- Kar-Ben Publishing
- Publication date:
- Product dimensions:
- 6.30(w) x 9.10(h) x 0.20(d)
- Age Range:
- 8 - 12 Years
Read an Excerpt
Food and Fun for Hanukkah
By Judye Groner, Madeline Wikler, Ursula Roma
Kar-Ben PublishingCopyright © 2012 Judye Groner and Madeline Wikler
All rights reserved.
Waffle Latkes with Yogurt
Waffle Latkes with Yogurt
2 c. shredded potatoes (ready-made is fine)
1 small onion, diced
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.
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.
2 lettuce leaves
½ c. cottage cheese
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.
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.
½ c. butter or margarine
1 c. sugar
1 tsp. vanilla
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.
12 oz. Bag of chocolate chips
1 c. light cream
½ tsp. vanilla
Slices of banana, apple, pear
Angel food or pound cake
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.
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.
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.
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