A HANUKKAH OF MIXED
TRADITIONS
Menu:
Serves 8
Latkes (Potato Pancakes)
Baked Eggplant and Peppers
Stewed White Beans
Israeli Salad
"Cheese" Blintzes with Blueberry Sauce
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LATKES
(Potato Pancakes)
Makes about 4 dozen
Fried foods are traditionally eaten on Hanukkah to symbolize the sacred oil of the
Maccabean temple. Though fried foods are not generally favored by the health-conscious,
it's hard to imagine Hanukkah without them. To make them a healthier treat, fry them in a
nonstick Silverstone skillet or griddle with a minimal amount of safflower oil, and drain
them well on paper towels before serving.
6 Large potatoes, peeled and finely grated
1 medium onion, finely grated
3 egg substitutes, beaten
½ cup matzo meal
salt and freshly ground pepper to taste
oil for frying
applesauce
If grating potatoes in a food processor, run them through the grater twice, otherwise they
will be too coarse. Put the grated potatoes in a colander and let drain for 10 minutes, then
press down on them with palms to extract excess liquid. Combine in a mixing bowl with the
onion, eggs, and matzo meal. Season to taste with salt and pepper.
Heat just enough oil to coat the bottom of a large, nonstick skillet. Drop enough potato
batter to form 2%- to 3-inch pancakes. Fry on both sides over moderately high heat until
golden brown and crisp. Drain briefly on paper towels and place in a covered container to
keep warm until serving. Serve warm with applesauce.
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BAKED EGGPLANT AND PEPPERS
Makes 6 to 8 servings
Eggplant and peppers, two well-loved vegetables in both the Eastern European and
Sephardic traditions, are combined in a delicious casserole.
1 large or 2 smaller eggplants, 1 ½ pounds total, peeled and diced
1 tablespoon olive oil
1 large onion, finely chopped
1 teaspoon dried basil
1/2 teaspoon ground cumin
1/4 cup wheat germ
salt and freshly ground pepper to taste
2 tablespoons olive oil
3 medium green bell peppers, cut into 1-inch squares
1 ½ cups diced plum tomatoes
3 tablespoons unbleached white flour
3/4 cup soymilk
1 ½ cups grated Mozzarella-style soy "cheese"
dash cayenne pepper
Preheat the oven to 350 degrees.
Place the diced eggplant in a colander and salt it. Let stand for 30 minutes, then rinse thoroughly. Heat the oil in a large skillet. Add the onion and sautee over moderate heat until it begins to turn golden. Add the eggplant and just enough water to keep the bottom of the skillet moist. Cover and cook, stirring frequently. When the eggplant is about half done, stir in the basil and cumin. Cook until the eggplant is tender, adding small amounts of water as needed while cooking to keep the skillet moist. Stir in the wheat germ and season to taste with salt and pepper.
Oil a large, shallow baking casserole and pat the eggplant mixture into it.
Rinse the skillet and heat the oil. Add the peppers and sautee over high heat, stirring frequently, until they begin to brown.
Lower the heat, stir in the tomatoes, and sautee for a minute or two, just until they begin to
soften. Slowly sprinkle in the flour, stirring until it disappears. Then, slowly, stir in the milk
and bring to a simmer. Sprinkle in the cheese, a bit at a time, followed by the cayenne. Let
the mixture simmer until thickened and the cheese is completely melted. Pour over the
eggplant. Bake for 35 to 40 minutes, or until the top is golden brown and bubbly. Let cool
for 10 minutes, then scoop out sections with a spatula to serve.
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STEWED WHITE BEANS
Makes 6 to 8 servings
Small white beans cooked in a savory sauce is a common Sephardic dish, served all year
round for holidays and everyday meals alike.
2 tablespoons safflower oil
1 cup minced onion
½ cup minced celery
14 1/2-ounce can can crushed tomatoes
3 tablespoons light brown sugar
1 teaspoon paprika
1 teaspoon dried summer savory
2 bay leaves
2 1/4 to 2 ½ cups canned or cooked navy beans
salt and freshly ground pepper
Heat the oil in a deep, heavy saucepan. Add the onion and celery and sautee over moderate
heat until they are golden. Stir in the crushed tomatoes, sugar, and seasonings. Bring to a
simmer, then stir in the beans. Add a pinch of salt and a grinding of pepper. Simmer,
covered, over very low heat, for 45 minutes. Taste to adjust seasonings and serve hot.
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ISRAELI SALAD
Makes 6 to 8 servings
The hallmark of an Israeli salad is that its vegetables are diced very small, resulting in a nice
blending of flavors. Let your tomatoes ripen in paper bags in a cool, dark place for two to
three days to develop more flavor.
1 large cucumber, peeled, seeded, and cut into 1/4-inch dice
4 medium plum tomatoes, or 2 large tomatoes, cut into 1/2-inch dice
2 medium red bell peppers, cut into 1/4-inch dice
1 cup finely shredded red cabbage
2 bunches scallions, minced
½ cup finely diced radish
1 medium half-sour pickle, finely diced, or 1/3 cup chopped green olives
2 to 3 tablespoons olive oil
juice of 1/2 to 1 lemon, to taste
salt and freshly ground pepper to taste
Combine all the vegetables in a salad bowl. Toss together. Use enough olive oil to moisten
the vegetables, and lemon juice to taste. Season to taste with salt and pepper, or just with
pepper, and toss again.
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"CHEESE" BLINTZES WITH BLUEBERRY SAUCE
Makes 16 blintzes, 2 per serving
Hanukkah desserts, such as jelly donuts, are traditionally deep-fried but since this meal
includes fried latkes, it might be prudent to opt for the Jewish classic, cheese blintzes. These,
too, are appropriate to this holiday, since cheese delicacies are a typical off offering.
Sauce
2 cups frozen blueberries, thawed
1/4 to 1/3 cup light brown sugar, to taste
dash lemon juice
2 tablespoons cornstarch
Pancake batter
1 ½ cups whole wheat pastry flour
½ teaspoon salt
3 egg substitutess, beaten
1 1/4 cups water
1 cup soymilk
2 tablespoons safflower oil
Filling
1 ½ pounds soft, well-mashed tofu
3 tablespoons honey, or to taste
1 teaspoon lemon juice
½ teaspoon cinnamon
Combine the blueberries, sugar, and lemon juice in a food processor. Pulse on and off until
the blueberries are coarsely chopped. Sprinkle in the cornstarch and pulse on and off a few
more times. Transfer the mixture to a saucepan and bring to a simmer. Simmer until the
mixture has thickened. Remove from the heat and let cool to room temperature. The filling
may be done ahead of time and refrigerated. Bring to room temperature before serving.
Combine the flour and salt in a mixing bowl. In another bowl, combine the egg substitute with the water, soymilk, and oil. Stir until well blended. Make a well in the flour and pour the wet mixture in. Stir vigorously just until smoothly combined -- don't overbeat.
Heat a 6- or 7-inch nonstick skillet. When it is hot enough to make a drop of water sizzle, drop a scant 1/4 cupful of batter in and swirl it around until it coats the skillet. Cook on both sides until golden. Remove to a plate and repeat until the batter is used up.
Combine the ingredients for the filling in a small mixing bowl. If the "cheese" seems very dry, add a bit of soy milk to give it a creamier consistency. Divide the mixture among the pancakes and fold as instructed in the accompanying illustration. Serve at room temperature, passing the sauce around for guests to spoon over their blintzes.