27126452
Hanukkah and Christmas fall on the same day this year. Jews around the world will light the first candle in the menorah, enjoy potato latkes and a host of treats, while Christians will sit down to a delicious meal.
Since Jews have roots in many nations, Hanukkah dishes vary from country to country. The latke, or pancake, comes from Eastern and Western Europe. Many fry ribbons of sweet dough and dust them with sugar and, in Israel, jelly doughnuts are a treat.
Many of my Southern Italian friends look forward to Christmas Eve and the vast Feast of the Seven Fishes, while Northern Italians may serve turkey and wild mushroom ravioli. Christmas Day fare also varies from country to country. Queen Elizabeth II and her kin are served turkey, although I’ve read Her Majesty prefers roast beef. My Irish friends enjoy ham or roast pork on Dec. 25.
Hanukkah is a relatively minor festival, but it is an important historical event as it celebrates the victory of the Jews, led by Judah Maccabee, over the Syrians. The Syrians demanded that the Jews not study the Torah and nearly destroyed the temple, but were stopped by a small band of men. When the Maccabees entered the temple, the lamp hung over the ark containing the torah had only enough oil to light for a day. A miracle occurred when the lamp stayed lit for eight days. Latkes and fried foods are enjoyed during Hanukkah in remembrance of this miracle.
The roots of Christmas, which celebrates the birth of Christ, also goes back centuries. It is part of the culture in many countries, from the United States to Brazil to Germany. Many honor the day by attending Mass, exchanging gifts or having a special meal, whether it is dinner or breakfast.
In honor of two special holidays, which fall on the same day this year, here are traditional recipes for Hanukkah and Christmas. Enjoy!
Potato Latkes
Ingredients:
8 large Idaho or Yukon gold potatoes
6 jumbo eggs, beaten
1 cup flour or matzo meal
Kosher salt and freshly ground black pepper, to taste
Peanut or canola oil for frying
Sour cream
Applesauce
Directions:
Peel the potatoes and cut into chunks. Place in a large bowl of cold water while working so they do not turn brown.
Place the potatoes in a food processor fitted with the grating blade. Process until grated. Place in a large bowl while working.
Wring out as much water as possible by wrapping the grated potatoes in kitchen towels. Return them to the bowl. Immediately pour the beaten eggs over the potatoes. Add the flour or matzo meal, salt and pepper. Blend well. The potatoes can be placed in the refrigerator until ready to fry.
When ready to make the latkes, remove the grated potatoes from the refrigerator about an hour before frying.
Heat enough oil over medium-high to coat the bottom of two large skillets. Using a large tablespoon, drop heaping dollops of the mixture into the hot oil, flattening with the back of a spoon. Fry a few minutes on each side. Each latke should be golden brown. Remove to paper towels to drain. Continue until the mixture is finished.
Serves six to eight.
Note from Phyllis: A medium grated onion can be added to the potato mixture. Cooked latkes hold well in a preheated 250-degree oven. We always serve caviar and Champagne with this dish. Bowls of sour cream and applesauce also are a great addition.
Fried Smelts
Ingredients:
1 pound of smelts
Flour for dredging
Kosher salt and freshly ground black pepper, to taste
Olive oil for frying
Lemon wedges
Directions:
Rinse the smelts under cold water and pat dry with paper towels.
Place about 1 cup of flour in a brown paper or plastic bag. Add salt and pepper. Shake well.
Coat each smelt in the flour mixture. Place on a cookie sheet. Repeat until all the smelts are used.
Coat the bottom of a large skillet with oil and place on medium-high. Add the smelts to the pan and sauté for a minute or so on each side, using a slotted spoon to remove the cooked ones to a platter. Repeat until all are cooked. Serve with lemon wedges.
Serves six to eight.
Note from Phyllis: Fried smelts are a traditional part of the seven-fishes dinner. You can keep cooked smelts warm in a 250-degree oven.
Cauliflower and Potato Salad
Ingredients:
1 large head of cauliflower, cut into bite-size pieces
2 medium Yukon gold potatoes
Handful of top-quality pitted black olives
1 teaspoon of tiny capers, thoroughly rinsed under cold water
1/2 cup of olive oil
Juice of 1 lemon
Kosher salt and freshly ground black pepper, to taste
Directions:
Bring a large pot of salted water to a boil. Add the cauliflower and cook for about five to 10 minutes, or until tender, but not mushy. Drain in a colander, run the cauliflower under cold water and drain again. Cool, then place in a serving bowl.
Bring a small pot of salted water to a boil. Add the potatoes, lower to a simmer and cook for about 10 minutes. Drain and cool. When the potatoes are cool enough to handle, cut into bite-size pieces. Add the diced potatoes to the cauliflower.
Add the olives and capers and toss well. Add, to taste, the olive oil, lemon juice, salt and pepper. Toss well.
Serves six to eight.
Note from Phyllis: My husband Edward and I enjoyed this salad as part of a seven-fishes dinner at a friend’s home.
Spiral Sliced Ham
Ingredients:
1 (8- to 10-pound) spiral sliced ham
1 jar of red currant jam
1 can Coke-Cola
Directions:
Preheat the oven to 325 degrees.
Wipe the ham dry with paper towels and set in a roasting pan.
Place the jam in a small saucepan. Heat on low until it turns into a thick liquid. Cool completely.
When cool, brush over the ham. Pour the soda into the roasting pan. Cover the pan with aluminum foil and bake for about 45 minutes.
Serves six to eight.
Note from Phyllis: South Philadelphia-born chef Tom Harkins gave me this recipe a number of years ago. I thought the addition of the can of Coke a bit odd, but it adds a nice, light sweetness to the sauce. Harkins does not glaze the ham with melted jam, but I like a nice glaze.
