Tag Archives: Hanukkah

Pomegranate Glazed Donuts

When the über talented Elizabeth Young of Flowers Talk, emailed me about doing a collaborative post, putting together her flowers and my food, I was game. She suggested we tackle a Chanukah theme. I have been a customer of Elizabeth’s for a long time, and she has an amazing eye for colour and design. Plus, she is just a lovely person. She’s much younger than me and has been giving me pointers on how to grow my Instagram account, encouraging me to reveal a bit of the chaos that my kitchen becomes on shoot days.

As I thought about what food I would feature, I immediately discarded latkes. Too predictable. I wanted something pretty to match the beauty of her flowers. My inspiration for these rose-hued donuts comes from the Israeli custom of celebrating Chanukah with “Sufganiyah” (jelly donuts). I decided to make two kinds of donuts. The first, I’d dip in a tart pomegranate glaze. The second, I’d fill with a pomegranate curd. I’ll post them in a few days. Making pomegranate curd is a tricky endeavour!

This year, Chanukah begins on the eve of Sunday December 2. I have often heard people describe Chanukah as the “Jewish Christmas.” It’s easy to understand this misconception as both holidays emphasize lights, miracles, family time and food. While Christmas and Chanukah both occur in December, the reasons for the celebrations are not at all the same.

Christmas celebrates the birth of Jesus, the son of God. A miracle, to say the least!

Hanukkah is a celebration of a different kind of miracle. Hanukkah celebrates the military victory of the Israelites, over the Syrian Greeks. Under Syrian-Greek rule, Jews were oppressed and not allowed to practice their religion openly. Against all odds, a small tribe of faithful Jews defeated one of the toughest armies on earth, drove the Greeks out, reclaimed their Holy Temple in Jerusalem and rededicated it. When they went to light the Temple’s menorah they found only a single vial of olive oil that had escaped contamination by the Greeks. Miraculously, the one-day supply burned for eight days. In memory of this miracle, a national holiday was born. They called it Chanukah, which translates to rededication.

Jews around the world celebrate Chanukah by eating foods fried in oil to commemorate this miracle.

Elizabeth delivered her flowers just as i was mixing up my icing. I think my glaze was a perfect match. I topped these beauties with Edible gold glitter, because we’re fancy around here! (Truthfully, I found a jar of it at the back of my baking cupboard. Can’t recall why I bought it, but it sure is pretty!)

Click here to print recipe for Pomegranate Glazed Doughnuts.

Sweet Potato Latkes. Thanksgivukkah. Some new traditions for a new holiday.

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It’s always a good day when I can learn a new word! Last week I learned the word Portmanteau. A portmanteau or portmanteau word is a combination of two or more words and their definitions, into one new word. For example; Bootylicious, from booty and delicious, chillax, from chill and relax and jeggings, from jeans and leggings. Jeggings by the way are not pants. Your booty must be covered if you insist on wearing them. (Sorry, just a little side rant!)

The newly coined portmanteau word of Thanksgivukkah was celebrated this past Thursday. I just love the fact that the word was actually coined by a Jewish mom, living in Boston. As you may have heard, this past Thursday, the American holiday of Thanksgiving collided with the Jewish holiday of Hanukkah. Sort of a secular-religious mashup. The last time this happened was in 1889. It will not occur again until 79811! In case you are wondering why this does not happen every year, it is not because Jews are poor timekeepers. The Huffington Post did a brilliant job of explaining.

“The reason for this year’s rare alignment has to do with quirks of two calendars, the Gregorian and Jewish calendars. Much of the world follows the Gregorian calendar, which has a 365-day year based on the Earth’s orbit around the sun, with leap years every four years. The Gregorian calendar was implemented by Pope Gregory to keep Easter in line with the season it was originally celebrated in.

But the Jewish calendar, which was created more than 2,000 years ago, follows the waxing and waning of the moon. That calendar has 12 months of roughly 30 days each, which works out to a bit more than 354 days in a year. As a result, the Jewish year creeps earlier and earlier relative to the Gregorian calendar. But many Jewish holidays, such as Passover, are tied to seasons such as spring.

To keep holidays in line with their seasons, the Jewish calendar includes an entire extra month in seven of every 19 years. This year is a leap year, so Hanukkah and all of the other Jewish holidays came especially early in 2013. And Thanksgiving, which falls on the fourth Thursday in November, happened to come extra late this year, allowing for the convergence.”

I actually had to read that explanation 3 times before I understood it, but not to worry, this is not the main focus of this post. I wanted to spend a little time writing about the difference between Canadian and American Thanksgiving.

Canadians celebrate Thanksgiving on the second Monday in October. Americans celebrate it on the fourth Thursday in November. When I was growing up, our family, and most of the other Jewish families I knew did not even celebrate Thanksgiving. It was just a welcome day off school and work. I’m not sure why we never celebrated it. Perhaps because it was usually so close to Rosh Hashanah and Yom Kippur, and by the time it rolled around, we were holidayed out.

Canadian Thanksgiving is based on European harvest celebrations. It is our way of saying thanks for the the bounty of the harvest and giving us enough food to last through the cold winter. American Thanksgiving is based on a tradition of remembering and paying tribute to the pilgrims.

While Americans may celebrate louder and larger, Canadians were actually the first to celebrate Thanksgiving. English explorer Martin Frobisher is widely credited with hosting the first Canadian Thanksgiving. In 1578, he and his crew were out at sea searching for the Northwest Passage to the Orient. Although they did not find it on this particular journey, (they arrived instead in Newfoundland) they celebrated their safe arrival to the New World. And no one can celebrate like Newfoundlanders! After all, they invented screech. The first American Thanksgiving (1621 in Plymouth, Massachusetts) was not celebrated until 43 years after the first Canadian celebration.

The foods that Canadians and Americans celebrate Thanksgiving with are basically similar, except that the milk which Canadians mix into their mashed potatoes comes from a bag and is served with an extra pinch of politeness.

I do believe that both Canadians and Americans experience simmering cranberry sauce and emotions over their respective holiday weekends. There is nothing like an extended family gathering to bring out all kinds of feelings and arguments over pie and other such nonsense.

My husband and I had planned to be in Florida for American Thanksgiving this year. Our oldest son and daughter decided to join us for the weekend. About a month before the holiday my daughter sent me this link. We started planning how we would celebrate our first Thanksgivukkah. Since we were not arriving in Florida until 1:00 pm on Thursday afternoon, shopping and cooking an entire dinner from scratch was out of the question. We ordered Turkey dinner and all the fixings from Whole Foods and decided to supplement with homemade sweet potato latkes.

As I am still in a cast and using crutches, the cooking fell to my husband, daughter and son. My daughter was in awe that applesauce was so simple to make. Basically, apples and a bit of water get cooked in a covered pot until soft and then mashed with a fork. You could get fancy and add cinnamon and other spices but we kept it basic.We started off making straight sweet potato latkes, but because they exude very little starch, they did not hold together very well. We then moved on to a hybrid latke, using a combo of starchy baking potatoes and sweet potatoes. We mixed in some grated onion, a couple of beaten eggs, a bit of flour and some salt and pepper. With all the extra hands on deck, the peeling and grating went quickly and we only had one grated knuckle mishap.Once the potatoes have been grated, it is important to squeeze out all the excess liquid and then let the liquid sit for about 5 minutes. All the potato starch will sink to the bottom of the bowl. Drain off the liquid and scrape that starch into the latke mixture. It will help to hold them together.At last, latke perfection was achieved. Crispy on the outside and creamy and soft within. We did not set a fancy table and sit down to eat. We just gobbled up the latkes as they came out of the hot oil. One of my family members performed the sacrilgious act of dousing the latke with ketchup!! (Apparently an Ottawa tradition). Others kept it old school and slathered them with applesauce the way God intended them to be. I will admit that by the time the latkes were cooked and eaten, we had little room and interest in eating the turkey, stuffing and gravy. There were lots of leftovers the next day, which I suspect may be the whole point of Thanksgiving anyways. Inspired by Thanksgivukkuh, we made latke sandwiches the next day. Turkey and cranberry sauce sandwiched between two sweet potato latkes. New traditions don’t get much better than this.

Click here to print recipe for Sweet Potato Latkes.

Latkes and Compromise: The Secret to a Happy Marriage

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Several weeks ago I was asked if I would appear on a local cable TV show and demonstrate how to make “low-fat ” latkes. This disturbed me greatly and I quickly responded that unfortunately I do not believe in low fat latkes. I think latkes are meant to be eaten only once a year, the real way. (fried in oil!) A once a year indulgence really celebrates and honours Chanukah the way it was intended. She responded “OK – You’ve convinced me! You make a good point. I was thinking of the healthy diets people are seeking. But you’re right that maybe the normal latkes represent what Chanukah is about. So let’s go ahead.” Unfortunately, the timing of the taping coincided with when I was going to be out-of-town, so we shelved the idea for next year.

This Saturday (December 8) marks the first night of Chanukah. In the second Century, the Holy Land was ruled by Syrian Greeks. King Antiochus IV was in control of the region. Under his rule, Jews were severely oppressed and not allowed to practice their religion openly. Against all odds, a small band of faithful Jews defeated one of the mightiest armies on earth, drove the Greeks from the land, reclaimed the Holy Temple in Jerusalem and rededicated it. When they sought to light the Temple’s menorah they found only a single vial of olive oil that had escaped contamination by the Greeks. Miraculously, the one-day supply burned for eight days. And hence, the reason for the tradition of eating foods fried in oil during Chanukah.

Every year I see recipes for all kinds of variations on the traditional latke. Several years ago Bon Appetit magazine promised a “Gorgeous Chanukah Feast” featuring both cumin scented beet latkes and gingered carrot latkes. While at first glance they seem intriguing, I could not actually see myself preparing either of these or any of the other interesting variations I have read about. In the first place my family would revolt. In the second place, I only make latkes once a year and I crave the traditional potato variety from my childhood. I suspect that many of your families are similar to mine and sweet potato-parsnip latkes would not be met with cheers of joy.

My mother has an incredible sense of smell. In our family, we joke that she can smell foul odours a day before they actually occur. My childhood memories are filled with her going from room to room, sniffing and muttering, “What’s that smell?” One of her least favorite smells was that of food cooked in oil. She claimed that she could smell the oil for weeks afterwards. Now I must be honest here and admit that I inherited my father’s sense of smell – that is to say that his lack of sense of smell. He had sinus problems and his nose malfunctioned often.

That being said, once a year, on Chanukah, we had latkes. My mom’s latkes are fantastic. They are lacy shreds of potatoes, fried until crisp. The lingering smell of frying oil was quickly chased away by my mother’s secret blend of cleaning agents, a potent, lethal combination of Joy and Ajax. Do not try this at home unless you are wearing a gas mask.

The first time my husband took me home to meet his family (we were not married yet, we had only been dating for about 3 months) was during Chanukah. His mom made latkes. They were thick and creamy, not the thin lacy crispy shredded latkes that I grew up with. After we were married we had our families over for a Chanukah party. Of course, we could not agree on which kind of latkes to make, so we ended up making both. The guests were starving by the time the latkes actually appeared at the table so both kinds were gobbled up very quickly. Not being able to resolve which type were superior, I created a compromise recipe. These latkes are thin and crispy around the edges, but still creamy in the centre.

Russet potatoes are my choice for the best latkes.

A Cuisinart makes fast work of the shredding.

Half the shredded potatoes are set aside and the other half go back in the Cuisinart with an onion to be coarsely chopped with the steel blade.

The shredded and grated potatoes and onions get wrapped in cheesecloth and then you squeeze the heck out of them. Let the liquid sit for a few minutes. Drain off the liquid but keep the potato starch. This is the secret to latkes that do not fall apart while cooking.

Add a beaten egg, some kosher salt and about 2 tablespoons of matzoh meal or panko bread crumbs.

I like to fry my latkes in vegetable oil in a cast iron skillet. A heavy-duty non-stick pan will work if you do not have cast iron. A slotted serving spoon makes it easy to get the latke mixture into the pan.

I made some applesauce to go with the latkes. No recipe here. I used a combination of Granny Smith, Honey Crisp and Golden delicious apples. I quartered the apples. No need to peel or seed if you have a food mill. I added about 1/2 a cup of water to the pot, covered it with a lid and cooked it on medium heat for about 10 minutes until soft. Then I put the whole mess through the food mill, which does a great job of filtering out the peel and seeds.

Salt and Serenity

Tales from my kitchen