Posted on 12/09/2001 5:45:52 AM PST by carlo3b
people of previous centuries took pride in latkes because they didn't have our affluence, which blinds us to the simple joys in life.
but it's the gifilte fish in the spring that i cannot stomach. my jewish girlfriend fed me those.
NORMANDY TOAST au CREME BRULEE
Image two comfort foods rolled into one; ohhhmagoodness--be still my heart!
Imagine this on a crisp autumn morning along with a pot of steaming hot coffee or tea! Although large slices from a round loaf of bread (crust removed) are traditional, we also tried the recipe with a baguette, leaving the crust on, and found it just as delicious
If you have a good selection of apples, the apples are really fresh and you have the patience to keep a close watch on the fruit, this produces a wonderful applesauce. If you are less of a purist, in a hurry, or like a little more zing, add sugar,and/or water and/or cinnamon to the mixture. Adjust amounts to your taste. When cooled slightly, the applesauce is great eaten immediately. It will keep in the refrigerator for a about a week. Or proceed with your favorite hot water canning method.
A peacefull, fun and healthy Hanukkah to you all.
You folks have got me soooooooo hungry reading this stuff. Darn it, it's everyones fault here that I am going to leave and go to a buffet with a variety of foods. Right now! LOL
AND HANUKKAH BLESSINGS TO ALL!
Yeshua HaMoshiach said..."I AM THE LIGHT OF THE WORLD!"
While HE was Celebrating The Festival Of Lights, in HIS HOLY LAND...THE SHAMASH took the Shamash Candle and Lit The Hanukkiyah!
Baruch HaShem!
Amen & Amen! Sha'alu Shalom Yerushalayim!
PRAY FOR THE PEACE OF JERUSALEM!
A little dusting of cinnamon, on top, works as well as addingingot to the mixture !
I HAVE had this , at the PUMP ROOM ! Many thanks for a revived taste memory, dear friend.
HAPPY HANUKKA TO ALL OF MY JEWISH FREEPERS FRIENDS !
A most excellent Chanukah Lecture by Rabbi Daniel Lapin
Here is Martha Stewarts vision of jelly donuts, only she call them Hanukkah Sufganiyot
Makes 20
2 tablespoons active dry yeast
1/2 cup warm water (100° to 110°)
1/4 cup plus 1 teaspoon sugar, plus more for rolling
2 1/2 cups all-purpose flour, plus more for dusting
2 large eggs
2 tablespoons unsalted butter, room temperature
1/2 teaspoon freshly grated nutmeg
2 teaspoons salt
3 cups vegetable oil, plus more for bowl
1 cup seedless raspberry jam
1. In a small bowl, combine yeast, warm water, and 1 teaspoon sugar. Set aside until foamy, about 10 minutes.
2. Place flour in a large bowl. Make a well in the center; add eggs, yeast mixture, 1/4 cup sugar, butter, nutmeg, and salt. Using a wooden spoon, stir until a sticky dough forms. On a well-floured work surface, knead until dough is smooth, soft, and bounces back when poked with a finger, about 8 minutes (add more flour if necessary). Place in an oiled bowl; cover with plastic wrap. Set in a warm place to rise until doubled, 1 to 1 1/2 hours.
3. On a lightly floured work surface, roll dough to 1/4-inch thickness. Using a 2 1/2-inch-round cutter or drinking glass, cut 20 rounds. Cover with plastic wrap; let rise 15 minutes.
4. In medium saucepan over medium heat, heat oil until a deep-frying thermometer registers 370°. Using a slotted spoon, carefully slip 4 rounds into oil. Fry until golden, about 40 seconds. Turn doughnuts over; fry until golden on other side, another 40 seconds. Using a slotted spoon, transfer to a paper-towel-lined baking sheet. Roll in sugar while warm. Fry all dough, and roll in sugar.
5. Fill a pastry bag fitted with a #4 tip with jam. Using a wooden skewer or toothpick, make a hole in the side of each doughnut. Fit the pastry tip into a hole, pipe about 2 teaspoons jam into doughnut. Repeat with remaining doughnuts.
Why is Chanukah eight days? If there was only a miracle for seven days, why do we light for eight?
The lights of Chanukah celebrate a little miracle: After a small band of Jews had beaten the might of Greece, one small flask of oil for the Menorah was discovered in the Holy Temple - One small flask, un-defiled by the Greeks... That flask contained enough oil to last just one short day. But it burned and burned for eight days... To commemorate that little miracle we kindle the lights of Chanukah for eight days.
But if you think about it - we should really only light the lights for seven days, because on that first day the lights burned completely naturally - there was enough oil for one day!
So why do we light candles for eight nights - one of those nights was no miracle at all!
That eighth candle we light is for the little miracle called the Jewish People. When Louis the XIV asked Pascal for one piece of evidence of G-d's presence in this world, he replied "The Jews, Your Majesty..."
The survival of the Jewish People is like that one pure flask of oil. It seems so frail. You think it will never survive. But it goes on burning and burning and burning... And the reason it goes on burning is because it is pure.
It's just a little miracle...
Happy Hanukkah to all our Jewish friends both here and abroad. Peace be with you.
Happy Hanukkah!
Kosher Korner Chanukah Recipes
Chanukah Chocolate Cream Cheese Cake
Bimuelos, also called Loukomades
a Sephardic Chanukah delicacy
Ingredients:
1-1/3 cups warm water
2 envelopes of yeast (4-1/2 teaspoons)
1 egg
1 Tbsp. oil
3 cups flour
cinnamon
oil for deep frying
Syrup:
24 oz. Honey
1/4 cup of water
Preparation:
Dissolve the yeast in 1/2 cup of the warm water. Add beaten egg and 1 Tbsp. oil to the mixture. Add all the flour and stir, gradually adding the remaining water. Let rise 1 hour in a warm, draft-free area.
Fill an electric fry pan 1/2 to 3/4 full of oil and heat to 375 degrees. Drop dough by the tablespoonful into the hot oil. Let cook until golden brown; turn once and cook the other side. Bimuelos puff up - dont be surprised! Drain on paper toweling.
As the bimuelos are rising, make the syrup. Combine the honey and 1/4 cup water; bring to a boil.
Dip the bimuelos in the warm syrup and sprinkle with the cinnamon. Serve immediately. Makes approximately 45.
This and other recipes for Sephardic treats can be found in Cooking the Sephardic Way
Chanukah Chocolate Mousse
4 ounces chocolate (milk, semi-sweet or sweet)
4 eggs, separated
1 cup margarine
whipped topping
Melt chocolate in microwave. Add egg yolks and margarine. Mixing with fork, cook over low heat until thick or cook in double boiler over rapidly boiling water, stirring until mixture becomes thick. Set aside to cool. Beat egg whites until stiff. Fold into chocolate mixture. Put into serving dishes and refrigerate. Top with whipped cream and serve.
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