Maccabee Meals: Food and Fun for Hanukkah by Judyth Saypol Groner, Madeline Wikler, Ursula Roma |, Paperback | Barnes & Noble
Maccabee Meals: Food and Fun for Hanukkah

Maccabee Meals: Food and Fun for Hanukkah

by Judyth Saypol Groner, Madeline Wikler, Ursula Roma
     
 

Editorial Reviews

Children's Literature - Judy Silverman
Eight kinds of latkes—nine, if you count the main-course chicken latkes at the open house—and eight kinds of parties make this a fabulous cookbook for young chefs. It is not only about latkes and not only about food. There is a page of party etiquette for guests and hosts as well as a page about the history of Hanukkah. There is even an index. The menus for the parties are carefully thought out, with appetizers, main courses, side dishes, drinks, and desserts. They are all calculated to be simple enough to need very little help from adults or older kids, and tempting enough to appeal to all ages. One of the more engaging aspects of this book is the way it could appeal to kids who do not like to cook, or who have never thought about cooking, or who are too frightened by either sharp utensils or heat. There are pages of crafty ideas—invitations, place-cards, games (beyond dreidels)—that make this a book that families can really enjoy together. And not only families. Think of a troop of brownie scouts or cub scouts working on a project. I do not feel that the audience for this book is limited to Jewish children and their families, either. There is so much emphasis these days on tolerance, so much thought of a "global family," that the activities here can really add to a child's level of sophistication. Highly recommended. Reviewer: Judy Silverman
Kirkus Reviews
This child-friendly cookbook features traditional latkes and easy-to-make jelly doughnuts as well as less-traditional, kid-inspired treats. Beyond the classic potato latke, young chefs will learn how to make seven other varieties from cheese, vegetables, apples and even chicken, for eight types of meals ranging from brunch to Shabbat dinner or a pajama party. Many of the recipes reflect American staples: Peanut-butter-and-jelly sandwiches cut in triangles are placed in a stack to create a Jewish star, for example. Hot dog mini-kebabs are another example, but Groner and Wikler are careful to include some lesser-known culinary customs, such as a meal designed for Sephardic communities that includes "burmuelos" a flour, milk and egg–based fried doughnut sprinkled with cinnamon, and the crescent-shaped "new moon cookie" offered in celebrations of Rosh Chodesh Tevet (the new moon that falls during Hanukkah). Primary colors in simply drawn, black marker–outlined illustrations decorate section headings and recipe titles in large purple and pink lettering. Sprinkled throughout are informative pages on such topics as the holiday itself, commemorative postage stamps and Israeli-style celebrations. Kitchen tips and difficulty scale, including those that require adult supervision, introduce the book, while specifics from candle-lighting blessings to dreidel rules and table-decorating crafts complete the text. Both well-conceived and useful. (index) (Nonfiction. 5-10)

Product Details

ISBN-13:
9780761351443
Publisher:
Kar-Ben Publishing
Publication date:
09/01/2012
Pages:
64
Product dimensions:
6.30(w) x 9.10(h) x 0.20(d)
Age Range:
8 - 12 Years

Read an Excerpt

Maccabee Meals

Food and Fun for Hanukkah


By Judye Groner, Madeline Wikler, Ursula Roma

Kar-Ben Publishing

Copyright © 2012 Judye Groner and Madeline Wikler
All rights reserved.
ISBN: 978-0-7613-5144-3



CHAPTER 1

BRUNCH

Menu

Waffle Latkes with Yogurt

Candle Salad

Fruit Smoothie

Hanukkah Cookies

Fondue


Waffle Latkes with Yogurt

Ingredients

2 c. shredded potatoes (ready-made is fine)
1 small onion, diced
2 eggs
3 Tbsp. flour
½ tsp. baking powder
¼ c. oil
Salt and pepper to taste


1. Combine all ingredients in food processor until smooth.

2. Spoon into heated waffle iron and bake until golden brown.

Serves 4


Potato latkes are Hanukkah's signature dish, not because of the potato, but because of the oil. Potatoes did not exist in the Holy Land when the ancient Israelites triumphed over the Syrians. They are a relatively recent Eastern European tradition.


Candle Salad

Ingredients

2 lettuce leaves
½ c. cottage cheese
1 banana
2 canned pineapple rings
2 orange sections


1. Arrange each lettuce leaf on its own plate.

2. Top each with a small mound of cottage cheese, pineapple ring, and half a banana (cut side down).

3. Fasten orange section to the top with a toothpick for the candle flame.

Makes 2


Fruit Smoothie

Ingredients

1 c. plain or vanilla yogurt
1 c. milk
1 c. fresh or frozen fruit (banana, strawberries, peaches)
1 Tbsp. Sugar or honey (optional)


Cut fruit into chunks, and combine all ingredients in blender until smooth.

Serves 2-3


Hanukkah Cookies

Ingredients

½ c. butter or margarine
1 c. sugar
1 tsp. vanilla
1 egg
1½ c. flour
1½ tsp. baking powder
¼ tsp. salt


1. Combine butter and sugar in bowl and beat until smooth.

2. Add egg and vanilla and mix well.

3. Mix flour, baking powder, and salt together in another bowl.

4. Gradually add dry ingredients to butter mixture. Add more flour if dough is too sticky.

5. Form dough into a ball, wrapin waxed paper, and chill for at least one hour.

6. Preheat oven to 375 degrees.

7. Rollout dough on floured surface. Cut with Hanukkah cookie cutters.

8. Bake on ungreased cookie sheet for 8-10 minutes until golden brown. Cool.

Makes 3-4 dozen


Latke vs. Hamantaschen

The Latke/Hamantaschen Debate, a spoof on Talmudic study, was first held in the winter of 1946, at the Hillel Foundation at the University of Chicago. Professors were invited to poke fun at scholarly life and Jewish tradition by arguing the relative merits of the two holiday treats.

For over six decades, the program has continued at the University of Chicago and has been copied by many campuses across the country. Academics from all disciplines have analyzed these foods from sociological, legal, artistic, nutritional, and economic perspectives.


Fondue

Ingredients

12 oz. Bag of chocolate chips
1 c. light cream
½ tsp. vanilla


Dippers

Strawberries
Slices of banana, apple, pear
Pineapple chunks
Whole strawberries
Angel food or pound cake
Marshmallows


1. Melt chocolate in microwave or double-boiler.

2. Stir in cream and vanilla until smooth.

3. Transfer to chafing dish or fondue pot to keep warm.

4. Use long forks or skewers to dip fruit and cake in chocolate.

Caution: Cool before eating.


AFTERNOON TEA

Menu

Cheese Coins

Cranberry Latkes

Tea Sandwiches

EZ Sufganiyot


Cheese Coins

Ingredients

½ c. butter or margarine, softened
½ c. cheddar cheese, shredded
1 c. flour


1. Combine all ingredients in bowl. Mix well to form dough.

2. Divide in half and roll each half into a log. Wrap in waxed paper and chill or freeze for several hours or overnight.

3. Preheat oven to 375 degrees.

4. Unwrap cheese logs and slice into quarter inch thick coins.

5. Place an inch apart on ungreased cookie sheet.

6. Bake 10 minutes.

Makes 3-4 dozen


Hanukkah Gelt: In 1958, the Bank of Israel initiated a program of striking special commemorative coins for use as Hanukkah gelt. The first Hanukkah coin portrayed the same menorah that had appeared on the last Maccabean coins two centuries earlier. Each year the coin honors a different Jewish community around the world.


(Continues...)

Excerpted from Maccabee Meals by Judye Groner, Madeline Wikler, Ursula Roma. Copyright © 2012 Judye Groner and Madeline Wikler. Excerpted by permission of Kar-Ben Publishing.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

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