By Sheilah Kaufman , Special to JTNews
Hanukkah is one of my favorite holidays. To me it is a sign that winter is partly over; and the lighting of the candles each night makes the darkness brighter. I love to sing the songs I learned as a child in Sunday school no matter how silly they are, and I love having friends and family over for a Hanukkah meal that we prepare together. Remembering the miracle as well as the victory Hanukkah represents means a lot to me as well. I love trying new recipes to celebrate with, and the memories that the first bite of the first latke brings back. Here are some new recipes that are tried and true that I hope you will incorporate into your Hanukkah festivities.
I love this first recipe, which comes from my friend Sherron Goldstein, a fellow cooking teacher and the author of two cookbooks. At Hanukkah time, this recipe reminds me of, as well as honors Judith, one of Hanukkah’s lesser-known heroines. Judith was a beautiful widow who invited Holofernes, the enemy general, to dine with her. She plied him with cheese, which made him thirsty for wine, and when he fell into a drunken sleep, she took his sword and beheaded him. Because her bravery is said to have inspired the Maccabees, many Jews remember Judith by eating cheese during Hanukkah.
Creamy Feta Terrine with Roasted Red Peppers
4 roasted red peppers or a 12-oz. jar of roasted red peppers, drained, seeded, and cut into quarters
3 cups moist feta cheese, drained
1/2 cup plain yogurt
2 cloves garlic, chopped
1 Tbs. fresh thyme leaves
1/4 tsp. dried red pepper flakes
1/4 cup extra-virgin olive oil
1/2 to 3/4 cup kalamata olives, chopped
1/4 cup Italian parsley, leaves only, chopped
1 to 2 large tomatoes, seeded and chopped (skin on if desired)
2 Tbs. dried mint or 4 Tbs. fresh mint, torn
If using fresh peppers, roast peel, seed, and quarter, or use drained ones from a jar. Lay peppers out on paper towels to drain and dry.
In the bowl of a food processor, add the feta, yogurt, garlic, thyme, red pepper flakes and olive oil. Process until smooth, using additional oil if needed.
Line a four-cup rectangular paté, terrine pan, or 9×5-inch bread pan with clean plastic wrap. Line the pan with roasted red peppers, reserving some for top, and fill pan with feta mixture, patting down firmly to avoid air spaces.
Place remaining roasted red peppers on top. Cover with plastic wrap and place something heavy on top to pack cheese firmly (like cans or dried rice in baggies). Refrigerate overnight.
For topping: In a bowl, place olives, parsley, tomatoes, and mint. Mix well and add a bit of olive oil to gloss. A little fresh pepper may be used for taste.
Remove terrine from pan, carefully remove plastic wrap, and cut into slices about 1/2 to one inch thick. Arrange slices on serving plate and sprinkle with olive salsa. Serve with fresh pita bread.
In keeping with my tradition of using olive oil as an ingredient for Hanukkah recipes, I enjoy this popular, easy Turkish salad. It is a favorite of Nur Ilkin, the Turkish ambassador’s wife, and is in my book A Taste of Turkish Cuisine (Hippocrene Books).
Shepherd’s Salad
4 large tomatoes, diced in 1/2-inch squares
3 mild green chili peppers, finely chopped, or 1 green bell pepper, seeded, ribbed and finely chopped
4 scallions, finely chopped (white with an inch or two of green)
1/2 long cucumber (or 2 small Turkish ones), peeled and diced in1/2-inch squares
10 sprigs of fresh Italian parsley, finely chopped
Dressing:
1/4 cup extra-virgin olive oil
juice of 1/2 lemon
1 Tbs. white vinegar
Salt
Freshly ground pepper
Garnish:
5 small radishes, optional
8 to10 black olives, optional
In a large salad bowl, mix together the tomatoes, chili peppers, onions, cucumbers, and parsley. In a small bowl, beat together the olive oil, lemon juice, and vinegar. Season to taste with salt and pepper, and pour over the salad.
Partially peel the radishes, (if using), in strips, and decorate the salad with radishes and black olives if desired.
Serves 6
Sweet Potato Latkes
Remember that Judah Maccabee never saw a potato or ate a potato latke. Potatoes came from the New World to the Old World with the conquistadors, and probably did not get to the Middle East until the 1800s. So try these latkes to start your own new traditions for Hanukkah.
2 lbs. sweet potatoes (yams), peeled and coarsely grated
2 Tbs. fresh peeled and minced ginger
4 scallions, finely chopped
2/3 cup flour
1-1/2 tsp. salt
1 tsp. freshly ground black pepper
2 large eggs
Canola oil for frying
Applesauce
Sour cream
In a large bowl, mix together sweet potatoes, ginger, and scallions. In a small bowl, mix together flour, salt and pepper. Slowly add the flour mixture to the potato mixture and blend. Drain any liquid from potatoes. If necessary, put grated potatoes in a dish towel and wring out moisture. Return to mixing bowl. Beat eggs and mix into potato mixture.
Heat enough oil on medium high heat to generously cover the bottom of a large, heavy skillet.
Measure a scant 1/4 cup for each latke. Drop sweet potato mixture into skillet. Flatten gently with the back of a spatula to make latkes about three inches round. Do not crowd pan. Cook latkes until golden brown on one side, about four minutes. Turn over and cook until cooked through, about three to four minutes more.
Transfer latkes with a spatula to a baking sheet lined with three layers of paper toweling. These can be held in a 225º oven until serving. Serve latkes with applesauce and sour cream if desired.