Chanukah fare with international flair
Around this time of year, I think of my grandmother and the stories she told me about making beef brisket and potato latkes for her first Chanukah dinner in America. She loved to cook, and sharing her recipes from Russia brought her such delight.
Chanukah, often called the festival of lights, is a joyous holiday that is celebrated at home instead of taking place in the synagogue. Families light candles and enjoy the traditional foods that are fried in oil, recalling the miracle that occurred in ancient times, when a one-day supply of oil burned in the Temple for eight days.
For many years, we shared Gramma Eva’s brisket recipe with friends at our Chanukah meals, but as our food focus changed, so too did the menu. One year, we served meatloaf and cabbage borscht. After a trip to Brazil, we had a feijoada stew for our Chanukah family dinner, and last year, the main course was fried chicken.
This year, we are going back to our traditional Chanukah fare, but with a few additions. I am roasting Beef Brisket With Prunes in a Wine Sauce, almost like a tzimmes, and serving it with an Italian-inspired green tomato marmalade and crisp potato latkes.
I still remember using a hand-held grater to help my mother make the potato mixture for the latkes. Today, the food processor cuts down on the time it takes to prepare the old family recipe. To make the latke batter in minutes, use the food processor’s knife blade to chop the onions and the shredder blade to grate the potatoes, and then just add them to a bowl with the remaining ingredients.
We begin frying the latkes when family and friends arrive at our home; meanwhile, our grandchildren spin the dreidel, a game that dates back to ancient times. Before dinner, as the guests exchange greetings, we serve Fried Zucchini Sticks. Then we sit down to a salad of shredded lettuce tossed with sliced tomatoes, fresh fennel and topped with fried parsnip chips. The main course — brisket, green tomato marmalade and potato latkes — is served family style, and everyone helps themselves.
Carrying out the Chanukah theme for dessert, we serve homemade jam-filled doughnuts, which everyone loves. Served in many countries during the holiday, they take on different names. In Israel, they are known as sufganiyot; in Italy they are called bombolini, and in Poland they refer to them as ponchiks. No matter what they are called, they are delicious. Simply fry the doughnuts, roll in sugar and serve them with a bowl of melted chocolate for dipping.
The doughnuts can be made in advance, and stored in plastic bags in the refrigerator. Before serving, just reheat and roll in sugar. Make an extra batch for your guests to take home — they are delicious for breakfast the next day.
But the party is not over. After dessert, everyone returns to the living room, where the gifts wrapped in colorful Chanukah paper are waiting to be opened by the children.
GREEN TOMATO MARMALADE
From “Italy Cooks,” by Judy Zeidler.
If you saw the movie “Fried Green Tomatoes,” you may think the only way to cook green tomatoes is to fry them. The truth is they also make a wonderful marmalade that’s a perfect accompaniment to the brisket and potato latkes.
While living in Italy we were invited to a cooking class at Nittardi Winery in Tuscany taught by Kalus Trebes, chef/owner of Gargantua Restaurant in Frankfurt, Germany. He shared this recipe. It is so versatile that I always keep a jar in the refrigerator. Not only is it delicious on toast or a frittata for breakfast, it is also a perfect accompaniment to meat or chicken.
2 cups sugar
1/2 cup water
8 cups diced green tomatoes (2 pounds)
1 cup freshly squeezed orange juice, heated
Grated zest of 1 orange and 1 lemon
In a large, heavy skillet, combine the sugar and water and bring to a boil, stirring constantly, until the sugar dissolves. Reduce the heat and simmer until the sugar begins to turn golden. Add the tomatoes, heated orange juice and zest. Bring to a boil, reduce heat and simmer until the tomatoes are soft and the liquid has reduced to a thick syrup, about 30 minutes. Cool.
Makes about 3 to 4 cups.
BEEF BRISKET ROASTED WITH PRUNES IN A WINE SAUCE
This roast is best served well done. It is important to slice the cooked meat against the grain.
2 tablespoons olive oil
3 garlic cloves, minced
4 onions, thinly sliced
1 (6- to 8-pound) lean beef brisket
5 medium carrots, peeled and thinly sliced
1/2 cup minced fresh parsley
1 (28-ounce) can peeled tomatoes, undrained
1 1/2 to 2 cups red wine
1 head garlic, cloves separated, unpeeled
Freshly ground black pepper
1/2 pound pitted prunes
Preheat oven to 350 F.
Heat the oil in large, heavy skillet over medium heat. Add minced garlic and onions and sauté until soft, about 5 minutes.
Transfer garlic and onions to a large roasting pot and place meat on top, fat side up. Add carrots, parsley, tomatoes, wine and unpeeled garlic cloves. Season to taste with salt and pepper.
Bring to a boil, cover, and bake for 2 to 3 hours, or until meat is tender. Add the prunes the last 30 minutes of baking.
Transfer the meat to a wooden board and slice. Return to pot and keep warm.
Makes 8 to 10 servings.
SUFGANIYOT (JELLY DOUGHNUTS) DEEP-FRYING RULE
The temperature of the cooking oil is very important when frying doughnuts: If it is too cool, the doughnuts will absorb it and be greasy; if it is too hot, the doughnuts will burn on the outside and remain uncooked inside. Use a frying (candy) thermometer to establish and maintain the proper heat.
These doughnuts can be fried one or two days in advance and refrigerated in plastic bags. When ready to serve, heat in the oven and they will puff up as if they were just fried.
1 package active dry yeast
1/2 cup warm water (105 to 115 F)
2 tablespoons unsalted margarine, melted
1 egg, separated
2 teaspoons orange juice
1 1/2 cups flour
1/2 teaspoon salt
1 cup raspberry or strawberry jam
Vegetable oil for frying
Dissolve the yeast in the warm water. Add a pinch of sugar and set aside until foamy, about 5 minutes.
Blend margarine, egg yolk, orange juice and yeast mixture in the bowl of an electric mixer. Gradually add flour, 2 teaspoons sugar and salt and blend well. Cover with a towel and let rise until the dough doubles, about 45 minutes.
Place dough on a well-floured board and knead into a flat disc, adding more flour if needed. Roll dough out with a rolling pin to a thickness of 1/4 inch. Using a cooking cutter, cut out 2-inch rounds. Top half the rounds in the middle with 1 teaspoon of jam and brush the edges with the egg white. Place plain rounds on top of jam-covered rounds; pinch edges closed to seal. Place doughnuts on a parchment-covered cookie sheet, cover with a clean kitchen towel, and let rise, about 45 minutes.
Reseal each doughnut.
Using a deep fryer or a heavy pot and a frying thermometer, heat about 4 inches of oil to 375 degrees. Fry three or four doughnuts at a time, turning them with a slotted spoon or tongs when one side is browned, and continuing to fry until brown all over, about 2 to 3 minutes. Drain on paper towels.
To serve, roll doughnuts in 1 cup of granulated sugar and serve immediately, or, to reheat, place on a foil-lined baking sheet and bake at 350 F for 10 to 15 minutes or until heated through.
Makes about 12 doughnuts.
FRIED ZUCCHINI STICKS
These crisp and crunchy zucchini sticks go well with any menu. They are best fried at the last moment. But, if prepared ahead and reheated in a hot oven, they can be just as crisp.
4 medium zucchini, unpeeled
1 cup flour
1 cup bread crumbs
1 teaspoon dried basil
Freshly ground black pepper
Vegetable oil for frying
Slice zucchini lengthwise into quarters; cut in half crosswise and set aside.
Place the flour in a small paper bag and set aside. Place the bread crumbs and dried basil in another small bag. Season to taste with salt and pepper and set aside. Place the eggs in a bowl and beat well.
Drop 4 to 6 zucchini sticks into the bag containing the flour, shaking the bag to coat. Transfer to a metal strainer and shake off the excess flour. Dip the flour-coated zucchini sticks into the beaten egg and then coat with the bread crumb mixture. Place on a baking sheet lined with paper towels. (You can hold the zucchini sticks at this point for at least 1 hour.)
Preheat oil in a deep-fryer or wok to 375 F.
Drop the coated zucchini sticks into the heated oil and fry until golden brown. Drain on paper towels. Transfer them to a napkin-covered platter and serve immediately.
Makes 6 to 8 servings.
FOOD PROCESSOR POTATO LATKES
1 large yellow onion, peeled
4 medium baking potatoes, peeled
1 tablespoon fresh lemon juice
4 extra-large eggs
3 tablespoons unbleached all-purpose flour
Pinch baking soda
1 teaspoon salt
Freshly ground black pepper to taste
Vegetable oil for frying
Chop the onion into small dice with the knife blade in a food processor. Remove the knife blade, insert the shredder blade, and grate the potatoes. Immediately transfer the potato and onion mixture to a large bowl, and add the lemon juice, eggs, flour, baking soda, salt and pepper. Mix well.
Heat 1/8 inch of oil in a nonstick skillet over medium heat. Spoon the batter, about 1/3 cup at a time, into the hot oil and flatten with the back of the spoon to make 2- to 3-inch latkes. Cook on one side until golden brown, 3 to 5 minutes; then turn and cook on the other side, about 2 minutes. (Turn only once.) Drain the latkes well on paper towels and serve immediately.
Makes about 2 dozen latkes.
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