The Festival of Light...in Food (Part Two)
Wendy Schapiro shares more of her recipes for Hanukkah.
Check out the first half of this meal in part one of our Hanukkah dinner series.
Now that you're all set for latkes and chicken, you'll need something to accompany your meal and a fitting way to end it.
Gelt, or money, is a traditional gift on Hanukkah. These carrot rounds resemble both the actual golden coins and the foil-wrapped chocolate treat.
2 lbs. carrots peeled and sliced either by hand, in the food processor or on a mandolin slicer to approximately 1/4 in. thickness–you should have about 6 cups of carrot "coins."
1/3 cup water
1 TBSP olive oil
1/4 tsp ground cumin
Salt and pepper to taste
1) Place carrots and water in 10 – 12 in. skillet or saucepan with lid, cover and bring to a boil.
2) Lower temperature to medium-low and cook for 7 to 8 minutes or until carrots are barely tender when poked with the tip of a knife.
3) Add the olive oil and cumin and toss to coat carrots.
4) Sauté for another minute or until water has evaporated.
5) Sprinkle with salt and pepper to taste and serve.
Olive Oil Cake #4
My mother, Evie Lieb, writes a monthly food column for her synagogue newsletter. The following recipe, adapted from the blog of Connie Thadewalt, is not only Hanukkah-appropriate because of its use of olive oil instead of butter, but is also deliciously heart-healthy.
Evie suggests, "it might be easier to bake this in a 9-inch round pan with a removable bottom, as the cake would not have to be inverted with its delicate almond topping. If you decide to try this, start checking the cake for doneness after about 45 minutes (40 for convection)—just in case."
3/4 cup unbleached all-purpose flour
3/4 cup corn meal (I used stone-ground)
1/4 tsp salt
1 tsp baking powder
1 tsp orange zest (or more if you really like orange)
1/2 cup extra virgin olive oil (not too bitter) plus more for the pan.
1/2 cup buttermilk
1 TBSP honey
3/4 cup sugar
2 large or extra-large eggs, room temperature
2 TBSP sugar
1/6 cup chopped dry-roasted, salted almonds
1/6 cup sliced natural almonds, lightly toasted
*Mix together in a small bowl. Set aside.
(For 1/6 cup measurements, fill a 1/3 C measure half full with the chopped almonds, then fill the cup with the sliced ones—it doesn't have to be exact.)
1) Preheat oven to 350 degrees (325 degrees convection) with oven rack in middle position. Oil a 9"X 5" loaf pan with olive oil.
2) Combine the flour, cornmeal, salt, baking powder and zest in a small bowl. Wisk together to make sure the zest in evenly distributed.
3) Combine the oil, buttermilk and honey in a measuring cup. Stir to mix these together.
4) In bowl of electric mixer cream the sugar and eggs at medium-high speed with paddle attachment until pale yellow, about a minute. On medium speed, add the dry ingredients in three parts, alternating with the wet ingredients. Don't over-beat, but do make sure ingredients are well incorporated after each addition. Scrape down sides of bowl as necessary.
5) With a rubber or silicone spatula scrape the batter into the prepared baking pan.
6) Sprinkle the almond mixture on top. Bake in preheated oven until golden and a toothpick inserted in the middle comes out clean, about 1 hour (about 50 minutes for convection).
7) Allow to cool in pan 15 minutes, then cover surface of cake closely with plastic wrap and invert onto a cake rack or plate. Place another rack on the inverted cake and turn it right side up. Remove the plastic wrap and allow cake to cool completely before cutting it.
B'tayavon, and may you and your families have a joyous Hanukkah!