Hearty holidays

Hanukkah begins tomorrow night at sundown and Christmas is one week away. The cold weather we associate with these holidays makes me think of warm, comforting traditional fare.

Each ethnic group has its favorite holiday dishes. Potato latkes are the treats for Hanukkah, as are any number of foods that are either fried or saut�ed in oil. The oil reminds us of the "Miracle of Hanukkah," when the eternal light over the temple ark shone bright for eight days even though there was only enough oil for one day. Thus, Jews around the world light candles on the menorah for eight nights.

My Italian friends feast on seven or 11 fishes on Christmas Eve. Two years ago, my husband Edward and I attended an Italian Christmas Eve dinner and after enjoying course after course, I could not look at food for a long time. The variety of dishes, including the salads and pasta, was dazzling.

Lamb is the entr�e of choice in Greek households at Christmastime. It is often prepared with olive oil, lemon juice and rosemary. The French and the British, including Queen Elizabeth II and her family, eat turkey for Christmas dinner.

Here is an array of international dishes for Hanukkah and Christmas.


Classic Potato Latkes

Ingredients:

4 large Idaho potatoes, peeled and cut into chunks
1 large onion, grated (optional)
4 eggs, beaten
3 tablespoons flour or matzoh meal
Kosher salt and freshly ground black pepper, to taste
Vegetable or peanut oil, for frying

Directions:

Working in batches, place the potatoes in the food processor fitted with the shredding blade. Place the shredded potatoes into a bowl filled with cold water as you work. When all the potatoes have been grated, drain them well, switch to the steel blade and process a few seconds. You want the potatoes to remain somewhat gritty. Add the onion, if using. Pour the beaten eggs over the grated potatoes. Add the matzoh meal or flour, kosher salt and pepper. Mix well.

You may wish to use two frying pans at a time or plug in your electric frying pan if you have one. Pour in about 1/4-inch oil and heat it over medium-high heat. Using a large tablespoon, spoon the grated potatoes into the hot oil and flatten each latke with the back of a spoon. Cook for about three to four minutes or until golden brown. Turn the latkes over and cook another three to four minutes. Drain on paper towels as you work. Serve with applesauce and sour cream.

Makes about 36 latkes.

Note from Phyllis: We inhale potato latkes in our house. You can keep fried latkes hot in a preheated 300-degree oven while you work. Recipe can be easily doubled.

Turkey Schnitzel

Ingredients:

4 large slices of boneless turkey breast, pounded thin
Kosher salt and freshly ground black pepper, to taste
Flour, for dredging
2 eggs, lightly beaten
Matzoh meal, for dredging
Vegetable oil, for frying

Directions:

Season each turkey slice with salt and pepper. Dip each slice into the flour, then in the beaten eggs and dredge the slices in matzoh meal. Pour about 1/4-inch of oil in a large skillet. Heat the oil to medium-high. Add each turkey slice and fry about three to four minutes on each side, or until lightly browned. Drain on paper towels and serve with potato latkes.

Note from Phyllis: Turkey schnitzel is very popular in Israel, especially during Hanukkah. Some people like to drizzle fresh lemon juice over the schnitzel before serving.

Roast Rack of Lamb

Ingredients:

2 racks of lamb, chine bone removed
Kosher salt and freshly ground black pepper, to taste
Snipped fresh rosemary leaves

Directions:

Preheat the oven to 500 degrees.

Your butcher will remove the chine bone for you. This makes for easy carving. Make sure the racks are at room temperature. Place the racks in a shallow baking dish. Sprinkle each rack with salt and pepper. Scatter the rosemary leaves all over the racks.

Roast for 20 minutes for rare lamb. Check the lamb after 20 minutes. It may be too rare to your taste as each oven is different. Roast another 10 minutes and check the lamb again. Carve the racks into chops using an electric knife.

Serves four.

Note from Phyllis: Recipe can be easily doubled.

Green Bean, Potato and Roasted Red Pepper Salad

Ingredients:

1 pound green beans, trimmed
2 large Idaho potatoes, peeled and cut into thick slices
1 (15-ounce) jar roasted red peppers, cut into strips
1/2 cup olive oil
Juice of 1 lemon
Kosher salt and freshly ground black pepper, to taste

Directions:

Bring a large pot of water to a boil. Add the beans and cook for five minutes. Drain immediately and pour cold water over them. Drain the beans again.

Bring a large pot of water to a boil. Add the potatoes, lower the heat and cook for 15 minutes. Drain them, pour cold water over them and drain again.

When the beans and potatoes have cooled, add the roasted red peppers. Whisk the olive oil and lemon juice together in a small bowl. Pour the dressing over the salad. Season with kosher salt and pepper.

Serves four.

Note from Phyllis: This is a popular Christmas Eve salad in Italy. You can make the salad the night before and store in the refrigerator. Bring the salad to room temperature before serving. Recipe can be easily doubled.

Fried Smelts

Ingredients:

1 pound fresh smelts, cleaned
Flour, for dredging
Kosher salt and freshly ground black pepper, to taste
Vegetable oil, for frying

Directions:

Dredge the smelts in the flour, shaking off excess. Sprinkle them with salt and pepper. In a large skillet, heat about 1/4 inch of oil over medium-high heat. Fry the smelts in small batches until they are golden brown, about three minutes on each side. You may want to use two skillets or an electric frying pan as well. Drain well on paper towels. Place the fried smelts on a pretty serving platter. Surround the smelts with baby arugula leaves. Serve with lemon wedges.

Serves four.

Note from Phyllis: This is a quintessential Christmas Eve dish in Italy and in Italian-American homes. Smelts can be found in the Reading Terminal Market and in the Italian Market. Recipe can be easily doubled.