HANNUKAH
(JEWISH FEAST OF DEDICATION OR FESTIVAL OF LIGHTS) 8 days beginning on 25 Kislev,
around the time of the winter solstice
By Bryanna Clark Grogan
(This is an excerpt from my book "The Almost No-Fat Holiday Kitchen)
"The legend tells us that Judah Maccabee, who became the leader after his father died, could not find enough holy oil to keep the menorah burning to rededicate the Temple. Only one tiny bottle, enough for one day, was found. But a miracle happened and the lamp kept burning for eight nights! In memory of this miraculous oil, oily foods are traditional at Hannukah.
Obviously, greasy foods do not fit in with our almost-no-fat way of eating, but we can still enjoy traditional Hannukah foods, such as latkes (potato pancakes) fried without oil. Many Jewish families also make gingerbread cookies at Hannukah. Joan Nathan, the author of "The Jewish Holiday Kitchen" suggests carob brownies for a snack to accompany dreidel-spinning, because children in the old days used to nibble carob while playing the game.
HANNUKAH BUFFET SUPPER MENU
Potato Latkes (pancakes)* with applesauce and
Tofu Sour Cream*
Brittle rye crackers or rye bread toast with Mock Chopped Liver*
Green Bean Stroganoff* over cooked linguine or fettucine noodles
Ginger Crinkles*
Carob Brownies (low-fat and almost no-fat recipes)
Hot spiced apple cider
BRYANNA'S POTATO PANCAKES (LATKES) Serves 6 (makes about 30 pancakes)
I could eat latkes every day of the week! This recipe makes delicious latkes even without the eggs and oil. For other occasions, try them with cranberry sauce, or even ketchup. They are great for breakfast, or any meal of the day.
9 medium russet potatoes, scrubbed or peeled and grated
1 large onion, peeled and grated
3/4 c. wholewheat flour
OPTIONAL: 1/3 c. nutritional yeast or dairy-free soy Parmesan
1 T. baking powder
1 and 1/2 tsp. salt (or use seasoned salt or herbal salt)
1/4 tsp. white pepper
Mix the onion and potato together well in a large bowl. Add the other ingredients and mix well.
You can cook these on several large, heavy skillets (non-stick or lightly-oiled) over medium-high heat, but the easiest way is to use a non-stick electric pancake griddle-- this accomodates quite a few latkes and they cook evenly. Place 1/4-cupfuls of the potato mixture onto the preheated griddle or skillets and flatten them into thin pancakes with a spatula. Cover them with lids or foil (I use inverted cookie sheets over the griddle) until the bottoms are golden-brown, then flip them over and cook, uncovered, until the second side is golden-brown. Serve hot with applesauce and Tofu Sour Creme (below).
Alternate Cooking Method-- Preheat the oven to 500 degrees F. Flatten the pancakes on lightly-oiled or nonstick cookie sheets. Spray lightly with oil from a pump sprayer. Bake 15 minutes, then turn over and bake 5 or 6 minutes more.
VARIATIONS:
#1: Add to the grated potato mixture 1 c. of cooked, minced greens, squeezed dry
#2: Use only 5 potatoes, and add about 3 c. grated scrubbed carrots, or grated yams or sweet potatoes , or winter squash (peeled), or grated parsnips, turnips or rutabagas (peeled).
#3: Use only 5 potatoes, and add 3 c. grated unpeeled summer squash (zucchini or other) (squeeze dry in a clean tea toel before adding to potatoes).
#4: add about 2 c. grated (peeled) broccoli stems, or radishes.
#5: Add some chopped fresh parsley to taste, or chopped fresh dill, or crushed garlic and other fresh herbs. Other additions might be: chopped chives, caraway seeds, Indian herbs and spices.
BRYANNA'S FAT-FREE OR LOW-FAT TOFU SOUR CREME (OR YOGURT)
Makes 1 and 1/2 c.
Silken tofu makes a smooth, rich-tasting mixture which can be used anywhere you would normally use sour cream, including cooking.
1 (12.3 oz.) box extra-firm SILKEN tofu
3 T. lemon juice
1/2 tsp. unbleached sugar
1/4 tsp. salt
OPTIONAL: for a richer mixture, add 1-2 T. olive oil
Process in a food processor or blender until VERY smooth. Keep in a covered container in the refrigerator for up to a week.
For a topping for fruit, sweeten the sour creme with a tablespoon or two of Grade a light maple syrup, fruit-sweetened jam or jelly, fruit juice concentrate, and/or fruit liqueur.
Tofu Yogurt: Reduce the salt to a small pinch and 4 T. of lemon juice. If it seems too thick, thin with some water to make it the consistency you prefer. (There are several brands of soy yogurt now available in health food stores, but I prefer this for sauces and cooking.) If you like, you can add some dairy-free acidopholis powder.
BRYANNA'S MOCK CHOPPED LIVER Serves 6
(This willl be in my not-yet-published fiber cookbook.)
Since observant Jews are not supposed to eat meat and dairy foods together, many versions of Mock Chopped Liver appear in Jewish dairy restaurants. Many are made with nuts. This one is adapted from a recipe in Debra Wasserman's Lowfat Jewish Vegetarian Cookbook .
8 oz. frozen baby lima beans or “sweet beans” (green soybeans)
3/4 lb. fresh mushrooms, chopped
1 small onion, minced
2 cloves garlic, crushed
1/4 c. toasted walnuts, pecans or shelled sunflower seeds
1/4 c. vegetable broth
1 tsp. salt
pepper to taste
Cook the baby limas in water to cover for about 10 minutes, or until tender. Drain.
In a medium non-stick or lightly-oiled pan, steam-fry the mushrooms, onions and garlic until the onion is tender.
Place the cooked limas, mushroom mixture, broth and other ingredients in a food processor and process until very smooth. Pile into a serving bowl and chill the mixture until serving time.
BRYANNA'S GREEN BEAN STROGANOFF Serves 6
The original of this deliciously simple recipe was given to me many years ago
by Judy Savage, who keeps a kosher kitchen in Northford, Connecticut. Frozen
whole small green beans work well during the winter season.
1 and 1/2 lbs. frozen or fresh whole small green beans
3/4 lb. fresh mushrooms, sliced
3 large onions, thinly sliced
2 cloves garlic, minced
1 and 1/3 c. firm or extra-firm SILKEN tofu
1/3 c. dry white wine
1/3 c. water
1/3 c. soy sauce or tamari
2 and 1/2 T. lemon juice
1 T. dried basil (or 3 T. fresh, chopped)
1/4 tsp. sugar or alternate
salt and freshly-ground black pepper to taste
Heat a large, heavy skillet, non-stick or lightly-oiled, over high heat. Add
the onions and garlic and steam-fry with 3 T. of the wine until the onion starts
to soften (using a little water if necessary). Add the mushrooms, green beans,
basil and remaining wine. Cover and cook over medium heat for 5 minutes, or
until the beans are done to your liking.
Meanwhile, mix the tofu, water, lemon juice, soy sauce and
sugar in a blender or food processor until VERY smooth. Pour this into the pan
with the vegetables. Turn the heat to low and heat the mixture gently. Taste
for salt and pepper. Serve hot over hot cooked egg-free broad noodles or fettucine.
BRYANNA’S FUDGEY LITE VEGAN BROWNIES (PRETTY LOW FAT)
Makes 16 pieces, about 100 calories, 3 g. fat each (with only 1/4 c. of nuts)
3 T. Earth Balance Natural “Buttery Spread” OR 3 T. oil (this works just fine!)
3 T. water
1 c. (unbleached) brown sugar or Sucanat
1/2 c. Dutch (dark) cocoa powder (unsweetened) OR carob powder
(use the coffee or coffee sub if using carob)
2 tsp. vanilla
1 T. espresso powder, or instant coffee or coffee substitute granules
AND/OR 1 T. grated orange zest (organic, if possible—orange part only)
1/4 c. water
1 T. flaxseeds
1T. EnerG egg replacer powder (in my experience, other types don’t work in this,
so use EnerG)
1/2 c. regular wholewheat flour (not pastry flour)
1/2 tsp. baking powder
1/4 tsp. salt
1/4 to 1/2 c. chopped nuts, toasted briefly (I like walnuts, but you can use
any kind)
(I spread them on a plate and toast in the microwave for 3 minutes)
NOTE: If you want coffee flavor, but have no espresso powder or instant coffee granules, use strong liquid coffee or espresso for the 3 T. water AND for the 1/4 c. water that you blend with the flax and egg replacer.
Preheat the oven to 350 degrees F.
In a small saucepan, melt the Earth Balance and 3 T. water gently over medium heat OR melt it in a medium-small microwave-proof bowl in the microwave for 1 minute. Stir in the sugar until dissolved, then stir in the cocoa or carob, vanilla and coffee powder and/or orange zest. Set aside.
IF YOU USE OIL INSTEAD OF EARTH BALANCE, skip the melting step. Just mix the oil with 3 T. HOT water and stir in the sugar, then then the cocoa, etc. (I use a whisk for the cocoa).
Place the 1/4 c. water, flaxseeds and egg replacer in a blender. Blend on high for several minutes, until the mixture is “gloppy” like slightly beaten egg whites, with little brown flecks of flax skin throughout. Fold this into the cocoa mixture.
In a small bowl, mix together the flour, baking powder, salt and nuts. Add the flour mixture to the cocoa mixture and stir briefly.
Spread in a 9” square or 7x11” rectangular baking pan, greased lightly with margarine or sprayed with pan spray or oil from a pump sprayer. Bake the 9” pan for about 20 minutes, the 7x11” for about 17 minutes. You may have to experiment with timing, according to your oven (try to use an oven thermometer to check the temperature, which can vary even in new ovens), and according to how fudgey you like the brownies.
Cool on a rack, then cut.
BRYANNA'S ALMOST NO-FAT BROWNIES Makes 16
1 c. Sucanat or brown sugar
4 oz. medium-firm tofu (1/2 c.)
1/2 c. unsweetened cocoa OR carob powder
1/3 c. flour
1/4 c. water
4 tsp. powdered EnerG egg replacer
1 T. coffee or coffee substitute granules
2-3 tsp. vanilla or liqueur
1 and 1/2 tsp. vinegar
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
HIGHER FAT OPTION: 1/4 c. chopped nuts
Preheat the oven to 350 degrees F. In the food processor mix until smooth the
sugar, tofu, cocoa, water, egg replacer, coffee granules, vanilla and vinegar.
In a medium bowl whisk together the flour, salt, baking powder and soda. Add
the cocoa mixture and mix briefly. Add nuts, if using.
Pour the mixture into a nonstick or lightly-oiled or sprayed 7x11" or 8x8" cake
pan. Spread evenly. Bake 25 minutes. Cool on a rack in the pan, then cut into
16 bars.
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An assortment of cookie possibilities:
FAT-FREE GINGER CRINKLES Makes 56
This dough makes a cookie that is crispy-chewy on the outside and a bit cakey--
but not dry-- on the inside. It's great!
NOTE ON PREPARING THE COOKIE SHEETS: Since these are rolled in sugar to make a crispy crust and keep the insides moist, these cookies can easily burn. If you don't have the new double-bottomed cookie sheets, line your sheets with baking parchment or oiled brown paper.
Blended Ingredients:
8 oz. (1 c.) medium-firm tofu
1/2 c. dark molasses
1 and 1/2 c. sugar or alternate
Dry Ingredients:
3 c. pastry flour (white or wholewheat)
1 c. oat flour (blend oatmeal in a DRY blender)
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 T. powdered ginger
1 tsp. cinnamon
1/2 tsp. ground cloves
Additional Ingredients:
1/2 c. cold water mixed with 2 T. plus 2 tsp. powdered Energ egg replacer
OPTIONAL: 1/4 c. minced candied ginger
For rolling the cookies in: 1/2 c. sugar, Sucanat or cinnamon-sugar
Preheat the oven to 350 degrees F.
Combine the Blended Ingredients in a blender or food processor until smooth.
Whisk the Dry Ingredients together in a medium bowl. In a medium bowl, beat
the water and egg replacer with an electric or rotary beater until like softly-mounded
beaten egg whites. Add the tofu mixture to the egg replacer mixture and stir
well. Add this to the flour mixture and mix thoroughly.
Drop rounded teaspoons of the dough into the 1/2 c. sugar and shape them into
balls with your hands. Place the balls on the prepared cookie sheets (you will
need four, or do two batches of two pans each). Place the balls well apart and
do not press down. Bake in the top half of the oven for 12 minutes. Cool the
cookies on racks. if not eaten the same day, they should be frozen.
The nest recipe was adapted from one in Cooking Light Magazine;
GINGER CRINKLES makes 52
2/3 cup plus 3 tablespoons granulated unbleached or white beet sugar, divided
1/4 cup plus 2 tablespoons Earth Balance, softened
1/4 cup molasses
1/2 T. EnerG egg replacer beaten frothy with 2 T. water
2 cups unbleached flour
2 teaspoons baking soda
1-3 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground mace
Preheat oven to 350 degrees F.
Beat 2/3 cup sugar and margarine at medium speed of a mixer until well-blended. Add molasses and egg replacer; beat well.
Combine flour, baking soda, ginger, cinnamon, and mace; gradually add to sugar mixture. Stir until well-blended. Divide in half. Wrap each portion in plastic wrap; freeze for 30 minutes.
Shape each portion of dough into 26 (1-inch) balls; roll in 3 tablespoons sugar. Place, 2 inches apart, on baking sheets coated with cooking spray. Bake for 12 minutes or until lightly browned. Remove from sheets; let cool on wire racks. Store in an airtight container.
2 cookie recipes by Wen Zientek
Chocolate (or carob) Chanukkah Cookies
This recipe comes from the mother of a friend of mine that makes these cookies
every year. They are lower in fat than more traditional cookies are always quickly
gobbled up. I like using Star of David cutters, but gelt or dreidel cutters
also work great. These cookies can also be frosted with royal icing or glazed.
1/4 cup prune butter
1 cup sugar
egg substitute equivalent to 2 eggs(1 T. EnerG egg replacer and 1/4 c. water)
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
2 cups flour
1/2 cup cocoa or carob powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
powdered sugar
Beat the prune butter, sugar, and egg substitute in a large bowl until light
and fluffy. In a small bowl whisk together the flour, cocoa, baking powder,
baking soda, and salt. Add the flour mixture to the egg mixture and beat until
well blended. Cover tightly and chill for 2 hours. Preheat the oven to 350 degrees.
Turn the dough out onto a lightly floured surface and roll 1/8 inch thick. Cut
with star cookie cutters and place 2 inches apart on ungreased cookie sheets.
Bake for 4 to 6 minutes, or until firm. Cookies should not brown. Cool for one
minute on the sheets and then carefully place on wire racks. Lightly dust the
cookies with powdered sugar. Store in an airtight container.
Low Fat Double Ginger Cookies
These attractive ginger cookies are studded with crystalized ginger for great flavor and a little sparkle. For those on a diet or watching their cholesterol, these cookies make the perfect gift. I like them cut into little reindeer shapes. They weigh in at a healthy 49 calories, 1 gram of fat, and no cholesterol.
1/4 cup reduced-calorie margarine (use 2 T. earth Balance and 2 T. water)
1/2 cup dark brown sugar
2 large egg whites (4 tsp. EnerG egg replacer beaten with 1/4 c. water)
2 teaspoons pure vanilla extract
2 cups flour
2 teaspoons ground ginger
1/2 teaspoon baking soda
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
2 tablespoons minced crystallized ginger
Preheat oven to 375 degrees and lightly grease cookie sheets. Cream the margarine and sugar together until light and fluffy. Add the egg whites and vanilla and mix well. In a small bowl, whisk together the flour, ground ginger, baking soda, allspice, cinnamon, nutmeg, and salt. Slowly blend in the flour mixture to the butter mixture until well combined. Fold in the crystallized ginger. Turn the dough out onto a lightly floured surface. Roll out the dough 1/4 inch thick and cut into desired shapes. Place the cookies 1 inch apart on the prepared baking sheets and bake for 4-6 minutes or until the edges are golden brown. Let the cookies cool on the sheets for 2 minutes, then transfer to wire racks to cool.
Double Ginger Cookies (Prevention)
Serving Size : 36
2 cup all-purpose flour
1 tablespoon ground ginger
1/2 teaspoon baking soda
1 teaspoon pumpkin pie spice
4 tablespoon butter – softened (Earth Balance)
1/2 cup packed brown sugar
2 egg whites (4 tsp. Egg replacer powder beaten with 1/4 c. water)
1 teaspoon vanilla
3 tablespoon minced crystallized ginger
Preheat oven to 400F. Coat 2 baking sheets with cooking spray. In a med. bowl, mix flour, ground ginger, baking soda, and spice. Combine butter and brown sugar in a lg. bowl. Beat for 1 min. until light and fluffy. Beat in egg whites and vanilla. Gradually beat in flour mixture on low speed. Stir in minced ginger. On a lightly floured surface, roll out half the dough 1/4 in. thick. Using cookie cutters, cut out shapes. Transfer to baking sheets, placing cookies 1 in. apart. Bake 5 min. until edges of cookies are browned. (Bake both sheets at once, switching racks after 3 min.) Cool 2 min. on wire racks, then gently loosen cookies and cool completely. Repeat step 3 with remaining dough.
Per cookie: 48 cal, 1.3 g fat (24% of cal), 29 mg sodium. Yields 36.