What should you serve when the last night of Hanukkah abuts the secular New Year’s Eve? The Yoruba tribe of West Africa offers the perfect recipe for a mash-up of traditions. It makes it possible for you to combine the American southern custom of serving black-eyed peas for good luck with the Hanukkah tradition of serving latkes. The result is akara, one of the most popular snacks in West Africa. [Read more…]
Would you like to serve a fried treat that is delicious and beautiful this Hanukkah? Surprise your family and friends with a delicate rose, created from batter, shaped by a metal cookie cutter, and cooked in olive oil. This ethereal treat harks back to ancient Persia, medieval German woodcutters, and the Ottoman Empire.
The technique of deep-frying foods originated in the Mediterranean in the 5th Century BCE. The most commonly used oil was olive oil. As traders took this art to Persia, cooks poured batter into the hot oil, and then immersed the fritter in a syrup of rosewater and sugar. In the 15th Century CE elaborate wooden molds were carved in Europe for shaping gingerbread cookies. Both the mold carving and gingerbread baking were controlled by guilds. In the 18th Century CE the wood was replaced by tin, and shaped cookies were democratized. Everyone could bake their own fancy cookies! The cooks of the Ottoman Empire brought all these traditions together to create a beautiful fritter called demir tatlisi. They dipped iron molds in the shape of flowers in batter and deep-fried them. A warm syrup of sugar, water, and lemon was allowed to simmer on the side. After all the cookies were fried, they were dipped in the syrup and served. Visiting European diplomats brought these recipes to Europe, where they were adopted. Scandinavia fell in love with the flower cookies, calling them Struva. The syrup was replaced with powdered sugar. When the British discovered them, they named them rosettes. You may surprise your Hanukkah guests with beautiful flower shaped fritters.
Adapted from Kari Diehl
Special equipment: you will need a rosette mold https://www.amazon.com/Norpro-Swedish-Rosette-Timbale-3286/dp/B0000VLYB8
- Mix the flour, milk, eggs, sugar, vanilla extract, and salt.
- Refrigerate the batter for 2 hours.
- Heat the oil in a heavy pot to 360 degrees Fahrenheit.
- Pour the batter into a shallow casserole dish.
- Heat the rosette mold in the oil.
- Dip the hot mold in the batter so that the bottom and sides are coated, but not the top.
- Submerge the mold and batter in the hot oil.
- Fry until golden brown.
- Place the rosettes on a paper towel to blot the excess oil.
- Arrange the rosettes on a plate and sprinkle with powdered sugar.
As winter descends over Philadelphia, we get to drive away the darkness with our Hanukkah lights. One way to make our Hanukkah parties more festive is to cook a large pot of chili. Served with corn chips or some fresh crusty bread and assorted garnishes, it is the perfect main course to enjoy before the latkes, sufganiyot (jelly doughnuts), and chocolate gelt make their appearance. [Read more…]
It is common to visualize the Thanksgiving feast as a beautifully set table with a large, golden-brown roasted turkey at the center, surrounded by fall vegetables and cornbread. Perhaps it would be more accurate, though, to feature a platter of fish. The Wampanoag tribe, who celebrated the first Thanksgiving with the Pilgrims in Plymouth in 1621, depended on the Atlantic Ocean for much of their sustenance. The Native Americans foraged for mushrooms, berries, wild herbs and nuts to supplement their diet, and they shared this bounty with the Pilgrims.
One of the most plentiful species of fish found in the Atlantic Ocean was cod. The recipe below is inspired by ingredients that would have been easily available to the Native Americans and Pilgrims. [Read more…]
How can you make something for Thanksgiving dinner in a hurry? Many people dread having to cook all the traditional dishes. They lack the time and expertise to roast the perfect whole turkey. One dish that combines many of the traditional fall flavors associated with Thanksgiving is the savory chicken pumpkin pot pie.
This delicious pie can be prepared using convenience and canned goods from the supermarket. It is a very versatile recipe, and you may use any fresh or frozen vegetables at hand to enhance it. If you prefer, you may use a store-bought roasted turkey in the recipe instead of the chicken.
Chicken Pumpkin Pie
- 1 roasted chicken, cut up
- 1 can of plain pumpkin puree
- 1 onion, cubed
- 1 tbsp. minced garlic
- 1/4 cup minced parsley
- 1/2 cups fresh sage leaves, minced
- 1 tbsp. olive oil
- 1 tbsp. flour
- 3 tbsp. chicken broth
- 2 frozen pie crusts or individual tart shells
- Salt and black pepper to taste
- Preheat the oven to 350 degrees Fahrenheit.
- Heat the oil in a heavy pot.
- Brown the onion over medium heat.
- Add the minced garlic.
- Mix in the flour, and then add the broth.
- Stir until you have a smooth sauce.
- Place the chicken, pumpkin, parsley, and sage in a large bowl.
- Season with salt and pepper.
- Stir the contents of the bowl into the sauce.
- Pour the pumpkin-chicken mixture into the pie crust or tart shells.
- Top the pie crust or tart with the second pie crust or flattened tart shell, pinching the edges shut.
- Cut a few slits in the top crust to allow the steam to escape.
- Bake for 45 minutes for a large pie, around 15 minutes for individual tarts.
When the Ancient Israelites left Egypt, they carried the memories of the foods they enjoyed with them. Of all the vegetables, they missed fava beans the most. Fava beans, which have been in Egypt for over 8,000 years, have been found in the tombs of the pharaohs as part of the indispensable items that must be brought to the afterlife. Egyptian Jews have retained the tradition of eating fava beans when celebrating happy occasions. On the sixth night of Sukkot, a delicious soup made with fava beans, called Ful Nabed, is served. [Read more…]
Note: If you are reading this before the start of the fast, check out Strategic Feasting Before Fasting.
The first thing to give your parched body is water. Indulge in one or two glasses of water before you approach the food.
While fresh fruit is usually served toward the end of the meal, following a fast it is good to begin with the fruit. Fruits are easy to digest, and give your body additional fluids and sugars. Apples, grapes, watermelon, pears, and melons are good choices. Avoid citrus fruits, as they may be too acidic at this point.
A salad with a base of romaine lettuce, kale, or Swiss chard will provide vitamins, minerals, and phytonutrients to bring your body back into equilibrium. Add some chopped raw carrots, celery, and beets. Avoid commercial salad dressings, which contain too much salt. Make your own simple dressing with salt, pepper, olive oil, and a little lemon, or a yogurt (with live cultures) dressing.
Eggs are the most complete sources of protein. They are easy to digest, and quick to prepare. Serve some boiled eggs with the salad to renew your energy.
Whip up a quick water-based vegetable soup with whole grains such as unpearled barley or brown rice and legumes such as lentils or beans. Use fresh vegetables, and to save time, canned legumes and quick cooking brown rice or barley.
Here is a recipe for a quick and easy vegetable soup that you can make from scratch:
Adapted from About Food
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery ribs, chopped
- 3 garlic cloves, minced
- 1 sweet potato, chopped
- 1 zucchini, chopped
- 2 tomatoes, chopped
- 1 tbsp. olive oil
- 8 cups water
- 1 tsp. dried thyme
- 1 tsp. dried oregano
- 1 dried bay leaf
- Salt and black pepper to taste
- Heat the oil in a heavy pot.
- Add all the chopped vegetables.
- Sauté for 4 minutes.
- Stir in the dry spices.
- Pour in the 8 cups of water.
- Bring the soup to a boil, and then simmer for 15 minutes.
You may add cooked beans, lentils, or garbanzo beans.
Serve with quick cooking brown rice or another whole grain.
During the 25-hour fast of Yom Kippur, many people suffer from dehydration, low sugar levels, and lack of caffeine. It is much easier to persevere and achieve success if you prepare well in advance.
Wean Yourself From Caffeine:
The one thing regular coffee drinkers miss the most during Yom Kippur is coffee. They miss caffeine even more than water.
Coffee consumers should taper off their caffeine consumption during the week before Yom Kippur.
Avoid Dehydrating Foods:
Some Sephardic families have the tradition of not preparing any black foods during Rosh Hashanah in order to avoid the appearance of mourning. The mothers and grandmothers of these clans are famous for their delicious stuffed vegetables. For Rosh Hashanah, this dish is still prepared, using everything that is in season, except eggplants, black olives and dark raisins. Stella Cohen, the author of Stella’s Sephardic Table, shares her recipe for the queens of stuffed vegetables. [Read more…]