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A huge collection of all types of recipes in a user friendly format. This page contains Chanukah Recipes for your Feast of Light Celebration. From Challah to Latkes, to doughnuts, apple sauce, and cheesecake!! Enough for all 8 days!

Chanukah Recipes Disk 133 

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APPLESAUCE     > Back to Top <

3 pounds apples - peeled, cored and chopped
3 cups water
1 cup white sugar
1 tablespoon lemon juice

Place apples in a large saucepan and just barely cover with water. Simmer over medium-low heat until apples are tender.
Run cooked apples through a food mill or blender. Stir in the sugar and lemon juice. Cook over medium heat for about 3 to 5 minutes.

Makes 4 cups plus

Nutrition per serving (8 servings): Calories 198, Protein none, Total Fat none, Sodium 3 milligrams, Cholesterol none, Carbohydrates 51 grams, Fiber 5 grams



APRICOT CHICKEN       > Back to Top <

6 skinless, boneless chicken breasts
1 cup apricot preserves
1 tablespoon distilled white vinegar
1 tablespoon brown sugar

Preheat oven to 350° F (175° C).
Place the chicken breasts in a 9 x 13-inch baking dish. Combine the apricot preserves, vinegar and brown sugar. Pour the preserve mixture over the chicken, cover and bake for 50 minutes. Remove cover and bake for 10 more minutes.

Makes 6 servings

Nutrition per serving (6 servings): Calories 280, Protein 27 grams, Total Fat 1 grams, Sodium 106 milligrams, Cholesterol 68 milligrams, Carbohydrates 39 grams, Fiber 0 grams




2 cups all-purpose flour; sifted
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup margarine
1-1/3 cups sugar
1 egg
1 teaspoon vanilla
2 tablespoons molasses
2 or 3 ripe bananas, mashed
1/2 cup chopped nuts
6 ounces (1 cup) chocolate chips

Preheat oven to 350° F. Grease a 9 x 13-inch pan. Sift dry ingredients and set aside. Cream margarine and sugar. Beat in egg, vanilla and molasses. Mash bananas and add alternately with the sifted dry ingredients. Beat well, scraping side of bowl with spatula. Fold in nuts and chocolate chips. Spread batter in prepared pan and bake for 45 minutes, or until done. Cool on a rack for about 10 minutes. Cut into bars.



CHEESY POTATO KUGEL      > Back to Top <

3 pounds peeled and shredded potatoes
4 eggs
salt and pepper to taste
5 tablespoons olive oil
1 onion, chopped
2-1/2 cups Cheddar cheese, shredded

Preheat oven to 350° F (175° C). Grease a 9 x 5-inch loaf pan.
Place potatoes in a colander and squeeze out moisture.
In a large bowl combine eggs, salt, pepper, oil and onion. Place potatoes and cheese in the bowl and mix well. Pour mixture into the prepared loaf pan.
Bake at 350° F (175° C) for 1 hour. Raise heat to 450° F (230° C) and bake for 5 to 10 minutes until browned, serve hot.

Makes one 9 x 5-inch loaf

Nutrition per serving (12 servings): Calories 262, Protein 10 grams, Total Fat 15 grams, Sodium 174 milligrams, Cholesterol 96 milligrams, Carbohydrates 22 grams, Fiber 2 grams



CHANUKAH BRISKET      > Back to Top <

1 (3- to 4-pound) fresh beef brisket
1/4 teaspoon seasoned pepper
Dash salt
1 tablespoon all-purpose flour
3 medium carrots, chopped
3 stalks celery, chopped
3 medium onions, chopped
1 (7-1/2-ounce) can tomatoes, cut up
1/2 cup port wine
1 envelope regular onion soup mix
1 teaspoon dried basil, crushed
2 bay leaves

Trim excess fat from brisket; sprinkle meat with seasoned pepper and salt. Place flour in a large oven cooking bag and shake; add brisket. Set the bag in a roasting pan.

Combine carrots, celery, onions, undrained tomatoes, wine, soup mix, basil, and bay leaves; pour atop brisket. Close bag; cut slits in top of bag and seal the bag.

Roast in a 325° F oven for 2-1/2 to 3 hours or until tender. Remove bay leaves. Slice meat across the grain into 1/4-inch-thick slices. Skim fat from pan juices; serve with meat. Makes 12 main-dish servings.

Make-Ahead Tip: Cool meat in bag; cover and chill overnight. To reheat, remove meat from bag; thinly slice. Place slices in a 3-quart rectangular baking dish. Skim fat from juices; pour over meat. Cover; heat in a 300° F oven about 50 minutes or until hot. Serve as above.

Nutrition facts per serving: calories: 257 , total fat: 11 g , saturated fat: 4 g , cholesterol: 78 mg , sodium: 416 mg , carbohydrate: 10 g , fiber: 2 g , protein: 26 g , vitamin A: 44 % , vitamin C: 9 % , iron: 19 %




Make each night of Hanukkah sweeter than the last with this chocolate-kissed menorah.

One 9 inch x 1 inch foam disc
One 4 inch x 2 inch foam disc
Two 10 inch silver foil doilies
Aluminum Foil
Nine silver foil candy cups (1 inch diameter)
2 yards blue ribbon, 1 inch wide
3 sheets blue construction paper
10 bamboo skewers
Glue (low heat gun, glue stick, or confectioners' glue)
2 (13 ounce) bags HERSHEY'S KISSES (silver foil)
18 red foil HERSHEY'S KISSES

To create the base of the menorah, begin cutting the 9 x 1-inch foam disc in half. Glue blue ribbon along the curved outside edges of each half-disc. Cover the flat side of each half disc by folding one silver doily over each half, lining up the curved edges. Secure the doilies with glue.

Cover the 4 inch x 2-inch disc with foil and glue blue ribbon around the outside edge.

To assemble menorah, place one half-disk on a flat surface, curved side facing forward. Place the 4-inch x 2-inch disk flat side down in the center of the half-disk. Secure with glue. Place the other half-disk curved side down in center of 4-inch x 2-inch disk. Secure with 3 skewers and glue, piercing through all three pieces of foam. (See figure below.) Decorate by gluing HERSHEY'S KISSES to the base.

Add candleholders by gluing 9 silver candy cups along the top edge of the base.

To make candles, cut blue construction paper into 8 pieces measuring 4 inches x 4 inches and 1 piece measuring 5 inches x 4 inches (for the center candle). Roll each piece into a cylinder 3/4-inch in diameter and secure with glue. Cut 5 of the skewers in half; glue each skewer to the inside of a candle, and insert the excess length of each skewer into each candy cup.

Each flame is created with two red foil HERSHEY'S KISSES glued to each other at the flat base. With 18 KISSES, make 9 flames. Each night of celebration, drop in one KISS flame to "light" a candle. Finished dimensions: 13 inches high, 10 inches wide.



PERFECT LATKES     > Back to Top <

For the best results, use russet potatoes. This variety is high in starch, and the starch is necessary to help the latke mixture stick together and form pancakes that don't fall apart. Most people choose to peel the potatoes before making latkes with them, but this is entirely a matter of taste. Leaving the potato skin on will add color and texture to your pancakes. If you leave the skin on, be sure to scrub the potatoes thoroughly with a vegetable brush. If you do peel them, though, be sure to keep them under water between peeling and shredding to prevent them from oxidizing. (Oxidation is what's happening when potatoes start turning unappetizing shades of pinkish-brown and gray.) Once your potatoes are either scrubbed or peeled, get all the rest of your ingredients ready; you'll need to work fairly quickly to get the mixture ready before the potatoes change color.

Latkes are traditionally made with a potatoes and onions, but there's no rule that says you have to make them the same every time. Jazz them up by shredding in sweet potatoes, apples, carrots, garlic, parsnips or zucchini. Just be sure that the majority of the mixture still consists of potatoes; other vegetables do not contain enough starch on their own to make the mixture stick together.

Have the onions and any other veggies trimmed and peeled, have a piece of cheesecloth ready and waiting, and measure out the other ingredients your recipe calls for, such as matzo meal or flour, baking powder, eggs, cheese and seasonings. Now get ready to shred! If you have a food processor with a shredder attachment, this will make the process go faster, but a good old-fashioned hand-held grater will perform the job with flying colors too. Alternate the potato with the onion and other vegetables while you shred in order to keep the potatoes from oxidizing too quickly. (And keep a tissue nearby -- those onion fumes can really get to you!) If you want lacy latkes with rough, crispy edges, shred those potatoes coarsely. If you prefer denser latkes with smooth edges, use the fine side of the grater.

Now for one of the most important parts of the latke-making process: squeezing out the potatoes. Wet, juicy potatoes make for soggy, greasy latkes that fall apart in the pan because wet items will not brown well in oil. The potatoes need to be dry and the oil needs to be good and hot, so that the exterior of the latke will quickly sear to a crispy finish and prevent the thing from absorbing too much grease. To squeeze out the potato mixture, place it in a piece of cheesecloth and squeeze it out with brute force. When you cannot get any more liquid out, open up the cheesecloth, stir the mixture around a little, and then squeeze it some more.

Empty the contents of the cheesecloth into a mixing bowl and mix in the remaining ingredients. If you're using matzo meal, let the mixture sit for a few minutes in order to allow the matzo to soak up any remaining liquid. Now it's time for the part we've all been waiting for: the frying!

Heat up a pan with vegetable oil 1/4 to 1/2 inch deep. When the oil has reached a temperature of about 350 degrees F (175 degrees C), it's time to fry! If you don't have a deep-fat thermometer, you can test the temperature of the oil by dropping a small amount of latke mixture into the pan. If it turns golden brown within one minute, the oil is ready. Form the latkes by carefully placing spoonfuls of the mixture into the hot oil, then flattening the mounds with a spatula. Fry until nicely browned on the bottom, then flip the latkes with a spatula and brown the other side. Drain the latkes on paper towels and serve them immediately if possible. If you aren't able to serve them right away, keep them in the oven at 200 degrees F (95 degrees C) on a pan or platter. To keep them nice and crispy, don't stack them up, and refrain from covering them.

Now dish up some applesauce and sour cream and get ready to savor the best latkes you've ever made!


For quick answers to common latke-making problems, refer to this handy guide:

The latkes are too greasy
The oil is probably not hot enough. Allow it to come back up to temperature between batches of latkes. You may also want to try frying them in smaller batches. Adding too many latkes to the pan at once will bring down the temperature of the oil, and it may not get hot again fast enough before they start absorbing lots of oil.

The latkes fall apart
Did you squeeze out the shredded potato mixture as much as you possibly could? Extra eggs, matzo meal, and shredded cheese will all help bind the mixture together if it seems too "loose." Next time, in addition to squeezing out the potatoes until you just can't squeeze any more, you can also shred the potatoes more finely to get the mixture to stick together.

The potatoes turn brown
Keep the peeled potatoes immersed in a bowl of cool water until the second you're ready to shred them. Alternate shredding the potatoes with shredding a little bit of onion, and stir the mixture to evenly distribute the onion. Also, be sure to work quickly! Start heating the oil as soon as you finish shredding the potatoes so it will be hot and ready to fry the moment the latke mixture is prepared. When all else fails, you can combat oxidation by partially cooking the potatoes in boiling water first. Be careful not to cook them too long unless you would rather have mashed potato pancakes. Cooking the potatoes even a little bit will remove some of the starch, so you'll need to add extra egg, matzo meal, and/or shredded cheese to help the latkes stick together.

The latkes are still chewy and starchy on the inside
To remedy this problem, you can shred the potatoes more finely, make sure the oil is hot enough, make the latkes thinner, or partially pre-cook the potatoes.

The latkes aren't crispy
Again, pay attention to the dryness of the potatoes and the temperature of the oil. These are the two most important factors in achieving latke perfection. Once you've lifted those crispy golden-brown treasures from the oil, serve them immediately for maximum enjoyment.




2 cups sifted all-purpose flour
1 teaspoon salt
1 tablespoon baking powder
3 potatoes - peeled, boiled and mashed
1 onion, chopped
2 eggs
1 cup milk
1/4 cup light corn syrup
1 teaspoon ground nutmeg
2 tablespoons shortening for frying

In a medium bowl, mix together flour, salt, and baking powder. Stir in mashed potatoes and onion until thoroughly combined. In a separate bowl, whisk together eggs and milk, and stir lightly into potato mixture.
Stir in corn syrup and nutmeg, mixing well. Heat a large griddle to medium-high heat. Coat with shortening and spoon potato mixture onto griddle in 12 equal portions. Fry until brown on both sides. Serve hot.

Makes 12 pancakes

Nutrition per serving (6 servings): Calories 326, Protein 9 grams, Total Fat 7 grams, Sodium 566 milligrams, Cholesterol 74 milligrams, Carbohydrates 56 grams, Fiber 2 grams



POTATO LATKES      > Back to Top <

2 cups peeled and shredded potatoes
1 tablespoon grated onion
3 eggs, beaten
2 tablespoons all-purpose flour
1-1/2 teaspoons salt
1/2 cup peanut oil

Place the potatoes in a cheesecloth and wring, extracting as much moisture as possible. 
In a medium bowl stir the potatoes, onion, eggs, flour and salt together. 
In a large heavy-bottomed skillet over medium-high heat, heat the oil until hot. Place large spoonfuls of the potato mixture into the hot oil, pressing down on them to form 1/4 to 1/2-inch thick patties. Brown on one side, turn and brown on the other. Let drain on paper towels. Serve hot!

Makes 10 to 12 latkes

Nutrition per servinG: Calories 247, Protein 4 grams, Total Fat 21 grams, Sodium 616 milligrams, Cholesterol 106 milligrams, Carbohydrates 12 grams, Fiber 1 gram



POTATO LATKES 2      > Back to Top <

2 cups potato, cubed
3 Yukon Gold potatoes, peeled and shredded
1 onion, shredded
2 eggs
3 tablespoons matzo meal
1 teaspoon kosher salt
6 tablespoons vegetable oil

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and mash.
In a medium bowl, mix shredded Yukon Gold potatoes, mashed potatoes and onion. Add in eggs, matzo meal and salt; mix well.

Feel consistency of the dough; mixture should hold together without being sticky. If it sticks to your hands, add more matzo meal until dough is no longer sticky.

In a large skillet over medium heat, warm enough oil or butter or margarine to cover 1/4 inch of the skillet.

When hot, drop mixture by heaping tablespoon to oil; flatten with a spatula and cook on both sides until golden brown. Serve.

Makes 6 servings

Nutrition per serving: Calories 205, Protein 4 grams, Total Fat 16 grams, Sodium 338 milligrams, Cholesterol 71 milligrams, Carbohydrates 13 grams, Fiber 1 grams




4 baking potatoes
2 peeled green apples
1 yellow onion
3 Tablespoons asiago cheese
1 teaspoon dried tarragon
1/2 teaspoon nutmeg
salt and pepper to taste
olive oil for frying

Boil the potatoes in their skin until they are just tender when pierced with a knife.  Drain and cool. Remove skins and shred the potatoes on a box grater, along with the apples and onion. Place the potatoes, onion and apples in a large bowl. Mix in the cheese, tarragon, nutmeg, salt and pepper. Heat the olive oil in a large sauté pan and form 3-inch round pancakes. Sauté the pancakes until golden on both sides, approximately 2 to 3 minutes. Serve with smoked salmon and tomatillo-corn salsa.




1-1/2 pounds red-skinned potatoes
1 9-ounce package frozen artichoke hearts, thawed, diced, patted dry
2/3 cup chopped leek (white and pale green parts only)
1/2 cup freshly grated Parmesan cheese
1 large egg, beaten to blend
2 tablespoons chopped fresh mint
2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon pepper
6 ounces feta cheese, diced
1-1/2 cups (about) fresh French breadcrumbs
8 tablespoons (about) olive oil

Cook potatoes in pot of boiling salted water until just tender, about 20 minutes. Drain. Cool completely and peel.

Preheat oven to 325° F. Place baking sheet in oven. Using hand grater, coarsely grate potatoes into large bowl. Add artichokes and leek. Mix Parmesan, egg, mint, oregano, salt and pepper in small bowl. Add to potato mixture. Stir in feta and enough breadcrumbs to form mixture that holds together. Firmly press 1/2 cup mixture into 3-1/2-inch round. Repeat with remaining mixture.

Heat 6 tablespoons oil in large skillet over medium heat. Place 4 pancakes into skillet. Cook until brown, about 6 minutes per side. Transfer to sheet in oven. Repeat with remaining pancakes, adding more oil to skillet by tablespoonfuls as necessary. Serve hot.  

Makes about 12 latkes.



POTATO PANCAKES 1 (P)       > Back to Top <

4 large potatoes
1 large onion
2 tablespoons matzo meal
1 egg, beaten
1 teaspoon salt
1/2 teaspoon pepper
clarified butter and oil mixture or your favorite cooking oil

Wash and peel potatoes. Peel onions.  Cut both vegetables into large chunks. Using a food processor, grate some chunks of the potato, alternating with the onion chunks. By using the shredder attachment to the food processor and pressing firmly on the potato chunks as I feed them through the tube I get a consistency which is virtually identical to hand-grated. I would not recommend using the basic steel blade of a food process to do the grating.

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).

Note: the juice from the onion should prevent the potato from discoloring. However, don't worry if the potato does discolor to a pinkish color. Taste is unaffected and somehow the right color returns during cooking. Gray discoloration is a bit more problematic. It usually means that you have doubled/tripled the recipe and are coping with too large a batch of potatoes and there is not enough onion.

Place the potato-onion mixture in a mixing bowl. Add all remaining items in the ingredient list except the cooking oil. Blend well.

Carefully, pour the liquid out of the bowl/pot which was placed under the colander during the draining step. 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-onion-egg mixture, blending well.

Heat 1/2 inch depth of oil (or oil-butter mixture) in a skillet. Use about 2 rounded tablespoons of potato mixture for each pancake. Drop into skillet and flatten with spatula. Fry pancakes about ten minutes total, turning once.  The pancakes should be golden brown.

Occasionally, stir the contents of the bowl to maintain the same ratio of ingredients as you work through the total potato-onion mixture. Serve immediately!! Ms. Sheraton says good potato latkes should be held in a warm oven no more than 15 minutes before being served!!



POTATO PANCAKES 2 (LATKAS) (P) (D)      > Back to Top <

4 large potatoes (about 1-1/2 pounds), peeled
1 medium onion (about 1/2 pound)
1 Tablespoon chopped fresh parsley (optional)
1 large egg
1 teaspoon salt
1/2 teaspoon white pepper
1 Tablespoon all-purpose flour
1/2 teaspoon baking powder
about 1/2 cup vegetable oil, for frying

Grate potatoes and onion. Transfer to colander and squeeze mixture to press out as much liquid as possible. In a large bowl, mix potatoes, parsley, egg, salt, pepper, flour and baking powder.

Heat oil in a deep, heavy skillet. For each pancake, drop about 2 tablespoons of potato mixture into pan. Flatten with back of spoon so each pancake is about 2-1/2 to 3 inches in diameter. Fry over medium heat for about 4 to 5 minutes on each side, or until golden brown and crisp. Turn carefully with 2 spatulas so oil does not splatter.

Drain on paper towels. Stir potato mixture before frying each new batch. If all the oil is absorbed, add a little more to the pan. Serve hot with applesauce, or sour cream, or sugar.



POTATO PANCAKES 3      > Back to Top <

7-8 medium russet potatoes
1 large onion
2 eggs
2 tablespoons potato flour or matzo meal
1 scant tablespoon salt
1 teaspoon white pepper
corn oil

Rinse well in cold water to remove the starch and the potatoes turn white again. Drain very well. If the potato strands are very long (longer than an inch or so) chop them slightly in the food processor or by hand.

Place the potatoes, onion, egg whites, seasonings and flour in a medium bowl and stir well to combine. Cover with plastic wrap and let sit for 15 minutes before cooking.

Spray a baking sheet with nonstick cooking spray; set aside.

Heat 2 tablespoons of the olive oil in a large, nonstick skillet over medium heat until very hot. Stir the potato mixture and, working in batches if necessary, drop the potato mixture by spoonfuls onto the hot skillet and shape them into circles (the pancakes will not be uniform in shape). Let the latkes brown on one side, then turn them over to brown on other side.

Place the browned pancakes on a cookie sheet that has been sprayed with nonstick cooking spray. When the tray is full, bake the latkes, uncovered, for another 10 to 15 minutes until the potatoes are cooked through. Place on paper towels to absorb any fat and eat them while they're hot, with regular, low-fat or nonfat sour cream and regular or sugar-free applesauce, if desired. Makes about 16 to 18 latkes.

Note: The trick to making these pancakes lower in fat is to use a skillet with a nonstick surface and to finish them in the oven. Serve with low-fat or nonfat sour cream and sugar-free applesauce.



POTATO PANCAKES 4       > Back to Top <

5 pounds potatoes, peeled
1 onion
3 eggs, beaten
2-1/2 cups dry pancake mix
2 teaspoons salt
1 teaspoon ground black pepper
1 tablespoon vegetable oil

In a food processor grate potatoes and onion. In a large bowl combine potatoes, onions, eggs, pancake mix, salt and pepper.
Heat oil in a large skillet over medium heat. Spoon potatoes into skillet and cook as you would pancakes, for 3 to 4 minutes on each side.

Makes 15 servings

Nutrition per serving: Calories 184, Protein 5 grams, Total Fat 2 grams, Sodium 651 milligrams, Cholesterol 43 milligrams, Carbohydrates 36 grams, Fiber 2 grams



POTATO PANCAKES 5        > Back to Top <

4 large potatoes
1 yellow onion
1 egg, beaten
1 teaspoon salt
2 tablespoons all-purpose flour
ground black pepper to taste
2 cups vegetable oil for frying

Finely grate potatoes with onion into a large bowl. Drain off any excess liquid.

Mix in egg, salt, and black pepper. Add enough flour to make mixture thick, about 2 to 4 tablespoons all together.

Turn oven to low, about 200° F (95° C).

Heat 1/4-inch oil in the bottom of a heavy skillet over medium high heat. Drop two or three 1/4 cup mounds into hot oil, and flatten to make 1/2 inch thick pancakes. Fry, turning once, until golden brown. Transfer to paper towel lined plates to drain, and keep warm in low oven until serving time. Repeat until all potato mixture is used.



POTATO PANCAKES 6       > Back to Top <

2 cups mashed potatoes
1 egg, beaten
1 teaspoon salt
1/4 cup shredded Cheddar cheese
1 tablespoon butter

In a medium bowl, mix together potatoes, beaten egg, salt, and cheese. Melt butter on a large griddle at medium heat. Drop potato mixture onto griddle 1/4 cup at a time. Flatten with a spatula to 1/2 inch thick. Fry approximately 5 minutes on each side, until golden brown. Serve hot.

Makes 10 pancakes

Nutrition per serving (3 servings): Calories 245, Protein 7 grams, Total Fat 15 grams, Sodium 1307 milligrams, Cholesterol 94 milligrams, Carbohydrates 24 grams, Fiber 3 grams



POTATO WAFFLE LATKES (P)       > Back to Top <

You can prepare the latkes in advance and, just before serving, heat them in a 350° F oven until crisp, 10 to 20 minutes.

3 large baking potatoes, about 2 1/2 pounds
2 tablespoons unsalted nondairy margarine, melted
1 teaspoon kosher salt
2 teaspoons sugar
Concord Grape Wine Syrup, optional (recipe follows)

Peel potatoes and dice into 2-inch cubes. Place in medium saucepan, cover with water and bring to boil over high heat. Reduce heat and simmer until potatoes are easily pierced with fork, about 15 minutes. Drain well.

Push potatoes through ricer or fine sieve. Measure 3 cups of riced potatoes into mixing bowl. Stir melted margarine into potatoes. Add salt and sugar and mix well. Let cool. Divide mixture into 8 equal portions (about 3 ounces each) and shape each portion into a ball. (For advance preparation, cover with plastic wrap and refrigerate until ready to use.)

Heat waffle iron and brush with oil. Place 1 potato ball in middle of waffle griddle and close griddle by pressing lid gently. Bake 4 to 5 minutes. Do not lift lid until waffle begins to steam, then carefully lift 1 corner of waffle with tines of fork to loosen. Transfer to foil-lined baking sheet while other waffles bake. Serve with Concord Grape Wine Syrup.

Makes 8 servings.

Concord Grape Wine Syrup

1-1/2 cups Concord grape wine or grape juice
1/2 cup sugar
1 tablespoon grated orange zest

Bring wine and sugar to boil in heavy medium saucepan over medium-high heat, stirring frequently until sugar dissolves, 1 to 2 minutes. Stir in zest and simmer until sauce is reduced by 1/3, about 5 minutes. Serve hot or cold with Potato Waffle Latkes.

Makes about 1-1/2 cups.



POTATO-APPLE LATKES (P)       > Back to Top <

juice from half a lemon
6 medium baking potatoes, scrubbed
2 large or 3 small Pippin or Granny Smith apples
1 small yellow onion
2 eggs
3 Tablespoons flour or matzah meal
1/2 teaspoon baking powder
1/2 teaspoon salt
fresh ground pepper to taste
canola oil for frying

Fill a very large bowl (or pot) about full with ice water and squeeze in the lemon juice. Grate the potatoes and apple (skin and all) by hand or in a food processor, putting them into the water as you grate them. Peel and grate the onion.

Mix together eggs, flour, baking powder, salt and pepper in a small bowl. Drain potatoes and apples in a colander and squeeze to remove most of the water. Wrap them in a clean dishtowel and squeeze again to get out as much liquid as possible. Dry out the bowl and put the potatoes and apples back in it. Stir in egg mixture and onion until everything is combined. If the mixture looks a little watery, add just a little more flour.

Heat oil in one or more cast-iron pans or on a griddle. (If you have a relatively non-stick surface, you shouldn't need much, although traditionally they are fried in lots of oil for its historical significance, and most people like them best that way.) Make latkes using about 1/4 cup of the mixture for each. Fry over medium-high heat until one side is quite brown and begins to get crispy; turn and brown the other side. Remove to a plate lined with paper towels to drain.

If you are not serving these immediately (which is how they are best), lay them in slightly overlapping rows on an ungreased baking sheet. You can keep these warm in a 250° F oven until serving time if they will be served soon, or reheat them until hot at about 400° F later. Serve warm with applesauce and sour cream.



PRUNE & OLIVE CHICKEN      > Back to Top <

3 cloves garlic, minced
1/3 cup pitted prunes, halved
8 small green olives
2 tablespoons capers, with liquid
2 tablespoons olive oil
2 tablespoons red wine vinegar
2 bay leaves
1 tablespoon dried oregano
salt and pepper to taste
1 (3 pound) whole chicken, skin removed and cut into pieces
1/4 cup packed brown sugar
1/4 cup dry white wine
1 tablespoon chopped fresh parsley, for garnish

In a medium bowl combine the garlic, prunes, olives, capers, olive oil, vinegar, bay leaves, oregano, salt and pepper. Mix well. Spread mixture in the bottom of a 10 x 15-inch baking dish. Add the chicken pieces, stir and turn to coat. Cover and refrigerate overnight.

When ready to prepare, preheat oven to 350° F (175° C). Remove dish from refrigerator. Sprinkle brown sugar on top and pour white wine all around chicken.

Bake in preheated oven for 1 hour, spooning juices over chicken several times as it is baking. Serve on a platter, pouring juices over the top, and garnish with fresh parsley.

Makes 4 servings

Nutrition per serving: Calories 432, Protein 26 grams, Total Fat 27 grams, Sodium 354 milligrams, Cholesterol 102 milligrams, Carbohydrates 19 grams, Fiber 1 grams



CHANUKAH RICE FRITTERS 1  (P)       > Back to Top <
Frittelle di riso per Chanukah

1 cup Italian rice [I'm assuming this means arborio]
2-1/2 cups water
1 teaspoon salt
1 cup dark, seedless raisins
1/2 cup pine nuts or slivered almonds
2 teaspoons freshly grated lemon rind
6 eggs, slightly beaten
1 cup olive or other vegetable oil

Place rice in saucepan with the water and salt and bring to boil. Lower heat to simmer, cover, and cook, without stirring, for 30 minutes, or until rice is well done and quite dry.

Remove from heat, and add raisins, nuts, and lemon rind, and stir.

Cool for at least 1/2 hour and then add the eggs, mixing well.

Heat half the oil in a large frying pan. Drop rice mixture into oil by the rounded tablespoonful. Fry two to three minutes on each side; fritelle should be golden brown. Drain on paper towels.

The frittelle can be rolled in sugar, or sugar and cinnamon, and eaten for dessert.




1 cup arborio rice
2-1/2 cups water
Salt to taste
1/2 cup golden raisins, soaked in water to cover
1/2 cup pine nuts
Grated rind of 1 large lemon
4 eggs, beaten slightly
Olive oil for frying
Cinnamon-sugar for dusting
Lemon wedges

Place rice in saucepan with water and salt; bring to boil. Lower heat to simmer, cover and cook, without stirring for 1/2 hour until rice is well done and very dry. Remove from heat; place in mixing bowl.

Drain raisins of their soaking liquid; add to rice along with pine nuts and lemon rind.

Let rice cool at least half an hour before adding beaten eggs. Add eggs and mix well.

Add enough oil to come 1/2 inch up sides of a medium frying pan. Heat oil over moderate heat.  Drop rice mixture into oil by the tablespoonful.

Fry for 2 to 3 minutes per side or until fritters are golden brown.

Transfer to a cookie sheet lined with paper towels. Keep warm in a low oven, 250° F.

To serve, place fritters on serving dish, dust with cinnamon-sugar. Serve with lemon wedges.



RICOTTA CHEESE LATKES (D)       > Back to Top <

1 (15 to 16-ounce) Container Part-Skim or Regular Ricotta Cheese
4 Eggs; large
6 Tablespoons Matzo meal; or flour
2 Tablespoons Butter or Margarine; melted and cooled
1 to 2 Tablespoons sugar
1 teaspoon Vanilla

Butter, Margarine, Vegetable Oil, or Non-Stick Vegetable

Jam, applesauce, plain or vanilla yogurt, sour cream or
other pancake accompaniments

Put all the batter ingredients in a food processor (fitted with the steel blade) or blender, in batches if necessary, and process until the batter is very smooth, like thick cream. Scrape down the sides of the container a few times during processing.  (The batter will be thinner than most pancake batters.)

Preheat a griddle or large skillet over medium heat (NOT HOTTER), AND LIGHTLY GREASE IT.  Spoon 1-1/2 to 2-Tablespoon measures of batter onto the preheated griddle.  When a few bubbles have risen to the surface of the pancakes, and the bottoms are golden brown (the pancakes will not rise) turn them once, and cook them briefly on the second side, just until they are golden brown. Serve the pancakes with your choice of accompaniment. 

Makes about 30 (2-1/2 to 3-inch) pancakes.



ROAST CHICKEN 1  (F)       > Back to Top <

1 (3-1/2-pound.) chicken
1/3 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon cumin
1/4 teaspoon turmeric
1 Tablespoon oil

Discard excess fat from chicken. Mix salt, pepper, cumin, turmeric and oil. Rub chicken over all with mixture.  Spoon stuffing into chicken. Set in a roasting pan and roast at 400° F for about 1-1/4 hours, basting occasionally.

Makes 4 servings.



MATZAH ONION STUFFING  (F)       > Back to Top <

2 matzahs
1/2 cup hot chicken soup
2 Tablespoon oil
1 large onion, chopped
Salt and pepper
1/2 teaspoon cumin
1/4 teaspoon turmeric
1 egg, beaten

Crumble matzahs into a bowl and pour chicken soup over them. Heat oil in a frying pan and add onion, salt, pepper, cumin and turmeric. Cook over medium heat, stir often, until tender and golden brown. Add to matzah mixture and let cool. Stir in egg and taste for seasoning.



ROOT VEGETABLE LATKES (P)       > Back to Top <

1 cup carrots, shredded
1 cup celery root (celeriac), shredded
1 cup parsnip, shredded
1/2 cup leeks (white part only), trimmed, washed, and diced
1 cup beets, shredded (canned is fine)
2 cups all-purpose potatoes, shredded (peeled or unpeeled)
2 large eggs, lightly beaten
1/2 cup matzo meal
1 teaspoon salt
1/2 teaspoon black pepper

Preheat the oven to 200° F. Combine all ingredients in a large mixing bowl and mix well. In a large skillet, heat about 1 cup oil (to a depth of one inch) until a small drop of batter sizzles upon contact. Use about ¼ cup batter for each pancake. Fry until golden on both sides (six to eight minutes per side), then drain on paper towels or brown paper shopping bags. Serve hot.




2 pounds zucchini
2 large potatoes
1 medium onion
3 eggs
1 teaspoon vegetable oil
¾ cup matzah meal
Salt and pepper to taste
Vegetable oil for frying

Peel the zucchini and grate down to the seeds (discard the seeds). Squeeze out the liquid. Peel the potatoes and grate into the zucchini. Once more, remove the liquid. This is important!

Grate the onion and add to the zucchini mixture. Add the eggs, oil and matzah meal, starting with ½ cup matzah meal and continuing to add more if necessary, until there is body to the mixture. Season with salt and pepper to taste and blend well.

In a large, heavy frying pan, heat some vegetable oil until almost smoking. Using a large tablespoon, spoon a round portion of zucchini mixture into the pan and brown on both sides. Serve hot with sour cream or applesauce.

Note: You can also add carrots, parsley and dill to this recipe.

Makes 18 large pancakes to serve 6 to 8.




Cheese- or Meat-Filled Pastries

3 cups all-purpose flour
2 teaspoons salt
8 ounces (2 sticks) unsalted butter or margarine, at room temperature
1/2 cup cold water
1/2 cup sesame seeds

Cheese Filling
1-1/2 pounds Muenster cheese, grated
3 lightly beaten eggs
1 teaspoon baking powder
1 teaspoon salt
1-1/2 cups sesame seeds

Meat Filling
1 cup finely chopped onion
2 tablespoons olive oil
1 pound chopped kosher shoulder beef
1 teaspoon ground allspice
1 teaspoon salt
½ teaspoon cinnamon
1/4 cup pine nuts

To make the pastry, first combine the flour and salt. Using an electric mixer, cream the butter or margarine and gradually blend in the flour mixture. Add the water. Knead until a ball forms. Let the dough rest as you prepare one of the fillings.

To make the cheese filling, mix all ingredients together well.

To make the meat filling, sauté the onion in oil until soft and translucent, about 5 minutes. Add the chopped meat and brown it, breaking it up with a wooden spoon, about 20 minutes. Let meat cool, then add the spices and pine nuts. Preheat the oven to 400° F.

Spread the 1/2 cup of sesame seeds on a large plate. Break off walnut size pieces of dough. Shape each into a ball and dip it lightly on one side into the sesame seeds, then roll it, seed side down, into a 3-inch round.

Place a teaspoon of filling in the center of the round. Fold it over to make a half-moon and crimp the edges together tightly so that filling will not burst through. (Sambusak can be frozen at this point. Place them in a single layer on a tray lined with wax paper and freeze them.

Place frozen sambusak in double plastic bags and return them to the freezer.

To bake frozen pastries, place them on ungreased baking sheets and bake for 20 minutes in a 400° F oven, or until golden.) Place pastries on ungreased baking sheets and bake them for 15 to 20 minutes, or until golden.

Makes about 60 pastries.




3 cups all-purpose flour
1 teaspoon salt
1/4 cup vegetable oil, plus
1 tablespoon for oiling the bowl
3/4 cup water

Potato Filling:
2 tablespoons vegetable oil
1/2 teaspoon black mustard seed
1/2 cup finely chopped onion
2 peeled and finely chopped fresh ginger
1 teaspoon fennel seeds
1/4 teaspoon cumin
1/4 teaspoon turmeric
2 boiling potatoes, peeled, boiled and cubed
1/2 cup fresh or frozen peas
1/2 teaspoon salt
1 tablespoon water
1 tablespoon finely chopped fresh cilantro
1/2 teaspoon garam masala
3 cups vegetable oil for frying

To make the dough: In a large bowl, combine the flour, salt and 1/4 cup oil, working the dough with your fingers to create a coarse meal. Pour in the water and knead vigorously for about 5 minutes, until a ball forms. Add extra water if needed, a tablespoon at a time. Turn the dough out of the bowl and continue kneading until smooth. Wash out the mixing and place 1 tablespoon oil in the bottom. Roll the ball in the oil several times so that all sides are coated. Cover the bowl with a damp clean dish towel and let the dough rest for 2 hours at room temperature.

Meanwhile, make the filling: In a medium skillet, heat the oil. When it is hot, add the mustard seeds; when they crackle and begin to burst, add the onion and ginger. Sauté until the onion is soft, about 3 minutes Add the fennel, cumin and turmeric, stirring. Add the potatoes, peas, salt and water.

Reduce the heat, cover and cook for 5 minutes to combine the flavors. Stir in the cilantro and the garam masala. Remove from the heat and set aside.

To prepare the samosas: Pinch off a piece of dough the size of a large walnut, keeping the rest of the dough covered. On a lightly floured surface, roll the ball into a flat disk about 4 inches in diameter. Place 1 teaspoon of filling in the center of the circle and fold over to create a semicircle. Moisten the inner edge with water and pinch them closed. Lay each samosa flat on a plate and cover with plastic wrap or foil until all of them are ready for deep-frying.

To deep-fry, heat 3 cups oil in a large skillet to 375° F, a cube of
bread tossed in will brown quickly. Deep-fry the pastries 4 or 5 at a time
until golden. Remove with a slotted spoon. Transfer to a paper-towel lined
platter. Serve hot or at room temperature.   

Makes about 30 pastries



SENSATIONAL APPLESAUCE (P)       > Back to Top <

5 pounds tart apples (Granny Smith are best)
1/3 cup cinnamon sugar
1 lemon
1/2 to 3/4 cup sugar

Peel and core apples; save peels and core. Cut up apples and set aside. In a large pot, cover peels and cores with water and cook on medium heat until peels are soft and water is the color of apple juice (15 to 20 minutes). In a colander, drain off liquid into a bowl and discard peels and cores. Put cut-up apples in a pot and add "apple liquid" to barely cover apples. Add cinnamon sugar, regular sugar and lemon to desired sweetness. Cook on medium-high heat until the apples are chunky. If you like it smoother, cook longer and add more liquid.



SESAME ASPARAGUS (P)       > Back to Top <

2 pounds fresh asparagus
3 tablespoons sugar
3 tablespoons sesame seeds, toasted

Snap off tough ends of asparagus; arrange on a lightly greased jellyroll pan. Sprinkle with sugar.

Bake at 450° F for 12 to 15 minutes or to desired doneness. Sprinkle with sesame seeds.

Makes 8 servings.




2 packages. yeast
1/3 cup sugar
3/4 cup water
1/4 cup orange juice
1/3 cup margarine
1/2 teaspoon salt
4 or 5 cups. flour
3 egg yolks

Mix water, sugar, juice, and yeast. Let stand 10 minutes.  Melt margarine and add to yeast mix.  Beat in eggs and salt.  Add flour, mixing by hand to form a soft dough.  Let rise 1-1/2 hours.

Roll dough 1/4 inch thick and cut circles (approximately 2 inches). Let circles rise 1/2 hour.  Deep fry at 400° F about 3 minutes, turning once. Pipe in jelly and roll in sugar.




2 eggs
pinch salt
1-1/8 cups flour
1/2 cup powdered sugar  (Icing sugar)
1 Tablespoon cinnamon
Vegetable oil for deep frying

Mix first three ingredients and knead until soft and elastic.  Roll out on a floured board to a thin sheet. Cut into 2-inch squares with a pastry cutter. Make a slit through the center of each square and pull one corner through the slit.  Drop into deep hot oil and fry until a delicate brown, turning if necessary.  They fry quickly and must be watched so that they do not become too brown.  They will puff up into all sorts of odd shapes while frying. Drain off on absorbent paper and while hot, dust with powdered sugar and cinnamon.  As a variety, these can be made in the shape of a rosette, or perhaps a pinwheel.




Oil for frying
1/4 cup warm water
1 tablespoon sugar
2 packages dry yeast
1/2 cup orange juice
1/4 pound butter
5 tablespoons sugar
dash salt
2 eggs lightly beaten
3 cups all-purpose flour

In a heavy pot, heat oil to 350 to 375° F. Combine sugar with water and add yeast. To proof yeast, put in a warm , moist place or put a pot of boiling water in an enclosed space such as the oven or clean, empty dishwasher.

While yeast proofs, heat orange juice, butter, sugar and salt in a small pan. When lukewarm, pour into bowl and add beaten eggs and proofed yeast. Stir to mix. Add flour and make into a pliable dough. Knead on floured board or in bowl. Grease bowl and allow dough to rise in a warm, moist place for about a half hour. Punch down. 

Cut dough in strips or into circles. Place on greased, floured cookie sheet at least one inch apart. Return to warm, moist place to rise. Allow to rise for 20 minutes. or longer. 

Fry in preheated deep fat until nicely browned on both sides. Drain on paper towels. Sprinkle with confectioners sugar or cinnamon and sugar mixture. These may also be served with honey or jam and may be reheated to restore freshness.

Makes 18 - 24, depending on size.



SPICY STEWED PEPPERS (P)       > Back to Top <

3 to 4 tablespoons vegetable oil
2 large onions, chopped
4 to 6 large green or red bell peppers, cored and diced small
4 large cloves garlic, chopped
3 (28-ounce) cans plum tomatoes, drained and chopped
1/2 teaspoon hot red pepper flakes, or to taste
Freshly ground black pepper

Heat oil in large, wide casserole over low heat. Add onions and cook, stirring often, about 5 minutes or until soft but not brown. Add peppers and garlic; cook, stirring often, about 10 minutes or until peppers soften.

Add tomatoes, red pepper flakes and dash of salt and pepper. Cook, uncovered, over medium heat, stirring often, 30 to 40 minutes or until stew is thick. Taste and adjust seasonings.

Makes 4 to 6 servings.



SPLIT PEA SOUP (F)       > Back to Top <

1 pound split peas
4 to 6 carrots, cut in chunks
1 medium onion
beef-flavored soup powder or bouillon cubes
1 to 2 cloves garlic, crushed (or garlic powder)
2 teaspoons olive oil (see below)
salt and pepper to taste

Beef bones (optional)

1/4 pound garlic salami, cut into 1-inch cubes (optional)

That would probably need 1-1/2 to 2 hours cooking time on a very low simmer. (When using bones, I cook for three hours.) You have the option of running the carrots through a blender or processor and mixing the puree into the soup.

About the olive oil: I learned from my brother that adding it about 15 minutes before you expect the cooking to be done has the effect of MSG, in that it enhances or perks up other flavors, without imparting its own. I use it in stews, soups of this sort, spaghetti sauce, and the like.

I've found that garlic does a lot to enhance the flavor of pea soup, so I usually serve it with croutons which have been prepared with garlic (fry mashed garlic in olive oil; add bread cubes; fry until browned on all sides).

I always have pea soup with latkes, but I have the latter either plain or with applesauce, so my pea soup is made with bones (and for the smoky dimension, I cut in some nice garlicky salami during the last hour of cooking).



SQUASH FRITTERS (D)       > Back to Top <

1 (20-ounce) butternut squash or pumpkin
2 cups milk, or as needed
1 1/2 cups flour, or as needed
2 teaspoons baking soda, dissolved in
2 teaspoons water
2 eggs
1 Pinch salt
2/3 cup sugar, or to taste
Grated zest of 1-2 oranges
1/2 cup candied citron, cut into small dice
1/3 cup golden raisins
1/2 cup pine nuts, toasted
Peanut oil for deep-frying
Confectioners' sugar for topping

Halve the squash or pumpkin, scoop out and discard the seeds and fibers, peel and cut into 1/2-inch dice. You should have 3 to 3-1/2 cups.

Place squash in a saucepan, add milk to cover, and place over medium heat. Bring to a simmer; cook until the squash breaks down into a smooth puree, about 30 minutes. Don't worry if the mixture looks curdled, it will smooth out.

Stir in the 1-1/2 cups flour; continue to stir until the mixture is thick, about 5 minutes, adding more flour as needed to bind. Beat in the dissolved baking soda, and then the eggs, one at a time, beating well after each addition. Add the salt, sugar, orange zest, citron, raisins and pine nuts. Remove from the heat. Let stand for about 15 minutes until most of the moisture has been absorbed.

Pour oil to a depth of 3 inches in a deep frying pan or wok and heat to 375° F. In batches, drop the batter by small (1-inch diameter) teaspoonfuls into the hot oil. (These should not be too large or the center will not cook.) Fry until golden, 3 to 5 minutes. Using a slotted spoon, transfer to paper towels to drain briefly. Keep warm until all the fritters are cooked.

Arrange the fritters on a platter and sift a heavy dusting of confectioners' sugar over the top. Eat while hot or very warm.

Makes 6 servings



SUFGANIOT (JELLY DOUGHNUTS) (P)       > Back to Top <

1-1/2 cups flour
2-1/2 teaspoons dry yeast
1/2 cup warm water
1 egg, beaten
1/4 teaspoon salt
1/4 cup sugar
2 tablespoons oil
oil for frying (3 inches deep in pan)
confectioner's sugar

Mix together half the water with yeast and 1 teaspoon sugar. Allow to sit so that yeast activates.  Add the rest of the sugar, salt, egg, and 2 tablespoons oil.

Put flour in a large bowl and pour the yeast mixture into the flour and combine well. Add the remainder of the water and mix well.  Cover the bowl with a damp dish towel and allow to rise in a warm place for one hour.

Heat oil in a deep frying pan or pot until small bubbles rise the surface. You can test the oil by dropping a small piece of bread into it. If it sizzles and bubbles, the oil is ready. Scoop a tablespoon of dough and very carefully, lower it into the oil. (Don't drop the dough into the oil or it will splatter into your face!) The doughnuts will puff up and eventually float to the top of the pan. Turn them with a slotted spoon several times and cook until they are golden brown on all sides.

Remove with a slotted spoon and drain on several layers of paper towel with newspaper underneath. Sprinkle with confectioner's sugar.

When sufganiot are cool, inject with jelly. (The syringes used for administering medicine to young children can be used, but better ones are available at cooking supply stores.)



SUFGANIYOT 1 (D)       > Back to Top <

3 cups sugar
2 eggs plus 1 egg yolk
3 1/2 cups unbleached flour
1/4 cup cocoa
1 tablespoon baking powder
1/2 teaspoon salt
1 cup buttermilk

Combine 1/4 cup oil, 1 cup sugar, eggs and egg yolk in bowl and beat with electric mixer until fluffy.

Sift together flour, cocoa, baking powder and salt.  Stir into oil mixture alternately with buttermilk.

Heat 2 to 3 inches oil in heavy deep skillet to 340° F. Drop batter by tablespoons into hot oil and cook in batches until doughnuts are evenly fried, 2 or 3 minutes per side. Do not crowd pan.

Drain on paper towels. Roll in remaining 2 cups sugar.

Makes 24 sufganiyot.



SUFGANIYOT 2 (D)       > Back to Top <

1 kilo sifted flour (2.2 pounds)
2 eggs
1/2 teaspoon salt
4 Tablespoons sugar
1/2 cup oil
50 gm fresh yeast (2 ounces less 2 teaspoon)
1 packet (10 grams) vanilla sugar (approximately 3 teaspoons +)
about 2 cups warm water
icing sugar

Place 2 cups flour in bowl with salt, sugar, yeast, vanilla sugar. Mix well. Add oil and water and mix till smooth. Add eggs and mix again. Add remaining flour until smooth, elastic texture is obtained. Leave to rise. Knead, then roll out dough with rolling pin and divide into 4 sections. Roll out each section, cut into rounds with a cup, leave to rise for 1 hour. Fry in deep oil until golden brown. Drain. Inject with jam or cheese and roll in icing sugar.

NOTE: Make doughnuts according to the Sufganiyot recipe above and fill with one of the following mixtures:

Sweet Filling

1 cup drained cottage or farmers' cheese
1 egg
2 tablespoons sugar
1 teaspoon vanilla

Mix together and fill.

Savory Filling

1 cup drained cottage or farmers' cheese
1 egg
2 tablespoons salt
dash oregano and parsley flakes

Mix together and fill.



SUFGANIYOT 3 (D) (P)       > Back to Top <

1 scant tablespoon (1 package) dry yeast
4 tablespoons sugar
3/4 cup lukewarm milk or warm water*
2-1/2 cups all-purpose flour
Pinch of salt
1 teaspoon ground cinnamon
2 eggs, separated
2 tablespoons (1/4 stick) butter or pareve margarine, softened*
Apricot or strawberry preserves
Vegetable oil for deep-frying
*Use butter and milk if serving at a milk meal, and water and pareve
margarine for a meat meal.

Mix together the yeast, 2 tablespoons of the sugar, and the milk. Let
sit to make sure it bubbles. Sift the flour and mix it with the remaining sugar, salt, cinnamon, egg yolks, and the yeast mixture. Knead the dough until it forms a ball. Add the butter or margarine. Knead some more, until the butter is well absorbed. Cover with a towel and let rise overnight in the refrigerator.

Roll out the dough to a thickness of 1/8-inch. Cut out the dough into 24 rounds with a juice glass, or any object about 2 inches in diameter. Take 1/2 teaspoon of preserves and place in center of 12 rounds. Top with the other 12. Press down at edges, sealing with egg whites. Crimping with the thumb and second finger is best. Let rise for about 30 minutes.

Heat 2 inches of oil to about 375° F. Drop the doughnuts into the hot oil, about 5 at a time. Turn to brown on both sides. Drain on paper towels.  Roll the doughnuts in sugar.   

Makes about 12.



SWEET ITALIAN BREAD -  BOLO (P)       > Back to Top <

For sponge:
1 cup all-purpose flour
1-1/2 envelopes (4 teaspoon) active dry yeast
1/2 cup warm water (about 105° F)

For dough:
3 cups all-purpose flour
1 cup sugar
2/3 cup warm water
1/2 teaspoon salt
grated zest of 1 lemon
grated zest of 1 orange
4 eggs

4 Tablespoons olive oil
2/3 cup raisins
2 Tablespoons anise seed

To make the sponge, place the flour in a small bowl. In another small bowl, stir the yeast into the warm water, then add the mixture to the flour. Cover with plastic wrap and let rest in a warm place until frothy and doubled in size, about 30 minutes.

To make the dough, in the work bowl of a mixer fitted with the paddle attachment, combine the flour, sugar, warm water, salt, citrus zests, eggs and olive oil. Beat to mix well. Add the sponge and beat on low speed until smooth and elastic, about 5 minutes. Add the raisins and anise seed and mix gently. Turn into an oiled bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, about 3 hours.

Line 2 baking sheets with parchment paper. Turn the dough out onto a lightly floured board. Punch down and fold the dough over onto itself a few times. Divide the dough in half. Using your palms, roll half the dough into a log 20 to 24 inches long. Place on a prepared baking sheet and connect the ends of the log to form a circle. Repeat with the other half of the dough and place on the other baking sheet. Cover with a kitchen towel and let rise until doubled in size, about 3 hours.

Preheat oven to 375° F.

Bake until golden, 35 to 40 minutes. Remove from the oven and transfer to a rack to cool completely. To store, cool first, then wrap in a plastic wrap and store at room temperature for up to 5 days.

Makes 12 servings.




2 pounds sweet potatoes, peeled
1 cup chopped onion
1/2 cup dried cranberries or cherries
6 large egg whites
1 teaspoon salt
1/2 teaspoon ground white pepper
1/2 cup all-purpose flour
1/4 cup vegetable oil
Nonstick vegetable oil cooking spray

Preheat the oven to 375° F.

Finely grate the potatoes using a box grater or the grating disk of a food processor. Place the potatoes, onion, cranberries, egg whites, seasonings, flour and oil in a large bowl and stir well to combine. Set aside.

Spray muffin cups generously with nonstick cooking spray. Divide the potatoes among the cups (filling to the top) and bake for 40 to 50 minutes, or until the potatoes are cooked through and tender. Serve warm with applesauce if desired.

Makes 18 muffins.



SWEET POTATO LATKES (P)       > Back to Top <

4 (packed) cups coarsely grated sweet potatoes (about 2 medium tubers)
1/3 cup grated onion
3 tablespoons freshly-squeezed lemon juice
4 eggs, lightly beaten (omit some or all of the yolks if desired)
1/3 cup flour
1/4 cup minced parsley
Vegetable oil for frying

Preheat oven to 200° F.
In a large bowl, combine all ingredients and mix well.

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

Using a tablespoon, form thin pancakes, flattening the batter once it's in the pan. Fry on both sides until brown, adding additional oil if necessary.

Transfer cooked pancakes to heated oven until serving time.

Serve hot, with applesauce and/or sour cream.



SWEET POTATO LATKES 2       > Back to Top <

6 cups peeled and finely shredded sweet potatoes
2 cups finely shredded zucchini
1 cup finely shredded onions
1/4 cup lemon juice
1 teaspoon no-salt herb blend
1-1/2 cups egg substitute
1-2/3 cups unbleached flour
1/4 cup chopped fresh flat-leaf parsley
6 teaspoons canola oil, divided

In a large bowl, mix the sweet potatoes, zucchini, onions, lemon juice, herb blend, egg, flour and parsley. In a large no-stick frying pan or griddle over medium-high heat, warm 2 teaspoons of the oil. Drop a tablespoon of the batter into the pan and spread it with a spatula to form a thin pancake.

Add more batter to fill the pan without crowding the pancakes. Cook for about 2 minutes per side, or until golden and crispy. Remove from the pan and keep warm. Repeat, adding the remaining 4 teaspoons oil as needed, until all the batter has been used.

Makes 6 Servings.



SWEET POTATO LATKES 3       > Back to Top <

2 sweet potatoes, peeled and shredded
2 eggs, lightly beaten
1 tablespoon brown sugar
2 tablespoons all-purpose flour
2 teaspoons ground cloves
2 teaspoons ground cinnamon
1/4 cup vegetable oil

Place potatoes in a colander. Place a cheesecloth over the potatoes and squeeze the potatoes to release as much liquid as possible. Let the potatoes sit to release more liquid, squeeze again.

Combine potatoes, eggs, brown sugar, flour, cloves and cinnamon; mix well.

Form mixture into pancake size cakes and fry in a large frying pan in hot oil. Flip cakes over after 2 to 3 minutes (when bottom is browned) and brown other side. Drain on paper towels and serve piping hot.

Makes 8 to 12 latkes

Nutrition per serving (6 servings): Calories 173, Protein 3 grams, Total Fat 11 grams, Sodium 29 milligrams, Cholesterol 71 milligrams, Carbohydrates 16 grams, Fiber 2 grams



SWEET POTATO TZIMMIS (P)       > Back to Top <

5 large sweet potatoes, peeled, cut in chunks, and cooked
4 large carrots, peeled, cut in chunks, and cooked
1 cup pitted prunes, chopped
1/2 teaspoon ground cinnamon
1/3 cup honey
2 Tablespoon melted margarine
1/8 teaspoon ground pepper
Salt, to taste
Orange juice, optional
2 or 3 apples, peeled and sliced

Mash sweet potatoes and carrots. Mix in the prunes. Add cinnamon, salt, and pepper. Combine honey and margarine. Grease a 2-quart casserole dish. Alternate layers of mashed seasoned vegetables and apples, dribbling honey (and juice) mixture over each layer. End with vegetable layer. Bake at 350° F for about 45 minutes. This tzimmes freezes well.

Makes at least 8 servings.




1 Zucchini; grated
1 Sweet potato; grated
2 White potatoes; grated
1 Onion; grated
2 Eggs; beaten
3 Tablespoon Matzo meal
1 teaspoon Salt
Vegetable oil for frying

In a large bowl; thoroughly mix all ingredients. Drop by spoonfuls into hot frying pan and brown on both sides. Drain on heavy paper. 

Makes 6 latkes.



SYRIAN FILLED PANCAKES - ATAYEF (D) (P)       > Back to Top <

(Choice of two batters and two fillings)

Baking-Powder Batter
1-1/4 cups flour
1 Tablespoon sugar
1-3/4 teaspoons double-acting baking powder
1/2 teaspoon salt
1-1/4 cups water OR 3/4 cup yogurt + 1/2 cup milk
1 large egg, lightly beaten
2 Tablespoons vegetable oil.

Sift together the dry ingredients. Blend together the wet ingredients and mix them into the flour mixture. Alternately, place all in a blender and process until smooth.

Yeast Batter
1 teaspoon active dry yeast
2-2/3 cups lukewarm water
1 Tablespoon sugar
1 large egg
2 Tablespoons butter or margarine, melted
Pinch of salt
2 cups all-purpose flour

Dissolve the yeast in 1/4 cup of the water. Stir in 1 teaspoon of the sugar and let stand about 5 minutes, or until foamy.

Add the remaining water and sugar, the egg, butter or margarine, and salt. Gradually stir in the flour to make a smooth batter. Cover. Let rise at room temperature for about 1-1/2 hours. Stir.

Cheese Filling
8 ounces of small-curd cottage cheese or drained ricotta
Optionally: Add 1/4 to 1/2 cup sugar.

Mix all of the ingredients.

Nut Filling
1 cup chopped walnuts, pecans, or pistachios
2 to 3 Tablespoons sugar
1/2 teaspoon rose water
1/2 teaspoon orange-blossom water
Variation: 1/2 teaspoon ground cinnamon; substitute 2 teaspoons water for rose and orange-blossom water
Mix all of the ingredients.

Sugar Syrup
Yield: 1-1/2 cups, approximately
2 cups sugar OR 1 cup sugar and 1 cup honey
1 cup water
2 teaspoons lemon juice

Combine all of the ingredients in a heavy saucepan. Bring to a boil, stirring frequently. Reduce the heat and simmer without stirring for about 10 minutes, or until the mixture is syrupy (100° C/212° F on a candy thermometer). Cool. Store in the refrigerator.



NOTE: Pour cold syrup over hot pastry or vice versa. This enables absorption of the syrup, without causing sogginess.

-Add cinnamon stick or 1/2 teaspoon ground cinnamon.
-Add 1 Tablespoon grated orange zest with the sugar OR 1 Tablespoon
orange-blossom water just before removing from heat.
-Stir in 1 Tablespoon of rose water just before removing from heat.

1 recipe of batter and 1 recipe of filling yields about 36 pancakes

Heat a griddle or large skillet over medium heat. Lightly oil it.

Drop batter by the tablespoonful to form 3-inch pancakes. Fry only one side until bubbles appear. Remove to a platter and cover with a clean kitchen towel to keep moist.

Place a teaspoonful of filling on the uncooked side of each pancake. Either fold each over and press the edges to seal or top each with another pancake to enclose the filling.

At this point, the pancakes can be frozen. Do not thaw them before frying. Simply increase the final cooking time.

Heat about 2 inches (5 cm) oil to about 375° F (185°C).

Deep-fry the pancakes in batches, turning once, until golden brown on both sides (about 2 to 3 minutes). Remove from the oil with a slotted spoon and drain on paper towels. Drizzle with cooled sugar syrup.




1-3/4 ounces fresh yeast
1-1/2 cups warm water
1 Tablespoon sugar
3 eggs
1/2 cup oil
1/2 cup sugar
1/2 cup non dairy creamer
1 teaspoon Vanilla extract
1 teaspoon Grated lemon peel
6 to 7 cups of flour
Oil for frying
Confectioners' sugar

USE: 2-quart pot
YIELDS: 5 to 6 dozen doughnuts

In a large mixer bowl: place eggs, oil, sugar, nondairy creamer, vanilla, and grated lemon peel. Add yeast mixture; add flour until soft dough is formed. (Dough need not be dry; it should be softer than challah dough.) Knead for a few minutes. Cover and allow to rise until doubled in bulk, about 1 to 1-½ hours.

Roll out dough ½-inch thick on floured surface. Cut out circles with a doughnut cutter.

Place 2 or 3 inches oil in a 2-quart saucepan and heat over a medium flame until hot. Place four doughnuts at a time in the oil. Brown on one side and then on the other. Remove with slotted spoon. Drain and cool on paper towels. Dust with confectioners' sugar.

Note: To test if dough is ready for rolling, place a small piece in a glass of water-if the dough floats to the top, it is ready.



TUNA GEFILTE FISH (P)       > Back to Top <

1 can tuna fish
2 eggs
Small grated onion
Salt and pepper to taste
Sm. grated carrot
Matzah meal or bread crumbs
1 medium onion
3 sliced carrots
Celery stalk

Drain and flake tuna. Add eggs, grated onion, carrots and seasoning to taste. Add matzah meal to hold shape. Mix all ingredients well. Let stand for 10 minutes. Place sliced onion, carrots, and celery in 3 cups water, bring to boil. Wet hands and shape mixture into small balls. Drop balls into boiling water and simmer for 25 minutes. Chill. Serve cold on lettuce with sliced tomatoes and parsley.




4 large eggs
1/4 cup sugar
1 tablespoon vegetable oil, plus more for frying
4-1/2 cups all-purpose flour
2 teaspoons baking powder
1 (5/16-ounce) package vanilla sugar; see cook's notes
1 teaspoon orange-blossom water; see cook's notes
1 teaspoon grated orange zest

For serving: Honey syrup (recipe below)

Cook's notes: Vanilla sugar and orange-blossom water are sold at Eastern Mediterranean grocery stores.

My Note: Vanilla sugar can't be simpler to make. Just slit part of a vanilla bean and put it in a bowl of sugar. In a matter of a few days, you'll have vanilla sugar. Keep a quantity in a closed canister, periodically topping up the sugar as you use it.

Beat together the eggs, sugar and the 1 tablespoon oil in a medium bowl with an electric mixer until creamy. In a large mixing bowl, combine the flour and baking powder. Fold the egg mixture into the flour with a wooden spoon. Add the vanilla sugar, orange-blossom water and orange zest.

Combine the dough ingredients until the consistency is slightly sticky; the batter should not crumble or fall apart, nor should it stick to your fingers when you work with it. If it is too sticky, gradually add more flour. If the batter is too dry, add a little more oil.

Turn the dough out onto a bread board and knead for a few minutes to create a smooth dough. Form it into a large ball, cover with a clean dish towel and set aside to rest for 30 minutes.

Roll the dough into small balls 2 inches in diameter. Work the balls into rings, poking a hole in the center of each. They should look like mini-doughnuts.

Pour 4 inches of oil into a deep pot and heat to 350° F; a cube of bread
tossed in will brown quickly. Fry the doughnuts in the oil until golden brown, turning once. Remove from oil with a slotted spoon and drain on paper towels. Dip them in honey syrup. Serve immediately, stacked on a large platter.  Yield: 30 pastries


2 cups sugar, divided use
2 cups water
Juice from 1/2 lemon
1 strip orange peel (from about 1/4 medium orange)
3 tablespoons honey

Put 3 tablespoons of the sugar into a medium saucepan. Heat over very low heat, stirring, until the sugar melts and caramelizes, 3 to 5 minutes. When the desired color is reached, add the water and stir; be careful, as the mixture will spatter. Add the remaining sugar, lemon juice and orange peel. Simmer 20 minutes. Add the honey, reduce the heat to low and simmer an additional 20 minutes, stirring occasionally. Remove the orange peel. Let cool a few minutes before using. (May be made ahead and refrigerated; reheat before using.)   

Makes about 1-1/2 cups syrup




2 russet potatoes, peeled, boiled, and mashed
2 eggs, lightly beaten
1/2 cup grated Parmesan or Romano cheese
cup matzo meal
Salt and freshly ground black pepper to taste
Olive oil, for frying

For sugar syrup:
1/2 cup sugar
1 cup water
2 teaspoons freshly squeezed lemon juice

Allow the potatoes to cool slightly. Place them in a bowl with the eggs, cheese, matzo meal, salt, and pepper. Stir the ingredients until smooth.

In a large, deep sauté pan, heat 1/2 inch of olive oil till hot but not smoking. Drop 2 tablespoons of batter at a time into the hot oil, and fry on all sides until golden brown. Place on a baking sheet lined with brown paper. While still hot drizzle bunuelos with the sugar syrup (recipe follows), honey, or cinnamon-sugar. Serve at once.

Place the sugar, water, and lemon juice in a saucepan and bring to a boil. Stir to dissolve the sugar. Turn the heat to low and simmer for 15 minutes. Serves 6.




3 cups of all purpose flour
3 tablespoons of sugar
1/2 teaspoon ground cloves
1/2 teaspoon of ground cinnamon
2 cups of finely chopped walnuts
1 cup of dried dates, minced
1 cup vegetable oil
1 cup water

The traditional way is to mix all dry ingredients on a board using your hands, rubbing and sifting them until well mixed. Make a mound and put a hole in the center. Pour oil and water in center and make into a dough. Kneed the dough for about 1 minute.

Put all the dry ingredients in a bowl (if you must) and mix well. Add the oil and water and make a dough, kneed for 1 minute or so.

Place dough in a greased, (use oil), 9-inch pan. Bake in a pre heated oven at 350° F for 1 hour. remove and allow to cool.

The Honey Syrup
1-1/2 cups of honey,
1/2 cup of water
1 small lemon juiced
1/2 teaspoon lemon zest, finely grated

In a pot over medium high heat cook honey, water, lemon juice and zest. Allow to reduce by 1/4.

Place cake in a shallow plate and with a fork, make holes all over the top of the cake. Pour the warm syrup over the cake and allow to sit 1 hour before serving.

TWO-STEP POTATO LATKES (P)       > Back to Top <

5 to 6 medium to large red-skinned potatoes unpeeled (l 1/2 to 1 3/4 pounds)
1 medium onion, finely grated
4 large eggs, lightly beaten
2 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon baking powder
vegetable oil for frying

Place potatoes in a medium saucepan and just cover with cold water. Turn heat to high and allow to come to boil. As soon as potatoes are boiling, put a kitchen timer on for 10 minutes.  When timer rings, remove potatoes from stove and cover with cold water.  Drain immediately, then cover again with cold water. Let sit five minutes. Remove potatoes and pat dry.

Using a hand shredder or food processor fitted with a medium disc, shred potatoes (with skins on). The potatoes should be slightly softened, but still firm enough to produce shreds.  If the peel separates from the potato, discard it. If the peel gets grated in with the potatoes, incorporate it into the mixture. I like the hand grater best. When I use the processor, I use 2/3's of shredded - then pulverized - potatoes and 1/3 shredded potatoes for a mixture than is bulky but still has shreds. Worth the trouble.

In a large bowl, blend shredded potatoes, grated onion, beaten eggs, oil, flour, salt, pepper and baking powder. Place newspaper on work surface (near frying area) and cover with a few paper towels. In a large deep skillet (you can use a Dutch oven), pour in enough vegetable oil to fill about two thirds. If using an electric fry pan, set the temperature to 350 or 375° F. (depending on how fast you want the pancakes to cook).

Drop potato batter by teaspoons (for small ones) or soup spoonfuls in dollops, flattening slightly with a metal spatula if desired. I use large metal tongs for dropping and turning. Brown one side, turn once, and complete cooking on other side. These cook remarkably quickly so take care not to over-brown them. You're looking for a puffy center while retaining some crisp shreds of potato on edges.

Serve immediately or freeze. To reheat, place latkes on a large wire cake rack on a cookie sheet. Warm at 250° F. until crisp.  

Makes 30 to 36 small latkes

For freezing purposes, fry them a little underdone to allow for browning in the re-heating stage.



VANILLA MACAROONS>       > Back to Top <

5 cups flaked sweetened coconut
3 egg whites
1/2 cup granulated sugar
1/4 teaspoon vanilla extract

Preheat oven to 325° F.

Mix together all the ingredients. Make mounds about 1-inch high and 1-inch wide. Place the mounds about 1-inch apart on a parchment-lined baking sheet. Bake for about 15 minutes or until the macaroons are just turning brown.

Makes 20 servings.

NUTRITIONAL INFORMATION: Calories: 170, Carbs: 19, Fat: 9 grams, Protein: 3 grams

Source: Jewish Holiday Style by Rita Milos Brownstein



VEGETABLE & FETA LATKES       > Back to Top <

2-1/2 cups grated zucchini
1 cup peeled and shredded potatoes
1 cup shredded carrots
1/2 teaspoon salt
3 eggs, lightly beaten
salt to taste
freshly ground black pepper
3/4 cup matzo meal
1/2 cup chopped fresh parsley
1/2 cup crumbled feta cheese
1/4 cup vegetable oil

Place the zucchini, potato and carrots in a colander, place paper towels or a cheesecloth over the top and squeeze out as much moisture as possible. Sprinkle salt over the vegetables and let them drain for 15 minutes. Squeeze vegetable again in paper towels.

In a large mixing bowl combine eggs, vegetables, salt and pepper. Mix well. Stir in matzoh meal or flour, parsley and feta.

Heat vegetable oil in a large frying pan. Place vegetable mixture, formed into pancake sized cakes in hot oil and fry until golden brown on both sides. (Cook two to three minutes per side). Add more oil as needed to keep cakes frying up well. Drain fried latkes on paper towels.

Makes 8 to 12 latkes

Nutrition per serving (6 servings): Calories 218, Protein 7 grams, Total Fat 14 grams, Sodium 377 milligrams, Cholesterol 117 milligrams, Carbohydrates 16 grams, Fiber 2 grams



VEGETABLE MELANGE LATKES (P)       > Back to Top <

3 eggs
2-1/2 cups peeled, shredded zucchini (about 2 medium-sized)
1 cup shredded potato (about 2 medium-sized)
1 cup shredded carrot (about 2 medium-sized)
1/2 cup snipped parsley
1/2 teaspoon salt
1/8 teaspoon pepper
3/4 cup matzah meal
vegetable oil

Drain all vegetables in a colander, then place in a cheesecloth or tea towel and wring out all moisture.

In a large bowl, whisk eggs lightly and add vegetables, salt and pepper. Stir in matzah meal.

Shape vegetable mixture into small cakes, using 1 to 2 tablespoons of mixture for each.

Fry a few at a time in a hot, lightly oiled skillet, about 2 minutes on each side. Oil skillet before frying each new batch.




1 cup grated zucchini (about 4 ounces)
1 small onion, minced
2 tablespoons butter
2 slices white bread
3 tablespoons heavy cream
1 small clove garlic
1 can (15 ounces) white beans
2 eggs
1 tablespoon snipped or chopped fresh cilantro
1/2 teaspoon dried thyme
1/2 teaspoon dried chervil
1/2 teaspoon fresh basil
Oil for frying

Sprinkle zucchini lightly with salt and drain in colander for 5 minutes. Rinse well, and squeeze in paper towels to remove all excess water. Sauté zucchini with onion in butter until limp but not browned.

In a food processor sprinkle bread with heavy cream. Add garlic, beans, eggs, cilantro, thyme, chervil, basil and blend until combined. Fold in sautéed zucchini. Drop by heaping tablespoons full in a slightly oiled non-stick pan and fry for 4 minutes per side over medium heat, or until golden brown. 

Makes 12 servings.




For the crust:
1-1/3 cups crushed shortbread cookies
4 tablespoons unsalted butter, melted
2 tablespoons sugar
1/4 teaspoon vanilla extract
1/4 teaspoon ground cinnamon

For the cheesecake batter:
2 pounds cream cheese
3/4 cup sugar
1/4 cup all-purpose flour
5 eggs
14-ounce can sweetened condensed milk
1-1/2 teaspoons vanilla extract
2 to 3 drops orange oil* (optional)
2 to 3 drops lemon oil* (optional)
1/3 cup heavy (whipping) cream

For the topping:
1-1/2 cups sour cream
1 teaspoon vanilla extract
2 tablespoons confectioners' sugar
Gold foil-covered chocolate Hanukah gelt (small coins),
some halved

Preheat the oven to 425° F. Have a 10-inch springform pan ready.

For the crust: In a medium bowl, mix together the cookie crumbs, butter, sugar, vanilla and cinnamon. Pat the mixture into the bottom of the pan. Set aside.

For the cheesecake batter: In a large bowl with an electric mixer on medium speed, cream together the cream cheese, sugar and flour. Reduce the speed to low and blend in the eggs, sweetened condensed milk, vanilla, orange and lemon oils (if using) and cream; mix well.

Scrape the batter onto the crumb crust. Cover the pan with foil, transfer to a baking sheet and bake in the preheated oven for 15 minutes. Remove foil, reduce the heat to 325° F and bake just until set, about 30 minutes.

For the topping: In a small bowl, whisk together the sour cream, vanilla and confectioners' sugar.

Remove the cheesecake from the oven, increasing the oven temperature to 350 degrees. Pour the topping over the cheesecake. Return the cheesecake to the oven and bake for 8 minutes. 

Makes 12 to 16 servings

Turn off the oven and let the cheesecake cool in the oven for at least 1 hour. Transfer to the refrigerator to cool completely, at least 6 hours.

To serve, sprinkle the cheesecake with gold coins, standing the halved coins on end in the topping.

Note: Oils made from a variety of citrus fruits are available at some specialty markets.

Note: Decorate this cheesecake chocolate Hanukah gelt.



YAM AND CHICKPEA LATKES (P)       > Back to Top <

2 cups (packed) coarsely grated peeled yams (red-skinned sweet potatoes; about 8 ounces)
1/2 cup chopped red bell pepper
3 tablespoons cornstarch
1 (15- to 16-ounce) can garbanzo bean (chickpeas), well drained
1 egg
2 teaspoons curry powder
1 teaspoon salt
1/4 cup chopped cilantro
2 teaspoons mustard seeds
8 tablespoons (about) vegetable oil

Combine yams and bell pepper in large bowl. Add cornstarch; toss to coat. Puree garbanzo beans in processor to coarse paste. Add egg, curry powder and salt and blend. Transfer mixture to small bowl. Mix in cilantro and mustard seeds. Stir garbanzo mixture into yam mixture.

Preheat oven to 325°F. Place baking sheet in oven. Heat 6 tablespoons oil in large skillet over medium heat. Working in batches, drop 1 heaping tablespoon batter per pancake into hot oil. Using back of spoon, spread to 3-inch rounds. Cook until brown, about 3 minutes per side. Transfer to baking sheet in oven. Repeat with remaining batter, spooning off any liquid from surface of batter and adding more oil to skillet by tablespoonfuls as necessary. Serve hot. Makes about 12




1 cup warm (105°F to 115°F) water
2 envelopes (2 1/4 teaspoons each) active dry yeast
4 1/2 cup all-purpose flour
10 tablespoons unsalted butter
2/3 cup sugar
3 large eggs
2 teaspoons vanilla extract
1 teaspoon salt
1/2 teaspoon lemon or orange zest (optional)
3/4 cup jam or jelly (redcurrant, apricot, or raspberry work well)
Oil for frying
One egg white, lightly beaten
Confectioners' sugar for dusting

Stir together the warm water and yeast in a medium bowl. Let stand until the yeast is dissolved--about five minutes. Add 1 cup of flour and stir until smooth. Cover the bowl with plastic wrap and let rise in a warm, draft-free place until bubbly, about 30 to 60 minutes.

In a large bowl, beat the butter until creamy, then gradually add the sugar and beat until light and fluffy.  Add the eggs one at a time, beating for one minute after each egg.  Add the vanilla, salt, and lemon or orange zest, beating until incorporated.  Add the yeast mixture, along with the remaining 3-1/2 cups flour.

Mix until the flour is fully incorporated and the dough comes away from the sides of the bowl and forms a mass around the paddle attachment.

Butter a large bowl, add the dough, and turn it in the bowl to coat with butter. Cover tightly with plastic wrap and let rise in a warm place until doubled in volume--about 1-1/2 to 2 hours. Punch down the dough, wrap tightly in plastic, and place in a large plastic bag to let rise for three hours at room temperature or overnight in the refrigerator.

Divide the dough in half. On a lightly floured surface, roll or pat out the dough to a thickness of 1/4-inch. Cut the dough into 2-inch rounds using a biscuit cutter or a cleaned-out tuna can.

In the center of half the rounds, place 1 heaping teaspoon jam or jelly. Brush the edges of the rounds with the egg white, then top with a plain round and pinch the edges together to seal. Let rise until puffy, about 30 minutes.

Heat oil to a depth of three inches in a deep-fat fryer, wok, or large, deep saucepan. The oil should be about 365°F. Fry two or three doughnuts at a time until golden on each side. Drain on paper towels and dust with powdered sugar.



YOGURT MINT TOPPING (D)       > Back to Top <

1 cup plain yogurt
1 tablespoon chopped fresh mint
1 small clove garlic, finely minced
Freshly ground white pepper
Cayenne pepper

Mix yogurt with mint and garlic. Season to taste with salt, pepper and cayenne. Serve at room temperature.  

Yield: 1 cup.




3/4 pound small zucchini
2 heaping tablespoons grated onion
1 large red bell pepper, roasted, skinned, seeded and diced,
divided,  OR 3 Roma tomatoes, seeded and chopped, divided
1 egg, beaten
1/4 cup grated Parmesan cheese
1/4 cup milk
2 teaspoons minced fresh basil
1/4 teaspoon hot pepper sauce
Freshly ground black pepper, to taste
1/2 cup all-purpose flour
1 teaspoon baking powder
Olive oil for frying
1/3 cup dairy sour cream

Grate zucchini through a medium-fine blade. Place in a bowl; salt lightly. Let sit for 1 hour, then drain and press to rid it of all water. Squeeze water out by handfuls.

Mix the zucchini, onion and 2 tablespoons diced red pepper in a bowl. Reserve remaining red pepper for sauce.

In another bowl, stir together egg, cheese, milk, basil, 1/4 teaspoon salt, hot pepper sauce and pepper.

Sift flour and baking powder together onto a plate or waxed paper. Stir vegetables into egg mixture, then gently sift in flour mixture; stir until well mixed.

Heat 3 to 4 tablespoons of oil in a frying pan over medium heat. When hot, spoon 4 small ladles of zucchini batter into pan; press into thin 3-inch rounds. Fry on both sides until lightly brown. Wipe and re-oil the pan as necessary and continue frying remaining batter.

To make sauce: Puree the remaining diced red pepper with sour cream. Serve with latkes.

Yield: 7 servings.



ZUCCHINI CHEDDAR LATKES (D)       > Back to Top <

2 pounds zucchini
1 medium potato
1/2 cup grated cheddar cheese
1 cup chopped green onions
2 cloves garlic, minced
1 egg, slightly beaten
1 Tablespoons lemon juice
1 cup flour
1 Tablespoons sugar
1/2 teaspoon each salt, pepper

Grate zucchini and potato; drain well. Mix in remaining ingredients. Form into patties and fry in oil. Serve with sour cream or yogurt blended with chives. Can be prepared two hours ahead and reheated in oven.

Makes 14 to 16




1-1/4 pounds zucchini, thinly grated
1 large white onion, grated
1-1/2 teaspoons kosher salt
3 tablespoons fresh dill, snipped
3 tablespoons fresh mint, snipped
1 large egg, beaten
1/3 cup grated pecorino cheese
1/4 cup bread crumbs
1 tablespoon butter, melted
Olive oil for frying

Makes 20 to 25 Croquettes.

Combine zucchini and onions in a colander and sprinkle with salt. Let sit for 20 minutes and then squeeze out all the water.

Add dill, mint, egg, cheese, bread crumbs and butter, and combine well.

Fashion mixture into tablespoon-sized balls and fry - 6 at a time - in 1-1/2 inches olive oil, heated to a temperature of 325°F, for 2 to 3 minutes, or until light brown.

Drain on paper towels and serve hot.



ZUCCHINI LATKES (D)       > Back to Top <

2 pounds zucchini
1/2 pound (one large) all-purpose potato, peeled or scrubbed
1 1/2 teaspoons lemon juice
1 cup onion, minced
1/2 cup Parmesan cheese, grated
1 clove garlic, minced
1/2 cup fresh parsley, minced
2 teaspoons kosher salt (or 1 teaspoon regular salt)
1 teaspoon pepper
1/3 cup flour
2 medium eggs

Preheat the oven to 200°F. In a food processor or using a hand grater, shred the zucchini and potatoes. Drizzle the lemon juice over both to prevent browning. Place the vegetables in a clean dishcloth or tea towel and wring them out over the sink to remove as much moisture as possible.

Add the remaining ingredients and combine well.

In a heavy skillet, heat oil to a depth of 1/2 inch until a drop of batter sizzles upon contact. Using about 1/4 cup batter for each pancake, fry on each side until golden brown. Serve hot.




1/2 cup plain yogurt
1-1/2 teaspoons chopped fresh mint
1/2 small clove garlic, finely minced
Freshly ground black pepper

3 cups coarsely grated zucchini (about 3/4 pound)
1 tablespoon chopped garlic
Freshly ground black pepper
1 egg, lightly beaten
3 tablespoons flour
Mint sprigs

YOGURT-MINT TOPPING: Mix yogurt with mint and garlic. Season to taste with salt and pepper. Set aside at room temperature.

PANCAKES: Combine zucchini, garlic and salt and pepper to taste. Lightly stir in egg. Stir in flour.  Heat 1/2 cup oil over medium heat in deep, heavy, large skillet. Drop zucchini mixture by heaping tablespoons into skillet. Flatten slightly with back of spoon and cook until golden brown, 2 to 3 minutes per side. (Turn very carefully so oil doesn't splatter.) Drain on paper towels. Stir mixture before cooking each batch. Add more oil between batches if needed.

Serve hot with Yogurt-Mint Topping. Garnish with mint springs.  

Yield: 12 pancakes (4 appetizer or side-dish servings).



ZUCCHINI PARMESAN LATKES 1 (D)       > Back to Top <

2 pounds Zucchini
1/2 pound Russet potatoes, peeled
1/2 Tablespoon Lemon juice
1 cup Chopped scallions
1/2 cup Grated parmesan cheese
1 teaspoon Chopped garlic
3/4 cup Chopped parsley
1 teaspoon Salt
1/2 Tablespoon Pepper
2 teaspoon Sugar
1/3 cup Matzo meal; OR Flour
2 medium Eggs
Peanut oil for frying

Grate the zucchini and potatoes and toss in the lemon juice to prevent browning.  Squeeze The zucchini and potatoes through towels or a sieve. It is imperative that you get all the moisture out of the vegetables.

Add the scallions, cheese, garlic, 1/2 cup of the parsley, salt and pepper, sugar, flour and eggs and toss to make sure that the ingredients are well mixed.  Heat 1/2 inch of peanut oil in a pan until hot and add thin silver dollar size pancakes, frying over high heat until golden and crispy. When serving, sprinkle with a little more salt and the remaining chopped parsley. 

Yield: 24 pancakes



ZUCCHINI & CHILI LATKES (P) (F)       > Back to Top <

2 large Russet potatoes, peeled and Grated
1 Anaheim chili, peeled, seeded and finely diced
2 Zucchini, grated
1/2 Onion, grated
2 large Eggs, beaten
1/4 cup Matzo meal; or all purpose flour
Salt and pepper to taste
Vegetable oil for frying or
Schmaltz for frying

Mix all together. Heat about 1/2-inch oil in a non stick skillet over medium high heat.  Add the batter in 3 Tablespoon dollops, flattening each with a spatula.  Cook about 3 minutes until the first side is brown, then flip and brown the other side. Transfer the pancakes to a cookie sheet and bake 350°F for about 12 to 15 minutes or until cooked through and crisp.

Yield: 12  (3-inch) pancakes


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