Hanukkah

Tonight at sundown, Hanukkah begins. Growing up in St. Louis Park, I had many friends and neighbors who belonged to the Jewish faith and I was lucky enough to be invited to share in Hanukkah celebrations every year. My memory of those celebrations is of a wonderful mixture of joyous fun and solemnity. Oh yes, and food.


Hanukkah is celebrated to honor the Maccabean conquest over powerful Syria more than two thousand years ago. After the battle, the Temple of Jerusalem was in shambles and had been desecrated. While re-sanctifying the temple, the Maccabees found only a small amount of oil for the eternal lamp in the temple—enough to last for one day. The miracle is that the oil (and thus the light) lasted eight days. For eight days, the commemorative celebration is one of lights, joy and feasting. Prayers are said, gifts are exchanged, the eight-candle menorah is lit and a celebratory meal is served—traditionally including latkes—potato pancakes.

Other very traditional dishes served at Hanukkah are beef brisket, short ribs or pot roast; noodles or a noodle pudding known as noodle kugel, carrots and something fried in oil such as doughnuts or rugelach (filled and rolled cookies). Applesauce is usually served alongside the latkes and pareve sour cream substitute. *

A good starter is the traditional Jewish chopped liver, served with crackers or matzo.

Chopped Liver (makes 5 cups)

2 pounds chicken livers
1 cup rendered chicken fat
2 cups diced onion
1/3 cup Madeira wine
4 hard-cooked eggs
¼ cup minced Italian parsley
2 tsp. kosher salt
1 tsp. freshly ground black pepper

Saute chicken livers in 2 Tbsp. chicken fat until barely pink inside. Overcooking will make them dry. Put in a large bowl. Saute the onions in same skillet in 3 more Tbsp. chicken fat. Add the Madeira and deglaze the pan. Pour into the bowl with the livers. Add the peeled eggs, coarsely chopped, the parsley, salt, pepper and remaining chicken fat to the bowl. Toss to combine. Transfer in small batches to a food processor and pulse a few times to chop coarsely. Repeat with remaining mixture. Season to taste and chill.

(Adapted from Barefoot Contessa Parties!)

*According to traditional Jewish practice, mixing dairy and meat products is forbidden. Dairy substitutes are identified with the word pareve.

Noodle Kugel

1 pound wide egg noodles
6 eggs
4 cups half-and-half or imitation (pareve, see *note above)
¼ cup light brown sugar, packed
2 tsp. vanilla
½ tsp. ground cinnamon
1 ½ Tbsp. kosher salt
½ tsp. ground black pepper
1 cup ricotta cheese (or pareve)
1 cup golden raisins

Preheat the oven to 350 degrees. Butter a 10x13 baking dish. Drizzle some oil into a large pot of boiling salted water. Cook the noodles for 6 to 8 minutes until tender. Drain. Whisk together the eggs, half-and-half, brown sugar, vanilla, cinnamon, salt and pepper. Stir in the ricotta and raisins. Add the drained noodles. Pour the noodle mixture into the baking dish. Place the filled dish in a larger pan and pour in enough hot water to come halfway up the sides. Cover the entire assembly with aluminum foil. Bake for 45 minutes or until the custard is just set. (Adapted from Barefoot Contessa Parties!)

Honey-Roasted Carrots

2 ½ pounds carrots, peeled
2 Tbsp. olive oil
2 Tbsp honey
Salt and pepper to taste

Preheat oven to 450 degrees. Slice carrots into thirds crosswise on a sharp diagonal. Bring water to a boil in a large pot with a steamer basket. Add carrots to the basket; reduce heat to medium and steam until tender, 5 minutes. Combine oil and honey in a large bowl. Drain carrots and toss in the oil and honey. Season with salt and pepper. Place carrots in a single layer on a baking sheet and roast in the oven for 25 minutes. Serve. (Adapted from Celebrate! By Sheila Lukins).

Here’s an interesting change from apple sauce for those potato latkes:

Roasted Apples

¼ cup sugar
1/8 tsp ground cinnamon
6 Gala apples, cored and cut into quarters (leave skins on)

Preheat oven to 400. Combine sugar and cinnamon in a medium bowl. Add apples and toss to coat. Spread apples in a single layer on a rimmed baking sheet. Bake, tossing halfway through, until tender but firm, 30 to 35 minutes. (Martha Stewart Living)

Happy Hanukkah!