Page B16-The Canadian Jfewish News. Thursday, December 21, 1989
Chanukah Greetings
M INI/. iSi V A H 1 N i: l{ s
Potato pancakes most popular
CmahItBED accountank
,1446 Don Mills Ho SutTE 100
Don Mills, Onia.hio Canada M3B 3N6 . Til I41«l 391 290a ^ak («'l6l 3912748
We wish you
and your families,
a happy and joyous
Chanukah
Mini /& FIxrini rs
The management and staff of
NORTH YORK CHEVROLET OLDSMOBILE UO.
HERSCHEL ROSENTHAL
HARRY COLDSTONE
IAN RGPr7 New W Sales Manager
a 91x2^/ (fc ^^Hyam (D/umaAa/i
CHEVROLET.; OLDSMOBILE LTD..
ORTHYORK
i4
We lease all makes and models of Cars & Trucks
: 7200 YONGE ST., THORNHILL
. -isf light north of Steeles V Shuttle Bus Service to siJbvyay every 15 min..
881-5000
■ ■ ■ Bv - ■ NAOMI ARBIT
Chanukah. the eight-day Festival of Lights." has scvei-al traditions. To coni-memorate a historic struggle for their religious freedom, Jewish families around the world light one new candle on the menorah each evening. On the eighth, day of the festival, •the family's entire me-morahiglows.
Food customs are especially strong at Chanukah. Potato pancakes, or latkes; arc the most popular: Foods cooked in oil commemorate-the fact- that a meagre amount of oil miraculously burned for eight days and ' nights, 2.100 years ago, when the Maccabees recaptured and rededicated the Temple in Jerusalem. Symbol cookies represent, traditional Hebrew shapes, including the Lion of Judah and the dreidel,^ child's toy;
Potato pancakes are light, just right to serve with meat, poultry or fish. They can be served at lunch or dinner, with omelets or scrambled eggs at breakfast, or are wonderftil anytime by themselves, served with a generous helping of af^lesauce, sour cream or yogurt. Pancakes Should be tender and golden brown, pan-fried and never greasy.
Larger potatoes are easier to handle using a vegetable peeler to re-
move the thinnest peel possible. Potatoes won't discolor if you shred them coarsely and directly into cold.water. The secret of crisp-every-time latkes is to extract as miich moisture as possible from the potatoes.
To do this,_simply wring the shredded potatoes and onions in a towel, this also prevents the batter, a mixture of shredded potatoes, : onions, eggs arid flour, , from becoming watery and sticking to the pan while cooking. The batter will darken if it stands too long. The taste of the latkes won't be affected, but they will be less attractive.
When ready to cook, use only as much oil as necessary,' lightly flatten them' with a spatula, brown on both sides, turning only once.
Tc> freeze latkes: Fry on each side only until golden! Drain on paper towels. Freeze in single layers on baking sheets lined with foil. Once frozen, remove from baking , sheets and store in plastic bags, they • will; not stick ., together. Place frozen latkes in one layer on foil-lined baking sheets; bake at 400 degrees until crisp and brown, about 5-10 minutes.
Here are some unusual" Chanukah recipes.
VEGETABLE MELANGE LATKES
■•■'■3'eggs' ■ ;;■ \'::[l'y\[ Vh cups peeled, shredded
zucchini (about 2
medium) 1 cup shredded peeled
potatoes (about 2
medium) 1 cup shredded carrot
(about 2 medium) '/2 cup shredded onion . (about 1 larg'e) cup snipped parsley 1^ tsp. sail; .1/8 isp.;-
pepper % cup matzo meal
vegetable oi
Drain all vegetables very weU, In a large bowl, beat eggs lightly. Add shredded vegetables, parsley, salt and pepper. Stir in matzo. meal. In a large skillet heat 2 tablespoons of oil. Shape vegetable mixture into small cakes, using 1-2 tablespoons mixture for each. Fry a few at a time, about 2 minutes each side. Drain on paper toweling: Add additional oil as needed. Serve hot with poached apples if desired.
POACHED APPLES
6-8 red cooking apples; peeled or unpeeled as desired 3 tablespoons butter or
margarine '4 cup sugar 2 tablespoons apple juice, cider, apple brandy or water '4 tsp. cinnamon 1/8 tsp, nutriieg ' :
Core apples and cut into thin wedges. Heat butter or margarine in a large skillet. Add ■.appiesvsugarr apple-juice, cinnamon ania^niii-
nieg. Cover and simmer 15 minutes; Uncover and cook over low heat for 5 minutes or'titl apples are glazed..
CHANUKAH COOKIES
1 cup butter, or parve margarine, softened slightly
% cup sugar
- eggs
I. tbsp. orange juice
I spoon vanilla Vh cups flour 1 slightly beaten egg white Blue Sugar
In a large -mixer-bowl. beat butter or margarine with an electric mixer on medium speed for a minute. Add the % cup sugar; beattiil fluffy. Add eggs, orange juice and vanilla; beat Well. Stir in ^our, mixing well. Place dough on. sheet of lightly floured waxed paper; wrap and chill one hour or over-night.-On-a lightly floured surface, roll half of the dough 1/8-inch thick. Keep dough chilled while working. Cut out desired shapes (dipping cutters in flour, if necessary to prevent sticking). Transfer cutouts to Ungreased cookie sheets. Brush cutout lightly with white ind sprinkle lightly with blue sugar, Repeat with Temaiiiing dough. Bake in a350degfee oven for 10-12 minutes or until cookies are, golden.' Remove and cool on wire racks (makes 6-8 dozen). - Blue sugar: in a shaker ; jar, combine'/: cup sugar: Tind 2 "drops blue food -coloring. Shake well., :
ements coming up :. .
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AND...
Canddian. published twice a^ear. ISTjISVyg Our next issm will be
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Deadline for Ad\^eitisiiig, .Wsdnesday, March 14
BARBARA McDOUGALL
Minister of
Employment & Immigration
■ ■■-and: ■■■:■■-Minister responsible for the Status of Women
Member of Parliament for St. Pauft
. ..r
Extends Sincere Best Wishes Happy Chanukah
^_t-