|
CHANUKAH 2004 By Sheilah Kaufman The days are getting
shorter, and here in Maryland, colder. Soon it will be December and time for
family and friends to gather around the menorah and celebrate Chanukah, 'The
Festival of Lights.' This is the holiday that celebrates the miracle of the oil,
and reminds us that G-d is the G-d of miracles. CIGARETTE BOEREKS WITH CHEESE Cigarette boereks are usually served as a side dish after a meat main course. They are also used as a snack with tea, or an appetizer at a buffet, cocktail party, or luncheon. (From A TASTE OF TURKISH CUISINE by Nur Ilkin and Sheilah Kaufman)
Soak the white cheese in cold water to remove the excess salt, drain, then mash with the egg yolks. Stir in the chopped parsley and dill mixing well. Cut the wedge-shaped yufka sheets in half, lengthwise. In a small bowl, lightly beat the egg whites. Rub a little egg white around the edges of the yufka except for the last 2-inches of the pointed end. Place a little filling at the base of each triangle and fold over the side edges of the bottom corners (triangle shaped pieces) to cover some of the filling. Fold up the bottom edge to cover the filling and carefully roll up the yufka sheet like a cigarette (from the large end to the small point). Wet the pointed end with a little water and press down to
seal the boerek closed. Place the boereks on a cookie sheet and freeze
until ready to cook. Remove from freezer and let sit at room temperature for 10
minutes. In a large skillet place enough oil to measure 2 inches deep. Heat the oil and before frying the boereks, hold one between your fingers (vertically) and place it in ½ inch of the oil. If the oil is hot enough to cook with, bubbles will immediately form around the bottom of the boerek. Add as many boereks as the pan will hold in a single layer and fry the boereks turning once or twice, until golden brown all over. Place in a fine sieve to drain, then drain well on paper towels. Repeat until all the boereks are cooked and drained. Makes about 84 MARINATED LAMB I like to make this for company since it is "started" days ahead and all I have to do is cook it. (From SIMPLY IRRESISTIBLE: Easy, Elegant, Fearless, Fussless Cooking by Sheilah Kaufman)
Three or four days before serving, make the marinade by combining the olive oil, lemon juice, salt, pepper, parsley, oregano, and bay leaves in a large shallow glass baking dish. Add the onions and garlic. Lay the meat in the marinade, and spoon some of it over the meat. Cover and let the meat marinate in the refrigerator for three or four days, turning the meat 3 or 4 times a day if possible. Preheat the oven to broil, or heat your barbeque grill.
Without drying
the meat off, place it fat side down, on a rack about 4" from the heat in
the broiler or on your grill.
Sprinkle the meat with salt and broil for a bout 15 minutes; do not baste.
Turn the meat over with tongs to avoid puncturing it, and moisten it with a
little of the
marinade. Sprinkle it with a little more salt. Broil or grill another 15 to 20
minutes.
The meat is done when it is pale pink inside with a dark brown crust.
Remember when you cut the meat to test it for doneness, it will oxidize and get
darker
(inside) after a minute or two.
To serve, slice the meat against the grain into thin slices and place on a
serving platter.
Serve with cooked onions if desired. Serves 8 to 10.
POTATO AND LEEK PATTIES
Leeks resemble oversize scallions but have a milder flavor with a nutty sweetness.
Only use the white and pale green parts.
In a large bowl mix together the mashed potatoes, onion, garlic, flour, eggs, butter, and 1/4 cup water. Mix well and let mixture rest for about 30 minutes.
Remove the tough outer leaves from the leeks then wash and soak the leeks to remove all dirt and grit.
Slice the leeks into 1-inch pieces and boil in water for 5 minutes. Remove
from the pot and immediately place them in a bowl of ice water to stop the
cooking. Squeeze out the excess water, chop the leeks, and add them to the potato mixture and mix
well. Add salt and freshly ground pepper to taste.
In a large skillet, heat enough oil to cover the bottom of
the pan and place large
spoonfuls of the leek mixture into the hot oil.
Cook until brown on the bottom, then turn the patties over and cook until firm
and brown on the top.
Drain well on paper towels and serve. Makes about 15 patties
SOPAILLAS
Another alternative dessert to fried doughnuts are these Mexican (Fried Fritters) delights. Serve with honey and confectioner's sugar.
Preheat oil for frying to 370F.
Sift all the dry ingredients together in a large bowl.
Add the shortening and cut it into the dry ingredients with a pastry blender or your fingers. It should resemble cornmeal.
Gradually add the water a little at a time until the dough holds together.
Gather the dough into a ball. Lightly flour a board or the kitchen counter.
Place the ball of dough on it., and press it down with the heel of your hand. Picture a clock, and hold the side at 12:00 and fold it to 6:00. Push away from you with the heel of your hand. Turn the dough to 3:00, fold in half, press down, then turn dough again until you have turned and pressed about 6 times. Dough should now be smooth.
Roll the dough on a lightly floured surface until it is as thin as possible. Using a pizza cutter or a knife, cut the dough into 2 or 3 inch squares.
When the oil has been heating for 10 to 15 minutes, carefully fry a few sopaiplllas as a time. They will puff up and get golden brown. Be sure and turn them while they are frying so both sides puff and brown. Drain well on paper towels. Serve with honey for dipping or confectioner's sugar. Makes 2 to 3 dozen.
GREEN OLIVE AND WALNUT SPREAD
Since Chanukah is the Festival of Lights (from olive oil), what could be more perfect that a recipe based on olives, which can be made a day ahead, and stays in the refrigerator for a few days, or it freezes beautifully. Make a double batch! From SIMPLY IRRESISTIBLE: Easy, Elegant, Fearless, Fussless Cooking by Sheilah Kaufman)
Combine all ingredients except the salt and pepper in a food processor.
Process JUST until the spread holds together, and be careful not to puree!
Season with salt and pepper to taste. Cover and refrigerate until serving.
Serve with crackers or bread. Serves 8.
APPLE CINNAMON LATKES
Cooking Maven Phyllis Frucht loves this recipe that a friend made for her for Chanukah. A nice change from potatoes!
In a large bowl mix the sugar, salt and cinnamon with the beaten eggs.
Stir in the apple, flour, and lemon zest, mixing well.
In a large skillet, heat enough oil to cover the bottom of the pan.
Place about 1/4 cup of the mixture, (for each latke), in the hot oil.
Flatten slightly with a fork or wooden spoon.
Cook on each side until it is golden brown. Remove latkes from pan and drain on paper towel as they cook. If more oil is needed, add it, heat it up, then add apple mixture (latkes) to cook.
Serve hot with sugar/cinnamon mixture to sprinkle on top.
Makes about 12 pancakes.
|