2 Tablespoons flour
2 egg yolks large
(see note for sweet version)
2 egg whites large
1/4 teaspoon cream of tartar or salt
1/2 teaspoon salt (up to 1 teaspoon for taste)
1/4 teaspoon pepper white
butter to fry
coarse salt in a dish
sour cream
Sweet Wine of your choice
Grape Juice for the children.

In a 2-quart bowl with a flat bottom mash the hot peeled boiled potato and butter, using a hand masher. Add the farmer cheese and mash some more until uniform. Then add egg yolks and mix smooth. (When you separate the eggs, put the egg whites into a bowl large enough to beat them in. Be sure the bowl and beater are free of any grease, as it would spoil the whites for beating.) I add the yolks at this point so as to allow the cheese to cool the potato. (If you are making the sweet version, add the sugar, cinnamon and vanilla along with the flour.) Add the flour and mix smooth and uniform.

Beat the egg whites to soft peaks, add the cream of tartar or salt, and continue beating till medium peaks.

Stir 1/3 of the egg whites into the cheese mixture to soften it. Then fold the remaining egg whites into the cheese mixture.

This should give you a mixture that is firm enough to fry. Set a non stick electric frying pan to 325° F or use a low to medium flame. Add a tablespoon of butter to the pan, let it melt and cover the bottom of the pan. Drop rounded tablespoons of the batter onto the pan, using 2 tablespoons, one to lift and one to push off the dough. . It will be like a soft cookie dough that holds it shape when dropped. Let the bottom fry without touching the pancake or trying to flatten it. Take your time. When a nice skin has developed on one side, turn it over gently using a spatula and a fork, and gently pat down the top of the pancake to spread it a little. These should be the size of a silver dollar pancake (3/8-inch x 2-inch). Fry on both sides in butter. Use the first pancake as a test for seasoning. They are somewhat bland, so I suggest that you see the following note. They are also very tender, and a trifle hard to handle compared to flour or potato pancakes, but you will catch right on.

Note: Sweet version.
You can also make these sweet. Add 1 to 2 Tablespoons sugar and a few drops of vanilla extract, and a shake or two of cinnamon after the yolks. It ruins the Judith story, but the kids will like them better.

Note: Farmer Cheese.
Farmer Cheese is a dry loaf of curds. It is dry enough to pick up in the hands, much dryer than cottage cheese. Often it is in the Deli Section instead of the Dairy Case. If you put regular (not creamed) cottage cheese in a strainer you can get some of the liquid out by pressing gently. If the mix turns out too loose, bind it with a little more flour or dry baby rice cereal.  

Serving Size: About 15 Silver Dollar size

"To celebrate Chanukah, potato latkes are all wrong, from a historical point of view! You should eat cheese latkes. There are a number of versions of this story but in the main, a virtuous Jewish Widow, Judith pretended to seduce the Assyrian General, by feeding him "cheesecakes" which may have been salty, as he drank lots of wine and fell asleep. Then she cut off his head, thus saving her people from the enemy. The accuracy of the history on this is real shaky, but never mind, that's the custom.

"So I trotted out an old Polish recipe for cheese latkes and tested it for lunch. I present it in a slightly salty version, fried in oil, to keep the tradition intact, and a sweet version, in butter, that is more tasty. You serve them with a little dish of salt, sweet wine or grape juice for the children, and tell the story of how Judith, one of the great Jewish heroines, who like Esther saved her people by a brave act. The kids can taste the salt to see how it makes them thirsty, and drink some grape juice."
--Prof. Steve Holzinger



CHEESE LATKES JUDITH'S 2 (D)       > Back to Top <

3 Eggs; well beaten
1 cup Milk
1 cup Dry Pot Cheese
1 cup Flour
1 teaspoon Baking Powder
1/2 teaspoon Salt

To the beaten eggs, add milk and cheese.  Sift the dry ingredients together and stir into the eggs.  Blend to smoothness. Drop by spoonfuls into hot fat in the frying pan. Cook to delicate brown on both sides. Serve with syrup or jam.




1 cup Hoop cheese or farmers cheese
3 Eggs
1 cup Flour
3 Tablespoons Sugar
3/4 cup Milk
1/2 teaspoon Salt
3/4 cup Golden raisins, plumped in, apple juice
Oil for frying


1-1/2 cups Concord Grape Wine
1/2 cup Sugar
1 Tablespoon Grated orange zest

In large bowl of electric mixer beat hoop cheese until smooth. Add eggs, flour, sugar, milk and salt. Blend well. Fold in raisins.

In large, heavy, skillet heat 1/4-inch oil over medium heat. Spoon hoop cheese mixture by tablespoon into hot oil and fry each latke until golden brown on both sides.

Drain on paper towels, Serve with Concord Grape Wine Sauce.

Makes about 24 latkes.

CONCORD GRAPE WINE SAUCE - In heavy skillet bring wine and sugar to boil, stirring until sugar dissolves. Add zest and simmer until sauce is reduced by third. Makes about 1-1/3 cups. Serve hot or cold.



CHEESE LATKES 4 (D)       > Back to Top <

4 Eggs
1 Tablespoon Sugar
8 ounces Farmer cheese (1 cup)
3 Tablespoons Butter; melted
1/2 teaspoon Vanilla extract
1 Tablespoon Salt
1/3 cup Matzo meal (1/3 to 1/2 cup)
Vegetable oil or Butter or Margarine for frying

Beat eggs and sugar for a few minutes until pale and increased somewhat in volume. Beat in farmer cheese. Add butter, vanilla extract and salt. Slowly stir in enough matzo meal to make a batter that holds together.

In a heavy skillet, heat 1/4-inch of oil (or butter or margarine). Drop the batter by tablespoonsful into the hot oil. Flatten the pancakes slightly with the back of the spoon. Fry for 3 to 4 minutes on the first side; flip and fry the second side for about 3 minutes. Don't crowd the pan and add more fat to the skillet as needed. Drain latkes on paper towels and serve sprinkled with cinnamon. Pass sour cream and/or jam separately. These can be served for lunch or supper main course during Passover week, or as a dessert after any meal. For a main course, precede it with a big salad or a large steamed, braised artichoke.



CHESTNUT FLOUR LATKES (P)       > Back to Top <
Pizzarelle di Farina Dolce

3 cups chestnut flour
1/2 teaspoon salt
1/3 cup pinoli (pine nuts)
1/2 cup dark seedless raisins
1 cup cold water
3 eggs slightly beaten
Vegetable oil for frying
1 cup; heavy cream whipped (optional)

Sift chestnut flour and salt together . Add pinoli, raisins and water and stir until you have a thick batter.  Add eggs and mix well. Heat 1/3 cup oil in a medium skillet.  Drop the mixture by the Tablespoon  and fry until brown ed on both sides. Transfer to paper towels to drain.  Add a Tablespoon of oil to the batter if it gets too thick. Serve with whipped cream if desired.

Makes about 24 pancakes.



CHESTNUTS, SWEET & SOUR (P)       > Back to Top <

1/2 pound dried or 1 pound fresh chestnuts
2 cups sugar
2 lemons
1 small orange
4 whole cloves
3 inch length cinnamon stick
root ginger
1/4 teaspoon ground ginger
1/2 cup raisins
nuts (optional)

If dried chestnuts are used, wash well, cover with cold water, and soak overnight. Simmer in the same water until tender. Drain liquid into saucepan and measure, adding water to make 4 cups (1 quart).

If fresh chestnuts are used, roast in oven and remove shell. Or, slit the shell of the raw chestnuts, cover with water, and simmer for about 5-8 minutes. Then remove shell and skin.

For the sauce, start with four cups of the liquid that was used in cooking the chestnuts. Add sugar. Trim yellow skin from lemons and orange, cutting into thin slivers. Add to liquid. Add juice of one lemon.

Slice one lemon and orange very thin and add. Add spices, shaving little curls from the ginger root for the syrup. Bring all to boiling over moderate heat. Add chestnuts and raisins.

Simmer, covered, over low heat for about an hour--until the sauce is rich, and the chestnuts are done.  Add more water during cooking, keeping the sauce rich, but not too thick.

Add nuts, if you are using them, near the end of the cooking. 

Makes about 1 quart.



CHICKEN FRIED FOR HANUKKAH 1 (F)        > Back to Top <
Pollo Fritto per Chanuka

1 frying chicken, cut into pieces
1-1/2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg or cinnamon
1/2 teaspoon garlic salt
Juice of lemon
Olive oil
1/2 cup flour
2 eggs - slightly beaten
1 lemon - cut in 6 wedges

Sprinkle pieces evenly with salt, pepper, nutmeg & garlic salt. Place in a bowl with lemon juice & 2 Tablespoons olive oil - set aside in refrigerator to marinate for several hours or overnight. Toss once in a while to ensure evenness of seasonings.

Heat 1 cup of oil in a large skillet. Roll the chicken pieces in flour, dip in egg, & fry in hot oil over high heat for 1 to 2 minutes. Lower heat & fry

for 15 minutes longer or until pieces are golden, but not brown, on all sides. Serve with lemon wedges & riso coll'uvetta (rice & raisins).

Makes 4 servings.




Boil 1/2 package lasagna noodles until they are al dente. Press out dreidel, menorah, etc. shapes with Chanukah cookie cutters (or if  you're skilled and have a lot of free time, cut them out with a sharp knife). Lay out festive shapes on wax paper.

Combine two pieces of chicken with fresh carrots, onion, soup greens, basil, turnip, leek, parsnip etc. in a large pot of boiling  water and simmer for at least two hours. A good cheat that really increases flavor is to add a bouillon cube and tablespoon of sugar. Right at serving, float the noodles  in each individual bowl of soup.



CHICKEN, FRIED FOR HANUKKAH 2 (F)       > Back to Top <
Pollo Fritto per Chanuka

1 chicken (I used skinless, boneless chicken breasts)
2 cups extra-virgin olive oil
juice of 1 lemon
2 cloves garlic, crushed
2 tablespoons minced Italian parsley
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon Tabasco-type sauce
1 cup flour
2 eggs

extra flour

Cut each breast quarter into bite-sized pieces.  Do the same with each leg quarter. (You will have approximately 24 pieces total).  Dredge the chicken in flour.  Be sure to shake off all the excess.

Combine 2 tablespoons of olive oil, the lemon juice, garlic, parsley, nutmeg, Tabasco, pepper, and cayenne. Add the chicken pieces, turning to coat well.  Refrigerate for 24 hours.

Whisk the flour into the eggs.  Dilute with enough water to make a thin batter and place chicken pieces in it.  Heat the remaining oil until it is moderately hot (about 350° F on a thermometer).  Drop in the chicken pieces and deep-fry until golden and crisp, turning once to ensure even cooking. Remove with a slotted spoon. Drain the chicken in a wire sieve for at least 10 minutes, then pat dry with paper towels...and repeat the patting with fresh paper towels.  Serve immediately.

Makes 6 servings.




2 cups sugar, divided
3 large eggs
1 cup vegetable oil
3-3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
6 ounces semisweet chocolate mini-morsels
1-1/2 teaspoons ground cinnamon

BEAT 1-1/2 cups sugar and eggs at medium speed with an electric mixer until blended. Add oil and next 4 ingredients; beat until blended. Stir in mini-morsels.

DIVIDE dough in half; shape each portion into a 10- x 3-inch log on lightly greased baking sheets. (Dough will be sticky. Shape dough with floured hands, if necessary.)

BAKE at 350° F for 25 to 30 minutes or until lightly browned. Cool slightly; cut diagonally into 3/4-inch-thick slices. COMBINE remaining 1/2 cup sugar and cinnamon; sprinkle over slices. Bake 5 more minutes; cool completely on wire racks.

Makes 36 servings.




1-12 ounces Bag semi-sweet chocolate chips
1 Tablespoon Vegetable oil
1 teaspoon mint extract, perhaps a bit more to taste

*If watched carefully, you can melt the chocolate in a microwave oven.

Place the chips in the top of a double boiler and over simmering water, melt the chips. When they are about halfway melted, add the oil and the extract. Continue to melt the chips, stirring to combine well the chocolate, the oil and the extract.

Remove the mixture from the heat and allow it to cool for about 15 minutes or so, or until the chocolate has started to thicken just a bit.

Place a sheet of parchment paper on a sheet tray, and using a soup spoon, pour coin shaped discs onto the parchment paper. Use all of the chocolate to make "coins".

Allow the coins to harden and then simply peel them off the paper and enjoy.

Note: try other flavors like almond, and vanilla as well.

Makes about 3 dozen.




3 cups flour
1 cup butter
1 cup brown sugar
3 teaspoons vanilla
1/4 cup milk
1 (12-ounce) package chocolate chips
2 Tablespoons shortening
1/4 cup light Karo syrup  (a corn syrup)
2 teaspoons vanilla
powdered sugar

Chop 1/4 of the chocolate chips. Sift flour. Blend butter, brown sugar, and 3 tsp vanilla. Stir in flour, milk, and chopped chips. Shape in 1/2-inch balls. Place on ungreased cookie sheet. Make depression in center of each cookie with thumb. Bake 10 to 12 minutes at 375° F. Roll in powdered sugar.

Combine over hot water the rest of the chips and the shortening. Stir until melted. Remove from heat. Stir in Karo, 2 Tablespoons water, and the 2 teaspoons vanilla. (I usually add some Tuaca, or maybe Amaretto, as well.) Fill each cookie.

Makes about 4 dozen.



CHOCOLATE TRUFFLES (D)       > Back to Top <

1 package (8 ounces) Philadelphia Cream Cheese, softened
3 cups Powdered Sugar
1-1/2 packages (12 ounces) Baker's Semi-Sweet Baking Chocolate, melted
1-1/2 teaspoons Vanilla

Beat Cream Cheese in bowl with wire whisk or Electric Mixer until smooth. Gradually add sugar, beating until well blended.

Add melted chocolate and vanilla. Mix Well. Refrigerate about an hour.

Shape into 1-inch balls. Store in the refrigerator.

Makes about 5 dozen candies.

Variations for creating your own traditions:

Roll balls in blue and white sprinkles, Angel Flake Coconut or ground walnuts.



CHOPPED LIVER  (F)      > Back to Top <

1 pound calves liver, about 3 slices
3 small onions
3 hard boiled eggs
Salt & pepper

Slice and brown onions in shortening.  Then brown liver until done, not too dry.  Grind liver, eggs, onions alternately 2 times.  Add seasoning to taste.



CHOUX FRITTERS (P)              > Back to Top <

1/2 cup butter or margarine
1 cup boiling water
1/4 teaspoon salt
1-3/4 cups flour
4 eggs
4 cups vegetable oil -- (12 ounces)
granulated sugar

Combine butter, boiling water, salt, and flour in a saucepan over moderate heat. Beat mixture vigorously until it leaves sides of pan and forms a ball. Remove from heat and cool slightly. Spoon into a mixer or food processor with a steel blade, and add eggs one at a time, beating well after each addition. When all eggs have been added and mixture is thick, it should hold its shape when lifted with a spoon.

Heat oil to 375° F. Dip a tablespoon first in hot oil, then in batter. Carefully drop tablespoonfuls of batter into hot oil and cook until brown on all sides. Remove from oil with a slotted spoon and drain on paper towels. Sprinkle with sugar and serve hot.




3 pounds Golden delicious apples, quartered and cut into 1/4-inch pieces
1-1/2 cups apple juice
1-1/2 cups cranberries
1/2 cup sugar

Combine all ingredients in heavy large saucepan over high heat. Bring to boil, stirring occasionally. Reduce heat to medium; simmer until apples are very tender and beginning to fall apart about 25 minutes. It can be made 2 days ahead. Cover and chill.




2 pounds sweet or tart cooking apples
1/4 cup (1/2 stick) butter
1 teaspoon fresh lemon juice
1 teaspoon ground cinnamon
4 to 6 tablespoons granulated sugar, or to taste

Peel, halve and core apples. Cut them into thin wedges or slices. Heat butter in large, heavy, deep sauté pan or flameproof casserole. Add apples and sauté over medium-high heat, turning pieces over from time to time, 2 minutes or until they are coated with butter. Add lemon juice. Cover tightly and cook over low heat, stirring often, about 20 minutes or until apples are very tender.

Stir in cinnamon and 4 tablespoons sugar. Cook over medium-high heat, stirring, until mixture is thick and nearly all liquid in pan evaporates. Taste and add more sugar if desired. Heat briefly to dissolve sugar. Serve warm or cold.

Makes 4 to 6 servings.



COCOA KISS COOKIES (D) (P)       > Back to Top <

1 cup (2 sticks) butter or margarine, softened
2/8 cup granulated sugar
1 teaspoon vanilla
1 2/8 cups all-purpose flour
1/4 cup cocoa powder
1 cup coarsely ground pecans or other nuts
1 (9-ounce) package milk-chocolate kisses, unwrapped
Confectioners' sugar (optional)

Cream butter. Gradually add sugar, beating until light and fluffy. Add vanilla; mix well. Add flour and cocoa, mixing well. Stir in nuts. Chill dough at least 2 hours, or until firm.

Wrap 1 tablespoon of dough around each chocolate kiss; roll in your hand to form a ball. Place on ungreased cookie sheet. Bake in a preheated 375° F oven about 12 minutes. Let cool slightly on cookie sheet; remove to wire rack to let cool completely. If desired, dip tops in confectioners' sugar when slightly cool. Can be frozen.

Makes about 4 dozen cookies.



COCONUT FRITTERS (D)        > Back to Top <

2 cups milk
Meat of 2 fresh coconuts
--or-- 2 cups packaged unsweetened coconut, shredded or grated
4 large baking potatoes
1/2 cup flour, sifted
1 teaspoon baking powder
1/4 teaspoon Salt
3 eggs, beaten
1/2 cup butter, melted, for serving

In a saucepan, heat the milk just until bubbles begin to appear at the edges. Remove from the flame and add the coconut meat to the saucepan. Stir once and let the coconut meat sit in the hot milk for 20 minutes.

Strain through a sieve lined with a tea towel or a double layer of muslin and press all of the liquid out of the coconut meat. Reserve the liquid. (The coconut meat may be used in making cookies or other desserts.)

Boil the potatoes in their skins, cool slightly and peel. Mash the potatoes.

Resift the flour together with the baking powder and salt. Beat this mixture into the potatoes, alternately with the eggs.

Add the coconut liquid. Pour this batter into a hot, well-buttered heavy frying pan, turning the pancakes when golden on one side (3 to 4 minutes). Cook until the second side is golden brown.

Serve with the melted butter on the side.

Makes 4 to 6 servings.

It's not clear to me whether the intention is to make one large pancake or to ladle out small portions of batter for smaller ones. Since I haven't made this, I can't offer any enlightenment. I'd be inclined to make small ones.

NOTE: A friend suggested substituting sweetened coconut milk for the milk and coconut. Neither of us has tried it, but this provocative idea would also make the recipe pareve.




4 large baking potatoes (or equivalent amount of Yukon Gold potatoes)
2 large carrots
2 small zucchini
1 medium onion
1 egg
1/4 cup matzah meal
olive oil or vegetable oil for frying
salt and pepper

Grate the potatoes and onions using the grating disk of the food processor. Do not process with the standard blade or in a blender.

Place a colander large enough to hold the grated potato-onion mixture over a pot or bowl. Remove the grated potato-onion mixture from the food processor bowl and put in the colander. Let stand for five minutes.

Press down on the mixture to hasten the draining process. Repeat this pressing step two-three more times at five minute intervals. The ingredients will be ready when the mixture no longer squishes when pressed (in approximately 15 minutes).

Repeat the grating procedure with the zucchini. Place zucchini shreds in their own colander over a bowl to catch the liquid. Let stand five minutes. Sprinkle liberally with salt and toss well. After five minutes, press down on the mixture to hasten the draining process. Repeat this pressing step until the mixture no longer squishes. For added insurance, place the zucchini shreds on a stack of paper towels and blot up any residual moisture.

Grate the carrots.

Combine the shredded and drained potatoes, onion, zucchini with the grated carrots. Add the egg and mix well.

Add the matzah meal a little bit at a time until the mixture just starts to dry out.

Carefully, pour the liquid out of the bowl/pot which was placed under the colander for the potatoes and onions. At the bottom of the bowl, you will find a thick, starchy paste (potato starch). Scrape this paste out of the bowl and add to the potato-carrot-onion-egg mixture, blending well.

Drop by the spoonful into hot oil and fry until golden and crisp on both sides. Drain on paper towels.




1/4 cup extra virgin olive oil
3 large onions, sliced in rings
2 teaspoons pomegranate concentrate (optional)
1/2 cup labneh (strained yogurt)*
1/4 teaspoon ground coriander
Salt and freshly ground pepper to taste
1 bunch fresh cilantro.

Heat oil in nonstick frying pan, and add onions. Reduce heat to low, and cook very slowly, adding a little water if necessary, until onions become golden brown. This may take as long as 30 minutes. The longer you cook, the more flavor in your confit.

Remove onions to a bowl, and add pomegranate concentrate if desired, mixing well.

Place labneh in another bowl. Add coriander and salt and pepper to taste. Place dollop of labneh on each latke, and top it with the confit of onions topped with a fresh sprig of cilantro.

Makes 1 cup confit.



COOKIES IN CHANUKAH SHAPES (P)        > Back to Top <

1 cup margarine
2 eggs
2 Tablespoons orange juice
1 Tablespoon vanilla
1 cup sugar
3 cup flour
1/2 teaspoon baking powder
Chanukah cookie cutters (shaped like menorah, dreidel, candle, ...)

Mix ingredients until not sticky. Wrap in wax paper and chill for at least an hour. Roll out dough until 1/4 to 1/2-inch thick. Cut with Chanukah cookie cutters. Decorate with sprinkles (optional). Place on greased cookie sheet. Bake at 450° F for 6 to 8 minutes or until lightly browned.



CORN AND RED PEPPER LATKES (D)       > Back to Top <

2 roasted red bell peppers
1/2 cup fresh or frozen corn kernels
1 shallot, finely chopped
Olive oil
2 tablespoons butter
Freshly ground black pepper
1 cup whipping cream
1-1/2 cups flour
1 tablespoon baking powder
1 cup milk
3 eggs, separated
2 tablespoons minced chives
8 sprigs cilantro, leaves only

Chop 1 bell pepper into small dice. Set aside. Cut remaining bell pepper in half. Cut 1 half into very thin strips. Mince other half almost to consistency of puree, and set aside.

Sauté corn, diced bell pepper, bell pepper strips and shallot in 1 tablespoon olive oil and butter 2 minutes.  Season with salt and pepper to taste and stir in whipping cream. Simmer over medium-low heat 15 minutes. Set aside.

Sift flour, baking powder and 1 teaspoon salt into bowl. Stir in milk and egg yolks. Beat egg whites until they form soft peaks, then fold into egg yolk mixture. Fold in reserved minced peppers.

Lightly brush skillet with olive oil and heat over medium heat until drop of water sizzles. Spoon or pour 3-inch latkes into skillet and cook over medium heat, 2 to 3 minutes per side.

To serve, place warm pepper-and-corn sauce on each plate and top with 2 latkes. Garnish with chives and cilantro.

Makes 8 servings.




1 cup sour cream
1 red bell pepper, roasted and diced
1 tablespoon minced chives

3 cups fresh or frozen corn kernels (5 to 6 ears)
1-1/2 tablespoons minced shallots
1 cup heavy whipping cream
2/3 cup whole milk
2 eggs
1 cup unbleached flour
1 teaspoon baking powder
2 tablespoons minced chives
20 paper-thin slices smoked salmon
1/4 cup chopped chives

SOUR CREAM-CHIVE SAUCE: Blend sour cream, bell pepper and chives in small bowl. Cover with plastic wrap and refrigerate.

LATKES: Blanch corn in boiling water to cover, about 1 minute. Drain and set aside.

Heat 2 tablespoons butter in skillet and sauté shallots until soft, about 3 minutes. Add corn and whipping cream, and cook over low heat 15 to 20 minutes. Puree in food processor. Set aside.

Beat milk and eggs together in small bowl. Whisk together flour, baking powder and 1/2 teaspoon salt in large bowl.

Melt 1 tablespoon butter and whisk into flour mixture along with milk mixture. Stir in corn puree, chives and salt to taste.

Brush nonstick skillet with butter and heat over medium heat until drop of water sizzles. Pour in 1 heaping tablespoon batter for each latke and cook until golden brown, about 1 minute. Carefully turn latke with spatula and cook until golden brown, about 1 minute.  Brush skillet with additional butter before each batch of latkes.

To serve, spread large spoonful of Sour Cream-Chive Sauce in center of each plate, spreading evenly with back of spoon. Arrange 1 latke in center of sauce, top with smoked salmon and another latke.  Sprinkle chives around each latke sandwich.

Makes 20 servings.



CORNISH HENS IN HONEY (F)         > Back to Top <

1 tablespoon vegetable oil
1 cup chopped onions
1/4 cup chopped parsley
1 cup raisins
1-1/2 teaspoons pepper
2 teaspoons ground cinnamon
cloves, saffron and salt, to taste
4 Rock Cornish game hens, 1 to 1-1/4 pounds each
water, as needed
1 cup honey
parsley and woodruff, *for garnish, optional

Heat oil in medium skillet over medium heat. Add onion and parsley. Cook and stir 2 to 3 minutes or until onion is softened. Sir in raisins and spices. Season game hens inside and out with onion mixture. Place game hens on rack in roasting pan. Roast in preheated 375° F oven 25 minutes. Remove pan from oven. Pour enough water in bottom of pan to measure 1/2 inch. Spread honey over game hens to coat. Return to oven; reduce heat to 350° F. Roast 15 minutes or until hens are tender and golden brown. Remove hens to heated serving platter and keep warm. Adjust thickness of pan juices and correct seasoning as desired. Generously spoon over game hens. Garnish with parsley and woodruff, if desired.

*Note: Also known as sweet woodruff, this herb is a ground cover native to Europe. Woodruff is used as a flavoring in May Wine, as well as used to season sausages, candies and cooked dishes in Germany and Austria. The dried herb is available through mail order and in gourmet food stores.



CORNMEAL LATKES (D)        > Back to Top <

1 cup sifted flour
1 cup cornmeal
1-1/2 teaspoons salt
1 teaspoon baking soda
2 eggs
1 Tablespoon Honey
2 Cups Yogurt

Mix dry ingredients together. Beat eggs. Add honey and yogurt, then add to dry ingredients.

Fry in greased skillet. When the pancake is full of bubbles, flip and brown the other side. Grease the pan after each batch of latkes is made. Serve with apple sauce or sour cream.



COTTAGE CHEESE DOUGHNUTS (D)        > Back to Top <

2-1/2 cups unbleached flour (sifted)
2 (15-ounce) (453 grams) low fat cottage cheese
4 eggs
1/3 cup canola oil
1/2 teaspoon baking powder
2 teaspoons lemon rind
1/4 teaspoon salt
1/2 cup sugar
Powdered sugar for decoration
Flour for breading

In a bowl mix the flour, cottage cheese, eggs, oil, baking powder, lemon rind, salt and sugar. Mix well. Heat the oil until very hot. Make little round balls from the dough (about 1-inch. In diameter). Roll the little balls into the flour and fry until lightly brown. Drain on a paper towel. Sprinkle with powdered sugar. This recipe makes 15 doughnuts.

Note: These doughnuts are best eaten hot.

Tip: You can add cinnamon to the mixture before frying.



COTTAGE CHEESE LATKES (D)         > Back to Top <

4 eggs, separated
1 cup lowfat cottage cheese
1 packed cup grated Granny Smith or other tart apple
1 teaspoon lemon juice
1/2 teaspoon cinnamon
1/2 teaspoon salt
Vegetable oil for frying

Beat the egg whites until stiff and shiny. In a medium-size bowl, combine all ingredients EXCEPT egg whites and mix thoroughly. Then, using a rubber spatula, fold in the egg whites, being careful not to deflate them.

In a heavy skillet, heat about 1/4-inch of oil until a small fleck of batter sizzles on contact.

Using a tablespoon, drop dollops of batter in the pan to form pancakes. Fry on both sides until brown, adding additional oil if necessary.

Serve immediately (these don't hold well!), with maple syrup and/or sour cream.



CRANBERRY WALNUT TART (D) (P) >       > Back to Top <

1-3/4 cups unbleached flour
1/4 cup sugar
1/2 cup (1 stick) unsalted butter or pareve margarine
3 tablespoons solid vegetable shortening
1/4 cup ice water
2/3 cup light corn syrup
2/3 cup packed light brown sugar
3 eggs
1 teaspoon vanilla extract
4 tablespoons (1/2 stick) unsalted butter or pareve margarine, melted
1-1/2 cups coarsely chopped fresh cranberries
1 cup coarsely chopped walnuts, toasted lightly

Prepare crust by placing flour, sugar, butter or margarine and vegetable shortening in food processor fitted with steel blade. Pulse until crumbly. Gradually add ice water, processing until dough forms a ball.  Wrap dough and refrigerate at least 1 hour.

Preheat oven to 350° F.

Remove dough from refrigerator and, on floured surface, roll into a circle 13 inches in diameter. Line 10- or 11-inch tart pan with a removable bottom with the dough, trimming off excess. Prick dough with fork.

Line dough with baking parchment. Fill baking parchment with dried beans, just enough to cover paper. (This helps set the crust by weighing down the dough as it bakes.)

Bake in preheated oven 10 to 12 minutes, or until dough just begins to brown. Remove beans and parchment and let crust cool. Leave oven on at 350° F.

Put corn syrup and light brown sugar in mixing bowl and blend until smooth.

Beat in eggs, 1 at a time, then vanilla and melted butter or margarine. Stir in chopped cranberries and walnuts. Pour mixture into partially baked and cooled piecrust.

Bake in preheated oven 40 to 45 minutes, or until knife inserted into center of pie comes out clean.

Makes one 10-inch or 11-inch tart.



CRISPY POTATO LATKES (P)         > Back to Top <

6 medium russet potatoes, scrubbed and quartered
1 small onion, peeled
2 eggs, lightly beaten
3 tablespoons flour
1/4 teaspoon baking powder
2 teaspoons kosher salt
Freshly ground pepper to taste
Vegetable oil, for frying

In the bowl of a food processor fitted with a grating blade, grate the potatoes and onion. Transfer them to a bowl.

Add the eggs and beat until combined. Stir in the flour, baking powder, salt, and pepper. Set the bowl aside for 5 to 10 minutes. The moisture from the potatoes will separate out. You can spoon it off and discard it but do not mix it back into the batter or the latkes will be too watery.

Set the oven to 400° F. Have on hand cookie sheets lined with brown paper lunch bags.

Heat 1/4 inch of oil in a large frying pan. When the oil is sizzling hot but not smoking, pour in 1/8-cup portions of the batter, making sure to leave about an inch between latkes to allow them to brown. Cook approximately 3 to 5 minutes per side or until nicely browned. With a spatula, turn the latkes and brown.

Transfer the latkes to the prepared cookie sheets, turning them over so oil drains off both sides. Continue with the remaining batter until all the latkes are made.

Just before serving, place clean bags on the cookie sheets and warm the latkes on them in the hot oven.

Makes 6 servings.




2 pounds russet (baking) or Yukon Gold potatoes
1 medium onion
1/2 cup chopped scallions, including the green part
1 large egg, beaten
Salt and freshly ground pepper to taste
Vegetable oil for frying

Peel the potatoes and put in cold water. Using a grater or a food processor coarsely grate the potatoes and onions. Place together in a fine-mesh strainer or tea towel and squeeze out all the water over a bowl. The potato starch will settle to the bottom; reserve that after you have carefully poured off the water.

Mix the potato and onion with the potato starch. Add the scallions, egg, and salt and pepper.

Heat a griddle or non-stick pan and coat with a thin film of vegetable oil. Take about 2 tablespoons of the potato mixture in the palm of your hand and flatten as best you can. Place the potato mixture on the griddle, flatten with a large spatula, and fry for a few minutes until golden. Flip the pancake over and brown the other side. Remove to paper towels to drain. Serve immediately. You can also freeze the potato pancakes and crisp them up in a 350° F oven at a later time.

Makes about 2 dozen pancakes.

Variation: If you want a more traditional and thicker pancake, you can add an extra egg plus 1/3 cup of matzah meal to the batter.




1 pound sweet potatoes, peeled
1/2 cup all-purpose flour
2 teaspoons sugar
1 teaspoon brown sugar
1 teaspoon baking powder
1/2 teaspoon cayenne powder
2 teaspoons curry powder
1 teaspoon cumin
Salt and freshly ground pepper to taste
2 large eggs, beaten
1/2 cup milk (approximately)
Peanut oil for frying

Grate the sweet potatoes coarsely. In a separate bowl mix the flour, sugar, brown sugar, baking powder, cayenne pepper, curry powder, cumin, and salt and pepper.

Add the eggs and just enough milk to the dry ingredients to make a stiff batter. Add the potatoes and mix. The batter should be moist but not runny; if too stiff, add more milk.

Heat 1/4 inch of peanut oil in a frying pan until it is barely smoking. Drop in the batter by tablespoons and flatten. Fry over medium-high heat several minutes on each side until golden. Drain on paper towels and serve.

Makes 16 three-inch pancakes.




3 large potatoes
3 eggs
1 tablespoon sugar
grated rind and juice of one lemon
oil for frying

Cook potatoes and mash. Let cool and add eggs, sugar, salt, lemon juice and rind. Form into patties and fry.



DAIRY NOODLE KUGAL (D)       > Back to Top <

16 ounces broad noodles
1 pound cottage cheese
1 pint sour cream
1 cup milk
1/2 cup butter, melted
1/2 cup sugar
4 eggs, beaten
1 cup crushed cornflakes
1 tsp. cinnamon
1/2 cup sugar

Cook noodles in boiling water for 10 minutes. Drain and rinse with cold water. In a large bowl, mix the noodles with the cottage cheese, sour cream, milk, butter, sugar and eggs. Pour into a greased 9 x 13-inch pan. In a separate bowl, mix the cornflakes, cinnamon and sugar. Sprinkle the cornflake mixture on top of the noodle mixture. Bake for about 1 hour at 350° F or until the top is brown.



DATE AND NUT PUDDING 1 (D)       > Back to Top <

2 cups dates, pitted and chopped
1 cup walnut halves
3/4 cup flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
3 eggs
1 tablespoon sugar
Sweetened whipped cream

Preheat the oven to 325° F. Butter a 9-inch square baking dish.

In a bowl, combine the dates, walnuts, flour, baking powder and salt.

Beat the eggs with sugar in a small bowl. Add to the date mixture and mix well. Pour the mixture into the baking dish.

Bake for 40 minutes.

To serve, cut the pudding in squares.  Serve warm with sweetened whipped cream.



DATE AND NUT PUDDING 2 (D) (P)       > Back to Top <

This is a Russian recipe with a Middle Eastern flavor.

1-2/3 cup dates, pitted and diced
1/2 cup walnut halves
1/3 cup flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
3 eggs
1 Tablespoon sugar
For dairy version: whipped cream

Preheat the oven to 325° F/170° C. Grease a 9-inch/23-cm square baking dish. In a bowl, combine the dates, walnuts, flour, baking powder and salt. Beat the eggs with the sugar in a small bowl. Add to the date mixture and mix well. Pour the mixture into the baking dish and bake for 40 minutes. Serve warm with whipped cream.

Makes 6 to 8 servings.



DATE AND NUT PUDDING 3 (D)        > Back to Top <

2 cups cold water
2/3 cup instant non-fat dry milk powder
1 large egg
generous 1/2 cup pitted dates, cut in half
2 tablespoons honey
2-1/2 tablespoons cornstarch
1/2 teaspoon vanilla extract
1/4 cup finely chopped walnuts

Put all the ingredients, except the walnuts, into a food process fitted with a steel blade. Process until the dates are finely chopped. Pour the mixture into a 2-1/2-quart saucepan. Cook the pudding, stirring constantly, over medium heat until the mixture thickens and just comes to a boil. Remove the pan from the heat and pour the mixture into individual bowls. Sprinkle the walnuts on top. Allow the puddings to cool slightly at room temperature, then refrigerate. Serve chilled.



DILL SOUR CREAM (D)       > Back to Top <

1 cup dairy sour cream or yogurt
1 tablespoon snipped fresh dill
Freshly ground white pepper

Mix sour cream and dill. Season to taste with salt and pepper. Serve at room temperature.

Makes 1 cup.



DRUNKEN APPLE LATKES (D)       > Back to Top <

2 cups biscuit mix
1 tablespoon sugar
1/2 teaspoon cinnamon
1/4 cup golden raisins
1/2 cup cider or apple juice
1/3 cup milk
3 tablespoons Calvados or brandy
2 eggs
Oil for frying
1 red apple, unpeeled, cored and sliced in wafer-thin wedges
Cinnamon sugar to sprinkle

In a bowl, combine biscuit mix, sugar, cinnamon and raisins. Make a well in the center and add cider or apple juice, milk, Calvados and eggs. Stir to mix.

Heat about 1/8-inch oil in a large skillet over medium heat until a drop of mixture sizzles. Slide 2 tablespoons of mixture for each latke into hot oil. Place 2 to 3 apple wedges on top. Press down to flatten slightly with the back of a wooden spoon. Fry over medium heat for 2 to 3 minutes longer until the second side is nicely browned. Serve hot, sprinkled with cinnamon sugar.

Makes 10 to 12.




1/2 cup canned crushed pineapple, including syrup
1/4 cup honey
1/4 cup dry sherry, or chicken broth
1/4 cup soy sauce
1/4 cup Worcestershire sauce
1 tablespoon orange juice concentrate
1-1/2 teaspoons cider vinegar
4 duck breast halves, 4 to 6 ounces each

Combine pineapple, honey, sherry, soy sauce, Worcestershire sauce, orange juice, vinegar, garlic, mustard and ginger in medium saucepan. Bring to a simmer over medium heat. Reduce heat to low; simmer 1 hour to blend flavors. Strain and set aside. Sprinkle breasts with salt and pepper to taste. Arrange duck on rack in roasting pan. Brush with butter. Roast at 400° F 40 minutes or until golden brown. Broil 3 to 5 minutes or until skin is crisp. Serve with sauce.



EASY JELLY DOUGHNUTS (D)       > Back to Top <

3 cups of unbleached flour (sifted)
2 teaspoons baking powder
2 Tablespoons sugar
2 eggs
2 cups low fat sour cream
Canola oil for frying
Jelly of your choice
Powdered sugar

In a bowl add the flour, baking powder, sugar, eggs and sour cream. Mix until well blended. Heat the oil, when very hot add 1 tbs. of the mixture to the oil. Fry until doughnut puff and become light brown, then flip over and cook the other side. Proceed until all doughnuts are cooked. Drain doughnuts on a paper towel. Poke a small hole into each doughnut and fill with jelly of your choice. Sprinkle the doughnuts with powdered sugar and serve immediately. This recipe makes 25 doughnuts.

Note: To fill the jelly into the doughnut, you can use a syringe, or you can poke a hole with a skewer (do it slowly) and carefully fill the doughnuts.



EGGPLANT LATKES (P)       > Back to Top <

1 Large Eggplant
1/2 cup Parsley -- chopped
3 Eggs
2 cups Flour
1 Tablespoon Baking Powder
1-1/2 cups Water -- or maybe 2 cups
Dash Salt

Dash Pepper
Vegetable Oil -- for frying

Peel eggplant; discard ends. Slice into 1/4-inch thin rounds. Then slice the rounds in half and slice into thin, julienne strips. Put in colander, salt, and let drain while preparing batter.

In large bowl, beat up eggs. Add flour, baking powder, and 1-1/2 cups water. Mix well. Stir in eggplant. If batter is very thick, add more water. Batter should be thick enough to spoon.

Heat about 1/4-inch oil in large frying pan. Add batter by spoonfuls, spreading out to a flat circle. Cook over medium heat until browned on one side then flip over and continue cooking. You may need to add more oil at some time during frying.

NOTES : Fritters may be prepared a day in advance. Cool completely, cover well, and refrigerate. Bring to room temperature, put on baking sheet and heat in 425° F oven.




1 medium to large-sized sweet potato, scrubbed
1 small white baking potato, peeled, or two red russet potatoes (preferred), scrubbed as well
1 to 2 green onions
1/2 cup grated apple, red (make sure the skins were still on when you grated them)
1 large egg
whatever else on the spice rack looks good
Pecans, chopped (optional)

Coarsely grate all the potatoes using a cheese grater. Make the white potato slightly finer than the sweet potato. Finely chop the green onions, using only the dark green part at the top. Remember you're using apple and sweet potatoes, so less is probably more when it comes to the onions. These are basically just for color.

Now, mix up the apple, onion, and potatoes and spread on a clean cloth. Fold the cloth up and twist it so the water comes out. (Do all of this quickly because the white potato and the apple will turn brown after about 15 minutes.)

Mix, mix, mix. Using a really big bowl, mix the ingredients with the egg and maybe some flour or Matzoh meal.  We chose cornmeal.   Using a big spoon, drop Tablespoons  of latke batter onto a skillet of oil over medium heat. Use the back of the spoon to press lightly on the latke to flatten it. (Some people prefer their latkes to be perfectly round. We prefer them to be free-form and unique.) You may want to coat the spoon in flour before you do this.

Cook the latke for about 4 minutes, turn it, cook for another 2 minutes or so. This is really important because you want the latke to be soft and sweet inside but a little crunchy on the outside. When it looks as though it might be in danger of being burned, that's when you take it out. Drain it on a paper towel and serve with apple butter and sour cream.  They're actually really good with softened cream cheese as well.



FLAMING TEA (P)       > Back to Top <

In old Russia symbols embodying the use of light for the Festival of Chanukah were very popular, and none more so than Flaming Tea. There was quite a bit of drama in this ceremony.

"Well in advance of serving the Flaming Tea, great cones of sugar were broken into pieces. These were piled high on a dish. Then tall glasses of tea, poured from a samovar, were passed around, each with a pony of brandy and a generous lump of sugar. Each person would dip his sugar into the brandy, then place it on a teaspoon held over the glass. Lights were then turned out as a lighted taper was passed among the guests to light the brandy-dipped sugar. As the glow spread from one to another, songs were sung and then all together the flaming cubes were dropped into the waiting glasses."



FLUDDEN (D)       > Back to Top <

For dough:
1 recipe basic sugar cookie OR
1 roll refrigerated sugar-cookie dough

Note: only half the dough will be used for a single batch of 18 to 24 cookies. The quantities of the ingredients listed below must be doubled to use up all the cookie dough.

For topping:
1 jar apricot preserves
1/2 jar pineapple preserves
1 (12-ounce) bag dried apricots
3 egg whites, beaten
2 tablespoons powdered sugar (optional)
2 cups chopped pecans  (divided use)

Add water equal to the amount of apricots in a medium saucepan. Simmer on slow heat until soft.

Prepare apricots by processing in food processor until smooth. Reserve.

Note: The recipe doesn't say anything about the water in which the apricots have simmered. I don't know whether or not the apricots are lifted from the saucepan
with a slotted spoon and processed or whether the water plus apricots are processed together. Most likely, process the apricots in the water in which they have cooked, but certainty would be nice.

Roll out half  the cookie dough to 1/4-inch thick square on floured surface. Place on cookie sheet and bake at 350° F for 8 to 10 minutes. Remove and cool.

While cookie bakes, prepare filling by mixing apricot puree, apricot preserves and pineapple preserves. Add 1 cup of chopped pecans and stir.

After removing cookie from the oven, increase oven temperature to 400° F.

When cookie is thoroughly cool, spread filling over top, being careful not to let the filling drip onto the cookie baking sheet.

Make meringue by whipping 3 egg whites with powdered sugar (optional) until stiff but not dry. Spread over apricot filling. Sprinkle remaining chopped pecans over meringue. Bake for 5 minutes or until meringue is light brown.

Cut cookies into diamond shapes.

Note: The recipe doesn't say whether it is advantageous to cut the cookies into diamond shapes immediately or wait until the large square is cool.



CHICKEN FRIED FOR HANUKKAH 3 (F)       > Back to Top <

1 chicken cut into 4 pieces
2 tablespoons olive oil
2 eggs
juice of one lemon
olive oil
freshly ground pepper

Put the chicken pieces in an earthenware or glass container in which they fit completely.

Put the lemon juice, oil, salt and pepper into a shallow dish and beat with a fork until well amalgamated; then pour it over the chicken.

Turn the chicken pieces once or twice to make sure that they are well coated on all sides, cover the dish, and allow to stand for at least one hour.

Remove the chicken pieces from the marinade and pat dry with a paper towel.

Break the eggs into a soup plate, season with salt and pepper, and beat lightly with a fork.
Coat the chicken pieces with flour, dip into the egg, and fry in hot oil. When the chicken is golden brown on all sides remove it from the oil and put it on a rack to drain in a moderately hot oven leaving the oven door open, until you are ready to serve.



FRIED CRULLER BOWS (P)       > Back to Top <

1-1/4 cups All-purpose flour
3 Tablespoons Confectioners' sugar
2 Tablespoons Granulated sugar
1/2 teaspoon Salt
1 Whole egg
2 Egg whites
1 teaspoon Vanilla
Vegetable oil, for frying
Confectioners' sugar
Ground cinnamon

Combine flour, 3 tablespoons confectioners' sugar, granulated sugar and salt in small bowl. Stir in whole egg, egg whites and vanilla with fork until mixture is crumbly.

Form dough into ball; knead on lightly floured surface until smooth, about 5 minutes. Cover loosely; let stand about 30 minutes.

Heat 2 inches oil to 375° F in heavy, large saucepan. Roll dough on floured surface to 12 x 12-inch square, about 1/8-inch thick. Cut into 12 one-inch strips; cut strips in half to form 24 (6 x 1-inch) strips. Tie each strip into a knot.

Fry knots in oil, a few at a time, 3 to 4 minutes or until golden. Drain on paper towels. Sprinkle with confectioners' sugar and cinnamon. Serve warm.

Makes 24 Bows.



FRIED PUFFS IN SYRUP 1 (P)       > Back to Top <

Fritelle di Chanuka

2 envelopes active dry yeast
1 cup warm water
2-1/2 to 3 cups unbleached flour
1 teaspoon salt
2 teaspoons anise seeds
2 tablespoons olive oil
1 cup dark seedless raisins
1 cup olive or other vegetable oil
1-1/2 cups honey
2 tablespoons lemon juice

Dissolve the yeast in 1 cup of warm water. Combine flour, salt, and anise seeds in a bowl. Gradually add the dissolved yeast and the olive oil, mixing until a rather soft dough is formed. Turn out onto a floured working surface. Knead for about 10 minutes, or until dough is smooth and elastic.

Spread the raisins over the working surface and knead the dough over them until they have all been incorporated into the dough. Shape into a ball, cover with a clean kitchen towel, and let rise in a warm place for 1 hour, or until doubled in bulk.

With the palms of your hands, flatten down to about 1/2-inch thickness. Let rest, uncovered, for 15 minutes. With a sharp knife, cut into 36 diamonds.

Heat the oil in a deep saucepan and fry the diamonds, a few at a time, turning, until golden on both sides. Transfer to a paper towel to drain. Heat the honey in a saucepan with 2 tablespoons of lemon juice and boil for just 3 minutes. Arrange frittelle on a serving plate and pour hot honey over the.

Makes 3 dozen.



FRIED PUFFS IN SYRUP 2 (P)       > Back to Top <

Greek: Loukoumades or Zvingous

1-1/4 water
1/4 peanut oil
1 cup flour
6 eggs
oil for deep frying.

In a 3-quart saucepan bring water and oil to a boil. Add flour and remove from heat. Work dough with a wooden spoon until smooth. Let cool. When cool, add eggs, one at a time, working the batter till smooth after each added egg. Heat about 1 inch of oil in a skillet. Temperature should be about 380° F. When hot, drop in 1 teaspoon of dough at a time, and fry till brown. Prick with a fork, and then turn each ball over. When brown on both sides, remove and drain on an absorbent paper.

Serve immediately, coated with sauce (see below).

Sauce for Loucoumades.

1 honey
1/3 cup sugar
1/3 cup water
juice of one lemon (app. 1/3 cup)
Brandy to taste (app. 1/3 cup)

Heat honey in a saucepan. Add sugar and water and mix. Still heating the mixture, cover it with cinnamon (not a thick coat, just sprinkled on to cover) and then mix in lemon juice. Finally, add brandy.



FRIED PUFFS IN SYRUP 3 (P)       > Back to Top <

2 envelopes active dry yeast
1 cup warm water
2-1/2 to 3 cups unbleached flour
1 teaspoon salt
2 teaspoons anise seeds
2 tablespoons olive oil
1 cup dark seedless raisins
1 cup olive or other vegetable oil
1-1/2 cups honey
2 tablespoons lemon juice

Dissolve the yeast in 1 cup of warm water. Combine flour, salt, and anise seeds in a bowl. Gradually add the dissolved yeast and the olive oil, mixing until a rather soft dough is formed. Turn out onto a floured working surface. Knead for about 10 minutes, or until dough is smooth and elastic.

Spread the raisins over the working surface and knead the dough over them until they have all been incorporated into the dough. Shape into a ball, cover with a clean kitchen towel, and let rise in a warm place for 1 hour, or until doubled in bulk.

With the palms of your hands, flatten down to about 1/2-inch thickness. Let rest, uncovered, for 15 minutes. With a sharp knife, cut into 36 diamonds.

Heat the oil in a deep saucepan and fry the diamonds, a few at a time, turning, until golden on both sides. Transfer to a paper towel to drain. Heat the honey in a saucepan with 2 tablespoons of lemon juice and boil for just 3 minutes. Arrange frittelle on a serving plate and pour hot honey over them.

Makes 3 dozen.



FRIED PUFFS - DUTCH (D)       > Back to Top <

3/4 cup milk
1/2 cup sugar
1/4 cup oil
2 eggs
3 teaspoons baking powder
1/2 teaspoon salt
2-1/2 cups flour
1/2 cup raisins or chopped apples (optional)
1/4 cup sugar mixed with 1/2 tsp cinnamon

In large bowl on low speed mix milk, sugar, oil, eggs, baking powder, salt, and 1 cup of the flour. scrape bowl constantly and mix only about 30 seconds until combined. Increase speed to medium and continue mixing for 2 minutes scraping bowl as needed.

Stir in remaining flour and fruit (if using fruit).

In a high sided fryer heat 2 to 3 inches of oil. Drop batter by teaspoonsfull into hot oil. as the puffs rise turn them. Fry for about 2 minutes on each side or until golden brown. Remove and drain on paper towels or brown bags (preferred).

Roll puffs in sugar mixture before serving.

Note: At my house we always drained fried foods on brown paper grocery bags on a cookie sheet in the oven at 200 to 250° F and they are never greasy. This works for all fried Chanukah foods.




2 envelopes active dry yeast
1 cup lukewarm water
3 cups all-purpose flour
2 teaspoons anise seeds
1 teaspoon salt
2 tablespoons vegetable oil
1 cup raisins
Vegetable oil for frying

1-1/2 cups honey
2 Tablespoons lemon juice

Prepare the fritters: Dissolve the yeast in the lukewarm water and let stand until foamy, about 5 minutes. Combine the flour, anise seeds and salt in a large bowl. Slowly add the yeast mixture and the 2 tablespoons oil. Mix with a wooden spoon until a dough is formed, then turn out onto a work surface and knead until the dough is smooth and elastic. Sprinkle the raisins over the dough and knead them in. Return the dough to a clean bowl, cover with a clean dish towel and let rise in a warm place until the dough doubles in bulk, about 1 hour.

Turn the dough out onto the work surface and flatten it until it is about 1/2-inch thick. Let it rest, uncovered, about 15 minutes. With a sharp knife, cut it into 36 diamonds.

Pour at least 3 inches of oil into a deep pot. Heat the oil to 350° F; a cube of bread tossed in will brown quickly. Fry the diamonds several at a time, turning so that they are golden on both sides. Remove with a slotted spoon and drain on paper towels.

Prepare the glaze: Heat the honey and lemon juice in a small sauce pan and boil 3 minutes. Arrange the fritters on a serving plate and drizzle the hot honey mixture over them. Serve immediately.

Makes 36 fritters.



FRUIT KUGEL (P)       > Back to Top <

1/2 cup seedless raisins
1/2 cup Concord grape wine or apple juice
1 (12-ounce) package wide egg noodles
1/2 cup (1 stick) unsalted margarine
2 apples, peeled, cored and diced
4 eggs, well beaten
Freshly ground pepper
Cinnamon-sugar, to taste

Soak raisins in wine between 4 hours and overnight.

Preheat oven to 375° F.

Cook noodles in boiling water 5 to 10 minutes, or until tender; drain.

Combine noodles, margarine, apples and drained raisins in large bowl. Add eggs; mix well. Season to taste with salt and pepper.

Spoon mixture into well-oiled 9-by-13-inch baking dish. Sprinkle with cinnamon-sugar.

Bake 35 to 45 minutes, or until top is brown and crisp. Serve hot or cold. Yield: 10 servings.

Comments: I would probably include the wine (or apple juice) which remains from the marinade in the mixture which gets tossed with the noodles. Also, I wouldn't bother peeling the apples.



FRUITS IN CIDER, PAN-ROASTED (P)       > Back to Top <

2 tablespoons walnut oil
1/4 cup maple syrup
2 tablespoons balsamic vinegar
2 pears, cored and sliced 1/4-inch thick
2 apples, cored and sliced 1/4-inch thick
1/3 cup chopped, glazed mixed dried fruits (apricots, plums, etc.)
1/2 cup apple cider
2 tablespoons chopped glazed or toasted pecans

Heat oil in large skillet over medium heat and stir in maple syrup and balsamic vinegar. Add pears and apples, partially cover and cook over medium-high heat until barely tender, 8 to 10 minutes.

Remove from heat and stir in dried fruits and cider. Transfer to serving bowl. Sprinkle with pecans.

Serve at room temperature.

Makes 4 servings.

A perfect Hanukkah dish, spooned over ice cream or cake, or folded warm into yogurt, especially since it fits so unexpectedly with the holiday's symbolism of cooking in oil.



FRUITY POT ROAST (F)       > Back to Top <

5 pounds chuck roast
2 teaspoons salt
1/4 teaspoon pepper
2 Tablespoons shortening
1 cup chopped carrot
1 cup chopped onion
1 clove garlic, crushed
1 (1 pound) can tomatoes, undrained
1 cup pitted prunes
1/2 cup dried apricots
1/2 cup raisins
3 Tablespoons flour
1/2 cup cold water

Wipe roast with damp paper towel. Trim excess fat from roast. Rub salt and pepper into surface of roast. In hot shortening, in 6-quart Dutch oven, brown meat with carrot, onion, and garlic over high heat, turning to brown on all sides - about 20 minutes. Preheat oven to 350° F.

Pour tomatoes over roast. Bake, covered, about 2 hours. Add prunes, apricots, and raisins to Dutch oven. Bake, covered, 1/2 hour or until beef is tender. Remove roast and dried fruits to warm serving platter; keep warm.  Pour pan drippings into 2 cup measure. Skim off and discard fat. Add water to make 2 cups. Return to Dutch oven. In small bowl, stir flour with 1/2 cup cold water until smooth. Stir into pan juices, bring to boiling; reduce heat and simmer.



GARDEN VEGETABLE LATKES (P)       > Back to Top <

8 ounces Yukon Gold potatoes, peeled, cut into 1-inch pieces
8 ounces carrots (about 2 large), peeled, cut into 1-inch pieces
8 ounces parsnips (about 2 large), peeled, cut into 1-inch pieces
1/4 cup all purpose flour
1/4 cup chopped fresh dill
1/4 cup chopped green onions
1/2 teaspoon salt
1/2 teaspoon pepper
2 large eggs, beaten to blend
10 tablespoons (about) vegetable oil

Preheat oven to 325° F. Place baking sheet in oven. Using food processor fitted with medium grating disk, shred potatoes, carrots and parsnips. Place towel on work surface. Spread vegetables over. Roll up towel; squeeze tightly to absorb moisture from vegetables.

Blend flour, dill, onions, salt and pepper in large bowl. Add vegetables; toss to coat. Mix in eggs.

Heat 6 tablespoons oil in large skillet over medium heat. Working in batches, drop 2 heaping tablespoons batter per pancake into hot oil. Using spoon, spread to 4-inch rounds. Cook until brown, about 3 minutes per side. Transfer to sheet in oven. Repeat with remaining batter, adding more oil to skillet by tablespoonfuls as necessary. Serve hot.

Makes about 12



GELT FUDGE (D)       > Back to Top <

3 cups semi-sweet chocolate chips
1 can sweetened condensed milk
1 teaspoon vanilla
1/4 teaspoon salt

Combine chocolate chips and condensed milk in Pyrex bowl and heat in microwave for 1 minute. Stir. If more time is required, continue heating in microwave in increments of 10 seconds. Add vanilla and salt and stir.

Spread into Pyrex dish which has been coated with a layer of waxed paper. Refrigerate for 1/2 hour.

Cut fudge into desired shapes and wrap in foil. Refrigerate fudge.



1 (13-pound) goose -- giblets and neck discarded
3 garlic cloves -- thinly sliced
8 Gala or Golden Delicious apples -- peeled, each cut into 6 wedges
1/4 cup fresh lemon juice
6 tablespoons sugar
1/4 cup Calvados
1-1/2 teaspoons ground cinnamon

Position rack in bottom third of oven and preheat to 350° F. Rinse goose inside and out; pat dry with paper towels. Sprinkle inside and out with salt and pepper. Using knife, cut small slits all over goose; place garlic slices into slits. Place goose on rack, breast side down, in large roasting pan.

Roast goose 2 hours 45 minutes, basting occasionally with drippings and removing excess fat; reserve 6 tablespoons fat. Turn goose over. Roast until brown and thermometer inserted into thickest part of thigh registers 175° F, basting occasionally with drippings, about 45 minutes longer.

Meanwhile, toss apples and lemon juice in large bowl. Pour 6 tablespoons goose fat into 15 x 10 x 2-inch glass baking dish. Using slotted spoon, transfer apples to baking dish; toss apples in goose fat. Add sugar, Calvados and cinnamon to apples; toss. Bake apples alongside goose until very tender and golden, about 1 hour.

Serve goose with caramelized apples. Serves 8.



HALVAH (D)       > Back to Top <

2 cups Cream of Wheat
2 sticks unsalted butter
1 cup sugar
2 cups ground walnuts
4 eggs
1 tsp. powdered cinnamon

2 cups sugar
3 cups water

Cream butter; add sugar and beat. Add eggs one at a time and beat well. Add Cream of Wheat, ground walnuts and cinnamon. Pour in greased 9 x 14-inch Pyrex pan and bake at moderate oven (350° F) 35 to 40 minutes. Boil sugar and water for 30 minutes to make syrup. Ladle COOL syrup over HOT halva carefully. Allow to cool and cut into squares.



HANUKKAH HONEY and SPICE COOKIES (P)       > Back to Top <

1/2 cup (1 stick) margarine, softened
1/2 cup firmly packed dark brown sugar
1/2 cup honey
1 egg
2 1/2 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground cloves

For royal icing:
2 egg whites
3 cups confectioners' sugar
1 tablespoon lemon juice
1/8 teaspoon salt

In a large mixer bowl, cream margarine and brown sugar; beat in honey and egg until well combined.

In a small bowl, combine flour, ginger, baking soda, cinnamon, nutmeg, salt and cloves; add to honey mixture. Beat on low speed until well blended. Cover dough. Refrigerate at least 1 hour, or up to 3 days.

Grease cookie sheets; set aside.

Working quickly with one-fourth of the dough at a time, roll out on floured surface to 1/4-inch thickness. Cut into desired shapes, including a dreidel, menorah or star. Using a spatula, place on prepared cookie sheets l inch apart. Reroll and cut scraps.

Bake in a preheated 350° F oven 7 minutes, or until done. Transfer to wire racks to cool.

Meanwhile, prepare royal icing: In a large mixer bowl, combine egg whites, confectioners' sugar, lemon juice and salt. Beat on high speed until mixture holds soft peaks.

Makes about 2 cups.

Decorate cooled cookies with royal icing around edges, using a pastry bag fitted with tube.

Makes about 4 dozen.



HOMEMADE POTATO LATKES (P)       > Back to Top <

6 Potatoes
2 Eggs
1 teaspoon salt
1/4 teaspoon pepper
1 small onion grated
2 Tablespoons flour
1/4 cup oil for frying

Peel and grate potatoes. Mix all ingredients together except oil. Pour oil into frying pan and heat. Drop potato mixture by tablespoon onto frying pan. Fry latkes until golden brown and then turn and cook other site. Perfect with applesauce.

Makes 6 servings.



HONEY GLAZED LAMB (F)       > Back to Top <

1 cup honey
1/2 cup dry white wine
4 tablespoons minced fresh mint
salt and pepper, to taste
8 pounds boneless leg of lamb, (2 whole legs)

Combine honey, wine and mint; mix well. Season cut side of boned lamb with salt and pepper, then spread with honey mixture; roll and tie lamb. Brush outer surface with honey mixture. Roast on rack in shallow baking pan at 325° F 1 to 1-1/2 hours or to 160° F on meat thermometer for medium doneness. Baste every 15 minutes. Let stand 10 to 15 minutes before slicing.



HONEY ROASTED HOLIDAY MIX (D) (P)       > Back to Top <

6 cups popcorn
1 (5-ounce) can wide chow mein noodles
1 cup honey roasted peanuts
5 Tablespoons butter
3 Tablespoons sugar
1 teaspoon vanilla
1/2 teaspoon cinnamon

In large roasting pan, mix popcorn and chow mein noodles. Melt butter and sugar together, stir in vanilla and cinnamon. Pour over popcorn, toss to coat. Bake at 250° F for 1 hour, stirring every 20 minutes. Add nuts, spread on paper towels to cool. Store airtight.

Makes 11 cups.



HUNGARIAN CHEESE LATKES (D)       > Back to Top <

2 large eggs
1 cup sugar
8 ounces cream cheese
6 tablespoons large-curd cottage cheese
3/4 to 1 cup all-purpose flour
1/2 teaspoon salt
Vegetable oil for frying

Mix the eggs and the sugar in the bowl of a food processor fitted with the steel blade. Add the cheeses 3/4 cup of the flour, and salt. Process until smooth.

Heat a nonstick frying pan (any size) and pour in a film of vegetable oil. To test the thickness of the batter drop about 4 tablespoons into the pan and fry for a few minutes on each side. Do not worry if some of the batter spills out of the pancakes. Just scrape off the excess. If the batter seems too liquid, add flour until the consistency is correct.

Makes about 10 latkes.




1 cup yellow split peas, washed
Vegetable oil
1/4 to 1/2 teaspoon dried hot pepper flakes
1-1/2 inch piece fresh ginger, peeled and grated or minced
1 clove garlic, minced
1/2 cup fresh cilantro
1 teaspoon ground coriander
1 teaspoon ground cumin
1 small onion, minced (about 1/2 cup)
1/4 cup flour

Soak the split peas in water to cover for about three hours. Drain. While you prepare the fritters, heat oil to a depth of three inches in a wok or large, deep saucepan until it reaches a temperature of 365° F. Preheat the oven to 200° F.

Place the split peas in the bowl of a food processor and add chili, ginger, garlic, cilantro, coriander, and cumin. Process until the mixture is a coarse puree, adding water if necessary to help the processing.

Add the onion and salt and pepper to taste; stir in (don't process). Add flour if the mixture is too thin.

Drop about 1/4 cup batter into the hot oil for each pancake, and fry until lightly browned and crispy (about four minutes total). Drain each batch and remove to oven to keep warm while you continue cooking. Serve hot.


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